What's On The Menu from MEAT AND PRESERVE SHARES This Month s Preserve Share includes: Organic Wheat Flour from Pristine View Farm Fiesta Salsa Mild from Pristine View Farm Shenado Cereal On the Go from Pristine View Farm Organic Blueberry Jam from Pristine View Farm Organic Garlic Dill Pickles from Pristine View Farm Organic Bread and Butter Pickles from Pristine View Farm Organic Rhubarb Sauce from Pristine View Farm Cashew Crunch Popcorn from Country Hilltop Candy Chocolate Covered Mints from Country Hilltop Candy This Month s Meat Share includes: 2 packages Pastured Black Angus Ground Beef from Wylymar Farms 1 package Pastured Ground Pork from Pinnacle Pastures 1 package Grass-Fed All Natural Frankfurters from Wisconsin Meadows 1 package Pastured Black Angus Traditional Beef Brats from Wylymar Farms 1 package Pastured Nitrite/Nitrate-free Bacon or Pastured Natural Breakfast Links from Pinnacle Pastures 2 packages Pastured Black Angus Beef Snack Sticks from Wylymar Farms 4 small or 1 large Pastured Black Angus Cube Steaks from Wylymar Farms OR 2 grass-fed Skirt Steaks or Flank Steaks from Wisconsin Meadows OR 1 pastured Black Angus Arm Roast or Rump Roast from Wylymar Farms OR a combination of pastured Black Angus steaks from Wylymar Farms OR a pastured pork roast from Pinnacle Pastures 2 double packages Pastured Pork Chops from Pinnacle Pastures 1 large package Pastured Frying Chicken Drumsticks from Hillsboro Meats 1 whole Pastured Roasting Chicken from Hillsboro Meats OR 2 Pastured Half Roasting Chicken from Wylymar Farms CSA Newsletter MEAT AND PRESERVES Week of August 17, 2010 B WEEK This month Preserve Share features a few items back by popular demand garlic dill pickles, wheat flour, and Shenado on the go in 2 oz. packages perfect for carrying in your purse or lunch bag to mix with yogurt for a healthy quick lunch or snack! A special treat this month homemade chocolate covered mints and cashew crunch popcorn from Country Hilltop Candy! Both are delicious, although you may need to refrigerate the mints for a bit in case they soften in the heat. This month s Meat Share features a few favorites ground beef, hot dogs, and brats, and roasting chicken, as well as some new cuts cube steak or lamb steaks, and you may also receive skirt steaks or flank steaks. Skirt steaks, flank steaks, and lamb steaks are best either pounded or marinated to tenderize them. They are great cuts if they are cooked properly. For those of you who are unfamiliar with how to cut up a roasting/frying chicken, I ve included a link to an excellent video in case you want to cut your chicken for dishes calling for chicken parts, or for Paula Deen s Southern Fried Chicken. I ve included meat recipes for chicken, pork, lamb, and beef, as well as new ideas for some of the preserve share items. Enjoy! What s the difference between Pastured, Grass-Fed, Organic, and Conventional Meats? Pastured the animal is raised primarily on pasture throughout its life with very little confinement, and may be fed grain in the last 90 to 160 days before processing. Pastured meats tend to be leaner than either organic or conventional meats. Grass Fed the animal is raised completely on grass, and is not fattened up with grain prior to processing feeding an animal grass throughout its life helps ensure that the meat has high levels of CLA and Omega 3 for consumers. 100% grass-fed meats are the leanest of all meats. Organic the animal may be pastured on organic lands, but is also fed certified organic grain throughout its life. Certified organic grain is not grown from GMO (genetically modified organism) seed, and the growing plants are not treated with any pesticides. Organic meats are medium lean. Conventional the animal can be pastured or grass-fed, but normally the pastured lands have been treated, and the conventional grains that an animal is fed has some chemical treatment, whether the seed to grow the feed is GMO (genetically modified organism) or treated with preservatives or chemicals which would be part of the plant that grows the grain. Conventional meats normally are not lean meats, but are graded by their leanness, and certain cuts are inherently leaner than others. Simply Wisconsin only works with meat producers who treat their animals humanely, and use no antibiotics or hormones in the raising of their animals unless an animal is ill. Animals who are being treated for an illness will not make their way to the processing facility for Simply Wisconsin.
