When it’s about accompaniments to lamb, you may flush a foodie snob from the culinary bush by shooting out the words “mint jelly.” But, I believe, merely in this country. That fits, of course, because America sports the highest quotient of foodie snobs among countries that eat food.
These three recipes each cook six lamb chops in a searingly hot pan atop the stove. Simple enough, but they do it in three different ways for three terrific turns on lamb. When the recipe says “Cook the chops through,” it means grill the chops, which should be at room temperature, in a very hot cast iron skillet for three minutes on the first side, then two on the flip side. Film the skillet with 1 tablespoon olive oil if it’s otherwise dry. (Internal temperature on the chops should be 140 degrees for medium-rare.)
Liar’s lamb chops: “Oh no, there’s no anchovy here.” No fishy flavor remains; just buckets of umami. They’ll be wowed and won’t know why. Sauté 3 teaspoons salt-cured capers, well rinsed, and 3 oil-preserved anchovy filets in 3 tablespoons olive oil until the filets break down, 2-3 minutes. Cook the chops through. Remove them to a board to rest and sauté 2 finely minced garlic cloves in the skillet. Top the chops with the sauce from the skillet.
Emerald Isles: Make a paste, in a mortar or food processor, of 2 peeled garlic cloves, the leaves from 2 sprigs fresh rosemary, 1 teaspoon fresh thyme leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper and 2 tablespoons olive oil. Rub the paste over the chops and let them rest to marinate, at room temperature, for 1 hour. Cook the chops through.
Greek to you: Marinate the chops overnight in a dressing of 1/4 cup olive oil, 2 teaspoons oregano (Mediterranean preferred; Mexican OK), 1/4 cup lemon juice, the zest of 1/2 lemon, 3 cloves minced garlic, 1 teaspoon kosher salt, 1 teaspoon ground black pepper and 1 tablespoon plain Greek yogurt. (Make sure the marinade gets in and around all the chops.) Cook the chops through. Remove to a board to rest 5 minutes. You may make a sauce of any leftover marinade, a knob of butter and a few tablespoons of broth, red wine, juice or water. Scrape up any brown bits in the pan, reduce the liquid a bit and serve with the chops.
If the meat's coming from the refrigerator, unwrap it and allow it to get up to room temperature, anywhere from 30-45 minutes. Salt it liberally (which means just to the point where you're beginning to feel uncomfortable about the amount); use a super salt such as Maldon or another salt where the crystals are both large and flat. Preheat the oven to 450 degrees. Coat a cast iron (preferred) or heavy-bottomed oven-safe skillet with a cooking fat that can tolerate torrid heat (avocado, safflower, soybean or ghee all do nicely). Put the skillet atop the burner and get it very hot.
Plop the steaks into the pan so that they don't touch each other and sear them for 2 minutes on each side (or 1 and 1/2 minutes a side if the steaks are less than 1 and 1/2 inch thick). Use tongs, not a fork. Then straight away, place the skillet into the oven.
Test the steaks with an instant-read thermometer after 3 minutes. The final cooking time will depend on the thickness of the steaks, their starting temperature, and the sturdiness of the skillet. It may take 5 minutes rather than merely three. You want to pull the steaks from the oven when the internal temperature registers 5 degrees below the following desired temperatures for doneness: rare, 120; medium-rare, 130; medium, 140; and - although you really oughtn't go here - 150 for medium well; and 160 for well done. (For example, if you desire a medium-rare steak on your plate, take it from the oven when the thermometer reads "125.") Immediately on removing the steaks from the oven, tong them from the skillet and place them on a cutting board to rest.
At this point, one listens to Anthony Bourdain: "It should rest on the board, meaning sit there at room temperature for 5 to 7 minutes, at which point, stay away from it. The steak continues to cook in these crucial moments and it must be left alone to ensure perfect distribution of the juices inside. All the difference in the world between a good steak and a totally messed up steak is going on in that period of time that you're just doing nothing. Don't wrap it in foil, don't cover it, don't poke it, don't prod it, don't even look at it. Just let it sit there. Leave it alone, and you will be rewarded."
~ Bill St John
- Mulling or pickling spices that you might want to add will stay in one place (rather than float around like so much confetti) if you wrap them in a square of cheesecloth tied into a "tea bag" with kitchen twine.
- Thousands of Jewish bubbas can't be wrong: the best way to cook a brisket (which is what corned beef is at base) is to "steam" it in the oven rather than boil away the flavor in a bath of water or broth. Flat baking pan, an inch of cover with the wet, 2-3 hours, until the internal temperature reaches 165F. Den you vill know from corned beef.
- And for the water or broth, up its ante by adding a cup or two of beer, or some terrific apple juice or dry white wine.
- But do use plain water to rinse the corned beef before cooking it. Gets excess salt out of the picture.
