Potato’s in chip form….a breakfast food?

The latest dilemma in our household would be keeping food in the fridge. It seems that the boys have reached the age where anything and everything is a snack, and they are snacking all day long!

Last week my oldest was chowing down on a bag of Kettle chips at 9am. Yep! Potato’s in chip form…a breakfast food in his book.  I sent him back to the kitchen…anything…even tuna on a roll….had to be better than chips. (And yes, he ate a tuna salad sandwich instead.)

When I ask the  butcher to bring home dinner, I now need a dozen sausage links instead of six. Eight pork chops instead of 4…and if steak’s on the menu…wait for it……one  per kid! No joke-

Now, the change of eating habits amongst the troops, has certainly made it a lot more fun to cook…at least we are out of the chicken tender and fries stage. But at the same time, it’s quite exasperating!

My thoughts are, let’s get these boys into the kitchen! This pasta salad happens to be a favorite and is simple enough for them to make themselves. AJ, be prepared to learn how to make your favorite pasta salad:)

 

AJ’s Favorite Pasta Salad:

 

 

 

One cup of grated locatelli, 16 oz of low moisture mozzarella; diced, one red pepper finely chopped. 15oz can of large pitted black olives; halved.
1/2 cup red wine vinegar, 1 cup olive oil, 2 tablespoon dijon mustard, 1/2 tsp black pepper, 1/2 tsp of sugar.
Whisk together!
In your largest Pasta Bowl mix the red pepper , olives & mozzarella.
Cook One pound of bow tie pasta for one minute less than instructions on box. Drain through strainer and rinse with cold water to cool. Mix pasta with chopped ingredients, gently stir in locatelli to coat pasta.
Pour dressing over pasta mixture and toss. Refrigerate for several hours or overnight for best flavor.
Although, it may not last that long!

A simple way to fancy this up would be to use whole pitted Kalamata olives instead of the canned version, and fresh mozzarella balls (halved) in place of the low moisture mozzarella. Delicious!

(By the way Liz, this recipe is also for you. I know you think that “it’s easier” if we make this yummy pasta salad…but I think you would actually have fun doing it!)

Taste the difference

R&S Meat Market invited Chef Steven from D’Artagnan to educate our customers on the difference of all natural beef, pork and chicken. Chef roasted, grilled and demonstrated carving and slicing techniques. He discussed why Natural Beef from Painted Hills, Berkshire, and Crystal Valley Farms tastes so different.

Our customers were able to sample Berkshire Slab bacon, Painted Hills Rib Eye, NY Strip Steak and beef sliders. Berkshire Pork, and Crystal Valley Chickens were grilled and roasted.

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Berkshire all natural slab bacon. Taste the difference, less salt, no nitrates. Sliced to your desired thickness.

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D’Artagnan Crystal Valley all natural whole roasters. Chicken that stays tender and juicy. No antibiotics, No Hormones.

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Chef Steven educated our customers about the difference of all natural, free range chickens. Steve showed us how to roast and carve a whole chicken to perfection. Simple and delicious, healthy too!

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Painted Hills Farm produces beef that is born, raised and harvested in the U.S.A. No added hormones, no antibiotics. 100% vegetarian diet. Grass fed, Grain finished.

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This Painted Hills Rib Eye Steak is rubbed with olive oil, salt & pepper. Grilled over a medium heat to perfection…no sauce needed!

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Painted Hills Rib Eye Steak, sliced across the grain.

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Painted Hills all natural ground beef is used to craft a delicious beef slider….a burger with a light and airy texture.

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R&S Meat Market will custom order any D’Artagnan product that you are looking for. Most items available for you the next day.

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Painted Hills all natural beef sliders.

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Chef Steven demonstrates how to carve a roasted chicken.

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A fan favorite from the tasting was the Berkshire Bone in Pork Chop. Tender and juicy with melt in your mouth flavor. Grilled in just about eight minutes.

 

Whistlin’ Chicken

As it turns out, two days of hunting down an article about grilling whole chickens, has made it much easier to tear it out, and bring the chicken to the table.

I’m happy to say…..grilling a whole chicken was simple and fancy too!

My butcher recommends a D’artagnan all natural roaster. I marinated the bird in buttermilk for 2 hours, turning it at the halfway point. Don’t Skip this step, it keeps the meat super juicy!

Pre-heat that grill! Over a medium heat, sear the bird on all sides for a total of twenty minutes. Reduce the grill to medium low heat ( 350 degrees if your grill has the handy temp gauge). Grill the chicken for 45 minutes to 1 hour, mopping every 10 minutes with your favorite barbecue sauce. I used Whistlin’ Dixie from Wild Thymes.

The chicken’s whistlin’ when it reaches an internal temperature of 160 degrees…(use the meat thermometer ….it works every time).

Remove the bird from the grill and let sit covered with foil for 5-10 minutes.

Carve and enjoy!IMG_2314

 

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IMG_2290 So good! The kids will eat it:)

What’s for dinner?

Today, I give myself permission to rip pages out of a perfectly good magazine.

I’m concerned I may have a deep seeded issue.

I can spend hours pouring through fancy cookbooks, Food & Wine magazine and back issues of Martha Stewart. In my mind I plan out the perfect meal to prepare for my hungry family. I fantasize about the spectacular dinner party I will roll out.

Yet, all of these gorgeous meals and fancy moments remain trapped between the pages of these neatly organized books.

What is wrong with me that I cannot bring myself to mar these insubstantial stacks of paper so that I may explore their deeper potential?

Yes, I know….pardon my dramatics……but really now; am I alone?

Today’s the day- I will hold my breath and tear my way towards culinary greatness…

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