Beef & Pork

Heather Priests Super Amazing Top Secret Chili Recipe

Ingredients
1 pound 80/20 ground beef
½ pound bacon diced
1 large sweet onion diced
5 garlic cloves chopped
1 large link chorizo chopped fine
2 bottles negra modelo beer or another other lager with a rich flavor
2 tablespoons tomato paste
2 28 oz cans crushed tomatoes
1 28 oz can diced fire roasted tomatoes
1 cup each kidney, pinto, black and navy beans soaked and cooked or from the can. (directions for
soaking and cooking below)
2 jalapenos seeded and diced
2 serano seeded and chopped
1 red bell pepper chopped
1 green bell pepper chopped
2-3 whole dried chilis (depending on level of spice you want) – Soaked in boiled water until
tender then seed and blend in food processor with a little water
2 tablespoons dried basil
1 tablespoon dried oregano
2 tablespoons dried cumin
1 teaspoon cayenne pepper
3 tablespoons chili powder
1 tablespoon Chipotle chili powder
2 cups of water
Salt and pepper to taste

Instructions
1. Saute ground beef in a deep heavy bottomed pot or instapot.until browned. Remove meat
from pan and pour off the fat and juice.
2. Add bacon and cook until fat is starting to render out but bacon is not crisp. Remove bacon
from the pan, leaving the fat behind.
3. Add onion and garlic to pot and saute until vegetables start to sweat.
4. Add the beer and tomato paste and boil for 2 minutes.
5. Add your meat including the chopped chorizo back into the pot
6. Add tomatoes, peppers and spices to the pot and cook for about an hour
7. Add cooked beans to the chli and cook for another ½ hour
8. Add water if chili gets too thick making sure to stir occasionally to keep it from sticking to the
bottom.
9. Season chili to taste with salt and pepper
For Beans – soak beans overnight or for at least 6 hours. To cook the beans place them in a pot
covered with at least 3 inches of water. Add a piece of onion, garlic, jalapeno pepper, bay leaf and
salt to the pot. Cook for one hour or until tender.


Corned Beef

Ingredients:

BD Provisions Corned Beef Spice pack

2 pound corned beef

Cooking instructions:

Place 2 pounds of meat in pot and cover with water.  Cover pot, boil 2 to 3 min.  Skim top layer.  Cover and boil for 1 and a half hours medium heat. Throw in vegetables (1 head of cabbage cut into quarters, 6 to 8 carrots,  4 to 6 red potatoes).  Cook an additional hour over medium heat. Take vegetables and meat out of water.  Slice meat and Enjo

Meatloaf with Spinach and Freekah

INGREDIENTS

  • 1 cup dry or about 2 cups cooked Freekeh

  • 2 ½ cups water or beef broth

  • 1 pound of lean ground beef or ground turkey

  • ½ cup ketchup, plus a little extra for topping

  • ¾ cup tomato sauce (or just add extra ketchup)

  • ½ tsp salt

  • Few shakes of black pepper and crushed red pepper flakes

  • 2 eggs beaten

  • ½ cup onion, diced fine

  • 1 cup frozen spinach, thawed and drained

  • 1 tablespoon oregano

  • 1 teaspoon prepared mustard

  • 4 shakes garlic powder

  • 4 shakes Worcestershire sauce (optional)

DIRECTIONS

1.     Preheat oven to 400F

2.     Pour water or broth and the Freekeh in a sauce pan and bring to a boil, cooking for 1 minute. Reduce heat to low. Add in the garlic. Cover and simmer for about 25 minutes until the Freekeh is tender. Once cooked, remove from heat. Let stand to cool a few minutes before the next step.

3.     In a large bowl, add all ingredients including the fully cooked Freekeh. Mix thoroughly with your clean hands. Line a casserole dish with foil or spray with cooking spray. Add beef mixture and press into a loaf shape. Top with a little more ketchup and coat. Bake in preheated oven for about 1 hour and 15 minutes or until done. Once done, drain any remaining fat from pan. Let meatloaf rest about 5 minutes before cutting.

Freekeh Marinara Meatballs

Meatballs:

  • 2 cups cooked Freekeh

  • 1 small onion, finely diced

  • 1 egg, slightly beaten

  • 1/4 cup water or broth

  • 1 large garlic clove, minced

  • 1 lb lean ground beef or ground turkey

  • 2 tablespoons rolled oats or oatmeal flakes

  • 4 tablespoons almond flour or whole wheat flour

  • 1 tablespoon oregano

  • 1/3 cup basil, finely chopped

  • 1/4 cup Parmesan or Pecorino Romano cheese, grated

  • 1/8 teaspoon crushed red pepper or freshly ground pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Worcestershire sauce

  • A dash of sea salt of Himalayan pink salt

  • 1 (24 ounce) jarred marinara sauce (to use in the Instant Pot)

Oven Instructions:

  1. Preheat oven to 400°F

  2. In a large bowl, mix all meatball ingredients together using your clean hands.

  3. Pinch off about a 4 tablespoon portion of meat mixture and gently roll between your hands to form a ball. Continue rolling meatballs placing them on a plater until all the meat mixture is used. Wash your hands thoroughly.

