Posts
April 12,2019
We made it to Capital Press AAFS!
HAGERMAN, Idaho — Hagerman High School’s Academy of Agriculture & Food Science (AAFS) has been selected as a partner-school in a USDA NIFA-funded research project to help sustain the commercial trout industry in the Hagerman Valley.
The partnership, one of several launched by the Academy this year, is giving students a career boost in the region’s fast-growing food industry………….
To read the full article click the link below.
April 12,2019
Idaho Preffered hors d’ oeuvres at Moss Greenhouse
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April 10,2019
Duck Teriyaki Jerky
Watch our video on Youtube about Duck Teriyaki Jerky
April 3,2019
Rabbit Chorizo
Try out our recipe!
- 7 pounds- Rabbit Trim
- 3 pounds- Chicken Thigh Meat; boneless, skinless with fat
- 1/2 cup- Balsamic Vinegar
- 1/2 cup- Red Wine Vinegar
- 1/4 cup- Toasted Chipotle Chili Flakes
- 2 tablespoons- Chicken Broth
- 2 tablespoons- Kosher Salt
- 1/4 cup- Paprika
- 1/4 cup- Chili Arbol Molido; canned
- 2 tablespoons- Fresh Garlic; minced
- 1 tablespoon and 1 teaspoon- Mexican Oregano
- 2 tablespoons- Coarse Ground Pepper
- 1/4 cup and 1 tablespoon- Jalapeno Peppers; seeded, diced
- 1/4 cup- Chili Manzano
- 1/4 cup- Italian Flat Leaf Parsley; chopped
- 1/4 cup- Cilantro (Fresh); chopped
- 1 tablespoon- Thyme; dry
- 1 cup- Red Onion; chopped
Soak the dried Chipotle chilies in the red wine vinegar as you are getting the rest of the recipe ready. Mix all of the ingredients well then grind twice through a 1/4 inch plate. You can case in natural hog casings and hang in the walk in to dry. if you are going to smoke the sausage let hang to dry at least overnight, then smoke at 180 degrees F to an internal temperature of 160 degrees F.
April 1,2019
Venison Burger
Watch our video or follow of the recipe down below!
- 7 pounds- Wild Game Trim; cut into 1/2 inch cubes
- 3 pounds- Pork Butt; cut into 1/2 inch cubes
- 2 cups- Red Pepper and Green Bell Pepper; small dice
- 1 cup- Red Onion; small dice
- 2 cups- Celery; small dice
- 2 tablespoons- Garlic; minced
- 2-1/2 tablespoons- Kosher Salt
- 1/4 cup- Italian Flat Leaf Parsley; chopped
- 1/4 cup- Chives; thinly sliced
- 1 tablespoon- Black Pepper
- 2 tablespoons- Cajun Seasoning
- 3 tablespoons- Worcestershire Sauce
- 2 cups- Monterey Jack Cheese; (add last)
- 1 cup- Parmesan Cheese; shredded; (add last)
Mix the big game and pork well then grind with the 1/2 inch plate. Mix the rest of the ingredients well and add to the ground meat, mix well then grind with the 1/4 inch plate.
Yield: 40 servings
April 1,2019
Double Stuffed Egg, Cheese and Brisket Sandwich
Try our delicious Brisket sandwich recipe!
April 1,2019
Grinding Up Big Game for Breakfast Sausage
Bored of plain breakfast sausages? Give our wonderful recipe for Big Game Sausage by watching the video or follow the recipe below!
April 1,2019
Goose Breakfast Sausage Pasta Dish
Give our video about the appetizing dish a quick watch!
April 1,2019
Fillet A Sturgeon
Want to know how to fillet a Sturgeon? Watch our video step by step on knowing how!
April 1,2019
Breaking Down A Pig
Does our title make you wonder what it is about? Click on the video below and you will find out!
