Let’s talk chicken!

The commercial poultry industry is known for being one of the worst offenders of animal welfare and humane living conditions. Often caged in incredibly confined spaces and pumped with antibiotics and hormones, these animals tend to live a pretty miserable life.

We source only from two farms, Indian Ridge Farm and Green Circle Farm. We are constantly impressed with not only the quality of chicken, but their commitment to responsible farming practices and work to improve the poultry industry. All birds and free range, fed organic feed, and cared for by some really stellar farmers. We hope you enjoy what real chicken tastes like!

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.

grass-fed Beef Short Ribs

Laidback Ranch // Norwood, Colorado

Braised Beef Short Ribs

(half the recipe for small boxes)

3 pounds meaty English style cut short ribs, bone-in (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 short ribs 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 short ribs 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.

Grass-Fed Steaks

laidback ranch // Norwood, Colorado

Coulotte Steaks

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.

Sadie Marie FarringtonOctober 21, 2020

Tomboy Butcher Box September 16th

Heritage Pork Chops

Sky Blue Farm / Lewis, Colorado

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 Hanger Steak and Wagyu Bavette Steak

7X Ranch / Hotchkiss, Colorado

The Hanger Steak is back after popular demand! similar to the texture of a tenderloin and the concentrated flavor of a ribeye.

Bavette Steak is a frech cut from the flap of the steer. Holds a lot of flavor and is great grilled over an open flame.

Steak Frites

(both steaks can be used for the steak frites recipe)

Pick out the steak you want to use. Basically, whatever steak you like to eat will work with this dish. All you have to do is cook a steak really well (and not as in “well-done”). Then serve that great steak with some homemade fries and a pan sauce. It’s a no-brainer.
Season the steak with salt and pepper. A tender steak doesn’t need any help when it comes to flavor. As long as you have selected quality meat from a young animal (as in no more then three years old), you should be just fine. The hanger steak and skirt steak especially want little to no additional seasoning when prepared. These are two of the best tasting steaks, and you don’t want to ruin that.
Pan-sear the steak in butter on the stove. Melt three tablespoons of butter over medium-high heat in a regular frying pan (nonstick makes lousy pan sauces). Once the butter has melted and the foam begins to brown, lay the steaks in the pan with a little space between them. Brown each side for three to four minutes. Use a thermometer to check for internal temperature (refer to the temperature guide in the section below).
Make the pan sauce for the steaks. Remove the steaks once they are up to temperature and let them rest for a few minutes while you make the pan sauce. Add the shallots to the pan and fry them until they are browned and crispy looking. Then deglaze the pan with the wine or demi-glaze and reduce until thickened like a nice sauce. Slice the meat thinly and serve with the pan sauce and fries.
Make the frites for the steak. Making fries is easy if you have the right tools (mainly a deep fryer or the confidence to deep fry in a deep pot). The best fries are deep fried twice: the first time at 225 degrees F until slightly yellowed, and then again at 350 until crispy. Remove the fries to paper towels, season with sea salt and eat right away.
Frites Recipe
- 3 or 4 russet potatoes, shoe-stringed (batonnet or allumette)
- ½ gallon peanut oil
- Sea salt
Pan Sauce Recipe
- Drippings from the pan
- 2 shallots, sliced thin
- 2 Tbsp butter, for shallots
- 1 cup red wine (Bordeaux) or demi-glace for the pan sauce
- Sea salt

Palisade Peach & Sage Sausage

Sky Blue Farm Lewis, Colorado

ingredients: fresh peach, salt, garlic, sage, mace, cinnamon, Pork

GRASS-FED HERITAGE GROUND BEEF

Ranch: Laid Back Ranch / Norwood, Colorado

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

Ocean Perch

Caught off the coast of Iceland

Certified Sustainable

THIS FLACKY WHITE FISH IS PERFECT FOR FISH TACOS!

PRO TIP: KEEP THE SKIN ON FOR EXTRA CRISPY TEXTURE!

TRADITIONAL PHO with sliced wagyu sirloin

Ingredients: Beef Bones, onion, garlic, ginger, anise, clove, cinnamon, salt, coriander, bay leaf

One of my spring rainy day favorites. Pho is so versatile, I pretty much make it with whatever veggies are needing to be used in my fridge.

Note: Broth is not salted. Add salt, soy sauce, fish sauce, or chili sauce

Protein: Sliced Wagyu Sirloin

Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional — they’re the stars of the soup! Feel free to pick and choose your favorites, but I recommend at least one from each category:

Fresh herbs: The more the merrier! I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).
Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.
Lime wedges: Essential for brightening up the flavors of the broth.
Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.
Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.
Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired. so adding in additional extra sauces if desired.
Prep the noodles. Meanwhile, as your broth is simmering, go ahead and cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Assemble. Once everything is ready to go, add a handful of noodles to each individual serving bowl, topped with your desired protein. Then ladle the simmering hot broth into the serving bowls, being sure to submerge the meat so that it will get cooked. Top with lots and lots of garnishes.
Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.

PORK SHOULDER ROAST

Sky Blue Farm / Norwood, Colorado

SLOW ROAST PORK SHOULDER WITH HERB RUB

ALICE HART

INGREDIENTS (HALF RECIPE FOR SMALL BOX)

6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)
3 garlic cloves, finely chopped
¾ cup brown sugar
½ cup, plus 1 tablespoon sea salt
1 tablespoon crushed black peppercorns
A 7-pound pork shoulder, skin on, boned
5 bay leaves
Rosemary applesauce
Crusty bread rolls, for serving
PREPARATION
1. Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
2. Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
3. Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
4. Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a “pulled pork” consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
5. Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

Ground Lamb

Sky Blue Farm / Lewis, Colorado

Add a pound of pork for some lamb pork meatballs!

Sadie Marie FarringtonSeptember 17, 2020

Tomboy Butcher Box September 2nd

Memorial Day Weekend is upon us and it seems like fall has been switched on like a light. This seem to be our last week to fire up the grills before we break out our braising dutch ovens and crock pots.

WE have lard for baking, some great roasts, and some hot dogs and steaks to cap off summer right!

