I have a confession – we could care less about football in this house. It would have been cool to see Buffalo make it all the way, just because they’re in our backyard and have been SO FAR from it for so long, but otherwise….The first Sunday of February is just another day.
But football game or not, classic comfort food to warm up from winter weather IS key to survival in this house. Mac n cheese, meatloaf, and chili all make appearances. We make them in large quantities and then feast on the leftovers or toss some in the freezer for quick meals on busy nights. This favorite recipe for Beef Roll Mozzarella adds an Italian twist on a classic meatloaf. Let us know what you think! (You can stock up on our ground beef at a great price here!) Beef Roll Mozzarella 1 ½ lb ground beef 1 tsp salt ¼ tsp pepper 1 tsp onion powder 1 egg, beaten ½ C dry bread crumbs 4 oz chopped mushrooms Liquid from canned mushrooms or ½ C water ½ green pepper, chopped 1 ½ C shredded mozzarella 1 (15oz) can tomato sauce Combine beef with next 5 ingredients. Add enough water to mushroom liquid to make ½ C. Add to meat mixture with mushrooms and peppers, mix well. Line 9x13 pan with wax paper. Press meat mixture out flat on top of paper in pan. Sprinkle cheese on meat, leaving one border free of cheese. Roll meat with cheese as you would for a jelly roll, removing paper as you roll. Place seam side down in same pan. Spread ½ of tomato sauce over the roll. Cover with foil & bake at 375 for 35 min. Remove foil, spread on remaining sauce, bake 15 minutes more.
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![]() What the Heck is a Hock? If you’ve ever studied our product list and wondered “what exactly is a hock?”, this post is for you! One of the benefits of sourcing food directly from the farmer is that we offer access to nearly every part of the animal, including things you might not find in most stores. Hocks are the joint on the rear leg of the pig. Sometimes called ham hocks or pork knuckles, they’re adjacent to the shank and then the ham (the rear end of the pig). Hocks have a good amount of meat attached to bone, so perfect for slow cooking to release the collagen. Because the hock is a joint, there’s a lot of connective tissue, which needs to be cooked low & slow to tenderize. The moist, tender meat is covered in a tasty layer of fat & skin. We generally offer them smoked, which brings a delicious flavor to your table. Hocks star in traditional dishes of many different cultures, but here are two basic recipes to get you started. What's your favorite way to prepare hocks? Hocks & Beans 1 lb dry beans of your choice (pinto, navy, etc). 1 large smoked ham hock (or 2 small) 1 large onion, finely chopped 2 cloves garlic, minced 2 diced red chili peppers (optional) 1 tsp salt ¼ tsp black pepper
10 C chopped potatoes 2 lb smoked ham hocks 2 C chopped yellow onion 1 C chopped celery 3 cloves garlic, minced 2 ½ tsp salt 1 tsp black pepper 5 C water or broth 1 C heavy cream
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AuthorI'm half of the Crosswinds farmer duo bringing you farm fresh cheeses, beef, and pork from the heart of the Finger Lakes! Stay tuned for our daily adventures growing a family & a farm, and food for your table. We welcome your questions & comments, but please keep them respectful! For the latest updates, please follow Crosswinds Farm & Creamery on Facebook or Instagram! Archives
June 2023
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