Delicious New York Strip Steak

There is no doubt that New York is the most popular strip steak cut.  It's quick, easy, and always makes it quickly into your stomach.  Check this easy recipe that will most definitely satisfy the taste buds!

  • 2 1-1 1/2” thick cuts New York Steak, fat trimmed
  • 1 Tbs Worcestershire Sauce
  • 2 Tsp of your favorite steak seasoning
  • 2 Tbsp butter, unsalted
  • 2 sprigs of fresh thyme/rosemary/favorite italian seasoning
  • 1 Tbs Olive Oil


  1. Pat the steaks dry.
  2. Add 1 1/2tsp Worcestershire to the one side.
  3. Add half of the seasoning and press down.
  4. Flip the steak and add the remaining Worcestershire and seasoning.
  5. All to sit at room temperature for 30 minutes.
  6. Preheat oven to 400F.
  7. Place a cast iron pan or oven safe pan over medium high heat.
  8. Drizzle the olive oil onto the steak and flip to get all sides coated.
  9. When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
  10. Cook for 4-5 minutes or until a good crust forms. Flip over and immediately shut off the heat to the pan.
  11. add butter and Italian seasonings 
  12. Put the pan into the oven.
  13. Cook per the 'doneness' in the Notes field.
  14. When done, remove the pan from the oven and plate the steak.
  15. Allow to rest for 5 minutes before cutting.

Beef Osso Bucco!

 It is the marrow from the shanks that gives this slow cooked delight its rich, velvety sauce.  Here we highlight how we can use a very affordable cut to produce something extraordinary. Bon Appetito!






  • 6 shanks of osso buco (untied if you want a more rustic dish, tied if you want to plate each piece individually)
  • 1 3/4 tablespoons olive oil
  • 2 large carrots, coarsely chopped
  • 1/2 large onion, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 cups red wine
  • 1 can crushed tomatoes
  • About 2 cups of beef stock (water is fine)
  • Salt and Pepper to Taste


1. Preheat oven to 350 degrees, with the rack positioned in the middle of the oven.

2.  In a large, flat bottomed pot, heat olive oil on medium/high heat.

2. Season each piece of osso buco with salt and pepper.

3. Add the osso buco to the pot and sear on both sides, about 5 minutes per side. Transfer seared pieces to a plate. Sear remaining pieces.

4. Add carrots, onions and celery to the pot and saute them in the remaining olive oil and meat juices. About 3-5 minutes. Season with salt and freshly ground pepper as desired

5. Add wine and deglaze the bottom of the pot. Cook on medium heat until the wine reduces by half and the vegetables are softened, about 8-10 minutes.

6. Add crushed tomatoes and bring to a simmer.

7. Using an immersion blender, puree all ingredients in the pot.

8. Return osso buco to pot. Add enough beef stock to mostly cover the meat, this will be approximately 2 cups of stock. Maybe a little more, maybe a little less. Stir with a wooden spoon to mix with vegetable puree.

9. Bring pot to a simmer. Cover and put into the oven. Bake for 3 – 4 hours.

10. Remove from oven and let stand on stovetop to cool for 20 minutes.

11. Serve and Enjoy

Pan Fried Bone-In Pork Chops

  • 1teaspoon garlic powder
  • 14teaspoon paprika
  • 12teaspoon salt
  • 12teaspoon pepper
  • 14teaspoon cayenne pepper
  • 3/4 cup flour
  • 4bone-in-rib pork chops 
  • 12cup vegetable oil
  • 1 tbsp butter


  1. Combine the garlic powder, paprika, salt, pepper, and cayenne in a bowl.
  2. Place the flour in a dish. Pat the chops dry with paper towels. Cut 2 slits about 2 inches apart through the fat on the edges of each chop
  3. Season both sides of the chops with the spice mixture, then dredge the chops lightly in the flour (DON'T discard the flour). Transfer to a plate and let rest for 10 minutes.
  4. Warm butter in pan (not too hot, don't want to burn the butter!)
  5. Add the oil to warmed butter in the pan and heat over medium-high heat until just smoking. Return the chops to the flour dish and turn to coat. Cook the chops until well browned, 3 to 4 minutes per side.
  6. Serve and enjoy!


Easy Peasy BBQ Chicken

Doesn't get much simpler than this!  We love to let the tenderness of the breast really shine through on this "low and slow" grill!



  • 1 lf of Tara Firma bone-in skin on chicken breast
  • Salt
  • Vegetable oil
  • 1 cup barbecue sauce, store-bought or homemade


1 Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. Prepare your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are fewer coals.

2 Lay the chicken pieces skin side down on the hottest side of the grill to get a good sear. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F) Cover the grill and cook undisturbed for 20-30 minutes.

3 Turn the chicken pieces over and baste them with your favorite sauce.  Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.  The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow".

4.  The chicken is done when the internal temperature of the breasts are 170 F.  Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

5 Apply more of favorite sauce liberally and enjoy!

Chili-Garlic Oven Baked Chicken Quarters

Time to spice up your kitchen with this Asian inspired dish!


