Tag Archives: Recipes

Pulled BBQ Pork

pork barbecue sandwich organic 1 5 pound Boston Butt from Nature’s Garden

¼ cup olive oil

1 tbl onion powder

1 tbl garlic powder

1 tbl chili powder

2 tbl paprika

½ cup Brown sugar

½ tbl Salt

1 tbl Black Pepper

Causey’s BBQ Sauce

Preheat smoker to 235 degrees. Rinse and dry the pork. Combine all of the dry ingredients and mix well. Rub with olive oil and then coat thoroughly with the dry rub. Any unused rub can be saved in an airtight container for up to six months. Place pork on the smoker and add ¼ of your choice of smoking wood to the firebox (we used hickory). (For beginner barbecuers no more than 1-2 cups of wood is recommended to prevent over smoking.) Allow the pork to cook, adding the remaining wood every couple of hours to keep a low and steady smoke going. Plan to cook the pork for approximately 8 hours (about 90 minutes per pound). **During the last hour, you may wrap the pork in heavy duty foil and add ¼ cup of liquid then place back on smoker if desired. Cook until the pork reaches an internal temperature of 203 degrees. Cover lightly and allow the meat to rest for 30 minutes. Pull the pork and add your favorite flavor of Causey’s BBQ sauce for serving.

Creole Shrimp Over Red Mule Cheese Grits

4 cups water
1 cup Mills Farm Red Mule Grits
4 tablespoons butter
½ pound Flat Creek Lodge Natural Rind Cheddar, shredded
3 tbl olive oil
1 cup onion, diced
3 cloves garlic, minced
1 red pepper, diced<
½ cup white wine
2 tbl Southern Swiss Dairy Butter
2 tbl flour
2 cups Southern Swiss Heavy Cream
½ pound cooked andouille sausage, chopped
3 tbl olive oil
2 pounds The Shrimp Guy Large Shrimp, peeled and deveined
1 tbl blackened seasoning
½ cup fresh parsley, chopped
salt and pepper

organic shrimp n organic grits recipe

Bring water to a boil and whisk in the grits. Cook for 15 to 20 minutes, until desired consistency is reached. Turn off heat and stir in the butter and cheese. Add salt and pepper to taste and reserve. Meanwhile, heat olive oil in a saucepan over medium heat. Add the onion, garlic, pepper and saute for 5-7 minutes, until vegetables are tender. Add white wine to deglaze and reduce until almost all of the liquid is gone. Add the butter to melt, then whisk in the flour. Cook for 2 minutes, stirring constantly, then add the heavy cream and continue to stir well. Add the sausage and cook until the sauce begins to thicken, about 5 minutes. In a skillet, heat olive oil over high heat. Toss the shrimp with blackened seasoning and saute until almost fully cooked. Turn off heat and add the shrimp to the sauce. Cook for another 5-10 minutes or until shrimp are fully cooked. Turn off heat, season with salt and pepper to taste, and stir in the parsley. To serve, spoon the shrimp and sauce mixture over grits.

Chunky Monkey Pancakes

1 ¼ cup flour
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
1 tbl sugar
1 egg
1 cup Mountain Fresh Creamery Milk
1 tbl Southern Swiss Butter, melted
2 ripe bananas, one mashed and one sliced
1 tsp vanilla
½ cup Elliot Pecan Halves, roughly chopped
½ cup chocolate chips, roughly chopped
oil or butter for cooking
maple syrup

In a mixing bowl, combine the flour, baking powder, salt, sugar, and cinnamon. In a separate bowl, mix together the egg, milk, butter, mashed banana, and vanilla. Add the wet ingredients to the dry along with the pecans and chocolate, stirring gently to combine. Heat a lightly greased nonstick skillet. Drop batter ¼ cup at a time into the skillet, cooking over medium heat. Turn once and cook until both sides are golden brown and cooked through. Garnish with sliced bananas, additional pecans, chocolate chips, and maple syrup.

Sweet Potato Casserole with Pecan Oatmeal Streusel

sweet potato casserole organic

5-6 medium sweet potatoes, rinsed
¼ cup olive oil
2 JB’s Farm eggs
¼ cup Mountain Fresh Creamery whole milk
¼ cup Southern Swiss Dairy butter, melted
3 tbl Hometown honey
salt and pepper to taste
2-3 cups Pecan Oatmeal Streusel Topping (recipe below)

Preheat oven to 375 degrees. Cut sweet potatoes in half lengthwise and toss in olive oil, salt and pepper. Place the potatoes flesh side down on a parchment lined sheet pan and roast for 45 minutes or until the potatoes are tender when pressed. Lower oven temperature to 350 degrees. Allow to cool for 10 minutes and remove skins from potatoes. Place the potatoes in a mixing bowl along with the milk, butter, and honey. Mash the potatoes and mix well. Transfer mixture into an oven safe casserole dish and bake for 30 minutes. Remove from oven and top with streusel topping. Return casserole to the oven and bake for another 25-35 minutes or until the topping is nicely brown. Allow to rest for 10 minutes before serving.

