Meat Recipes from Sage Hill Farms
2 tbsp dry mustard
preheat oven to 350*
Mix the dry mustard, flour, and thyme together in a bowl. Season to taste
Arrange the chicken on a greased baking dish.
Very good hot or cold.
Baked Ham with Lavender Glaze
1/4 cup brown sugar
Soak the ham in cold water for 24 hours-change the water about 2 to 3 times and keep the ham covered.
Preheat oven to 350*
Cut off the rind while still warm.
Let stand for 15 minutes before serving.
1 16 oz can salmon
Drain salmon; reserve juices. If needed add water to make 1/4 cup liquid.
Flake salmon; stir into mixture.
Line cooker with cooking foil, about 3 inches up the sides of cooker.
Cover and cook on low for 5 hours.
Top with cheese the last 5 minutes of cooking.
Aunt Bea’s Red Sauce~
4 large onions, chopped fine
1-1/2 cups Burgundy wine
2 TBS kosher salt
4 bay leaves
Heat oil in a large heavy pot
Place all chopped seasoning in the pot on medium heat and stir to coat with the oil Cover and cook until soft…stirring often
Add Italian seasoning blend or
Add chopped tomatoes, wine, and sugar…bring to a boil…reduce heat and simmer for 1-1/2 to 3 hours.
The longer you simmer, the darker the sauce.
Stir often while simmering.
Aunt Bea’s MeatBalls
2 lb ground chuck
Crumble meat in a large glass bowl
Break 3 eggs over the mixture and with wet hands, mix thoroughly (keep hands moist)
Drop into the sauce the last hour of cooking
…let cool overnight and skim if needed…
Apple Curried Chicken
1 to 2 teaspoon curry powder
sour cream, or yogurt (optional)
Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color.
Add apple, onion, lemon juice, mushrooms, stock and 1 1/2 cups apple juice. Increase heat to high and bring to a boil.
Rinse chicken and pat dry. Add to pan. Reduce heat, cover and simmer until meat near bone is no longer pink (about 30 minutes).
Transfer chicken to a platter and keep warm.
In small bowl, blend flour and remaining 1/2 cup apple juice.
Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken.
Garnish with green onions and sour cream or yogurt. Serve over rice.
Oatmeal and Turkey Meatballs
1/2 cup instant oats
Heat oven to 400°. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 2-inch meatballs.
Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.
Ms Pearls Cajun Daube
4 pounds pork or sirloin tip roast
Finely chop the bell pepper, onion, garlic and jalapeno. Mix together with a small portion of the vinegar, salt and red and black pepper. Cut slits into the roast and stuff (bouree) the mixture into roast. Rub the roast on all sides with the remaining seasonings. Place in a pan and infuse the roast with the vinegar. Cover and marinate for 2 to 3 days. When ready to cook, brown in oil on top of the stove with the marinade.
Turn and brown on all sides.
Add a cup of water, cover and simmer for 2 to 3 hour until done.
Serve with rice.
**Beef roast could be substituted for pork.
Bea’s Red Snapper
4 red snapper fillets (1 pound)
Place snapper in an oven-proof shallow baking dish.
Combine lime, lemon juice and Cajun blend or chili powder-pour over snapper (marinate 10 minutes – turning once or twice).
Sprinkle onions, tomato and peppers over snapper.
Cover dish and bake until snapper flakes with a fork.
White Chili Chicken
6 skinless chicken thighs
Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
Cover; cook on Low heat setting 4 to 5 hours.
Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces.
Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.
Makes 8 servings
MeatBalls with Green Tomato Gravy
1 and 1/2 lb ground chuck
2 Tbsp sweet onion-chopped
1 cup soft bread cubes
1 toe of garlic-chopped
2 eggs-well beaten
4 cups green tomato puree (cook tomatoes until soft-run through the blender)
1 cup ripe tomato juice
1/4 tsp nutmeg
Combine ground chuck, nutmeg, bread cubes, onion, garlic, eggs, and a good shake of cayenne pepper and paprika
Mix thoroughly, season to taste and roll into small balls.
Roll balls in unbleached flour
Heat tomato’s and juice to a boiling point
Season with salt and pepper
Drop meatballs in –cover and simmer for 40/45 minutes.
Add a bit more tomato juice if gravy gets too thick.
Serves 6 to 8
* Good with hot biscuits or excellent served over pasta shells.
1 (5 lb.) Organic-stewing chicken, cut up
Place chicken in 4 quart Dutch oven. Add water, onions and seasonings. Bring to a boil. Cover and simmer 2 1/2 to 3 hours, or until chicken is tender. Remove bay leaf and cloves. Add vegetables, bring to a boil. Cover, simmer for 15 to 20 minutes or until vegetables are tender. Drain and save broth. Skim off excess fat. Pour 3 cups broth into saucepan, adding water, if necessary, to make 3 cups. Gradually add milk to the flour, stirring until smooth. Add to hot broth, bringing to a boil over medium heat, stirring constantly until gravy is thick. Pour gravy over chicken and vegetables. Heat thoroughly. Sprinkle with paprika before serving, if desired. Serves 6.
