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Tips on Cooking Bacon

Directions

  1. Getting serious about cooking amazing bacon means a little planning is in order: so take the bacon out of the refrigerator thirty minutes before cooking and allow it to come to room temperature. The slices will separate more easily and the bacon will cook more evenly…
  2. When frying, remember that the fresher the bacon, the more moisture it will contain, and the longer it will take to cook. Thinner sliced bacon will also crisp-up more quickly. Always keep a keen eye on your bacon when frying as it can crisp-up and burn quickly.
  3. Starting with a cold pan, lay out the strips of bacon flat, then start cooking with a medium-low heat setting, increasing to medium if needed. Cook slowly, turning regularly, to help reduce shrinkage. When finished, place the bacon on paper towels to dry out to your preference.
  4. Sit back and enjoy your gourmet, hand-made bacon.

Steak: Skillet Cooking Tips

Tips

Rare (120-130°F) 6 min.?Medium Rare (130-140°F) 8 min.?Medium (140-150°F) 10 min.

  1. Remove steaks from the refrigerator 1 hour before cooking and pat dry.
  2. Set oven temperature to 375°F
  3. Heat a heavy skillet on the stovetop on high until a drops of water evaporate on contact
  4. Rub the steaks lightly with olive oil, salt and fresh ground pepper
  5. Carefully place the steaks in the pan, avoiding splattering oil and sear the steaks for 1 minute on each side
  6. Once you have seared the steaks, place the skillet directly in the oven and broil the steaks to a desired done-ness using the timing suggestions in the chart below
  7. Please do not overcook
  8. Always double-check the internal temperature with a recently-calibrated instant-read thermometer 2 minutes before the end of suggested cooking time
  9. Allow steaks to rest at least 5 minutes before serving

Steak: More Skillet Tips

Directions

Preheat Oven 325 degrees

  1. Rub meat with EVOO
  2. Season the meat with your choice of seasoning, adding a little sugar with some salt and pepper will help add a crust to the meat.
  3. Preheat an ovenproof skillet with EVOO
  4. Sear the steaks till they are brown, 1-2 minutes on each side
  5. Put the steaks in the skillet into the oven and bake for 20 minutes
  6. Enjoy

Cooking Berkshire Porterhouse Pork Chops

This is a big, thick chop! We suggest that you rub it down with olive oil, salt, and pepper and cook it in a pan as follows:

  1. Fat side down, 2 minutes
  2. Bone side down, 3 minutes
  3. 5 minutes each broad side
  4. Finish it off in the oven at 350F until internal temperature is 135F (medium rare) Tent and let rest for 10 minutes or until the internal temperature is 145F.

Ilimna Red Salmon Pan Searing Tips

The following cooking instructions are calibrated to reveal the delicious nature of Wild Caught Iliamna Sockeye. This prized, delicious fish cooks more quickly than conventional salmon so please be careful, do not overcook.

  1. Pan searing. Since pan searing (with the skin on) gives a great crispy skin, it's really important to cook the fillet at high heat in a high-smoking point oil. (Peanut oil or grapeseed oil are the two best candidates.)
  2. Before cooking, always pat the flesh and skin dry of moisture (with a kitchen towel or paper towel).
  3. Be sure to GENEROUSLY season the fish before beginning the pan searing process.
  4. Preheat the oiled skillet to the smoking point, then begin cooking the fish skin-side down (to crisp the skin and to use the fat that's just underneath the skin to insulate the flesh).
  5. After you've achieved a crispy skin (3 to 5 minutes maximum), then, VERY briefly flip the fish to "kiss" the flesh side of the fillet (cook for 45 seconds to a 1 minute) before serving on a warmed plate.
  6. This salmon will make you and your guests very happy.

Heritage Turkey Cooking Tips

Directions

As a guide, purchase 1lb uncooked turkey per person and you will have few leftovers.

  1. It's important to remember that a Heritage Turkey will cook more quickly than a commercial bird because of its natural body shape, absence of injected solutions and less fat.
  2. Always use a quality meat thermometer to gauge internal temperatures. The following instructions will ensure a fine holiday bird adorns your dinner table:
  3. Bring the turkey to room temperature before cooking. Butter or oil can be added under the breast skin to add flavor and moisture during roasting.
  4. The ideal roasting process is quite simple: place the heritage turkeys in a hot oven, pre-heated to 425F-450F and cook until the thermometer reads an internal thigh temperature of 140F-150F.
  5. Don't allow the thermometer to touch the bone. (Note: The USDA recommends a cooking temperature of 160F-180F, but this will dry out a heritage turkey. Heritage birds do not need extreme temperatures to make them safe for consumption).
  6. Due to the reduced cooking time, stuffing won't become fully cooked inside the bird, so cook any stuffing first and put inside the heritage turkey before roasting. Another method is to place a quartered orange, apple and/or pear inside the cavity instead of stuffing.
  7. Allow the roasted Heritage Turkey to stand 15-20 minutes before carving.