~ Bill St John
Makes 6 servings
This is a novel way to poach filets of fish. The recipe’s keys are two: a super-low simmer and an unholy amount of dry white wine. Unlike other poaching methods that use slightly more boisterous heat, the result is an excruciatingly tender filet. It’s like pudding with gills.
Because most white wine is high in acidity, it’s wise to avoid using cast iron for this preparation. Also, many other types of fish lend themselves to this poach: salmon especially; halibut, snapper, mahi-mahi; and coho.
Bring a bottle (or more, depending on how much fish you will cook) of dry white wine to a soft boil in a large flat pan or skillet; lower heat to a bare simmer and add a good pinch of salt and a few grindings of black pepper. Add 6 walleye filets, about 1/2 pound apiece, at room temperature; cook through, until the fish is opaque, never allowing the liquid to boil above a very low, bare simmer, about 15-20 minutes. Gently lift the filets with a slotted spatula and serve.
An exotic take: Before adding the wine, in the dry pan, toast until fragrant 2 teaspoons coriander seeds and a short length of cinnamon stick; remove and set aside. Sauté a tablespoon of garlic-ginger paste (available at Indian markets) in a tablespoon of oil or ghee, add back the toasted spices and proceed as above.
Put to bed: Place the finished filets on a bed of mashed potatoes, mashed sweet potatoes, mashed cauliflower or sautéed green leafy vegetables. Reduce 1/2 cup of the poaching liquid to 1/4 cup and spoon a bit of the sauce on each filet and its bed.
Note: If you’d rather not use up your white wine stores - or if you shun alcohol for personal or religious reasons - the walleye also may be poached in exactly the same manner in a medium of slowly simmering olive oil. No need to use flavorful extra virgin olive oil here; any good quality “pure” olive oil will do nicely.
~ Bill St. John
3 fresh garlic cloves, peeled and crushed
2 tablespoons light brown sugar
2 teaspoons McCormick's Montreal Brand steak seasoning
3 pork loin chops
2 tablespoons butter, divided
1⁄4 cup pompeian burgundy cooking wine or 1⁄4 cup red wine or 1⁄4 cup chianti wine
- Combine brown sugar, garlic, and Montreal steak seasoning. Divide mixture amongst the pork loin chops and press on both sides of each chop to season.
- Place 1 tbsp of the butter in a sauté pan and melt on medium heat. After butter is melted, put chops in pan and brown slowly on both sides. Remove meat from heat.
- Add remaining 1 tbsp of butter to pan and let melt. Mix with remaining garlic and brown sugar bits left from browning meat.
- Add wine. Bring to a boil and let simmer down to make a nice glaze. You can add meat back and keep spooning liquid mixture over meat or leave meat out of the pan and pour finished glaze over to serve.
1/2 medium red onion (halved lengthwise, with root end intact)
1 tsp. olive oil
Kosher salt and freshly ground black pepper
1 1-1/4 lb. flank steak
1 large Marczyk Made Ciabatta quartered and halved.
1/2 oz. finely grated Parmigiano-Reggiano
1/4 cup mayonnaise
3 Tbs. prepared horseradish
1/4 tsp. cayenne
2 cups loosely packed mixed spring greens
1. Heat a large grill pan over medium-high heat until hot, or heat a gas or charcoal grill to medium-high.
2. Cut the onion half through the root end into 6 wedges, keeping the root end intact.
3. In a medium bowl, toss the onion wedges with the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper.
4. Grill the onion for 5 minutes, then flip over and continue to grill until softened and lightly charred, 4 to 5 minutes.
5. Season the steak with 1 tsp. salt and 1/2 tsp. pepper and grill, flipping once, until cooked to your liking, about 10 minutes for medium-rare (130°F) or 12 minutes for medium (140°F). Transfer the steak and onion wedges to a cutting board, tent the steak loosely with foil, and let rest for 5 minutes.
6. Toast the bread cut-side down on the hot grill pan until lightly browned.
7. Combine the cheese, mayonnaise, horseradish, and cayenne in a small bowl and spread it on the bottom halves of the bread.
8. Trim the root ends from the onion wedges. Thinly slice the steak across the grain. Divide the onion, steak, and greens among the bread and serve.
2 Balls Marczyk-Made Pizza Doughs
1 Ball of Marczyk Mozzarella
1 Bunch of Fresh Broccoli Rabe
2 Hot or Sweet Italian Sausages
8 oz of Marczyk Marinara
- PREPARE THE RABE: Wash the stalks and cut the leafy parts into 1 to 2 inch lengths. Peel the stems and cut into 2 inch pieces. Bring a pot of salted water to a boil, and cook for about 3 minutes or until tender. Drain.
