Big Picture Beef Grass Fed Top Sirloin

HERBED RACK OF LAMB

When it comes to a traditional Easter meal, a rack of lamb is as classic as it gets. At the Organic Butcher, we like to take this holiday dish up a notch! Our Easter lamb racks are grass-fed, humanely raised, pleasantly tender and have a distinctly clean, not too gamey flavor. We offer "Frenched" rack of lamb, which comes from traditional French butchery: We prepare the rack for you by trimming some of the fat and cleaning the ends of the rack bones to reveal each thin rib bone. The rack is easy to roast as one whole piece and because the chine bone is removed, it's easy to cut into chops after roasting. When cut between the bones, you get eight chops out of an entire rack of lamb. Adding fresh herbs and garlic makes it a dish you will look forward to eating year after year, and perhaps more often than just on Easter Sunday. Ingredients Handful of rosemary, stems removed Handful of thyme, stems removed 4 garlic cloves, unpeeled and crushed 1 to 2 shallots, peeled 3 tbsp extra virgin olive oil 2 pinches of coarse kosher sea salt ¼ tsp pepper Cooking Instructions Preheat the oven to 400°F. Remove the meat from the refrigerator and allow it to come to room temperature for 15 to 20 minutes. Place the crushed garlic cloves into the dish. Leaving them unpeeled but crushed allows the garlic flavor to seep out during cooking. Place the rack, bones facing down, fatty meat side facing up, into an oven-safe dish. Mince and mix the herbs and shallots either by hand in a small bowl or in a food processor. Mix in the olive oil, salt, and pepper. Slather the mixture on the top side of the rack, and place in the oven. Allow to roast for 15 to 20 minutes, then reduce the heat to 375°F for an additional 15 to 20 minutes or until a meat thermometer inserted into the center of the rack reads 125°F to 130°F for medium rare. Allow to rest for 5 minutes before slicing. Serve with herbed, roasted potatoes and spring asparagus. Variations In addition to or instead of rosemary and thyme, you can use other fresh herbs such as fresh parsley, marjoram, or tarragon. You can also add 2 to 3 tablespoons of your favorite mustard to the herb and oil mixture, which adds a slightly sharp and tangy flavor to balance the richness of the lamb. Wine Pairing Tips Pair with your favorite red or with our in-house wine selections: Virginia: Early Mountain Foothills 2020 – A lovely blend of Cabernet Franc, Merlot Cabernet Sauvignon, Petit Verdot Petit Manseng California: Enfield XB 05 Old Vine Mourvèdre 2020 – A smooth Mourvèdre with notes of red and black currant, with a savory finish. France: Châteauneuf du Pape 2018 – Grenache Noir, Syrah and Mourvèdre Contributing Editor: Tania Teschke, author of The Bordeaux Kitchen

PAN-SEARED DUCK BREAST

Cooking duck may seem intimidating, but it's actually a simple and delicious way to elevate your typical dinner routine. All it takes is a few basic ingredients and your dining guests are sure to be blown away. The rich and decadent flavor is perfect for fall, so now is the perfect time to give it a try! For this recipe, we sear the duck on a cast iron skillet to create a perfectly crisped skin, and garlic gives the dish a little unexpected twist on the classic. The next day, use any leftover duck breast in salad with dried cherries, walnuts and sherry vinaigrette for a quick but enviable lunch! INGREDIENT LIST Duck breastKosher saltBlack pepperCooking oil of choiceGarlic (optional) COOKING INSTRUCTIONS Score duck breast with crosshatch pattern every 1/4 to 1/2 inch on the skin side, careful not to cut deep enough to hit meat. Season both sides with salt and pepper. Put a COLD pan on the stovetop. You'll want cast iron or stainless steel, not nonstick. Put in a teaspoon or so of your cooking oil of choice and coat the bottom of pan. Put duck skin side down on the pan and THEN turn heat to medium or medium high. This renders the fat better. Cook for between 8-12 min on skin side depending on size of breast- use meat thermometer if available and flip at 100-110degrees. The non skin side cooks way less time, like 2-3 min. When you flip, salt the skin side again lightly. Once done, let it rest for at least 8-10 min. Optional: Chop a small head of garlic in half, when cooking is halfway done place it cut side down in pan to brown the garlic. Then when resting, rub the duck down with the browned garlic for an extra hit of garlicky flavor. Open your favorite bottle of red (if you haven't already!) and bon appetit!

