Kettle Club Sausage of the Month: Italian Beef

Joe the butcher has created a unique twist on a Chicago delicacy for our Kettle Club members this month. June’s Italian beef sausage has been prepared with mozzarella, fresh basil, oregano, and hot giardiniera. It makes a great sandwich right off the grill, or incorporate the flavor kick to your favorite pasta or pizza recipe.

What is Giardiniera?

Before you begin enjoying June’s distinctively delicious sausage, let’s talk a little about giardiniera. First off, let’s all say it together, “JAR-DIN-AIR-AH.” There, that’s better. Originating in Italy, the word giardiniera translates loosely to “female gardener” or “one who pickles vegetables.” And why not with all its fresh ingredients? Recipes differ, but most variations of the condiment include hot or mild peppers, celery, carrots, cauliflower and olives. Italians used the method of pickling to preserve vegetables for the winter. It is thought that giardiniera was introduced to the United States in Chicago during the late 19th century following a wave of Italian immigration. The fiery condiment quickly became synonymous with Chicago’s famous Italian beef sandwiches and made its way into the hearts and refrigerators of area residents. For years, Chicago chefs and foodies have been perfecting their recipes and pickling techniques to bring giardiniera lovers a more heated version of the Italian original.

So, let’s tip our hats to our neighbors to the south and enjoy some great sausages this month!

Recipe: Perfect Pulled Pork

Let’s all enjoy the heritage pork breeds featured at Kettle Range this month and cook up a summer favorite, pulled pork! Check out this recipe that includes our own Chef Jeff’s famous BBQ rub.

Perfect Pulled Pork

Ingredients:

1 pork shoulder

Chef Jeff’s BBQ Rub, or any other that you are fond of

Brine Solution

  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 quarts cold water
  • 2 bay leaves
  • 3 tablespoons dry rub mix

Directions:

FOR THE BRINE SOLUTION

  1. Add salt to cold water, and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves, and stir well to combine.

PORK SHOULDER PREPARATION

  1. Rinse the pork shoulder, and place in a large container. Pour in the brine solution until the shoulder is completely covered. Cover the container, and place in the refrigerator for at least 8 hours.
  2. Remove pork shoulder from brine solution, and pat dry with paper towels. Place the pork shoulder in a baking pan that is at least 3 inches deep and that is bigger than the shoulder by at least an inch in length and width. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225° F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200°.
  3. When the shoulder has reached 200°, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Meet your New Kettle Club Coordinator

Please welcome your new Kettle Club Coordinator, Nikki Barr. A Missouri native, Nikki grew up on a diversified farm where she took a special interest in raising and showing heritage swine breeds. By age ten, she had raised her first grand-prize-winning Hampshire!  She continued to foster her passion for agriculture by attending the University of Missouri where she earned a degree in animal science. Nikki joins us after holding several positions related to pork production, including reproductive specialist and producer communications coordinator in the veterinary medical field.

Please reach out to Nikki at any time with questions or inquiries regarding your Kettle Club subscriptions. You can also chat with Nikki at the Kenosha Harbor Market where she’ll be tending to the Kettle Range booth every Saturday morning.

Classic Corned Beef and Cabbage Recipe

Adapted from Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005) and Epicurious.

Ingredients:

  • 4 lb corned brisket of beef
  • 3 large carrots, cut into large chunks
  • 6 to 8 small onions
  • 1 teaspoon dry English mustard
  • large sprig fresh thyme and some parsley stalks, tied together
  • 1 cabbage
  • salt and freshly ground pepper

Instructions:

Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.

Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of small boiled red or yellow potatoes and good mustard.

A Few Notes:

To keep your carrots, onions, and cabbage from turning to mush, be sure to use large pieces. Use carrots that are two inches in diameter and cuts them into chunks three or four inches long. Cut large onions into quarters or use whole small onions, and quarter a whole cabbage and add it after the meat and other veggies have stewed for a while. If you’d like, you can also add white turnips, rutabaga, or celeriac. To stop the meat from getting tough, keep it covered with water at all times (add more hot water if it cooks down), and once the liquid comes to a boil, reduce the heat, cover the pot, and let it simmer. “Don’t have it at a mad rolling boil all the time,” says Allen. “Once it comes to the boil, it can just simmer along gently then. That will keep it nice and tender and won’t toughen the meat.”

Allen offers this excellent tip for telling when the meat is cooked: “Before it’s cooked, if you put a skewer or carving fork in the meat, you will be able to lift the piece of meat up on the carving fork, but when it’s cooked, the skewer will come straight out of it without lifting it up.”

