And the recipes we used:
BOINKS...( BAHHH + OINK )
A great appetizer and party tray food...lamb meatballs with a piece of bacon as a belt or top-hat. Your choice!
INGREDIENTS:
1-lb CHERRYFIELD FARMS GROUND LAMB 1-lb CALEE'S COOP FARM BACON 2-3 tbsp SavorSpices.com Chicken Savor 1 small egg
toothpicks - approx. 10-15
Plus a few crackers or bread crumbs if needed to adjust the moisture of your mixture.
DIRECTIONS: Mix above ingredients by hand. Roll meatball into ping-pong ball size. Dust a little more Chicken Savor on top of them.
Place on baking sheet into grill or oven at approx. 350F for 20 minutes or until their internal temperature reaches 165F (or a little higher - never less than 165F)
Remove from oven or grill.
Cut Calee's Coop Farm Bacon into approx. 1-1/2'' inch pieces. drape over top of meatballs and pin them with a toothpick. Or you can cut pieces longer and wrap them around the meatballs - like a belt, and pin them with a toothpick.
Dust a little more Chicken Savor on top of them.
Put them back in the grill or oven until the bacon is done to your liking. 20 minute or so for medium done bacon, longer for crispy bacon - to your taste.
FINISHING SAUCE:
(This can be used on all kinds of meats (pork loin, lamb, ham, chops, and I like it especially for the Boinks recipe.)
INGREDIENTS:
1 Jar of J & D'S HOMEMADE JAM - I like blackberry, apricot, or peach - but they are all GREAT!
1-3 tbsp apple cider vinegar Jalapeno powder or cayenne powder A pinch of salt
DIRECTIONS:
Remove lid and place jar of jam in the microwave for approx. 1 minute - to make contents liquid. (This can also be done in a pan of water over the stove.) Pour content into mixing bowl.
Use a fine wire strainer to remove solids. Use the back of a tablespoon to squeeze all the liquids thru the strainer.
Add 1-3 tbsp of apple cider vinegar to taste. You want to balance the sweet with the tart in this sauce.
Add salt. Add SMALL amount of jalapeno or cayenne - stir well and taste as you add the amount of heat you like.
I put this in a squeeze bottle, like the ones you see in every restaurant for ketchup.
COSMO FARM CHICKEN
Rub skin with butter or canola oil, then apply your choice of Steak Savor, Chicken Savor or BBQ Savor (all available from SavorSpices.com). Cook over charcoal for approx 2 hours at 275-290F and ALWAYS check the internal temp of the chicken at the breast and the thigh (avoid thermometer contact with bone) to make sure it reaches at least 165F.
TransylvaniaFarmersMarket.com
BUSYBEE GROUND BEEF SLIDERS
Add your choice of Steak Savor or BBQ Savor at 2–4 tbsp per lb. of meat. Mix in and cook burgers as desired. Make certain all ground meat reaches 165F internal temperature.
CALEE'S COOP BACON
We applied Super Pig from SavorSpices.com and cooked in a wood pellet smoker @350F for approx 45-50 minutes. You can also cook it in your oven, or any grill on a fine wire cooling rack above a foil lined pan to catch drippings.
MOUNTAIN VALLEY MEATS BREAKFAST SAUSAGE & EGG SANDWICH We added W.O.W. (Way Out West Trail Dust) to the CALEE’S
COOPS eggs and scramble.
Recipes courtesy of Market Vendor Tim Tucker of Savor Spices – visit SavorSpices.com
8 OWLS FARM GOAT LEG ROAST
Goat is the one domestic meat to be yet discovered and fully utilized by chefs. We think it will become very popular soon! It should be cooked long, and at low temperature to insure adequate time for a tender cut of meat.
Marinade the roast in an oil and vinegar based dressing and Chicken Savor or Fine Swine & Bovine from SavorSpices.com overnight in your fridge – or, for a small to medium (2-4 lb) cut of meat you can combine:
1 qt. buttermilk (Don't use fat free. We want the fats to help moisturize the meat.) 1 pt. to 1 qt. water (Use enough to cover the meat.) 1/2 cup apple cider vinegar 1/4 cup of sea salt or kosher salt
2 tbsp cracked pepper 3-4 large sprigs of fresh rosemary – bruised 1 tbsp coriander 1 tbsp cumin 1 tbsp Allspice
Mix well and chill to 40 degrees.
Pierce the goat all over with a jacquard or a fork to help insure marinade can penetrate. Place in a nonreactive dish (no aluminum or cast iron - but plastic, glass or stainless is fine) with a tight cover and place in refrigerator for at least overnight or up to 24 hours.
Remove, rinse and pat dry. Apply a small amount of yellow mustard as a "glue" and then apply a liberal amount of your choice of Chicken Savor or Fine Swine & Bovine from SavorSpices.com.
Over high heat, sear the outside of the goat roast, turning it to prevent burning, then turn down heat to 225-250F and cook for several hours until internal temperature reaches 160F.
Remove goat roast, double wrap in foil, adding 1 cup of apple juice, 3 tbsp of soy sauce, and 4 tbsp of Fine Swine & Bovine or Chicken Savor to the foil.
Put roast back in oven/grill and cook until internal temperature reached 205F. Remove and allow to rest for 15-30 minutes. It should "pull" like pulled pork.
Recipes courtesy of Market Vendor Tim Tucker of Savor Spices – visit SavorSpices.com
TransylvaniaFarmersMarket.com
