TERES MAJOR STEAK & Hanger Steak

Laidback ranch // norwood, colorado

STEAK FRITES

Ingredients

• 4 tablespoons unsalted butter, softened

• 1 shallot, minced

• 1 tablespoon minced fresh parsley

• 1 garlic clove, minced

• Kosher salt and pepper

• 2 1/2 pounds large Yukon Gold potatoes, unpeeled

• 6 cups plus 1 tablespoon peanut or vegetable oil

• 2 (1-pound) boneless strip steaks, 1 1/4 to 1 1/2 inches thick, trimmed and halved crosswise

1. Mash butter, shallot, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set compound butter aside.

2. Square off potatoes by cutting 1/4-inch-thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 or 4 planks and cut into 1/4-inch-thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.)

3. Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and 6 cups oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.

4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.

5. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serve fries with steaks.

Pork Stock and Pork Stew Meat/Ground Pork

Sky Blue Farm // Lewis, Colorado

Stock: Salt, onion, garlic, pork

Pozole

(half the recipe for small boxes)

• 2 tablespoons neutral oil

• 2 pounds pork shoulder, cut into 2-inch chunks or use ground pork for pork meat balls

• 1 large onion, chopped

• Salt and ground black pepper

• 4 dried chipotle, ancho or gaujillo chiles

• 2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours

• 2 tablespoons fresh oregano, or 2 teaspoons dried

• 2 tablespoons ground cumin

• 2 tablespoons minced garlic

• Chopped fresh cilantro for garnish, iceberg lettuce, radish, avocado

  PREPARATION

  1. Put oil in a large saucepan over medium-high heat. When hot, add pork (stew or meatballs )and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.

  2. Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.

  3. If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

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Wagyu Eye of Round

7X ranch // Hotchkiss CO

Roast Beef

2 pounds eye round beef roast (half recipe for small box)

• 2 tablespoons canola oil

• Freshly ground black pepper

PREPARATION

1. Preheat oven to 350 degrees.

2. In a hot skillet, sear the meat in the oil on all sides.

3. Place meat on a rack in a roasting pan, and season with pepper. Roast about 40 minutes for medium rare, and allow meat to rest 20 minutes before slicing very thinly. Mix with barbecue sauce, and warm.

4. Serve on rolls topped with jus for some french dip sandos!

Pork Miso Ramen

Sky Blue Farm // Lewis, Colorado

Stock: Salt, onion, garlic, pork, miso, tamari

Ramen

(add tofu for uncured pork belly)

If you have pork belly: Slow cook the pork belly on a sheet pan in the oven or sous vide. Finish cooked pork belly by searing on skillet.

Tofu: Cube tofu and sear with high heat oil until edges are crispy

Add ramen noodles, soft boiled egg, green onion, etc.

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Wagyu Flank Steak

7X ranch // Hotchkiss CO

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Pork Turmeric Thyme Crepinetts

Sky Blue Farm // Lewis, Colorado

ingredients: thyme, salt, pork, turmeric, garlic, caul fat

Pan Sear until 145 degrees and serve over rice, greens, or root veggies.

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Pancetta di Tessa

ingredients: salt, curing salt, pepper, garlic, celery juice

Traditionally used for Pasta Carbonara or take your Mac and cheese game to the next level! The pancetta should be your main source of salt and flavor. if you desire more salt, finish with salt.

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Garlic & Greens

Sky Blue Farm // Lewis, Colorado

ingredients: salt, pork, white pepper, kale, garlic, parmesan

Poach in water over med/low heat until beer evaporates and sausage is 145 degrees

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Sweet Italian Sausage

Sky Blue Farm // Lewis, Colorado

ingredients: salt, pork, black pepper, oregano, garlic, parsley, fennel seed, fennel pollen, white wine

Poach in water over med/low heat until beer evaporates and sausage is 145 degrees.

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Norwegian Salmon

Sushi!

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Wagyu Chuck Eye Roast

7X ranch // Hotchkiss CO

Beef Roast with Paprika-Herb Rub

Ingredients

Ingredient Checklist

• 1 tablespoon ground bay leaves

• 1 tablespoon freshly ground pepper

• 1 tablespoon chopped thyme leaves

• 2 teaspoons sweet paprika

• 1/2 teaspoon ground cumin

• One 2-3-pound chuck eye roast

• Extra-virgin olive oil, for drizzling

• Salt

• 4 garlic cloves, minced

• 3 tablespoons vegetable oil

Directions

• Step 1

  Preheat the oven to 375°. In a bowl, mix the bay leaves, pepper, thyme, paprika and cumin. Drizzle the roast generously with olive oil and season with salt. Rub the garlic and spice mixture over the roast and let stand for 10 minutes.