Baking Leaf Lard

Sky Blue Farm // Mancos, Colorado

Peach Pie

This delicate, puffy crust uses a combination of lard and butter for the richest flavor and the largest flakes. You can substitute more lard for the butter, but you will lose some of the complexity. Make sure to seek out rendered leaf lard from a good butcher or specialty market, or try your local farmers’ market. It’s the purest and best quality pig fat to use in a crust. Avoid processed lard from the supermarket at all costs; it's been hydrogenated to increase shelf life and can sometimes have an off or mildly rancid flavor, not to mention the dangers of hydrogenated fat to your arterial health.

You can freeze this crust for up to 3 months. Defrost for 8 hours or overnight in the refrigerator.

Crust

1 ¼ cup/160 grams all-purpose flour
¼ teaspoon/2 grams fine sea salt
6 tablespoons/85 grams/3 ounces unsalted European-style butter, chilled and cut into 1/2-inch pieces
4 tablespoons/57 grams/2 ounces chilled rendered leaf lard, cut into 1/2-inch pieces
2 to 5 tablespoons/30 to 75 milliliters ice water
PREPARATION
1. In a food processor, briefly pulse together the flour and salt. Add the butter and lard and pulse until the mixture forms chickpea-size pieces (3 to 5 one-second pulses). Or, if making by hand, stir together the flour and salt. Use two knives or a pastry cutter to cut the butter and lard into the flour mixture until you get slightly smaller pieces, the size of green peas.
2. Add the ice water, 1 tablespoon at a time, and pulse or mix until the mixture is just moist enough to hold together. Form the crust into a ball, wrap with plastic and flatten into a disc. Refrigerate at least 4 hours before rolling out and baking.
Peach Filling
- 2½ pounds ripe peaches (6 large)
- ½ cup sugar, plus extra for sprinkling
- 2 tablespoons cornstarch
- ½ teaspoon grated orange zest
- ¼ cup freshly squeezed orange juice
- 1 tablespoon unsalted butter
- All-purpose flour
- 1 recipe unbaked Perfect Pie Crust (recipe follows)
- 1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Bring a medium pot of water to a boil. Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife. (Riper peaches will be done sooner.) Transfer the peaches to a bowl of cool water to stop the cooking and peel. Cut one peach in ½-inch dice and set aside. Cut the remaining peaches in ½-inch thick wedges and place them in a large bowl.
In a small saucepan, whisk together the ½ cup sugar, the cornstarch, orange zest, orange juice, and butter over medium heat and bring to a boil. Add only the diced peach (not the wedges), return to a boil, then lower the heat and simmer for 2 to 3 minutes, stirring occasionally, until the liquid is thickened and translucent. Combine the mixture with the wedged peaches and 1 to 3 tablespoons of the flour, depending on the juiciness of the peaches (more flour if the peaches are juicier).
Roll out half the pie dough on a floured board until it’s larger than a 9-inch pie plate. Ease the dough into the pie plate without stretching it at all. (If you stretch the dough, it will shrink back to the original size.) Cut off the excess dough around the edge of the pie plate with a small sharp knife. Pour the peach mixture into the pie shell. Brush the edge of the dough with the egg wash. Roll out the remaining dough until it’s larger than the pie plate. Cut 1-inch strips of dough and weave them together on top of the pie. Cut off the excess dough at the edge and crimp the crusts together with a fork. Brush the crust with the remaining egg wash and sprinkle generously with sugar. Place the pie on the prepared sheet pan and bake for 45 minutes to 1 hour, until the pastry is browned and the filling is bubbly. Allow to cool and serve warm or at room temperature.

Beef Chuck/Neck Roast

Laidback Ranch // Mancos, Colorado

Ingredients

Salt and freshly ground black pepper

One 3- to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme

Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Grass-Fed Ground Beef

Laidback Ranch // Norwood, Colorado

Burgers or Meatballs!

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.

Wagyu Steaks

7X Ranch // Hotchkiss, Colorado

Sirloin Cap Steaks

Flank Steak

GRILLED FLANK STEAK AND VEGETABLES

(half recipe for small box)

INGREDIENTS:

1 1/2 pounds flank steak
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 flank 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.

WAGYU DELMONICO STEAKS

Salt and leave out to room temperature (15-20 mins)

Sear in cast iron skillet and finish in oven at 350 degrees until desired temperature.

Hot Dogs/Hot links

Sky Blue Farm // Mancos, Colorado

coriander, cayenne, salt, pepper, red pepper, white wine, garlic

Grill!

Sage Breakfast Sausage Patties

Sky Blue Farm // Mancos, Colorado

salt, pepper, thyme, mace, garlic, sage

Spatchcocked Chicken With Herb Butter

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.

Grass-fed Teres Major (petite tender)

Laidback Ranch // Mancos, Colorado

Cut from the shoulder clod, this little muscle has some great flavor and has some great tenderness. Here is a great video for a reverse sear technique that i really like for these steaks…

Beef Chunks

Laidback Ranch // Mancos, Colorado

MARINADE

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon dijon mustard
1 tablespoon minced garlic
1 tablespoon brown sugar
2 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon black pepper

KABOBS

1 1/2 pounds sirloin steak or sirloin tips, cut into 1-inch cubes
1 pound baby Yukon gold potatoes
2 tablespoons olive oil
2 tablespoons dijon or whole-grain mustard
1 tablespoon dried rosemary
8 ounces crimini mushrooms
1 red onion, cut into 1-inch cubes (about 3 onion layers each)
2 green bell peppers, cut into 1-inch pieces

INSTRUCTIONS

In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade.
Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak.
Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.
Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
Remove from the grill and rest for 5 minutes before serving.

Sadie Marie FarringtonSeptember 2, 2020

Tomboy Butcher Box October 21st

Let’s talk chicken!

Spatchcocked Chicken With Herb Butter

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.

grass-fed Beef Short Ribs

Laidback Ranch // Norwood, Colorado

Braised Beef Short Ribs

(half the recipe for small boxes)

3 pounds meaty English style cut short ribs, bone-in (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 short ribs 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 short ribs 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.

Grass-Fed Steaks

laidback ranch // Norwood, Colorado

Coulotte Steaks

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.

Sadie Marie FarringtonAugust 20, 2020

Tomboy Butcher Box August 5th)

Welcome to the August 5th Tomboy Butcher Box!

