Author Archives: IrishMike

Older posts

Homemade Teriyaki Sauce

Posted on by

Note: I have updated this recipe with my new favorite, which really is the right way. J Kenji Alt Lopez has been travelling around the Seattle area and visiting many teriyaki shops. He then made a little video on the OG way to do the Seattle-Style Teriyaki sauce and dressing for the side salad. The original post is below, posted in 2021, but the recipe has been updated and is a firm rip of Alt Lopez. Below that is the best and most authentic way to make teriyaki sauce at home and by the way it is true that Japanese immigrants, in Seattle came up with this (Toshi) as mainland Japanese version is quite a bit different. We are here. We do it this way (because it is fab).

Teriyaki sauce. Rumor has it there are roots in the PNW with our Japanese friends who emigrated to this part of the USA. Not sure if true (may look it up later) but what I DO KNOW is that we love it.

Quick memory of two of my fave teriyaki joints. First, Teriyaki Madness near Northwest University and up the street from one of my first big boy jobs after college (and frankly what I do today) in Kirkland. In the late 90s, I think their lunch special, which ran every day, was like $6.99 or something. Extra chicken and extra rice with a quick cucumber salad. Cheap and delicious.

Second, Nasai Teriyaki, specifically on Rose Hill, also in Kirkland. After church, a great stop off as a single, married, single again, and with the kids. We would get the “special” which was chicken teriyaki, rice, and gyoza with a small salad and the sweetest, tastiest, honey mustard dressing. Squeeze some sriracha and we are good.

I also liked (bonus comment)l the teriyaki chicken salad from the Beach Cafe at Carillon Point (also Kirkland – sensing a theme) that I wrote about years ago. Also super awesome.

Seattle-Style Teriyaki Sauce

1 cup soy sauce
1 cup sake
1 cup mirin
1/2 cup brown sugar
small chunk of carrot
2 whole garlic cloves plus 2 minced garlic cloves
2 peeled fresh ginger “coins” plus 1 tablespoon minced ginger
splash of rice vinegar

corn starch slurry – equal parts cornstarch and COLD water – whisk (2 tablespoons each probably enough)

Combine the soy, sake, mirin and brown sugar in a small sauce pot over medium low heat. Cook until bubbling and let simmer a few minutes to reduce (about 3-5 minutes). Add the rest and bring back to a boil and then let simmer for about 10-15 minutes. Remove the big chunks but you can leave the minced.  If using with chicken, place a few tablespoons of the sauce over the chicken thighs and let marinate for 1-8 hours. With the sauce off the heat, drop a tablespoon or so of slurry in there and give it a stir and bring the sauce back up to a light boil. Adjust accordingly but if you like that thickish glossy look, you will probably want all of the two tablespoons I list above.

It is now ready for your meal or can be stored in a jar in the fridge. It can last a LOOONNGGG TIME due to the high sugar and fermentation.

Seattle-Style Teriyaki Restaurant Salad Dressing

1/2 cup Kewpie mayo (regular may also OK)
1/4 cup Rice Vinegar
1/4 cup White Sugar
Black Pepper

Whisk to combine and make sure all white sugar has fully dissolved. This may can take a decent amount of black pepper so several clicks from your grinder (or 1-2 teaspoons from the jar). You can adjust the amounts as it is really about ratio (make more for later!)

Side Salad

1 1/2 inch sliced squares of iceberg lettuce
a little shredded carrot
2 slices of finely sliced cabbage

Great for making your own teriyaki chicken with rice, gyoza, salad, or whatever! So much better than the store-bought stuff. You can certainly sub in tamari or aminos or even low sodium soy for the soy sauce.

Farmers Quiche from Bearded Butchers

Posted on by

A friend of mine told me about the Bearded Butchers and their awesome YouTube channel. Raising our own beef and pork, there easily explained breakdown of an animal has been super valuable. It is my go-to for meat work around the farm.

They occasionally share recipes and this was one that was so good, it replaced our old “breakfast casserole/frittata/quiche” that we served for years.

They call it “Meat Lovers,” I just call it the best, especially when it has lard or tallow from our animals, and sausage and bacon that we also raised and made.

Farmers Quiche

Ingredients:
For the Tallow & Butter Pie Crust (you can always use the classic Pate Brisee but we LOVE the beef tallow version here)
2 Cups Flour
1/2 Cup Beef Tallow
1/2 Cup Butter
1 Tbsp Corn Starch
1 Tbsp Granulated Sugar
1/2 Tsp Salt
2 Tsp Distilled White Vinegar
1/3 Cup Water

For the Quiche:
6 Large Eggs, well beaten, preferably farm-raised
1 Cup Half-and-Half
1/2 Tsp of our Blacksmith Trading Co Beef Rub (our pork rub works well here too)
8 oz pork sausage (any of your favorite breakfast sausages work here, heck any sausage would be awesome)
1 lb. Sliced Bacon, cut then rendered
1/2 Cup Diced Ham
4 Fresh Green Onions, Thinly Sliced
1 Cup Shredded Sharp Cheddar Cheese (we like Tillamook)
1/2 Cup Shredded Gruyere Cheese
1/4 Cup Grated Parmesan Cheese

Instructions:
For the Tallow & Butter Pie Crust

Begin by preparing the beef tallow and butter pie crust. In a large bowl, combine 2 cups of flour, 2 tablespoons sugar, 1 tablespoon cornstarch, and ½ teaspoon salt.

