Cooking GVF steaks - 

from chelseagreen.com 


THE BEST STEAK – OUTDOORS
Recipe adapted from Farmer and the Grill: A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat…and for saving the planet, one bite at a time, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

1-2 tablespoons coarse salt

1-2 teaspoons ground black pepper

1-2 cloves garlic, minced

Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

 

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak, then allow the meat to come to room temperature while you prepare the grill.

Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds.

Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down. Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees**, about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.

THE BEST STEAK – INDOORS

Recipe taken from Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes

(The amount of seasoning you will use will vary based on the size of your steak. If it is close to one pound, use less. If it is closer to 2 pounds, use more.)

1-2 tablespoons coarse salt

1-2 teaspoons ground black pepper

1-2 cloves garlic, minced

2 tablespoons butter, tallow or rendered lamb fat

Either 1 sirloin, sirloin tip, tri-tip, top round or London Broil, rib eye, porterhouse, t-bone, top loin (NY Strip) or tenderloin (filet mignon) steak. Steaks should be at least 1 ¼ – 1 ½ inches thick.

Combine the salt, pepper and garlic in a small bowl. Rub the mixture into both sides of the steak then allow the meat to come to room temperature. Preheat the oven to 200 °, then heat a large cast iron skillet or other oven-proof skillet over a high flame. Once the skillet is so hot that you can see a little smoke rising off of it, add the butter or fat. Sear the steak for two minutes on each side. Turn off the flame, and insert an instant-read meat thermometer into the boneless edge of the steak – do not insert it into the top, as there is not enough thickness for the thermometer to take an accurate reading. Leaving the steak in the skillet, place it in the oven and allow it to finish cooking, about 10-20 minutes depending on the size of the cut, until the internal temperature reads 120-135 °. Allow the meat to rest five minutes before carving and serving.

Weren’t aware that grassfed meats have different internal doneness temps than grainfed? Get a handy magnetic grassfed temperature guide, the Don’t Overdo It Magnet, from grassfedcooking.com. They’re inexpensive, and you can feel good about them, because they are made by a small, locally owned factory in my community.- See more at: http://www.chelseagreen.com/blogs/how-to-cook-the-perfect-tender-grassfed-steak/#sthash.s5YBzPNO.dpuf

Gayle's Chorizo Spaghetti Squash Casserole Recipe
By: GVF customer Gayle

1 package of chorizo, casings removed
1 large spaghetti squash
1 medium onion, diced
About 2 cups of baby spinach ( rough chop or torn)
1 small can of diced green chilies
About 1 cup of mild or medium fresh tomato salsa
2 garlic cloves, minced
3 large eggs
salt, black pepper, garlic powder, red pepper flakes
olive oil
cooking spray
medium-large baking dish

1. Preheat oven to 375, cut squash in half and place face down on baking sheet. Bake for about 20-25 minutes; not until fully cooked, but soft enough to remove squash with fork.

2. Remove chorizo from casings and brown in some olive oil. Once browned, remove from pan and set aside in large bowl.  In leftover oil/fat mix, sauté the diced onions and garlic, add some salt/pepper. Once they start to soften up, wilt in the spinach. Place veggie mixture in bowl with the meat.

3. Once the squash has cooked and is cool enough to handle, use a fork to scrape out the strands into the bowl w/ the meat and veggies. Add in the chilies, salsa- and red pepper if you like it a little more spicy,more s/p to taste. Mix with the fork to break up the strands of squash. Scramble the raw eggs and then add them into the mixture and then fold everything together.

4. Turn oven up to 400, spray the baking dish and then pour in casserole mix. Make sure the layer is even. This should take about 45 minutes to cook. You will know its done when you try to wiggle the dish and everything is pretty solid and the top has browned.

Enjoy!

- Gayle

Jimmy's 100% Grass Fed Smoked Beef Brisket
By: Jimmy R., Bel Air

1 - 3.5 lb beef brisket



1. Preheat oven to 375, cut squash in half and place face down on baking sheet. Bake for about 20-25 minutes; not until fully cooked, but soft enough to remove squash with fork.

2. Remove chorizo from casings and brown in some olive oil. Once browned, remove from pan and set aside in large bowl.  In leftover oil/fat mix, sauté the diced onions and garlic, add some salt/pepper. Once they start to soften up, wilt in the spinach. Place veggie mixture in bowl with the meat.

3. Once the squash has cooked and is cool enough to handle, use a fork to scrape out the strands into the bowl w/ the meat and veggies. Add in the chilies, salsa- and red pepper if you like it a little more spicy,more s/p to taste. Mix with the fork to break up the strands of squash. Scramble the raw eggs and then add them into the mixture and then fold everything together.

4. Turn oven up to 400, spray the baking dish and then pour in casserole mix. Make sure the layer is even. This should take about 45 minutes to cook. You will know its done when you try to wiggle the dish and everything is pretty solid and the top has browned.

Enjoy!

- Gayle

from the GVF kitchen

Simple GVF Roasted Chicken w/ Potatoes

Simple Roasted Chicken w/ Potatoes:

1. Cut up russet potatoes and toss with fresh ground black pepper, kosher salt and olive oil
2. Drizzle olive oil on skin of your GVF chicken, add fresh ground black pepper and kosher salt. 
3. Roast at 375 for one hour, then baste with 1 cup of chicken broth, then bake for one more hour. 

For more flavor: You can add lemon halves in the chicken cavity.

Enjoy!

GVF Pork Sausage & Peppers

1. Place your thawed GVF pork sausages (sweet italian, hot italian and/or kielbasa) in a skillet, fill with water just to the top of the sausage. Turn occasionally & cook until water is evaporated. This will ensure sausage is cooked all the way through. 
2. Cook for a few more minutes until outside of sausages are browned (its ok if the skins come off once cooked)
3. Slice a couple of sweet onions and cook with a pack of sliced mushrooms with olive oil and butter until caramelized, stirring occasionally.
4. Slice green, red & yellow peppers and sauté in butter & olive oil until soft.
5. If desired, layer all ingredients in a crock pot and turn to warm to keep until everyone is ready to eat.
6. Enjoy & share your experience on our social media!​

Grand View farm

where farm to table begins

GVF Pork Spare Ribs

1. Place your thawed GVF pork spare ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender, about 30 minutes.
2. Preheat oven to 325 degrees F
3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F
4. Enjoy & share your experience on our social media!