All posts by Gary Huber

Corned Beef and Cabbage

February 20, 2019
by Gary Huber

Corned Beef and Cabbage

Corned beef and cabbage – ah, the quintessential Saint Patrick’s day fare! With this easy recipe, there’s no need to shy away from making this staple at home. The brine does all the heavy lifting, and since it can cure in as little as 2 days (though 4 is much better) it doesn’t require too much advanced planning. So pull up a stool, breakout the shamrock’s and enjoy this dish at home.
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Ingredients
  

  • 1 flat cut beef brisket 2 – 5 lbs
  • 3/4 cup table kosher, or pickling salt
  • 1/2 cup packed brown sugar
  • 2 tsp pink curing salt #1
  • 6 peeled garlic cloves divided
  • 6 bay leaves divided
  • 5 allspice berries
  • 2 TB peppercorns divided
  • 1 TB coriander seeds
  • 1 12 oz bottle of stout beer
  • 6 carrots peeled, halved crosswise, thick ends halved lengthwise
  • 1 1/2 pounds small red potatoes unpeeled
  • 1 head green cabbage uncored, cut into 8 wedges

Instructions
 

  • To cure the beef: Trim all but 1/8″ of fat from the outside of the brisket. Add 4 quarts of water to a large container (should be large enough to completely immerse the brisket). Add the curing salt, salt, and brown sugar – stir until everything is dissolved. Add 3 garlic cloves, 4 bay leaves, allspice berries, 1 TB of peppercorns, and coriander seeds to brine. Add the brisket and weigh it down with a heavy plate. Cover and refrigerate for 2 to 6 days. The meat will turn gray on the outside, but will change to pink when it’s cooked.
  • Preheat oven to 275 degrees. Remove beef from the brine and rinse. Make a spice bundle by stacking 3 8″ squares of cheesecloth and placing 3 garlic cloves, 2 bay leaves, and 1 TB of peppercorns in the center. Tie the bundle securely with kitchen twine. Place the brisket, spice bundle, beer, and 1 1/2 cups of water in a heavy dutch oven. Over high heat, bring everything to a simmer; cover and transfer to the oven. Bake until a fork easily slides into the meat – about 2 1/2 hours to 3 hours.
  • Remove the brisket to heat safe, covered, baking dish, and add 1 cup of cooking liquid. Transfer to the oven to keep warm.
  • Add a steamer basket to the Dutch oven and place over high heat. Once the liquid is boiling, reduce heat to medium-low and add potatoes. Cook for 5 minutes, covered. Add the carrots and cook, covered for another 5 minutes. Add the cabbage wedges and cook for another 10 – 15 minutes, or until the cabbage is cooked through.
  • While the cabbage is cooking, slice the beef, across the grain in 1/4″ – 1/2″ pieces. Transfer to a serving platter and slightly moisten with cooking liquid. Transfer the cooked vegetables to the platter; season with salt and pepper to taste.

Notes

Serve with mustard or Irish soda bread for an authentic Saint Patrick’s Day meal.

IFC Distribution is Today (corrected version)!

February 14, 2019
by Gary Huber

The email that got sent at 7 am this morning with info on distribution included this verbiage: 

NOTE: We’ll are monitoring the situation with regards to the forecast for Saturday morning. If need be, we’ll move our Saturday pick up to Sunday, but we’ll let folks who know if we do.

Please disregard. That was a remnant from the email we sent for last cycle.

And as always, thanks for your orders. See you later today or tomorrow in Ames or Saturday morning.

IFC Distribution is Today (or Tomorrow in Ames)!

February 14, 2019
by Gary Huber

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

NOTE: We’ll are monitoring the situation with regards to the forecast for Saturday morning. If need be, we’ll move our Saturday pick up to Sunday, but we’ll let folks who know if we do.

Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

Valentine’s Day Menu

February 7, 2019
by Gary Huber

Valentine’s Day Menu

Whether for Valentine’s Day, an anniversary, a birthday, or any occasion, this is my go-to steak dinner that’s sure to impress. Instead of heading out to a restaurant, treat yourself and a special someone to a lovely dinner in because this steakhouse quality dinner at home won’t let you down.
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Ingredients
  

  • 2 steaks beef tenderloin, NY strip, top sirloin, ribeye – whatever makes you happy
  • 1/4 cup shredded cheese such as Gouda Parmesan, or Lost Lake special reserve
  • 4 1/4 ” thick red bell pepper rings
  • 3 cups of 1/2″ cubed butternut squash
  • 2 TB honey or maple syrup
  • pinch of cayenne
  • 1 head of romaine lettuce
  • 1/4 cup blue cheese crumbles
  • 2 slices of bacon diced and fried
  • Creamy salad dressing such as creamy Italian
  • 1 TB + 1/2 tsp olive oil
  • 2 tsp ghee
  • Salt & Pepper

Instructions
 

  • Preheat oven to 450F. Toss the cubed squash in 1 TB of olive oil and spread out on a rimmed baking sheet. Season with salt & pepper. Roast until easily pierced with a fork – about 20 minutes.
  • While the squash is roasting, heat a heavy, oven safe skillet (I break out my cast iron for this) over medium high heat. Add the olive oil, and the pepper rings. Cook until slightly charred on each side about 2 minutes per side. Set aside. Pat the steaks dry with paper towels (this helps you to get a nice sear). Add the ghee to the skillet, once melted, add the steaks. Sprinkle with a liberal amount salt and little pepper to taste. Allow the steaks to sear without moving them for 2 to 3 minutes, flip and sear for another 1 minute. Transfer the skillet to the oven and cook to desired doneness – about 5 to 6 minutes for rare/medium-rare, 8 minutes for medium. Remove skillet from oven and sprinkle on shredded cheese. Return to oven and allow cheese to mostly melt – about 1 to 2 minutes. Remove from oven, twist pepper rings into a figure 8 and place 2 on each steak. Allow steak to rest for 5 to 10 minutes.
  • Using a fork, mash the cooked squash, stir in the honey or maple syrup and a pinch of cayenne (more or less depending on your preference). Set aside.
  • Trim the end off the romaine, leaving the connecting stalk intact, and cut the head in half from stalk to tip. Arrange each half on a place or in a shallow bowl. Divide the blue cheese and bacon between each wedge and drizzle with the dressing of your choice.
  • Pour a glass of wine, beer, or mix up your favorite cocktail. Serve the steaks with the mashed butternut squash and enjoy your incredibly easy steak dinner that rivals anything you can find in a steakhouse.

Notes

For an extra special treat, serve one of our amazing baked goods for dessert – this meal pairs perfectly with cheesecake or cream puffs.

IFC Distribution is Today (or Tomorrow in Ames)!

January 31, 2019
by Gary Huber

This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

NOTE: We want folks to be careful and safe today, so if it ends up you aren’t able to make your pick up, we’ll work with you to get your orders to you. The number to use to call today is 515-450-6812.

And thanks for your orders. See you later today or Saturday.

Super Bowl Pork Nachos/Tacos

January 24, 2019
by Gary Huber

Super Bowl Pork Nachos/Tacos

Who’s ready for some football? Whether you’re cheering for the NE Pats or the LA Rams, you and your friends will surely be cheering for these easy to make, great to eat nachos & tacos. Grab a few friends, your favorite beer, and get ready for kick-off because this recipe can easily be made the day before and warmed up in crock pot for the big game.
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Ingredients
  

  • 4 to 6 pounds pork shoulder/Boston butt
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 TB salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder or 4 cloves garlic, minced
  • 1 TB olive oil
  • 2 TB white wine vinegar
  • 1/4 cup light brown sugar
  • 1 TB onion powder or 1 whole onion, finely minced

For serving: flour tortillas, butter lettuce, tortilla chips, charred bell pepper slices, lime wedges, sour cream, jack or cheddar cheese

    Instructions
     

    • In a small bowl, combine oregano, cumin, chili powder, salt, pepper, garlic, olive oil, white wine vinegar, brown sugar, and onion. Mix well – if you’re using garlic cloves or a whole onion, puree everything in a blender. Pour mixture over meat, coating all sides.
    • Either preheat oven to 300 degrees, place coated meat in a Dutch oven, and pour 2 cups of water into the pot. Cover and roast for 5 hours, or until meat is fork tender. Alternatively, place meat in a crock pot with 1/2 cup of water, and cook on low for 8 to 10 hours. This can also be made in an Instant Pot, by using 1 cup of water and cooking on high pressure for 75 minutes, with a natural pressure release.
    • Remove the meat, shred or cube, and then return to the liquid to prevent drying out.