OB SHRIMP AND GRITS

Shrimp and grits is one of the most popular dishes in Southern cuisine, but did you know it's actually meant to be enjoyed as a breakfast dish? "Breakfast shrimp" was a typical morning meal for laborers and fishermen since it is easy and quick to prepare, inexpensive, and filling. There's nothing like fresh seafood and creamy, cheesy carbs to start your day! Today, everyone has their own spin on shrimp and grits. Recently, the dish has seen a revival with ingredients like Berkshire pork, savory veal demi-glace, and micro herbs. Our recipe honors the history of the dish while bringing in some new, unexpected flavors. The ingredients on their own are simple, but when combined, it's a complex melding of flavors that one can only describe as "soul food." INGREDIENT LIST (All currently available at The Organic Butcher) The Grits 2 cups milk/water (we use Creambrook Farm raw milk) ½ cup Bloody Butcher grits 1 cup Meadowcreek Appalachian cheese 2-3 tbsp house parmesan garlic butter Salt to taste The Sauce 10-12 shrimp 6-8 oz. Tasso ham ½ cup Pinot grigio (Colutta Friuli or your white wine of choice) 3 tbsp house parmesan garlic butter Salt and pepper to taste COOKING INSTRUCTIONS Bring 4-1 liquid to grits (milk/water) to a boil Add grits while stirring Bring down to a simmer and cook for 10-15 minutes while stirring often Stir in cubed pieces of butter with the Appalachian cheese For the sauce, heat pan on medium-high heat Add Tasso ham and cook for 30 seconds, then add shrimp and sear on both sides Keep heat on medium-high and add wine to release fond. Reduce wine to au sec (almost dry), then take pan off of heat Add crumbled or cubed pieces of COLD parmesan garlic butter and Roll butter whisk it in Season to taste and enjoy!

PORCHETTA

Porchetta. What's not to love about Porchetta? This classic Italian roast has everything: crispy, crackling pork skin, delicious Italian herbs and tender, flavorful meat. This culinary showstopper may look daunting but we're here to show you how simple this roast really is. We offer Porchetta fully seasoned and tied so all the hard work has been done! Simply follow these cooking instructions and the main dish at your next gathering is complete. Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