Pecan Oatmeal Streusel Topping

½ cup cold Southern Swiss Dairy butter
¾ cup brown sugar
¾ cup flour
¾ cup oatmeal (any type but instant)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup pecans, coarsely chopped

Place all ingredients in a mixing bowl except the pecans and butter and mix well. Gradually cut in the butter until the mixture becomes crumbly. Add the pecans and mix through. Makes about 3 cups. Unused topping can be stored in the freezer for up to 3 months.

Bourbon Glazed Salmon With Thai Broccoli Salad Recipe

1 Whole Filet Lummi Island Salmon, cut into portions

¾ cup soy sauce

½ cup bourbon

2 tbl Uncle Matt’s Orange Juice

¼ cup pineapple juice

4 green onions, diced

¼ cup brown sugar

olive oil for cooking

 

In a mixing bowl, whisk together the soy sauce, bourbon, orange juice, and pineapple juice. Next, whisk in the brown sugar and green onions. Place the salmon into the mixture and allow to marinade for 4-24 hours before serving. To cook, heat olive oil in a non stick skillet over medium heat. Place salmon in the heated pan and cook for approximately 3-5 minutes per side, or to your desired doneness.

 

Thai Broccoli Salad

 

1 head broccoli, cut into 2 inch pieces

2 carrots, shredded

1 yellow bell pepper, chopped to small batons

3 cloves garlic, diced

2 tbl olive oil

3 tbl sweet thai chili sauce

salt water for blanching

 

Heat water to a boil with salt. Add broccoli and blanch for one minute, until the broccoli becomes a vivid green color but remains crunchy. Remove the broccoli from the hot water and put into an ice bath to cool. Strain the broccoli and dry with paper towels. Add the broccoli to a mixing bowl along with the carrots, bell pepper, and garlic, stirring to combine. Next, add the olive oil and sweet thai chili sauce and toss to coat the vegetables. Allow to marinade in the refrigerator for at least 2-4 hours before serving.

Frittata With Kale, Tomato, and Ham

2 tbl Sweetwater Growers Olive Oil

½ cup kale, chopped

½ cup onion, diced

1 tomato, sliced

½ cup Tink’s Ham, diced

8 JB’s Farm Eggs

¼ cup Southern Swiss Cream

¼ cup Flat Creek Lodge Cheddar, shredded

salt and pepper to taste
Preheat oven to 375 degrees. Crack the eggs into a mixing bowl and whisk together with the cream until smooth. Season with salt and pepper if desired and mix through. Set the egg mixture aside. Meanwhile, pour the olive oil into a non stick skillet over medium heat. Add the onion and kale and saute for 5 minutes. Add the ham and tomato and saute for another 3 minutes. Add the egg mixture and gently stir just to combine the vegetables with the egg. Lower heat and let the eggs cook until the edges set, about 5-7 minutes. Remove from heat and place skillet in the oven. Bake the frittata until the eggs are fully set through the center and the top begins to brown, about 7-10 minutes. Cut into slices and serve immediately.

Asian Green Beans With Ginger & Orange

1 lb New Sprout Organics Green Beans
3 qt water
2 tb salt

3 tbl olive oil
1 tbl diced fresh ginger
2 cloves diced garlic
1 tbl soy sauce
orange slices for garnish

Bring water and salt to a rolling boil. Place green beans in water and blanch for 2 minutes. Meanwhile, heat olive oil in a skillet over medium high heat. Add ginger and garlic and sauté for 2 minutes. Strain green beans out of water and drain. Add beans to the hot skillet and sauté for 2 more minutes. Add the soy sauce and orange slices and turn off heat. Serve immediately.

Lemon Garlic Chicken And Marinated Vegetables Over Broccoli Puree

1 package Darby Farms Chicken Breast
2 cloves garlic, smashed
Juice from 1 lemon
salt and pepper to taste
3 tbl olive oil for cooking

1 tomato, halved and sliced
1 yellow pepper, julienned
5 green onions, diced
½ cup Basic White Wine Vinaigrette (recipe follows)

2 small heads broccoli
2 cloves garlic
½ cup onion, diced
1 ½ quarts water (or enough to cover broccoli in pot)
3 tbl Southern Swiss Butter
¼ cup Southern Swiss Cream
salt and pepper to taste

Rinse chicken and pat dry. Place in bowl with garlic, lemon juice, salt, and pepper. Allow to marinade for at least one hour.

In a separate bowl, combine the tomato, pepper, green onions and white wine vinaigrette. Allow to marinade for at least one hour.

Meanwhile, add the broccoli, diced onion, and garlic to a pot. Add enough water to cover the broccoli and season with salt. Bring to a boil over medium heat and turn down to a lively simmer. Allow to cook for 20-30 minutes or until broccoli is very tender. Drain the water and reserve the vegetables. Add the broccoli, garlic, and onions to a blender or food processor along with the cream and butter. Puree the mixture until you achieve a smooth texture. Season with salt and pepper.

