Short ribs may seem daunting to cook, but they’re actually quite simple – they just require the use of slow cooking methods, such as sous-vide, braising, or stewing. This recipe is inspired by a recipe in Marcus Samuelsson’s "The Red Rooster Cookbook".
Braising sausage in beer is a wonderful way to keep your sausages plump and juicy until you're ready to serve them. Plus, you can have fun with the flavors by experimenting with different sausage-beer pairings!
This is the ideal sauce for any meat lover! Chimichurri comes in a green version (verde) and a red version (rojo), and both pair well with steak, chicken, shrimp – just about everything. This recipe for chimichurri verde is incredibly easy to make and it doesn’t over power the meat!
Brussels sprouts can be a tad boring on their own, but this recipe gussies them up with bacon and toasted walnuts. Plus, we've included optional suggestions for giving them an extra dash of brightness.
Garlic confit is something we always have around the kitchen to add a sweet garlicky flavor to anything from butter and steaks to cheese and vegetables. It's also perfectly scrumptious by itself, spread across a toasted baguette! It's the veritable Swiss Army Knife in your pantry!
Serving Prime Rib for a Holiday Dinner or a friendly get together is the ultimate feast! Not only will it feed a large crowd, but it is one of the most hands-off recipes you can make, leaving more time to enjoy family and friends!
What can we say? When you combine all of these ingredients, the meaty, woodsy, earthy, smoky combustion of flavor of the mushrooms, the sweetness of the garlic confit, the smoky, sweetness of the bacon – oh my!
A quintessential appetizer, perfect for tailgating or holiday gatherings. This recipe is courtesy of Suzi and Neil Clark of Unicoi Preserves...and it's yummy! Can be prepared with Pine Street Market's Petite Chicken Sausage or Petite Kielbasa! Enjoy!
This is one of our favorite winter weather recipes. It's hearty & easy to make, but if you want to take your time with it and add a little flare, we've offered some suggestions, but get creative and make it your own!
Our Butchers brine a boneless Pasture-Raised Heritage Pork Loin in our Signature Hog Wash and stuff it with a savory & delicious blend of porcini mushrooms, fresh rosemary, black pepper, garlic, and Grassfed butter. See Butcher Rusty's cooking guidelines.
The perfect accompaniment to Turkey & Stuffing is cranberry sauce. Take a little extra time to prepare this easy & delicious Cranberry-Orange Compote recipe for your guests. It makes all the difference!