COOKING TIPS Grass Fed and Pastured Meats are much leaner than organic meats, so you will need to reduce the cooking time for most dishes unless they are specifically for grass-fed or pastured meats. Because it s leaner, it will tend to dry out more quickly when cooking, so take care. The recipes in this newsletter will be those tested for both grass-fed and pastured meats! Cube Steak Parmesean www.allrecipes.com 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 eggs 2 tablespoons water 1/3 cup crushed saltine crackers 1/3 cup grated Parmesan cheese 1/2 teaspoon dried basil 3 tablespoons vegetable oil 4 (4 ounce) beef cube steaks 1 1/4 cups canned tomato sauce 2 1/4 teaspoons white sugar 1/2 teaspoon dried oregano, divided 1/4 teaspoon garlic powder 4 slices mozzarella cheese 1/3 cup grated Parmesan cheese Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil. Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish. Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot. Grilled Skirt Steak with Moroccan Spices http://www.steaks-guide.com/product-pages/prod-skirt_steak_recipes1.php 1 onion ½ cup of olive oil or vegetable oil 5 tablespoons of lemon juice 2 tablespoons of soy sauce 2 tablespoons minced parsley 5 ½ tablespoons of ginger 1 tablespoon ground cumin 1 tablespoon chili powder 2 teaspoons of cooking sherry 1 teaspoon turmeric 1 teaspoon oregano 1 teaspoon pepper 2 garlic cloves 4 pounds of skirt steak This recipe is great for entertaining 6 guests at a dinner party. You begin by mixing together all of the ingredients except the skirt steak. Place the beef steaks in this marinate with a container that can be covered with a lid or plastic wrap. Be sure that the steaks are completely covered in the marinate, refrigerate overnight. When you are ready to cook the steaks, grill them to desired doneness. Heat the marinade, cut the steaks into think slices and pour the marinate over the skirt steaks. Your meal is ready to serve.
CSA Newsletter MEAT AND PRESERVES Week of August 17, 2010 B Page 3 Grilled Cubed Steak Rollups adapted from Recipezaar 4-5 pieces cube steaks marinade (recipe below) 2 oz cream cheese, softened 4-5 pieces bacon (raw) 1 sprig fresh parsley, minced, (stem too) Marinade 1/2 cup olive oil 1/4 cup Worcestershire sauce 6 tablespoons soy sauce 1/4 cup minced garlic 1/2 medium onion, chopped 1 tablespoon pepper 1 tablespoon crushed dried rosemary 3 tablespoons of your favorite steak seasoning 3 tablespoons A-1 steak sauce For the Marinade Put all ingredients into a blender and puree. Pour over meat in a glass dish or gallon zipper bag and place in the refrigerator 2-24 hours. Can be marinated up to three days for tough cuts of meat. This made enough marinade for 8 cube steaks, so I put four in the freezer in marinade. For the Roll Ups Marinate steaks in the refrigerator for a minimum of 2 hours, up to 24. Mine marinated for 24. Preheat your grill on high with the lid closed. Remove the steaks from the refrigerator and take them out of the marinade. Place them on paper towels to drain. Warm the softened cream cheese in the microwave for a few seconds. You want the cream cheese to be very soft, similar to a runny cake frosting. Combine the cream cheese with the minced parsley. Spread thin layer of cream cheese over one side of steak. Beginning with short end roll up the steak. Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. I didn't have enough toothpicks so I used two long skewers. I definitely recommend the toothpicks so you can turn the steaks individually. Turn the burners on your grill down to medium and grill roll ups on one side for several minutes to sear the meat. Turn and sear the other side. Turn the heat down to low and continue to grill with the lid closed and turn every five minutes until done. Mine took about 25 minutes total.
