Featured Cuts: Flank and Skirt Steak

Flank and skirt steak are back for the holidays! We received some amazing feedback this summer after featuring these cuts in Kettle Club shares that included regular steaks. Since you’ve all become flank and skirt experts, we’re taking your skills a step further this month.

Holiday feasts are all about presentation. Imagine how impressed your guests will be when cutting into a tender roll of skirt or flank to reveal an exquisitely tasty stuffed center. What they will know is that it’s delicious. What they won’t know is how easy it was. Be the shining star of your holiday gathering with this easy steak pinwheel recipe.

Ingredients

1  lb. flank or skirt steak, pounded
1 clove garlic, cut in half plus 1 teaspoon minced garlic
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 (1 pound) bag spinach, sautéed
1 large egg, beaten
1 tablespoon finely chopped fresh rosemary
1/2 small red bell pepper, seeds and membranes removed, cut into small dice (1/4 cup)
1/2 cup panko bread crumbs
1 1/2 cups packed freshly grated Italian cheese  (Asiago, Parmesan, Pecorino, or Mozzarella)
Kitchen twine as needed
2 tablespoons olive oil

Directions

  1. Place the steak between two pieces of plastic wrap. Using a meat tenderizer, pound outthe steakto 1/4″ thickness. Remove the plastic wrap and place the steak on a cutting board
    2. Make a marinade by whisking together oil and vinegar. In a zip-lock bag or container large enough to accommodate steak, let meat marinate in vinaigrette at least two hours and up to six, refrigerated, turning once.
    3. Preheat oven to 400 degrees.
    4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the spinach by the handful and toss with tongs until it wilts (3 to 5 minutes). Mix spinach with minced garlic, egg, rosemary, bell pepper, bread crumbs, 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
    5. On a flat surface, lay out steak and spread out so the grain is running in front of you, left to right. Evenly press spinach mixture into entire flank steak. Sprinkle and press cheese mixture into spinach mixture, then tightly roll up, jelly-roll style, into a log.
    6. Cut a long piece of twine. First, wrap around the length of beef then wrap around the roll, securing it every couple of inches. Knot the twine and cut off dangling ends.
    7. In a large, heavy-bottomed skillet, heat oil over high heat. Sear flank steak on all sides, about 5 minutes total cooking time. Place flank steak on foil or parchment-lined cooking sheet and roast on center rack of oven 25-30 minutes, or until cooking thermometer registers 135 degrees, for rare and medium rare pieces.
    8. Remove to a cutting board with a well, and tent with foil. Let rest 15 minutes. Remove foil and, with a sharp knife, cut into 3/4-inch pieces. Remove twine and serve.

Recipe: Pie Crust with Lard

YIELD: Makes 2 pie crusts with lattice topping

INGREDIENTS

5 cups unbleached all purpose flour

3 teaspoons sugar

2 teaspoon salt

1 cup chilled unsalted butter, cut into 1/2-inch cubes

1 cup chilled pork lard, cut into 1/2-inch cubes

10 tablespoons (or more) ice water

PREPARATION

Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Sausage of the Month: Seasoned Sausage for Holiday Stuffing

We’re helping our Kettle Club members check a few items off their  grocery lists this Thanksgiving! This month’s sausage is perfect for that holiday stuffing recipe just like mom use to make! Here’s a holiday favorite from us.

Ingredients

  • 1 stick unsalted butter, plus more for the baking dish
  • 2 pounds good-quality 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 bulk pork sausage
  • 2 tablespoons chopped sage
  • 2 tablespoons chopped thyme
  • 3 cups Turkey Stock
  • Salt and freshly ground pepper

Directions

  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.
  2. 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.
  3. 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.
  4. 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.

Featured Cut: Spatchcocked Chicken

Nothing makes the weekend dinner table quite as welcoming as a whole, roasted chicken. But that Sunday bird requires quite a bit of preparation and cook time. Well Kettle Club members, we’ve prepared a special treat that’s going to make that chicken an easy Monday meal! We’ve spatchcocked it!

What it is Spatchcocking?

Spatchcocking is a preparation method in which the backbone of the bird is removed. This allows the bird to lay flatter when cooking. What does that mean for you? Well for starters, it cuts down the cooking time by almost half! Approximately 35-40 minutes compared to a the traditional whole bird that takes at least an hour.

