|
Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 20 minutes |
| 1 lb Skirt Steak |
| 4 tbsp olive oil, divided |
| 1 tbsp Kosher or Sea Salt |
| 1 tbsp pepper |
| 1 tbsp fajita seasoning |
| 2 cups green pepper, chopped |
| 1 cup yellow or white onion, chopped |
| 2 cups mushrooms, sliced |
| 1 package whole wheat tortillas, large (8 inch) |
| 1 package (14 oz) shredded fiesta cheese mix |
|
1. Heat 2 tablespoons olive oil in a large sauce pan. Add green pepper, onion, and mushrooms. Cook at a medium-high heat, stirring frequently, until the vegetables are slightly soft. Turn heat to low and let simmer. |
|
2. Heat the remaining 2 tablespoons olive oil in a heavy skillet (cast iron preferred). Meanwhile, season fajita meat with salt, pepper, and fajita spice mixture. |
|
3. Add fajita meat and cook until browned, stirring frequently for even cooking. |
| 4. While still hot, place a small amount of fajita meat and sautéed vegetable mixture on one side of a whole wheat tortilla. Sprinkle with the fiesta cheese, fold and serve. |
|
Serves: 4 |
Prep Time: 10 minutes |
Cook Time: 30 minutes |
| 1 lb Joyce Farms Grass-Fed Naked Beef, Ground Round |
| 2 slices honey wheat bread |
| 1 large egg, lightly beaten |
| 2 cloves garlic, minced |
| 1/2 tsp salt |
| 1/2 tsp pepper, freshly ground |
| 1 packet (1.2 oz) of brown gravy mix |
| 1 tbsp vegetable oil |
| 2 cups fresh sliced mushrooms |
| 1 medium sweet onion, thinly sliced |
|
1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties. |
|
2. Whisk together brown gravy mix and 1 1/2 cups water. |
| 3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes. |
| 4. Recipe Notes Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3. |
|
Serves: 4 |
|
|
For the Spice Paint:
| 4 cups chicken stock | 1/4 cup brown sugar |
| 1/2 cup rice wine | 2 tbsp minced garlic |
| 2 tbsp orange zest | 2 tbsp minced ginger |
| 1/4 cup tamarind pulp | 2 jalapenos, seeded and minced |
| 1/2 cup soy sauce | 1 1/2 tsp Siracha chili sauce |
| 1/2 cup sorghum |
For the Chicken:
| 1 Joyce Farms Poulet Rouge® Chicken |
| 2 tbsp olive oil |
| 1 tbsp olive oil |
| 1 tbsp butter |
|
1. Combine all Spice Paint ingredients, except sugar, and bring to a boil. |
|
2. Whisk sugar in until completely dissolved. |
|
3. Cook over high heat until liquid reduces to about 1 1/2 to 2 cups. |
|
4. Remove from heat and strain, pushing with the back of a ladle to extract most of the liquid into a bowl. |
|
5. Set liquid aside until ready to cook the chicken. |
|
6. Heat oven to 400 F. |
|
7. Heat pan over medium heat with olive oil and butter. |
|
8. Season chicken with salt and pepper to taste. |
| 9. Place chicken parts skin side down in pan once butter begins bubbling. |
| 10. Flip chicken once the skin is golden brown and place in the oven until cooked through to an internal temperature of 165 F. |
| 11. Remove the chicken pieces from the pan and place in a bowl with 1 ounce of fresh butter and 3 teaspoons of the spice paint and toss to coat the chicken with the spice paint. |
|
Serves: 4 |
Prep Time: 10 Minutes |
Cook Time: 45 Minutes |
| 4 Joyce Farms Naked Boneless Skinless Chicken Breasts |
| 1 stick butter |
| 1 cup sliced green onion |
| 4 oz sliced mushrooms |
| 1/4 cup white wine |
| 1/4 cup chicken stock |
| 1 cup heavy cream |
| 2 tbsp lemon juice |
|
1. In large skillet melt butter. |
|
2. Add chicken breast and sauté on both sides for about 6 – 8 minutes or until done. |
| Remove chicken from pan and keep warm. |
| Add mushrooms and onions to pan, cook until soft. |
| Add wine and stock and reduce until syrupy. |
| Stir in cream, and cook until it slightly thickens. |
| Season and finish off with lemon juice. Pour over chicken. |
|
Serves: 4 |
Prep Time: 10 Minutes |
Cook Time: 1 hour |
| 1 Joyce Farms Naked Rabbit |
| 1/2 cup dijon mustard |
