Monthly Archives: July 2020

Red, White & Blue BFR Beef Burgers

I’ve once again partnered with BFR Beef to test and recipe develop burgers for your next burger feast. All opinions are my own. 

This recipe  would’ve come at you well before your July 4th grill out, but I didn’t get my hands on these beautiful BFR Beef burgers until the day before, so bookmark this recipe for 2021. As a matter of fact, these burgers are delicious any time and I hope you try them as soon as possible this summer.  You can order BFR Beef online or shop at High Country Food Hub. You can read more about the food hub here. Essentially, it’s an online farmer’s market featuring multiple farmers and producers all across the High Country. It is my go-to for shopping and has been a life-saver during the time of stay-at-home orders.

My last post showcased Browns Farm Ridge’s Beef Osso Bucco and how lovely they cooked up for a nice Sunday dinner.  Daniel at BFR asked if I’d like to test out their ground beef for grilling and well there’s only one correct answer. BFR sells ground beef in bulk but for added convenience you might be like me and love the pre-pattied options. You can get them in 4 oz patties for a thinner, diner style burger (or to double up like I did), or a thick, 7oz portion for a bigger burger. Nothing wrong with either. I opted to make 2, 7 oz thick burgers for the kids (yes, the kids) and 2, 4oz burgers each for mr. Foodie and myself (yes, I can eat that much, no shame here). We wanted double red, white, & blue burgers and they did not disappoint. The burgers were juicy and full of flavor, which I would wholeheartedly expect from my recent experiences with BFR Beef. These are pretty straightforward and besides the ketchup, the whole ensemble is done on the grill. You can sub out other ingredients for your red and white here (tomato instead of bacon, blue cheese or swiss cheese instead of onion or blue cheese for another “blue” …really the blueberry ketchup is all kinds of awesome so I’d keep it in there no matter what).

Red, White & Blue Burgers 

Ingredients:
Beef patties, portioned to your desired thickness
Bacon, 1 slice per burger (okay you can do more if you want, no judgement)
Onion, sliced into rings, as many as desired per burger
Blueberry ketchup (recipe below)
Hamburger buns, one per person

Anytime before, prepare the ketchup and allow to rest.

Prepare the onions by slicing. Place onion rings on a medium size piece of aluminum foil. Drizzle with oil, salt & pepper. Heat grill on high, and cook burgers until desired doneness. Thinner burgers, of course, take less time. Top with cheese if you like and allow to melt. While the beef is cooking, grill your bacon on the opposite side of the grill if possible at medium high temperature, until crispy.  Next to the bacon, add the onions on foil and cook until very lightly caramelized. They’ll just hang out there on the foil and do their thing.

For serving:
Smear a good bit of the blueberry ketchup on the top hamburger bun. Once everything is finished on the grill, place the burger on the bottom bun, place onions on the burger, then bacon on top of the onions. Add the blueberry coated top bun and there you have it….a Red, White & Blue Burger.

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Smoky Blueberry Ketchup (adapted from Saveur)
2 lb. fresh blueberries
1- 1 1/2 cups sugar
1/4 cup apple cider vinegar
1 tsp. onion powder
1 chipotle in adobo sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 lime, juiced

Combine all ingredients in a saucepan. Place over high heat and allow to come to a boil. Reduce heat to medium-low and simmer for 35-40 minutes until thick, stirring occasionally. Taste along the way and adjust seasonings if needed.  Once thickened, remove the sauce and blend in a blender or with an immersion blender until smooth. Fun fact: a blender works better for a smoother puree but for burgers, chunkier is fine. This ketchup is great with sweet potato fries and anything pork.

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If you make this burger, be sure to let me know and let us know what you think!

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Microfoodie approved!

 

Osso Bucco w/ Creamy Polenta: BFR Beef Partnership

BFR Beef graciously reached out to me offering their osso bucco beef products gratis for a full review. All opinions are my own.

You know that supporting local is very important to me. One of the local farmers I’ve been enjoying supporting is BFR Beef. I first found them on High Country Food Hub. BFR’s farm is owned by the Brown family since 1942 and is located in Boone. You can order their products from the hub or on their website as well as visit them at the King’s Street Farmer’s Market in Boone and Blowing Rock Farmer’s Market.

For me, the most convenient way I purchase their products is through the High Country Food Hub, which is basically an online farmer’s market featuring many local farmers and artisans in the High Country. It’s a great one-stop source for lots of my produce and beef, even baked goods. You can find out more by visiting their site. Or for a review by me, click here. By the way, the market is open through Monday at 11:59pm! Click here to shop from the hub.

I have seriously never been disappointed in any of BFR Beef’s products. My first product was their Beef Italian Sausage — it’s so good in spaghetti sauce! But I also love their soup bones, which make for a wonderful broth, but they have so much meat on them, you literally can make chili with them, then save the bones for later (for that broth).

Recently, BFR Beef reached out to me to see if I’d like to try my hand at beef Osso Bucco. I’ve only made Osso Bucco once EVER so I jumped at a chance to collab with these great folks. I’ve found that you treat Osso Bucco much like you would any other type of beef that needs braising with a slightly longer cook time. The size of the BFR shanks are literally like a “personal roast” for a hungry adult. My kids split one and it was plenty for them. Take a look at how I made these osso bucco for a delectable Father’s Day meal. These osso bucco shanks did not disappoint. The beef variety is not quite as tender and unctuous as veal, but it’s rich and meaty and so homey. You’ll find a bit of fat in and around the shanks but it cooks down quite nicely. And honeys, I know the photography here is not the best. Osso Bucco in the evening is very difficult to photograph on a dark, rainy evening. You get the idea.