  • 4 lbs chicken leg quarters, skin on, bone-in
  • Salt and pepper


  • ¼ cup peanut butter
  • ½ cup soy sauce 
  • 2 tbsp. chili garlic sauce
  • 4 garlic cloves, minced
  •  juice from half a lime
  • 1 tbsp. coarse mustard
  • ½ tbsp. rice wine vinegar
  • 2 1/2 tbsp. maple syrup


  1. Preheat oven to 400 F. Line baking sheet. Pat chicken completely dry. Place onto pan and season with salt and pepper. Pop into oven and cook for 15 minutes.
  2. Combine all sauce ingredients into a mixing bowl and use a whisk to really breakdown that peanut butter.
  3. Remove chicken from oven and baste with sauce. Lower oven temperature to 375 F and continue cooking chicken for 10 minutes. Remove and baste again. Cook for another 10-15 minutes, or until you reach 160 F on your thermometer. Broil in the end if you'd like a crispier skin.

Curry Chicken Drumsticks

This fun and easy baked drumstick recipe highlights the bold flavor that curry lovers crave!


  • 5 chicken drumsticks
  • 1 Tablespoon salt
  • 1 1/2 Tablespoon curry powder
  • 1 1/2 Tablespoons garlic powder
  • 1/2 Tablespoon of coconut oil for greasing baking tray (optional)


  1. Preheat oven to 450 F.
  2. Grease a large baking tray with coconut oil.
  3. Mix the salt, curry powder, and garlic powder together in a bowl.
  4. Make sure the drumsticks are not too wet, (we want it crispy!).
  5. Coat each drumstick with the mixture and place on the baking tray. Make sure the drumsticks are not touching each other on the tray.
  6. Bake for 40 minutes.


Tara Firma Farms DIY Corned Beef

While Corned Beef was invented in Ireland as a means to preserve and export meat, it gained popularity in the US when Irish Immigrants brought it over.  Now, it can be found on sandwiches or simply hot on a plate, and we hope, in your kitchen this St. Paddy's day!     Our in house, simple DIY recipe will get you ready for St Paddy's day, and just in time to!


1 piece (about 3-5 lb.) center-cut corned beef brisket

1 lemon, ends trimmed

1 onion (about 1/2 lb.), peeled,

1 pack of Savory Pickling Spice, Pickling Salt, and Coriander Seed 

1 teaspoon black peppercorns

1/2 teaspoon whole allspice

6 to 8 whole cloves

1/3 cup Dijon mustard

1/3 cup brown sugar


1. Trim and discard most of the surface fat from brisket. Rinse meat well under cool running water, rubbing gently to release its corning salt.

2. Lay meat, fattiest side up, in a 2-inch-deep, 11- by 15- or 16-inch roasting pan. Thinly slice lemon (discard seeds) and onion and lay slices over meat. Sprinkle with peppercorns, allspice, and cloves.

3. Set pan on middle rack in a 325° oven. Pour about 8 cups boiling water around brisket, seal the pan with foil, and bake until meat is very tender when pierced, about 4 hours. Uncover and drain off all but about 1 cup of the liquid. If desired, reserve the lemon and onion slices and rearrange them on top of the meat.

4. In a small bowl, mix the mustard and brown sugar; spread evenly over meat, on top of the onion-lemon mixture. Broil about 8 inches from heat until the mustard mixture begins to brown, 3 to 5 minutes. Transfer the brisket to a platter. Serve hot, warm, or cold; slice meat across the grain.

Also, makes excellent leftovers for Ruben sandwiches!

Braised Beef with Onions and Fennel

This is a great way to use your packs of beef stew meat without having to go to all the trouble of making an entire pot of stew. This recipe makes great lunches served over a bed of your favorite grain.


  • 1 tbsp of frying oil or fat

  • 1-3lbs of beef stew meat

  • 1 medium onion, sliced in 1/4 inch pieces

  • 3 fennel bulbs with tops cut off, sliced into 1/4 inch pieces

  • 5 garlic cloves, diced

  • 3 tbsp of chopped rosemary

  • 3 tbsp of chopped thyme

  • 1 tbsp lemon zest

  • Salt and pepper

  • Heavy bottom frying pan

  • Baking dish with 1-inch lip

  • Tin foil


  1. Preheat oven to 400. While oven is heating, heat your fat in a heavy bottom frying pan for 2 minutes on med-high.

  2. Add your stew meat and brown it, moving the chunks every few minutes so they get a nice even brown (salt to taste).

  3. Remove meat from pan and place into a baking dish.

  4. Mix in Rosemary, Thyme, Pepper, and Garlic till it is fully covers the meat. Place onions and fennel on top of the meat making nice even layer. Sprinkle with salt and pepper and tightly cover the top with foil.

  5. Bake for an hour per pound. Once the meat is tender and falls apart easy let it rest out of the oven for 15 minutes.

  6. Mix in lemon zest and serve!