Meats

Meat Recipes from Sage Hill Farms

SummerThyme Chicken

2 tbsp dry mustard
1 cup un-refined flour
1/4 cup chopped thyme(very fine)
Sea salt and fresh ground black pepper to taste
3 to 4 oz water
1 whole baking/roasting chicken

preheat oven to 350*

Mix the dry mustard, flour, and thyme together in a bowl. Season to taste
Gradually add the water, mixing the mustard and flour to a smooth paste.
Using a pastry brush or the back of a spoon, spread the paste all over the chicken.

Arrange the chicken on a greased baking dish.
Bake for 1 hour or until done and tender.

Very good hot or cold.

Baked Ham with Lavender Glaze
1-5 lb ham-organic if possible

Glaze

1/4 cup brown sugar
1/2 tsp dry mustard
4 tbsp milk
1 cup lavender buds
salt and pepper to taste
1/3 cup dry bread crumbs

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*
Wrap ham in heavy duty cooking foil, enclosing completely.
Place in roasting pan with 1 cup water.
Bake, allowing 45 minutes per pound-turn halfway through cooking time.
Let stand for 30 minutes when finished cooking.

Cut off the rind while still warm.
Score the fat into diamond shapes and place back into the pan…no water this time.
Mix all the glaze ingredients together and spread over the ham.
Increase oven temp to 400 and bake for 10 minutes.

Let stand for 15 minutes before serving.

Salmon Loaf
(A crock-pot recipe)

1 16 oz can salmon
2 beaten eggs
1-1/2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons real butter
1 tablespoon snipped parsley
1 tablespoon lemon juice
1/4 teaspoon real salt
Dash of cayenne
1/2 cup Goat Cheese or shredded sharp American cheese (2 ounces)

Drain salmon; reserve juices. If needed add water to make 1/4 cup liquid.
Combine liquid with remaining ingredients except the salmon and cheese.

Flake salmon; stir into mixture.
Shape into round loaf slightly smaller than the cookers inside.

Line cooker with cooking foil, about 3 inches up the sides of cooker.
Place loaf on the foil, not touching the sides.

Cover and cook on low for 5 hours.

Top with cheese the last 5 minutes of cooking.

Aunt Bea’s Red Sauce~
Makes 4 to 6 quarts.

4 large onions, chopped fine
8 fingers celery, chopped fine
6 cloves garlic, chopped fine
3 large bell peppers (green) chopped fine
1/4 cup parsley, chopped fine or dried

1-1/2 cups Burgundy wine
12 cups peeled and seeded tomatoes
(or) use Roma tomatoes and no seeds to remove
2 cups mushrooms (optional)

2 TBS kosher salt
2 TBS brown sugar
3 TBS Sage Hill Farms Italian Seasoning or
sprinkle of cumin
sprinkle of marjoram
3 TBS oregano
1/2 tsp garlic powder
1/2 tsp fresh ground black pepper

4 bay leaves
4 TBS Extra Virgin Olive oil

Heat oil in a large heavy pot
Saute’ the garlic and remove /set aside

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
oregano, bay leaf, salt and pepper and stir and simmer for 3 minutes

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
1 lb lean pork sausage
sprinkling of oregano, salt and pepper
3 eggs
fine Italian bread crumbs

Crumble meat in a large glass bowl
sprinkle with seasonings
small amount of oregano
cover liberally with bread crumbs
..repeat a second layer..

Break 3 eggs over the mixture and with wet hands, mix thoroughly (keep hands moist)
pat meat balls loosely into desired size

Drop into the sauce the last hour of cooking

…let cool overnight and skim if needed…

Apple Curried Chicken
(serves 4)

1 to 2 teaspoon curry powder
1 golden delicious apple, cored and chopped
1 onion, finely chopped
1 tablespoon lemon juice
4 ounces mushrooms, sliced
1 teaspoon chicken stock
2 cups apple juice, or apple cider
1 1/2 pounds skinless boneless chicken thighs
1 tablespoon flour
2 tablespoons sliced green onions

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
1/4 cup nonfat plain yogurt
1/2 cup packed baby spinach, thinly sliced
1/4 cup packed basil, chopped, plus 1 sprig
1/4 cup grated Parmesan
1 egg white
3 cloves garlic, finely chopped, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 pound all-white-meat ground turkey
olive oil cooking spray
1 can (26 oz) diced tomatoes, plus juice
1/2 cup dry white wine
4 oz whole-wheat pasta, cooked according to the package instructions

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
1 small bell pepper chopped
1 small onion chopped
1 clove minced garlic
1 small jalapeno or chili chopped without seeds
1/2 tsp black pepper
1/4 tsp red pepper
2 tsp salt
3 tsp vinegar
1/4 cup vegetable oil

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)
1/4 cup fresh lime juice
1 Tablespoon fresh lemon juice
1 teaspoon Sage Hill Cajun blend (or chili powder if you must)
4 green onions sliced into 1/2-inch lengths
1 small tomato, coarsely chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper

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
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups low sodium (organic) chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon red pepper sauce
2 cups great northern beans, drained, rinsed
1 cup white (organic) corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

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
Cayenne pepper
Paprika
Sea Salt
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.
Farm Stew