5 Roast recipes we are craving this month.

Tired of traditional pot roasts? Looking to keep your creative juices flowing in the kitchen? Check out these five recipes we are craving this month.

Slow-braised pork shoulder with cider & parsnips

Image via Good Food
This simple recipe blends a variety of flavors of winter ready staples. Blending the savory juices of the braised pork along with the sweet cider and parsnips, this recipe is bound to impress the entire family. For full recipe click HERE.

Texas Clod (Barbecued Beef Shoulder)

Image Via Barbecue Bible
The Beef Shoulder Clod is the upper portion of the chuck primal and it sits atop the brisket. This roast is leaner than a brisket and requires the same low and slow cooking method to break down the fats and collagen. Typically you need to allow one hour of cooking time for every pound of beef clod, smoking temperatures at or below 250. Let the inner grill master loose for this delicious Texas Clod. For full instructions and recipe Click HERE

Slow Cooker Mexican Brisket

Image Via House of Yumm
Kick Taco Tuesday up a notch with House Of Yumm’s Mexican Brisket. This blend of pablano chile, garlic, onion and spices will inspire a variety of meals. Use this recipe to have a build your own nacho night or a round of flavorful street tacos. Discover the full recipe HERE and getting planning your next Taco night now!

Southwest Cowboy Chili

Image via Nom Nom Paleo

Change up your chili with this Paleo inspired recipe. Swap out your typical ground beef and enjoy this chili featuring tender chuck roast. This recipe from Nom-Nom Paleo is sure to fill you and keep you steady on your New Year resolution. Click HERE for the full recipe and instuctions.

Tasty Cuban Pork Roast

Image Via The Noshtastic Blog

Spice things up with a little Cuban flare! A unique blend of citrus and herbs will have you dreaming of summer, while keeping you warm and full. Hop over the Noshtastic’s blog and get this recipe HERE.

I hope these recipes help inspire you. May they keep your warm and toasty all month long!

grass fed steaks gift boxes

Give the Gift of Local Grass Fed Meat

Did you know that Kettle Range offers grass fed gift boxes? It’s an excellent gift idea for your favorite foodie or local grass fed beef and pork fanatic, and we’ll ship it right to their door.

Curated Gift Boxes

Whether you are shopping for a barbecue master or a local food fan, we have a perfect gift box.  Each grass fed gift collection includes a hand-picked selection of our premium, locally raised and locally processed grass fed beef or pork.

A few of our most popular options include:

VIEW THE COMPLETE GIFT BOX CATALOG

Ship Anywhere

Our grass fed steaks and other goodies are flash frozen for freshness and lovingly packed in an attractive insulated shipping cooler. They can be shipped anywhere in the lower 48 states. Online prices already include the costs of handling and dry ice. Shipping charges apply.

Holiday orders must be received by December 18th in order to arrive by December 24th.

Pick Up At Our Milwaukee Butcher Shop and Save

Shipping boxes of grass fed beef around the country is complicated and expensive. If you live in Milwaukee and want to save some money, you can pick up your gift box at our Milwaukee butcher shop (5501 West State Street). We’ll give you a 10% discount and you won’t be charge shipping.

Happy Shopping!

 

 

 

Heritage Holiday Ham

Heritage Holiday Hams Are Here

A delicious Heritage Holiday Ham is a classic way to celebrate the holidays.

Kettle Range is preparing a limited number of 8-10lb Holiday Bone-In Half Hams made from delicious heritage Duroc pork. Each Heritage Holiday Ham is traditionally cured using a time-honored recipe and then hickory smoked with just the right amount of sweet and savory maple flavor.

This beautiful Heritage Ham will make a beautiful centerpiece for your holiday feast. Each half-ham is fully-cooked and and ready to serve 10-15 hungry guests. No cooking is required. All you need to do is warm it up.

About Our Heritage Holiday Hams

Our heritage Duroc hogs are raised using traditional methods and are never given sub-therapeutic antibiotics. Kettle Range hams are Ractopamine free, just like all of heritage pork.

A Perfect Local Gift For Your Favorite Foodie

Kettle Range Meat Co. is Milwaukee’s premier farm-to-table butcher shop.

Holiday hams can be picked up at our Milwaukee butcher shop (5501 West State Street) any time during the week of December 19th. They can be shipped fresh anywhere in the continental United States (additional charges apply) up to our December 18th shipping cut off date.

Limited Supply – Reserve Yours Today

Each holiday season, we cure and smoke a limited number of heritage half hams and we expect to run out well before the holidays. If you would like to get ahold of one of these delicious and unique, locally produced hams, place your order soon!