We have a new Jerk Chicken recipe for the Indian Ridge Chickens, some OG Hot Links for the easy summer cookouts, and some rich Tonkotsu Ramen broth for those stormy monsoon afternoons!

We hope you enjoy your locally sourced meaty goods and feel free to email sfarrington@tomboybutcher for any farm or recipe inquiries.

Hot Link Sausages (the OG hotdog)

80% Beef 20% pork

Laidback ranch Norwood, Colorado / Sky Blue Farm Lewis, Colorado

Ingredients: kosher salt, black pepper, curing salt #1, coriander, mace, arrowroot powder, garlic, paprika, Crushed red pepper

A real hotdog for a purest!

Ground Mangalitsa Pork

Farm: Sky Blue Farm / Lewis, Colorado

Not your average pork. Mangalitsa meat is deep red in color and packs a serious punch in the flavor category. We love Mangalitsa for its hearty genetics and adaptability to our harsh Colorado climate.

Pork Miso Meatballs

1/2 pound ground turkey, chicken, beef, or pork (8 ounces)
1 heaping Tablespoon ginger, grated
1 clove garlic, minced
1 teaspoon soy sauce/tamari (can omit if you want, I’ve made it with and without)
1/2 Tablespoon sesame oil
1 Tablespoon miso – red or white
1/2 teaspoon chili powder or red pepper flakes
optional: mix in 1/4 cup sliced green onion if you’ve got it – it’s good!

INSTRUCTIONS

Mix all ingredients together in a large bowl. Shape between your hands into meatballs about 1 Tablespoon in size. (I scoop with a Tablespoon.)
To bake: Place on parchment- or foil-lined baking sheet. Bake on 475 for 15-18 minutes.
To fry: Add to hot pan (no oil needed) on stove and fry bottom until a bit crispy, then turn over and add 2 Tablespoons of water to the pan. Cover and steam for another 4-6 minutes until water has evaporated.
*Regardless of the method, I ALWAYS check one meatball to ensure it is cooked all the way. So be sure to check before digging in!

MANGALITSA PORK BURGERS - ASIAN STYLE WITH GINGER AIOLI

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping

Author Chef Tryg

Ingredients (HALF RECIPE FOR SMALL BOX)

PORK BURGERS
2 # Pasture Prime Pork
1/2 cup finely chopped scallions
2 TBSP grated Ginger
2 TBSP grated Garlic
1 tsp. Chili Flakes optional
1 tsp black pepper
1 tsp Kosher salt
1 TBSP Sesame Oil
GINGER AIOLI
1 cup Mayonnaise
1 TBSP grated Ginger
2 tsp. Sriracha or other hot sauce
1 tsp salt
1 tsp pepper
1 tsp Lemon juice or vinegar

Instructions

Burgers: mix all ingredients together gently without overmixing
Cook on grill or in Cast Iron Skillet
Aioli: mix gently and serve atop burgers

Sushi Grade Salmon

Sustainably farmed in Skuna Bay, Alaska

14 oz 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 seseme 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
  - n 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.

Magalitsa Pork Loin Chops

Sky Blue Farm / Lewis, Colorado

Heat a cast iron skillet. Sear fat cap first, then sear both sides of chop. Finish in oven at 350 degrees until desired temperature (145 degrees is medium)

Grass-Fed Beef Shanks

YIELDMakes 6 to 8 servings (HALF RECIPE)

ACTIVE TIME 40 mins

TIME 1 day

INGREDIENTS

1 tablespoon salt
1. 1 teaspoon black pepper
2. 2/3 cup all-purpose flour
3. 1 1/2 to 2 tablespoons extra-virgin olive oil
4. 1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
5. 2 cups water
6. 4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
7. 2 (4-inch-long) strips fresh lemon zest
8. 8 fresh thyme sprigs
9. 2 Turkish bay leaves or 1 California
10. 3 celery ribs, cut diagonally into 1-inch pieces
11. 3 large carrots, cut diagonally into 1-inch pieces
12. 1 tablespoon fresh lemon juice, or to taste
Garnish: celery leaves
Special Equipment
- parchment paper

PREPARATION

Put oven rack in middle position and preheat oven to 350°F.
1. Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
2. Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
3. Preheat oven to 350°F (leave rack in middle position).
4. Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.

Cooks' Note

Braised shank mixture can be chilled, covered, up to 2 days.

Wagyu Delmonico Steak

7X Ranch / Hotchkiss, Colorado

Heavily salt and leave out for 20 minutes or until room temperature

Dust off excess salt and sear in a pre seasoned (use oil or butter) cast iron skillet until browned on both sides

Finish in oven at 350 degrees until desired temperature.

Tonkotsu Ramen

ingredients: tamari, pork, salt, onion, garlic

Ramen broth is lightly salted, add salt as your palate desires.

Bring to boil and add ramen noodles, veggies, soft boiled egg, etc

PRO TIP: Add the Miso Pork Meatballs to your Tonkastsu Ramen.

Indian Ridge Chicken

Norwood, Colorado

Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.

Ingredients

Whole chicken broken down into thighs, breasts, drumsticks
3 green onions from tip to tail with root trimmed 1/2 yellow onion
1/2 jalapeno pepper de-seeded and de-veined 1/3 cup soy sauce1/4 cup distilled white vinegar
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Instructions

Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
Cook on low for 8 hours.

Sweet Italian Sausage

Sky Blue Farm / Lewis, Colorado

Ingredients: flat leaf parsley, fennel, mace, salt, pepper, oregano

Sadie Marie FarringtonAugust 6, 2020

Tomboy Butcher July 15th

Welcome to all of the new Box Subscribers!

In this months box we are showcasing some dry age steaks!

What is dry age and why is it so considered better? I get the question A LOT.

Dry aging meat is exactly what it says, the aging of meat in a cold dry space for an extended period of time. We do at the minimum of 30 days of dry aging on most of our beef. The process of dry aging is exposing the subprimals to oxygen, which allows natural enzymes within the meat work. They are aerobic bacteria, so they need oxygen to survive. They come alive and start breaking down the molecular bonds of meat. This, in turn, alters the flavor and texture of the cut.

