Tomboy Butcher Box December 15th
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
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.
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.
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.
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.
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:
In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.
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.
Preheat grill to medium high heat.
Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
Add steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
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.
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