And full disclosure regarding the polenta. I literally used a tube of it from Trader Joe’s and added milk until it got heated and creamy, then added a handful of leftover fontina and allowed it to melt through. I then folded in some fresh parmesan. You can use instant polenta from a package too. Just follow the package directions. Mashed potatoes would be an obvious excellent choice or since we’re talking Italian here, why not some pasta with browned butter or your favorite marinara?

Beef Osso Bucco w/ Creamy Polenta

Beef Osso Bucco (one shank per adult, Veal would work fine too)
2 carrots, sliced
1/2 sweet onion, diced
2 garlic cloves, chopped
2 tbs. chopped fresh rosemary
1 bunch fresh thyme
1 bunch Italian parsley
2 tbs. tomato paste
1 cup red wine
2-4 cups beef or veal stock
salt/pepper to taste

Instant polenta
Milk
Butter
Salt/pepper to taste

Preheat oven to 300-degrees.
Heat enough oil in a hot deep skillet or dutch oven to cover the bottom of the pan. Sprinkle s/p on both sides of the shanks. Sear both sides until browned. Remove from heat. To the hot pan, add any oil as necessary (you shouldn’t need any) add tomato paste and cook until deeply browned but not burnt. Add onions, carrots and saute until slightly softened. Add wine to deglaze then add garlic. Return the shanks to the pan. Add enough broth to just cover the shanks and toss in your herbs. Cover the pot and transfer to the oven. Cook for 2 – 2 1/2 hours. Occasionally you may want to lift the lid and check that the liquid isn’t absorbing too quickly. If it is, just add a bit more broth. At the end of cook time, the beef shanks should be very tender. Serve atop polenta and fresh thyme and parsley as a garnish.

For the polenta:
Prepare according to package directions, finishing with milk or cream and a great melty cheese plus parm.

















Recipe: This is a Copycat of a RENOWNED classic: Village Tavern Spinach Dip

Hi, foodies!

One hundred and fifty seven years ago, I was a server at Village Tavern in Winston-Salem…the super cute historic Reynolda Village location. Back in the 90’s it was THE restaurant. I actually enjoyed working there. The tips were good, the vibe was fun, the patrons were nice and the menu was (and still is) awesome. Founded in 1984 and headquartered in WS, they had a Greensboro and Charlotte location too, but Village Tavern has now grown so much over the years with locations in several states. It’s truly a local success story. You couldn’t beat the good food, fun atmosphere and the price. And that still rings true today. And no this isn’t a sponsored post. This about that recipe!

The VT menu has also evolved with their growth over the years but one thing that will probably never ever go away is their famous Spinach Dip. If you’ve ever had it, then you know the “spin dip,” as we called it. And I figured out how to make it a long time ago. I had forgotten how much I love that appetizer until I was reminded of it recently and made it for the fam. I think you need to make it too, maybe this weekend for your Fourth of July festivities. This dip has a Tex Mex flair with flavors of cumin and pickled jalapeño and tons of cheese. It’s served piping hot and melty with soft, warm tortillas. You can use crunchy chips and you may be tempted to, but the warm tortillas is the OG method and absolutely perfect for snacking. There’s nothing quite like getting a scoop of that cheesy goodness and wrapping it into those warm wedges. Mouth watering!

Copycat VT Spin Dip

Copycat Village Tavern Spinach Tortilla Dip
Serves 4

Cheese Mixture
1 tablespoons olive oil
1/2 cup yellow onion, diced finely.
1/2 teaspoon cumin, ground
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, coarse ground
4 oz cream cheese
3/4 cup half-and-half
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar, shredded
1/4 cup cilantro, if desired

Veggie mixture
1 pound spinach, I use fresh but you can use boxed frozen, thawed & squeezed, dry
1/4 cup pickled jalapenos, diced plus a few extra slices for topping
1/2 cup fresh Roma tomatoes, diced. Allow the tomatoes to drain some of their liquid.

Directions:
Preheat a skillet or sauce pan with a bit of oil
Saute onions and cumin for 10 minutes until onions are tender and somewhat translucent. Add salt, pepper, cream cheese, and half-and-half. Simmer until cream cheese melts and it’s all creamy and smooth. Fold in Monterey Jack cheese until smooth and melted. Set aside. Allow to cool a bit.

Mix the spinach, jalapenos and drained tomatoes together.
Add to the creamy mixture very gently being careful not to crush the tomatoes.

Place mixture in a deep dish or divide into two smaller oven-proof dishes. Mix enough shredded Monterey Jack and cheddar cheese to cover the top. Don’t be stingy.

Place the dish on a baking sheet and place in a 350-degree oven and bake until cheese is fully melted and bubbly. Garnish with additional sliced jalapeños and cilantro (if desired).  Serve with soft warm tortillas cut into wedges or chips.

Do you have any fun Village Tavern memories? Tell me about them!

If you make this, be sure to comment and tag us on social media @triadfoodies.