• Step 2

  Using butcher’s twine, tie the roast to give it a uniform shape. In an ovenproof skillet, heat the vegetable oil. Add the roast and cook over moderate heat until lightly browned all over, 12 minutes.

• Step 3

  Transfer the skillet to the upper third of the oven and roast the meat for 1 hour, until an instant-read thermometer inserted in the center registers 130°. Transfer the roast to a carving board and let rest for 10 minutes. Discard the twine. Using a thin, sharp knife, thinly slice the beef across the grain and serve.
  
  

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Pork Shoulder

Carnitas

INGREDIENTS

• 3 pounds pork shoulder, either butt or picnic

• 7 strips orange zest

• 5 garlic cloves, minced

• 1 large onion, chopped, plus finely chopped onion for garnish

• 1 ¼ teaspoons crushed red pepper flakes

• 1 cinnamon stick, preferably Mexican canela

• 2 bay leaves

• 1 ½ teaspoons crushed dried oregano leaves, preferably Mexican

• 1 ½ teaspoons kosher salt, more to taste

• ¼ teaspoon ground cloves

• 24 small corn tortillas, warmed, for serving

• Chopped cilantro for garnish

• Salsa for garnish

PREPARATION

1. Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.

2. Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.

3. Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
   
   

Pork Stock and Pork Stew Meat/Ground Pork

Sky Blue Farm // Lewis, Colorado

Stock: Salt, onion, garlic, pork

Pozole

• 2 tablespoons neutral oil

• 2 pounds pork shoulder, cut into 2-inch chunks or use ground pork for pork meat balls

• 1 large onion, chopped

• Salt and ground black pepper

• 4 dried chipotle, ancho or gaujillo chiles

• 2 cups dried hominy, soaked in a couple of changes of water for 8 to 12 hours

• 2 tablespoons fresh oregano, or 2 teaspoons dried

• 2 tablespoons ground cumin

• 2 tablespoons minced garlic

• Chopped fresh cilantro for garnish, iceberg lettuce, radish, avocado

  PREPARATION

  1. Put oil in a large saucepan over medium-high heat. When hot, add pork (stew or meatballs )and onions and sprinkle with salt and pepper. Cook, stirring occasionally, until pork and onions are deeply browned, 15 to 20 minutes.

  2. Meanwhile, pull off whatever stems you can from chiles; break them in half and pour or scrape out some or all of the seeds. (The more you leave in, the hotter the stew will be.) When pork and onions are browned, add chiles, hominy, oregano and cumin. Add water to cover everything by about an inch. Bring to a boil, then adjust heat so the mixture simmers steadily. Cook, stirring occasionally and adding more liquid if necessary, until pork and hominy are tender, at least 1 1/2 hours.

  3. If you like, fish out and discard chile pieces, or chop them up and stir them back into the pot. Stir in garlic and cook a few minutes more; taste and adjust the seasoning. The mixture should be a little soupy. Serve in bowls, garnished with cilantro and lime wedges.

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Wagyu Eye of Round

7X ranch // Hotchkiss CO

Roast Beef

2 pounds eye round beef roast (half recipe for small box)

• 2 tablespoons canola oil

• Freshly ground black pepper

PREPARATION

1. Preheat oven to 350 degrees.

2. In a hot skillet, sear the meat in the oil on all sides.

3. Place meat on a rack in a roasting pan, and season with pepper. Roast about 40 minutes for medium rare, and allow meat to rest 20 minutes before slicing very thinly. Mix with barbecue sauce, and warm.

4. Serve on rolls topped with jus for some french dip sandos!

Happy New Year!

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SUSHI GRADE SALMON

Sustainably farmed off the coast of Scotland

POKE BOWL

(1/2 for small box)

INGREDIENTS

SALMON (1/2 FOR SMALL BOX)

• ▢1 pound salmon, cut into ¾-inch cubes

• ▢¼ cup soy sauce, low sodium, or tamari

• ▢1 teaspoon rice wine vinegar, or apple cider vinegar

• ▢1 teaspoon sriracha, or chili paste

• ▢1 teaspoon sesame oil

PICKLED CUCUMBERS

• ▢2 6-inch persian cucumbers, thinly sliced

• ▢½ cup rice wine vinegar, Kikkoman

• ▢½ cup water

• ▢⅓ cup honey

• ▢1 teaspoon kosher salt

• ▢½ teaspoon red chili flakes, dried

SRIRACHA SAUCE

• ▢2 tablespoons sriracha

• ▢2 tablespoons plain greek yogurt, or light mayonnaise

INSTRUCTIONS 

• In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

• Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

• Once boiling turn off the heat, add cucumber slices and stir.

• Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

• In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

• To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizz

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Mangalitsa Ham Roast

Sky Blue Farm // lewis, CO

Carnitas

• 4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder) Half Recipe

• 3-4 teaspoons salt

• 1 teaspoon pepper

• 1 tablespoon dried oregano (or Mexican oregano)

• 1 tablespoon ground cumin

• 1 large brown or white onion , cut into wedges

• 8 cloves garlic , smashed

• 2 limes , juiced

• 2 large oranges , juiced (or 3/4 cup natural orange juice)

• 3/4 cup coke (Original or Mexican coke is ideal)*

• 2 bay leaves

INSTRUCTIONS

• Rinse and pat dry pork with a paper towel.

• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.

• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

TO CRISP IN THE OVEN:

• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

TO CRISP ON STOVE:

• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

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Mangalitsa Loin or Shoulder Chops

Skye Blue Farm // Lewis, CO

TUSCAN GARLIC & HERB

Half recipe for Small Box
Ingredients

4 bone-in pork rib chops, each about 8 oz.
 and 1 inch thick

• 4 garlic cloves, 2 cut into slivers and 2 chopped

• 2⁄3 cup dry white wine

• 2 Tbs. olive oil

• 1⁄2 tsp. sugar

• 1⁄2 tsp. salt, plus more, to taste

• 1⁄2 tsp. freshly ground pepper, plus more,
    to taste

• 2 Tbs. chopped fresh sage

• 2 Tbs. chopped fresh rosemary

  DIRECTIONS:

  Working with 1 pork chop at a time, and using a sharp paring knife, cut small slits on both sides of the chop and insert a garlic sliver into each slit. Arrange in a single layer in a nonreactive dish.
  In a food processor, combine the wine, olive oil, sugar, the 1/2 tsp. salt and the 1/2 tsp. pepper and process to blend. With the motor running, drop the chopped garlic cloves, the sage and rosemary through the feed tube and process until fairly smooth.

  Pour the wine mixture over the chops, cover and marinate at room -temperature, turning at least once, for 30 minutes to 1 hour.
  Preheat a broiler according to the manufacturer's instructions, or prepare a medium fire in a grill.
  Remove the pork chops from the marinade. Season the chops with salt and pepper and arrange on the broiler pan or on the grill. Broil or grill, turning once, 4 to 5 minutes per side for medium, or until done to your liking.
  Transfer the chops to a warmed platter and serve immediately. Serves 4.

Wagyu Beef Shanks

7 X ranch // Hotchkiss CO

3  pounds meaty bone-in Shanks (preferably local farm raised and grass-fed),

• ▢ 3 tablespoons olive oil

• ▢ 1 cup diced onion about 1 medium

• ▢ 4 garlic cloves, minced

• ▢ ½ cup good quality red wine

• ▢ 2 cups good quality beef stock homemade or store bought (can substitute chicken broth)

• ▢ 2 tablespoon tomato paste

• ▢ ½ teaspoon dried thyme

• ▢ 12 oz mushrooms, cleaned and quartered (optional)

• ▢ fresh fresh flat-leaf Italian parsley, chopped (optional)

  INSTRUCTIONS

  • Take the beef shanks out of refrigerator and let come to room temperature before cooking (about ½-1 hour).

  • Preheat oven to 325F/162C degrees.

  • Heat a large dutch oven over high heat. Add tablespoon of olive oil and sear short ribs on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.

  • Add onion and garlic to the pan and sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef stock, tomato paste, and thyme. Stir well and bring to a boil. 

  • Return short ribs to pan, cover, and place in the preheated oven.  Braise for 2 ½-3 hours, or until beef is fork tender.

  • If using mushrooms, add them to the pot with the shanks the last 30-45 minutes of cooking time.

  • Place cooked ribs on serving dish. Skim excess fat off top of the cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Spoon sauce over short ribs and sprinkle with chopped parsley.

HERITAGE GROUND PORK

Sky Blue Farm // Mancos, Colorado

Pork Fried Rice

Steam desired amount of rice

Sautee ground pork with a dash of sesame oil, salt, and soy sauce until browned

Add any veggies you have laying around in with the ground pork

Add sriracha if you want a bit of a kick

Serve veggies and pork over a bed of rice and this is a great way to use any veggies you may need to get through.

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Beef Merguez

ingredients: harissa, salt, pepper, paprika, cinnamon, mace, cumin

Roast on sheet pan with cauliflower and other seasonal root vegetables!

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Breakfast Sausage

ingredients: Salt, Pepper, paprika, nutmeg, mace, garlic, sage

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Wagyu Ground Beef

7X ranch // Hotchkiss CO

Burgers!