How does it taste?

Ever wished you could get a more even crisp on the whole bird? Well spatchcocking does just that. Flattening allows for the entire bird to be exposed to the heat source, creating an evenly crisped skin.  It also allows the bird to cook more consistently. Breast meat can often dry out before the dark meat is finished cooking. A spatchcocked chicken will cook more evenly, leaving all your favorite pieces tender and juicy.

How about carving that bird? That’s a breeze too. Because the bird is lying flat, it’s much easier to determine where to cut without hitting any bone or cartilage. Now that you know all about the preparation, let’s move on to the best part, dinner. To roast a spatchcocked chicken, preheat the oven to 450 degrees.  Line a baking dish with foil and insert a rack. Place chicken on top of the rack and rub with oil. Sprinkle generously with salt and pepper or, your favorite chicken seasoning.  Bake skin side up for 35-40 minutes or until an instant-read thermometer registers at 165 degrees at the thickest part of the breast. Allow the chicken to rest for 10 minutes before serving to seal in the juices. If you want to fire up the grill, check out this great recipe, Chicken Under a Brick.

Recipe: Chicken under a Brick

Ingredients

For the Brine

  • 2 quarts cold water
  • 1/2 cup Kosher salt
  • 1/4 cup sugar
  • 1 whole chicken, spatchcocked
  • 6 medium cloves garlic, minced
  • 1/2 teaspoon Kosher salt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons finely chopped fresh rosemary
  • 1 brick, wrapped in heavy duty aluminum foil

 

 

Directions

  1. To make the brine, whisk water, salt, and sugar together in a large bowl until salt and sugar are completely dissolved. Place chicken in brine, breast side down, and set in refrigerator for 1 hour.

 

  1. While chicken is brining, place garlic and salt in a mortar and pestle and work into a smooth paste. Transfer to a small bowl and whisk in lemon juice, olive oil, and rosemary. Set aside.

 

  1. Remove chicken from brine, pat dry with paper towels. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, place brick directly over fire, cover gill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken over hot side of grill, skin side down. Place brick on top of chicken and cook until skin browns and crisps, 10 to 15 minutes.

 

  1. Remove brick, flip chicken over, and move to cool side of grill. Brush chicken with garlic and rosemary mixture. Cover grill and let cook until an instant read thermometer registers 165 degrees when inserted into the thickest part of the breast, about 20 to 30 minutes. Transfer chicken to cutting board and let rest for 10 minutes. Carve and serve.

Sausage of the Month: Apple Cider Bratwurst

Nothing pairs with pork like apples. And our butcher staff has prepared another seasonal delicacy for our Kettle Club members this month, Apple Cider Bratwursts. Made with fresh apple cider from Jacobson Orchards in Waterford, these delicious fall bratwursts are perfect for that last cookout or even this hearty breakfast casserole. Don’t skip out on these sweet and savory brats folks!

Apple Cider Bratwurst Breakfast Casserole

Ingredients

  • 8 large eggs
  • 1 cup non-fat or low-fat milk
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped sage
  • 1 ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • ¼ teaspoon ground nutmeg
  • 1 pound sourdough sandwich bread crusts removed and cubed
  • 2 apples peeled, cored and finely diced
  • 1 lb. Apple Cider Bratwurst cut into half rounds
  • 8 ounces sharp cheddar cheese shredded and divided

Instructions

  1. Beat eggs, milk, mustard, sage, salt, pepper and nutmeg in a large bowl. Coat a large 9 by 13 baking dish with cooking spray.
  2. Layer half the cubed bread into the casserole dish. Top with half the apple, half the sausage and half the cheese. Top with the remaining bread, apple and sausage. Reserve the remaining cheese in the refrigerator for step 4.
  3. Pour the egg mixture over the casserole trying to moisten evenly. Cover with aluminum foil and refrigerate 8 to 12 hours.
  4. Preheat oven to 350 degrees Bake casserole, covered, until it is steaming hot and the center is starting to puff, 50 minutes to 1 hour. Remove foil, top with the reserved cheese and continue baking until the cheese is melted and the top is golden 10 to 15 minutes. Let cool 10 to 15 minutes before serving.

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!

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!

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!

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!