    Notes

    Serve as pork tacos, over nachos, a mixed salad, or in lettuce cups with your favorite toppings. Squeezing a bit of lime over it before serving, gives it a nice, fresh, pop of flavor.

    IFC Distribution is Today (or Tomorrow in Ames)!

    January 17, 2019
    by Gary Huber

    This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

    NOTE: We’ll are monitoring the situation with regards to the forecast for Saturday morning. If need be, we’ll move our Saturday pick up to Sunday, but we’ll let folks who know if we do.

    Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

    Biscuits + Gravy

    January 9, 2019
    by Gary Huber


    You don’t need to live on a farm to enjoy a farmhouse breakfast. This sausage gravy is perfect for a weekend brunch, a weeknight breakfast-for-dinner, or make a batch over the weekend, and then reheat it for a quick breakfast during the week by simply adding a splash of milk before reheating.
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    Ingredients
      

    • 1 lb seasoned breakfast sausage pork or chicken sausage
    • 1/3 cup all-purpose flour
    • 4 cups whole milk
    • 1/2 tsp seasoned salt
    • 1 1/2 tsp ground black pepper
    • 1 to 2 TB cooking oil only if using chicken sausage
    • Biscuits eggs, and bacon for serving

    Instructions
     

    • In a large skillet over medium-high heat, break apart the sausage and cook through. If using chicken sausage, add 1 TB of cooking oil.
    • Sprinkle in the flour and stir to coat the sausage. If you’re using chicken sausage, and it’s too dry, add a bit more oil and stir until the flour is thoroughly coating the meat. Allow to cook for about a minute.
    • Slowly stir in the milk, 1 cup at a time, stirring to combine after each addition. Stir in the seasoned salt and 1 1/2 tsp of black pepper.
    • Reduce heat to a simmer and allow to cook for 10 to 15 minutes, or until it reaches desired consistency. Taste for seasoning and add more if needed. If the gravy gets too thick, and in a bit of milk and stir.

    Notes

    Serve over warm biscuits with eggs and bacon for a complete farmhouse breakfast. Leftovers can be frozen for several months – simply thaw, add a splash of milk, and reheat.

    IFC Distribution is Today (or Tomorrow in Ames)!

    January 3, 2019
    by Gary Huber

    This is being sent to everyone who ordered. Today is distribution at all our sites except Ames, which will be tomorrow. Our alternative pick up is Saturday from 10:30 am to noon at our Franklin Plaza site.

    NOTE: We’ll be sampling whole grain cake donuts treats from a new IFC producer – Ohdonuts Company from Sigourney, IA – at all our pick up sites.

    Thanks for your orders. See you later today or Saturday. If for some reason you need to call, use 515.450.6812.

    IFC Pick-up is This Week (and Happy New Year)!

    December 31, 2018
    by Gary Huber

    Hi. If you are getting this by email, you placed an order for this week’s distribution.

    We had 208 members buy 2,084 different items from 82 different producers. Sales were about $13,500, which is about 20% more than same cycle sales last year.

    Thank you very much. We truly appreciate your using the IFC for your local food needs.

    Here’s info regarding pick up this week.

    1. Specifics on times and locations for all our sites are available with this link and to the left.

    NOTE: IF YOU ARRIVE BEFORE THE SCHEDULED START TIME, OUR VOLUNTEERS WON’T BE READY. PLEASE PLAN ACCORDINGLY AND BE PATIENT.

    3. Our alternative pick up time at our Franklin Avenue location will be from 9 am to noon on Saturday, Jan. 5. If we don’t see you Thursday, we’ll assume you are coming Saturday or have made other arrangements.

    4. We accept EBT cards for payment ONLY AT OUR Franklin Plaza site. If you are an EBT member and are picking up at another location, please send an email to distribution@iowafood.coop so we can arrange for processing your payment.

    5. It’s a GOOD IDEA to check to be sure your pick-up site is correct. You can access your invoice by logging in, going to the shopping tab, and click “view in-process invoice”. If it’s not right, send an email to distribution@iowafood.coop.

    Thanks again.