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Wagyu Boneless Shank/ Chunk Roast

7X ranch // Hotchkiss CO

INGREDIENTS

• 1 tablespoon olive oil

• 3-4 pounds (2 kg) chuck roast or shank roast, boneless and trimmed of excess fat

• 2 yellow onions chopped

• 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)

• 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)

• 4 large carrots, cut into 2-inch pieces

• 2 stalks celery, cut into 1-inch pieces

• 1/4 cup balsamic vinegar

• 2 tablespoons Dijon mustard

• 1 tablespoon brown sugar

• 2 teaspoons dried thyme

• 2 cups Beef Stock

• 1 teaspoon salt, or to taste

• 1/2 teaspoon freshly ground black pepper, or to taste

• 1 cup reduced-sodium beef broth

• 2 tablespoons plain flour (optional -- for a thick gravy)

• 2 tablespoons fresh chopped parsley, to serve

INSTRUCTIONS

SLOW COOKER:

• Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

• Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).

• Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.

• Taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, if needed.

• Slice meat, garnish with parsley and drizzle with gravy.

INTANT POT:

• Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).

• Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme. Season with salt and pepper to taste. Mix the stock together with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out). Place lid on Instant pot with steam valve closed.

• Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.

• When time is up and cooker beeps, turn off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove lid and transfer roast and veggies to a warm plate.

OVEN:

• Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).

• Transfer roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).

• Transfer roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.

• Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)

• Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Roast Beef Tenderloin with Garlic and Rosemary

This recipe method combines high-heat searing for a crusty, well-seasoned exterior, with low-temperature roasting for a perfectly even and very tender interior. Truly the best of both worlds.

Ingredients

8 SERVINGS. HALF FOR SMALL TENDERLOIN

2 garlic cloves

1 tablespoons rosemary leaves, plus sprigs

4-pound trimmed center-cut beef tenderloin

Kosher salt, freshly ground pepper

1 tablespoon vegetable oil

1 cup plain whole-milk Greek yogurt

⅓ cup sour cream2

tablespoons prepared horseradish½

teaspoon finely grated lemon zest

3 tablespoons unsalted butter

Flaky sea salt (for serving)

Preparation

Step 1

Thinly slice garlic, then mash into a paste using the side of a chef’s knife. Scatter rosemary leaves over garlic; finely chop and mix into garlic. Slice tenderloin in half crosswise to create 2 smaller roasts. Season generously with salt and pepper; rub with garlic-rosemary paste. If your butcher didn’t already tie the roast for you, this is the time to do it: Place tenderloin onto lengths of precut kitchen twine spaced about 1" apart and tie closed snugly. Place on a rimmed baking sheet and chill uncovered 12 hours.

Step 2

Let tenderloin sit at room temperature at least 1 hour and up to 2 hours before cooking.

Step 3

Preheat oven to 250°. Heat oil in a large ovenproof skillet over medium-high. Add tenderloin and cook, turning occasionally, until well browned all over, 8–10 minutes. Transfer skillet to oven and roast tenderloin, turning every 10 minutes or so, until an instant-read thermometer inserted into the thickest part registers 120°, 25–30 minutes. Transfer tenderloin to a cutting board and let rest 15 minutes before removing kitchen twine and slicing. Reserve skillet.

Step 4

Meanwhile, mix yogurt, sour cream, horseradish, and lemon zest in a small bowl to combine; season with salt and pepper.

Step 5

Cook butter and rosemary sprigs in reserved skillet over medium heat, scraping up browned bi ts on the bottom, until butter is melted and very fragrant, about 4 minutes. Transfer sliced tenderloin to a platter; drizzle with rosemary-infused butter and sprinkle with sea salt. Serve with horseradish yogurt.

Step 6

Do Ahead: Tenderloin can be seasoned and chilled 2 days ahead; wrap in plastic wrap after 12 hours. Horseradish yogurt can be made 1 day ahead; cover and chill.

Prime Rib/Standing Rib Roast

A perfectly cooked prime rib is one of the grandest holiday roasts, but only if you cook it perfectly. Here's everything you need to know, from buying the beef, aging it, and a step-by-step guide to cooking it to absolute prime-rib perfection.

Start it in a very low oven. Here's where the "reverse sear" part kicks in. Traditional prime rib recipes will have you start your meat in a very hot oven, based on the premise that searing meat can "lock in juices." This has been proven time and again to be false. If you want the juiciest, tenderest prime rib, your best bet is to do the opposite: Start your prime rib in a very low-temperature oven (200 to 275°F), let it reach about 125°F for medium rare, remove it and let it rest while you crank the oven up to its maximum setting, then set the beef back inside for just a few minutes to crisp up the exterior. The result is prime rib that is measurably juicier and tenderer, with a crackling crust and the biggest expanse of rosy interior. Read up more on the science of the reverse sear here. Try cooking it a little more than you think you should. I strongly believe that well-marbled prime rib is at its best when it's cooked to a minimum of medium rare, and preferably medium. Rare is great for lean cuts like tenderloin, which tend to get dry at higher temperatures, but for fatty, well-marbled cuts, you want to cook them at least to the point where the fat will start to soften and render, delivering flavor and juiciness to your mouth. Indeed, when I did a blindfolded taste test of beef cooked to various temperatures a couple of years back, all but one out of a dozen tasters preferred prime rib cooked to medium rare, even folks who initially claimed that they liked their meat rare. Give it a shot!

