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

Burgers: Create Your Own Custom Grinds for Super Bowl

Posted on January 30, 2016 by Don Roden | 0 comments

Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.

There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.

The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.

Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations. 


One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!

Husk's Famous Cheeseburger

Ingredients (makes enough for 10 cheeseburgers)

 For the special sauce

  • 1 3/4 cups mayonnaise
  • 1 1/4 cups yellow mustard
  • 5 tablespoons ketchup
  • 1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice
  • 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
  •  grated zest (use a Microplane) and juice of 1 lemon
  • 1 tablespoon hot sauce
  •  Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons pepper vinegar

 For the cheeseburgers

  • Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon
  • 3 tablespoons unsalted butter, at room temperature
  • 10 burger buns, preferably potato rolls
  • 1 cup white onion, shaved
  • 20 slices American cheese
  • 50 Bread and Butter pickles

 

Directions

For the sauce:

  1. Combine all of the ingredients in a large container and stir together to blend well.
  2. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:

  1. Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties).
  2. If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
  3. Generously butter the tops and bottoms of the buns.
  4. Toast on a griddle until nice and golden brown. Reserve.
  5. Heat grill or two 12-inch cast-iron skillets until as hot as possible.
  6. Divide the patties between the two hot pans.
  7. When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness.
  8. Place the onion slices on 10 of the patties.
  9. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds.
  10. Stack the non-onion patties on top of the onion patties. Remove from the heat.
  11. Smear both sides of the buns with special sauce.
  12. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

 

Posted in Beef, Big Green Egg, Brisket, Flank Steak, Grass-Fed, Grilling, New York Strip Steak, Pasture-Raised, Recipes, Super Bowl, Wagyu

Win Big In Our NCAA March Madness Tournament Challenge!

Posted on March 11, 2015 by Don Roden | 0 comments

Get in on the excitement of this year's NCAA Men's Basketball Tournament with The Organic Butcher of McLean! We've set up an ESPN Tourney Challenge Group to make entering a cinch this year. Sign up then pick your winners when the brackets are announced on Sunday, March 15th between 6:00 p.m. and 7:00 p.m. EST.

To join our ESPN Tourney Challenge click here. 

For added incentive, first place in our pool will win a $100 gift card, second place will win a $50 gift card and third place will get two 12-14 oz New York Strip steaks! 

Best of luck!!

 

Posted in Beef, Gift Cards, March Madness, NCAA, New York Strip Steak