LABOR DAY COOKOUT RECIPES

When it comes to Labor Day cookouts and the start of Football season our mind immediately goes to Wings! You can do no wrong with the classic Buffalo wing recipe but we wanted to do a little something different. We cooked up not one, but TWO tasty recipes for wings along with a Redskin Potato Salad. Jerk Chicken Wings 4 green scallions, chopped 3 large garlic cloves, chopped 2 Scotch bonnet chilies (or milder chilies like jalapeño or habanero depending on spice preference) chopped 1/2 small onion, chopped 1/8 cup brown sugar 2 tablespoons chopped fresh thyme 1 tablespoons ground allspice 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon ground cinnamon 1/3 cup vinegar (preferably celery vinegar from Keepwell Vinegar) 1/8 cup tamari soy sauce juice of 2 limes 1/8 cup coconut oil 1 teaspoon freshly ground black pepper Place all ingredients in a blender and puree. Pour over 2-3 dozen chicken wings and let marinade over night. Cook on the grill, smoker or oven until internal temperature reaches 165 degrees. For the oven: 400 degrees for 40-50 minutes flipping halfway For the smoker: 250 degrees for 1.5-2 hours For the grill: Medium direct heat / 350 degrees for 25-30 minutes Maryland Fried Chicken Wings 2 dozen chicken wings 2 cups buttermilk 2 cups all-purpose flour 1 Tbsp Chesapeake seasoning 3 tsp kosher salt canola or vegetable oil for frying In a large bowl, combine the chicken with the buttermilk and 2 teaspoons salt. Refrigerate for at least 4 hours, or overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take the chill off. Stir together the flour, New Bay, and 1 teaspoon salt. Place in a gallon-sized resealable bag, and set aside. Heat 1 1/2 inches of oil in a deep skillet or dutch oven to 365 degrees. You can also use an air fryer or deep fryer (follow the instructions provided with the fryer). Working in batches place the chicken wings into the flour mixture and shake the bag to coat, pressing to adhere. Fry 3-4 minutes, checking to make sure chicken isn't getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn't burn. You want to get the chicken wings crispy and golden brown with an internal temperature of 165. If using an air fryer follow the directions for chicken wings that came with the fryer. Garnish with Baba's hot pickles and OB dipping sauce. Organic Butcher Blue Cheese and Buttermilk Dipping Sauce 2 T Organic butcher "Green Seasoning" 1/4 cup of vinegar (malt or apple cider preferred) 1 T sugar 1/4 cup buttermilk 1/4 cup sour cream 1/3 cup crumbled blue cheese (our brand from the store) Freshly ground black pepper "Redskins" Horseradish Potato Salad 2 1/2 lbs. red potatoes, do not peel 4 hard-boiled eggs, chopped 1 cup mayonnaise (prefer Duke's) 6 tablespoons prepared horseradish 2 tablespoons white sugar 2 tablespoons chopped fresh parsley salt and pepper to taste Boil skin on red potatoes in salted water until tender, 20-25 minutes. Let the potatoes cool then cut into ½ inch pieces. Combine mayonnaise, horseradish, sugar and parsley in a separate bowl. Add mayonnaise "dressing" over potatoes and chopped hard boiled egg. Season with salt and pepper and let sit over night. Check the seasoning before serving.

GINGER SCALLION SAUSAGE RECIPES

We have a brand new, flavorful and delicious house-made sausage in the lineup, the Ginger Scallion Sausage. It tastes like the inside of a pork dumpling and can be included in a ton of different recipes or enjoyed simply on its own. We cooked up a couple recipe ideas to get you started but the possibilities are endless. We made a classic Fried Dumpling and a slightly less traditional Ginger Scallion Banh Mi. Most ingredients are available at the shop and both recipes are very simple, fun and easy to execute. Ginger Scallion Banh Mi A classic Vietnamese Banh Mi includes both pork and pâté; for this recipe we let our flavorful sausage do all the work. Ingredients: For the pickled vegetables: 1/2 lb daikon, peeled and cut into matchsticks 2-3 medium carrots, peeled and cut into matchsticks ½ cup water 1/2 cup Keepwell Ginger Vinegar or rice vinegar 2 tablespoons sugar 1½ teaspoons kosher salt For the banh mi: 3 ea. Ginger-Scallion Sausages ½ cup mayonnaise 1 tablespoon Burn Hot sauce or Sriracha 1 A Baked Joint Baguette, cut into 4 pieces 2 cucumbers, sliced Fresh cilantro 1 tablespoon soy sauce Burn Fermented Jalapeños (optional) Instructions: To make the pickled vegetables, toss the daikon and carrots together in a bowl. Rub the veggies with the salt and sugar. Pour the vinegar/water mixture over the vegetables and let sit for at least 1 hour. Cook the sausages on the stove, oven or grill until the internal temp reaches 160 degrees, let rest for 5 minutes. Slice in half lengthwise. Assemble the sandwiches by starting with a layer of mayo followed with a couple cucumber slices, sausage, and pickled vegetables (including the pickled Jalapeños if you like a little extra kick)! Top with a dash of soy sauce, hot sauce and fresh cilantro. Ginger Scallion Gyoza (Pan-fried Pork Dumplings) Ingredients: Dumplings: 1 package gyoza wrappers (found in most grocery stores and any Asian market) 3-4 Ginger Scallion Sausages Dipping Sauce: 1/3 C soy sauce or gluten free tamari 1 teaspoon minced garlic 1/2 + 1 tsp teaspoon sesame oil Instructions: Cook the sausages in a pan until the internal temperature reaches 160 degrees. Let rest for 5 minutes and remove from pork casing. Break up into chunks small enough to fit inside the gyoza wrapper. Place the sausage in the center of the wrapper, wet the edges with water and fold/pleat and press the edges together. There are very helpful youtube videos on how to do this, it is much easier than it looks! Heat a couple tablespoons of peanut oil or vegetable oil in a large non-stick fry pan to medium-high heat. Arrange the dumplings so they aren't crowding each other and fry for 2-3 minutes or until they turn crispy and golden brown. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates. Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan and cook uncovered until they're nice and crisp on the one side that you've fried. Mix the remaining ingredients together for your dipping sauce and enjoy!

