Tomboy Butcher Box January 6th
Happy New Year!
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
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!
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 taste2 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.
Beef Merguez
ingredients: harissa, salt, pepper, paprika, cinnamon, mace, cumin
Roast on sheet pan with cauliflower and other seasonal root vegetables!
Breakfast Sausage
ingredients: Salt, Pepper, paprika, nutmeg, mace, garlic, sage
Wagyu Ground Beef
7X ranch // Hotchkiss CO
Burgers!
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.