Black Truffle Hamburger

Ingredients
  • 1 pound Hearst Ranch Grass-fed Ground Beef
  • Two 2-inch fresh black truffles (Ideally French or Italian), peeled and coarsely chopped (you can substitute 2-oz. Black truffle butter)
  • 2 teaspoons virgin olive oil
  • Salt and fresh ground pepper to taste
  • 4 brioche buns (or other hearty bread buns), halved and toasted

Directions

  1. In a bowl, combine the Hearst Ground Beef and truffle and form 4 thick burgers. Set the burgers on a plate, cover with plastic wrap and let stand at room temperature for an hour or more, allowing the truffle flavor to marry with the beef.
  2. In a large heavy skillet, heat the olive oil until shimmering.
  3. Season the burgers with salt and pepper and cook over high heat until browned, about 3 minutes each side for medium rare.
  4. Set the burgers on the warm buns and add garnish and condiments

Blue Cheese Burgers

Ingredients
  • 2 lbs Hearst Ranch Gourmet Ground Beef
  • 4 oz Gorgonzola or Stilton cheese crumbled into small pieces (larger pieces will melt and run out of the burger when cooking)
  • 1/3 cup finely-chopped, fresh chives
  • 2 teaspoon minced garlic
  • 1 teaspoon mustard powder
  • 1/2 teaspoon cayenne pepper or 1/8 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh ground pepper
  • a dash of kosher salt
  • 8 French rolls or other artisan bread rolls

Directions

  1. combine all the ingredients in a bowl and mix well
  2. cover and place in fridge for at least 2 hours to allow the ingredients to meld
  3. quickly hand-shape 8 burgers patties
  4. avoid over handling the mixture when forming the patties
  5. ensure the cheese crumbs are small
  6. lightly oil the grill before placing the burgers over the fire
  7. grill to rare or medium rare
  8. do not press down on the pattie and only flip the burger once or twice while cooking

Lamb Burger

Ingredients
  • 1 lb Hearst Ranch Grass-fed ground lamb
  • 3 oz crumbled feta cheese
  • 3 Tbsp diced shallots
  • 3 small-medium cloves garlic, chopped
  • 1 to 2 Tbsp chopped fresh rosemary
  • 3 Tbsp chopped fresh parsley (stems removed)
  • ground pepper to taste
  • a sprinkle of salt

Directions

  1. Combine ground lamb, feta cheese, shallots, garlic, rosemary, and parsley in a bowl. Sprinkle with salt and pepper. Mix well and form 3 or 4 patties.
  2. Place patties on a hot grill or hot skillet (ideally cast iron) and cook until brown, about 5 minutes. Turn once and cook until desired doneness; about 4 minutes to medium
  3. Serve between slices of focaccia or your favorite local artisanal bread with fresh tomato and lettuce or arugula

Traditional Swedish Meatballs

Serves 8

Ingredients
  • 1 cup bread crumbs
  • 1 cup milk
  • 2 small onions
  • 1lb Berkshire ground pork
  • 1lb Hearst Ranch ground beef
  • 2 eggs
  • salt and pepper

Directions

  1. Mix bread crumbs and milk. Let swell for about 10 minutes.
  2. Mince the onion and fry until soft.
  3. Mix all the ingredients
  4. Form meat into small balls with your hands. This is easier to do with wet hands. The size of the balls can vary a little, but a cherry is too small and a ping-pong ball is too big.
  5. Fry the balls in butter in a frying pan (medium hot) for about 5 minutes. Turn them around to get them fried on all sides. The balls get dark brown
  6. Tips: Use a spoon or ice-cream scoop to get the balls round. Don't put all the meatballs in the frying pan at once

Beef Strogonoff (Crock Pot – 8 Hours)

Ingredients
  • 3 lb. Hearst Ranch Grass-fed Fajita Strips
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard
  • 2 medium onions, thinly sliced and separated into rings
  • 2 cans (4 oz size) sliced mushrooms, drained OR 1/2 pound fresh mushrooms, sliced?
  • 1 can (10 1/2 oz size) condensed beef broth
  • 1/4 cup dry white wine or water?
  • 1 1/2 cup sour cream
  • 1/4 cup flour

Directions

  1. Combine 1/2 cup flour, salt, pepper and dry mustard; toss with the steak strips to coat thoroughly
  2. Place coated strips in crock pot; stir in onion rings and mushrooms
  3. Add beef broth and the wine or water; stir well
  4. Cover and cook on low setting for 8-10 hrs
  5. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve over hot buttered noodles or fluffy rice. Nostrovia!

