Picking up my monthly meat share makes me feel like a superstar. This is how I walked home with my stash tonight.
Imagine what squats and milk would do to that.
Welcome to the May edition of Herondale Farm Meat CSA Recipes from a Person Who Lives on the Same Block as Beyonce’s Little Sister.
If you didn’t know, that would be me.
I am not going to repeat the Deluxe Steak Method I’ve been posting about since this blog started. Instead, here’s some delicious shit to put on your steak - ditch that nasty steak sauce, it’s full of additives, sugar and crap.
Argentinian parsley and garlic sauce. Totally addictive. Stupid easy. Don’t make it more than an hour ahead, though. It doesn’t keep. Put it on your porterhouse (Rob’s favorite cut), your sirloin (mine), or your T-bone Burnett - any steak that you grill, broil or sear in your heritage vintage cast-iron skillet.
Sirloin Tip Roast
I was pleased as punch to pull this out of my bag. Apparently I wasn’t the only one; I caught Corbett cradling his protectively after he finished his deadlifts.
Anytime you cook a roast like this, please take it out of the fridge and out of the packaging an hour or two before you begin cooking it.
This recipe has 802 reviews, zero bullshit ingredients, and good instructions. I wouldn’t use a baking sheet like they suggest (I’d use my vintage heritage Griswold cast iron skillet) but you are welcome to do so. Since I prefer medium-rare, I’d use my meat thermometer to take the roast out once it registered 135 in the center of the roast.
This nice lady has some how-to photos, a slightly simpler herb rub, and some thoughts on the differences in cooking times for grass-fed meat.
Beef Cross-Cut Shanks/Soup Shanks
Pretty sure these are the same cut. Confirmed with the farm - they are the same thing.
We already talked about these here - option 1, the red wine recipe, is one of my favorite recipes of the year. Please try it.
After you suck all the meat off the bones, rinse them, and either make stock right away, or toss them into a ziplock and back into the freezer for stock later.
I adore the chops from Herondale. I went on a heritage Hungarian “Mangalitsa” pork kick when the meat first appeared in New York about a year and a half ago, and spent a small fortune on Mangalitsa pork chops. They cook up red, like beef, and are very delicate tasting.
But honestly? I like the chops from Herondale better.
Chops are the perfect weeknight supper. Regardless of your participation in the CSA, you should always, always, always have some in your freezer.
I always cook mine in a hot, dry cast-iron skillet, and I’ve never felt the need to brine them. I told you about my foolproof method here. On the side, I love cold raw sauerkraut straight from the jar. Oh my god. I’m getting emotional.
Cabbage season is kind of over, but if you’re attached to it the way I am, you might not care. So you could also serve your chops with braised red cabbage with bacon.
Guacamole is another natural side dish for pork chops. Dave Byrd makes a killer guac.
This time of year, I’d saute up some asparagus to cuddle up to my chops. You should try that.
We discussed this already. Please refer to p. 365 of your manual. If you make any of these, won’t you please let me know what you think? Especially if you agree with me that Epicurious’ Hearty Beef Stew with Green Peas and Carrots is a motherfucking home run?
Hot Italian Sausage
I will give five dollars to anyone who tries this:
(Note: sub olive oil for vegetable oil. Actually, if you even still OWN vegetable oil, give me the five dollars back.)
What I usually do with Italian sausages is fry them for breakfast, split open. Best thing to make with them?
Sweet potato home fries cooked in bacon fat
Sweet potatoes (2 medium potatoes per person)
1. Peel 2 sweet potatoes with a vegetable peeler.
2. Grate them on the large holes of a box grater (or use the grating attachment on your food processor.)
3. Over medium-low heat, heat enough duck fat in the bottom of a cast iron skillet to liberally cover the surface of the pan.
4. When the fat is melted, crumble the potato shards into the pan, salt them lightly, and stir to coat. Flatten them with a spatula.
5. Cook for a few minutes until they begin to brown and clump up. Let them get a bit crispy, then flip and repeat. Cook them until they are as brown as you like, tasting repeatedly because the flavor will amaze you.
6. Eat them with your sausages.
7. Thank me when you see me.
Well, that’s it for this month - the last month of the current Herondale meat CSA cycle. Sign up via the gym if you want in for the new cycle, which begins in June and runs through November.
In closing, Solange Knowles thanks you for your patronage. She’s just another neighbor here on Union Street, where we chillin’ with the stinky gingko, the Brooklyn pigeons, and fifteen pounds a month of grass-fed heaven.