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Heidi Grubb – McClemens, general manager, chief, and heart of The Berryville Grille, has composed the following market-inspired recipes. Check out the ingredient list to see which vendors are offering these products at-market!

Pork Chops with a Wild Mushroom Rosemary Cream Sauce

Ingredients:

  • 4 bone-in pork chops (Persimmon Ridge Farm, Chilly Hollow Farm)
  • 2 tsp vegetable oil
  • 3 Tbsp unsalted butter
  • ½ lb oyster mushrooms, rough chopped (Rooster Dirt Farm)
  • 1 Tbsp fresh rosemary, minced (Grafton)
  • 1 clove garlic, minced
  • 1pt heavy cream
  • 1 tsp concentrated chicken base
  • salt and pepper to taste

Directions:

  1. Combine chicken base and heavy cream.
  2. Pat chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to plate and tent with foil.
  3. In now-empty skillet, cook butter, mushrooms, and 1/4 teaspoon salt, covered, until softened, about 5 minutes. Remove lid and cook until moisture has evaporated, about 5 minutes. Add garlic and cook until just fragrant.
  4. Slowly stir in heavy cream, chicken base, rosemary, and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes. Off heat, season with salt and pepper. Serve.

Tri-Tip with Grilled Asparagus and Lemon-Tarragon Aioli

Tri-Tip ingredients:

  • one 4lb tri-tip (Audley Angus)
  • 1 cup soy sauce
  • ¼ cup Worcestershire sauce
  • ¼ cup oil blend
  • 2Tbsp Montreal steak seasoning

Tri-Tip Directions

  1. Mix all of the ingredients except for the beef in a large mixing bowl. Place trimmed tri-tip in and turn to cover. Let stand in the refrigerator for at least 6 hours.
  2. Heat grill to medium temperature.
  3. Place tri-tip on grill at a 45-degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill, tent with foil, and let rest at least 5 minutes before slicing. (This is a good time to prepare your asparagus)

Grilled Asparagus ingredients:

  • 1 bundle (approx. 1lb) fresh asparagus (Mackintosh Farm, Chilly Hollow Farm, Shallowbrooke Farm)
  • 1 Tbsp extra virgin olive oil
  • salt and pepper to taste

Grilled Asparagus directions:

  1. Snap base of asparagus off where it bends and breaks naturally. Alternatively, use a vegetable peeler to peel the last few inches of the spears.
  2. Toss asparagus with olive oil, salt and pepper
  3. Grill over the hottest part of the flame for just long enough for charring on the surface of the skin and a tender interior (about 5-8 minutes)

Aioli Ingredients:

  • 1 whole egg (Persimmon Ridge, Shallowbrooke, Chilly Hollow, Mackintosh Farm)
  • 4 medium cloves of garlic, minced
  • 3 tsp juice and 1tsp zest from one lemon
  • ½ cup canola, vegetable, or light olive oil
  • ½ cup extra virgin olive oil
  • salt and pepper to taste
  • 2 Tbsp fresh tarragon, minced (Grafton)

Aioli directions:

  1. Combine the egg, garlic, and 2 tsp of lemon juice in a food processor (reserve remaining juice and zest for step 3). With the machine running, slowly drizzle in the canola or light olive oil, scraping down the sides as necessary. Transfer the half-finished aioli to a bowl and proceed with step two.
  2. Transfer aioli to a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Season to taste with salt and pepper.
  3. Combine aioli with remaining 1tsp lemon juice, lemon zest, and minced fresh tarragon.
  4. Store in a sealed container in the refrigerator for up to two weeks.

Mixed Green Salad with Strawberry Vinaigrette

  • 2 pints strawberries, hulled (reserve 4 whole, slice the rest) (Shallowbrooke Farm, Mackintosh Farm)
  • 1 scallion or green onion, chopped (Shallowbrooke Farm)
  • 1 garlic clove, chopped
  • 2 Tbsp rice vinegar
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp fresh tarragon, chopped (Grafton)
  • ½ tsp Dijon or whole grain mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp sugar or honey (adjust to taste)
  • 1 bag mixed greens (Chilly Hollow Farm, Shallowbrooke Farm)
  • ¾ cup feta (optional)
  • ½ cup slivered or sliced almonds, toasted (optional)

Directions:

  1. Puree four strawberries and scallion/green onion in a small food processor or blender until chopped.
  2. Add garlic, vinegar, oil, tarragon, mustard, salt and pepper, and sugar/honey: pulse until well combined.
  3. Toss greens, feta, and sliced strawberries in a large bowl. Drizzle dressing over, and then toss until salad is lightly coated.
  4. Garnish with almonds (optional)
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