Author Archives: IrishMike

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Chuck Wagon Texas Style Chili

Posted on October 30, 2025 - 1:09 pm by

Chili, like a lot of comfort foods, has as many opinions as versions.  Maybe your Grandpa DID make the best. I don’t know. What I do know however is that our Chuck Wagon Texas-Style Chili is fantastic and super easy to make. Simply put, “Texas-style” means no beans and when you are in a meat forward home like we are, the ingredients are on hand.  Prep the meat and add our chili dump to the rest of the recipe, simmer, and then serve. Great for that Tuesday night dinner or on game day!

Chuck Wagon Texas-Style Chili (Single Batch)

1 lb chopped smoked Bacon
2 lbs Ground Beef (85/15 or Leaner)
1 lb Chopped Yellow Onion
1 lb Chopped White Onion
28 oz Canned Crushed Tomato
7 oz Canned, Diced, and Peeled Green Chiles
1 package Chuck Wagon Spice Dump
14.5 oz Beef Broth

In a 4-quart (or larger) pot, render chopped bacon over medium heat. Stir frequently to prevent the bacon from crisping. Once rendered, drain the excess grease from the bacon.

Add ground beef (you can substitute your leftover smoked brisket) and chopped onions to the pot of rendered bacon. Stir and break up the beef until it is fully cooked and consistent in texture.

Stir in crushed tomatoes, green chiles, and the Chuck Wagon Texas-Style Chili Dump (from our farm) until well combined.

Stir in beef broth and bring the mixture to a boil.

Reduce heat and simmer covered for one hour, stirring regularly and scraping the bottom of the pot to deglaze and prevent burning.
Your chili can be eaten after a short simmer (and we have seen many people do this!), but it is best after the vegetables have had an opportunity to cook down fully.

Yield
The above will yield a chili batch of approximately 2.5 quarts. Simply double, triple, or quadruple your ingredients to produce a larger batch.

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Irish Soda Bread

Posted on October 13, 2025 - 2:38 pm by

Soda bread has been a staple in Ireland for a long time. When you mix baking soda and buttermilk, it acts as a leavening agent therefore not needing yeast. A cross is cut into the top to help let it rise, or with the rich Christian heritage of Ireland, a cross will ward off evil. I have tried a LOT of soda bread recipes, and feel this one, found in an old cookbook from Ireland, to be the most consistent and the tastiest and has become a regular on St. Patrick’s day but throughout the year as well.

Irish Soda Bread

3 2/3 cups AP flour
1 t kosher salt
1 t baking soda
1 3/4 cups buttermilk

Place all dry ingredients in a mixing bowl and give it a good stir to incorporate. Make a well in the center and add most of the buttermilk. Mix together with your hands. The dough should be soft but not too wet. If necessary, add the rest of the buttermilk.

Turn the dough onto a floured board and knead lightly. Should be roughly 8 inches round and then make a cross cut across the top with a knife.

Bake in a preheated oven at 425 degrees for 25-30 minutes until golden brown and it sounds hollow when tapping the bottom.  Let cool slightly and serve with lots of butter.

Colcannon

Posted on October 2, 2025 - 3:48 pm by

Traditionally in Ireland, colcannon would be served at Halloween and the cook would hide charms or coins in the smashed potatoes which if you found, shockingly, would bring you good luck.  A lot of people combine colcannon and champ in their heads. What makes colcannon different is the addition of cabbage or kale or chard where champ is pretty much green onion mix exclusively.

We like to serve this every St. Patrick’s day and when we have the end of season abundance of potatoes and kale or cabbage from our garden.

Colcannon

4 floury potatoes, such as russets or yukons, cut into chunks
4 T salted butter
2/3 c cream
1/2 head of green or white cabbage (OK to sub kale or chard here)
6 scallions, finely chopped
salt and pepper

Cook the potatoes in salted boiling water for 15-20 minutes. Strain well and mash. Season with salt and pepper and then add butter and cream and then stir well.

Cut cabbage into quarters and remove the core and then shred into thin ribbons. Cook cabbage in boiling water for 1-2 minutes until soft. Drain.

Mix potato and cabbage and then stir in the scallions. Season with salt and pepper.

Steak Fajita Salad

Posted on September 26, 2025 - 6:18 pm by

I have done a few posts on fajitas in the past, but was surprised to find a new one that we all like especially when you have an abundance of greens to eat from our garden.  This is a perfect way to celebrate the abundance of the harvest.  Note: you can mix this one up with whatever it is you are growing in your garden. ANY of the greens work and certainly you don’t have to have multi colored bell peppers. We grew several varieties this year and they all were delicious. The point is to take a sirloin or flank or any other steak out of the freezer from the meat share you bought, and serve this up throughout the summer and early fall!

Steak Fajita Salad

1 onion, thinly sliced
3 bell peppers, any color or variety, thinly sliced
8 cups chopped romaine lettuce or other mixed greens
1 avocado, halved, seeded, peeled and thinly sliced

Cilantro Lime Dressing

1 cup loosely packed cilantro
½ cup sour cream
2 tablespoons mayonnaise
2 cloves garlic
Juice of 1 lime
Pinch of salt
¼ cup olive oil
2 tablespoons apple cider vinegar

Place all of this except the olive oil into your blender and spin a few times. Slowly add the OO and the vinegar to emulsify.