To cook chicken, heat a skillet over medium high heat with the olive oil. Pull chicken from the marinade and season with salt and pepper. Place in skillet, and cook for about 5 minutes per side, turning once. Cook chicken until it reaches a minimum internal temperature of 165 degrees. Allow to rest for 5 minutes before serving.

To plate, spoon some of the broccoli puree onto a plate. Top with the chicken, and garnish with the marinated vegetables.

Basic White Wine Vinaigrette

¼ cup white wine vinegar
2 tbl Hometown Honey
¾ cup Sweetwater Growers Basil Infused Olive Oil
salt and pepper to taste

In a bowl, whisk together honey and white wine vinegar. Slowly add the olive oil, stirring constantly while pouring. Season with salt and pepper Taste the mixture and adjust proportions to suit your taste. The goal is a sweet and tangy marinade.

Fried Yellow Squash With Fire Roasted Red Bell Pepper Sauce

Yellow Squash

3 Yellow Squash
2 Eggs
1 cup Mountain Fresh Milk
1 tsp Hot Sauce
½ cup Panko Breadcrumbs
½ cup Cornmeal
½ tsp Black Pepper
½ tsp Onion Powder
½ tsp Sea Salt
½ quart Oil For Frying

In a mixing bowl, whisk eggs, milk, and hot sauce. Slice squash into discs and place into wet mixture. In a separate bowl, mix the panko, cornmeal, pepper, onion powder, and salt. Working with just a few pieces at a time, place the squash discs into the dry mixture and toss in breading mix to coat. Place breaded squash on a tray and continue to bread the remainder of the squash. Meanwhile, heat oil to 350 degrees in a deep fryer or cast iron skillet. When oil is ready, add one layer of squash (be sure not to overcrowd) and fry for about 4 minutes per side, or until squash is golden brown and crunchy. Remove from oil and let drain on paper towels or drying rack before plating.

Fire Roasted Red Bell Pepper Sauce

2 Red Bell Peppers
½ cup Mayonnaise
1 tsp Lemon Juice
1 tsp Hot Sauce
½ tsp Black Pepper

Light 2 burners of your gas range to medium high heat. Place red peppers directly over flame and roast until the peppers are charred on all sides (you can also use a blowtorch if you have one). When charred, place peppers in a paper bag and fold the opening of the bag to seal. Allow to steam for 10 minutes. Remove from bag and scrape the charred skin off, leaving the soft flesh. Dice the peppers and place into food processor or blender. Pulse peppers until they are pureed and drain the liquid from the pulp (you can save the pulp to use later in other dishes). Add the pepper juice back to the food processor, along with the remaining ingredients. Pulse until well mixed. Keep leftover sauce refrigerated for up to 5 days.

To assemble dish, place fried squash on a plate. Drizzle red pepper sauce over the squash. Garnish with diced green onions and Parmesan cheese if desired.

Sweet Tea Brined Roasted Chicken With Root Vegetables

Sweet Tea Brined Roasted Chicken With Root Vegetables

2 cups water for boiling
3 ½ tbl sea salt
2 tbl honey
1 tsp black peppercorns
5 cloves organic garlic, smashed and peeled
1 medium sweet onion quartered and peeled
1 orange cut into 8ths
4 cups ice
4 cups cold water
1 cup cold sweet tea

1 Whole Darby Farms Chicken, washed, neck removed

3 tbl olive oil
salt and pepper to taste

1 large onion
1 large sweet potato
3 cloves garlic
2 candy stripe beets
1 rutabaga
1 acorn squash, seeded
3 tbl olive oil
1 tbl Southern Swiss Butter
salt and pepper

Bring 2 cups of water to a boil in a medium saucepot. Add salt, honey and stir to dissolve. When combined, add peppercorns, garlic, onion, and orange slices. Turn down heat and allow to simmer for 5 minutes. Remove from heat and set aside. In a large mixing bowl or stock pot, add the ice, water, and tea. Add the boiled mixture to the cool liquid, stirring to combine. Place the chicken in the brine, cover, and refrigerate for 8-10 hours (works well to do this overnight.)

Next, remove the chicken from the brine and rinse clean. Allow the chicken to rest for at least 30 minutes to balance flavors of the brine (you can also rinse in the morning and allow to rest until the evening).

Preheat oven to 500 degrees.

After the chicken has rested, rub with olive oil, season with salt and pepper, and truss with butchers twine.

Peel and chop all of the vegetables into bite sized chunks, mixing together to combine. Heat olive oil in a large pan (great task for an iron skillet). Add the vegetables and saute for 5-8 minutes, stirring to coat in oil. Turn off heat.

Place chicken on top of root vegetables and roast in oven for 15 minutes. Lower the oven to 450 and roast for an additional 30-50 minutes, until your chicken reaches a minimum internal temperature of 165 and juices run clear when pricked at the thigh. Remove from oven and allow to rest for 20 minutes before serving. Allowing the chicken to rest will allow the juices to settle into the meat and keep your chicken moist.