Stuffed Lamb burger with Baked Black Bean

 Savoring Mohawk Valley...we truly are blessed to live in this area...yes even despite the recent rain-fest. We have access, at least in my opinion (and I know a lot agree) to some of the best beef, pork, lamb, turkey, chicken, duck ....oh the list is extensive!

Someone asked me the other day, how I "rate" what I eat. The first time I purchase a meat product I only season it with salt and black pepper, fresh ground of course. Cook it in the most basic of ways. My dad taught me this trick, good quality meat (chicken, lamb, pork etc.) should never need anything more then that to be flavorful. If the product is flavorful that way, then I know when I add other spices or seasonings, the two will "marry" and become one. When you sample a flavorful dish, you should really be able to taste everything on its own and at the same time, all together.

I immediately think of two local restaurants that accomplish this all the time. And a large part of that is that they use as much local as they can! The Table in Fort Plain and The Tailor and The Cook in Utica.

How lucky are we that we have access to the same products they use from the area! I haven't sampled everything in the Valley or CNY, but I am working on it. There are so many great things for me to discover and I am working on that! If you know of a farmer in the Mohawk Valley or CNY, that you like me to try something and then create a recipe, please email me!

So, this recipe features a few farms:

http://www.droverhillfarm.com/                  http://www.anotherjonesfamilyfarm.com/

http://bouchardbeef.weebly.com/               http://gianfortefarm.com/

http://shawsmapleproducts.com/

copyrightcatmacera2013

 

 

1 lb Drover Hill Ground Lamb

6 tbsp. Jones Family Kuyahoora Crème

4 tsp. Shaw's Maple Seasoning (Maple pepper)

s/p

1 egg

1/4 c panko bread crumbs

 

Baked Black Beans

 

2 c Gianforte Black Turtle Beans, cooked and cooled

6 slices Bouchard Farm bacon, fried crisp

1/2 onion, diced

1/2 c Shaw's maple syrup

1/2 tsp. ground turmeric

1/2 tsp.  ground curry

1/2 tsp. ground cumin

1/4 tsp. cayenne (adjust to taste)

1/2 c. chicken stock

s/p

 

For the burger:

 

Stir together the kuyahoora crème and maple seasoning. Refrigerate for a couple of hours. Form into 4 equal in size balls; set aside.

 

 

Season the lamb well with salt and pepper, add in egg and bread crumbs. Mix together just until combined. Dived into 4 equal portions, roll into balls. Insert two fingers into the meatball and form a well in the middle of the ball, that will hold the cheese. Place the cheese in the middle, close the opening by squeezing and shaping back into a ball. Flatten slightly, place on a platter and refrigerate until ready to cook.

 

For the Baked Beans: Preheat oven to 400 degrees F.

 

Reserve about 2 tbsp. of the bacon fat and sauté the onion until translucent.

 

In a large bowl stir together all the bean ingredients. Crumble in the bacon. Pour into a 2 qt. oven proof dish. Bake for 1 hour or until slightly crisped on top.

 

About 15 minutes before the beans are done preheat grill on high. While the beans rest for about 15 minutes, grill the burgers over med/low heat for about 5 -6 minutes per side.(or until desired doneness) Turning only once.

 

Let the burger rest about 5 minutes. Plate and serve. (optional, sprinkle with diced preserved lemon)

 

 

 

 



Roast Duck with Peach Cardamom Glaze

If you have had duck from some other source and thought it was good, well I strongly urge you to stop at the market, get yourself  to Jennifer from Slate Creek Farm!! This duck was about 7.25 lbs, rendered some wonderful fat that I will use later for a variety of things but the meat on this was most impressive! Even after a 5 hours roasting, this meat was moist, tender and just downright flavorful! (https://www.facebook.com/SlateCreekFarm?fref=ts)
Now some often question the price at $6.50/lb, this is right with what commercial duck will go for, I am telling you, this duck is far superior then any other! So you are getting what you pay for! You can easily feed 8 people from one. Or do what I do, feed 4 the first round and the other half will feed another 6-8 (watch for my recipe to show you!!). And then make a wonderful stock from the bones left....just incredible amount of goodness for you dollar! (sorry went off on a local support rant there, I will leave that for the Market blog!)

This about a 5 hour cooking time so make sure you have the time to really enjoy the process, you will be well rewarded!!

copyrightcatmacera2013

 

 

 

1 Slate Creek Farm Duck, thawed (neck, gizzards and liver removed*), rinse and pat dry

 

s/p

 

peach cardamom jam (or your favorite jam)**

 

 

 



 TIP: Frozen meats need about 20 minutes per pound to thaw in the refrigerator. This may vary.


