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!