VALENTINE’S DAY
Since making reservations isn’t really on the table for this year, we’re here with some local farm to table inspiration…
BEEF
GRASSFED, GRASS-FINISHED, DRY-AGED STEAKS
Did you know one of the BEST methods to prepare our premium grassfed and finished steaks is the OVEN? Surprised? Just a quick high temp sear in cast iron followed by a few minutes in a hot oven.
Or you could try the REVERSE SEAR technique.
Add a dollop of compound butter (or here) and voilà, steak perfection. The temps are predicted to be single digits this weekend, so your oven’s definitely your best option. Try this method and you may not think about your grill until summer.
Lucky for you, our STEAKS are in full supply! Take your pick . . .T-Bones, Bone-in Ribeyes, Filet, KC Strips, Bacon-wrapped Sirloins, or our specialty Club Steaks – a Bone-IN KC Strip.
Linked Recipes:
Pan Seared Grass-fed Steak with Garlic Herb Butter from Seven Sons
VIDEO How to Make the Ultimate Cast-Iron Steak with Herb Butter from America’s Test Kitchen
VIDEO How to Reverse Sear a Steak from Serious Eats
CHICKEN
PASTURE-RAISED WITH NON-GMO FEED
We’ve raved about the Airliner Chicken Breasts with Herb Pan Sauce before, but seriously you can’t go wrong with this simple – but oh so elegant – chicken choice. Pair it with a salad and crispy smashed potatoes and you’ll feel like you’re dining at a lovely bistro (Added bonus, you won’t have to change out of your slippers!)
This may be a new cut to you, but it’s a longtime favorite of chefs and foodies.
They say it’s the best of two worlds – boneless + skin on breasts!
PLUS you get a dab of rich, dark meat because the wing drumette is included!
Do YOU love the convenience of boneless breast, but miss the chicken skin’s moisture-protecting property?
Do YOU just miss the fabulous flavor (and appearance) of crispy chicken skin?
Yes?!? Then Bauman’s AIRLINER CHICKEN BREASTS are for YOU.
Linked Recipes:
Airliner Chicken Breasts with Herb Pan Sauce
Smashed Potatoes from BON APPÉTIT by Molly Baz
PORK
PASTURE-RAISED WITH NON-GMO FEED
In case you missed it, we’re fully stocked on all things piggy! So we have not one but TWO recommendations for your big dinner . . . Chops or Tenderloin
Sometimes simple is best and you can’t miss with either our Bone-in Chops or Bauman’s signature Nitrate-Free, Hickory-Smoked Chops.
Olivia, a former market manager, suggests we point you towards this delish Flattened Pork Chops with Greens and Mustard Pan Sauce recipe. She says it’s a 2-in-1, salad and main dish packed with flavor.
Maybe you’d rather spend your lazy Sunday afternoon in a Scrabble or movie marathon and let the slow cooker do all the work? If so, here’s my Can’t Fail Smoked Pork Chops recipe . . . Layer our Hickory-Smoked Chops in a crockpot with your favorite Brown Mustard, warm until heated through. Dinner, done!
If you’re looking to step up your culinary game for Valentine’s Day, you’ll have everyone swooning with Stuffed Pork Tenderloin. The recipe comes via Ken, who shares he’s converted everyone who’s tried it into a pork lover. This Stuffed Pork Tenderloin is packed with flavor from balsamic caramelized onions, crumbled bacon, manchego cheese, and (optional) spinach.
Linked Recipes:
Flattened Pork Chops with Greens and Mustard Pan Sauce from BON APPÉTIT by Claire Saffitz
Stuffed Pork Tenderloin with Caramelized Balsamic Onions from Hey Grill, Hey by Susie Bulloch
DUCK
PASTURE-RAISED WITH NON-GMO FEED
Do you have a Julia Child wanna-be in your house?
And an InstaPot?
And are you willing to spread your Valentine’s Day culinary adventure over two days?
Well then . . . you need to give Duck à l’Orange the Right Way a try! Your kitchen may be a mess when you’re through, but man-o-man doesn’t this look incredible! (Check out other duck recipe recommendations here.)
Linked Recipes:
Duck à l’Orange Recipe from Serious Eats by Daniel Gritzer
The Right Way to Make Duck à l’Orange: It’s All About the Sauce from Serious Eats by Daniel Gritzer
VIDEO How to Make Duck à l’Orange the Right Way from Serious Eats by Daniel Gritzer
LAMB
100% GRASSFED AND FINISHED
Looking for a minimum of fuss with maximum flavor recipe that will have you drooling the whole time it’s in the oven? Then Slow Braised Lamb Shanks are totally where it is at! Did we mention it makes it’s own sumptuous gravy?!?
Linked Recipes:
Slow Braised Lamb Shanks from Cooking Maniac by Ann
