Recipes

How To Roast a Boston Butt

We checked in with our Head Butcher, Lena Diaz to see how she would go about roasting one of her favorite cuts – the Pork Butt a.k.a. Boston Butt. Her biggest tip is to allow the meat to roast slowly. With a recipe this simple, you don’t have to make a day of it, but you will enjoy the aromas from the morning until the time you finally get to dig in at night!

Ingredients:
One 8-10lb pork butt
Handful of toasted coriander seeds
Handful of toasted fennel seeds
4 cloves fresh garlic, pressed in a morter & pestle, or chopped finely
Ground Cinnamon
Garlic
Salt a generous amount, this is a large cut of meat after all!

Alternately- If you’d rather get more creative you can also just clean out your spice rack. Make sure to toast any whole spices to make the most out of their aromatic qualities and of course use plenty of salt to rub!

Directions:
The Night Before

1. Season your Roast
Rub the pork butt liberally with the toasted seeds, garlic, and salt. Add a dash of cinnamon all over the butt. Place the cut in a casserole dish and leave overnight.

Roasting Day
2. Remove roast from refrigerator and let it rest until it reaches room temp.
3. Preheat your oven to 250 degrees, about 15 minutes.
4. When both the oven and the roast are ready, place the casserole dish in the oven, uncovered.
5. Roast for approximately 8 hours, checking for tenderness periodically.
6. When the roast is fork tender you may remove it from the oven.
7. (Optional) If the roast needs a little extra color on the exterior, you can raise the oven temp to 450 degrees and let it roast for up to an additional 15 minutes.

Let it stand for a few minutes and then enjoy alongside roast vegetables and a glass of wine!

*Photo by Alberto Vargas 

Meg ChristmanHow To Roast a Boston Butt
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Summer Jams

Late Summer Jam
We all know that the best time to enjoy fresh berries and stone fruits is during the Summer months. But if you can spare enough of the season’s bounty to make this sweet and simple jam, you’ll be thanking yourself come Winter whilst enjoying a bite slathered on fresh toasted bread with butter.

Ingredients

-or-

  • 8 cups well mashed stone fruit (peach, nectarine or plum)
  • 2 tablespoons Pomona Universal Pectin + 2 tablespoons calcium water (following box directions)

-and-

  • ½ cup lemon or lime juice
  • 2 cups granulated sugar
  • Optional: 1 cinnamon stick or 1 vanilla bean, using the scraped out seeds, and the pod for added flavor

Directions

  1. Wash and rinse jars according to pectin package directions
  2. In a bowl whisk together the sugar and pectin to combine evenly
  3. In a deep sauce pan, combine the fruit, lemon juice and calcium water, and if using, the cinnamon or vanilla bean, and bring to a boil
  4. Add sugar and pectin mixture, stirring vigorously to dissolve pectin and return to a boil
  5. If using, remove and discard the cinnamon stick or vanilla bean pod
  6. Fill jars to ¼” from top, close lids, and boil according to pectin package directions
  • Enjoy jam within 1 year
  • Jam will keep for 3 weeks in the fridge once opened
Meg ChristmanSummer Jams
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Sofrito for the Season

Mixtures of stewed aromatic vegetables, herbs and spices are at the core of almost every type of cuisine. Sofrito is the Spanish version, usually consisting of peppers, onions and tomato. Luckily all of those veggies are in season right now and Provisions Produce Buyer, Jason Rivera, has put together a recipe for sofrito success. The idea behind this homestyle dish is to use whatever vegetables are available to create a flavorful, easy to eat, easy to digest meal.

(And remember, the word sofrito doesn’t have to limit your cooking. In the Fall you could just as easily be using fennel, carrots and onions instead of peppers, onions and tomatoes.)

Ingredients
Extra virgin olive oil (preferably really tasty stuff)
A few sweet peppers, diced (whatever looks pretty at the market)
A fat juicy onion, diced (look for fresh uncured onions at this time of year)
A ripe tomato diced (Brandywines work really well for this, I recommend a red tomato)
1 bay leaf
1 1/2 cups white wine
water or chicken stock
1/2 pound of green, yellow, purple or romano beans with the tough end trimmed
2 heirloom squash cut into 1/4 inch rounds (my favorite is the Romanesca)
1 ear corn cut from the cob
4 red radishes sliced into 1/4 inch rounds
10 fresh basil leaves
Salt and pepper to taste
Sherry vinegar to taste