How to cook your Stuffed Quail?

Slather quail with butter salt and pepper

Set oven to 350 degrees and place quail on roasting rack

Cook until internal temperature of 145 degrees

Happy Holidays!

Spatchcocked Chicken With Herb Butter

Spatchcocking (also called butterflying) a chicken helps it to roast more evenly and much more quickly, giving you perfectly tender, juicy meat with golden skin. This one is slathered with herb butter, making it extra fragrant. (If you have any herb butter left over, freeze it, then use it on steaks or fish or roasted potatoes.) Pulling out a well-flavored compound butter is one of those cheffy moves that makes almost everything taste better.

INGREDIENTS

• ¼ cup unsalted butter (1/2 stick), at room temperature

• 4 garlic cloves, finely grated or minced

• 2 teaspoons minced fresh parsley leaves

• 2 teaspoons minced mixed fresh herbs — any mix of mint, oregano and marjoram

• 1 ½ teaspoons minced fresh thyme leaves

• ½ teaspoon minced fresh rosemary leaves

• 1 ¾ teaspoons fine sea salt

• 1 teaspoon herbes de Provence

• ½ teaspoon finely grated lemon zest

• ½ teaspoon freshly ground white pepper

• ½ teaspoon freshly ground black pepper

• 1 (3 1/2- to 4-pound) chicken, spatchcocked and dried with paper towels (see Note)

• Lemon wedges, for garnish

  PREPARATION

  1. In a medium bowl, mash together the butter, garlic, parsley, mixed herbs, thyme, rosemary, salt, herbes de Provence, lemon zest, white pepper and black pepper. Rub three-quarters of the mixture all over the chicken, including under the skin. (Reserve the remaining herb butter for serving.) Place the chicken, breast-up, on a rimmed baking sheet and refrigerate it, uncovered, for at least 2 hours and up to overnight.

  2. Heat oven to 450 degrees. Roast chicken until it is just cooked through (the meat will no longer be pink and the juices will run clear; an instant read thermometer inserted into the thigh will read 165 degrees), 40 to 55 minutes. Let the chicken rest on a cutting board for 10 minutes before carving. Serve it topped with the reserved herb butter and lemon wedges.

  Tip

  • To spatchcock a chicken, place the bird breast-side down on a work surface. Using a sharp knife or kitchen shears, start at the tail end and cut along one side of the backbone. Open the chicken up like a book, flip the chicken over, and press down on it to flatten it. Press firmly on the breastbone. You’ll feel it pop.

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Wagyu Beef SHanks

7X Ranch Hotchkiss, CO

(half the recipe for small boxes)

• 3  pounds meaty bone-in Shanks (preferably local farm raised and grass-fed),

• ▢ 3 tablespoons olive oil

• ▢ 1 cup diced onion about 1 medium

• ▢ 4 garlic cloves, minced

• ▢ ½ cup good quality red wine

• ▢ 2 cups good quality beef stock homemade or store bought (can substitute chicken broth)

• ▢ 2 tablespoon tomato paste

• ▢ ½ teaspoon dried thyme

• ▢ 12 oz mushrooms, cleaned and quartered (optional)

• ▢ fresh fresh flat-leaf Italian parsley, chopped (optional)

  Instructions

  • Take the beef shanks out of refrigerator and let come to room temperature before cooking (about ½-1 hour).

  • Preheat oven to 325F/162C degrees.

  • Heat a large dutch oven over high heat. Add tablespoon of olive oil and sear short ribs on all sides until brown, adding additional olive oil as needed. Remove from pan and set aside.

  • Add onion and garlic to the pan and sauté until lightly browned, about 3 minutes. Add wine and cook until reduced by half. Add beef stock, tomato paste, and thyme. Stir well and bring to a boil. 

  • Return short ribs to pan, cover, and place in the preheated oven.  Braise for 2 ½-3 hours, or until beef is fork tender.

  • If using mushrooms, add them to the pot with the shanks the last 30-45 minutes of cooking time.

  • Place cooked ribs on serving dish. Skim excess fat off top of the cooking liquid and reduce over high heat to thicken into a sauce, if necessary. Spoon sauce over short ribs and sprinkle with chopped parsley.

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Heritage Ground Pork

Sky Blue Farm // Mancos, Colorado

Pork Fried Rice

Steam desired amount of rice

Sautee ground pork with a dash of sesame oil, salt, and soy sauce until browned

Add any veggies you have laying around in with the ground pork

Add sriracha if you want a bit of a kick

Serve veggies and pork over a bed of rice and this is a great way to use any veggies you may need to get through.

