Farm to Fork Blog

Farm to Fork is a small catering and eatery located in Leander, Texas. Chef Shelley Pogue is the owner and founder of Chef Pogue's Farm To Fork. A Le Cordon Bleu Honor's Graduate with background in Recipe Development that were mass produced in large retail markets. Food has been changing for the past couple of decades some good and some not so much. I want to be able to help other,s and share my knowledge about the benefits of eating fresh local foods.

I am going to offer healthy local food choices from our local farmers that will bring healthy food options to the diner table. There will be seasonal fresh food choices for the carnivore, or the vegetarian regardless of the busy lifestyle we all seem to have these days. My goal is to feed my community, with great fresh food that is locally grown. It will help our local farmers, and if you have ever eaten something fresh from the farm you definitely know the difference! 

Wild Caught Chilean Sea Bass at Farm to Fork in Leander

We offer a selection of wild caught fish on Friday & Saturday evenings at #TheFork. We also have a wide variety of entrees for dinner service during the week as well. We post our menu on Facebook @  https://www.facebook.com/farmtoforktexas/  or on our website on our menu page 

#FarmToFork #FoodLeander #LeanderRestaurant #EatLocal #LeanderTexas #DiningLeander

Best Restaurant Leander Texas

Wine Pairing Dinner Menu with Messina Hof at Farm to Fork Leander

Friday Dinner Menu 8/19/2016 Wine Pairings w/ David Graham from Messina Hof Winery

Appetizers:

#TheBigUgly Salad - Big Ugly Heirloom Tomatoes, Organic Sous Vide Honey Poached Beets, Lonestar Chevrie Goat Cheese, Truffled Oil, Organic Micro Greens (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay or Merlot)

Sous Vide Beef Tenderloin Carpaccio Rolls - Sous Vide Beef, Gorgonzola Aioli, Organic Micro Greens w/ Truffled Oil & Beef Demi Glace  (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)

Entrees:

Sauteed 8 OZ Organic Chicken Breast w/ Organic Sweet Potato Mash & Brussel Sprouts  (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)

Pan Seared Duck Confit w/ Organic Sweet Potato, Fennel, Brussel Hash w/ Apricot Plum Glaze (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay or Pinot Noir)


Cowboy Cut Tenderloin w/ Compound Truffle Butter Risotto Cake & Proscuitto Wrapped Asparagus served with Beef Demi  (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)

Wild Caught Alaskan Sockeye Salmon w/ Sweet Potato Mash & Organic Brussel Sprouts w/ Miso Apricot Glaze  (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay)  

Wild Caught Alaskan Halibut w/ Compound Truffle Butter Risotto Cake & Organic Nest of Collard Greens served with White Wine Truffle Butter Sauce  (Pairs Well with Blanc du Bois, Pinot Grigio, Chardonnay) 

Cowboy Cut Bone in Ribeye w/ Creamy Organic Mashed Potatoes & Proscuitto Wrapped Asparagus  (Pairs Well w/ Merlot, Pinot Noir or Cabernet Franc, Aggie Bin12 or Cabernet Savignon Double Barrel)

Desserts:  House Made Key Lime Pie, Creme Brulee, Flourless Chocolate Cake 

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Beef Cuts Diagram

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If you are a beef eater then you are probably like most people, and are familiar with the most popular cuts of meat like the Filet, New York Strip or T-Bone. At Farm To Fork we are going to be purchasing a half, or whole sides in order to keep costs down for our customers while being able to provide them with grass fed organic beef. It will not be unusual to see different items on our menu like osso buco, and we will be making our own demi glace with beef bones, every part will be used. Waste not want not.

Beef Cuts Diagram


STEAK CUTS

Picture the side of the steer. Starting at the neck and working down the backbone, you have the chuck, then the rib, followed by the short loin and sirloin and ending with the rump. The side section is the flank. Those areas produce the following steaks. This diagram gives you a really good idea of where your favorite cut or piece of meat comes from. Meat from the Plate has become very popular in part because of the love for Fajitas, and now short ribs on quite a few menu's around town. I just wanted to add this so if you were curious to where your favorite cut came from or just wanted some knowledge in general you would have it. This will give you the information to help you make purchases from your local grocery too if you are wanting toexperimant on your favorite dish and/or try new recipes.

 Chateaubriand
A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.

 Brisket
Is the cut of meat from the breast or lower chest of beef. The muscles include the superficial and deep pectorals.

 Delmonico
A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish. 

 Filet mignon
Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.

 Flank steak
A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.

 Flatiron steak
Cut from the top blade, so named because it resembles a flatiron.

 Hanger steak
Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.

 London Broil
A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.

 New York strip
A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.

 Porterhouse
Essentially the T-bone's big brother, combining two steaks in one, the New York and the filet.

 Prime rib
The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.

 Ribeye
A rib steak without the bone; prized among steak lovers for its marbling and flavor. This is one of my favorites if you get it trimmed right and the marbling is perfect. I think it is better than the tenderloin at times.

 Sirloin steak
Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.

 T-bone
Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.

 Tri-tip
Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.

Brining Corned Beef

There will be a corned beef sandwich on the menu at Farm To Fork and it will be made from brining it ourselves. It will take anywhere from about 10-12 days but the corned beef will be able to speak for itself when you take a bite! 

Ingredients needed:

One 4-5 pound organic beef brisket, trim the fat cap some but do not remove all.

2 quarts of water

1 cup of sea salt

1/2 cup organic brown sugar

2 T curing salt, or prague powder

2 T black peppercorns

1T mustard seeds

1T coriander seeds

8-10 cloves

1 tsp allspice berries

1 tsp juniper berries

1 tsp fresh minced ginger

1/2 tsp roasted cinnamon powder ( I make my own much better than store bought)

1/2 tsp garlic powder

2 bay leaves

Instructions:

Put all of the ingredients into a pan and heat until the sugar and salt dissolve. Let cool until at least room temperature, you will then add to the beef brisket with fat cap trimmed. Make absolutely sure that the brine is cooled you do not want to add a hot brine to your meat!

For the brining process place the brisket in a large container with a lid and cover, or bag large enough for the meat and the brine. You will add the brine and make sure the brisket is completely submerged in the brine. It will need to be completely submerged or covered in a bag with the liquid, this is really important you are curing the brisket at this point.

Place in the fridge into a lexan, or plastic dish to prevent it from leaking if you are using a bag and leave it there for at least 10 up to 12 days. Each day you will flip it over and move the brine around, or if it is in a bag you will massage it. After 10-12 days, remove the corned beef brisket from the brine, rinse with cool water, and cook as you normally would a corned beef brisket. I always boil mine for about 3-4 hours until fork tender and then I add a secret sauce to it, and no that recipe is not coming soon :) Enjoy!

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