French Cooking Classes with Special Guest, Louisa Hallewell!

Welcome, Louisa Hallewell!

 

Louisa Hallewell will be traveling to Kettle Range from her sustainable farm in the Gascony region of France to teach THREE all-day, hands-on courses.

Louisa and her family moved from England to France in the autumn of 2007 on a quest to live a more sustainable and rural lifestyle. After much searching, she found her dream home, a farm situated in the rolling countryside of the Gers, with panoramic views of the Pyrenees to the south.

Louisa is the owner and operator of Little Black Pig, a cooking school specializing in teaching traditional farmhouse cookery skills to all ages and abilities.

 

Reserve Your Spot Today for one or of all these great classes with Louisa!

Chicken Cusions, Baconberg & Bonbon Crepinetes

Friday, March 1

5:30 p.m. – 9: 30 p.m.

In this class, you will learn how to debone a chicken carcass and turn it into a ‘chicken cushion’ so that you can impress your dinner guests with stuffed chicken dinner! You will also be making Baconberg, an all-pork play on the famous Battenberg cake using bacon, pork tenderloin and minced pork—a pork lovers dream! Finally, you will learn to make Crepinettes, small, flattened sausages wrapped in caul fat rather than a casing.

 

 

Intro to Charcuterie

Saturday, March 2

9:00 a.m. – 4:00 p.m.

You will learn how to make 3 different and delicious pâtés – a smooth chicken pâté, a coarse traditional pork pâté and a duck rillette (French speciality). You will learn how to preserve your potted meats, so they become a stable product which can be stored in your cupboards for up to 3 years. Finally, you will also learn how to make a dry cured duck ham.

 

 

 

 

 

 

 

 

 

 

 

 

Perfect Pastry

Sunday, March 3

9:00 a.m. – 1:00 p.m.

In this class, you will learn how to make flaky pastry and hot-water crust pastry by hand. You will then create and cook sausage rolls, a sausage plait and pork pies. All ingredients are included in the course fee and at the end of the day you will take home the pastries that you have made.

Meet Chili Champion, Chris Scallon!

Ever wonder who’s working behind the scenes at Kettle Range Meats? Well wonder no more! Our entire staff works hard to ensure you’re getting the highest quality, best tasting meats in Wisconsin. And we want you to meet them all. First up, Chris Scallon. Chris has become somewhat of a local celebrity in the chili world. With a Golden Ladle from Potawatomi’s Chili Bowl, and a first place win from WMSE’s Rockabilly Chili contest, he made Kettle Range synonymous with great chili in 2018.

 

What do you do at Kettle Range?

I guess my title would be sous chef. I do a lot of food preparation for our heat-and-eat meals. Cutting, slicing, dicing, chopping, packing. I also assist in menu creation, so we can keep adding new items to our overall menu. Oh, and I man the cauldron. The cauldron is what I call our large industrial kettle. It’s where we make things like chicken and beef broth. It’s essentially where the magic begins.

 

What inspires your award-winning chili concoctions?

I get a lot of inspiration from the incredible products we have access to. Right from the start, we’re sourcing quality meat from local farms. We have a talented butcher staff here that can create amazing products from those meats, like sausages. Those flavors inspire innovative ideas for meals, chilis and side dishes. The Ropa Chili (Rockabilly Chili contest winner) stemmed from one of our heat-and-eat meals, Ropa Vieja. The distinct flavors were incorporated into what turned out to be a delicious and unique chili.

 

What do you enjoy most about your job?

The freedom to create new things. We love getting feedback about our meal program. It’s a great feeling to put out a new meal and get a positive response from our customers. Thanks for all you do, Chris!

 

Join Chris this weekend as he defends Kettle Range’s Golden Ladle title at the 13th Annual Milwaukee Chili Bowl. Purchase your tickets at the shop and save $5 on admission!

Recipe: Smoked Beef Sausage and Potato Soup

Ingredients

3 tablespoons butter

1 cup chopped onion

1/2 cup chopped celery

1 lb. Kettle Club Smoked Beef Sausage

1/4 cup all-purpose flour

1/2 cup chopped green onions

2 cups chopped Kale

1 tablespoon chopped fresh parsley

1 teaspoon dried leaf basil

1 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1 teaspoon Smoked Paprika

3 cups chicken broth

2 pounds baking potatoes, peeled and diced

1 1/2 cups heavy cream

 

Directions

  1. In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and diced sausage; sauté until the vegetables are tender and sausage is lightly browned.
  2. Stir the flour into the vegetable mixture until smooth and well-blended; stir in green onions, parsley, basil, salt, and pepper. Add chopped Kale. Continue cooking, stirring, for 1 minute. Blend in the chicken broth.
  3. Add the diced potatoes, cover, and simmer for 25 minutes, or until potatoes are tender.
  4. Stir in the heavy cream and continue cooking until heated through.