  4. Assemble the meatballs spaced slightly apart on a baking sheet. Bake at 400°F for 25 to 30 minutes. Flip meatballs after 10 minutes. The meatballs are done when the outsides are browned, and when they read 165°F in the middle on an instant read thermometer and serve.

  5. Meatballs can be refrigerated for up to 3 days or frozen for 6 months.

Instant Pot Instructions:

  1. In a large bowl, mix all meatball ingredients together using your clean hands.

  2. Pinch off about a 4 tablespoon portion of meat mixture and gently roll between your hands to form a ball. Continue rolling meatballs placing them on a platter. Wash your hands thoroughly.

  3. Pour the marinara sauce into the Instant Pot. Drop the meatballs in a clockwise direction so they are in an even layer, then fill the center and start again with a second layer if necessary until you run out of meatballs.

  4. Place lid on Instant Pot and switch valve to “sealing”. Press “Manual” and set to high pressure using the “adjust” button. This will take 10-12 minutes. Use the +/- to set the Instant Pot to 7 minutes.

  5. When time is up, allow to slow release for 5 minutes. Then turn off the Instant Pot and do the quick release very carefully letting the steam release and open the lid. When removing the lid, lift it so its a shield in front of you as the steam releases.

  6. Meatballs can be refrigerated for up to 3 days or frozen for 6 months.

Meal Prep Ideas: 

  1. Meatballs served over zucchini noodles with tomato sauce on top and basil.

  2. Meatballs on a roll with tomato sauce and melted mozzarella cheese.

  3. Serve over a salad or with a side salad.

  4. Served over Banza pasta with tomato sauce and garnished with basil.

  5. Make some smaller meatballs 3/4-1″ to serve as an appetizer with pretty frilled toothpicks.

Prime Rib

Ingredients:

3-4 lb bone in Prime Rib

BD Provisions Spice Packet

1/2 BD Provisions Garlic Olive Oil

Cooking Instructions:

Preheat oven to 350 degrees F.

Make paste using contents of spice packet and ½ cup BD Provisions garlic oil.

Rub Prime Rib with Paste, let sit at room temperature for at least a ½ hour.

Cook in preheated oven 20 minutes per pound of meat. This will provide you with a medium cooked meat. Can adjust time of cooking to your liking.

Once done, let sit for 15 minutes to rest before slicing

Honey Glazed Ham

Ingredients:

1 ham- 5lbs

BD Provisions Cloves

BD Provisions Local Honey

2/3 cup butter

Instructions:

Preheat oven to 325 degrees F

Score ham and stud with whole cloves. Place ham in foiled lined pan

In the top half of the double boiler, heat 2 cups of honey and 2/3 cup butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 min in preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from the oven, and let sit a few minutes before serving.

BBQ Pulled Pork

Recipe courtesy of Aquarian Caterers

Serves 6 People

5Lb Boneless Pork Loin

2 Tablespoons – BD Ground Chipotle

2 Tablespoons – BD Chili Seasoning

1 Tablespoon – BD Garlic Powder

3 BD Bay Leaves

2 Tablespoons Kosher Salt

1 16oz. Box Chicken Broth

1 Cup of your favorite BBQ Sauce

1 – Chopped Onion

In a small bowl add all the dry ingredients. Rub dry mix all over pork to coat fully. Chopped Onion into chunky pieces. Place onion on the bottom of crock pot. Place pork on top of onions, add the Bay leaves and the chicken broth. Cover and cook on high for 5 hrs. When fork tender, take pork out of pot and with 2 forks start to shred the meat. Place the meat back into the pot and add the BBQ sauce. Serve on crusty rolls with coleslaw!

Cherry and Red Wine Braised Brisket

From Aquarian Caterers of Newtown

Ingredients:

 

5lb Brisket trimmed – leave a layer of fat on one side

2 Sliced Onions

1 Cup BD Provisions Dried Cherries (Bin 1083)

4 Sprigs of Rosemary

2 Cloves Garlic

2 Cups Dry red Wine

½ Box of Chicken Broth

BD Provisions Extra Virgin Olive Oil

Salt and Pepper

 

Let brisket come to room temperature for 20 minutes. After salt and pepper generously both sides. In a Dutch oven or cast iron pan. Add olive oil to coat the bottom of the pan. Let pan get smoky hot. Place the brisket in the pan and leave it for a few minutes. You want to get a good crusty sear before you turn it over and repeat. After both sides are browned. Take the meat out of the pan and add onions and sauté for a few minutes. Add all the rest of the ingredients and place the meat back into the pot. Cook in the over covered at 325’ for 4-41/2 hrs. Or until tender. The juices and dried cherries will make a lovely pan sauce. Rest brisket before slicing across the grain.