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Delmonico

7X Ranch // Hotchkiss, Colorado

Cut from the Sirloin Cap, these steaks are super flavorful and delicious! I like this steak med-rare and over a summer salad of greens, pepper, corn, and balsamic dressing. Use a cast iron skillet or a grill and sear on both sides.

Skirt Steak

GRILLED SKIRT AND VEGETABLES

(half recipe for small box)

INGREDIENTS:

• 1 1/2 teaspoons smoked paprika

• 2 cloves garlic, minced

• Kosher salt and freshly ground black pepper, to taste

• 3 tablespoons canola oil, divided

• 3 ears corn, shucked

• 2 large zucchini, halved lengthwise

• 1 pint cherry tomatoes

FOR THE OLIVE OIL MIXTURE

• 3 tablespoons olive oil

• 1 1/2 tablespoons chopped fresh rosemary

• 1 tablespoon red wine vinegar

• 2 cloves garlic, minced

• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.

2. Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.

3. Preheat grill to medium high heat.

4. Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.

5. Add steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.

6. Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.

7. Serve immediately, drizzled with olive oil mixture.

Chorizo

Sky Blue Farm // Mancos, Colorado

chipotle, paprika, chili powder, cayenne, salt, pepper, oregano, white wine, garlic

Chorizo Quiche

• 1 1/2 cup cooked broccoli

• 1/2 cup cooked chorizo

• 1 1/2 cup shredded Jarlsberg cheese

• 3 large organic eggs

• 1 cup heavy cream

• 1/2 small yellow onion, grated

• 1/8 teaspoon nutmeg

• 1/4 teaspoon pepper

• 1/2 teaspoon salt

Buttery Flaky Crust

• 2 1/2 cups all-purpose flour

• 1 tablespoon white sugar

• 1 teaspoon salt

• 1/2 pound unsalted cold butter, 2 sticks

• 1/4 cup cold Crisco

• 1/3 cup ice water more or less depending on the consistency of the dough

Instructions

Buttery Flaky Crust

• In a large bowl combine flour, sugar, and salt.

• Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.

• Add in Crisco and with your hands’ & combine. It should resemble coarse crumbs. This mixture should remain dry and powdery.

• Add ice water and mix the dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.

• Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.

Chorizo Quiche Filling

• Steam the broccoli until it’s cooked and set aside.

• In a skillet heat a little oil and remove the casing from the chorizo. Cook the ground chorizo. It can be a little liquidy.

• Add all of the quiche ingredients in a bowl and whisk until incorporated.

• Poor the mixture into the prepare buttery flaky crust pie dish

• Beat 1 egg and brush over the crust before baking.

• Cook in a preheated 350-degree oven for 45-50 minutes until the quiche is golden brown and the middle has set.

HERITAGE PORK CHOPS

BREED // DUROC MANGALITSA CROSS

SKY BLUE FARM // LEWIS, COLORADO

Generously salt and set aside to allow chop to get to room temperature (15-20 mins)

Sear on both sides on a cast iron skillet

finish in oven at 350 degrees until desired temperature

THICK CUT BACON

BREED // DUROC

FARM: SKY BLUE FARM // LEWIS COLORADO

Salt, pepper, curing salt #1, brown sugar

Heritage Lamb Shanks

Sky Blue Farm // Lewis, Colorado

Spanish-Style Lamb Stew

INGREDIENTS

• 3 tablespoons olive oil

• 3 pounds bone-in shank meat

• Saltf

• pepper

• 2 medium onions, chopped

• 1 large red bell pepper, stemmed, seeded and chopped

• 4 garlic cloves, minced

• 1 tablespoon pimentón de la Vera, preferably picante or agridulce

• 1 28-ounce can whole peeled tomatoes, with their juice

• ¾ cup red wine, preferably Rioja

• 3 cups chicken stock

• 2 tablespoons sherry vinegar or red wine vinegar

• 3 bay leaves

• 3 cups cooked white beans, rinsed and drained if canned

• ¼ cup chopped fresh parsley

  PREPARATION

  1. Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat. When oil is hot, sprinkle lamb generously with salt and pepper and cook in batches to avoid overcrowding, turning once or twice, until each piece is well browned all over, about 15 minutes total. Transfer pieces to a plate as they brown.

  2. Pour off all but 2 tablespoons of fat and add onions, bell pepper, garlic and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions and peppers are softened, about 5 minutes. Add pimentón and stir for a minute. Stir in tomatoes, breaking them into bite-size pieces and scraping browned bits from the pot. Add wine, chicken stock, vinegar and bay leaves and bring just to a boil.

  3. Return lamb to pot and reduce heat so mixture is bubbling very gently. Partly cover pot and cook, stirring every 20 minutes or so, until lamb is very tender, about 2 hours. Discard bay leaves. Stir in beans and cook another 10 minutes to heat them through. Stir in parsley and adjust the seasoning if necessary.