Cut in ½ cup cold butter and ½ cup cold beef tallow until the mixture resembles coarse crumbs.

Stir in 2 teaspoons distilled vinegar and about 1/3 cup ice water, mixing just until the dough comes together.

Form into a disk, wrap, and chill for 2 hours before rolling out.

Preheat your oven to 425°F. Roll the dough out and press it into a 9-inch tart pan or pie dish. Dock the crust with a fork to prevent bubbling.
To keep the edges from sliding down into the dish, blind bake by layering a second pie dish on top or using pie weights.
Bake for about 10 minutes, or until lightly browned. Remove and set aside.

For the Quiche

While the crust bakes, prepare the filling.

Heat a large skillet over medium heat and cook the ground sausage until fully browned, breaking it apart as it cooks. Remove, then add the diced ham to the skillet and allow it to caramelize slightly to deepen the flavor. Remove the caramelized ham, then render the bacon until crispy. Cooking everything in the skillet builds layers of flavor and ensures perfectly browned, savory meat.  Once cooked, remove from heat and drain excess grease if necessary. Slice the green onions and set aside.  In a large mixing bowl, crack and whisk 6 large eggs until smooth. Pour in 1 cup of half-and-half and whisk until fully combined.  Season the egg mixture with 1/2 teaspoon of The Bearded Butcher Original Blend, making sure it is evenly incorporated.

Reduce the oven temperature to 350°F.

Evenly layer the cooked bacon, sausage, caramelized ham, chopped green onions, and the shredded cheese (Gruyere, Cheddar, Parmesan, or a blend) into the pre-baked crust.

Carefully pour the seasoned egg mixture over the top, allowing it to settle evenly among the fillings. If needed, gently spread ingredients for even distribution.  Place the quiche into the oven and bake for about 40-45 minutes, or until the center is set but still slightly jiggly. Avoid overbaking, as the quiche will continue to cook after being removed from the oven.  To prevent the crust edges from burning, tent the outer edge with foil if they begin to brown too quickly.

Once baked, remove from the oven and allow it to rest for several minutes before slicing. This helps the filling fully set and makes for clean, beautiful slices.

Nettle Pesto

Posted on by

According to some very simple research, it appears that we in the PNW get access to wild stinging nettle before other parts of the country. When we first bought this farm over 6 years ago, we noticed several patches that were growing wildly in and around the property. We also found salmon berry, some wild edible mushrooms, of course lots of blackberry, and a few other forageable foods and honestly were a little slow in taking advantage (although we have had some friends that came by to help themselves so not a total waste!)

This year we committed to capturing the nettle. We were a touch late but we were still rewarded. Dominica knew how to harvest it (I didn’t) and so we scrounged around together to get several cups worth by pinching/breaking off right below the third stem (wear gloves of course or it will sting).

Dom has dried the foraged nettle to make nettle tea over the years but I had always wanted to make nettle pesto. Bright green, rich and supposedly nutrient-dense, what better way to deliver another meal from something found here, right on our farm!

Here is the recipe.

Nettle Pesto
About 6 cups of picked stinging nettle
1/2 cup grated parm
1/2 cup pine nuts, toasted
4-6 cloves garlic, peeled
1/2 cup olive oil
1 T lemon juice
salt and pepper to taste

Bring a pot of water to a boil and blanch all of the nettle for about 1 minute. Place in salad spinner to get initial water out and then give it a good squeeze to get remaining moisture out (watery nettle not nearly as appetizing – and don’t worry the sting will be gone from the blanching process so you can do with your hands).

Place all ingredients into a food processor (mortar and pestle if you like but the foodpro makes quick work of it!) and blitz on low for 20-30 seconds until a nice thick paste is formed. Open the spout while running and pour in 1/4 cup of olive oil and up to 1/2 cup based on the consistency you like. Taste and then season with salt. Keep in mind that the parm provides some salty flavors so you may not need as much as you think.

Place in a jar with a little head of olive oil (keeps it from browning) and then place in fridge to use within a few days or you can place in freezer to last a few months.

A batch this size should work with a pound of pasta (I like bowtie here) or use as needed for fish, toasts, eggs, pretty much anything.