MOTHER'S DAY BRUNCH AT THE ORGANIC BUTCHER

Skip the wait at restaurants this Mother's Day Brunch and cook the Mom in your life this deservingly decadent yet surprisingly simple Eggs Chesapeake recipe. We used Joshua Delgado's recipe and made it a little easier for you! Photo: Iain Bagwell; Styling: Nissa Quanstrom Step 1 – Buy a pre-made Crab Cake from The Organic Butcher. Pro-tip – 1 crab cake is enough for 2 Eggs Chesapeake! Step 2 - Heat butter in a large frying pan over medium heat. Split the crab cake in half and shape into a disk. Cook crab cakes, turning only once, until dark golden brown on both sides,3-4 minutes per side. Transfer to an oven-safe dish and put in a 200° oven to keep warm. Step 3 – While the crab cakes are cooking get started on poaching the eggs. Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook until eggs are softly set, 2 to 3 minutes. Using a slotted spoon, transfer as done to a large bowl of ice and cold water. Step 4 – Make the Hollandaise by following this super simple Blender Hollandaise Sauce Recipe. Step 5 – Plating! Place a crab cake on each plate and slip a poached egg on top. Spoon about 1 ½ TBSP of the hollandaise sauce on top. Sprinkle with our local & organic chives. You can also spoon on some caviar or fresh Maryland lump crab meat for some extra decadence because Mom deserves it!

TOP 5 GRILLING TIPS FROM THE ORGANIC BUTCHER

The grilling season is finally upon us! Here are The Organic Butcher's top 5 tips and tricks to perfect your outdoor cooking. Don't be afraid to try something new – There are so many beef cuts that perfect for the grill and sometimes they aren't well known. Start by letting the butcher know the type of recipe you're cooking so we can match you with the perfect cut. You might end up with a new go-to steak! Marinade - A good marinade can turn any cut into something to be admired on the grill. Check out this simple and delicious Carne Asada Marinade recipe (it takes 2 minutes to put together and you probably already have all the ingredients!). Pro-tip – we prefer Bavette steak over Flank steak for this recipe. Dry your steaks - If you're cooking non-marinated steaks on the grill and want to achieve a great sear, dry them very thoroughly on paper towels. Or better yet, salt them and let them rest uncovered on a rack in the fridge for a night, so that their surface moisture can evaporate. Pre-heat your pan or grill before searing - Patience is key! Let the grill or cast-iron skillet get "searing" hot (pun intended) before putting the meat on. Let steaks sear completely without flipping - When the steak releases naturally from the grill or skillet's surface, you've achieved a perfect sealed-in sear. Happy Grilling!

DIY EASTER HAM RECIPE

If you're more of a do-it-yourselfer or looking for a fun project with the family we have the perfect recipe for you. Our DIY Easter Ham starts with Fresh Pork Legs from our friends at Autumn Olive Farm in Shenandoah Valley, Virginia. They will come prepared with the aitch bone removed, skin-off and cut into the traditional cone shape for easy slicing. We put together Brine Kits and a mouth-watering recipe to finish these incredible Hams in the oven. Make sure to start this process at least 4 days in advance or request it pre-brined. DIY Brine Recipe: 1. Heat 32 C or 2 GAL of water to a simmer. Add The Organic Butcher Brine Kit to water. Make sure everything is fully dissolved. Let fully cool or add ice. Put in Fresh pork leg in the Brine Bag we provide and add the fully cooled brine mixture. 2. Allow the fresh ham to brine for at least 48 hours. 3. Remove, rinse and fully dry the fresh ham. Glazed Easter Ham Recipe: Ingredients: Glaze 1/2 C Local Raw Honey 1/4 C Brown Sugar 1/4 C Whole Grain Ground Mustard 2 TBSP Shrub District Pineapple Allspice 2 tsp Salt 1.5 tsp Fresh Ground Black Pepper 2 tsp Cinnamon 1 TBSP Fresh Grated Ginger 1/4 tsp Ground Clove 1/4 tsp Red Pepper Flakes Cooking Instructions: 1. Mix all ingredients together. Let the pre-brined ham sit in the marinade for 1-2 days rotating a few times throughout. 2. Preheat oven to 325 degrees. 3. Put the ham and its marinade in a roasting pan with the bone facing up. 4. Baste every 30 minutes with the marinade and drippings until the internal temperature reaches 160-175 degrees, approximately 5-6 hours. 5. Let rest and fully cool. Set covered in refrigerator until it is ready to slice and serve. Enjoy!