Sausage of the Month: Traditional Polish

Our butcher staff has created up a special holiday sausage for Kettle Club members this month, Traditional Polish. Our head of production and Master Butcher Joe Parajecki shares his fondest memories of this classic holiday treat.

I come from a Polish family deep rooted in tradition—especially when it comes to holiday meals. Fresh Polish sausage, sometimes with sauerkraut, sometimes with fresh grated Horseradish, has always been a staple at our holiday table. I remember fondly my grandmother making sausages on the days that would lead up to Christmas, the smell of garlic and marjoram filling the house. The smell would linger on and we would waiting in full anticipation during on Wigila Dinner Christmas Eve (a tradition including foods that come from the four corners of the earth: forest, sea, field, and orchard) but we would have to wait until after Midnight Mass to enjoy it.  Each year I continue this tradition with my family using the time-honored recipe passed down from my grandmother, and I share it this month with you. We’ve prepared fresh polish sausage using my grandma’s recipe for our Kettle Club members this month. I hope you enjoy it as much as I have over the years.

Thanks, Joe!

Recipe: Slow Roasted Holiday Brisket

INGREDIENTS

2 pound Kettle Club Brisket

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

2 carrots, peeled and sliced into 3/4-inch lengths

1 large onion, cut into quarters

2 ribs celery, cut into 3-inch lengths

3 cloves garlic, smashed

1 tablespoons honey

1 tablespoons brown mustard

1/4 cup red wine vinegar

4 ounces peeled, finely grated horseradish root

1 quarts beef bone broth

1 bay leave

3 sprigs thyme

 

DIRECTIONS

  1. Preheat the oven to 250 degrees. Grab an ovenproof braising pan or pot with a tight-fitting lid.
  2. Season the brisket liberally with salt and pepper. Heat 2 tablespoons oil in pan. Add the brisket and brown it on all sides. Remove from pan and set aside.
  3. Add 1 or 2 tablespoons of oil to the pan or pot if needed, then add the carrots, onions, celery and garlic. Season with salt and pepper to taste; cook for 2 minutes, stirring to coat evenly.
  4. Combine the honey, mustard, vinegar and horseradish in a medium bowl and stir until smooth. Add it to vegetable mixture. Cook for about 3 minutes stirring often dislodge any browned bits from the bottom of the pan or pot.
  5. Return the brisket to the braising pan or pot (still over medium-high heat). Add enough broth to cover the brisket, then add the bay leaves, thyme and parsley. Once the liquid starts to bubble at the edges, cover and transfer to the oven.
  6. Slow-roast until the internal temperature reaches 165-170 degrees F (about 2 1/2 hours)
  7. Let rest for 10-15 minutes and slice against the grain when serving.

Tip: The pan drippings make an excellent gravy for serving your slow-roasted brisket!

Featured Cut: Grass-fed Beef Brisket

The Thanksgiving table is a glorious show with the turkey holding the spotlight. But that doesn’t mean it can’t get a little help from a supporting cast. Get a standing (or reclining) ovation from friends and family this year by adding a tender, slow-roasted brisket to the table.

Our butchers are handcrafting some amazing beef briskets for Kettle Club shares that include beef roasts this month. Before we get into recipes, let’s learn a little more about this diverse beef cut.

What is a brisket?

If we had to say steers had a glamour muscle, the brisket would be it! The brisket comes from the lower chest, or pectoral muscles of the steer and bears about 60% of the animal’s weight as it moves across pasture. Steers use their pectoral muscles at every step. Leaning down to get a bite of nutritious grass, laying down to get some rest, even reaching back with their heads to keep off summer flies. The pecs are always getting toned, which results in a flavorful cut of meat.

Remember back in August when we talked about what makes beef cuts flavorful? Of course you do, but let’s recap. Weight bearing muscles are constantly being toned which means there is more connective tissue and blood flow to the area. This results in the presence of Umami, or protein flavor. What’s important to remember about these delicious cuts is that they need more cook time to break down strong muscle fibers. Let’s talk about some tips for cooking and serving brisket.