Preheat oven to 450 degrees F. You will need a large roasting pan with a raised rack.

Season the cavity of the duck well with salt and fresh black pepper. Pierce the entire bird with a fork, using care are not to go to far into the meat. Place on rack breast side up. Season with salt.

Place in oven for 1 1/2 hours. Remove from oven, place bird on a platter and drain of the fat drippings into another pan. (doing this prevents the fat from burning and really splattering!)

Pierce the duck again all over. Place the duck back on rack, except place it BREAST SID DOWN. Lower the heat to 325 degrees F. Roast for 1 hour. Repeat as above, but place the it BREAST SIDE UP. Roast for another 1 hour. Do this process once more, this one will be BREAST SIDE DOWN.

After the last hour remove the duck, pierce again, drain any drippings. Raise the temperature to 450 degrees F. Place duck back on the rack BREAST SIDE UP. Roast for 45 minutes. This will really crisp the skin. For the last 15 minutes, remove from oven spread jam on the top in a thin layer and roast another 15 minutes.

Remove from the oven tent with foil and rest 15-20 minutes before carving.

** This duck is so delish, you really don't need a glaze! But don't limit yourself either. I have done glazes of blackberry with rosemary reduction, or a wonderful cranberry orange water reduction (with toasted pecans)

Spicy Grilled Brisket

This brisket comes from Bouchard Farm II (http://bouchardbeef.weebly.com/). This cut was done just right, even thickness, just enough fat layer and a good weight, about 3.5 lbs. As with any low and slow, grass-fed beef cooking, you need to adjust your time table and be somewhat flexible. You can easily do this in the oven, the key temperature is about 300 degrees F.

copyrightcatmacera2013

 



This spice mixture makes more then you need for this recipe, but stores well  and I am sure you will find many other ways to use it. It is a blend that tweaked for sometime, as there are several different Berbere powder combinations, but this worked well for me. Toss some fresh shrimp in about 1 tbsp. or so, sauté until crisp in oil/butter combo, throw over fresh lettuce with a garlic yogurt dressing, quick easy dinner!
You will see I use this a few times! Don't forget to check out Little Falls co-op for these spices!!

2 tbsp. paprika
1 1/2  tbsp.ground cardamom (the co-op has the seed, just grind them yourself in a coffee grinder, just don't use it for coffee!!)
1 1/2 tbsp. ground coriander
1 tbsp. ground fenugreek (co-op carries the seed!!)
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
1 tbsp. fresh ground black pepper
1 tbsp. kosher or sea salt
3 tsp. cayenne pepper (more or less to taste)
1/2 tsp. ground cloves

Place in a dry skillet over md/low heat, stir to combine well. Heat slowly, just until the blend becomes fragrant. Remove from heat allow to cool. Store in a glass container for up to 6 months. You can use this as is or add olive oil to blend into a paste, brush on a chicken (don't forget to put some under the skin) then roast on the grill.

For the brisket: you will need about a 3.5 - 4 # Brisket and 2 tbsp. of the spice blend and add an additional tsp. of ground cinnamon, stir to combine. Rub this all over the brisket, generously. Really rub it in. Place the brisket on a platter, refrigerate uncovered overnight.***

copyrightcatmacera2013

Bring the brisket to room temperature for about an hour before placing it on the grill. For the basting glaze you will need:

1 c Saranac Chocolate Lager (if you don't have this, then use a lager and add 2 tbsp. baking cocoa to the rub mixture)***
3/4 c brown sugar
1/3 c maple syrup http://shawsmapleproducts.com/ grade A or B
2 tbsp. balsamic vinegar
a good pinch of sea salt

In a pan over medium add all the above EXCEPT the salt. Whisk to combine well. Bring to a boil, then lower to a simmer, continue to simmer until reduced by 1/3. (As this cools it will become more syrupy.) Remove from heat stir in sea salt, allow to cool.

Preheat grill on high for 10-15 minutes. Lightly drizzle the brisket with olive oil. If you have three burners, turn the middle one off, lower the outer two to med low. Close the lid, cook for 20-25 minutes, flip. Let roast for about 2 1/2 hours.

After 2 1/2 hours start basting with glaze every 15 minutes for 1 hour. Meanwhile, prepare foil that will wrap the brisket completely; set aside.