Buffalo Wing Recipe

This is The Organic Butcher's go-to recipe for simple and delicious wings and can be used for both indoor and outdoor cooking. We adapted this recipe out of the Blue Ribbon Cookbook. 2 pounds chicken wings 1/4 C BBQ Dry Rub or enough to coat the wings well - we prefer Four 41 South's "Monk McGuire's Honeysuckle Rub"3/4 C Lane's BBQ "One Legged Chicken Buffalo Sauce"1/4 cup sour cream1/4 cup crumbled blue cheese 1. Sprinkle the chicken wings with the dry rub seasoning. Let rest for 15-20 minutes. 2. In the meantime, preheat the broiler or grill. 3. Broil or grill the wings, turning once, for 20 minutes. Slather the wings with half of the Wing Sauce, making sure to coat both sides of the wings. Broil or grill until glazed and crispy, 10 to 15 minutes longer, turning once. Using a clean utensil, brush the wings with the other half of Wing sauce mixture before serving. 5. To make the dressing: Mix together the sour cream and blue cheese. Serve with the wings.

Confit Baby Octopus Recipe

Jake Sponseller, our very own OB fishmonger, is back with a delicious new recipe for Confit Baby Octopus. These octopus have a delicate, slightly-sweet, briny flavor and firm texture. Arriving freshly from the waters of Spain, they can be deliciously cooked in a variety of ways: grilled, roasted, broiled, pan seared, fried, steamed, poached, braised, or as this recipe suggests, confit'd! Ingredients Baby octopus, cleaned Garlic- 3 gloves, crushed Thyme, 5 sprigs Crushed red pepper, 2 tsp Olive oil- as needed Salt- 1 tbs. Pepper- ½ tbs. Instructions Preheat oven to 200 degrees Fahrenheit In a large pot heat 4 cups (or enough to cover the octopus) of olive oil on low heat, for 10 mins. Remove from heat. Add thyme, garlic, crushed red pepper, salt and pepper to pot along with the cleaned octopus. Confit in the oven for 2 hours. Take octopus out of oven, it is done when there is no resistance when cutting through with a knife. Heat a sauté pan over med- high heat, add 2 tbs. of olive oil. At this point you can cut the tentacles off for an easier sear or keep whole depending on your preference. Sear to get a crust on the octopus. Serve with our house-made Chimichurri along with any starch or vegetable you please.