- Heat 2 tablespoons olive oil and cook two cloves of garlic peeled and minced until sizzling. Add salt, pepper, and a dash of red pepper flakes.
- Return the broccoli rabe to the pot and cook a minute or two more in the seasoned oil, and cool.
- In a skillet, heat the oil, then remove the sausage meat from the casings and cook until lightly browned, breaking the meat up with a fork as it cooks, and set aside. Preheat oven to 500 degrees F (260 C) (533.15 K) (really hot).
- Roll out one ball of dough into a 12 to 14 inch circle and place on a cornmeal-dusted pizza peel.
- Spoon some of the tomato sauce onto the pizza, spreading it to within 1 inch of the edge. Place cheese slices over the sauce, then top with some of the broccoli rabe and sausages.
- Cook for about 12 to 15 minutes or until the crust is lightly browned and the cheese is bubbly. Serve immediately.
Our own recipe from us to you.
2 Lb Butcher’s Choice ground beef
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 medium yellow onions, peeled and diced
1 tsp minced garlic
2-1/2 tsp Kosher salt
1 Tbl ground cumin
1 Tbl dried oregano
1/2 - 7oz can chipotles in adobo, chopped or pureed
1 – 6oz can tomato paste
3 Tbl Apple cider vinegar
4 - 15 oz cans kidney beans
4 – 15 oz cans diced tomatoes
1-3/4 Qts water
Over medium-high heat, brown beef in large stockpot, breaking into small pieces as it cooks. When browned, remove with a slotted spoon to a bowl and reserve. Drain off all but a few tablespoons of fat from the stockpot. Return pot to stovetop, and add onions, peppers, garlic, and salt. Saute vegetables until translucent, about five minutes. Add pureed chipotles, cumin, oregano, and tomato paste. Stir well to combine, and cook for about ten minutes. Deglaze the pot with vinegar.
Drain and rinse beans and add to stockpot with reserved beef, tomatoes, and water. Bring to a boil, then reduce to a simmer for one hour. Re-season with salt and pepper.
3/4 lb to 1 lb Opah
juice of 1-1/2 limes, and 1 lime wedge (the rest of that second lime can be served with the beer
2-3 tsp. ground cayenne pepper
4 chipotle peppers in adobo
6 oz plain yogurt
1 1/2 c. shredded red cabbage
1/4 c. diced red onion
1/3 c. whole kernel corn
1/2 c. cilantro, roughly chopped
pinch of salt
6 slices of avocado
crumbled cotija cheese
6 corn tortillas
1. Marinate the fish in the lime juice and cayenne for 20 mins.
2. Puree the chipotles with the yogurt for the sauce.
3. Toss the shredded cabbage, diced onion, corn, and cilantro with the juice of one lime wedge and a pinch of salt
4. Cook the fish over medium heat in a skillet with a little oil, then toast the tortillas.
5. Spread a little chipotle sauce on each tortilla, then add the fish, slaw, a slice of avocado and a sprinkle of cotija...and there you have it, six tacos for two good eaters.
Throw on some fresh pico de gallo, and cotija cheese and you've got yourself some tacos!
P.S. There'll be some extra chipotle sauce...it's great on a bacon cheeseburger with some red onions.
Serves 4 to 6
1-1/2 lb Top Sirloin steak
2 - 5oz packages Spring Mix
1 cup of watercress leaves, a healthy bundle from the market
1/4 Lb Point Reyes Original Blue cheese, crumbled
1 bottle Spinelli’s Gorgonzola dressing, to taste
1 pint Cherry tomatoes
1 English cucumber
2 green bell peppers, cored and sliced thin
Season steak with salt and pepper, and grill or pan-sear to your liking, about 4 minutes per side for medium-rare. Transfer to a cutting board and allow to rest while assembling the salad.
In a large bowl, combine spring mix, bell pepper, bleu cheese crumbles, and as many tomatoes and cucumber slices as you like. Season salad lightly with salt. Divide onto plates.
Slice steak thinly across the grain, and arrange on top of individual salads. Dress as desired with Spinelli’s Gorgonzola.
Choucroute Garni is French for "sauerkraut garnished." It is particularly popular in the Alsace region of France, which has often come under German rule. That would explain all the tubular meat in this particular favorite recipe of Marczyk Fine Foods. The sauerkraut is the focus of this dish with a 'garnish' of veggies and meats. No other dish shows off the love put into Marczyk Fine Foods's meats, sausages, and grocery items like this two-pot adaptation of this definitive Alsatian classic.
The best part? There are no rules to this recipe, only guidelines. As long as you use a lot of pork products and make the dish with "plenty of love," the rest is entirely up to you. "The great thing about choucroute, is that you can make it your own without worrying about it," says our chef David Bumgardner. "Don't like kielbasa? Prefer Strasbourg sausages to brats? Have red potatoes in your pantry? Only need half the recipe? No problem! Be creative." You can't mess this one up. Do what you want and what tastes good to you! Let your creativity run free!