Pork Shanks

Sky Blue Farm // Lewis, Colorado

Braised Pork Shanks

Ingredients

Ingredient Checklist

• 1/2 cup all-purpose flour

• 2 tablespoons chile powder

• Kosher salt and freshly ground pepper

• 4-5 pork shanks, about 1 1/2 pounds each

• 1/4 cup extra-virgin olive oil

• 1 medium onion, chopped

• 2 medium carrots, chopped

• 2 medium celery ribs, chopped

• 6 garlic cloves, minced

• 1 cup dry white wine

• 6 cups chicken stock or low-sodium broth

• 3 rosemary sprigs

• 2 bay leaves

• 2 thyme sprigs

Directions

• Step 1

  In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.

• Step 2

  In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.

• Step 3

  Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they're mostly submerged. Cover and cook over moderately low heat for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Transfer the braised shanks to a large, deep platter, cover and keep warm.

• Step 4

  Strain the liquid, pressing hard on the solids; discard the solids. Return the liquid to the casserole and boil until reduced to 4 cups, about 20 minutes. Spoon off the fat, pour the pork gravy over the braised shanks and serve.

Ground Pork

Sky Blue Farm // Lewis, CO

Ma-Po Tofu (Simmered Tofu With Ground Pork)

INGREDIENTS

• 1 tablespoon peanut or other oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• ¼ teaspoon crushed red pepper flakes, plus more to taste

• ½-1 pound ground pork

• ½ cup chopped scallions, green part only

• ½ cup stock or water

• 1 pound soft or silken tofu, cut in 1/2-inch cubes

• 2 tablespoons soy sauce

• Salt to taste

• Minced cilantro for garnish, optional

PREPARATION

1. Put oil in a deep 10-inch skillet or wok, preferably nonstick, and turn heat to medium-high. A minute later, add garlic, ginger and red pepper flakes, and cook just until they begin to sizzle, less than a minute. Add pork, and stir to break it up; cook, stirring occasionally, until it loses most of its pink color.

2. Add scallions and stir; add stock. Cook for a minute or so, scraping bottom of pan with a wooden spoon if necessary to loosen any stuck bits of meat, then add tofu. Cook, stirring once or twice, until tofu is heated through, about 2 minutes.

3. Stir in the soy sauce; taste, and add salt and red pepper flakes as necessary. Garnish with cilantro if you like, and serve.

Skirt Steak & Flank Steak

7X Ranch

Sear over fire or on a cast iron skillet. Cut against the grain of the steak.

Pork Roast

Salt, Pepper, and any fresh herbs (we like rosemary and citrus)

Set oven to 300 degrees and set roast on roasting rack

Baste often and check with roast until internal temperature is 145 degrees

Lamb Meatball Mix

pound ground meat (pork, beef, veal, chicken, turkey or a combination)

• ½ cup panko bread crumbs

• 1 egg

• 1 teaspoon kosher salt, more as needed

• Black pepper and/or ground cumin, curry powder, chile flakes, garam masala, etc., to taste

• Minced garlic, onion, scallions or shallot

• Chopped parsley, basil or cilantro

• Olive oil, for frying (optional)

• PREPARATION

  1. In a large bowl, gently combine all ingredients. Roll into 1 1/2-inch balls. Transfer to a baking sheet.

  2. Broil until golden and firm, 7 to 10 minutes. Or fry in oil until deeply browned all over. Sprinkle with more salt before serving.

Hatch Green Chili Sausage

Ingredients: green chillies, garlic, salt , white pepper, rice vinegar, arrowroot powder

Sweet Italian Sausage

Ingredients: garlic, fennel pollen, fennel seed, pepper, salt, oregano

Breakfast Sausage Patties

Ingredients: salt, pepper, mace, cayenne, fennel, brown sugar

How to cook your Heritage Turkey?

How to cook your Stuffed Quail?

Slather quail with butter salt and pepper

Set oven to 350 degrees and place quail on roasting rack

Cook until internal temperature of 145 degrees

Heritage Ground Pork

Sky Blue Farm // Lewis, Colorado

Pork Stock

Sky Blue Farm // Lewis, Colorado

salt, pork bones, tamari

Sesame Ginger Pork Meatball Soup With Bok Choy

Meatballs:

• 1 egg

• 1/2 cup panko bread crumbs (can use regular)

• 1 clove garlic (minced)

• 1/2 tsp minced fresh ginger

• 1 Tbsp soy sauce

• 1 tsp sesame oil

• 3/4-1 lb ground pork

Soup broth:

• 1 Tbsp vegetable oil

• 1 tsp sesame oil

• 4 small carrots (diced)

