This week's selection.
I'm quite excited about this week's selection. I encourage you to not even put the meats in the freezer. Instead, make it your goal to work with them this week. The pork neck bones, for example, can yield an extremely tasty dinner. These cuts are not your usual retail cuts; however, with proper preparation and a little time you'll convince your family that they are dining in a fine restaurant.
Please reference the recipes below as Parker has spent a lot of time in the kitchen in the last few weeks working on recipes for you. Also, please be sure to reference his historical posts about rich stock. Rich stock is the key to building great dishes, so be sure to check out the recipe below.
Last night I think I made the best carrots I've ever made. We had a dinner party/potluck with some friends from out of the country. We gathered really to enjoy some foie gras that they had smuggled back with them. The gras was wonderful and a great way to start the dinner.
Parker then provided a fantastic beef pot roast (recipes below) and others brought beets, risotto, sweet potato soup, and salmon stuffed deviled eggs. It was quite the event.
I made the sides - braised red cabbage, mashed potatoes, and braised carrots. The carrots were so simple. I started by peeling the carrots and cutting the top and root end off. I cut any large carrots into smaller pieces so they would all cook at about the same speed.
In a large, deep skillet I added about 3 cups of pheasant stock (you can use beef stock or chicken stock, but that's what I had handy). I whisked in about 3 tablespoons of honey, a pinch of salt, and a generous amount of butter. I didn't measure, but probably a good 1/2 cup. Once all the butter was melted and mixed together with the stock, I added the carrots and let them simmer, uncovered, in the mixture, stirring occasionally, until the carrots were tender but not mushy. I removed the carrots, reduced down the stock mixture (stirring occassionally), and finally added back the carrots to coat them evenly in the thick, syrupy glaze. I corrected the seasoning with salt and pepper.
I transferred the carrots to a serving bowl platter and drizzled the glaze over the top of them. I served the carrots with a spoon so the guests could scoop up some extra juices.
We heard that there's a football game happening this weekend, so here are some links to recipes on our website for dips, snacks, and other fun half-time eats. Don't forget to pick up salsa, chips and whatever else you need from your stop this week!