Category Archives: RECIPES

Chopped Pork Liver Spread

Chopped Pork Liver Spread
Prep time
Cook time
Total time
This recipe comes from our webmaster, Cheryl Michaels. Cheryl says “I love liver cooked the traditional way, floured and sautéed in bacon fat with onions. I only eat liver that has been raised without antibiotics, so having pastured pork from Snug Valley Farm is a real treat. Because half a package is enough for dinner, I tried using the rest to make a spread similar to the traditional chopped liver that is made with chicken livers. I found the spread needed to be spiced-up a bit so I add hot sauce and dill gherkins. Enjoy!”
Cut of Meat: Pork Liver
Serves: 6
  • ½ lb pork liver
  • 4 Tablespoons salted butter
  • 4 Tablespoons olive oil (more if needed)
  • 1 large onion, slivered
  • 2 hard boiled eggs, cut in half
  • 1 tsp sriracha sauce
  • 5 dill gherkins (baby dill pickles) coarsely chopped
  • salt and freshly coarse-ground black pepper
  1. Wash and dry the livers, place on a broiler pan and broil until just cooked through. Cool and chop into large chunks.
  2. Melt the butter in a sauté pan and add the oil and slivered onion. Cook on low until the onion is very soft and yellow. Add the liver pieces and stir to coat them with the oil.
  3. Place the liver mixture, eggs, and sriracha in a food processor and pulse until well chopped. Add pickles and a generous amount of salt and pepper. Pulse to mix. Liver should be a consistency that can be spread.
  4. Taste mixture and adjust seasonings. If it is too dry add a little olive oil and pulse to mix.
  5. Refrigerate until about 10 minutes before serving. Serve on toasted rounds of french or rye bread or on rye crackers.
For a mild spread soak the liver in milk before broiling, omit the hot sauce and pickles and add nutmeg.

Have fun experimenting with this recipe. You might substitute kim chee for the pickles (adjust the salt and sriracha sauce).

Or you might try adding fresh cilantro. We’d love to know your results, comments welcomed below.


Steak – Marinated with Garlic and Brown Sugar

Steak – Marinated with Garlic and Brown Sugar
This steak marinade for grilling and best process was first published in COOK’s Illustrated in 2007. The article titled “Steak marinades That Work” was written by David Pazmino. Used with permission?????? Nancy – what kind of steak do you recommend? And how much does the marinade cover?
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
  • Grass-fed ???? Steak
  • ⅓ cup Soy Sauce
  • ½ cup Vegetable oil
  • 2 Tablespoons Dark brown sugar
  • ¼ cup Worcestershire sauce
  • 4 Medium Garlic cloves, minced or pressed to make about 4 teaspoons
  • 2 Tablespoons Minced chives or chopped onions
  • 1 ⅓ teaspoons Black pepper
  1. Combine soy sauce, oil, sugar, Worcestershire, garlic, chives and pepper in a medium bowl.
  2. Place marinade and steaks in a gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate one hour, flipping bag after 30 minutes to ensure steaks marinate evenly. DO NOT OVER MARINADE.
  3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade.
  4. Grill steaks as desired.
  5. Transfer steak to shallow pan. Tent loosely with foil and let rest 10 minutes, turning meat half way through.
  6. Slice steak or serve whole.