Smoked Beet and Garlic Pork Sausages

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

salt, white pepper, smoked fresh beets, garlic,

Roast on a sheet pan with cauliflower and fingerling potatoes.

Delmonico steaks

7X Ranch Hotchkiss, Colorado

You can also use the Steak Frites recipe for the Delmonico.

Generously Salt and let sit out for 2o minutes

Dust off residual salt and pan sear both sides on cast iron skillet\=

Finish in oven at 350 degrees until desired temp

Hanger Steak

Laidback Ranch/Norwood, Colorado

Steak Frites

INGREDIENTS

HALF RECIPE FOR SMALL BOX:

Kosher salt
8 - 12 new, baby, or C-grade potatoes
3 tablespoons neutral oil, like canola
For the maitre d'hotel butter:
6 tablespoons unsalted butter
2 teaspoons thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash Champagne or white wine vinegar
For the steak:
Hanger steak
Kosher salt and ground pepper
1 tablespoon canola
PREPARATION
Preheat over to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Darin potatoes and dry them well.
Grease a sheet pan with half the oil and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the over and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
Make the maitre d'hotel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet--or 2 if your steaks are large and you are cooking them in 4 pieces--over high heat and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil the the pan and shake to distribute. It will almost immediately begin to smoke. Place the steak in the pan and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steak over and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. top each steak with a tablespoon of the butter.
Remove the potatoes from the oven and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

SKuna Bay Salmon

Sustainably farmed off the coast of Alaska

Certified Sustainable

Sushi grade salmon to try your hand at some Sashimi!

Pasture Raised Chicken

Green Circle Farms, Chicago

(Not local but amazing sustainable farming program)

Smother with your favorite herbs, salt, and pepper and roast at 350 degrees until eternal temperature 165 degrees.

Thick cut Bacon

Sky Blue Farm Lewis, Colorado

Ingredients: bay leaf, salt, pepper, pink salt, brown sugar

Pork Shoulder Chops

Sky Blue Farm Lewis, Colorado

If you are feeling like firing up the bbq you can smoke this pork low and slow and have some amazing bbq pork or we have a Carnitas recipe.

chose your adventure!

Ingredients

3 lbs boneless pork shoulder (aka boston butt)
1.5 tsp salt

Instructions

Cut the pork into strips about 2 inches by 3/4 inches in size (do not trim any of the fat).
Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
Reduce the heat more, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
Serve and enjoy!

Ground Lamb

Black Suffolk from Sky Blue Farm Lewis, Colorado

Lamb burgers or add ground pork for meatballs!

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

THAI GREEN CURRY SAUSAGES

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

galangal, salt, green chili, kaffir lime, lemongrass, soybean oil, garlic, shallot, coriander

BAHN MI SANDWICHES

INGREDIENTS

4 Mini Baguettes or Good-Quality Hot Dog Rolls, halved and toasted (optional)
1 (13 ounce) package Butterball Every Day Smoked Turkey Dinner Sausage
Pickled Carrots, recipe below
1 cucumber, thinly sliced
Spicy Mayo, recipe below
8 sprigs fresh cilantro
for the Pickled Carrots
- 1 large carrot, peeled and shredded
- 1/4 cup warm water
- 1/4 cup apple Cider Vin
- 1 tablespoon granulated sugar
- 3/4 teaspoon Kosher salt
  for the Spicy Mayo
- ½ cup mayonnaise
- 1 ½ tablespoons sriracha
- ½ teaspoon sugar
- Pinch Kosher salt
  INSTRUCTIONS
  1. Preheat grill to medium-high. Cut each sausage in half so you have a total of 4 shorter sausages. Carefully push a skewer through the center of each sausage. Working one at a time, place skewered sausage on a cutting board and make an angled cut around the sausage all the way down to the skewer, turning as you go. Continue down the entire length of the sausage, and then slightly pull on the ends to expose the spiral cut.
  2. Grill sausages for about 8 to 10 minutes, until cooked through and charred in spots. Remove from grill and slide sausages off of skewers.
  3. Lay cucumber slices on one side of bun. Add sausage, pickled carrots, 2 cilantro sprigs per sandwich, and a generous slathering of spicy mayo. Devour immediately.
  for the Pickled Carrots
  1. Combine water, vinegar, sugar, and salt in small bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in another bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

HERITAGE PORK CHOPS

Sky Blue Farm / Lewis, Colorado

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.

OCEAN PERCH

Caught off the coast of Iceland

Certified Sustainable

THIS FLACKY WHITE FISH IS PERFECT FOR FISH TACOS!

PRO TIP: KEEP THE SKIN ON FOR EXTRA CRISPY TEXTURE

GRASS-FED GROUND BEEF

Laidback Ranch/Norwood, Colorado

80% lean

John Greeley, the chef at the '21' Club in New York City, grinds beef chuck and beef round with a couple of tablespoons of duck fat to make this tasty burger. We used our delicious Mangalitsa pork fat!

THE 21 CLUB BURGER

Yield: makes 4 Burgers

INGREDIENTS (HALF FOR SMALL BOX)

2 lb. ground beef
1⁄4 cup minced yellow onion
2 tsp. minced fresh thyme
1 tsp. ground black pepper
1 tsp. minced fresh rosemary
1⁄4 tsp. ground coriander
1⁄4 tsp. ground fennel seed
1⁄8 tsp. cayenne
1 egg, lightly beaten
Kosher salt, to taste
4 hamburger buns, toasted

INSTRUCTIONS

In a large bowl, gently mix together the beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and fat. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold.
Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns.

Heritage Ham Steaks

ky Blue Farm / Lewis, Colorado

The ham is the back leg of the pig and is a hard working muscle, hard working means flavor but can be tougher in texture. Because of this, cooking style is the key to coaxing tenderness out of the this awesome cut.

I like to use a empty wine bottle or rolling pin if you don’t have a meat tenderizer. Place the ham steak between two pieces of plastic wrap and take out any COVID frustration out of this little guy. Pound it nice and thin.

Dredge with salt, pepper, and flour (gluten free can use coconut flower), then egg dredge, and final is panko.

In a cast iron skillet pan fry in a high heat oil (canola, lard) until golden brown and flip.

Lay over a bed of rice with your favorite veggies or add to our Raman broth if you have some from a previous box.

