Homemade Beef Jerky

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 goodness without all the...
A Ratio for Bread Dressing

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. INGREDIENTS (The ratio to serve...
Stock Tip

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 a decent...
Tip: Room Temperature Meat?

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 adding ice to lemonade, IT DROPS...
Lamb Leg Steaks

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 rosemary, fresh...

Saltimbocca

Saltimbocca means “jump in the mouth” in Italian. This recipe works great with pork scallopini, pounded chicken breast or our thin-sliced carne asada. It’s just a matter of rolling the cutlet around a simple stuffing and then pan sautéing the whole...