Page 4 Dianne s Crockpot Beef Fajitas http://www.southernfood.about.com Crockpot beef mixture, with flank steak, salsa, and peppers. Ingredients: 1 1/2 pounds flank steak, trimmed and cut into 6 pieces 1 jar salsa, your favorite, about 1 1/2 cups 1/2 cup chopped sweet onion half of green bell pepper, cut in strips half of red bell pepper, cut in strips Preparation: Place all in slow cooker or crockpot; stir well. Cook on low about 8 hrs or high 4-5 hours. Remove meat shred with two forks. Serve in warmed flour tortillas with any or all of the following; grated cheese, chopped tomatoes, sliced black olives, shredded lettuce, sour cream, avocado slices or guacamole served two "normal" adults and one teenaged football player. This beef fajitas recipe in the crockpot shared by Dianne. Southern Fried Chicken http://www.foodnetwork.com/recipes/paula-deen/southern-fried-chicken-recipe2/index.html Ingredients House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Southern Fried Chicken: 4 eggs 1/3 cup water 1 cup hot red pepper sauce 2 cups self-rising flour 1 teaspoon pepper House Seasoning 2 1/2-pound chicken, cut into pieces Oil, for frying, preferably peanut oil Directions To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Page 5 Want to make your own cut-up fryer chicken but don t know where to start? http://www.gourmetsleuth.com/articles/cooking-tips--techniques-642/cut-up-a-chicken.aspx http://www.cookingforengineers.com/article/97/cutting-up-chicken http://www.youtube.com/watch?v=jhuvnsqgvcq Pork Chops with Zucchini and Mozzarella Cheese http://porkchopsrecipes.net/pork-chops-with-zucchini-and-mozzarella-cheese.html Ingredients: 4 pork chops 2 ounces Mozzarella cheese, diced 4 tablespoons butter, melted 4 fresh tomatoes, peeled, seeded, diced 2 garlic cloves, peeled, minced 1 onion, minced 1 pound zucchini, sliced 2 teaspoons dried basil Salt, pepper to taste Cooking time: 25 minutes Serves: 4 Salt and pepper the chops on both sides. Melt the butter in a frying pan, then fry the chops about 3-4 minutes on each side. If the chops are thicker than 1/2 inch, you may need to cook them a bit more than 4 minutes. Peel, seed and dice the tomatoes. This is very easy if you put the tomatoes for 10-20 seconds in boiling water, then cut and remove the peel. Dice the Mozzarella cheese. Mix the tomato and cheese pieces in a bowl, then put them in the pan, on the chops. Cover the pan and cook the food for about one minute, or until you see the cheese melting. Then put the chops on a plate. Fry the minced garlic and onion for about two minutes, then add the zucchini slices, cover the pan and fry everything for 10 minutes. Add salt and pepper to taste. Serve the pork chops together with the vegetables. Top the food with dried basil.
Page 6 BBQ Lamb Steak http://www.grassfedrecipes.com/lamb-steak-recipes.html 1 or 2 lamb steaks, de-boned, cubed barbecue sauce After cutting lamb steak(s) into small chunks, place into slow cooker or crock pot. Pour moderate amount of barbecue sauce over chunks. Do not add water. Cover and cook for 8-10 hours on low setting. For high setting, cook 4-6 hours. Option: Cut the steak to pieces after cooking instead of before. The meat is fork tender and will peel away from the bone easily. Irish Lamb Stew http://www.grassfedrecipes.com/lamb-steak-recipes.html 1-2 pounds lamb steaks, cubed, browned, and drained 2 teaspoons salt 1/4 teaspoon pepper 2 cups water 1 small bay leaf 2 carrots, peeled and cut into slices 2 small onions, sliced thin 3-4 medium potatoes, quartered 1/4 cup quick-cooking tapioca (for thickening stew) 1 10 ounce package frozen peas or mixed vegetables Sprinkle salt and pepper over cubed lamb steaks. Add all remaining ingredients except peas. Stir. Cover and cook on low for 10-12 hours. Add peas (or mixed veggies) during last 1 to 2 hours of cooking. GOOD!
Page 7 Rosemary Pesto Crusted Lamb Steaks http://allrecipes.com//recipe/rosemary-pesto-crusted-lamb-steaks/detail.aspx Ingredients 1/3 cup chopped fresh parsley 1 1/2 tablespoons chopped fresh rosemary 1 clove garlic, chopped 2 tablespoons grated Parmesan cheese 1 tablespoon olive oil 1/3 cup dry bread crumbs salt and pepper to taste 1 egg, beaten 2 (3 ounce) lamb steaks 2 tablespoons olive oil Directions Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium. CSA Share Meatloaf family favorite recipe from Deb Hansen, Simply Wisconsin 1# lean ground beef (pastured or grass-fed) 1# ground pork (pastured or grass-fed) 2 organic large eggs 1 green pepper, cored, seeded, and chopped 1 medium yellow or sweet onion, finely chopped 1 medium chopped heirloom tomato 2 Tbsp Worcestershire sauce 1 cup natural ketsup (no added sugar) plus 1/4 cup for topping 1/2 1 cup of Italian breadcrumbs (amount depends on how wet the meat mixture is) Thoroughly mix the ground beef, ground pork, and eggs with your hands; add Worcestershire sauce, pepper, tomato, and onion. Once the mixture is thoroughly combined, add ketsup and again, mix thoroughly. Add breadcrumbs a little at a time, mixing thoroughly until everything holds together but is not too wet. Press mixture in two small or one large glass loaf pan. Top with remaining ketsup. Bake in a 350 degree oven for 45-50 minutes, until loaf begins to pull away from the sides of the pan. Cut into thick slices and serve! Note: This meatloaf is exceptional if you like meatloaf sandwiches on homemade bread the day after your family meal!