Click here to RESERVE YOUR HOLIDAY HAM.

Picture of a turkey in brine solution

How To Brine Your Thanksgiving Turkey

Thanksgiving is on the way and we’re fielding lots of phone calls about how to properly prepare a turkey brine for the amazing Heritage turkeys that our friend Lynn raised for us this year.

Different people have different philosophies about the necessity and benefit of turkey brine, but plenty of adherents believe that brining not only seasons the meat, but that it also keeps it moist and tender during cooking.

If you’d like to give it a try this year, Joe has graciously offered up his recipe and instructions for the perfect Thanksgiving turkey brine.

Joe’s Turkey Brine

This is a simple method to make a moist, flavorful turkey that you will be proud of. You need to do this the day before you want to roast your turkey, so plan ahead. If your outside temperature is below 40 degrees you can store the turkey in a shady spot or in the garage while it brines, otherwise you will need to clear out a spot in a refrigerator… Not an easy task the day before Thanksgiving.

Brine Ingredients

  • 1 cleaned and sanitized 5 gallon bucket with lid (I buy one from Home Depot for this and sanitize it)
  • 10-16lb turkey (if frozen, thaw it first!)
  • 2 cups sugar
  • 2 cups Kosher salt
  • 4 cups boiling water
  • 3 gallons cold water
  • 1 tablespoon black pepper
  • 1 tablespoon rosemary
  • 1 tablespoon rubbed sage
  • 1 tablespoon garlic powder

Brining Instructions

To make your brine solution, bring the water to a boil in a large soup pot. Add the salt and sugar and stir to dissolve. Add the seasoning and the cold water. Let the brine mixture sit for about 30 minutes before you add your turkey.

Place the turkey in the cleaned and sanitized 5 gallon bucket and pour the brine mixture over it until the water covers it completely. There may be more brine then you need. If so, discard the leftover. Cover the bucket and put it either in the refrigerator or in place where the temperature is below 40 degrees. Leave the turkey to sit in the brine 18-24 hours

Brined Turkey Cooking Instructions

Preheat the oven to 350 degrees.

Take the turkey out of the brine and put it on roasting rack in a roasting pan. Allow to dry for 15 minutes, then rub a little oil or butter on the skin. DO NOT SALT THE TURKEY. Put 2 cups of water or broth in the bottom of the roasting pan and tent the turkey with foil.

Roast for 2 ½-3 hours or about 13 minutes per pound

Remove foil tent when you have about 1 hour of roasting time left.

Remove the turkey from oven and place on cutting board where it should rest for 20 minutes before you carving.

Happy Thanksgiving!

Grass Fed Filet Mignon

Grass Fed Filet Mignon: 3 Delicious Sauces

There is something so elegant about grass fed Filet Mignon medallions drizzled in a savory pan sauce reduction.  And it’s so easy! In just 30 minutes, you can prepare a dazzling grass-fed beef entrée.

But first, let’s review the basics: Filet Mignon is simply a cut portion of the beef tenderloin. The tenderloin comes from the middle of the cow and, as it’s name suggests, is the tenderest part of the animal. Tenderloins are also one of the least used muscles of the animal which lends to its attractive texture. Finishing your filets with a sauce reduction creates a delicious, sophisticated entrée.

Here are three sauce reduction recipes suggested by Jessica to top off your Kettle Range filets: Cabernet Sauce, Peppercorn Sauce, and Balsamic Sauce.

Grass Fed Filet Mignon with Cabernet Sauce

Ingredients

  • 4 tablespoons (1/2 stick) chilled butter
  • 4 filet mignon steaks
  • 1/3 cup chopped shallots
  • 2/3 cup Cabernet Sauvignon
  • 1 generous tablespoon drained capers
  • 1 tablespoon Dijon mustard
  • 1/3 cup chopped fresh parsley

Preparation

  1. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 4 plates. Tent with foil.
  2. Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots; sauté 1 minute. Add wine, capers, and mustard; simmer until slightly thickened, about 2 minutes. Stir in parsley. Reduce heat to medium-low. Whisk in remaining 2 tablespoons butter. Season sauce with salt and pepper. Spoon over steaks.

