Café Rouge’s Merguez Sausage

Prep: 15 minutes

Cook: 10 minutes

Serves: 4

This recipe is from Marsha McBryde, chef/ owner of Berkeley’s Café Rouge and one of our first customers. Marsha not only serves our meat in her restaurant, but also offers a full line of fresh meats featuring Niman Ranch products at the meat market/ charcuterie which is at the rear of the dining room.

Cider-Glazed Pork Chops with Sauteed Squash and Apples

Prep: 45 minutes

Cook: 2 hours

Serves: 4

From Andrew Carmellini, Café Boulud, New York City, New York.

Cornbread Dressing

Prep: 30 minutes

Cook: 2 hours

Serves: 8

By Niman Ranch Executive Chef Andrew Hunter Without dressing, even the best Thanksgiving dinner would be somewhat bare. This version is baked separately because the turkey and dressing cook at different rates, making it difficult to gauge doneness and safe temperatures. If you’re looking for a little added turkey flavor, baste the dressing with some … Continue reading Cornbread Dressing

Dan’s Pork Burgers and Slaw

Prep: 2 hours

Cook: 10

Serves: 4

A couple years ago, I was trying to find a way to sell some of our ground pork.  I ended up making these burgers and took them to different restaurants to cook up and try. The burgers were so good, they ended up on the menu at one restaurant. Hope you enjoy! ~ Dan Smith, Niman … Continue reading Dan’s Pork Burgers and Slaw

Daube a` la Provençale

Prep: 1 day

Cook: 5 hours

Serves: 10

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat,”Seasonal Pantry.” She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red Shoes … Continue reading Daube a` la Provençale

Delfina’s Short Ribs Stracotto

Prep: 3 days

Cook: 2 hours

Serves: 4

Stracotto is a traditional Tuscan pot roast. Although Italians don’t use short ribs as we know them they work beautifully for this treatment. Gremolata is a relish of lemon zest, garlic and parsley traditionally used with osso bucco to offset the richness with a fresh, bright counterpoint. We are able to serve this dish all … Continue reading Delfina’s Short Ribs Stracotto

Equinox’s Braised Lamb Shanks with Winter Veggies

Prep: 10 minutes

Cook: 4 hours

Serves: 6

Filet Mignon with Smashed Potatoes and Leek Sauce

Prep: 20 minutes

Cook: 30 minutes

Serves: 4

This recipe is from Chef Jesse Cool’s new book, Your Organic Kitchen (Rodale, 2000). Jesse has been serving Niman Ranch meats for years in her restaurants, Flea Street Café, jZcool Eating and Catering Company, both in Menlo Park, CA and Cool Café at the art museum at Stanford University. She’s been an advocate of organic … Continue reading Filet Mignon with Smashed Potatoes and Leek Sauce

Five-Spice Pork Ribs with Ginger, Soy and Sesame

Prep: 20 minutes

Cook: 3 hours

Serves: 2

Courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food. For this recipe, Johnson recommends Niman Ranch St. Louis-style spare … Continue reading Five-Spice Pork Ribs with Ginger, Soy and Sesame

Flatiron Steak with North African Marinade

Prep: 1 day

Cook: 15 minutes

Serves: 6

This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.