Tacos!

Ingredients:

1 lb of cooked meat- chicken, beef, or pork.

2 Tablespoons of BD Provisions Taco Seasoning

Corn or Flour Tortillas

Taco topping of your choice- lettuce, tomato, scallions, avocados, cheese, sour cream etc.

Instructions:

Add 2 Tablespoons of the BD Provisions Taco Seasoning plus 1/2 cup water to a pan over medium heat.  Add one pound of cooked meat and  stir frequently until there the liquid has been absorbed into the meat.

Serve with tortillas and taco toppings and enjoy!

Meatloaf with Spinach and Freekah

INGREDIENTS

  • 1 cup dry or about 2 cups cooked Freekeh

  • 2 ½ cups water or beef broth

  • 1 pound of lean ground beef or ground turkey

  • ½ cup ketchup, plus a little extra for topping

  • ¾ cup tomato sauce (or just add extra ketchup)

  • ½ tsp salt

  • Few shakes of black pepper and crushed red pepper flakes

  • 2 eggs beaten

  • ½ cup onion, diced fine

  • 1 cup frozen spinach, thawed and drained

  • 1 tablespoon oregano

  • 1 teaspoon prepared mustard

  • 4 shakes garlic powder

  • 4 shakes Worcestershire sauce (optional)

DIRECTIONS

1.     Preheat oven to 400F

2.     Pour water or broth and the Freekeh in a sauce pan and bring to a boil, cooking for 1 minute. Reduce heat to low. Add in the garlic. Cover and simmer for about 25 minutes until the Freekeh is tender. Once cooked, remove from heat. Let stand to cool a few minutes before the next step.

3.     In a large bowl, add all ingredients including the fully cooked Freekeh. Mix thoroughly with your clean hands. Line a casserole dish with foil or spray with cooking spray. Add beef mixture and press into a loaf shape. Top with a little more ketchup and coat. Bake in preheated oven for about 1 hour and 15 minutes or until done. Once done, drain any remaining fat from pan. Let meatloaf rest about 5 minutes before cutting.

Cowboy Coffee Rub – Made For BD Provisions By Chef Lauren Costello (@Itslaurenofcourse)

The cowboys knew the secret to a great drink was equally true for a great steak: coffee and sugar!

Boneless ribeye steak (pictured) cooks so quickly, which makes it ideal for a weeknight meal. But bone-in ribeye gives a little something extra to chew on: that coffee-coated bone!

Oh, it’s so good! And oh so simple. I use a finely ground, absolutely exquisite Ethiopian coffee from BD Provisions to make this rub. The roasted aroma, the full-bodied bitterness of the coffee mellowed by the sweetness of the brown sugar, the subtle hints of garlic and ginger all married with some paprika…this is good stuff. The very best part? You just toss it all together, slap it on the steak, and voila! That’s pretty much it.

Equipment: cutting board; chef’s or carving knife; dry measuring cups; measuring spoons; small mixing bowl; spoon or spatula

Ingredients:

1 lb. 1-inch ribeye steaks

1/2 cup finely ground coffee

1/2 cup light brown sugar

2 tablespoons ground ginger

2 tablespoons garlic powder

2 tablespoons paprika*

1 tablespoon kosher salt

vegetable oil

kosher salt and freshly ground black pepper to taste.

“An important ILOC tip: use decaffeinated coffee. You don’t want your steak to keep you up all night.”

1. Preheat your grill. If you do not have a grill, use a cast iron pan.

2. Brush both sides of the steaks with oil and then sprinkle generously with salt and pepper.

3. Combine the coffee, sugar, and measured spices in a bowl. Rub each side of the steaks generously with the mixture until well coated, approximately 1-2 tablespoons.

4. Place the steaks on the hot grill and cook for 3-4 minutes. You want the grill very hot when you start but do adjust/lower the heat if needed so that you do not burn the steak. After 3-4 minutes, or once the surface proteins have sufficiently coagulated so that the steak is no longer sticking to the grill, flip the steak and continue cooking for approximately another 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, and 5-6 minutes for well done (but I beg you do not do that).

5. Remove the steaks to a cutting board and allow to rest 5 minutes before slicing against the grain to serve.

Serves 2-3 people.

This rub could be used on pork chops or pork loin. If using the rub for a brisket, be sure to rub the brisket the night before you wish to cook–and wrap it and refrigerate it–so that you maximize the coffee flavor for that cut of beef.