Osso Bucco with Wild Fork Foods
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Thanksgiving with Schmidt Bros Knives
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I have been a big fan of Wild Fork Foods for many years and so I was really excited when they reached out and asked me if I wanted to share some recipes using Wild Fork Foods products. While these products were sent to me at no cost, all of the opinions are authentic and my own.
Wild Fork Foods is a retailer, offering over 450 frozen meat and seafood products. But thats not all. They also offer a bunch of extra grocery items to make things really easy including seasonings, sauces, bakery items and vegetables.
Each time I have had a Wild Fork Foods delivery, the boxes have arrived ultra well insulated and everything is still very cold and frozen inside. In fact, on my last order, the delivery driver actually delivered it to the house across the street, so it was about another 12 hours after expected delivery, that I was able to get my hands on it. The box was still super frozen, showing no signs of defrosting.
Wild Fork Foods packages are sturdy and in the case of meats-vacuum sealed. It makes them really easy to store and makes sure that they show up in great condition. After opening the packages, I have always found them to be high quality and flavorful.
There are a few different reasons that I like Wild Fork Foods.
- I can get what I need. They sell a number of products that can be hard to find elsewhere. If you live in Kansas city, or Austin Texas, finding a whole Picanha or a full plate of beef ribs may not be a challenge, but I live in Idaho and it definitely, definitely is. Wild Fork Foods is one of the few places that I can order some of the harder cuts of meat to find, with quality I trust, at a price thats very competitive compared to other online meat retailers.
- It makes it easy. Wild Fork Foods doesn't just sell the harder to find stuff. When I place an order, I can also get more traditional cuts like chicken thighs or steaks, as well as desserts, sauces and frozen vegetables. I cook a lot, so anything that can save me time is really valuable for me.
- Next level food. Life is busy for most people and after my wife gave birth a year ago, things have certainly not slowed down-but I don't want to compromise on the food that I cook. When I use Wild Fork Foods products, it means that I have saved time ordering and portioning, but I can still put together some really delicious food that my friends and family can enjoy. I don't have to compromise on the parts of the food that matter.
Summer is the best time to share great times and great food with your friends and family-and it's made even better and much easier, with the help of Wild Fork Foods.
ThanksGiving Shopping list from Wild Fork Foods
This shopping list is the products from Wild Fork Foods. Of course their range changes and updates from time to time, so make sure you take a look at what else they have to offer.
To link to the exact product I used, just click the ingredient and it will take you to the listing.
- Demi Glace with Truffle Essence
Chicago Style Prime Rib
Ingredients
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1 Wild Fork Foods, Chicago Style Prime Rib
- 2 Cup Beef Broth
-
Butchers Twine
Method
The Chicago Style Prime Rib from Wild Fork Foods comes pre-seasoned, so you don't need to do much to prepare it. Most of the work is spent trimming the beef.
- Start by cutting off the fat cap of the Prime Rib. This is the section that lays on top of the bones of a bone in Prime Rib and is about 50/50 fat and meat. Cut it so that your Prime Rib maintains an even, oval like shape.
- Beginning in the center of the roast and moving outwards, use butchers twine to truss the roast. This will help it maintain it's shape and helps it to stay juicy while cooking.
- Preheat smoker to 250F. Place a chunk of your favorite smoking wood on the coals. For Prime Rib, I like Cherry or Hickory Wood. Place the Prime Rib into a metal tray on a raised rack. Pour in Beef Broth until just below touching the Prime Rib.
- Insert an internal Thermometer and smoke until the beef hits your desired internal temperature. Remove from the heat and allow to rest for 30-40 minutes before slicing.
- Snip the Butchers twine and discard. Keep the Beef Broth for gravy. Slice Prime Rib against the grain into 1/2 inch thick slices. Serve immediately.