1. Heat a pot, large enough to contain all of the ingredients. Add enough olive oil to generously coat the bottom of the pot. Throw the peppers and onions in there and cook them until they are soft without browning them. If it looks a little dry add more olive oil.
2. Add the tomatoes, bay leaf and white wine. Simmer this until all of the liquid evaporates.
3. At this point continue to cook the mixture until the oil separates out and the mixture starts to stick on the bottom. Be careful here, you don’t want burnt, just a little toasted. Stir very often.
4. Add the beans and cover with stock or water and simmer. It’s a good idea to take a wooden spoon and scrape all the tasty bits of the bottom of the pot.
5. Cook the beans until they are very soft and tender, and a lot of the liquid has evaporated. They will turn army green, and look overcooked, but they will also become sweet and soak up all of that sofrito liquid.
6. Stir in the squash, corn and radishes and remove from heat. At this point season with salt, pepper and vinegar.
7. This dish should be served just above room temperature with a piece of crusty bread to soak up the juices. Just before serving, stir in the basil leaves and a bit of fresh olive oil.

Enjoy!

Meg ChristmanSofrito for the Season
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Winter Recipe Series

Braised Lentils with House Made Sausage and Sauteed Cabbage

A recipe from Provisions Head Chef Kenny Hockert for a perfect winter time dinner!

Step 1- Lentils
Ingredients:
2 cups french lentils (we recommend Timeless lentils)
1 medium yellow onion
2 medium sized carrots
2 stalks celery
4 garlic cloves
1 tbs tomato paste
1 qt. chicken stock
1 sprig each:  thyme, oregano, rosemary, parsley
salt & pepper
olive oil (preferably extra virgin)

Preparation:

  1. Dice onion, garlic, celery, carrot and saute with olive oil over medium heat until vegetable are translucent
  2. add tomato paste and stir to coat vegetable, then add  herbs and lentils and chicken stock
  3. Bring to boil and turn down to simmer, covered for 30-40 minutes until lentils are tender but not soft. add a bit of water or more stock if necessary to keep from sticking
  4. finish with salt pepper and olive oil to taste

Step 2- Cabbage
Ingredients:
½ a green cabbage, or a mix of green and red
pinch of caraway seeds
1 red onion, sliced
1 tbsp olive oil or butter
2 tbsp cider vinegar (or to taste)

Preparation:

  1. Heat oil in skillet, add caraway seeds and red onion
  2. After 1 minute add your sliced cabbage and saute on medium heat until cabbage is toothsome but has no raw taste
  3. Finish with a splash or two of cider vinegar and salt and pepper

Step 3 – Sausage
Ingredients:
1 sausage per person
Any of our house made sausage will do, but Kenny recommends the Linguica!

Preparation:

  1. Bring 2 quarts of water to a light boil
  2. Turn heat down so water is just bubbly, add your sausage
  3. Cook approx. 6-7 minute or until it reaches an internal temperature of 160 F
  4. Set aside sausage to cool to room temp.
  5. Using a grill pan or saute pan on high heat sear sausages til brown on outside

To plate:
In a bowl or plate, serve lentils first followed by the cabbage, then sausage and finish with fresh chopped parsley and a splash of extra virgin olive oil!

Meg ChristmanWinter Recipe Series
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The Mighty Burger

The Mighty Burger

The most quintessential item at any Fourth of July cookout, the burger is as classic as it gets, but not all burgers are made the same! Our whole animal butchers grind specific cuts of beef to create our All-Star line-up of burgers. Let us introduce you to the team!

Ribeye Cap: lean and satisfying
pair with: Wisconsin Sheep Dairy Co-op’s Blue Hills Bleu

Short Rib: extra juicy
pair with: Jasper Hills Clothbound Cheddar

La Ranchera: skirt steak burger with extra beefy flavor
pair with:a juicy pickle

Bacon Brisket: our most popular burger
enhance with:a sweet alpine cheese for extra melt factor!

Extra-Dry Aged Ribeye Cap: tender with highly concentrated flavor
pair with:
nothing

Meg ChristmanThe Mighty Burger
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#ProvisionsPix Instagram Contest!

For one week, March 24-31, snap a shot of your best RAMEN dish, for a chance to win a $10 PROVISIONS GIFT CARD, and have your photo featured on our web site!

How to play:

*Make a dish featuring SUN RAMEN NOODLES, and take a photo.

*Hashtag #ProvisionsPix and tag us at @GreeneGrape

*Hashtag the main ingredients so you can share your recipe! For example:

#provisionspix  @greenegrape #ramennoodles #miso #porkbelly #chickensausage #zucchini #lemongrass #eggplant #blacksesameseeds #duckegg

*Get the most “likes” by Monday, March 31, and you win – simple as that! Enter as many times as you like!