Sadie Marie FarringtonJuly 15, 2020

Tomboy Butcher July 1st

Happy July 4th everyone!

This is probably one of our busiest weeks in the meat world! With all of the BBQs and folks in town we have been cranking out the meaty goods!

In the past I have always been intimidated with cooking over an open flame. Within the past 5 years i have really taken to the BBQ and smoking with my old webber for slow dry heat cooking of larger cuts of meat. It is all about the patience and not fussing over the meat too much. Allowing the low dry heat to do the work and just checking temps periodically (I like to set a timer so I do not over check and release too much heat). Also FAT is key to doing a low and slow cook! The fat and connective tissue keep the meat moist and slowly render into the muscle thus flavoring it as well as naturally tenderizing.

So if you are like me and a bit intimidated my the grill or smoker, try it out and don’t get to stressed out. these things take time to learn and one thing that is the silver lining with covid is you have a bit more time to try new things around home!

Here are some great links for tips and tricks!

https://www.nytimes.com/2019/05/24/dining/smoked-brisket.html

https://www.thespruceeats.com/the-difference-between-barbecue-grilling-and-smoking-4586510

Duroc Pork Beer Brats

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

salt, white and black pepper, local lager, mustard seed, garlic, mace,

Grill!

(and don’t forget the mustard)

Wagyu Flank Steak

7X Ranch Hotchkiss, Colorado

Flank Steak and Seasonal Vegetables

Ingredients:

1 1/2 pounds flank steak
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 flank 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.

Grass-Fed Ground Beef

Laidback Ranch/Norwood, Colorado

80% lean

The 21 Club Burger

Yield: makes 4 Burgers

Ingredients (half for small box)

2 lb. ground beef
1⁄4 cup minced yellow onion
2 tsp. minced fresh thyme
1 tsp. ground black pepper
1 tsp. minced fresh rosemary
1⁄4 tsp. ground coriander
1⁄4 tsp. ground fennel seed
1⁄8 tsp. cayenne
1 egg, lightly beaten
Kosher salt, to taste
4 hamburger buns, toasted

Instructions

In a large bowl, gently mix together the beef, onions, thyme, pepper, rosemary, coriander, fennel, cayenne, egg, and fat. Season with salt. Divide the meat into 4 portions; shape them into 1"-thick patties. Wrap patties in plastic wrap; refrigerate until cold.
Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Cook burgers, flipping once, until cooked to desired doneness, about 12 minutes total for medium rare. Serve on buns.

SKuna Bay Salmon

Sustainably farmed off the coast of Alaska

Certified Sustainable

Sushi grade salmon to try your hand at some Sashimi!

Pasture Raised Chicken

Green Circle Farms, Chicago

(Not local but amazing sustainable farming program)

Smother with your favorite herbs, salt, and pepper and roast at 350 degrees until eternal temperature 165 degrees.

Thick cut Bacon

Sky Blue Farm Lewis, Colorado

Ingredients: bay leaf, salt, pepper, pink salt, brown sugar

Pork Shoulder

Sky Blue Farm Lewis, Colorado

If you are feeling like firing up the bbq you can smoke this pork low and slow and have some amazing bbq pork or we have a Carnitas recipe.

chose your adventure!

Ingredients

3 lbs boneless pork shoulder (aka boston butt)
1.5 tsp salt

Instructions

Cut the pork into strips about 2 inches by 3/4 inches in size (do not trim any of the fat).
Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
Reduce the heat more, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
Serve and enjoy!

Boneless Pork Loin Chop

Sky Blue Farm Lewis, Colorado

Salt and Pepper and rub with fresh herbs.

Case iron sear fat cap first then sides and finish in oven at 350 degrees until internal temperature 145 degrees.

Ground Lamb

Black Suffolk from Sky Blue Farm Lewis, Colorado

Lamb burgers or add ground pork for meatballs!

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

Sadie Marie FarringtonJuly 1, 2020

Tomboy Butcher Box June 3rd

Traditional Pho

Ingredients: Beef Bones, onion, garlic, ginger, anise, clove, cinnamon, salt, coriander, bay leaf

One of my spring rainy day favorites. Pho is so versatile, I pretty much make it with whatever veggies are needing to be used in my fridge.

Note: Broth is not salted. Add salt, soy sauce, fish sauce, or chili sauce

Note: Broth is not salted

Protein: Sliced beef, chicken, pork, tofu, or fish.

Fresh herbs: The more the merrier! I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).
Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.
Lime wedges: Essential for brightening up the flavors of the broth.
Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.
Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.
Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired. so adding in additional extra sauces if desired.
Prep the noodles. Meanwhile, as your broth is simmering, go ahead and cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
Assemble. Once everything is ready to go, add a handful of noodles to each individual serving bowl, topped with your desired protein. Then ladle the simmering hot broth into the serving bowls, being sure to submerge the meat so that it will get cooked. Top with lots and lots of garnishes.
Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth, also adding in additional extra sauces if desired.

The Butchers Cuts

(hanger steak, Delmonico Steak, Teres Major)

These steaks can all be cooked the same way.

Salt them and allow them to reach room temperature. Sear in cast iron skill, for a minute on each side and finish in the oven at 350 degrees until desired temp. These steaks can also be cooked on the grill

Heritage Ground Pork

Farm: Sky Blue Farm / Lewis, Colorado

Cooking ideas: Meatballs, Pork Burgers (see last blog for recipe), Pork Fried Rice

Tomboy Butcher House Cured Bacon

Farm: Sky Blue Farm / Lewis, Colorado

Ingredients: Salt, Pepper, Curing Salt, Bay Leaf, Brown Sugar

Bacon ends can be added to salads or roasted with veggies for extra flavor!

Grass-Fed Heritage Ground Beef

Ranch: Laid Back Ranch / Norwood, Colorado

Heritage Pork Chops

Sky Blue Farm / Lewis, Colorado

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.

