Recipes

Recipes
(Newer Feature, more coming soon)

Italian Sausage with Peppers & Portabellos

Done in just 30 minutes and uses just 1 skillet. The “sear in skillet then finish in oven” method ensures sausages don’t end up dried out and overcooked (at least as long as you use a thermometer to actually check temps). Makes for excellent sandwiches or can also be turned into a rich satisfying pasta dish.

 

Smoked “Brisket-cut” American Wagyu Bottom Round

This is for a specific cut we offer at our shop from local beyond-Prime local American Wagyu Bottom Rounds trimmed into 5 lb. roasts that can be treated like small briskets. Please note that trying this recipe using Bottom Round from standard beef will NOT turn out the same since it will be lacking the rich marbling and lower melting points of American Wagyu fat.

 

Butternut Squash & Peanut Soup with Mexican Chorizo

Satisfying and rich soup that is ready in only about 20 minutes. Can be made with almost any pumpkin or winter squash or even sweet potatoes & yams. Also works with Italian or other sausages instead of Chorizo.

 

Sunny Side Chorizo Skillet

Nothing new about chorizo and eggs, but this makes it all in one skillet and keeps the yolks nice and runny and saucy. Since dish starts on the stove but finishes under broiler, make sure do use and oven-safe skillet. Can be served on a plate with toast or as tacos with warm tortillas.

 

Devil Got Your Goat Burger

A spicy, sweet & tangy double-beef burger (no goat…except the cheese). Uses our Devil’s Own Spicy Charcuterie Spread and our Bacon Onion Jam along with local fresh goat cheese.

 

Pan-Seared Pork Shop with Applesauce Pan Sauce

With great pork, there is no need to be too fancy. However, a few tips and twists keep this classic a juicy steak rather than shoe leather. Works great with other fruit sauces as well.