Tag: all natural
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Decadent Lamb Dish with Fresh Herbs
This simple yet elegant lamb dish features a marinade of garlic, lemon, thyme, rosemary, salt, pepper, and olive oil. A Frenched Rack of Lamb serves two to three people and can be marinated overnight and cooked in a 400-degree oven for 35-40 minutes, resulting in a delightful meal.
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Grateful Gatherings: Boneless Turkey Breast Recipe
Keep it simple by roasting a Boneless Turkey Breast and serving it with a white wine gravy! All can be made ahead to keep things simple! THANKSGIVING What’s in a word? Take a moment to think about the meaning behind whatever it is that we are celebrating. Thanksgiving is more than just a day that…
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Italian Hospitality
Fabio Dell and his recipe for Fagiolini in Umido (String Beans in Tomato Sauce) to accompany my Italian Chicken Thighs with Lemon and Rosemary…although I’ll bet the pasta recipe actually came from his Mama’s Cucina as most Italian recipes do! We served Fabio’s pasta as a first course to our Italian Chicken Thighs. Bellissimo! Impromptu…
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Bourbon Glazed Berkshire Pork Roast
This may sound ridiculous, but The Butcher had put a ban on my efforts of perfecting pork chops. Yep, I know, crazy right? Well, he was nice about it…but he kindly asked that I stop cooking pork chops…because it just wasn’t working. So, for a few years I bypassed the pork section of the meat case.
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There is a difference between Pekin and Peking duck!
My quest to learn how to cook every item in the butcher’s case continues. This year I am determined to cook at least one new dish every week. I am inspired by listening to family traditions of others, and love to see how beautiful dinners can bring friends and families together. The brisk mornings these…
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Fresh From the Catskills!
Over the past year our family has fallen in love with upstate New York. When you have young children it is a wonderful escape, that doesn’t break the bank, and is simple to get to! On many of our trips to the Catskills we have stopped at beautiful roadside farm stands. Each time bringing home…
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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…
Chowfancy 