1 (5 lb.) Organic-stewing chicken, cut up
1 cup water and 1 cup chicken stock
3 sm. onions, cut in half
3 whole cloves
1 bay leaf
1 tbsp. sea salt
1 1/2 tsp. paprika
1/4 tsp. fresh ground Black pepper
4 to 6 carrots, cut into 2″ pieces
4 to 6 celery stalks cut into 2″ pieces
3 cloves garlic
6 or 8 small red ( organic) potatoes
~~~~~~~~~
3 cups chicken broth
1/4 to 1/2 cup all purpose flour
2 c. milk
3 shallots chopped
Paprika to sprinkle

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

Cajun Sauce

1/2 cup chopped tomato
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
2 garlic cloves, chopped
2 teaspoons olive oil
1 teaspoon Sage Hill Farms Cajun seasoning
1/4 teaspoon thyme
1/4 teaspoon basil
3/4 cups chicken broth
1 tablespoon tomato paste

Sauté’ the tomato, onion, bell pepper, and garlic in the olive oil over med-high heat.
Stir in the Cajun seasoning, basil, and thyme.
Add the broth and the tomato paste and mix well.
Cook for 2 minutes, stirring often. Cover and keep warm

Catfish

2 eggs
2 tablespoons water
1 cup cracker crumbs
2 tablespoons melted real butter
1 ounce Parmesan cheese-grated
1 tablespoon Sage Hill Farms Cajun seasoning
4 catfish fillets
2 tablespoons melted butter

Whisk the eggs and water in a bowl until blended.
Mix the cracker crumbs, 2 tablespoons butter, cheese, and Cajun seasoning in a shallow dish.
Dip each fillet in the egg mixture and coat with the crumb mixture.

Arrange the fillets in a single layer in a 9×13 buttered baking dish.
Drizzle with 2 tablespoons melted butter.
Bake at 350* for 30 minutes (preheat the oven)

Serve with Cajun sauce.

Sage Hill Spiced Tenderloin

Serves 4 to 6

1 teaspoon rubbed sage (dried)
1 teaspoon whole cloves
3 small dried bay leaves
1/2 teaspoon whole black peppercorns
2 teaspoons brown sugar
1/4 teaspoon real salt
1 pork tenderloin (about 1.5 pounds)
1 tablespoon grape seed or olive oil
Fresh or canned pears—drained-set aside

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.
Pat the spice mixture onto all sides of the tenderloin
Heat the grape seed oil in a large skillet over medium-high heat.
Add tenderloin and sear on all sides. (about 5 minutes)
Transfer the meat to the oven and roast until internal temp is 140*F…about 20 to 30 minutes.
Transfer meat to a clean cutting board and let rest for 10 minutes before slicing.
Serve hot or at room temp.

* Sauté the sliced pears right in the pan juice, adding a bit of fresh butter.
Makes a delicious side.

Crab Bisque~

1-1/2 ribs of celery chopped
1 medium onion, chopped
1 large carrot, chopped
1/4 cup vegetable oil
1 pound of fresh or frozen crab meat
1-1/2 teaspoons paprika
3/4 teaspoons sea salt
3/4 teaspoons fresh ground black pepper
1-10oz can-cream of mushroom soup (organic if possible)
1-10oz can of cream of celery (organic)
2 soup cans of half-and-half or evaporated milk
1/2 cup dry white wine
1 tablespoon of butter
1/2 cup chopped fresh parsley

Sauté the celery, onion and carrot in a saucepan until tender.
Stir in the crab meat, paprika, salt and pepper. Simmer for 20 minutes, stirring occasionally.
Add the soups and mix well, pour into a food blender and process until smooth.
Return to the saucepan and stir in the half-and-half and white wine.
Cook just until heated through. Stir often or it will stick.
Ladle into soup bowls, top with 1/2 tsp butter and a sprinkling of parsley.

Serves 6 to 8.

Chicken and Dumplings~
(comfort food at our house)

1- 5 lb hen-cut up
1 tbsp sea salt
1 rib celery, sliced
1 lemon, sliced
1 onion, sliced
8 peppercorns
1 bay leaf

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.
Simmer for 2 hours until the chicken is tender, add water if needed.

Dumplings
2 cups flour
2 tsps baking powder
1 tsp salt
1/3 cup pure vegetable shortening
1/2 cup milk
1 egg

Combine the flour, baking powder and salt in a large bowl.
Cut in the shortening until crumbly.
Whisk the milk and egg together in a bowl. Add to the crumb mixture, stirring until a firm dough forms. Add additional flour if needed for a firm consistency.
Roll the dough 1/4 inch thick on a slightly floured surface and cut into strips.

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.
Serves 6 to 10.

Apple-Ginger Glazed Ham

1 cup apple jelly
4-pound fully cooked smoked whole ham
Fresh herbs for garnish (rosemary is good)
1 teaspoon ground ginger

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.

Basil-Beef Burgers

1 pound ground round (growth hormone free) and organic if possible.
Sun-Dried Tomato Pesto Spread (or your favorite dressing)
1/2 cup fresh chopped basil (can use any green)
3 tablespoons minced green onions
2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon fresh ground pepper
(Vegetable cooking spray)
4 green leaf lettuce leaves
3 plum tomatoes, sliced
4 thin slices sweet onion
4 Kaiser Rolls, split and toasted

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)
Sea salt and fresh ground black peppercorns (or Sage Hill Farms Poultry Seasoning)
24 skewers (I use bamboo-soaked in water for 30 minutes.)
3 tablespoons of grapeseed oil (or peanut-vegetable)
2 tablespoons BBQ sauce (Sage Hill’s BBQ Rub blended with the oil is the best)
1 and 1/4 cup plain bread crumbs

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)
½ tsp sea salt
12 slender stalks of asparagus
2 Tbsp pure butter
¼ cup dry white wine
2/3 cups water
½ cup fresh chopped chives (onion)
½ cup plain Greek yogurt

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.