by Adam Parks | Jun 30, 2014 | Recipes
Chipotle-Orange Marinade This marinade is perfect for chuck steaks. It’s really easy to throw together and yields something that tastes like a lot of work: slightly sweet, a little spicy, very savory. INGREDIENTS 1 cup orange juice (the fresher the better) 2...
by Adam Parks | Jun 12, 2014 | Recipes
Homemade Beef Jerky Who doesn’t love beef jerky? Savory, salty, peppery- it’s a perfect snack. And the advantage to making beef jerky at home (other than being able to use top quality Victorian Farmstead beef, of course) is you can get all that jerky...
by Adam Parks | Mar 20, 2014 | Recipes
A Ratio for Bread Dressing Here at Victorian Farmstead, we prefer our turkeys unstuffed, so we make dressing as a baked casserole. We think of dressing as a blank canvas. Once you know the ratio, you can choose your flavor profile and be as creative as you like....
by Adam Parks | Mar 20, 2014 | Recipes
Stock Tip Buy low, sell high…just kidding! When you cook your one chicken every couple of weeks, or bone out thighs for a special dish, you’re left with bits and parts that- by themselves- are not much use to you. You would need a lot more of that to make...
by Adam Parks | Mar 20, 2014 | Recipes
Tip: Room Temperature Meat? Sounds like a recipe for a belly ache! One of the most common mistakes I see/hear about is that people grab a piece of meat out of the fridge and throw it on the grill/oven/frying pan. Here’s the problem…doing that is the equivalent of...
by Adam Parks | Mar 20, 2014 | Recipes
Lamb Leg Steaks A lamb leg steak is just leg of lamb on the bone, sliced into 1″ steaks. My favorite way to cook them is to simply grill them with S&P and a little olive oil. If you want to get a little fancy, you can make my “paste of love”- just mash chopped...
