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Entries for Featured Recipes

Featured Recipe

Posted on December 22nd in: Featured Recipes, Food of the Week By:

Grilled Poussins with Lemon Herb Butter Courtesy of epicurious.com   This is the ideal way to prepare poussins, since there are two safeguards against their drying out (always a risk with small birds). The herbed butter slipped beneath the skin melts, basting and flavoring the meat as it cooks; the gentle, indirect heat lightly chars the skin without toughening the meat. As a result, every bite is juicy and perfectly seasoned. Ingredients: 1/2 sticks (3/4 cup) unsalted butter (1 stick softened and 1/2 stick melted and cooled) 2 tablespoons chopped fresh thyme leaves 1 tablespoon finely chopped fresh rosemary 1 1/2 tablespoons loosely packed finely grated fresh lemon zest 3 1/2 teaspoons fine sea salt 1 1/4 teaspoons black pepper 6 (1 1/4- to 1 1/2-lb) ...

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Featured Recipe

Posted on December 17th in: Featured Recipes, Food of the Week By:

Long Island Roast Duck Recipe and Photo Compliments of en.wikipedia.org Long Island roast duckling is part of the regional cuisine of eastern Long Island, New York stemming from Long Island's thriving duck-farming industry which began in the late 19th century. According to Alton Brown, host of the Food Network's Good Eats, duck farming got its start on Long Island after an American businessman touring China in 1873 bought 25 white pekin ducks and shipped them to Long Island. Only nine survived the trip but those nine reproduced quickly and their descendants eventually found themselves on Long Island's numerous duck farms. White pekins (also called Long Island pekins) now represent 95 percent of the ducks sold and consumed in the US[4] and are raised on farms in many ...

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Featured Recipe

Posted on December 10th in: Featured Recipes By:

Roasted Pheasant Recipe and  Emeril Lagasse Ingredients: 3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed Salt Freshly ground black pepper 1 onion, peeled and coarsely chopped 1 carrot, peeled and coarsely chopped 1 orange, halved 3 sprigs fresh thyme 6 slices thick-cut bacon, cut in half 1/4 cup Madeira 1 cup rich chicken stock 2 tablespoons cold, unsalted butter   Directions: Preheat the oven to 500 degrees F and position the oven rack in the bottom third of the oven. Season the cavities and the outside of each pheasant liberally with salt and pepper. Divide the chopped onion and carrot equally among the cavities of the pheasants. Squeeze the juice from both halves of the orange and set ...

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Featured Recipe

Posted on December 3rd in: Featured Recipes By:

Paul's Bacon-Wrapped Grilled Quail with Bourbon-Pepper Jelly Glaze Recipe and  Photo Compliments of  Emeril Lagasse, Emeril's Food of Love Productions, 2008 I live in Southwest Missouri and my husband has qual hunted for years. In 35 years of marriage I have only fixed quail two ways deep fried and baked. I was getting so tired of these two methods I didn't want to see another quail. When I tried this recipe I thought it was wonderful and I can begin to enjoy them again. Thank you for sharing this recipe. I used my daughter-in-law's homemade pepper jelly. The meal was very good and inexpensive. The other thing I like about it was you used things that you normally have on hand Ingredients: 8 quail, about 5 1/2 ounces each, dressed 1 teaspoon salt 1 teaspoon freshly ...

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Featured Recipe

Posted on November 25th in: Featured Recipes By:

Roasted Brine Turkey Recipe courtesy of Chef Mike Sawuk Ingredients: 2 tbls. peppercorns 2 tbls. whole coriander 2 tbls. fennel seeds 2 cups Kosher salt 2 cups sugar (use half white and half brown, if desired) 2 gallons water – ½ gallon hot water, 1½ gallons cold water 4 bay leaves 12 lbs. turkey Directions: Toast the peppercorns, coriander and fennel seeds in a dry frying pan over medium heat until fragrant. Add Kosher salt and sugar to a large (very clean) bucket or container. Add ½ gallon of hot water and stir to dissolve. Stir in remaining (cold) water with toasted spices and bay leaves, Place turkey in brining liquid, making sure that the turkey is completely immersed, including the cavity. Refrigerate for 24 hours. Remove turkey from ...

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Featured Recipe

Posted on November 12th in: Featured Recipes By:

World's Simplest Thanksgiving Turkey Recipe and Photo courtesy of  www.foodnetwork.com First time making turkey and I have to say that this is a very straightforward recipe with great results. I made a 14 pound bird and stuffed it with green apple halves (the apples serve as a cranberry sauce alternative when done. Turkey was golden on the outside and juicy on the inside. After I basted and removed the foil I only cooked for 45 minutes at 425 degrees to avoid burning and the turkey was still fully cooked through. This will definitely be my go to turkey recipe going forward! Directions: Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season ...

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Featured Recipe

Posted on October 29th in: Featured Recipes By:

Homemade Chicken Noodle Soup Recipe and Photo courtesy of  countryliving.com This  version of the ultimate feel-good food, homemade Chicken Noodle Soup, is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.  However, making soup takes a lot of prep and cooking time, which will not work for everyone.  So, just remember you can always purchase one of our many delicious homemade soups at Griggstown Farm Market. Ingredients: 1 (3 1/2-pound) Whole Chicken 3 quart(s) Low-Sodium Chicken Broth 6 Carrots, peeled 4 stalk(s) Celery, ends trimmed 3 medium Onions, peeled 5 Black ...

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