Pork Shoulder Roast

Sky Blue Farm / Norwood, Colorado

Slow Roast Pork Shoulder With Herb Rub

ALICE HART

INGREDIENTS (Half Recipe For Small Box)

6 tablespoons mixed finely chopped robust herbs (like thyme, rosemary, sage and parsley)
3 garlic cloves, finely chopped
¾ cup brown sugar
½ cup, plus 1 tablespoon sea salt
1 tablespoon crushed black peppercorns
A 7-pound pork shoulder, skin on, boned
5 bay leaves
Rosemary applesauce
Crusty bread rolls, for serving
PREPARATION
1. Mix together herbs, garlic, 1/4 cup brown sugar, 1 tablespoon sea salt and crushed peppercorns.
2. Untie the pork if rolled. In a large bowl, thoroughly dissolve 1/2 cup salt and 1/2 cup brown sugar in 2 quarts of cold water. Add bay leaves and 2 tablespoons of herb mixture. Place pork in a container or strong sealable bag and add this brine to completely cover. Cover or seal well and chill for from 8 hours to overnight.
3. Remove the pork from the brine (discard the brine) and dry thoroughly. Cover with the remaining herb mixture, patting it in all over, then use kitchen twine to roll up pork and secure it tightly.
4. Heat the oven to 225 degrees. Prepare a triple layer of aluminum foil large enough to comfortably enclose the pork. Put the rolled pork on the foil, skin/fatty side up. Gather the foil, scrunching it over to form a loose but well-sealed parcel. Place in a roasting pan in the oven. Take the first check for the internal temperature after 8 hours. For very tender meat that can be sliced, it should be 160 degrees and will probably take 10 hours. Check more often if needed. For a “pulled pork” consistency, the internal temperature should be 200 degrees and it will take about 12 hours.
5. Rest the meat 20 minutes before unwrapping completely. Warm the applesauce and the rolls. Slice the pork not too thin (removing the twine as you go) and put in the sliced rolls with some of the cooking juices and lots of applesauce.

Sustainably Caught Ocean Perch

Caught off the coast of Iceland

Fish Tacos!

Pro-Tip: Makes some homemade tortillas…

Mangalitsa Pork Lard

Sky Blue Farm / Lewis, Colorado

Tortillas Two Ways…

Sonoran-Style Flour Tortillas

YIELD12 tortillas

SAMIN NOSRAT

INGREDIENTS

2 heaping cups (10 ounces) all-purpose flour, plus more for rolling
1 ½ teaspoons kosher salt
1 ¼ teaspoons baking powder
Scant 1/2 cup (3 ounces) lard, melted
½ cup plus 2 tablespoons (5 ounces) hot tap water
PREPARATION
1. In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
2. Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
3. Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
4. Heat a griddle or large cast iron skillet over medium-high heat.
5. Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
6. When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
7. Serve warm or use to make tacos, quesadillas or burritos.

Almost-From-Scratch Corn Tortillas

YIELD12 to 16 tortillas

MARK BITTMAN

INGREDIENTS

1 ½ cups masa harina
¼ teaspoon salt
2 tablespoons vegetable oil, lard or butter
About 1 cup hot water, or more as needed
Flour for kneading
PREPARATION
1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
3. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them. ( I used the bottom of a glass pie plate to flatten the dough)
4. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

Beef Shanks

Laid Back Ranch / Norwood, Colorado

INGREDIENTS

6 (1 1/2-inch-thick) beef shanks
1 tablespoon salt
1 teaspoon black pepper
2/3 cup all-purpose flour
1 1/2 to 2 tablespoons extra-virgin olive oil
1 3/4 cups reduced-sodium beef broth (14 fluid ounces)
2 cups water
4 large heads of garlic, 1/4 inch of root end cut off and discarded to expose cloves
2 (4-inch-long) strips fresh lemon zest
8 fresh thyme sprigs
2 Turkish bay leaves or 1 California
3 celery ribs, cut diagonally into 1-inch pieces
3 large carrots, cut diagonally into 1-inch pieces
1 tablespoon fresh lemon juice, or to taste
Garnish: celery leaves
Special Equipment
- parchment paper

PREPARATION

Put oven rack in middle position and preheat oven to 350°F.
Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Heat 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderate heat
until hot but not smoking, then brown shanks on all sides in 3 batches, adding 1/2 tablespoon oil if necessary, 5 to 6 minutes per batch.
Transfer shanks to a large roasting pan. Add broth and water to skillet and bring to a boil, scraping up brown bits. Nestle garlic (cut sides down), zest, thyme, and bay leaves with celery and carrots around shanks in pan and add broth mixture. Cover surface with a sheet of parchment paper and tightly cover pan with foil. Transfer to oven and braise until meat is very tender, 2 1/2 to 3 hours. Skim off and discard fat from cooking liquid and cool mixture completely, uncovered, about 1 hour, then chill, covered, at least 6 hours.
Preheat oven to 350°F (leave rack in middle position).
Skim off and discard any remaining fat from surface of pan juices and reheat shank mixture, covered, in oven, turning shanks over once, 1 hour. Discard bay leaf, thyme sprigs, and zest. Transfer shanks and vegetables with garlic to a serving dish and keep warm, covered. If pan juices measure more than 3 cups, boil in a cleaned 12-inch skillet until reduced; if less, add water. Squeeze garlic pulp from 1 head into pan juices, discarding skin, and whisk to incorporate, then add lemon juice and salt and pepper to taste. Pour sauce over shanks and serve, along with vegetables and remaining garlic heads.

Sadie Marie FarringtonJune 3, 2020

Tomboy Butcher Box May 20th

The butchers cut…

Butchery, or the art of meat cutting has always held a certain magic for me. I remember going to my local butcher as a child and my mother would chat with the butcher for a solid 30 minutes about what cut of meat she should have with a certain recipe. The Butcher would always have the correct cut for the job and my mother would be so excited by the fact that she got an elusive “Butchers Cut.” She would be so proud to get a fantastic cut for a fraction of the price of one of the higher end ribeyes or tenderloin fillets.

The butchers cut tends to be the more obscure cuts that have their own secret of flavor versus tenderness. They may require some tricks to coax out some of the tenderness, but turn out to be some of my favorite cuts in the whole animal.

The secret is out on these two fantastic butchers cuts!

Hanger Steak

It’s a cut that hangs off the cow’s diaphragm, resulting in a steak that has the beefy flavor of a short rib, the fat marbling of a rib-eye and the tenderness of filet mignon.

