Great ways to use our products

Pork Sausages with Potatoes and Rosemary
From "The Grassfed Gourmet,"
Shannon Hayes, Eating Fresh Publications (2004)

Serves 6

4 tablespoons olive oil
8 large link pork (or veal) sausages
¼ cup coarsely chopped onion
8 medium-size baking potatoes, cut into large wedges
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 cup dry white wine
4 large springs of fresh rosemary

Preheat oven to 350 degrees. Heat 2 tablespoons oil over medium heat in a large ovenproof pot. Brown sausages 3 to 5 minutes per side. Remove, cut into large chunks about the same size as the potatoes and set aside. Pour off the fat, add remaining oil and the onion, and sauté until transparent. Add potatoes, and cook about 5 minutes on high heat, stirring frequently to be sure potatoes don't stick.

Return sausages and their juices to the pot, add salt, pepper, and cayenne pepper. Stir in the wine and rosemary, cover, and bake for approximately 1 hour, until potatoes are tender.

Beef Tongue
From "The Grassfed Gourmet,"
Shannon Hayes, Eating Fresh Publications (2004)

Serves 4

If you like the idea of pot roasts but find them too dry, you'll love tongue, the book notes say. Some butchers save these for themselves, but not Simply Grazin' — if they don't have it on hand, they'll get one from the farm.

1 tablespoon paprika
2 teaspoons chili powder
1 tablespoon kosher (coarse) salt
1 ½ teaspoons freshly ground black pepper
1 teaspoon sugar
1 beef tongue
2 onions, sliced thin
2 cloves garlic, coarsely chopped
1 cup beer or water

Combine the paprika, chili powder, salt, pepper, and sugar in a small bowl. Rub liberally on the beef tongue.

Place the onions and garlic in a slow cooker, add the tongue, and pour in the beer or water. Cook on lowest heat setting for 5 to 6 hours, until meat is tender.

When you are about ready to eat, remove the tongue to a platter, and allow it to cool for a few minutes. Peel off the skin, being careful not to burn your fingers.

Cut into 1/4-inch thick slices. Arrange the slices on warmed plates, and top with the onion and garlic juices from the pot.

If you have leftovers, tongue makes an excellent sandwich meat, eaten cold with a little mustard and some good bread.

Chicken, Apples and Brandy, Normandy Style
Adapted from "Cooking Green: Reducing Your Carbon Footprint in the Kitchen,"
Kate Heyhoe, Da Capo Life Long Books (2009)

Serves 4

Note: Try using New Jersey's Laird's Applejack for the brandy. Normandy style chicken is usually finished with heavy cream, so I would add just a little at the end.

3 tablespoons brandy
2 teaspoons brown sugar
2 granny smith apples, or other local variety
1 medium onion
3 pounds bone-in chicken thighs
Coarsely ground sea or kosher salt
2 teaspoons olive oil
1 tablespoon coarsely ground dried green peppercorns (or black)
1 ½ teaspoons fresh thyme

Pour brandy and sugar into a mixing bowl. Peel, core, and dice the apples, tossing them into the bowl as you go; stir to coat, to prevent them from darkening. Dice onion and stir into apples.

Trim excess fat and skin from chicken, and season with salt. Heat oil in Dutch oven over medium-high heat. Add chicken skin-side down. When skin is nicely browned (5-7 minutes), flip pieces over. Brown underside about 5 minutes.Push chicken to side of pan.

Tilt pan and spoon off most of the fat. Add apple mixture, then rearrange thighs skin-side up, with the apples nestled between and under them. Sprinkle green peppercorns and thyme over thighs.

Cover, reduce heat to medium-low, and cook about 15 minutes until the apples soften and the chicken cooks through. The mixture will give off juices, and settle into being a lovely sauce with bits of apples. Serve.

Pumpkin and Sausage Penne
Source unknown

¼ cup olive oil
2 pounds sweet Italian sausage
1 medium white onion, diced
1 medium pumpkin (peeled, cooked and puréed)
1 quart heavy cream
2 pounds penné pasta, cooked per package directions
1 bunch fresh sage, diced and a few sage leaves, whole
¼ pound Reggiano parmesan, half ground and half julienned
salt and pepper

In a large saucepan, add oil and heat.  Add sausage out of casing, cook, and smash until fully done.  Add diced onions, and cook until tender, then add puréed pumpkin and cream, and cook until well incorporated. Add cooked penné and diced sage.  Season with salt and pepper to taste.  Finish with half of the ground Reggiano and plate.  Add julienned Reggiano and sage leaves to top for garnish.

Beef Shank Faux Osso Bucco

4 beef shanks - about three pounds total
Salt & Pepper
Flour for dredging
1 tbsp butter
1 tbsp olive oil
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrots, finely chopped
2 bacon slices uncooked and diced
3 cloves garlic, minced
1 cup dry white wine
1 cup beef stock
1 14.5 oz can of diced tomatoes - drained as much as possible
1 cup flat leaf parsley, chopped
1 tsp lemon zest
1 large garlic clove, minced

Season the beef with salt and pepper and dredge in the flour.  Working in batches, brown the beef in the oil and butter until the shanks are golden.  Remove shanks and set aside.