• 1/2 tsp minced fresh ginger

• 4 cups chicken broth

• 1 cup water

• 1/4 cup soy sauce

• 1-2 tsp Asian Chili Garlic Sauce (to taste)

To finish soup:

• 2 Tbsp rice vinegar

• 2 cups thinly sliced bok choy leaves

• 2 green onions (thinly sliced, divided)

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Pumpkin & Sage Sausage

Sky Blue Farm // Lewis, Colorado

salt, white pepper, organic pumpkin, sage, cinnamon, mace

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Teres Major Steak

Laidback ranch // norwood, colorado

Steak Frites

Ingredients

• 4 tablespoons unsalted butter, softened

• 1 shallot, minced

• 1 tablespoon minced fresh parsley

• 1 garlic clove, minced

• Kosher salt and pepper

• 2 1/2 pounds large Yukon Gold potatoes, unpeeled

• 6 cups plus 1 tablespoon peanut or vegetable oil

• 2 (1-pound) boneless strip steaks, 1 1/4 to 1 1/2 inches thick, trimmed and halved crosswise

1. Mash butter, shallot, parsley, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in bowl; set compound butter aside.

2. Square off potatoes by cutting 1/4-inch-thick slice from each of their 4 long sides; discard slices. Cut potatoes lengthwise into 1/4-inch-thick planks. Stack 3 or 4 planks and cut into 1/4-inch-thick fries. Repeat with remaining planks. (Do not place sliced potatoes in water.)

3. Line rimmed baking sheet with triple layer of paper towels. Combine potatoes and 6 cups oil in large Dutch oven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.

4. Meanwhile, pat steaks dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.

5. Using spider or slotted spoon, transfer fries to prepared sheet and season with salt. Serve fries with steaks.

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Sushi Grade Salmon

Sustainably farmed off the coast of Scotland

Poke Bowl

(1/2 for small box)

Ingredients

Salmon (1/2 for small box)

• ▢1 pound salmon, cut into ¾-inch cubes

• ▢¼ cup soy sauce, low sodium, or tamari

• ▢1 teaspoon rice wine vinegar, or apple cider vinegar

• ▢1 teaspoon sriracha, or chili paste

• ▢1 teaspoon sesame oil

Pickled Cucumbers

• ▢2 6-inch persian cucumbers, thinly sliced

• ▢½ cup rice wine vinegar, Kikkoman

• ▢½ cup water

• ▢⅓ cup honey

• ▢1 teaspoon kosher salt

• ▢½ teaspoon red chili flakes, dried

Sriracha Sauce

• ▢2 tablespoons sriracha

• ▢2 tablespoons plain greek yogurt, or light mayonnaise

Instructions 

• In a medium-sized bowl combine diced salmon, soy sauce, vinegar, sriracha, and sesame oil. Cover and refrigerate.

• Combine vinegar, water, honey, salt and chili flakes in a medium-sized saucepan and bring to a boil over high heat.

• Once boiling turn off the heat, add cucumber slices and stir.

• Let rest 10 minutes, then transfer cucumber to a container, cover and refrigerate until ready to use.

• In a small bowl whisk together 2 tablespoons sriracha and 2 tablespoons yogurt or mayonnaise.

• To serve, add any additional desired ingredients to the bowl (like rice or salad) for the base. Top with ½ cup salmon poke, pickled cucumbers, and other toppings. Drizzle with sriracha sauce.

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Fresh Ham

Sky Blue Farm // Lewis, Colorado

Momofuku's Bo Ssam

Half Recipe

INGREDIENTS

PORK BUTT:

• 1 whole bone-in pork butt or picnic ham (8 to 10 pounds)

• 1 cup white sugar

• 1 cup plus 1 tablespoon kosher salt

• 7 tablespoons brown sugar

GINGER-SCALLION SAUCE:

• 2 ½ cups thinly sliced scallions, both green and white parts

• ½ cup peeled, minced fresh ginger

• ¼ cup neutral oil (like grapeseed)

• 1 ½ teaspoons light soy sauce

• 1 scant teaspoon sherry vinegar

• ½ teaspoon kosher salt, or to taste

SSAM SAUCE:

• 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many Asian markets, and online)

• 1 tablespoon chili paste (kochujang, available in many Asian markets, and online)

• ½ cup sherry vinegar

• ½ cup neutral oil (like grapeseed)

ACCOMPANIMENTS:

• 2 cups plain white rice, cooked

• 3 heads bibb lettuce, leaves separated, washed and dried

• 1 dozen or more fresh oysters (optional)

• Kimchi (available in many Asian markets, and online)

  PREPARATION

  1. Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

  2. When you're ready to cook, heat oven to 300. Remove pork from refrigerator, brush any excess sugar mixture off the fat cap and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

  3. Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

  4. Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

  5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

  6. When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.