by Adam Parks | Dec 18, 2018 | Dinner, Featured Recipes, Holiday Recipes, Recipes
While our hams are cooked through the curing and smoking process, they better come to you cold! And if you want that ham heated up for your Chistmas, Easter or Sunday table there a re a few things to remember. Place the ham cut side down on a baking sheet with a lip....
by Adam Parks | Dec 9, 2018 | Recipes
Vic Farms Easy Osso Buco Slow cooking is my second favorite way to cook (grilling is numero uno!). There is no substitute for the time it takes to properly break down the connective tissue that leads to the great flavor and texture of meat cooked low and slow. A crock...
by Adam Parks | Nov 29, 2018 | Recipes
Chicken Siesta Perfect for a quick weeknight meal! Boneless Skinless Chicken Breasts thaw quickly and total prep for this should take less than 15 minutes. 4 Each Boneless/Skinless Chicken Breast16 oz Refried Black or Pinto Beans2 Cups Salsa3 Cups Shredded...
by Adam Parks | Feb 23, 2017 | Featured Recipes, Recipes
Beef Bourguignon is a perfect dish for adding a little “upscale” to the humble chuck roast. It combines bacon, beef and brandy…sounds like a good start, no? Served over mashed potatoes in my version, this recipe is an adaptation of an Ina Garten...
by Adam Parks | Feb 16, 2017 | Recipes
Butchers tend to like the less expensive cuts of meat, and lamb beast is a prime example. When slow roasted, as with most tough cuts, it is super tender and incredibly flavorful. I really like the sauce, as the vinegar cuts some of the fattiness and the sweet heat of...
by Adam Parks | Jan 30, 2017 | Recipes
Sure, we would all like to have the time to slow roast or smoke a whole pork shoulder for the perfect pulled pork, but not all of us have 6-14 hours to do it right. Here is a great “cheat”! It takes just a little bit of planning and is really easy to do. It makes...
