Protein CSA August 6th
It's bbq party weather! It's time my dears, for you to learn how to spatchcock a chicken. Basically it means removing the back bone and flattening out the bird so that it cooks evenly. It's also the easiest way to bbq a whole chicken. For a fun take on the art of spatchcocking, please take the children to another room, come back to the computer and giggle at the trailer for the "50 shades of Chicken" cookbook. Don't like inappropriately cheeky things? Don't click on the link. https://www.youtube.com/watch?v=stJuNvNMHAc This week's CSA protein bag contains The aforementioned chicken. Freely run, raised without the use of antibiotics. The chicken that you will get today is of a 'broiler size' That's the standard 3-4 lb chicken that today's smaller family sizes prefer. Gone are the days when a 6-8 lb roasting chicken was the norm! Pork ham steak. Freely ranged, raised without the use of antibiotics, animal by-products, growth hormones or sow crates. Grass fed beef minute steak. Freely ranged, forage fed, no growth hormones, antibiotics or fed any animal by-products. I love to have ham steaks in our freezer at home. When I just don't want to cook I'll thaw a ham steak out, pop it on the grill (on low) for about 5 minutes per side, and slice it up to make a salad with cold boiled eggs, beans and some chopped chard. Perfect for a hot summer's day. The grass fed beef minute steaks are great to slice up and chuck into a stir fry. Alternatively, from fully thawed sauce it up and put it on a hot grill for just 2 minutes per side. From there slice them up for a steak sandwich. mmmmmmm It's time to get out there and cook outside!!!