Beef Stroganoff – Localvore Style

Beef Stroganoff – Localvore Style
This beef stroganoff recipe was shared by Robin McDermott from Waitsfield, Vermont. She uses local mushrooms, onions and sour cream and (of course) Snug Valley Farm’s Steak. Stroganoff is traditionally served over egg noodles.
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 ½ lbs Grass-fed Top Round Steak, sliced into thick strips
  • 1 Medium onion, diced
  • 4 Tablespoons butter, divided use
  • 1 lb Fresh mushrooms (any type, each type will offer a distinctive flavor)
  • ½ cup Flour
  • 1 Tablespoon Tomato paste (or ½ cup tomato puree)
  • 1 cup Chicken or beef broth
  • 1 cup Water
  • ½ cup Sour cream (or yogurt)
  • Salt, Pepper
  1. Saute the onion in 2 Tablespoons butter until transparent, but not browned. Remove from the pan and set aside.
  2. Add the mushrooms to the pan and sauté until browned and water is released. Remove from the pan and set aside.
  3. Put the flour in a pie plate with 1 teaspoon of salt ½ teaspoon pepper and mix thoroughly.
  4. Melt the remaining 2 Tablespoons of butter in the same pan. Lightly toss the beef strips into the flour and quickly brown in the pan, one layer at a time.
  5. Put the meat, onions and mushrooms back into the pan and add the tomato paste and the broth along with 1 cup water.
  6. Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
  7. Add the sour cream to the pot and heat for 10 minutes (do not let it come to a boil or it will curdle).
  8. Adjust salt and pepper to taste and serve over cooked noodles.


Round Steak with Grilled Vegetables

Round Steak with Grilled Vegetables
Helm makes this grass fed round steak on the BBQ, but it can be cooked in the kitchen by roasting the vegetables and broiling the steak. Nancy: does this use fresh or dried thyme? Do you recommend a particular dry rub? Do you make your own? Also – the olive oil is used twice. How much do you use for each preparation? If you are roasting the vegetables in the oven, what temperature do you use and how long? Should we suggest an amount of each vegetable for however many servings 1.5 lbs of steak makes?
Recipe for: GRASS-FED BEEF
Cut of Meat: Round Steak
  • 1 ½ lbs Grass-fed Round Steak
  • ¼ cup Olive oil
  • Dry rub of your choice
  • 2 Garlic cloves, pressed
  • Thyme
  • Onions
  • Small potatoes
  • Small beets
  • Cherry tomatoes
  • Summer squash
  • Mushrooms
  2. Mix the olive oil and enough dry rub to make a paste.
  3. Rub paste on both sides of the steak, and let sit for 1 hour.
  4. Cook to desired doneness over hot coals (or broil on high rack).
  5. Let sit for 10 minutes, then slice against the grain.
  7. Toss all the vegetables together with ???? of the olive oil, garlic and thyme, coating evenly.
  8. Grill (or roast) the vegetables.
  9. Serve with the steak.


Top Round with Bok Choy & Soy Ginger Glaze

Top Round with Bok Choy – Braised with Soy Ginger
This recipe was adapted by Nancy and Helm for Grass-Fed Beef. It was originally found in Food Made Fast: Asian, by Farina Wong, published by Williams Sonoma. NOTE to Nancy: I’ve never seen Rice Wine – should it be rice wine vinegar? Or where do you buy it?
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 ½ lbs Grass-fed Top round steak
  • 1 cup Soy sauce
  • ½ cup Water
  • ¼ cup Rice wine
  • 2 Tablespoons Brown sugar
  • ½ teaspoon Chinese five spice powder
  • 2 Tablespoons Fresh ginger, minced
  • 3 Green onions, thinly sliced
  • ½ lb Bok choy, quartered lengthwise
  • 2 Tablespoons Honey
  • 1 Tablespoon Asian sesame oil
  1. In a Dutch oven or deep frying pan, combine soy sauce, water, rice, brown sugar, five spice powder, ginger and green onions. Bring to a boil over high heat, then reduce the heat to medium-low.
  2. Submerge the steak in the liquid and simmer for 8 minutes. Turn the steak over and simmer until it is nearly cooked through, about 5 minutes.
  3. Transfer the steak to a serving platter and cover to keep warm.
  4. Bring the liquid back to a boil, over medium heat, add the boo chou and cook until tender, about 3 minutes.
  5. Using a slotted spoon, transfer the bok choy to the platter, arranging next to the steak.
  6. Bring the liquid back to a boil and cook until reduced by half, about 5 minutes.
  7. Stir honey and sesame oil and pour the braise over the steak and bok choy.