Baked Catfish with Cajun Sauce
1/2 cup chopped tomato
Sauté’ the tomato, onion, bell pepper, and garlic in the olive oil over med-high heat.
Whisk the eggs and water in a bowl until blended.
Arrange the fillets in a single layer in a 9×13 buttered baking dish.
Serve with Cajun sauce.
Sage Hill Spiced Tenderloin
Serves 4 to 6
1 teaspoon rubbed sage (dried)
Heat the oven to 400*
Grind the cloves, bay leaf, and whole peppercorns using a spice grinder or mortar and pestle and toss w/sage, sugar and salt.
* Sauté the sliced pears right in the pan juice, adding a bit of fresh butter.
1-1/2 ribs of celery chopped
Sauté the celery, onion and carrot in a saucepan until tender.
Serves 6 to 8.
Chicken and Dumplings~
1- 5 lb hen-cut up
Combine the hen and the salt with enough water to cover in a stockpot and bring to boil. Add the celery, lemon, onion, peppercorns, and bay leaf.
Combine the flour, baking powder and salt in a large bowl.
Drop the strips into the hot broth, cover and high simmer for 30 minutes. Do not stir during cooking or your dumplings will dissolve.
Discard bay leaf before serving.
Apple-Ginger Glazed Ham
1 cup apple jelly
Preheat oven to 325 degrees F. Remove skin and trim some fat from ham, leaving about 1/4-inch fat covering.
Place ham on rack in large roasting pan (17 by 11 1/2 inches). Insert meat thermometer into center of ham, being careful that pointed end of thermometer does not touch bone. Bake ham 2 1/2 hours.
After ham has baked 2 1/2 hours, prepare glaze: In small saucepan over medium-high heat, heat apple jelly and ginger to boiling; boil 2 minutes. Brush ham with some glaze. Bake ham 30 minutes to 1 hour longer, brushing occasionally with remaining glaze until thermometer reaches 140 degrees F. (15 to 18 minutes per pound total cooking time).
When ham is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh Rosemary sprigs.
1 pound ground round (growth hormone free) and organic if possible.
Combine beef, 1/4 cup plus 2 tablespoons Sun-Dried Tomato Pesto, basil, and next 3 ingredients; shape mixture into 4 patties.
Coat a large griddle skillet with cooking spray. Place over medium heat until hot, add patties and cook 5 minutes on each side or until desired doneness.
Place a lettuce leaf, 3 slices of tomato, and an onion slice on bottom of each roll; top with patties.
Spread remaining Pesto over each pattie, top with other roll half.
(To encourage children to eat the onion, grill until brown and soft…this brings out the sweetness of the onion)
Chicken On A Stick
4 boneless, skinless chicken breast halves (pounded 1/2 to 3/4 inches thick)
Cut each chicken breast lengthwise into 1/2-inch-wide strips and sprinkle with salt and pepper.
Fold the chicken strips slightly and weave them onto the skewers.
Prepare a charcoal fire or set a gas grill to medium-high, close the lid and heat until hot — about 10 to 15 minutes.
In a small bowl, stir together the oil and the barbecue sauce.
Spread the bread crumbs on a sheet of waxed paper.
Lightly brush the sauce mixture over the chicken strips and then roll them in the bread crumbs.
Grill the chicken fingers uncovered until they’re no longer pink inside, about 2 to 4 minutes per side on a gas grill.
Serve with the dipping sauce of your choice.
Serves 6 to 8. Recipe is easy to double or triple.
Salmon With Chive, Cream Sauce, and Asparagus
1 ¼ pound center-cut piece salmon fillet (about 1.5 inches thick)
Place salmon, skin side down, on work surface. With a sharp knife cut 8 horizontal slices of salmon from the skin and discard skin.
Sprinkle salmon with ¼ tsp of salt and set aside.
Heat oven to 250*.
Break or trim asparagus to 5 inch long spears-discard the ends. If desired…with a vegetable peeler trim the tough end of the asparagus.
In a large skillet heat ¼ cup of water to boiling. Add asparagus and cook just until crispy tender. Drain and transfer to an oven-proof platter-cover and keep warm
In the same skillet, melt 1 Tbsp butter. Add salmon and cook until lightly browned on each side.
Transfer to an oven-proof platter, cover and keep warm.
Add wine to the skillet and heat to boiling, stirring to dislodge brown bits from the skillet.
Add water and ½ cup chives to the skillet and bring to a boil. Remove skillet from the heat and whisk in the yogurt and remaining salt.
Pour chive mixture into a blender and blend until smooth and green.
Divide sauce among plates, spreading to an even layer.
Place 2 salmon slices -over-lapping each other on top of the sauce and sprinkle with remaining chives.
Arrange asparagus spears along side of salmon and serve hot.