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The Source for Authentic American Heritage Foods

 
Dear Heritage Foods USA Supporter,

It’s time for another gem from the ever-popular and delicious Piedmontese cattle. This week, we are excited to bring you, for the first time ever, bone-in short ribs!  The short rib has been a heavily used cut throughout the world for centuries.  From Korea to France, the cut consistently proves itself through its versatility and rich flavor.  In recent years, it has greatly increased in popularity on the American culinary scene for the same reasons.

Cut from the rib section of the cattle, short ribs carry intense grassy and beefy notes that are best brought out by slow cooking.  Much like the last cuts we featured from the Piedmontese, short ribs do require a little more work than the rest, but, with time and patience, a decadent and fall-off-the-bone tender piece of meat is essentially guaranteed.  Simply slow cook them in your favorite braising liquid, be it stock or red wine, with or without vegetables, and let time and low heat work their magic.

Overnight Shipping is included on all orders.

New! 6 lbs Bone-In Piedmontese Short Rib (2 pieces per pack, 2 packs) – $85.00
New! 12 lbs Bone-In Piedmontese Short Rib (2 pieces per pack, 4 packs) - $125.00         
New! 24 lbs Bone-In Piedmontese Short Rib (2 pieces per pack, 8 packs) – $202.00  
       

For a recipe please read below!

Shipping is included on all orders.

Thanksgiving Heritage Turkey 8 – 10 lbs - $119
Thanksgiving Heritage Turkey 10.1-12 lbs – $129
Thanksgiving Heritage Turkey 12.1-14 lbs – $149
Thanksgiving Heritage Turkey 14.1-16 lbs – $169
Thanksgiving Heritage Turkey 16.1-18 lbs – $179
Thanksgiving Heritage Turkey 18.1-20 lbs – $189
Thanksgiving Heritage Turkey 20.1-22 lbs – $199

Sincerely,


Short Ribs and Summer Beans
by Chef Gil Calderon of Northeast Kingdom of Brooklyn

Yield 4 - 5 Servings

2.5 - 3 lbs. bone-in short ribs
2 T olive oil
3 cups soaked dried beans (cannellini or cranberry variety work well)
2 large onion diced
6 cloves or garlic smashed
3 strips of streaky bacon, diced
1 T. whole grain mustard
1/3 cups medium amber, Grade A, maple syrup
3 - 4 dried chiles
1 bay leaf
1 bouquet of thyme
3 cups Water
Salt and Pepper

Trim excess fat from short ribs making sure the meat is still intact with the bone.  Season the ribs liberally with salt and pepper and brown over high heat on all sides and transfer to a large, deep baking dish.  Drain fat from pan and add diced onion, garlic and bacon.  Cook ingredients over medium-low heat ensuring they do not brown.  Cook for 15 minutes.  Transfer onion mixture to baking dish with ribs.  Add a 1/2 cup of water to pan and scrape up all the bits from the bottom, then pour over ribs.  Add remaining water to ribs, then stir in mustard and maple syrup.  Add chiles, bay leaf and bouquet of thyme.  Taste water to make sure it is season properly.  If it is too bland add a little more salt and pepper.  Cover the baking dish with aluminum foil and bake in a 300-325 degree oven for 4 hours.

When done the ribs should be soft and tender and beans should be cooked through.  The short ribs may be served on the bone or let cool completely and slide the bone right out of the meat.

Serve the ribs over the beans.  A simple parsley salad dressed with cider vinegar, olive oil and salt and pepper goes well with the dish.


 

 


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THE WEEKLY REWIND


Recent Press:
Mother Nature Network: Top 11 green food radio shows
U.S. Food Policy: Food and agriculture shows hit the radio waves
The Concierge: Sustainable Dining Minus the Attitude

On last week’s Why We Cook, Erica Wides continued her exploration into vegetables and shared some insight on zucchini, melon, and cucumbers. On The Q Report, Patrick and Mark interviewed Amy Kalafa, the director of Two Angry Moms, who enlightened listeners on the quest to improve the food that we feed our children in schools; also Bob Frye who spoke on the passing of 60 Minute founder Don Hewitt.  Snacky Tunes hosted JDH, and spoke about butchers, bartenders and baristas with Jordana Rothman & Mark Pastore. On the Farm Report, Heather Hyman talked with Lisa Twomey about the rare Tunis breed of sheep.  Edible Communities’ Deborah Shapiro explored the art of butchery and grilling grass-fed meats with guests Frank Pace, Andy Schloss and David Joachim. Meanwhile Curtis talked sports and their arenas with Graduate Architect Joe Le on Burning Down the House.

On Cutting the Curd Anne Saxelby phoned in to update listeners on the happenings of the Vermont Cheese Festival with guests Allison Hooper of the Vermont Butter and Cheese, Mark Fisher of Woodcock Farm and host Shelburne Farm’s very own Alec Webb. On Will Communication, Will Goldfarb hosted Zak Pelaccio and Joanne ‘Flash’ Fleming to talk about Malaysian barbecue and how to start a successful business from an accounting perspective. On The Main Course chef Wylie Dufrense and French culinary instructor Dave Arnold talked modern technology in the kitchen and the art of running a restaurant like WD50. Also, At the Root of It featured a discussion on private labels and wine branding with Brian DiMarco. Urban Foragers talked with Joe Distefano about underground Queens eateries and on Greenhorn Radio, Severine talked about biodynamic farming in California.

Remember, on September 7th world-famous recording artist Moby will be on Snacky Tunes. And next week we welcome our newest show on Coffee with Nicole Slaven.

Thanks for listening!

Heritage Radio Network is a place to find chefs, food mavericks, taste makers, artisans and intellectuals promoting and advancing the food and green movements.

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Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

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