Delmonico Steak

Flavor! Flavor! Flavor! This cut comes from the extension of the Rib into the chuck. This steak when cooked correctly, can be confused for a boneless ribeye! Its close proximity to the hard working shoulder gives it some unparalleled flavor without and our cooking method coaxes out just the right amount of tenderness.

Cubed Grass-fed Beef

Cut: Eye of round, Top Round, Bottom Round

Breed: Arbrac

Farm: Laidback Ranch/Norwood, Colorado

This is great for stew or my favorite summertime whole 30 friendly dinner, Beef Kababs!

whatever you do, be sure to marinate or braise as the round is a hard working muscle that produces amazing flavor but not known for its tenderness.

**MARINADE**

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon dijon mustard
1 tablespoon minced garlic
1 tablespoon brown sugar
2 tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon black pepper

Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 6-10 hours to marinate. The longer you marinate, the more tender the meat will be. This is also a good time to place wooden skewers in water to soak.
Skewer meat and desired veggies (bell pepper, potato, squash, onions)
Grill on bbq or cast iron skillet until desired temp
Enjoy!

Green Circle Chicken

Farm: Green Circle Farms, Illinois

Hot Link Sausages (the OG hotdog)

80% Beef 20% pork

Laidback ranch Norwood, Colorado / Sky Blue Farm Lewis, Colorado

Ingredients: kosher salt, black pepper, curing salt #1, coriander, mace, arrowroot powder, garlic, paprika, Crushed red pepper

A real hotdog for a purest!

Ground Mangalitsa Pork

Farm: Sky Blue Farm / Lewis, Colorado

MANGALITSA PORK BURGERS - ASIAN STYLE WITH GINGER AIOLI

A Quick, Easy & Delicious twist on a juicy, flavorful burger, with a luscious topping

Author Chef Tryg

Ingredients (HALF RECIPE FOR SMALL BOX)

PORK BURGERS
2 # Pasture Prime Pork
1/2 cup finely chopped scallions
2 TBSP grated Ginger
2 TBSP grated Garlic
1 tsp. Chili Flakes optional
1 tsp black pepper
1 tsp Kosher salt
1 TBSP Sesame Oil
GINGER AIOLI
1 cup Mayonnaise
1 TBSP grated Ginger
2 tsp. Sriracha or other hot sauce
1 tsp salt
1 tsp pepper
1 tsp Lemon juice or vinegar

Instructions

Burgers: mix all ingredients together gently without overmixing
Cook on grill or in Cast Iron Skillet
Aioli: mix gently and serve atop burgers

Sushi Grade Salmon

Sustainably farmed in Skuna Bay, Alaska

14 oz 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 seseme 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
  - n 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.

Magalitsa Pork Loin Chops

Sky Blue Farm / Lewis, Colorado

Heat a cast iron skillet. Sear fat cap first, then sear both sides of chop. Finish in oven at 350 degrees until desired temperature (145 degrees is medium)

Angus Grass-fed Dry Aged Hanger Steak

Butcher’s Steak With Leafy Greens Salsa Verde (half recipe for small box)

ALISON ROMAN

1 ½ pounds hanger, thick skirt or flat-iron steak
Kosher salt and freshly ground black pepper
6 scallions
½ small bunch kale, Swiss chard, collard greens or mustard greens, leaves and stems very finely chopped (about 2 1/2 cups)
1 garlic clove, finely grated
⅓ cup olive oil
1 tablespoon canola or grapeseed oil
1 lemon or lime, halved
Flaky salt
Potato chips (optional)
PREPARATION
1. Season steak well with salt and pepper and set aside.
2. Cut 4 of the scallions into 2-inch pieces; set aside. Finely chop remaining scallions and add to a medium bowl with kale, garlic and olive oil; season with salt and pepper. The mixture won’t exactly be saucy yet, but as it sits the kale will soften and loosen up.
3. Heat canola oil in a large skillet over medium-high heat. Add steak and cook, without moving it, until deeply golden brown on one side, 3 to 5 minutes.
4. Flip steak and continue to cook until equally browned on that side, another 3 to 4 minutes. Transfer salsa verde to a large plate, and place steak on top. Add remaining scallions to the pan, letting them sizzle in the leftover fat. Season with salt and pepper and cook until they're wilted and lightly charred, 2 or 3 minutes.
5. Let steak sit 5 to 10 minutes to allow it to rest and juices to mingle with the salsa verde.
6. Slice the steak and return to plate with salsa verde. Top with seared scallions. Squeeze lemon or lime over everything and sprinkle with flaky salt. Serve with potato chips, if you like.

Wagyu Delmonico Steak

7X Ranch / Hotchkiss, Colorado

Heavily salt and leave out for 20 minutes or until room temperature

Dust off excess salt and sear in a pre seasoned (use oil or butter) cast iron skillet until browned on both sides

Finish in oven at 350 degrees until desired temperature.

Sadie Marie FarringtonMay 20, 2020

Tomboy Butcher May 6th Box

Cuisine is a great way to immerse oneself in different cultures and I have used my travels to gather inspiration in butchery and cooking. The reality has set in that will probably not be leaving the country for some time. So with fish tacos, Thai green curry sausage, Bulgogi, and meatballs, maybe we can manifest our own adventure in the kitchen.

this box is an ode to the canceled vacations and the hope for future travel!

Thai Green Curry Sausages

Farm: Sky Blue Farm

Breed: Duroc Pork

Ingredients:

galangal, salt, green chili, kaffir lime, lemongrass, soybean oil, garlic, shallot, coriander

