Suggested Recipes From Easley’s Farm to Fork
Our high-quality meat can be used in countless delicious recipes. Explore some of the options below, but also take note that you can use our meat in many other recipes other than the suggested ones below!
Garden Fresh Fajita Chicken Chili
- 1 tablespoon kosher salt
- 1 whole 4-6 pound chicken, giblets reserved for another use
- 1/4 cup (1/2 stick) unsalted butter, melted
Rub or pat salt onto breast, legs, and thighs of chicken. Place chicken in a large resealable plastic bag. Set open bag in a large bowl, keeping chicken breast side up. Chill for at least 8 hours and up to 2 days.
Arrange a rack in upper third of oven; preheat to 500°. Set a wire rack in a large heavy roasting pan. Remove chicken from bag. Pat dry with paper towels (do not rinse). Place chicken, breast side up, on prepared rack. Loosely tie legs together with kitchen twine and tuck wing tips under. Brush chicken all over with some of the butter. Pour 1 cup water into pan.
Roast chicken, brushing with butter after 15 minutes, until skin is light golden brown and taut, about 30 minutes. Reduce oven temperature to 350°. Remove chicken from oven and brush with more butter. Let rest for 15–20 minutes.
Return chicken to oven; roast, basting with butter every 10 minutes, until skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 165°, 40–45 minutes. Let rest for 20 minutes. Carve and serve with pan juices.
Ultimate BBQ Burger
Our high-quality beef can be used for this delicious BBQ Burger from Argrilicious.
- Lettuce; cilantro sprigs
- 1/2 cup mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons minced chipotle in adobo, including some sauce, divided
- 8 bacon slices
- 1/2 pounds ground beef chuck (not lean)
- 2 teaspoons sweet smoked paprika
- 1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick to keep it together
- 1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
- Olive oil for brushing on onion and avocado
- 4 hamburger buns, grilled or toasted
- Special equipment:
- Instant-read thermometer
In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.
Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.
Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.
Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.
Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side.
Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.
Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.
Honey Glazed Lamb Roasted Grapes and Cranberries
- 2 (8-rib) lamb rib roasts (2 1/2 lb. each), trimmed
- 1 tablespoon red curry powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground pepper
- Roasted Grapes and Cranberries
- 5 tablespoons olive oil
- 2 tablespoons honey
- Garnish: fresh sorrel sprigs
- 6 to 8 seedless red grape clusters (about 1 lb.)
- 1 cup fresh cranberries
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
Preheat oven to 425°. Sprinkle lamb on all sides with curry powder, salt, and pepper. Let stand 30 minutes.
Meanwhile, prepare Roasted Grapes and Cranberries as directed.
Cook lamb in 1 Tbsp. hot oil in a 12-inch cast-iron skillet over medium heat 6 to 7 minutes, turning often to brown tops and sides. Place lamb, meat sides up, in skillet. Stir together honey and remaining 4 Tbsp. olive oil; brush mixture on tops and sides of lamb.
Bake at 425° for 15 to 18 minutes or until a meat thermometer inserted into thickest portion registers 130°. Remove lamb from oven; let stand 10 minutes. Cut into chops, and serve with Roasted Grapes and Cranberries.
Garnish, if desired.
ROASTED GRAPES & CRANBERRIES:
Preheat oven to 400°. Place grape clusters on a 15- x 10-inch jelly-roll pan. Stir together cranberries, olive oil, and rosemary in a small bowl. Spoon mixture over grape clusters.
Bake at 400° for 15 to 18 minutes or until grapes begin to blister and cranberries start to pop, shaking pan occasionally. Serve immediately, or let stand up to 4 hours.
Spice up your Taco Tuesday with this traditional goat taco recipe from epicurious!
- 3 dried guajillo or New Mexico chiles, wiped clean
- 2 dried ancho chiles, wiped clean
- 1 pound tomatoes
- 3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg
- 3 garlic cloves
- 1 1/2 teaspoon dried oregano
- 1 teaspoon distilled white vinegar
- 5 whole black peppercorns
- 3 whole cloves
- 2 Turkish bay leaves or 1 California
- 16 to 24 corn tortillas
- sliced radishes
- crumbled queso fresco
- salsa verde
- thinly sliced romaine or iceberg lettuce
- chopped cilantro
- chopped white onion
- lime wedges
Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.
Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.
Preheat oven to 350°F with rack in middle.
Cut goat at joints to separate into pieces and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.
Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.
Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.
Preheat oven to 350°F.
Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.
Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.