A Farm-Fresh Autumn Dinner

It's officially fall! Enjoy this list of recipes that make up our ideal Autumn farm-fresh feast. Featuring all seasonal and locally sourced ingredients you can pick up at the shop. We love these recipes for their simplicity, not to mention they all cook at the exact same temperature for a fool-proof and impressive lineup to ring in the season with friends. #1 - The Booze! What's a Fall dinner party without some Virginia hard cider? We're featuring Potter's Farmhouse Dry Cider made locally in Free Union, VA. Their Farmhouse-style, truly-dry hard cider is not only delicious, it pairs pefrectly with the dinner and is used in two of the recipes. #2 - Roasted Local Butternut Squash Salad with Warm Cider Vinaigrette The winter squashes are starting to roll in from our Virginia produce distributors! This recipe is a great way to celebrate this local, seasonal ingredient. Ingredients 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good quality extra virgin olive oil 1 tablespoon Virginia Falling Bark hickory syrup or maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup Potter's hard apple cider 2 tablespoons Keepwell apple vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces Endless Summer baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan or Caromont Farm's Chevre Instructions Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the hickory or maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the Potter's apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately. This recipe was adapted from Ina Garten's. Click here for the original and printable version. #3 - Sea Salt and Rosemary Roasted Local Potatoes Ingredients 1 1/2 pounds small local red or white-skinned potatoes (or a mixture) 1/8 cup good quality extra virgin olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve. This is an Ina Garten Recipe. Click here for the original and printable version. #4 - Roast Pork Loin with Apples Ingredients 2 tablespoons extra virgin olive oil 1 (2.5-3-pound) boneless Berkshire pork loin, trimmed and tied Kosher salt and freshly ground black pepper 1 medium onion, thickly sliced 2 carrots, thickly sliced 3 cloves garlic, smashed 3 sprigs fresh thyme 3 sprigs fresh rosemary 4 tablespoons cold unsalted butter 2 apples cored and cut into 8 slices 2 tablespoons Keepwell apple vinegar 1 cup Potter's apple cider 2 tablespoons whole grain mustard Instructions Preheat the oven to 400 degrees F. In a large ovenproof skillet heat the olive oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes. 145 degrees is the perfect temperature to cook pork to. Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. This recipe is by Tyler Florence. Click here for the original and printable version. #5 - Dessert! Keep dessert simple with Jeni's Ice Creams perfectly seasonal flavors like Riesling Poached Pear Sorbet and Brambleberry Crisp Icecream. Scoop into nice bowls or jars and top with fresh seasonal fruit to take it to the next level.

All About the Picanha Cut + Cooking Tips

If you have ever been to a Brazilian steakhouse you know they start out by offering you all of the cheaper cuts of meat, the chicken, the sausage, etc. You hold out for the filet, but what you should you be holding out for is the Picanha. You don't need to hold out any longer, you can find this amazing cut here at the Organic Butcher Picanha is one of the lesser known pieces of beef in the United States. In Brazil and other parts of South America, it is quite prized - and for good reason. It's delicious. The picanha is a sirloin cap (also called rump cover, rump cap or coulotte). The meat itself is lean with very little inter-muscular fat but it is cut leaving the hardy fat cap on, which allows it to baste in its own delicious fats while cooking. There are tons of ways to cook this delicious cut and we highly recommended the rotisserie as pictured here. It can also be done on the grill or seasoned and tied as a roast. Just tell the butcher how you're cooking it and we will prep the Picanha accordingly! Pro-tip - Unlike other cuts of meat, the end cap is often the tastiest. This hidden gem Picanha is made even better when seasoned with our Organic Butcher Steak Rub. It also pairs remarkably well with our house chimichuri and a bottle of hearty Malbec like our Proemio Reserve. A Brazilian steakhouse in your house. We look forward to seeing you soon!

Beer-Battered Halibut Fish Taco Recipe

This is the perfect time of year for west coast Halibut. Enjoy this fish simply battered and fried for some delicious fish tacos. Recipe by our Fish Monger - Jake Sponseller. Beer-Battered Halibut Fish Taco Recipe Serving size - 2 Ingredients: 8 oz. Halibut Fillet (request it skinned from the Butcher) (1) 12 oz. beer (we also stock gluten-free beerl) 1.5 C All Purpose Flour or a Cup for Cup Gluten Free Flour 1-2 TBSP salt - split this between 2 steps Zest of 1 Lemon Extra Virgin Olive Oil Flour or Corn Tortillas Cilantro and Thinly sliced radish for garnish Instructions: Cut the halibut into 2" long pieces with a width of .5" Use the first 1/2-1 TBSP of salt to season the halibut pieces. Fill a deep pan with 1" of the oil and bring to 375 degrees, if you don't have a thermometer throw in a scrap piece of battered fish to test the temperature. In a medium sized bowl whisk together the flour, beer and lemon zest. Dip the fish pieces into the batter and slowly add to the hot oil making sure not to overcrowd the pan. Fry for 4-6 minutes or until golden brown. Take fish out once cooked and let drip onto a paper towel, season again with the last bit of salt. Fill tortillas with fish and any of our recommended toppings! Crack open a beer and enjoy! Recommended Toppings: Quick Pickled Red Onion Recipe: 1 Red Onion 3/4 C Keepwell Wildflower Honey Vinegar or apple cider vin. Slice one red onion and add ¾ c of Keepwell Wildflower Honey Vinegar, let sit for at least 30 min. Red Cabbage Slaw Recipe: 1 Head of Red Cabbage 2C Mayo (we prefer the primal avocado mayo) 1/2 C Keepwell Wildflower Honey Vinegar (can sub apple cider vin) 1 whole lime zested and juiced Salt to taste Thinly slice cabbage. Mix with all ingredients and let marinate for 30 minutes before serving. Chipotle Mayo Recipe 1/2 C Mayo 2 oz canned chipotle in adobo sauce 1 lime zested and juiced Mix all together!