Steakhouse Series – Picanha

Posted on by

Now here is a brief post in our “Steakhouse Series” you may not have thought we would include but is gaining in popularity here in the US where Brazilian restaurants are opening up left and right (it seems).  The picanha.

Location of the Cut

Picanha is one of those cuts that proves you don’t need a ribeye or porterhouse to serve something memorable. Cut from the top of the sirloin cap, it sits on the rump of the animal — just above the round and behind the short loin. In North American butchery it’s often broken down into top sirloin steaks, which is why it’s sometimes overlooked here. But left whole with its signature fat cap intact, picanha becomes something entirely different.

Characteristics

What sets picanha apart is that thick, creamy layer of fat across one side. That fat renders slowly over heat, basting the meat as it cooks and delivering deep beef flavor with a clean, tender bite. It’s not as marbled throughout as a ribeye, but when prepared correctly it rivals it in richness because the fat cap does the heavy lifting. The muscle itself is relatively tender with a fine grain — especially when sliced properly against the grain.

Culturally, picanha is central to Brazilian churrasco. In Brazil, it’s often considered the star of the grill — skewered into crescent shapes, seasoned simply with coarse salt, and cooked over open flame. At traditional churrascarias, servers carve slices tableside straight from the skewer. The focus is simplicity: good beef, salt, fire. No heavy marinades needed.

Preparation

The best way to prepare picanha is to keep it simple and respect the fat cap. Leave the fat on. Score it lightly (don’t cut into the meat), season generously with coarse salt, and cook over high heat — grill or cast iron both work well. You can cook it whole and then slice, or cut it into thick steaks (with fat cap on each piece) before cooking. Aim for medium-rare to medium, then rest well. Most important: slice against the grain for tenderness.

So now you know that you don’t need to go to Brazil, or even a Brazilian restaurant to enjoy this flavorful cut. Next time you open your sirloin steaks, this is that (only probably less thick), and next time you order your beef share, ask the butcher to keep this part bigger, say 4+ inches, so you can roast it like they do in Brazil!

Steakhouse Series – Bavette

Posted on by

The bavette — sometimes called flap steak or the bib of the sirloin — is one of those cuts butchers and chefs quietly love.  Another butchers cut to be sure, like the hanger/hanging tender.

Location of the Cut

It comes from the lower portion of the sirloin, down toward the belly of the animal, sitting between the top sirloin above it and the flank below. If you picture the cow from the side, the bavette lives just behind the short loin and forward of the round, in a hardworking area that supports movement. Nearby you’ll find top sirloin steaks, sirloin roasts, and, just beneath it, flank steak — which is why bavette is often compared to flank for its bold grain and deep flavor.

Characteristics

Because it comes from a working muscle, bavette has a loose, open grain and a rich, beef-forward character. It’s not tight and fine like a ribeye or tenderloin.  High heat is key — a hot grill or cast iron pan gives it a great crust while keeping the center medium-rare to medium. The most important step is slicing it thin and against the grain, which transforms that coarse texture into something tender and satisfying.

Preparation

The bavette isn’t flashy, but it’s versatile and full of personality. It takes marinades beautifully, pairs well with chimichurri or compound butter, and shines in everything from steak frites to tacos. For those who appreciate cuts with real character and serious beef flavor, the bavette more than earns its place on the table.

Steakhouse Series – The Porterhouse

Posted on by

As part of our “Steakhouse Series,” this brief post covers that classic cut, The Porterhouse.

Location of the Cut

Traditionally, the first two steaks off of the short loin, were the porterhouse steaks. They look like the T-bones and frankly are the best of those steaks, they don’t see the restaurant menus near as much as they used to.

Take as the first two steaks to come off the short loin, these hearty steaks were consumed by big eaters doing business deals or when celebrating special occasions across the country.

Did they fall out of favor? I can’t see how, except for the fickleness of the customers. What better way to split a steak on a date, the tenderloin for the lady, and the New York strip for the gentleman.

In the picture included, the number 1 represents the strip or New York where number 2 represents the first part of the tenderloin.  A most delicious option for ANY occasion!

If you want to know how to perfectly prep this or any other steak, don’t forget the post I did with a New York butcher’s input!

Men Need Candles Too

Posted on by

Super excited about the (re)launch of our candles which now include our grass-fed beef tallow from our very own cows!  

This candle is perfect next to your book, your cigar, and a glass of whiskey. 

Our Candles:

  • Are hand-poured in small batches
  • They are made with a premium coconut-apricot beeswax blend, which burns cleaner and more evenly than traditional paraffin wax
  • Each candle includes our grass-fed beef tallow from right here on our farm at Lake Joy Farmstead which creates a rich, stable burn and supports our farm.
  • All fragrance oils are phtalate-free and IFRA-compliant, sourced from a small supplier that prioritizes clean ingredients
  • We use wooden wicks, which burn cleaner than cotton, give a stronger scent throw, and create that soft crackling sound that people love

Everything is thoughtfully sourced and intentionally made – no fillers or shortcuts.

