Taqutillos

Drowned Taquitos

Taquitos filled with a blend of roast beef, golden potatoes, and beans then rolled into a tight cigar and submerged in savory tomato broth.

Beef chuck roast is simmered in a savory vegetable broth until it is fork tender leaving behind a deep red savory sauce. Flour tortillas are dipped in the crimson sauce, rolled around the shredded beef mixture and pressed into tight cigar shaped tubes and deep fried to golden perfection.

Garnished with shredded lettuce and fresco Cotija that melts into the broth, hanging, suspended between liquid and solid. What you have in the end is a delirious spice-infused goop that you can eat with your spoon even when the taquitos are gone.

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Spicy Beef & Noodles

A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.

How about some market inspiration before the next market. The ingredients in this recipe can be found at the market and in your pantry. So come on out to the market and get cooking.

From the Market:

Shaved Beef – Our beef comes from Cow Creek Organic Farm. We asked the butcher to shave some of the top round.
Coffee RubCedar Oak Farms very own spice blend. Robust and savory that provides a dark flavor this rub seals in the essences and juices of your meat.
Produce – Young green onion, radishes, garlic – Stop at Munger Manor Farm’s booth and pick up these farm fresh produces, but don’t stop there. They offer a wide variety of garden goodness.
Italian FlourJanie’s Mill Italian flour is the perfect pasta flour. It offers a highly-sifted, high-protein, flavorful flour that works well for this pasta.
Eggs – we do not keep eggs in the market, but our farm is close to others that offer fresh farm eggs and milk. We will be glad to direct you to them.

Pasta by Hand vs. Mixer:

Whether by hand or mixer the choice is yours. I prefer to mix the dough by hand because it allows me to feel the texture of the pasta and adjust the flour accordingly. Then I bring out the stand-up mixer to roll and cut. I do not have the upper body strength or workout ethic needed to roll out a thin, transparent dough. The first thing to keep in mind is pasta is very forgiving, so relax. A few simple adjustments will get you to the dough you desire. Here is the basic rule of thumb. If the dough is too dry, it will not form a ball. To moisten the dough, add 1 teaspoon of water. If it is too sticky, add 1 teaspoon of flour. Continue to add more water or flour as needed to bring the pasta to the correct texture.

So let’s cook!

Beef & Noodles in a Spicy Juice

Cedar Oak Farms
A mild spicy aromatic broth, tender homemade pasta, and savory sliced beef.
Prep Time 20 mins
Cook Time 10 mins
Resting Time 30 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Pasta Roller & Cutter

Ingredients
  

  • 1 pound *shaved beef
  • 1 tablespoon *Coffee Rub
  • 1 tablespoon olive oil
  • 3-4 *sliced early green onion separate the greens from the bulb
  • 2 cloves *minced garlic
  • 8 ounces beef broth
  • ½ cup water
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon smoked paprika
  • ¼ cup red wine
  • Salt & Pepper to taste
  • 2 teaspoons horseradish sauce

Pasta:

  • 4 **eggs room temperature
  • cups *Italian flour
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Instructions
 

  • To get the meat well-seasoned take the beef out, sprinkle the coffee rub over the beef and toss to mix. Let the beef come to room temperature, about 30 minutes.
  • Next, start on the pasta. You may use your stand-up mixer, but I like to mix with my hands. That allows me to feel the texture and adjust the flour as needed. These directions following that method. Whisk together the flour and salt and place on a flat surface. Make a well in the center of the flour and add the oil.
  • Whisk the eggs until light and fluffy. Add some of the egg to the center and gradually begin to add flour to the center. I add the eggs slowly to avoid overspill. Make another well, add more egg, and bring in the flour. Repeat this step until all the egg has been incorporated into the flour and you have a nice dough.
  • Knead the dough until the pasta is smooth and silky. Wrap the pasta in plastic wrap and let rest 20 minutes.
  • Cut the dough in half and shape into two balls. Working with one ball at a time roll the dough into a long oval strip. Pull in the sides as you work. You want the width to be just short of the width of your pasta roller.
  • Finish rolling the dough in a pasta roller starting at the widest thickness and working down to the smallest after each roll until the pasta is thin enough to see your hand through. This will produce a long strip of pasta. Now is where the stand-up mixer comes in handy. You can roll the dough into a spiral and cut by hand, but I like the uniformed cut that you get from a pasta cutter.
  • Attach the fettuccine pasta cutter to the mixer. Cut you pasta strip in thirds or half and slowly guide through the cutter. Lay one end of the pasta on a parchment lined baking sheet and begin to circle and lower until you have a nice round ball of cut pasta.
  • Repeat until all the pasta has been rolled out and cut. Set aside.
  • Start a pot of salted water bringing to a boil.
  • Meanwhile, heat the oil in a skillet over medium-high heat until shimmering. Reduce the heat to medium and add the garlic and sliced onion bulbs. Sauté 1-2 minutes or until fragrant and soft. Add the beef. Cook until all the meat is just brown. Do not overcook or the beef will be too tough. Transfer to a bowl and keep warm.
  • Using the same skillet add the broth, water, Worcestershire sauce, paprika, and salt and pepper to taste. Cook for 5 minutes bringing the flavors together. Add the wine and continue to cook until reduced to about half. Stir in the horseradish sauce. Lower the heat to low and let simmer while you cook the pasta.
  • Place the pasta into the boiling salted water. Fresh pasta only needs 6 minutes in the water. Drain.
  • Divide the broth evenly between serving bowls. Top with a serving of pasta and shaved beef. Garnish with sliced radish and the sliced onion greens.

