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Date

July 19 2013

Written By

Cherie Schenker

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Grilled Pork Chops with Basil-Garlic Rub

Written By Cherie Schenker - July 19 2013

   

Amazing Grill Pork Chops with Basil-Garlic Rub

4 Boneless Pastured Pork Chops

Basil-Garlic Rub:

2 cloves garlic, peeled

1 cup fresh basil, packed

2 tablespoons lemon juice, fresh

2 tablespoons extra-virgin olive oil

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Cooking Directions:

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate.

Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time. Makes 4 servings - Courtesy of "Pork. Be Inspired."

Date

May 30 2013

Written By

Cherie Schenker

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Chicken Liver Appetizers

Written By Cherie Schenker - May 30 2013

 

Chicken Liver Appetizers

Ingredients:        

 1 lb. Chicken Livers               

Garlic Salt

½ lb. Bacon Sliced (cut in half)

*Preheat oven to Broil/Grill.  Sprinkle each liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece & fasten with a toothpick. Place on a broiling pan.  Broil for 5-7 minutes. Turn pieces over and broil another 5-7 minutes, or until chicken livers are cooked through & no longer pink inside. Eat hot, dipped in mustard or honey.

 

Date

February 08 2013

Written By

Cherie Schenker

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Beef Heart with Red Wine Sauce

Written By Cherie Schenker - February 08 2013

Beef Heart In Wine Sauce

Ingredients:

*4+ pounds beef heart
* 1/4 cup all-purpose flour
* salt and pepper to taste
* 3 tablespoons butter
* 1 onion, chopped
* 2 carrots, chopped
* 2 potatoes, chopped
* 2 teaspoons dried thyme
* 1 cup beef broth
* 1/2 cup red wine


1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.

2. Dredge heart in flour and season with salt and pepper.

3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.

4. Stir in the onion, carrots, potatoes, thyme, water and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.

Makes 6 to 8 servings

Notes: Beef Heart is a very lean muscle, like a steak.  It is NOT considered an organ meat, like liver.  When cooked properly, it is one of the most succulent meats on a beef.

Suggested Sides:  Warm, fresh dinner rolls with baked apples for dessert.

 

*Recipe adapted from Taste of Home.

Date

December 10 2012

Written By

Cherie Schenker

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APO Frozen Shipping Deadline for Christmas Passed

Written By Cherie Schenker - December 10 2012

 Just a reminder that the deadline for shipping perishables/frozen to Afghanistan for Christmas has passed.  We will still take your order but cannot guarantee that it will arrive before Christmas.  Any order recieved after Dec. 21 will be held until January 2 to avoid shipping delays.  This does no affect non-frozen gift boxes & shelf stable items.  Thank you.

Date

July 10 2012

Written By

Cherie Schenker

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Shipping Steaks, etc. to APO's in Afghanistan, Africa or Japan

Written By Cherie Schenker - July 10 2012

 Shipping Steaks & Brats to Afghanistan, Japan or Africa

Posted by Cherie Schenker on November 04, 2011 | Posted under afghanistan, africa, apo, apo gifts, beef jerky, fpo gifts, gifts, grass fed beef, ground lamb, shipping steaks, shipping steaks to afghanistan, shipping to fpo, soldiers, steaks, steaks to afghanistan, summer sausage, troops| 2 Comments

We get asked frequently about shipping steaks and brats to APOs in Afghanistan, Iraq and now Africa. Many people want to send their soldier a taste of home for a special occasion or just a treat. Usually the first thing we get asked is "How does this work?" followed by "Does this really work?" We have designed a specialty shipping container for shipping to places requiring a longer transit time. This container, especially in the winter months, has been known to keep things frozen for 23 days--that's pretty cool. When ordering, it always helps to know which FOB or Camp you are stationed at or your soldier is stationed at and if they receive mail each day, once per week, etc. We pack the containers accordingly.

How much does it cost to get steaks, brats etc. to Iraq & Afghanistan? A good rule of thumb is $150 in shipping for every 12 lbs. of frozen meat. That would equal 60 brats or 24 rib eyes, etc. We request the shipping container be returned, as they are quite pricey and completely reusable. We are not charging for the container or most of the cold packing, just the postage and a small amount of cold packing.

What if my order gets to it's destination, but my soldier doesn't pick it up for a while? It is critical that your soldier pick up his/her gift ASAP. We are not responsible for lost orders, orders that aren't picked up, combat-related delays, incorrect mailing addresses provided to us or other calamities that may occur. We also suggest confirming the correct address for your soldier. If a zip code or line of a mailing address is wrong, it may result in unwanted delays.

Can I track my order? Orders may be tracked while they are in the U.S. Unfortunately, once the military takes possession of them, they are usually no longer scanned and cannot be tracked. We are happy to provide you with a tracking number though.

If you aren't sure about the mail situation or want to start with a smaller product, try our Summer Sausage, Beef Jerky & Beef Snack Sticks. Most of those orders will ship for $15.95. We can even put it into a nice gift box with a card.

Always remember, if you have any questions, please give me a call or shoot me an e-mail. We're here to help.

We hope to hear from you soon.

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