208 Mondays

 

Our Family

 

 

I love January!

I love one really good thing.

I love Mondays, Mozart, Monet, and Henri.

I enjoy the beach, the mountains, family meals, cooking together, a superb wine and a fancy champagne.

Bermuda Blue is my color of the year and Authentic, Generous and Gracious people inspire me.

The Butcher, Our Children, Our Home, Our Market, and You… Our Special Customers… are my Top Priority.

I enjoy everything I do.

 

January, is a beautiful time to stop and take a breath.

Clean up and start fresh. Make a list. Look for the opportunity in the new year, and set into motion the experiences you look forward to and the moments that you’d like to accomplish.

 

The past several years have been a time of  growth for me.  As a Wife, as a Mother, as a Person.

Our Market, a small family business, has  been integrated into our daily lives from the beginning, but never to this extent. The appreciation that I have gained for how hard Anthony has worked over the past thirty years at the Meat Market, has reached a new level. I am extremely grateful to him, for continuing the tradition of Butchery, which is an art form that when done correctly, is beautiful and necessary to our existence.

Every year brings something new, but the lessons from the past four years have been especially vital for me and for Anthony.

The year 2013 was a turning point in our family and in our business. Anthony and I deeply evaluated what we wanted for our family and for our market.  We discussed the changing energy of our customers needs, the quality of product that our customer was asking for, and the amount of time that our business needed from Anthony and from myself. The ultimate conclusion from our evaluation, was that after being a “stay at home mother” for fourteen years, I would begin to work at the Meat Market. Knowing that this would be a very big change in our home, also made us decide to close our Market every Monday so that we would have one day to pause and reorganize each week.

The outcome from our discussion became a new method for our life, a new method for our business. The outcome of our discussion became Chowfancy~

 

“What is Chowfancy?”

Chowfancy is a combination of Anthony and Myself.

Chowfancy defines  learning  to rest, not to quit.

Chowfancy takes hard work, dedication, compromise and a balancing act of sorts.

Chowfancy means love what you do. Do what you love.

Chowfancy reminds us that change is good and new adventures are essential.

Chowfancy is our story.

 

Our theme for 2018 is #onegoodthing

When you visit R&S Meat Market, you are entering  an extension of our home. In our home our methods are, less not more, quality over quantity, fresh is best and family first.

Our staff, our products, everything you see at R&S is handpicked by us.

If we would not use it or feed it to our family you will not find it in Our Market. Customer service is of utmost importance to us. You deserve the very best and we are honored to bring it to you!

Our Special Customers, are a part of our story. We are grateful to you and completely enjoy you!

Cheers to a fantastic New year 2018 and Cheers to 53 more Mondays!

Chowfancy,

Anthony & Keri

#thebutcher, #thebutcherswife

Rosé and Sage Turkey 

 

Thanksgiving is almost here… Lets make it a great one!

Hosting a holiday meal, whether it be for five or twenty-five, needn’t be stressful.

Take a moment now to review the guest list, read through your recipes and shop for any items that you will need.

Rosé was the wine of the summer…so I have decided to carry it right into fall with this Rosé and Sage Roasted Turkey. Many of the items that are needed for this recipe can be purchased ahead. Take the time this weekend to do little bit of organizing and gathering.

 

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It’s Turkey Time!

Thanksgiving is on its way!

Time to start thinking about the star of the show…
This year The Butcher will once again bring you Fresh Turkeys from D’Artagnan. All Natural. No Hormones. No Antibiotics. Be sure to place your order early to avoid disappointment!

Take a minute to view the following videos for a few tips on preparing the Turkey. The full recipe for my Rosé and Sage Turkey will follow shortly.

Continue reading

Tom & Nancy’s Three Herb Pesto

Tom, who happens to be a long time friend and customer at R&S Market invited me into his kitchen to mix up a batch of this delicious Three Herb Pesto!

 

#cooktogether

The one thing that I love better than cooking… is cooking together!

Tom Dufek is a special customer at R&S Market, but he also happens to be a wonderful person and good friend to The Butcher and I.

Tom and his wife Nancy make this special recipe for a Three Herb Pesto that is perfect for the bounty of tomatoes that are overflowing from your garden this time of year!

My son Anthony Jr., is an avid photographer and videographer, so he was on hand to document the pesto making afternoon …lots of fun!

Make a batch of this pesto to serve with tomatoes and mozzarella or to mix into a delicious pasta dish. If you make extra, it freezes really well in small portions of an ice cube tray… just pop them out and defrost when ready.

