Memorial Day Feast!
Grill to impress with these fresh, fantastic, and easy recipes that’ll make you seem like you’re a Master Chef! The best part is, you can get most of the ingredients at the Cotton Mill Farmers Market at 609 Dixie Street, Saturday from 8-12!
For the Meat:
1/2 cup dried mushrooms, broken up (go see Crager-Hager Farms)
2 tablespoons kosher salt
2 tablespoons whole black peppercorns
2 tablespoons granulated sugar
1 tablespoon granulated garlic or minced garlic scapes (Crager-Hager Farms)
1 tablespoon minced onion (go see The Garry Farm)
1 tablespoon red pepper flakes
For the meat, practically any will work well with this rub! Burgers, Steaks, Boston Butt, Shoulder Roast, or Center cut Loin Chops (go see Dennis Farms) ** We recommend prime burger from Dennis Farms** The rub works great with them! Add some honey Dijon mustard to the rubbed burger, as a last-minute baste on the grill for an awesome treat! I mix up some honey and dijon or stone-ground mustard in a bowl, and apply it with a basting brush only about 2 minutes before I take the meat off the grill.
Olive oil, for the pan
For the Salad:
Baby arugula (Crager-Hager Farms)
Baby spinach (The Garry Farm) or Lettuce Mix (Sparkleberry Farms)
Micro-Greens (we recommend sunshine salad mix, go see C&L Farms Grows)
Juice of one lemon
Balsamic vinegar, for drizzling
For the Meat: Process the mushrooms in a spice grinder until they form a powder; place it in a jar. Process the salt and peppercorns in the same grinder and add it to the mushroom powder. Process the sugar in the grinder and add it to the mushroom mix. Process the garlic, onion, and red pepper flakes in the grinder, add it to the mix and shake it all up.
Place the mixture on a sheet pan and coat all sides of the meat with the rub.
Lightly coat a grill pan with olive oil and heat it over medium-high heat. Place the meat on the hot pan and cook. For steaks cook for 7 minutes on each side. For other meats, cook as necessary to reach your recommended or desired internal temperatures. Move meat to the grill rack for a few minutes when almost done to achieve a slight sear. If you’re adding the honey dijon baste, now‘s the time to do that.
For the salad: Put the arugula, spinach, micro-greens, and tomatoes in a bowl and toss with the lemon juice. Drizzle with balsamic vinegar before serving.
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Enjoy! Have a wonderful Memorial Day, everyone!