For the Steak

¼ cup olive oil
2 cloves garlic, minced
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon onion powder
Kosher salt and freshly ground black pepper
2 pounds flank steak/sirloin/other favorite steak (even tri tip cut thin)

To make the steak, whisk together olive oil, garlic, lime juice, cumin, chili powder, oregano and onion powder in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag or large bowl, combine steak and marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the steak from the marinade, discarding the marinade.

Heat 1 tablespoon olive oil in a grill pan over medium high heat. Working in batches, cook steak, flipping once, to preferred temperature, about 3-4 minutes per side for medium rare. Remove from heat and let rest for 10 minutes before thinly slicing against the grain. Alternatively, you can pre slice the steak and add the marinade to that.

Add onion to the skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside.

Heat remaining 1 tablespoon olive oil in the skillet. Add bell peppers, and cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.

To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of onion, peppers, steak and avocado. Serve immediately with cilantro lime dressing.

Dublin Coddle

Posted on September 19, 2025 - 12:47 pm by

The Dublin Coddle is/was an economical dish that has been served in Ireland, mostly their biggest city of Dublin, since the 17th century. It made the most of their sausage, bacon and of course potatoes.  There are a couple of additional steps here compared to “normal” soups/stews but I have found it is well worth the effort. Don’t forgot to make soda bread to go along with it.  One of the fun parts of this dish is that if you are growing some of your own food, and certainly if you buy a pork share, a lot of this would not require a trip to the grocery store!

Dublin Coddle

1 pound bacon, cut into strips
8 sausages of your choice (a good banger, or brat works here but so does a breakfast or Italian)
4 onions, thinly sliced
1 leek, sliced
2 bay leaves
2 sprigs of thyme
1/4 cup chopped parsley
2 garlic cloves, minced
6 starchy potatoes such as russets (best – but new/yellow/yukon work well here too) cut into 3 or so large chunks
3 cups ham or chicken stock

Cook the bacon until just starting to crisp, drain and remove but leave a touch of the fat in for the sausages and then brown them about 15 minutes. Set aside and slice in half widthwise.

Add the onions to the sausage skillet and cook for about 7 minutes to soft but not colored.

Layer the onions, sausages and bacon in the bottom of a casserole or dutch oven, season each layer with black pepper. Add the leek, herbs and garlic and finish with a layer of potatoes. Season with more black pepper and then gently pour in the stock.

Cover and bring to a boil on the stove and then transfer to the oven for about 45 minutes at 300 degrees or until the potatoes are tender.

How to make Self Rising Flour

Posted on August 29, 2025 - 12:20 pm by

Self rising flour is great for making biscuits and so many other quick breads. Make this and store in your pantry and save yourself an oops-stop-by-store trip and is definitely a pantry item.

Note: this is all about ratios.  I am doing a 1 cup version below but you can ratio it up!

Self Rising Flour

  • 1 cup AP flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt, the finer the better

Whisk/shake and use/store.

Ragu Alla Bolognese

Posted on August 22, 2025 - 12:16 pm by

I have made many Ragus and found this is the very best one, probably as close to a ragu an Italian-American Grandma would make and since the fall is full of beef and pork around our farm, it is a perfect way to have a lazy Sunday meal or some meal prep for later in the week. For years we made this one which was inspired by Jamie Oliver and it is great, but this one might be a touch closer to the Italian-American tradition.

Ragu Alla Bolognese

  • 5 T olive oil
  • 1 large carrot, diced
  • 1/4 large onion, diced
  • 1 stalk celery, diced
  • 2 slices pancetta (bacon OK as well)
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/4 t ground nutmeg
  • salt and pepper (to taste)
  • 1 cup red or white wine
  • 2 Tbsp tomato paste
  • 28 oz can of whole tomatoes, crushed tomatoes (by hand)

Add olive oil to your dutch oven and then add the pancetta. Cook for a few minutes and then add the carrot, onion, and celery and cook that for a few minutes.  Then add the ground beef and pork and cook for several minutes. It should be fairly wet at this point. Add the nutmeg, salt and pepper and then the wine. Cook for a few minutes and then add the tomato paste and stir that in well. Add the tomatoes and get whole mixture to a slight boil, turn down heat to simmer for several hours (over 2 ideally but at the gentlest of simmers, can literally go all day). The consistency you want is thick, maroon-like meat sauce. Serve with your favorite pasta and lots of parm or pecorino.

Make a double batch and use one and save one. Serve with manicotti, spaghetti, over any baked pasta dish or simmer Italian sausages in and serve together.

 

 

Homemade Italian Dressing Mix

Posted on August 15, 2025 - 12:35 pm by

Why buy the fancy brands that use seed oils and probably contain sugar when you can easily make this at home for that Tuesday night side salad.  You can and you should.