Ribeye Steak with Guinness Marinade

This recipe from www.fastrecipes.com for Ribeye Steaks with Guinness Marinade is for 1 x 12 ounce steak. Multiply as necessary.

Ingredients
  • 1 12oz. Hearst Ranch Ribeye Steak
  • 2 garlic cloves
  • 1 Tsp. shallots
  • 1 Tbs. Vidalia onion
  • 1/4 Tsp. Tarragon
  • 1/4 Tsp. Parsley, fresh?
  • 1 Tsp. Worcestershire sauce
  • 1 Tsp. Dijon mustard
  • 4 ounces Guinness Stout Beer at room temperature
  • 1 ounce Tamari soy sauce
  • 1/8 Tsp. black pepper
  • 1/8 Tsp. Salt, coarsely grind?

Directions

  1. Finely chop garlic, shallot, parsley, tarragon and onion and place in a small bowl.
  2. Add the Worcestershire sauce, Dijon mustard, Guinness beer, Tamari and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors.
  3. Place the ribeye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight if being used for a picnic entree the following day.
  4. Pre-heat the grill and then cook the ribeye.
  5. Place the remaining marinade in a small saucepan on the grill and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeye and serve. .

Grilled Flank Steak with Peppercorn Pan Sauce

Wendy O'Neal's Blog

Ingredients
  • Flank Steak
  • 1 cup beef stock
  • 2-3 tsps fresh ground black pepper (grind it yourself, it makes all the difference)li>
  • 1 tbl Worcestershire sauce
  • 1 tbl Dijon mustard
  • 1 tbl butter

Directions

  1. For peppercorn pan sauce, combine beef stock, ground black pepper, worcestershire sauce, and dijon mustard in a small pan. Allow to come up to a small boil.
  2. Continue boiling until sauce is reduced by at least half.
  3. Sauce should be a little thick. If not, feel free to add 1/2 tsp cornstarch mixed with 2 tsp water to the sauce to thicken it up.
  4. When sauce is thickened, whisk in butter. This gives the sauce a nice appearance and makes it a little creamy and richer. Drizzle over steak Serve with a nice garden salad for a tasty meal!
  5. For the steak, Season with salt and pepper or steak seasoning of your choice.
  6. Grill for about 3 minutes on each side for a med-rare steak or until desired doneness.
  7. Let stand under foil for 10 minutes.

Shoulder Chops in Lavender Marinade

Ingredients
  • 4 Hearst Ranch Lamb Shoulder Chops
  • 2 tablespoons fresh rosemary or 1 tablespoon dried
  • 1 teaspoon fresh thyme, or ½ tablespoon dried
  • 1/2 teaspoon fresh lavender, or ¼ dried. Double to give it a more aggressive zing
  • salt to taste

Directions

  1. Fine-chop the herbs and mix thoroughly
  2. Pat the herb mixture evenly onto the chops
  3. Wrap the lamb chops in plastic wrap and place in fridge for 1 hour or longer (no longer than 24 hours for this recipe or 12 hours if you increase the lavender)
  4. Unwrap chops, salt lightly and bring to room temperature
  5. Grill or Pan-broil for 3 - 4 minutes per side, for medium

Starch Recipes

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Roasted Potatoes
Hearst Ranch Roasted Potatoes
Serves 4

Ingredients

  • 16 small red roasting potatoes, halved and quartered
  • 1-2 tablespoons Hearst Ranch Extra Virgin Olive Oil
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon coarse freshly ground pepper

Directions

Preheat oven to 400°F.

1. Wash and cut the potatoes
2. Arrange potatoes in a pyrex or other non-stick baking pan, large enough to toss the potatoes awhile cooking.
3. Drizzle potatoes with olive oil, ensuring that they get coated
4. dust potatoes with sale, garlic powder, and pepper to taste (you don;t have to use all the spices if you don’t want to).
5. With the potatoes cut-side down, bake for approximately 50-60 minutes. 6. Check after 30 minutes, making sure they don’t stick to the pan. Jostle them with a spatula, if necessary.
7. Remove when tender, brown, and crisp.