Hassleback Potatoes
Ingredients
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2 bags Wild Fork Foods Hassleback potatoes
- 1 Bunch fresh Sage
-
Wild Fork Foods salt & Pepper
- 1 cup Olive Oil
- 2 Tablespoons Minced Garlic
Method
- The night before your guests come over, prepare your lamb mixture. In a medium sized bowl, add lamb, onion, panko and all herbs and spices. Mix thoroughly until well combined.
- In a Small bowl, mix olive oil, garlic and 1.5 Tablespoons of the salt and pepper together until combined.
- Wild Fork Foods Hassleback Potatoes come pre-sliced into the accordion style. Pluck off the leaves of your Sage and slice any of the larger ones in half. Insert two or three sage leaves (or halves) into each of the potatoes. Space them out, so that you get some sage in each bite.
- Using a basting brush, brush the oil across each potato, making sure to get the oil mix between the slices.
- Place potatoes into the oven or smoker for 50 minutes or until the potatoes are soft on the inside and crisping on the top.
Green Bean Almondine
Ingredients
-
2 lbs Wild Fork Foods Steam-able Green Beans
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1 pack Thick Cut Bacon Steak
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2 T Unsalted Butter
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1 C Raw Sliced Almonds
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1/4 Cup diced Shallots
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3 Cloves Garlic, minced
-
1/4 teaspoon dried thyme
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1/4 teaspoon Kosher Salt
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1/8 teaspoon black pepper
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1/8 teaspoon ground nutmeg
-
Zest of one lemon
- 1 Tablespoon lemon juice
Method
1. Bring one pot of water to the boil. In a large bowl, fill half with ice cubes and top up with water until there is 1-2 inches of head room.
2. Blanch beans for 3-4 minutes before transferring to ice bowl. The beans should be tender, but still be snappy and crisp.
3. Dice bacon and fry on a medium heat until crisp. Reserve the bacon fat by straining through cheesecloth. Place bacon on a paper towel.
4. In a pan, over medium heat, add Butter and 2 Tablespoons of the reserve bacon grease. Add almonds and saute until golden. Add shallots, garlic, thyme, salt, pepper and nutmeg. Saute together for an additional 2-3 minutes and the shallots are softened.
5. Drain beans and add to the hot skillet with almond mixture. Mix and combine, warming the beans and allowing all of the ingredients to get to know each other. Add lemon rind and juice and stir through.
6. Remove from the pan and plate. Serve immediately.
Glazed Rainbow Carrots
Ingredients
-
2 pounds, fresh Rainbow Carrots
-
4 Tablespoons butter
-
1/4 Cup Brown Sugar
-
2 Tablespoons Wild Fork Foods Demi Glace with Truffle Essence
-
1 teaspoon Wild Fork Foods Salt & Pepper
Method
1. Prepare carrots by removing excess fronds, trimming additional roots and optionally peeling. If needed, slice the carrots lengthwise to achieve a more consistent size.
2. In a large skillet, add butter. Once melted, add carrots and cook for 8-10 minutes until the carrots are soft and the butter is browned.
3. Add brown sugar and stir through for 3-4 minutes until the carrots are slightly caramelized.
4. Add Demi Glace and salt and pepper. Mix and coat the carrots until sauce is well incorporated.
5. Remove from the pan and plate. Serve immediately.
Truffle Gravy
Ingredients
-
2 cups Beef Broth & Prime Rib drippings (Reserved from cooking Prime Rib)
-
1/2 Stick Butter
-
4 Tablespoons All Purpose Flour
-
4 Tablespoons Wild Fork Foods Demi Glace with Truffle Essence
-
Salt & Pepper to taste
Method
1. In a large saucepan, melt butter over medium heat. Add flour and whisk together to form a roux.
2. While whisking continuously, slowly add half of the beef broth. Once incorporated and the mixture is thickened, add remaining beef broth.
3. Whisk for 2-3 minutes until gravy is thickened. Add Wild Fork Foods Demi Glace with Truffle Essence and stir until well combined. Continue to whisk over the heat until desired consistency is reached.
4. Taste & season with salt and pepper as desired.
