Looking for something a little different?  Give this savory recipe a try!

Roast Beef:

• 1 (2 to 2 1/2-pound) beef chuck roast
• 3 tablespoons olive oil
• 4 Roma tomatoes, cut in 1/2
• 2 teaspoons herbs de Provence
• Kosher salt and freshly ground black pepper

Spicy Parsley Tomato Sauce:

• 1 1/2 cups fresh flat-leaf parsley
• 2 garlic cloves
• 1/2 teaspoons red pepper flakes
• 3/4 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil

Directions

To make the beef roast, preheat the oven to 375 degrees F.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbs de Provence.

Place a medium, heavy roasting pan or Dutch oven over high heat. Heat the olive oil. Sear the beef over high heat on all sides. Turn off heat. Place the seasoned tomatoes around the seared beef and place the pan in the oven. Roast until a meat thermometer reads 130 degrees F. for medium rare, 135 for medium, about 30 to 40 minutes. Take the roast out of the oven, tent loosely with foil, and let rest for 10 to 15 minutes. The internal temperature of the meat should rise 5 degrees F more and the juices will redistribute into the roast.

To make the sauce, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, salt, red wine vinegarand the roasted tomatoes from the beef pan and process until pureed. Add the olive oil in a steady stream with the machine running.

To serve, slice the roast and place on a serving platter. Drizzle a little sauce over the meat. Serve the remaining sauce in a small bowl alongside.

This is a great twist on arguably our most popular product:  The Wisconsin Bratwurst!  There weren’t many leftovers after we made this the first time.

Ingredients:

• 8 links Wisconsin Bratwurst
• ¼ cup extra-virgin olive oil, or as needed
• 4 garlic cloves, peeled
• 1/2 pound white, shiitake, or crimini mushrooms, a mix of two or three (optional ingredient)
• 1-1/2 large yellow or white onions, cut into 1-inch wedges (about 2-1/2 cups)
• 3 fresh hot peppers of your choice, stemmed and seeded, sliced into bite size chunks (we used anaheim peppers)
• 2 medium yellow peppers , cored, seeded, and cut into 1-inch strips
• 2 medium red bell peppers, cored, seeded, and cut into 1-inch strips

Directions:

Poke the sausages all over with a fork. Divide 1/4 cup olive oil between two large heavy skillets and heat them over medium heat. Divide the sausages between the skillets and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. About half way through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind.

While the sausages are browning, prepare the mushrooms. Trim the stems from the shiitakes, if using. Trim the stems from the white and crimini mushrooms if you like. Cut any mushrooms with caps larger than 2 inches in half; leave smaller mushrooms whole.

Preheat the oven to 400 degrees F. Scatter the onions and cherry peppers over the fat in one of the skillets and the mushrooms over the fat in the other. Cook the onions, stirring often, until browned and wilted, but still quite crunchy, about 8 minutes. Cook the mushrooms until they have absorbed the fat in the skillet and have begun to brown, about 6 minutes.

Slide the mushrooms into the baking dish. Spoon the onions into the baking dish, leaving behind some of the fat in the skillet. (If there is not enough fat left to coat the bottom of the skillet, pour in enough olive oil to do so.) Add the peppers to the skillet and cook, tossing frequently, just until wilted, but still quite crunchy, about 6 minutes. Slide the peppers into the baking dish, toss all the ingredients together well and place in the oven.

Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 25 minutes. Serve hot.

Recipe submitted by one of our very good customers, and we agree this is fabulous:

This is by far the best recipe I have done with your chicken quarters.  I’ve passed the recipe around to some friends who have also made it countless times now too.  Sadly, I think that was the last bag of chicken quarters we had from you.

Ingredients:

• 6 bone-in chicken thighs, with skin
• 2 T olive oil or coconut oil
• 3/4 cup fresh orange juice
• 3/4 cup chicken broth
• 2 cloves garlic, minced
• 1/4 cup whole-grain Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon honey
• 1 chipotle pepper in adobo sauce, minced (or more if you like more heat)
• Kosher salt and freshly ground black pepper

Ingredient Note:  We used a jalapeno pepper from the garden in lieu of the chipotle pepper mentioned above.   We also skipped the rosemary as we were out of it, this was still amazing.

Season chicken on both sides with salt and pepper.  Heat oil in a skillet over medium-high heat; add chicken and saute until browned on both sides (especially the skin side).

Remove chicken from skillet and pour off all but about 1 tablespoon of fat.  (Bonus Tip:  Toss some broccoli with some of the extra fat and roast it!  Mmm!)

Return skillet to medium-high heat and add minced garlic to pan.  Saute briefly (around 30 seconds), then add orange juice, mustard, chicken broth, rosemary, honey, and chipotle pepper.  Stir well and bring to a boil.  Boil for a few minutes, whisking occasionally.

Reduce heat to low and return chicken to the pan.  Partially cover, and allow to simmer for around 20 minutes, until chicken is done.  Uncover and allow sauce to reduce until thick enough to coat a spoon.  (This may take about ten minutes.  You may need to turn the heat up to medium-low.)

Transfer chicken to plates; top with sauce and serve.

This is the menu created by Chef Joseph for the Simpson’s Farm Market and Flat 12 Bierworks all inclusive beer dinner to be held on Monday, July 30th at the Indigo Duck.  Seats are still available, call the “duck phone” for reservations at

Amuse

Simpson’s Farm Chicken Lollipop w/ FLAT 12 Kiwi Kiwi BBQ Sauce

First

Yellowfin Tuna Carpaccio.  Cucumbers & Onions. Puffed Jasmine Rice. Red Thai Chili Aioli. FLAT 12 Amber Ale

Second

Simpson’s Farm Pulled Pork Shoulder Roast & Heirloom Tomato Tamale. Tillamook Cheddar Fondue. Sage Oil. Amish Kettle Corn. FLAT 12 Walkabout Pale Ale

Third

Simpson’s Farm Jowl Bacon Wrapped Dayboat Sea Scallops. Flat 12 Lacto-Matic Milk Stout Chocolate Mole Sauce. Wilted Farm Indy Greens. Sour Cherry Filled Bleu Cheese Gougeres.
FLAT 12 Lacto-Matic Milk Stout

Intermezzo

FLAT 12 Half Cycle IPA & Carrot Sorbet

Fourth

Simpson’s Farm Dueling Grassfed Heritage Beef. Lemon Pepper & Kolsch Marinated Country Fried Ribeye. VS. Apricot & Kolsch Braised & Smoked Brisket Hash Brown Casserole.
Slow Cooked Haricot Vert. Black Pepper & Shallot Cream. FLAT 12 Kolsch

Dessert

Pogues Run Porter Chocolate & Peanut Butter Pie. Crushed Cookie Crust. Chantilly Cream. Honey Roasted Peanut Brittle.        FLAT 12 Pogues Run Porter

Executive Chef Joseph Hewett                                                                                                                                                                                 Sous Chef Ryan Kernodle