Need some inspiration? Start with our house made Pork Tonkotsu Broth or Chicken Broth, and then visit the butchers or our dairy cases for some proteins and eggs. Add in your favorite vegetables, and top it off with your favorite seeds and spices.

We’ll change the ingredient every month, so keep a look out for April’s #ProvisionsPix contest.

Greene Grape#ProvisionsPix Instagram Contest!
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This little piggy…

Pigs in a blanket are one of the most coveted hors d’ouvres at any party, and they’re one of the easiest to make, too! Thankfully Brooklyn Hot Dog Company makes their dogs a little thinner than your average pup, making them even easier to wrap! Grab a jar of your favorite dipping sauce – we like Anarchy in a Jar’s Beer Mustard,  Sunny Bang’s Probiotic Hot Sauce, and Sir Kensingtons Spiced Ketchup, and roll away!

Brooklyn’s Own Pigs in a Blanket

1 package Brooklyn Hot Dogs, any flavor
1 egg
1 14-ounce package Dufour frozen puff pastry, thawed until cold and just firm
1 T poppy seeds or grated parmigiano reggiano

Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk egg together with 1 tablespoon water to make an egg wash. Slice each hot dog into 4 even pieces, lengthwise. Cut puff pastry into about 24 triangles, each roughly 1 1/2 inches wide and 4 inches tall. Working with one at a time, arrange a cocktail frank across the wide end of a triangle of puff pastry and roll up snugly, sealing it with a dab of egg wash; transfer to baking sheet. (If puff pastry becomes too soft, chill it for 15 minutes.)

Brush the top of each wrapped cocktail frank with egg wash and sprinkle with poppy seeds or cheese. Bake until puffed and golden brown, 30 to 35 minutes.

 

Greene GrapeThis little piggy…
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Mama O’s Premium Kimchi Kit!

Are you looking for a way to spend some of that sweet Christmas dough from your Aunt?  You know you should pay your bills with it, but that’s not what Christmas money is for.  We suggest picking up one of Mama O’s Premium Kimchi Kits, now you can make yourself a big ol’ jar of kimchi for putting on just about anything.  The kit includes everything you need, minus the vegetables, to start fermenting your own Mama O’s.  Our good friend and founder of Mama O’s Kheedim has made a handy dandy instructional video to walk you through the steps for using your new kimchi kit!

Click here for the video! 

Greene GrapeMama O’s Premium Kimchi Kit!
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Prometheus Springs Italian Ice Cocktails Tonight

Join us at the wine store tonight from 6-8pm as we welcome Tito’s Vodka to sample their Texan spirit straight and in Italian Ice cocktails using Prometheus Springs Lemon Ginger, a capsaicin-spiked elixir.

Italian Ice Cocktail

Ounce and a half Tito’s vodka

Half ounce simple syrup

Half ounce lime juice

Half ounce Limoncello

Two Ounces Prometheus Springs

Shake and pour over ice.

Enjoy with a slice of lime.

Greene GrapePrometheus Springs Italian Ice Cocktails Tonight
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Peruvian Escabeche de Pescado

Thanks to Jessica Hayden of Hearth and Table catering for this amazing fish recipe she sourced on her last visit to Peru.
Escabeche de Pescado
3/4 cup of sherry vinegar
2 large onions, cut into medium slices
1 yellow or orange pepper, cut in medium slices
1 hot pepper (such as habanero, or jalapeno) thinly sliced without seeds
2 tablespoons of roughly chopped cilantro for garnish
1 clove garlic, chopped
1/2 smoked Spanish Paprika
Filets of white fish like tilapia (approx 1/2 lb. per person)
salt
pepper
1 cup all-purpose flour
Vegetable oil (about an inch hi in frying pan)
Sweet Potato (2 1/2 inch cut rounds per person)

Begin by placing sherry vinegar in a medium size bowl.  Place onions, peppers, garlic, paprika, salt and pepper into sherry vinegar and let it sit for 20 minutes.

Heat oil in a skillet on medium.

In a bowl combine flour, salt and pepper. Dredge fish filets in flour and fry in oil until cooked and golden brown, about 5 minutes each side. Place fish on a platter and put to the side.

Using the same pan remove most of the oil from the pan leaving about a tbsp.  Return the pan to medium-high heat and add your bowl ofingredients along with the sherry.

Make sure to stir constantly until onions have become translucent.  Allow the sauce to reduce and thicken which will take about 10 minutes.

Once your sauce is ready place your fried fish on a platter and pour your sauce on top.  Garnish with chopped cilantro and plate with your boiled and peeled sweet potato rounds.
Greene GrapePeruvian Escabeche de Pescado
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