 

Relax those muscles with a soak or spicy massage

Wet brine, dry brine, the winner is still up for debate among BBQ enthusiasts. What we do know for certain is that salt applied in any manner prior to cooking helps tenderize flavorful cuts like brisket. Salt is comprised of sodium and chloride ions that denature or unwind the proteins of highly worked muscles. These altered proteins can then retain more water, keeping the meat moist during the cooking process.  If you’re using a dry rub, make sure you’re coating every inch and getting that salt in all the nooks and crannies. For wet brines, ensure you allow at least 12 hours of relaxing soak time.

 

Slow and steady wins the race

Whether you’re oven roasting, smoking or using the crock pot, cuts like briskets need proper time and temperature to reach their full potential. You’ve heard us say it before and we’ll say it again, LOW AND SLOW! This allows connective tissue to break down slowly and results in a buttery, tender roast. A good rule of thumb is about 45-50 minutes per lb. when cooking at 250 degrees. Don’t forget to check it with your trusty meat thermometer regularly! An internal temperature of 165-170 degrees F is recommended for a slow roasted brisket.

 

If you want the best, let it rest!

Rest your cooked brisket for at least 10-15 minutes before slicing carefully against the grain. This allows for the juices from the fat to sink in and provides a tender finishing texture.

Recipe: Heritage Pork Stuffing

Ingredients:

  • 1 stick unsalted butter, plus more for the baking dish
  • 2 pounds white sandwich bread, cut into 1-inch cubes (20 cups)
  • 4 inner celery ribs, finely diced (1 1/2 cups)
  • 2 large carrots, finely diced (1 cup)
  • 1 sweet onion, finely diced (2 1/2 cups)
  • 1-pound Kettle Club bulk breakfast sausage
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped thyme
  • 3 cups Turkey or Chicken Stock
  • Salt and freshly ground pepper
  1. Preheat the oven to 350° and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.

 

  1. Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.

 

  1. Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.

 

  1. Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

 

New Segment: Ask the Butcher

Got a question about one of our farms? Need a recipe for that cut you’re just not sure how to prepare? How about a grilling tip from one of our skilled butchers? We’re here for you! We love chatting with our Kettle Club family about everything from heritage breeds to marinades. The butcher is in, and we’re excited to feature your inquires in a new segment of our newsletter entitled Ask the Butcher. Email your questions to support@kettlerangemeats.com.  If we choose your question, we’ll send you a special surprise in your next share!

We’ll kick things off this month with a question we frequently get in our store.

Where does your meat come from?

At Kettle Range, we work to source the most sustainably raised, antibiotic and hormone free the Midwest has to offer. Some of these farms are ours, and some are owned by independent family farms located in Wisconsin (remember the Schlimgens from last month’s newsletter?)

We want all our Kettle Club members to feel like part of our farm family. Which is why we’ll continue to feature our producers in future newsletters.

Fire away Kettle Club members. You’re answers await!

Recipe: Slow-Roasted Honey Glazed Pork

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds boneless pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey

PREPARATION

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

September Featured Cut: Top Round London Broil

For those of you who receive regular steaks in your Kettle Club share, we’ve prepared a mouthwatering spin on a timeless dish, London Broil.

Origins

Despite its name, the dish isn’t English at all. In fact, it originated right here in North America and is said to have popularized in Philadelphia around 1931. The name actually refers to the method of preparation and not the cut of meat itself.

The original method of preparing London Broil used flank steak, pan seared medium rare and cut across the grain to be served. Today’s London Broil is typically marinated and prepared from a variety of cuts including top round, sirloin tip and chuck steak.

Cooking Tips

Your Kettle Club London Broil comes from top round and arrives pre-marinated in Joe’s famous Black Diamond marinade that includes soy sauce, Worcestershire sauce, balsamic vinegar and a variety of other seasonings.

To enjoy the traditional dish, preheat the grill or broiler and place the meat on a rack 5 inches from the heat source. Cook for 8-10 minutes on each side to achieve a perfect medium rare temperature. Remove the meat from the heat and place on a cutting board to rest for 2 minutes. Slice the meat thinly remembering to cut against the grain to loosen any tight tendons that might cause the meat to be a bit chewy. Enjoy!