In the same pan, add the onion, carrot, celery, bacon and garlic.  Saute over medium high heat until tender - about 7 minutes.  Add the wine and raise heat to reduce the liquids, another 6 minutes or so.

Add broth, tomatoes and salt and pepper to taste - about a tsp of each.  Transfer the vegetables to a dutch oven and add the beef.  Cover and simmer 2 hours or until meat is tender OR Add the veggies and beef in layers to a slow cooker and cook on low for four hours or until tender.

In a small bowl combine the chopped parsley, garlic and lemon zest.  Add either the pot or the slow cooker for the final 10 minutes of cooking.

Serve over polenta, rice or mashed potatos.

Beef Bone Broth

4 pounds beef bones - a mix of marrow bones and bones with some meat on them,
   such as oxtail, short ribs, or knuckles (cut in half by a butcher)
2 medium unpeeled carrots, cut into 2-inch pieces
1 medium leek, end trimmed, cut into 2-inch pieces
1 medium onion, quartered
1 garlic head, halved crosswise
2 celery stalks, cut into 2-inch pieces
2 bay leaves
2 tablespoons black peppercorns
1 tablespoon cider vinegar

Preheat oven to 450 degrees F.  Place beef bones, carrots, leek, onion, and garlic on a roasting pan or baking sheet and roast for 20 minutes.  Toss the contents of the pan and continue to roast until deeply browned, about 20 minutes more.

Fill a large (at least 6-quart) stockpot with 12 cups of water.  Add celery, bay leaves, peppercorns, and vinegar.  Scrape the roasted bones and vegetables into the pot along with any juices.  Add more water if necessary to cover bones and vegetables.

Cover the pot and bring to a gentle boil.  Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24 hours on the stovetop.  (Do not leave on stovetop unattended -- cool and continue simmering the next day.)  The longer you simmer it, the better your broth will be.  Add more water if necessary to ensure bones and vegetables are fully submerged.  Alternately, you can cook the broth in a slow cooker on low for the same amount of time.

Remove the pot from the heat and let cool slightly.  Strain broth using a fine-mesh sieve and discard bones and vegetables.  Let continue to cool until barely warm, then refrigerate in smaller containers overnight.  Remove solidified fat from the top of the chilled broth.

Barbequed Brisket
Source unknown

1 beef brisket (uncorned) 3-4 lbs
1¼ cups of water, divided
½ cup chopped onion
3 garlic cloves, minced
1 tbsp olive oil
1 cup ketchup
3 tablespoon red wine vinegar
2 tablespoon Fresh lemon Juice
2 tablespoon Brown Suger
1 tablespoon Worcestershire Sauce
2 tsp cornstarch
1 tsp papricka
1 tsp chili powder
¼ tsp salt
¼ tsp pepper
¼ tsp liquid smoke

Place brisket in a large Dutch oven and add ½ cup of water.  Cover and bake at 275 degrees for 2 hours.

Meanwhile, in a medium saucepan, saute onion and garlic in oil until tender.  Add ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water.  Simer, uncovered for 1 hour, stirring occasionally.

Add liquid smoke, mix well.  Drain drippings from Dutch over, pour sauce over meat.  Cover and bake 1-2 hours longer or until meat is tender.

Yields 6-8 servings

Pork Roast and Sauerkraut
From "The Kitchen Whisperer"

4 pound pork roast - boneless and at room temperature (important!) - takes about 20-30 minutes from the fridge 2 pounds sauerkraut (I do not rinse mine) 1 Tbl caraway seeds *note - you can omit this if you hate caraway seeds but for me it makes the dish 1 cup chopped yellow onion 1/2 cup light brown sugar 1 tsp kosher salt 1 tsp black pepper 1/2 tsp smoked paprika 1 cup water (optional) 2 Tbl olive oil

Preheat oven to 325F, rack in the middle.  Pat the pork dry and sprinkle the entire roast with salt, pepper and smoked paprika.

Heat a large non-stick pan over medium-high heat and add in the olive oil.  When the olive oil starts to simmer carefully place the pork roast in.  Sear on all sides until golden brown: 5-8 minutes per side.

Place the sauerkraut all over the bottom of a 6-quart Dutch oven with a lid.  Sprinkle over the caraway seeds, onions and brown sugar.  Place the seared pork roast on top nestling it in the sauerkraut.

If you've drained yours sauerkraut, add the water. If you did not you do not need the water.  Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads 150F.

Remove from the oven.  Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.  Allow to cool for about 15 minutes before slicing.

Skillman Farm Market & Butcher Shop
1932 US Highway 206
Skillman, NJ 08558
Phone: 609-300-3350
Store Hours:
Friday: 10am to 6pm
Saturday: 9:30am to 3pm
Sunday: 9:30am to 3pm
Closed Monday - Thursday
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