Tag: Featured Recipe

Crispy Baked Capon Wings

Here’s a recipe from producer Holdeman Poultry.

Holdeman Poultry is family owned business. We started raising Capons in early 2012. These chickens are minimally processed with no fillers or additives added.For those of you that are not familiar with Capons here is little info. Capons are a very old tradition. Many old timers will remember raising these on the farm. A capon is raised quite large and is much more tender and juicey than your average chicken. Most people say this is the best chicken they have ever had.

Capon wings are on sale for just $2.20/lb for the holidays. Add them to your cart then try this recipe:

CRISPY BAKED WINGS

Ingredients

  • 3/4 cup flour
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/4 tsp. paprika
  • Approximately 5 lbs. wings
  • 1/2 cup butter
  • 1/2 cup hot pepper sauce Louisiana
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper

Instructions

  • Line a cookie sheet with foil. Grease well. Mix first 5 ingredients well. Dredge wings in flour mixture, place on greased pan, then cover and refrigerate for at least 1 hour. Preheat oven to 425 degrees. Melt butter and mix in the hot pepper sauce, garlic powder, and black pepper. Dip wings in the sauce then place on prepared cookie sheet. Bake for 30 minutes, then turn wings and continue baking for another 30 minutes or until done. Wings should be crispy and delicious!

 

Recipe: Sunday Pot Roast (Company Optional)

Have you ever had gravy that’s so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy – it’s rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.

Recipe: Sunday Pot Roast (Company Optional)

(Pictured with a round roast from Ebersole Cattle Company) Have you ever had gravy that's so good that you want to eat it in a bowl with a spoon? This simple pot roast renders that kind of gravy - it's rich, flavorful, and has a perfectly silky texture that stands up to anything you want to ladle it over. This roast is good enough for Sunday dinner with company and easy enough to make on a lazy afternoon with family.

Ingredients

  • 3 to 5 lb beef roast chuck, round, or rump
  • 4 TB ghee
  • 2 yellow onions peeled and halved
  • 8 carrots washed, unpeeled, cut in 1/2" circles
  • 1 cup red wine
  • 2-3 + 1/4 cups beef stock or broth
  • 4 sprigs of fresh rosemary or 1 TB dry
  • 4 springs of fresh thyme or 1 TB dry
  • Salt
  • Ground black pepper
  • Smoked paprika *can be found at Trader Joe's, Penzey's, or online
  • 2 TB corn starch

Instructions

  • Preheat oven to 275 degrees.
  • Generously sprinkle the roast with the salt, black pepper, and smoked paprika. Set aside.
  • In a heavy Dutch or French oven, melt the ghee over medium-high heat. Add the onions and carrots to the pot and cook until browned on both sides. Remove to a clean plate.
  • Place the roast in the pot and sear on each side for about 3 minutes - don't move it around so that you get a good, brown crust going. Remove to the plate with the vegetables.
  • Pour the wine into the pot and scrape the brown bits off the bottom as the wine boils.
  • Once the pot is deglazed, put the roast back in and place the vegetables on top. Pour in enough beef stock to come at least halfway up the roast. Place the herbs on top.
  • Put the lid on the pot and move to the preheated oven. Roast for 3 1/2 to 4 hours, or until the meat is fork tender.
  • Remove the roast to a plate and keep warm. If using fresh herbs, remove the herb sprigs from the pot and discard. Using an immersion blender, or carefully transferring the cooked vegetables and liquids to a blender, blend until smooth. If the gravy is thinner than you would prefer, mix 2 TB corn starch with 1/4 cup beef stock and pour into the gravy while bringing to a boil over medium-high heat and cooking until desired consistency.

Notes

Slice the roast and serve topped with the pan gravy along side roasted or mashed potatoes, vegetables, and of course bread for sopping. Leftovers can be frozen by storing the beef and gravy separately - add a couple of TB of beef stock in with the meat to prevent it from drying out when reheated.

 

Recipe: Holiday Sausage Stuffing

Wait a minute… I was just grilling brats for Labor Day! I blinked and the holiday season is almost upon us – time to start planning those wonderful family feasts. Give this superb sausage stuffing a try for your next holiday. You can make it the day of, weeks (or months) in advance, and freeze it; or assemble it 1 or 2 days ahead, store it covered in the refrigerator, and then bake it.

 

 

Recipe: Holiday Sausage Stuffing
Ingredients
  • 8 cups unseasoned, dried bread cubes
  • 1/2 cup butter + extra for greasing the casserole dish
  • 1-1/2 cups diced yellow onion
  • 1 cup diced celery
  • 4 garlic cloves, minced
  • 1 lb. seasoned sausage
  • 2-3/4 cups chicken broth
  • 1 large egg, beaten
  • 1 TB fresh chopped rosemary or 1 tsp dried rosemary
  • 1 TB fresh chopped sage or 1 tsp dried sage
  • 1/4 cup fresh chopped parsley or 1 TB + 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
Instructions
  1. Preheat over to 350 degrees and grease a 9″ x 13″ casserole dish with butter. Place the bread cubes in a large mixing bowl.
  2. In a large saute pan, melt the butter. Add the onions and celery. Cook over medium heat, stirring occasionally, or about 8 minutes, or until the vegetables are soft. Add the garlic and cook an additional 1 or 2 minutes. Add the vegetable mixture to the bread cubes, being careful to scrape out all the vegetables. Without washing it, add the sausage to the same pan, breaking it up as it cooks. Cook for 8 to 10 minutes, or until browned and cooked through. Add the sausage and fat in the pan to the bread cubes bowl.
  3. Add the chicken broth, egg, rosemary, sage, parsley, salt, and pepper to the bread cubes. Mix until the bread is soft and moistened. Transfer the mixture to the casserole dish and bake for 65 to 75 minutes, uncovered, until golden brown and crisp on top.
  4. After baking and allowing to cool, this dish can be frozen, tightly covered for up to 3 months. To reheat, defrost in the refrigerator for 24 hours, then reheat it, covered with foil, in a 325 degree oven until hot.
  5. —To make ahead, after everything is mixed together and added to the casserole dish, tightly wrap the dish with foil or plastic wrap and store, refrigerated for up to 2 days. Remove from the refrigerator at least an hour before baking. Bake as indicated above.—