Archive for the ‘Meat’ Category

Olympic Provisions Frank and BeansLocal salumeria Olympic Provisions shared this perfect Super Bowl Sunday recipe. Easy to make ahead of time or double to feed an entire crowd of hungry fans.



Olympic Provisions Frank and Beans

Serves 4-6


1 pound dry Great Northern Beans (or any white bean)
1 pound hunk of bacon
1 tablespoon brown sugar
½ cup molasses
2 tablespoons honey
2 teaspoons dry mustard
½ cup ketchup
1 medium yellow onion, diced small
1 medium green bell pepper, diced small
2 ½ teaspoon kosher salt
½ teaspoon ground black pepper
2 Olympic Provisions Frankfurters
1 scallion, thinly sliced
Fried eggs (optional)


Sort then soak beans overnight. Drain and rinse. In a medium heavy-bottom pot, add beans and bacon. Cover with water by 3 inches. Bring to a simmer over medium-low heat and cook until tender, about 2 ½ to 3 hours. Salt to taste.

Preheat oven to 325°.

Remove the bacon and roughly dice. To the cooked beans, add back the diced bacon and the brown sugar, molasses, honey, dry mustard, ketchup, onion, bell pepper, salt and pepper. Bring just to a simmer, cover with a lid or aluminum foil, then transfer to the oven. Bake about 3 hours, stirring occasionally. When done, the cooking liquid will be thick like syrup.

In a large heavy-bottom sauté pan on medium heat, gently sear frankfurters. They are done once nicely browned. Slice frankfurters and serve atop baked beans. Garnish with sliced scallion and if desired, fried eggs.

*Canned cooked beans can be used in lieu of starting with dried beans.


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Cinco de Mayo is coming and to celebrate, we’re sharing a new pork carnitas recipe featured in our newest issue of Indulge, which is out on store shelves now!

Pork Carnitas
Serves 6


4 cloves garlic, minced
1 t. Mexican oregano
2 T ground cumin
1 dried Ancho chile, or 1 t. chili powder
2 t. salt, plus more to taste
2 1/2 – 3 lbs. boneless Carlton Farms pork shoulder or pork butt
Juice from one orange
1 medium yellow onion, quartered
2 bay leaves
Water to cover
1-2 T canola oil

1.  Combine the garlic, oregano, cumin, chile or chili powder, and salt in a bowl. Cut the pork into sizeable chunks.  Toss pork pieces with spices. 

2. Brown pork pieces in batches in a Dutch oven or heavy enameled pot, about 15-20 minutes, then remove to a plate. Deglaze the pan’s bottom with orange juice, stirring to break up the brown bits.  Put all the meat back into the pan with the onion, then add bay leaves and enough water to cover the meat.

3.   Bring to a boil, then cover and simmer. Cook about 2 hours, flipping the pieces once during cooking, until meat is soft and fork-tender.  When the pork is tender, remove from pot and set on a plate.  Discard the onion and bay leaves. Boil the remaining braising liquid, until it begins to reduce significantly; set aside about 1/2 C.

4.  Preheat boiler on high heat. Move pork pieces with a slotted spoon to a lightly oiled roasting pan.  Shred meat with 2 forks.  Toss the meat with the reduced braising liquid, adjust seasoning to taste, and broil meat until it begins to brown and caramelize.   Serve on warm tortillas with Grilled Corn Salsa and other fixings as desired.

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If you’re looking for a way to wow the guests at your Superbowl party this weekend, we have the answer: fresh, handmade sausages from our meat counter.  We have so many amazing options, you might just have to get some of each. 

We’ve picked some of our top favorites to highlight:

– Chicken Sundried Tomato and Basil: Try it on a homemade pizza!
– Pork Beer Bratwurst: Grill ’em up & serve with your favorite bun!
– Chicken Apple: Grill ’em then top with a Dijon sauce!

So whether your game day consists of a big party or just you and a buddy hanging out, we’re sure these sausages are touchdown-worthy.

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A prime rib, or standing rib roast, is the ultimate holiday main dish.  Rich and satisfying to eat, it doesn’t take special skills or ingredients to prepare, just close attention.

One key is to season liberally with salt and pepper. 
You can do this even a full day in advance to let the flavors blend in.

Don’t skimp on fresh & hearty herbs. 
Make sure they’re strong in flavor to hold up to the bold, assertive flavors in the roast.  Dried herbs will work too, but the meat will benefit from a few hours of contact with the rub.

The critical step is making sure that the roast isn’t overcooked.
After about 2 hours in the oven, begin checking the meat’s internal temperature every 10 minutes.  And remember to ask your guests how they like their meat cooked.  You can always carve off a chunk and give it extra time.  Outer pieces tend to be cooked more as well. 

Prime Rib Roast
1 9 lb. Harris Ranch all-natural standing rib roast
3 T sea salt
2 T freshly ground pepper
3 T Dijon mustard
2 T garlic, minced
2 T fresh rosemary, minced
2 T fresh sage, minced

1.  Preheat oven to 425 degrees.  Place beef, fat side up, in shallow, heavy roasting pan.  Sprinkle beef with salt and pepper, then rub in with hands.  Mix mustard, garlic, and herbs in small bowl.  Brush mustard mixture over all sides of the roast.

2. Roast for 15 minutes, then reduce heat to 325 degrees.  Roast until meat thermometer inserted into center of beef registers 125 degrees for medium-rare, about 2 hours 45 minutes, covering with a layer of foil, if crust gets too dark.

3.  Transfer beef to platter.  Cover with foil to keep warm.  Allow to rest at least 10 minutes before carving.

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If there is a holiday standard, it has to be turkey. And no wonder; it’s got something for everyone—crispy skin, juicy white meat, and rich dark meat.

But cooking this famed bird can be tricky if you don’t know what you’re doing. Many people wrestle with how to keep the breast meat from drying out while ensuring the legs cook fully, for instance.

Here are some tricks to save the day:


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Shelton’s turkeys are grown in free-range conditions without the use of antibiotics because that is how it’s always been, beginning in Missouri in 1924, when Mr. and Mrs. Shelton were given one hen and one tom turkey as a wedding gift from the bride’s mother.


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We are proud to host our annual holiday event, The Taste of Zupan’s. Join us on Saturday, November 5th, at the Heathman Hotel from 10:30am-3pm.


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