Butcher's Burger Blends

It's full on burger season so we're featuring burger blends and toppings that have become favorites over the years. Our burger blends are made from responsibly raised, pastured livestock, and believe us, you can taste the difference. Check out our tour of burger bliss below and don't forget the brioche buns we bring in fresh daily from Junction Bakery in Alexandria, VA. 100% Grass-Fed Ground Beef- Sourced from locally raised beef right here in Virginia, our grass-fed ground chuck is roughly an 90/10 ratio of lean-to-fat, making them an excellent choice for over-the-fire grilling. Why? Because the low-fat content of this blend won't cause the nasty flare ups often associated with grilling burgers. What you'll get in terms of flavor profile with this blend can only be described as "beefy". Top this burger with some of our local cheeses and grilled sweet onions and be the hero of the neighborhood block party. OB Custom Burger Grind AKA "The Deluxe Blend"- The components of our most popular burger blend change daily depending on what we're cutting on the butcher block but is always an 85/15 lean-to-fat ratio. You'll usually find our highest quality cuts in the blend, from hanger to ribeye. You can always ask the butchers what the grind of the day is! We love these burgers topped with our house-made sweet Tomato Bacon Jam, local Casselman sharp cheddar, and our Endless Summer Arugula for a peppery bite to balance it all out! In addition to making delicious burgers, this grind also makes excellent chili for hot dogs that should accompany every cookout. Bison- Looking for something leaner? Bison might just be your new favorite. Referred to as "the other red meat" our Bison is the leanest blend at a 90/10 ratio of lean-to-fat. As a result of a lower fat content, this blend lends itself well to the reverse sear method we have used on our 5th rib tomahawk steak recipe; as too much direct heat on this will cause it to dry out. In terms of flavor you'll notice Bison tastes clean; lighter than beef and almost (but not quite) as sweet. Based on this profile, this blend is excellent when topped with our locally sourced Kimchi. A bite of kimchi paired with the light and slightly sweet flavor of bison is a perfect match. Wagyu- What can we say about Wagyu that hasn't already been said? Wagyu beef is at the top of the beef hierarchy, with a flavor profile that is both rich and savory. All of our burgers are tender, but wagyu is on another level all together. This grind is ideal for both grill and griddle. For toppings, we like to double down on the richness of this meat, throwing balance out the window and topping it with a duck egg that are delivered from local Polyface Farms. Short Rib- Our juiciest blend is this 100% short rib grind, with a lean-to-fat ratio of about 80/20. A higher fat content may lead to some flare-ups over an open flame, so we recommend that this burger be cooked using a griddle or a cast iron pan. Using a griddle or cast iron over extremely high heat will produce a nice crunchy crust as this patty crisps up in its own rendered fat. Patty these burgers a little thinner and you''ll bring back memories of burgers you've had in '50's style diners. Top these patties with your cheese of choice and don't be afraid to go double or even triple decker. If none of these burgers are what you're looking for we can quickly grind a custom blend for you while you wait! Check out our Burgers and Grinds section in the shop for even more options.

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Source: https://theorganicbutcher.com/collections/beef-100-grass-fed-beef/grass-fed-sirloin-steak