Our handcrafted candles are natural and burn clean. After approximately 40 hours of burn time or when the candle wax burns down to 1/4″ from the bottom of the jar, simply melt the remaining wax in very-hot water and wipe clean. 

If you are interested in our candles for your home, as a gift or your small gift store, head over here to see the full roster of our coffee, tobacco and whiskey scented grass-fed tallow candles.

You can also contact us for larger information.

← Back

Thank you for your response. ✨


Corpse Reviver No. 2

Posted on by

Goofy name but always a favorite around here.  You certainly could substitute fancier orange liqueurs like Cointreau for the Triple Sec, but TS works just fine.  After finally making it to the Crescent City (NOLA) Absinthe seems to be turning up a lot more around the family farm and although this doesn’t contain bitters, if you have the Absinthe, and the Lillet Blanc from your Vespers, then give this one a go.

The Corpse Reviver No. 2

1 oz Gin
1 oz lemon juice
1 oz Triple Sec
1 oz Lillet Blanc
Rinse of Absinthe

In a shaker, add ice, gin, lemon juice, triple sec, and Lillet Blanc. Shake vigorously and strain into a chilled coupe rinsed with Absinthe.

Steakhouse Series – Delmonico

Posted on by

When putting together a series on famous Steakhouse cuts, you have to consider the Delmonico.

The naming of the Delmonico steak is unique because it was named after the historic Delmonico’s restaurant in New York City.

The history of the name requires a bit of explanation to be sure.  The restaurant, Delmonico’s, opened in 1837, and by the late 19th and early 20th centuries, the Delmonico had earned a reputation as one of the highest-quality steaks money could buy.

Although considered a “mark of quality” and not necessarily a specific cut, the term was known generally for being thick and tender. Experts suggest the actual cut of meat likely changed frequently based on what was available from a single animal, especially since the restaurant operated before the invention of modern refrigeration and while the restaurant currently serves a boneless rib eye as their Delmonico steak, Merriam-Webster defines it as a “club steak” (a small steak from the end of the short loin). This historical ambiguity—the fact that it wasn’t one specific cut—eventually led to a decline in its popularity as diners began favoring more clearly defined cuts like the rib eye in the 1950s and ’60s.

To confuse you even more, on the West Coast, this “cut” might be called a Spencer.

Today, the name might be considered a gold standard in luxury steakhouses and is often used by butchers to describe various high-quality, well-marbled, “butcher’s choice” cuts, rib eye or not, that offer steakhouse luxury at a more budget-friendly price.

If you want to know how to perfectly cook this steak or any other, check out this post I did with a REAL New York, multi-generational butcher!

Steakhouse Series – Hanging Tender or “Hanger Steak”

Posted on by 1

The hanger steak, often referred to as the “butcher’s cut,” has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known, parts of the beef.

Historically, the hanger steak was a prized cut among butchers. Its name as the “butcher’s cut” stems from the fact that butchers would often keep this cut for themselves rather than selling it to customers. This practice was common because hanger steak, though not well-known to the general public, is incredibly flavorful and tender when cooked properly. This cut of beef does not age well where the other portions of beef require aging to allow the meat to rest while it goes through a molecular change that improves the flavor and tenderness that we expect at home. Butchers recognized its value and enjoyed it as a personal reward for their hard work.

The hanger steak is also known by several other names, including “onglet” in French cuisine, where it has been appreciated for much longer. The cut’s rich, beefy flavor and unique texture have made it a favorite in various traditional dishes.

Location of the Cut

The hanger steak comes from the diaphragm of the steer. Specifically, it is located near the lower belly, hanging between the rib and the loin. It is part of the plate section, which is situated between the brisket and the flank. The hanger steak “hangs” from the diaphragm, hence its name.

Characteristics

The hanger steak is a v-shaped muscle consisting of two long, thin sections connected by a tough membrane. It is known for its coarse texture and intense flavor, which is often compared to that of more expensive cuts like ribeye. Due to its location and function within the animal, it is a relatively tender cut, provided it is cooked correctly.

Preparation

Because of its robust flavor and texture, the hanger steak is best cooked quickly at high heat, such as grilling or pan-searing, and is often served rare to medium-rare to avoid toughness. It benefits from marinating and is commonly sliced against the grain to enhance tenderness.  On butcher day, we typically make fajitas.

As with many trends, the hanger steak has gone from feeding the butcher’s family to become a trendy piece of meat served at hip bistros and priced accordingly.

Don’t forget to listen to the podcast I did with Darron Marzolf of Marzolf Meats. We discuss this butcher cut as well as several others!

Older posts

#LakeJoyFarmstead

Follow us on instagram

Follow Us