3 pounds sauerkraut, such as MM Local or Boar’s Head Sauerkraut
6-8 Niman Ranch pork rib chops, Frenched by your friendly Marczyk butchers
6-8 Market made French sausages
½ pound Niman Ranch applewood smoked bacon
12 small potatoes
Salt and freshly ground black pepper
1 bottle Riesling
Fresh Italian flat-leaf parsley, finely chopped
*OPTIONS! There is no set recipe for choucroute. Add to or replace the basic sausages with any or all of these, as you like:
2 ham steaks, sliced into chunks
1 pound Market made Toulouse sausage
1 pound Market made bratwurst
1 pound Continental veal bratwurst
1 pound Continental kielbasa, sliced
1 pound Continental frankfurters
1 pound Fabrique Delices Boudin Noir
4-6 carrots diced
4-6 apples, such as Braeburns, cored and sliced
1 medium yellow onion, coarsely chopped
Bouquet Garni of 1 smashed head of garlic, 3 whole cloves, 6 juniper berries , 6 coriander seeds, 1 teaspoon caraway seeds, and 6 bay leaves wrapped in a cheesecloth.
1. Preheat oven to 350F.
2. Season pork chops with salt and pepper. Coarsely chop bacon. *Clean and chop fruit and vegetables, if using.
3. Over medium heat, render bacon in a Dutch oven, or in a large roaster with a lid. Just before it gets crisp, pull the bacon and reserve on paper towels.
4. Sear pork chops and fresh sausages in bacon fat until they're lightly browned. Remove chops and sausages and reserve with bacon.
5. *Optional: Add carrots, onions and apples to pan, and cook until soft, 10-15 minutes, adding a bit more bacon fat if needed.
6. Add pork chops, sauerkraut, bacon, sausages, *bouquet garni, ham, and half the bottle of wine to the Dutch oven. Season with salt and pepper, cover, and cook until meats are tender, about one hour.
7. While you're waiting, drink what's left of the Riesling.
8. About 35 minutes before serving, place potatoes in a pot of salted water over medium-high heat and cook until tender, 20-25 minutes. Drain and keep warm.
9. To serve, spoon sauerkraut onto a large platter, *discarding bouquet garni. Slice sausages, if desired, and arrange on platter with pork chops, and potatoes.
10. Garnish with fresh parsley.
The perfect home cooked meal for cold weather woes. Pretty much the best version of meat and potatoes out there.
5 Lb beef chuck roast, trimmed
Kosher salt and pepper, to taste
1 Cup flour
½ Cup butter
3 Tbl grapeseed oil
3 Cups red wine, or beef stock
6 carrots, peeled and cut into thirds
4 shallots, peeled and quartered
1 Tbl minced garlic
2 bay leaves
6 sprigs fresh thyme, leaves only, chopped
3 sprigs fresh rosemary, leaves only, chopped
2 Lb Russet potatoes, peeled and cut into wedges
1. Heat oven to 325°. Pat beef dry using paper towels; season with salt and pepper and dredge in 1/2 cup flour. Heat oil in an 8-qt. Dutch oven over medium-high heat; cook beef, turning as needed, until browned, 18-20 minutes. Add wine or stock, carrots, shallots, garlic, bay leaves, thyme, and rosemary; Bring to a boil. Cover and transfer to oven; cook until beef is tender, about 4 hours.
2. Meanwhile, make a roux by melting butter in a saucepan over medium heat. Whisk in remaining flour and cook until thickened. Set aside.
3. About 20 minutes before beef is ready, boil potatoes in salted water until tender. Drain and keep warm.
4. When beef is tender, transfer it to a cutting board and allow to rest 10 minutes before slicing. While beef is resting, strain pan juices through a sieve into a saucepan, reserving carrots. Cook over medium-high heat, whisking in roux. Bring to a boil, then simmer until thickened to your liking, 6-8 minutes. Serve pot roast with potatoes, gravy, and carrots.
¼ cup olive oil, plus extra as needed
4 (8-ounce) boneless pork chops, about 1 ½ inches thick
Kosher salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
½ cup balsamic vinegar
½ cup honey
2 cloves garlic, minced
3 scallions, pale green and white parts only, finely chopped
1 teaspoon chopped fresh rosemary leaves
½ stick (4 tablespoons) unsalted butter,
cut into ½-inch cubes, at room temp.
Kosher salt, freshly ground black pepper
PORK: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through, about 5 to 6 minutes on each side. Remove the pork from the pan, cover loosely with foil, and set aside.
GLAZE: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste. As seen on foodnetwork.com.
Arrange the pork chops on a platter and drizzle with the glaze.