Bahn Mi Sandwiches

Ingredients

4 Mini Baguettes or Good-Quality Hot Dog Rolls, halved and toasted (optional)
1 (13 ounce) package Butterball Every Day Smoked Turkey Dinner Sausage
Pickled Carrots, recipe below
1 cucumber, thinly sliced
Spicy Mayo, recipe below
8 sprigs fresh cilantro
for the Pickled Carrots
- 1 large carrot, peeled and shredded
- 1/4 cup warm water
- 1/4 cup apple Cider Vin
- 1 tablespoon granulated sugar
- 3/4 teaspoon Kosher salt
  for the Spicy Mayo
- ½ cup mayonnaise
- 1 ½ tablespoons sriracha
- ½ teaspoon sugar
- Pinch Kosher salt
  Instructions
  1. Preheat grill to medium-high. Cut each sausage in half so you have a total of 4 shorter sausages. Carefully push a skewer through the center of each sausage. Working one at a time, place skewered sausage on a cutting board and make an angled cut around the sausage all the way down to the skewer, turning as you go. Continue down the entire length of the sausage, and then slightly pull on the ends to expose the spiral cut.
  2. Grill sausages for about 8 to 10 minutes, until cooked through and charred in spots. Remove from grill and slide sausages off of skewers.
  3. Lay cucumber slices on one side of bun. Add sausage, pickled carrots, 2 cilantro sprigs per sandwich, and a generous slathering of spicy mayo. Devour immediately.
  for the Pickled Carrots
  1. Combine water, vinegar, sugar, and salt in small bowl. Whisk together until sugar and salt is fully dissolved. Place shredded carrots in another bowl or jar (I like to use a mason jar) and pour vinegar mixture over carrots. Cover and refrigerate for at least 1 day, although they will last for a few weeks.

Wagyu Flank Steak

7X Ranch Hotchkiss, Colorado

Flank Steak and Seasonal Vegetables

Ingredients:

1 1/2 pounds flank steak
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 flank 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.

Wagyu Short Ribs

7X Ranch Hotchkiss, Colorado

Bulgogi (Korean Short Ribs)

Ingredients

1 pound boneless short ribs, sliced 1/4-inch thick
1/3 cup soy sauce
1/2 pear (Bartlett preferred), grated
3 scallions, sliced with green and whites separated
3 cloves garlic, minced
1 tablespoon minced ginger
1 tablespoon sesame oil
1 tablespoon honey
Instructions:
1. In a medium mixing bowl whisk together soy sauce, pear, whites of scallions, garlic, ginger, sesame oil and honey to make a marinade.
2. In a large zipper locking bag combine short ribs and marinade. Stir around to evenly coat short ribs and marinate refrigerated at least one hour.
3. Remove short ribs from marinade (discarding marinade) and pat dry. Sear short ribs in a hot skillet in oil for 1-2 minutes per side, transfer to a clean plate and garnish with sliced scallion greens.

Ocean Perch

Caught off the coast of Iceland

Certified Sustainable

THIS FLACKY WHITE FISH IS PERFECT FOR FISH TACOS!

PRO TIP: KEEP THE SKIN ON FOR EXTRA CRISPY TEXTURE!

Pasture Raised Chicken

Green Circle Farms, Chicago

(Not local but amazing sustainable farming program)

Smother with your favorite herbs, salt, and pepper and roast at 350 degrees until eternal temperature 165 degrees.

Thick cut Bacon

Sky Blue Farm Lewis, Colorado

Ingredients: bay leaf, salt, pepper, pink salt

Pork Shoulder

Sky Blue Farm Lewis, Colorado

Carnitas

Ingredients

3 lbs boneless pork shoulder (aka boston butt)
1.5 tsp salt

Instructions

Cut the pork into strips about 2 inches by 3/4 inches in size (do not trim any of the fat).
Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
Add the salt, then bring to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
Reduce the heat more, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
Serve and enjoy!

Pork Loin Roast

Sky Blue Farm Lewis, Colorado

Salt and Pepper and rub with fresh herbs.

Roast on roasting rack at 350 degrees until internal temperature 145 degrees.

Ground Lamb

Black Suffolk from Sky Blue Farm Lewis, Colorado

Lamb burgers or add ground pork for meatballs!

Grass-fed Ground Beef

Burk Beef Mancos, Colorado

80% lean

Pasture Ground Pork

Sky Blue Farm Lewis, Colorado

Great for meatballs or pork burgers.

Wagyu Delmonico Steaks

7X Ranch Hotchkiss, Colorado

Salt and leave out to room temperature (15-20 mins)

Sear in cast iron skillet and finish in oven at 350 degrees until desired temperature.

Sadie Marie FarringtonMay 7, 2020

Spatchcocked Chicken With Herb Butter

INGREDIENTS

PREPARATION

Tip

grass-fed Beef Short Ribs

Instructions

Heritage Ground Pork

Grass-Fed Steaks

Coulotte Steaks

Skirt Steak

INGREDIENTS:

DIRECTIONS:

Chorizo

Chorizo Quiche

Buttery Flaky Crust

Instructions

Buttery Flaky Crust

Chorizo Quiche Filling

Heritage Pork Chops

TUSCAN GARLIC & HERB

DIRECTIONS:

Wagyu Hanger Steak and Wagyu Bavette Steak

Steak Frites

Frites Recipe

Pan Sauce Recipe

Palisade Peach & Sage Sausage

GRASS-FED HERITAGE GROUND BEEF

Pasture Ground Pork

Ocean Perch

TRADITIONAL PHO with sliced wagyu sirloin

PORK SHOULDER ROAST

SLOW ROAST PORK SHOULDER WITH HERB RUB

ALICE HART

INGREDIENTS (HALF RECIPE FOR SMALL BOX)

PREPARATION

Ground Lamb

Baking Leaf Lard

Peach Pie

Crust

PREPARATION

Peach Filling

Beef Chuck/Neck Roast

Ingredients

Grass-Fed Ground Beef

Heritage Ground Pork

Wagyu Steaks

Sirloin Cap Steaks

Flank Steak

INGREDIENTS:

DIRECTIONS:

WAGYU DELMONICO STEAKS

Hot Dogs/Hot links

Sage Breakfast Sausage Patties

Spatchcocked Chicken With Herb Butter

INGREDIENTS

PREPARATION

Tip

Grass-fed Teres Major (petite tender)

Beef Chunks

MARINADE

KABOBS

INSTRUCTIONS

Spatchcocked Chicken With Herb Butter

INGREDIENTS

PREPARATION

Tip

grass-fed Beef Short Ribs

Instructions

Heritage Ground Pork

Grass-Fed Steaks

Coulotte Steaks

Skirt Steak

INGREDIENTS:

DIRECTIONS:

Chorizo

Chorizo Quiche

Buttery Flaky Crust

Instructions

Buttery Flaky Crust

Chorizo Quiche Filling

MANGALITSA PORK BURGERS - ASIAN STYLE WITH GINGER AIOLI