| 2 tbsp butter |
| 1 onion, finely chopped |
| 1/2 cup dry white wine |
| 1/3 cup creme fraiche |
| 2 tbsp parsley, chopped |
| Salt and pepper to taste |
|
1. Smear Rabbit pieces with mustard and salt and pepper |
|
2. Heat butter in a large skillet over medium high heat, and sear the rabbit until crispy. About 15 minutes, and transfer to a plate. |
| 3. Add onions to pan and cook until tender. |
| 4. Deglaze pan with wine, and reduce heat. |
| 5. Return rabbit to pan and cover. Simmer about 35 minutes, or until rabbit is tender. |
| Once done, remove from heat and stir in crème fraiche and parsley. |
|
Serves: 4 |
Prep Time: 35 Minutes |
Cook Time: 1 hour |
| 2 Joyce Farms Naked Ducks (5.0 - 5.5 lbs each), innards and wing tips removed |
| 6 qts chicken broth |
| 1 tbsp kosher salt |
| 1 tsp black pepper |
|
1. Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. |
|
2. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. |
| 3. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. |
| 4. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes (before roasting, sprinkle with herbs to taste, if desired). Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm. |
|
Serves: 4 |
Prep Time: 10 minutes |
Cook Time: |
| 1 Joyce Farms Heritage Poulet Rouge® Chicken (3.5 - 4.0 lbs) |
| 4 large cloves garlic |
| 2 sprigs Rosemary |
| 2 tsp kosher salt |
| 1 tsp freshly ground black pepper |
| 1 tsp white wine |
| 2 oz. unsalted butter |
| 1 sage leaf |
|
1. Soften butter to room temperature. |
|
2. Preheat oven to 350°F. |
| 3. Mince the garlic and place in a small mixing bowl. |
| 4. Mince sage leaf and one sprig of the rosemary. Add to the garlic. |
| 5. Add the softened butter and stir to combine. Season with the salt and black pepper. Add the white wine and incorporate thoroughly. (You can use a small food processor to make this step easier.) |
| 6. Remove the chicken from its packaging, and lightly rinse with cold water. Pat dry with a paper towel. |
| 7. Slide your fingers between the skin and the breast meat to create a pocket on both lobes of the breast. Stuff this space with as much of the Rosemary-Garlic butter as possible. Be careful not to tear the skin. |
| 8. Place the second Rosemary sprig in the cavity, and if there is still room, add any remaining Rosemary-Garlic Butter. |
| 9. Tuck the wing tips under the bird and tie the legs together using butchers’ twine to create a tight package (this is called Trussing the bird). |
| 10. Roast in the oven until minimum internal temperature reaches 165°F, measured in the thickest part of the thigh using a probe thermometer. |
| 11. Allow the bird to rest for 10 minutes before untying and carving. Serve with Natural Jus. |
|
Serves: 6 |
Prep Time: 40 Minutes |
Cook Time: 2 Hours |
| 1 Joyce Farms Poulet Rouge® whole chicken (3.5 - 4lbs) | |
| 9 oz bacon diced | |
| 5 tbsp flour plain | |
| 2.5 oz extra virgin olive oil | |
| 1 onion chopped | |
| 2 carrots peeled and chopped | |
| 2 leeks trimmed and chopped | |
| 9 shallots peeled | |
| 2 sprigs rosemary | |
| 2 sprigs thyme | |
| 2 bay leaves | |
| 9 oz mushrooms sliced | |
| 3.5 oz cognac | |
| 3.5 oz chicken stock | |
| 2 cups red wine |
|
1. Season chicken with salt and pepper. Then toss the chicken in flour. |
|
2. Heat half of the olive oil in a large sauté pan. |
|
3. Once oil is hot, add chicken and bacon. Cook until chicken is brown on both sides and bacon is crispy. |
|
4. Remove chicken and set aside. Add vegetables to pan and cook until tender. |
|
5. Deglaze pan with Cognac, and add wine. Bring to a boil, and reduce by half. |
|
6. Add chicken stock and chicken. Lower to a simmer and cook uncovered for an hour. |
|
7. In another pan heat remaining Olive oil and sauté mushrooms until tender. |
|
8. Serve over chicken with sauce. |