Notes

* Available at the “Market on the Farm” at Cedar Oak Farms.
** Available at a neighboring farm.
Keyword Beef, Coffee Rub, Pasta

Meat Pie

Meat pies have been around since 9500 BC according to Wikipedia. Other sites have it making an entrance much earlier than that. Whenever it made an appearance it’s original purpose was to preserve the meat. Meat was wrapped in a hard flour pocket wrapped several inches thick and baked under hot coals until harden. Amazingly, the pastry was not meant to be eaten. Throwing away the pastry of today’s meat pie would be a travesty. It is that buttery flaky crust baked golden brown that defines today’s meat pie.

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Black and Blue Salad

It’s product recipe time and this one couldn’t be easier, or tastier! The classic Black and Blue Salad using our Spaghetti and Steak Seasonings.

CROUTONS

What is it about the bottom of a loaf of bread that is just so sad? In our kitchen the older the bread gets the less love it receives until it starts to look like a science project. That is until we decided to look at stale bread with new eyes and giving it a second life. One of our favorite ways to use older bread is to make homemade croutons. Croutons are extremely easy to make and with garden season just ahead perfect with salads giving them that wonderful crunch. We like to use rustic bread which gives the croutons an airiness, but you can use any bread you have on hand. Season the bread with our Spaghetti Seasoning to give it a kick of flavor. Blends especially well with a black and blue salad.

DRESSING

We know blue cheese dressing sounds like the obvious choice here, but we really love the taste of balsamic vinaigrette with steak. To tie the croutons and the salad together we mix up our own vinaigrette using an envelope of good seasons zesty Italian.  Here’s the recipe: Mix 1/4 cup of balsamic vinegar, 3 tablespoons water, 1/4 cup olive oil, 1/4 cup crumbled blue cheese with a package of Italian seasoning.

Black and Blue Salad

Cedar Oak Farms
A simple, yet delicious, salad using the bold blend of our Steak Seasoning. Homemade croutons made with our rustic country bread and spaghettis seasoning.
Prep Time 10 mins
Cook Time 20 mins
Course Salad
Cuisine American

Ingredients
  

SALAD

  • 2 black angus boneless strip steaks
  • 2 tablespoons COFarms Steak Seasoning
  • 4 cups chopped Romaine lettuce
  • 1/4 cup chopped fresh parsley
  • 1/2 red onion, thinly sliced
  • 1 avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup crumbled blue cheese

CROUTONS

  • 1/4 loaf rustic country bread
  • 2 tablespoons olive oil
  • 1 ½ teaspoons COFarms Spaghetti Seasoning

Instructions
 

  • Sprinkle both sides of steak with Steak Seasoning and set aside bringing to room temperature, about 30 minutes.
  • Preheat oven to 400°F. Cut bread into 1-inch cubes and place in large bowl. Drizzle with olive oil and Sprinkle with seasoning. Toss to coat. Arrange the cubes in a single layer on a rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Remove from oven and allow to cool.
  • Heat a grilling pan over medium-high heat, add the steaks and cook 3 -4 minutes per side or until desired doneness. Let steak stand 5 minutes before cutting across the grain into thin slices.
  • Divide the lettuce and parsley between to large salad bowls. Arrange onion, avocado, tomatoes, croutons and crumbled blue cheese on lettuce. Top with sliced steak. Serve with dressing of your choice.
Keyword Beef, Salad, Spaghetti Seasoning, Steak Seasoning

Creamy Orzo & Mushrooms Plate

This creamy orzo dish is loaded with mushrooms and freshly grated Parmesan cheese with the most amazing garlic cream sauce. We added a pan-seared hanger steak and turn it into a main dish!

Creamy Orzo & Mushrooms Plate

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 4

Ingredients
  

  • 1 3-4 pound hanger steak
  • 4 tablespoons butter, divided
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1/2 small yellow onion, diced
  • 1/2 cup baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 sprig fresh oregano, destemmed
  • 1 1/2 cups beef stock
  • 1/2 cup half-and-half
  • 1/2 cup parmesan cheese, grated

Instructions
 

  • Rub the steak with the salt and pepper and let sit for 10 minutes. (We used COFarms Smoked Sea Salt because, YUM!)
  • Heat a cast iron skillet over medium-high heat. Carefully place the steak in the skillet and cook for 7 minutes, turning and moving the steak often to prevent burning. Add 4 tablespoons of butter, melting and spooning the butter over the steak as it finishes cooking, about 7 more minutes.
  • Remove the pan from the heat and cover with foil. Allow the steak to rest for 8-10 minutes.
  • Meanwhile, melt the remaining 2 tablespoons butter in a non-stick skillet over medium heat. Add the orzo pasta and brown a bit. Transfer the orzo to a bowl.
  • Heat the olive oil in the skillet, when hot add onions and mushrooms and sauté until the mushrooms are tender. Add in the garlic and oregano sauté for until garlic is fragrant, about 1 minute.
  • Add the orzo back to the skillet along with the chicken stock and half-and-half, stir to combine.
  • Continue to cook over medium heat until the pasta is cooked al dente, about 8 -10 minutes.
  • Remove from heat and stir in the cheese to melt.
  • Spoon the orzo onto a serving plate, slice the steak and serve over the orzo. Garnish with fresh oregano.
Keyword Beef, Pasta