Cut of the Month
Breakfast Sausage--June 2012
So you might be tempted to just serve this up with eggs and toast, but you'd really be missing out.
This savory sausage is delightful on the grill! Try this summer friendly recipe:
Breakfast Sausage Supreme
1. Grill up some TFI breakfast sausage on your grill. Let sit for 5-10 minutes while you prepare other ingredients.
2. Lightly steam some corn on the cob. Let cool slightly.
3. Slice corn off of cob and slice sausage into bite size pieces. Mix together with your choice of steamed edamame, canned (or home cooked) pinto or black beans, diced red pepper and salt and pepper. If you make too much it's delightful cold the next day!
Pork Chops--May 2012
Get ready for the most amazing pastured pork the island has to offer! Whether on the grill, in the oven or in the slow cooker these chops will surely satisfy!
As always, the Cut of the Month is 10% off! (discount not to be combined with any other offer.)
Mom's Baked Pork Chops
1. Heat 1-2 T. olive/canola/vegetable oil in a cast iron skillet and pre-heat oven to 350 degrees.
2. Add and saute 1/2 yellow onion.
3. Salt and pepper thawed pork chops.
4. When skillet is hot place chops into skillet on top of browning onions. Don't crowd the pan! Pork chops like a little space!
5. Sear both sides of chops--about two minutes each or until brown stirring onions around and on top of chops during searing.
6. Sprinkle dried sage & thyme onto chops & onions. If desired, add slices of apple or peaches.
7. Add 1/2 c. dry white wine to pan and cover. Put in over and bake for 20-25 minutes.
8. Share delicious pork chops with friends!
All of our pastured chickens are raised and slaughtered here at TFI. This delicious roaster chicken may be the healthiest, tastiest bird you've ever eaten!
Our Cut of the Month is always 10% off*! Birds are available for purchase at TFI for $4.50/lb (normally $5/lb.!)
Here are some of our favorite recipes:
Chrissy's Simple Roasted Chicken
1. When bird is totally thawed (if frozen) blot the bird "dry" with paper towels.
2. Liberally salt the bird both inside and out. Use pepper too!
3. Pierce a lemon several times with a fork and place inside the cavity of the bird with herbs such as sage, thyme and/or rosemary. Drizzle extra virgin olive oil on top of bird if desired.
4. Roast the bird for 15 minutes at 400 degrees, then turn the oven down to 350 degrees.
5. Chicken is usually 17-20 minutes/lb. so time the cooking according to bird size. Enjoy!
JON'S FAMOUS LEMON CHICKEN
Get some lemons.
Either roll them around on the counter with some force to loosen them up and then stab them multiple times
cut them into quarters
put as many/as much as you can inside the chicken.
Salt and pepper as you wish and pour some lemon juice and honey over the chicken.
Roast at 325 till done, about 18-22 minutes per pound. Basting with the juices is a good idea.
* Discount not to be combined with any other offer.
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