Chorizo & Chicken Sliders
Ahh, chicken and chorizo or “chori-pollo” as I like to call it. This is a divine combination that can be served an infinite number of ways. You can serve it as tacos in corn tortillas, flour...
View ArticlePressure Cooker Chicken & Chorizo Enchiladas
One of my favorite kitchen gadgets that I have acquired in the last year is a pressure cooker. This amazing device can achieve consistencies in 30 minutes that would take all day to achieve in a crock...
View ArticleShrimp and Chorizo Tacos
Tacos are the perfect vehicle to eat meat. If you have good meat, just about any combination will be delicious. This recipe calls for Ninja Cow chorizo and shrimp. Like Dan, I only get my seafood...
View ArticleLoaded Tater Tot Nachos
In my last tribute to chorizo before sharing recipes with other Ninja Cow meats, I wanted to share this recipe that is sure to please the whole family–kids and parents alike. Loaded tater tot nachos...
View ArticleCrock Pot BBQ
I stopped by Ninja Cow this past Saturday and was shocked to learn that a lot of customers don’t buy the pork shoulder (aka Boston butt). This is like going to Philly and not getting a cheese steak....
View ArticleSous Vide Pork Chops
I recently ate at the Little Hen in Holly Springs and had a phenomenal experience. The pork tasted amazing and I couldn’t put my finger on exactly why. Chef Regan was kind enough to visit with us...
View ArticleBacon Mushroom & Swiss Burger with a Mornay Sauce
Have you ever fresh ground your meat to make burgers? If not, buckle up partner because this is a game changer! While everyone knows how to make yummy burgers, this takes the classic meal to whole...
View ArticleKnife Set and Skills 101
Cooking skills are more important than recipes. Skills allow you to bob and weave to make something delicious even in the face of adversity. Skills also allow you to be much more efficient. When it...
View ArticleCooking matters
Nobody has cooked, or eaten, as much of our product as we have. We’ve grilled, baked, broiled, sauteed, and crock potted our meats. Heck, we’ve even eaten it raw (steak tartare anyone?) Having had our...
View ArticleLamb shoulder, sous vide style. Our first lamb dinner.
I reminded SWMBO (She Who Must Be Obeyed) that we had new lamb in the freezer and that we needed to get it out and cook a meal. This Saturday, she popped over to the store and said, “Ok, I’m here for...
View ArticleSpiced Peach Glazed Ham Steaks
Processor pick up day is akin to Christmas morning for 5 yr olds here in the NCF store. The difference is we’re all closer to 40 than 5 and we’re getting giddy over new cuts of meat. This week we...
View ArticleLamb Sliders with Chevre Cream
Ninja Cow Farm is now carrying a wide arrange of lamb products from High Rock Farm and Thistledown Farm. Dan goes to great lengths to search out small farms that meet his standards. He wants clients to...
View ArticleBrisket Tostadas
The NCF Store recently started carrying a smaller sized brisket. Instead of 7-8lbs the new cut is more manageable for a family at 2 ½ to 4 lbs. This meal fed 2 families, 5 children and 5 adults for...
View ArticleBoursin Spatchcock Chicken
The whole chickens at Ninja Cow Farm are absolutely delicious. Everyone knows how to do a beer can chicken, so I wanted to share another way to prepare these delicious birds. Spatchcock chicken is a...
View ArticleChimichurri Burger
Chimichurri is a magical sauce that comes from Argentina. It is a beautiful compliment to all things beef and pork. It’s primarily made with parsley, garlic, oregano, cracked red pepper flakes and...
View ArticleShort ribs with asian flavor
Flavors from Asia, they’re complex by nature. You bite in and instantly go “How did they do this”? Umami is a word in Asian Cuisine used to describe the savory taste. Short ribs have a bounty of...
View ArticleBeef Stroganoff over Egg Noodles
There has been a bag of Amish Noodles staring at me from the pantry for a month. In July, my daughter and I traveled to my home state of Missouri, the northwestern corner of the state up by Kansas,...
View ArticleJammin’ Chicken
Jam, is it sitting in your fridge doing nothing? Is it only making an appearance at breakfast or on a noontime pbj? Well ladies and gentlemen let me introduce jam for dinner. Triple Berry Jam is the...
View ArticleArroz Con Pollo
My family has only been in NC for 2 years. We moved here from Orlando, FL in March of 2014. I miss my friends, my family, and not much else except for food. Cuban food to be exact! While in Florida,...
View ArticlePork Buns a Filipino Street Food
Boston Butt is porks most versatile cut. BBQ, roasted, sliced then grilled, soup parts or stew there are many things to do with a Boston Butt. Pork Buns are labor intensive so grab your children,...
View ArticleLondon Broil with Goaty Grits
Ruth Reichl is one of my cooking icons. When Epicurious ended I was gutted. Was her career over, would she continue to write? She is incredibly inspirational to my own cooking style. The recipe I made...
View ArticleGarbo Chicken & Pasta
A few years ago one of those boxed dinner companies came out with seasoning packets. You were just supposed to throw it in your meat and pasta or rice and poof dinner is served. Upon looking at the...
View ArticleParmesan Pork Chops
You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used...
View ArticleLemon Chicken Bake
School is back in session full swing & while we homeschool year round this means our school year activities are keeping us busy. Monday – Friday afternoons we race from horse back riding, girl...
View ArticleBraised Lamb Shanks with Red Wine
Fall has finally arrived here in North Carolina, the past few days I have been at the NC Choices Women in Meat Conference. The Conference was held at a camp over in Efland, NC. There the leaves were...
View ArticlePork Osso Bucco Ragout
Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once...
View ArticleGrandma’s Beef Stew
Every Sunday, my Grandmother was quite predictable she either made us a Pot Roast or a Beef Stew. My Grandmother was one of my main cooking teachers growing up. Both of my Grandmothers were really,...
View ArticleEye of Round Roast Beef
Eye of Round every one loves it but they aren’t quite sure how to cook it. It is simple however it is all about technique. Eye of round is great when feeding a large crowd or hosting a holiday party....
View ArticleNot so Traditional Fried Chicken
This past weekend was a whirlwind of fun. My oldest sister came to town. I asked what she would like for me to make and instantly she said fried chicken, mashed potatoes with gravy and collard greens....
View ArticleHERB CRUSTED LONDON BROIL WITH RED HOOP CHEDDAR GRITS
Yesterday was a fun day in the store. Our clients for the first time received a taste of my cooking. Most folks loved the London Broil, this time I cooked it Sous Vide style to make sure everyone got...
View ArticlePieces & Parts & Goats Milk
Dog, cats, ferrets & Soap Crafters, what do they all have in common? Pork!!! Dan surprised Jeanette & I today with our special request for Tails, Fat Back( what you use for lard), Liver,...
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