CSA Newsletter MEAT AND PRESERVES Week of August 17, 2010 B PRESERVE SHARE ITEMS Page 8 Rhubarb Cheesecake Ingredients: 2 pkgs Light cream cheese (16 oz) 1/2 cup sugar 2 large eggs 1 Tablespoon flour 1 teaspoon lemon rind (optional) 3/4 cup rhubarb sauce Procedure: To make crust: Put graham crackers in a food processor and process until finely ground. Melt butter in microwave. Combine ingredients in a 9-inch spring form pan. Press the crumbs evenly over the bottom. Bake the crust at 325 F for about 10 minutes. Cool. To make rhubarb sauce: Chop 4 stalks rhubarb and put into a medium sized saucepan. Add about 3 tablespoons water and cook over low heat until very soft. Remove rhubarb from heat and mash the rhubarb. Add about 1/4 cup granulated sugar, 3 tablespoons Triple Sec and 1 tablespoon flour; mix well. Put back on stove and stir until thickened. Cool. To make topping: Combine 3/4 cup rhubarb sauce, 1 cup light sour cream and sugar if you desire a sweeter topping. To make cheesecake: In a food processor combine cream cheese, sugar, eggs, flour, lemon rind, and rhubarb sauce; blend until smooth. Pour over crust and bake about 50 minutes ( or until cake barely moves when shaken) at 325 F. Turn oven off and leave cake in oven another 10 minutes. Cool. When cheesecake is cool top with the rhubarb/sour cream mixture and refrigerate 2 hours. Serve with whip cream. 1 c. Monterey Jack cheese 1/2 c. Cheddar cheese 1/4 c. cream or evaporated milk 1 med. fresh tomato, chopped 1 or more fresh, jalapeno or Serrano chiles, chopped 1/8 tsp. garlic powder ½ cup Fiesta Salsa Fiesta Con Queso Dip 1. Melt both cheeses together on low heat. 2. After cheese melts, add cream alternately with salsa, stirring constantly. 3. Add chopped tomato, chopped green chili and garlic powder. Stir to blend all flavors 4. Serve warm in chafing dish with Tostados. Yields 2 cups
CSA Newsletter MEAT AND PRESERVES Week of August 17, 2010 B Page 9 Blueberry Sour Cream Coffee Cake From The Stonewall Kitchen Cookbook, by Jonathan King & Jim Stott 2 cups all-purpose flour, plus additional for the pan 1 Tbsp baking powder 1/2 tsp salt 1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for the pan 1-1/2 cups granulated sugar 2 large eggs, at room temperature 1 cup sour cream 1 tsp vanilla extract 3/4 cup plus 1 Tbsp blueberry preserves 2 Tbsp gold rum, optional 1 Tbsp confectioners' sugar Instructions: Preheat the oven to 350 F (175 C). Butter and flour a 10-inch Bundt pan. Sift together the flour, baking powder, and salt in a medium bowl. Set aside. Using an electric mixer on high, beat the butter in a large mixing bowl until soft and creamy. Add the sugar and beat until fluffy. Beat in the eggs, one at a time, making sure the first egg is well incorporated before adding the second. Add the sour cream and vanilla and beat until the mixture is smooth. Turn the mixer to low, add the flour mixture, and beat just until incorporated. Transfer 1/2 cup of the batter to a small mixing bowl and set aside. Pour the remaining batter into the prepared pan and smooth the top. Make a 1-inch trough in the center of the batter all the way around the pan. Add 3/4 cup of the blueberry jam into the reserved batter and beat with the electric mixer until thoroughly combined. Spoon the blueberry batter evenly into the trough. Bake for 1 hour, or until the cake begins to pull away from the edges of the pan and a skewer inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, then invert the cake onto a wire rack. Cool the cake completely on the rack. Melt the remaining 1 tablespoon blueberry jam in a small pan over low heat. (Alternatively, melt the jam in a small bowl in the microwave on medium for 15 seconds.) Stir the rum (if using) into the melted jam. Sift the confectioners, sugar over the cake and drizzle with the melted jam. Serve immediately, or store the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 1 month. Defrost at room temperature before serving. Yield: Makes one 10-inch Bundt cake Other uses for rhubarb sauce: My grandmother always put up her own rhubarb, and our Sunday evening treat at my grandparents home was homemade pound case and vanilla ice cream with warm rhubarb sauce poured over the top! Mix rhubarb sauce with mandarin oranges, chill, and serve in custard cups for a tangy, fresh dessert!