Place brisket on foil, add 2 tbsp. water on the bottom, wrap well. Return to the grill, adjust heat to medium and continue to roast for at least another hour. Remove from heat, allow to rest for 30 minutes.

Slice thin, serve with a bun or on flat bread, with leftover glaze for extra dipping sauce! Yum! Half of this Brisket should very easily feed 4 people. Dice the remaining half, add diced potatoes, sauté in lard until crisp and make a spicy Hash. A poached egg, toast, fruit and coffee you have one heck of a Sunday morning breakfast!

Mayonaise

I am not a fan of mayonnaise, well not store bought anyway. Making your own is, easy, better for you and well, opens the door for mayo adventures! Get the basic down, then you can make ...well endless flavors! In this recipe I used duck eggs, you can follow this recipe and use chicken eggs as well. The duck eggs make a wonderfully thick creamy mayo. And depending on the oil you use, it will only cost about $ 3.00 to make 2 cups! This is so flavorful, you don't need much, you have control over what goes into it and it will keep refrigerated about 2 weeks.

copyrightcatmacera2013

 



2 eggs (duck or chicken) Slate Creek Farm has great duck eggs!
2 c oil (I use a 50/50 combo of Extra virgin olive oil and Grapeseed oil)
1 tsp Dijon mustard
1 tbap lemon juice
kosher or sea salt and fresh ground pepper (most times I use Black pepper, but white pepper is great!)



In a bowl of a food processor or blender (and if you are brave a bowl and whisk!!)
Crack the eggs into the bowl, add a pinch of salt and a good crank of pepper, lemon juice and the mustard.

copyrightcatmacera2013

 

Give it a whirl for 30-45 seconds or work that arm muscle and whisk away!! (all the kneading I do making breads, the hand whisk is the last thing I want to do ha!)

 

copyrightcatmacera2013

 



 



With the machine running slowly and in a steady stream add the oil. Pour for 30 seconds, stop pouring for 10 seconds (leave the machine running). Repeat this until about half of the oil is gone.

copyrightcatmacera2013

 



Sorry for bad photo here, who know it would be so hard to pour with one hand and try to take a photo with the other!! haha but you get the idea!

Once half the oil is in, you can just continue to pour in a steady stream, until desired thickness is reached. (the duck eggs only needed about 1 1/2 c of oil) Stop the machine, scrape down, taste and adjust seasoning as needed.

Now is when you would add in any extras: chopped fresh basil (maybe basil and sundried tomatoes!), chives, scallions, my new fav, green (spring) garlic!!, rosemary, thyme, tarragon, lemon balm.....or use several herb!

copyrightcatmacera2013

 

TADA!!!

Fresh Greens, Chickpeas and Pasta

I am by no means a "meatless Monday" type of person, with that said, I am a lover of all the fresh produce available through the season! I call it my "Veg- more-meal", I don't pick any particular day! You notice I said meal not day, that is because I will use left meat as a protein source with at least one meal. I try to do a  "Veg-more-meal" every day, could be breakfast, lunch or dinner! A few things happen, I stretch the dollar, so now I can buy more of that wonderful local grown meat/poultry/pork, (personally, I think we have the BEST meat farmers!) which by the way, has such wonderful flavor you really know what these meats should taste like!

When you purchase veggies at the market, they can become part of a "go-to-quick" meal later in the week. So buy two or more of the same item, cook one time, reserve equal portions for later uses in the week, stored in the refrigerator. Beans (red, black, chick pea etc.), pasta, lentils also, cook these up once a week to have on hand for later. Every Sunday I am simmering away a pot of dried beans of some sort, yes dried they really take little effort, I don't have any of that slimy stuff (what is that?) and I can flavor my beans if want, with rosemary, thyme, garlic, well you get the idea.

copyrightcatmacera2013

 

 

2 c of your favorite pasta, cooked al dente

1 c cooked chickpeas

1lb fresh mix greens rinse and chopped roughly

2-3 garlic cloves, minced

pinch of hot pepper flakes

s/p

olive oil

1 tbsp. butter

Haloumi Cheese, cubed (https://www.facebook.com/pages/Three-Village-Cheese-Co/137550649698754?fref=ts)

 



In a large skillet, heat 2 tbsp. olive oil and 1 tbsp. butter over med/high heat. Add in the chickpeas, toss to coat and fry until just golden and crisp. Remove to a platter, set aside.