Homemade Italian Dressing

  • 2 Tbsp dried oregano
  • 2 Tbsp kosher salt
  • 1 Tbsp dried parsley
  • 1 Tbsp garlic salt
  • 1 Tbsp onion powder
  • 2 tsp honey
  • 1 tsp black pepper
  • 1 tsp dried basil
  • 1/4 tsp dried thyme
  • 1/4 tsp celery salt

When ready to make your dressing, add 2 Tbsp dry Italian dressing mix, 2 Tbsp water, 1/4 cup white vinegar and 2/3 cup olive oil.

Chuck Roast and Chuck Steak

Posted on August 8, 2025 - 12:27 pm by

It seems like the chuck roast and steak are becoming in vogue again. I thought it would be a good idea to take a minute to sort it out in case there is confusion about the cut, and share a couple of our favorite ways to prepare it.

Both come from the chuck primal — the cow’s upper shoulder area (see image).

Chuck Roast

  • Large, typically 2–5 lbs.
  • Tough but flavorful
  • Best for slow cooking (smoking, braising, roasting, stews)
  • Often sold as shoulder roast, chuck eye roast, or pot roast
  • Ideal for shredding or slicing after long cooking

Chuck Steak

  • Thin, individual steaks (½–1 inch thick)
  • Same flavor, but smaller and quicker to cook
  • Can be grilled, pan-seared, or braised
  • Includes cuts like chuck eye steak, blade steak, and flat iron
  • Needs tenderizing or marinating if fast-cooked

Chuck roast is a cornerstone of classic mid-century comfort food in the U.S. — think Sunday pot roast with carrots and potatoes but with the rise of slow food, pressure cookers, and Nose-to-Tail butchery, chuck roast is enjoying a renaissance in home kitchens and butcher shops alike.  We love it smoked, like a brisket, low and slow with our in house BBQ Beef Rub and served with griddled onions on our favorite sourdough.

Bresaola

Posted on August 2, 2025 - 12:49 pm by

Bresaola is a traditional Italian air-dried, salted beef that has been aged until it becomes firm and develops a deep red color with concentrated flavor. It originates from Valtellina, a high alpine valley in the Lombardy region of Northern Italy, and its history is deeply tied to the geography, climate, and cultural preferences of the area.

Unlike much of Southern Italy, which developed a culinary culture centered around pork, Northern Italy — especially the Alpine regions like Lombardy, Piedmont, and Trentino-Alto Adige — had more access to cattle due to its cooler climate, lush pastureland, and traditions of dairy and beef production.

In contrast to the Southern Italian diet, where animals like pigs were easier to raise in hot climates and where preservation methods like salting and smoking produced iconic pork-based products (such as prosciutto, soppressata, and guanciale), Northern Italy leaned more toward beef and veal.

This regional difference laid the foundation for foods like bresaola, as well as dishes like bollito misto (boiled meats) and osso buco, which are rooted in the cattle-rich north.

Origins and Preservation

The practice of curing beef in the Alps likely began in the 14th or 15th century, as a way to preserve meat for long, cold winters. Salt-curing and air-drying were practical and effective, especially in the dry, cold mountain air of the Valtellina valley.

The word “bresaola” may come from the local dialect word brasa (“embers”), referencing the charcoal braziers once used in curing rooms to regulate humidity.

Made from lean cuts like the eye of round, bresaola is dry-cured with salt, black pepper, garlic, and herbs, then air-dried for 2–3 months.

Bresaola

  • 2 ounces/60 grams sea salt (salt-box method, see pages 79–80, or 3% of the weight of the meat)
  • 2 teaspoons/7 grams freshly ground black pepper
  • 2 teaspoons/6 grams fresh thyme leaves
  • 10 juniper berries, crushed
  • 1 teaspoon/1 gram finely ground dried bay leaves
  • 1 teaspoon/1 gram ground cinnamon
  • 1 teaspoon/1 gram ground cloves
  • ½ cup/125 milliliters dry white wine
  • One 4-pound/2000-gram eye of the round roast

1. Combine all the cure ingredients and add to a 2.5-gallon/9-liter zip-top plastic bag. Add the beef and rub it all over with the salt and seasonings. Seal the bag and refrigerate for 7 to 9 days, flipping it and rubbing it again every other day to make sure the cure is evenly distributed.

2. Remove the beef from the bag, rinse thoroughly under cold water to remove any remaining spices, and pat dry with paper towels. Set it on a rack on a baking sheet and let air-dry, uncovered, at room temperature for 2 to 3 hours. Weigh the beef and record the result.

3. With butcher’s string, tie the beef to make a compact roast (see pages 122–25). Hang it in the drying chamber for about 3 weeks or until it’s lost 30 percent of its weight.

It’s typically served thinly sliced, often paired with arugula, Parmigiano-Reggiano, olive oil, and lemon.

Source: Ruhlman, Michael; Polcyn, Brian. Salumi: The Craft of Italian Dry Curing (p. 181). W. W. Norton & Company. 

 

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