Category Archives: RECIPES

Teriyaki Steak – Grilled

Teriyaki Steak - grilled
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This is our favorite teriyaki steak recipe. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Plan to let it sit at room temperature for 30 minutes before grilling.
Recipe for: GRASS-FED BEEF
Cut of Meat: Flank or Round Steak
Serves: 3-4
  • 1 ½ - 2 lbs Flank or round steak
  • ¼ cup Soy sauce or tamari
  • 1 inch Fresh ginger root, finely grated with a microplane
  • 1 Tablespoon Honey
  • 2 teaspoons Sesame oil
  • 2 Scallions, sliced (both green and white parts)
  1. Combine all the marinade ingredients in a large zippered storage bag and mix thoroughly.
  2. Place steak in bag, squeeze out excess air and seal. Allow it to marinate in the refrigerator for at least 30 minutes.
  3. Take bag out of refrigerator, turn over and allow it to sit at room temperature for 30 minutes.
  4. Remove the steak from the marinade and grill for 3-5 minutes on each side. Discard the marinade.
  5. Allow the steak to rest for 5-10 minutes, for the juices to redistribute back to the steak.
  6. Slice the steak against the grain.

Braised Beef

Braised Beef
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This braised beef recipe is from Claudia DeLucia of Chelmsford, MA. Claudia serves this over egg noodles, rice or mashed potatoes.
Recipe for: GRASS-FED BEEF
Cut of Meat: Round Steak, Chuck Roast
  • 1 ½ - 2 lbs Round Steak or Chuck Roast
  • ¼ cup Flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon oil
  • 1 can of mushrooms (drained) or fresh mushrooms
  • 1 Onion, sliced
  • 2 Garlic cloves, crushed
  • ¼ teaspoon Thyme
  • 1 Tablespoon Vinegar or ¼ cup Red Wine
  • 2 Tablespoons Ketchup
  • ⅓ cup Water
  1. Preheat oven to 325 degrees F.
  2. Cut steak into cubes and dust in seasoned flour (with salt and pepper)
  3. Add the oil into a frying pan and brown the steak on all sides, transfer the steak to a casserole dish.
  4. Place the remaining ingredients into the skillet. Heat to a simmer, stir to mix. Scrape the bottom of the pan to deglaze.
  5. Pour the sauce over the steak, cover tightly and bake in the oven for 2 - 2 ½ hours.

Top Round Steak – Pan Cooked with Chili Paste Marinade

Marinade - with Chili Paste for Pan Cooked Steak
Thanks to Inn Kavaugh for this easy chili paste marinade recipe for top round steak.
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 ½ lbs Grass-fed Top Round Steak
  • Extra virgin olive oil
  • Balsamic vinegar
  • Chile paste with garlic
  1. Mix the oil, vinegar and chili paste together. Use proportions based on your taste and use enough oil to make a thick liquid.
  2. Place steak in marinade and allow to marinate in the refrigerator for 24 hours.
  3. Cook in a cast iron skillet on the stovetop for 12-15 minutes on medium-high heat. Watch that you don't overcook this. Grass-fed beef is best served rare to medium rare.
You can make your own chili paste with chili, salt, garlic and soy bean oil. Pound the dry ingredients together then stir in just enough oil to make a paste. Use amounts that suit your taste.

Sausage – Georgia Style

Sausage Georgia Style
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This is a great one dish meal for breakfast or dinner that Nancy grew up with.
Cut of Meat: Pork Sausage
Serves: 4
  • 5 yams baked and cooled; then skin removed, cut into slices or 2 cans of yams, drained and sliced
  • 1½ lb. pork Sweet Italian or Breakfast sausage, patties or links, lightly browned
  • 4 apples skin on, sliced
  • 4 Tablespoons sausage fat (from browning of sausages)
  • ¼ cup hot water
  • ¼ cup brown sugar or maple syrup
  • 1 Tablespoon Lea and Perrin’s Sauce
  1. Preheat oven to 375 degrees F.
  2. Grease a shallow baking dish with butter, line bottom with sliced yams;
  3. Place browned sausage over the yam layer;
  4. Cover sausage with apples;
  5. Sprinkle apples with brown sugar or the maple syrup;
  6. Mix sausage fat with water, Lea and Perrin’s and pour over the entire dish.
  7. Cover and bake for 40 mins or till apples are soft. Keep covered for 30 mins and then uncover for 10 mins.

Baked Beans – Caledonia County Style

Baked Beans - Northeast Kingdom Style
Thanks to a friend for this great baked bean recipe with ginger, molasses and maple syrup.
Cut of Meat: Cured Ham Hocks, Fat Back, Salt Pork
  • 2 lbs dried yellow-eye beans
  • 1 teaspoon baking soda
  • 6-8 ozs salt pork (fat back) or 6 oz fat back and one cured ham hock
  • 1 medium onion, peeled and quartered
  • ¾ teaspoon powdered ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup brown sugar
  • ¼ cup molasses
  • ¾ cup maple syrup
  • ¾ cup catsup (Hunts Natural has no corn syrup)
  • 2 teaspoons prepared yellow mustard
  • water as needed
  1. Rinse the beans and soak overnight in enough cold water to cover them.
  2. Preheat oven to 375 degrees. Parboil (simmer) the beans in the soaking water for 30 minutes or more. When they are done the skin will come completely loose when you blow on a bean. Just before you remove them from the stove, add 1 teaspoon of baking soda and stir for two minutes.
  3. Rinse the beans well and place them in a baking dish. Add the remaining ingredients and enough water to cover. Stir well. Cover dish and place in 375 oven for 1 hour.
  4. After one hour, check beans, stir and add more water if needed. Reduce heat to 325 and cook for another 2-3 hours. Check occasionally and add more water if necessary.
  5. If too watery, uncover during the last half hour of cooking.
Note that many things may affect the cooking times of dried beans. They could take anywhere from 30 minutes to 2 hours to cook to tenderness, depending on their age, where they were grown or the water you are using. The longer you par boil, the less time you will need to bake them.