Add 1 tbsp. oil to the pan and the garlic, lower heat to med/low, taking care not to burn the garlic, sauté -12 minutes. Add the chopped greens and pepper flakes, toss to coat, season with salt and pepper, drizzle with a little more oil. Cook until just soft and have taken on a beautiful green color.

Add the pasta and chickpeas to the pan, stir to combine. Taste and adjust seasonings if necessary, add in cubed cheese and cook for another 5 minutes or so over medium heat. You are not looking to melt the cheese, rather warm it through. Give one final drizzle of olive oil.

Got leftovers? Make a frittata!

Farmer Market Dinner

I am so excited that the farmer market season is up and running! I just savored such a delightful dinner, that was 100% from the Herkimer Farmers Market at Harc! 

copyrightcatmacera2013

4 Duck eggs (https://www.facebook.com/SlateCreekFarm?fref=ts)
Fresh Sprouts (https://www.facebook.com/FireSeedFarm?fref=ts)
Cattails (https://www.facebook.com/FireSeedFarm?fref=ts), diced
1 lb. Chorizo (https://www.facebook.com/BouchardFarmII?fref=ts)
1 loaf sourdough cracked wheat (or your favorite)(https://www.facebook.com/CatsCreationsbakedgoods)
2 tbsp. vinegar
butter
s/p

In a cast iron skillet (or grill) the chorizo in 2 tbsp. olive oil over medium heat until browned and cooked through.

 In a separate skillet heat 2 tbsp. butter over medium/high heat, until the butter just starts to brown. Add in cattails, season with salt and pepper. Cook until well caramelized.

Lightly toast the bread. Place on serving plate and top with a healthy handful of sprouts.

In a 3 qt. sauce pan, bring water to a gentle simmer over medium heat. Crack eggs into 4 small Pyrex dishes. Add the vinegar to the simmering water, using the handle of a wooden spoon, start to swirl the water, then gently pour in one egg, continue to swirl for another 10 seconds. Cook the egg for 2-3 minutes. Remove with a slotted spoon, tap the bottom of spoon on a towel to remove excess water.
Repeat with remaining eggs (no need to add any more vinegar).

Place 1 egg on bed of sprouts, slice the chorizo. Divide the chorizo and cattails equally among the plates.

Cran-Apple Chutney Pork Chop with Spicy Corn Salsa

If you haven't made to any local food swaps, you really need to. It is a great way to enhance your pantry with items you would never make yourself. Here, I used a cran-apple chutney, something I enjoy, but wouldn't preserve myself. It made a great topping for Drover Hill Farm center cut pork chop. Served along side a spicy corn salsa topped with fried cream cheese. The corn salsa is made of all ingredients that I preserved from the summer bounty, including tomatoes!

 

 

copyrightcmacera2013

 

 

 

 

 

 

4 pork chop

s/p

chutney or your favorite glaze

 

2 tbsp. olive oil

2 c kernel corn

1/2 c diced peppers

1/2 c diced onion

1/2 c diced tomatoes

2 cloves of garlic

1/2 tsp. each of gr. cumin, paprika, gr.coriander

1/4 tsp. cayenne pepper (more or less to taste)

salt and fresh ground black pepper

1/4 c heavy cream

 

Jones Family Farm cream cheese

bread crumbs

1 tbsp. oil

 

Using a cookie scoop, scoop cream cheese, roll into ball. Place bread crumbs in a bowl, roll the cream cheese to cover, flatten slightly. Place on a platter, repeat until finished. Keep in refrigerator.

 

In a large skillet heat oil. Add in onion and garlic, sauté over medium heat until soft, about 5-7 minutes. Add in peppers and tomatoes, season with s/p. Sauté until liquid is evaporated, 4-6 minutes. Stir in spices, and cook 1 minutes. Add corn and heavy cream, simmer until thick and heated through.

 

Preheat grill on high. Season each chop with salt and pepper. Drizzle with just a bit of olive oil. Place on grill, do not move and cook for 3 minutes, with lid closed over medium heat. Rotate, to create cross hatch. Cook another 3 minutes. Flip over and reduce heat to low. Spread chutney over top  of chop, close lid and cook for 5-6 minutes.

 

Remove from grill, cover with foil, let stand 5 minutes.

 

Heat 1 tbsp. oil in a skillet over high heat. Carefully add in the bread cheese. Cook 1 minute, carefully flip and brown the other side. Blot off any extra oil on towel, place on platter.

 

Serve chop with salsa topped with cream cheese.

 

Any leftover salsa, toss in a frittata later in the week!