 

 

 

 

INGREDIENTS:

2 CUPS OF FRESH BASIL LEAVES
1 CUP FRESH PEPPERMINT LEAVES
1 CUP OF FRESH CURLY PARSLEY
1/4 CUP OF PINE NUTS
3 CLOVES OF GARLIC
1/2 CUP OF OLIVE OIL

1/2 CUP OF PARMESAN CHEESE

1/8 TSP SALT

1/8 TSP PEPPER

 

METHOD:

Add the first six ingredients to your food processor and start mixing. If the pesto doesn’t start to come together you may add another several tablespoons of olive oil.

Once the pesto has started to come to a paste, you can add the parmesan cheese, salt and pepper. Process until you see a creamy consistency.

You will find a printable recipe here Three Herb Pesto Recipe

Serve over fresh tomatoes and mozzarella for a beautiful beginning to any meal!

Chowfancy Friends!

Take some time to Cook Together this weekend!

The Butcher’s Wife

Grill to Perfection!

Wagyu Tomahawk Rib Steak Grilled over a medium heat (400 degrees fahrenheit) for 24 minutes. Served Medium-Rare…no sauce required!

With the summer holidays approaching and the weather warming up, it’s time to stoke up those barbecues and grill up some perfection!

In our house…The Butcher Cuts, and I Cook…. that means grilling too!

Grilling a Steak or Burger can be intimidating, but only if you let it be~ Follow these tips…and you will grill up fabulous dinners this summer!

FIRST THINGS FIRST….THE TOOLS~

Make life easier for yourself, by investing in a few simple tools, to help you master the grill!

These simple tools will help you grill your meal to perfection!

You will need:
2 simple, metal, thin spatula with a long enough surface to hold the meat.
2 sets of simple metal tongs.
One or two meat thermometers…again…this is the place I feel that the simple ones…work best!
An easy to use kitchen timer.
A Meat Thermometer
Wooden cutting board.
Several Sharp Knives, one that has a serrated edge.
Salt and Peppermill

NEXT…STOP BY THE BUTCHER AND PICK OUT A TOP QUALITY PIECE OF MEAT

At R&S Meat Market, The Butcher is always striving to bring you the best quality beef, pork and poultry. Anthony has been replenishing the Meat Cooler at R&S, since January, and there are many delicious Prime Dry Aged Steaks to choose from, as well as All Natural Options, Wagyu and other specialty items on hand or available for order.

The Butcher is always willing to talk with you and direct you towards the piece of meat that will suit your budget, gathering or special occasion.

This is the Meat Locker at R&S Meat Market. Anthony …also known as The Butcher… has invested a lot of time and knowledge into picking out the right beef to bring to our Gourmet Market.

TIPS FOR SIMPLE GRILLING~

As a rule, I never grill on high heat.

Always bring the meat to room temperature before grilling.

Heat your grill to a medium heat. Every grill is different. On my grill, with three burners lit, medium brings the heat to 400 degrees.

Plan to stick close to the grill while you cook. This means, plan out all of your side dishes ahead of time and prepare your salad. Make sure everything is ready to go before you put that meat on the grill~

COOKING TEMPERATURES AND APPROX. COOKING TIMES~

Using a meat thermometer will ensure that you always have the doneness that you are looking for.

GROUND BEEF must be cooked to 160 degrees internal temperature

BEEF/VEAL/LAMB can be cooked to
145 internal temperature for Medium-Rare
150 internal temperature for Medium-Well

POULTRY must be cooked to 165 degrees internal temperature

PORK should be cooked to 145 degrees internal temperature and will be a slight bit pink in the center…that’s OK~

Use a timer! I suggest this because everyone’s idea of five minutes is different.
The cooking times below, are for cooking over medium heat, and flipping once at the halfway point.

A Flat Iron Steak will take about 12 minutes over medium heat
A skirt steak will take about 10-12 minutes over medium heat.
A Flank Steak will take about 14 minutes over medium heat.
A Filet Mignon Steak will take about 12 minutes over medium heat.
A one inch Rib Steak or Shell Steak will take about 12 minutes over medium heat.
A two-inch Wagyu Tomahawk Steak will take about 24 minutes over medium heat
A Porterhouse is tricky, It can take 14-18 minutes over medium heat for medium doneness.
The Gourmet Burgers at R&S are a half pound each. When put on the grill fresh, they will take 16-18 minutes ( medium heat ) for medium-well.

Scroll through the gallery below to be inspired~
#feedthefamily #happysummer #chowfancyeveryone

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