Grass Fed Filet Mignon with Peppercorn Sauce

Ingredients

  • 4 filet mignon steaks
  • Vegetable oil spray
  • 1/2 teaspoon black peppercorns, coarsely crushed
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 14 ounzes of beef bone broth (We have this in our store)
  • 1 small bay leaf
  • 1/8 teaspoon dried thyme, crumbled
  • 1/3 cup dry red wine
  • 1/4 teaspoon black peppercorns, coarsely crushed

Preparation

  1. Put the cornstarch into a cup. Add the water, stirring to dissolve.
  2. In a medium saucepan, whisk together the cornstarch mixture and the broth.
  3. Bring to a broil over high heat; cook until slightly thickened, stirring occasionally.
  4. Stir in the bay leaf and thyme.
  5. Reduce the heat to medium-high and cook for 10 to 12 minutes, or until the sauce is reduced to about 1 cup.
  6. Stir in the wine and peppercorns.
  7. Reduce the heat and simmer for 5 minutes.
  8. Remove the bay leaf.

Grass Fed Filet Mignon with Balsamic Sauce

Ingredients

  • 4 filet mignon steaks
  • 1 tbsp olive oil plus oil spray
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp thyme
  • generous pinch cinnamon
  • 1 shallot, chopped
  • 3 tbsp butter
  • 4 tbsp balsamic vinegar
  • pinch of sugar
  • ½ tsp of truffle oil (optional)

Preparation

  1. Combine the rub ingredients in a bowl. Rub over the filet mignon to lightly coat the steaks, and set aside on a plate for 10 minutes at room temperature.
  2. Preheat oven to 400.
  3. Place a sturdy skillet on the stove top. Heat the olive oil, tilting the pan so it spreads evenly and spray with the oil if needed to fully coat pan.
  4. Once the pan is good and hot, add the filet mignon to the pan. Sear on one side for about 4 minutes, then flip to cook for about 4 more minutes.
  5. Check for doneness after cooking on both sides. After the 8 minutes cooking, steak can be quite rare. Move the skillet to the oven, roast there for another 4 minutes to get them cooked to the medium/ medium rare. Keep in mind the steaks will cook a bit more when they rest.
  6. When the filets are cooked, remove from the pan, place on a platter to rest, loosely covered with foil. Return the skillet to the stove on medium high heat. Add two tbsp of butter to melt. Stir it in and scrape up the bits of meat and fat to incorporate into the sauce.
  7. Add the shallots, cook about 3 minutes until they begin to soften. Add the balsamic vinegar and sugar, cook for about 3 more minutes so that the sauce thickens a bit. Finish by stirring in the final tbsp of butter until it is melted.
  8. Pour the sauce into a bowl, stir in the truffle oil if you are using. Place one filet on the plate of each of your lucky dinner companions. You can serve it with the sauce or let them take what they want at the table.
Recipe for split pea soup with smoked ham hocks

Recipe: Slow Cooker Split Pea Soup with Smoked Hocks

When the weather turns cool, we like a hearty and nourishing slow cooker recipe that leaves us with plenty of leftovers to heat up during the week. We’ll be sending you some of our staff favorites over the coming months, and we thought we would get a start this week with Mark’s favorite Slow Cooker Split Pea Soup with Smoked Hocks recipe.

This particular recipe is an almost effortless act of alchemy, transforming dried peas and a few simple ingredients into an incredibly creamy, hearty meal that feeds 8-10 people. The ingredients are simple and easy to come by, and the preparation is easier still, requiring only a few minutes of prep time, and then patience… The secret ingredient, of course, is a delicious house smoked pork hock from Kettle Range (antibiotic free, of course!).

Ingredients for this recipe

  • 1lb split peas, rinsed and drained
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 1/2 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 sprigs of parsley
  • 1 bay leaf
  • 1 smoked pork hock, 1lb-ish (available year-round at Kettle Range)
  • 1 quart chicken broth
  • 2 cups water
  • Salt and black pepper

How to make this recipe

Layer the peas in the bottom of the slow cooker.  Add the chopped vegetables, garlic, parsley and the bay leaf–you don’t even need to mix it up.  Set the smoked pork hock gently on top.  Add the chicken broth, water, and salt and pepper.

That’s it… really!

Now, if you have the time, set your slow cooker on Low for 8-10 hours and enjoy your day. If you’re in a hurry, 5 hours on the High setting should do it.

After it is done cooking, it should be easy to separate the meat from the bone with a fork.  Be careful not to burn your fingers!  Remove the bone and serve–We like it with some warm corn bread or a crusty chuck of sheepherder’s bread.

Wanna spice it up?

Want a bit more spice in your Split Pea Soup? How about adding some of Jerry’s Smoked Andouille sausage? It’s precooked.  Just slice it into bite-size pieces and add to the slow cooker at the same time you add the hocks.  Delicious!

 

Bon appetit!