Delight Your Valentine with these Perfect Pairings

Posted on February 09, 2016 by Don Roden | 0 comments

You and your Valentine make an outstanding couple. Likewise, the ingredients in the following recipes can certainly stand alone, but when brought together make for one stellar dish. 

STEAK + FOIS GRAS 
This is a marriage made in heaven between the richness of the fois gras and the savoriness of a perfectly cooked steak. You will not be disappointed. Try Hangar for a variation on the usual filet.

Tournedos Rossini from NYT Cooking


SCALLOPS + BACON
Sometimes the obvious choice is right under your nose. This pairing has been around forever, but is so simple we usually dismiss it. The sweetness of the scallops and the smokiness of the bacon were made for each other.

Bacon Wrapped Scallops from Primal Palate


CHICKEN + WINE
We know what you are thinking, "chicken for a special occasion?!" But you need to trust the French. The French know love. Slow braising a succulent, free-range chicken in a good red wine and brandy transforms this dish into something seriously seductive.

Coq au Vin from the Barefoot Contessa


FILET + LOBSTER
This pairing is a classic, like red lipstick and a crisp white dress shirt. This is by far our most popular order every Valentine's Day. Any why not? It's straightforward and luxurious, plus a breeze to prepare. Both the filet and lobster tail can be tossed on the grill and done in a jiffy. This is low-maintenance perfection.

To take this pairing to the next level, top both with a rich herbed butter.
Herbed Butter Recipe from the Kitchn


The Organic Butcher has everything you need to create the perfect Valentine dinner. We are happy to suggest wine pairings and have a wide selection of cheeses and chocolates.

Posted in aphrodisiac, Beef, Dinner, Filet, Free Range, Grass-Fed, Grilling, Holiday Items, langoustine, lobster, New York Strip Steak, Pasture-Raised, Recipes, scallops, Valentine's Day, Wagyu

Surf & Turf: The Most Iconic of All Valentine's Day Meals

Posted on February 12, 2015 by Don Roden | 0 comments

If you are looking for an impressive (but simple to prepare) Valentine meal that never fails, the Surf & Turf is the dish for you. It's essence is in its simplicity — an amazing cut of meat, a rich and succulent offering from the sea. That's it. It's almost no-frills, yet it's ALL frills.

The Organic Butcher carries only the highest-quality beef. We offer dry-aged, pasture raised and 100% grass-fed filets. Our Maine lobster tails are trap caught in the wild, then immediately frozen to lock in freshness. We have 7-8 oz and 10-12 oz options available.

As an added Valentine bonus, lobster has a reputation for being an aphrodisiac. You can read more about that here.

The filet mignon comes from the beef tenderloin, the most tender part of the cow. Don't spend a lot of time worrying about seasoning this cut, it's delicious with just coarse salt and freshly cracked pepper. Be sure to bring the meat to room temperature before cooking. Melt some butter and olive oil in a heavy, oven-safe skillet, then pan-sear and finish in the oven to your desired done-ness. We recommend medium rare.  

Optional: Deglaze the pan with some red wine and reduce for a simple sauce.

Broiling lobster brings out the incredible sweetness of the meat. Be careful not to over-cook. Once the meat turns an opaque white, remove from the oven. 

Broiled Lobster Tails with Garlic-Chili Butter
2-4  8 ounces fresh or frozen lobster tails
1 teaspoon orange zest
1/2 teaspoon chili powder
1 clove garlic, minced
1/4 cup butter
Clarified Butter (optional)

Directions
Thaw lobster tails, if frozen. Preheat broiler. Butterfly the lobster tails or cut in half length-wise. Place lobster tails, meat side up, on the unheated rack of a broiler pan.

In a small skillet cook garlic, orange peel, and chili powder in butter over medium heat about 30 seconds or until garlic is tender. Brush mixture over lobster meat.

Broil 4 inches from heat for 8-12 minutes (depending on size) or until lobster meat is opaque. If desired, serve with Clarified Butter.


Serve your filet and lobster with a simple salad topped with Crane Crest Real French Dressing. This dressing from Massachusetts has gained a cult following even though it has no website. 

Crane Crest uses a secret recipe passed down from Gordon Crane, a World War II soldier who developed it while stationed in Paris. It is mostly oil, with secret spices that settle at the bottom. Believe us when we say it's life-changing. It might even score you some extra points this Valentine's Day!

Posted in Beef, Filet, Lobster, Organic, Recipes, Seafood, Valentine's Day