Inexpensive and easy to fry, cube steak is the tough cut of top or bottom round from the rump. Often used for chicken-fried steak, cube steak is tenderized to make it palatable and looks a lot like ground beef.
For a twist, substitute Barham Family Farm Queso for cream cheese to spread on the hoagies.
2 Barham Family Farm chicken breasts
1 cup plus 1 tablespoon all-purpose flour
1/2 cup butter
1 onion, finely diced
1 red pepper, finely diced
2 1/4 cups low-salt chicken broth
1/2 cup lemon juice
1/2 cup limoncello or white whine
1 pound broccoli raab
The secret to turkey meatballs that aren't too dry?
Combine ground turkey with another ground meat, like our ground pork.
These Mediterranean Meatballs with sun-dried tomatoes, black olives and a bit of Greek yogurt instead of milk, are moist and delicious as an appetizer or for dinner, served with orzo pasta or rice.
1 pound penne pasta, made according to package directions
1 package Barham Family Farm Brats (Italian, jalapeño cheese or your favorite flavor)
1/2 can cannellini beans, rinsed and drained
A handful spinach
1 cup cherry tomatoes, halved
A few marinated artichoke hearts, plus flavored oil
Additional extra-virgin olive oil, as needed
Chef Charles d'Ablaing closed his beloved Brookside Poultry Co. earlier this year, but not before he shared his recipe for a prized poultry marinade with Barham Family Farm!
The marinade features vermouth, an ingredient that is more closely associated with classic cocktails such as the Martini, Manhattan or Negroni, adds a subtle sweetness to a roast chicken, duck and more.
Craving some of Brookside Poultry Co.'s signature poultry dishes? Look for items on menus at Chef Charles' new home, J. Rieger & Co.
Never baked a fresh ham?
It’s easy, and Annette Barham graciously agreed to share her favorite orange-spice glaze recipe to help make your ham extra-special, but if you’re looking for an even easier way to add flavor without the fuss, pick up a few jars of Beautiful Day Farm jams and jellies while you’re at the store and go the heat-and-serve route instead.
Pick yours up your Easter dinner supplies at The Store 10 a.m. to 6 p.m. April 14, 15 and 9 a.m. to 3 p.m. April 16.