1 whole Griggstown Chicken
1 lb fresh baby spinach
8 ounces Jack cheese, grated
3 Tbs olive oil
1 1/2 cups diced leek or onion
Salt & Freshly ground black pepper to taste
4 Tbs buter
4 Tbs flour
3 cups reserved chicken broth
1/2 cup chopped fresh cilantro
In a large pot, cover chicken with clean water. Add seasonings (onion, peppercorns and salt). Simmer over medium heat until cooked through, about 40 mins. Allow to cool. Strain and reserve broth. Dice chicken.
Heat olive oil in large sauté pan. Add leek or onion an d cook until soft. Add spinach and toss to coat, cooking just until bright green & wilted. Set aside.
Meanwhile, melt butter is saucepan. Whisk in the flour to make a paste and cook until lightly colored. Add the broth a bit at a time and whisk ...
On our 75 acre farm we raise all natural, free range turkeys without hormones or antibiotics. Our ground turkey is sold by the pound in our Griggstown Farm Market as well as at our seasonal farm markets. Griggstown poultry has been featured in the finest New Jersey and New York restaurants for over 30 years.
1 pound (16oz) ground Griggstown Turkey
2 tablespoons finely shredded fresh basil
3 scallions, trimmed and finely chopped
¼ cup pitted kalamata olives, chopped
Freshly ground black pepper to taste
½ teaspoon sea salt
Light vegetable or olive oil
Using clean hands or a wooden spoon work all of the ingredients together in a small bowl. Form into four 4" round patties that are about approximately 1/2 inch thick. Meanwhile heat an outdoor grill or indoor stove top ...
Delicious with roast chicken, these carrots are simple to prepare at home and a perennial favorite among adults and children alike. We have several hives on our 70 acre farm in Griggstown, New Jersey and our beekeeper friend harvests and packages the local honey for us.
12 medium carrots, peeled
3 tablespoons extra virgin olive oil
2 tablespoons Griggstown Wildflower honey
1 ¼ teaspoons coarse salt
½ teaspoon freshly ground black pepper
2 tablespoons minced fresh ginger root (optional)
2 tablespoons finely chopped fresh herbs (dill, parsley and/or thyme)
Preheat the oven to 425 degrees.
If the carrots are thicker than 2" around, cut in half lengthwise. Cut the carrots diagonally into 2" long pieces on a diagonal. After each cut, rotate the carrot 45 degrees to create ...
This dish is a delicious and satisfying side for a wide variety of roasted, braised or grilled game birds. And, contrary to Italian culinary lore, it's easy to whip up and can be prepared almost fully in advance hours before guests arrive, leaving only 10 minutes of final preparation and finishing touches just before sitting down.
1/3 cup unsalted butter
¼ cup minced fresh shallots
1 2/3 cups Arborio rice
4 cups good chicken stock, hot
1 cup dry white wine
1/3 cup freshly grated parmesan cheese
½ cup minced fresh medley of herbs (chives, parsley and/or sage)
Salt and freshly ground black pepper to taste
In a medium sized (approx 2-quart) sauce pan, placed over medium high heat, saute the shallots in half of the butter until fragrant and tender. Add the rice and ...
In our farm market and at our seasonal markets we sell our chickens whole as well as cut up into eight serving pieces, ideal for the summer grill. The breasts are partially de-boned in the "European" style which reduces their cooking time on the grill a bit and of course eating them is a real treat. A simple blend of fresh herbs and spices is the very best way to enjoy or all natural farm raised chickens.
1 Griggstown Chicken, cut into eight pieces
2 large juicy lemons
1 ½ teaspoons finely ground sea salt
1/3 cup finely chopped fresh thyme and/or rosemay
Lots of freshly ground black pepper
2 tablespoons finely minced fresh garlic
½ cup olive oil
1 bunch fresh Jersey asparagus
12 spring onions
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Pat the chicken ...
1 large bunch (about 1 generous pound) fresh Swiss chard (ruby red or bright lights)
4 whole butterflied Griggstown quail
Finely ground sea salt
Freshly ground black pepper
1 tablespoon canola or grapeseed oil
2 pieces of thick sliced bacon, cut into small dice
2 tablespoons soft unsalted butter
¾ cup dry white wine
½ cup chopped fresh leek, white portions only
2 tablespoon fresh lemon juice
3 tablespoons toasted pine nuts (optional)
Preheat oven to 350 degrees.
Wash the chard well. Separate the stems and leaves. Coarsely chop the stems and cut leaves into wide ribbon like strips. Set aside.
Pat quail dry with a paper towel and season well all over with salt and pepper.
Heat the oil in an oven proof heavy bottomed sauté pan or cast iron skillet. Sear the birds, ...
Delicious with grilled meat or seafood
2 tablespoons canola or safflower oil
2 bunches fresh garden radishes rinsed, trimmed and thinly sliced
4 scallions, whites and light green portions thinly sliced
3 tablespoons water
Finely milled sea salt and freshly ground black pepper to taste
2 tablespoons unsalted butter, cut into small pieces
2 tablespoons chopped fresh chives
Heat oil in a large wok or skillet
Add the radishes and toss to coat. Stir over high heat for 30 seconds. Add the scallions and sprinkle on the water. Continue stirring over high heat until the water evaporates and the radishes are crisp-tender. Remove from the heat.
Season with salt and pepper. Add the butter and toss in until melted. Sprinkle with chives and serve ...
1 package spaghetti
1 large eggplant
1/4 cup hoisin sauce
1 tablespoon sesame seeds
marble size chunk of miso
1 tablespoon crushed red pepper
1/4 cup vegetable oil
Add the miso to the spaghetti water as it raises to a boil. Cook spaghetti as directed.
Meanwhile, peel and dice up the eggplant. Mix it in the hoisin sauce (use as much sauce as you want). Then mix in the sesame seeds.
In an skillet, saute the eggplant on med to med-high heat until it is very tender, adding the crushed red pepper and oil (to keep from sticking) while cooking. Keep this warm until the spaghetti is ready.
Drain the spaghetti and try to remove any remaining miso clumps. Serve the eggplant over the noodles and enjoy!
Preparation time: 30 ...