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      Big Mamou Works

Now Open Saturdays 10AM - 4PM

Unique woodworking done with consideration given to the

natural aesthetic and orientation of the wood grain.

Each piece is crafted, as it may have been hundreds of years ago, using century old tools to plane the wood and chisel the mortices.

A 17th century recipe of oils and resins are used to hand rub a durable yet attractive finish.

The Farm Store and Big Mamou Works

Open Saturdays 10AM - 4PM
Stop by on a Saturday or
text, email or call to
set up an appointment.
1985 Keech Rd. Branchport, NY
315-436-3136 sajgrabski@gmail.com
John and Stacey Grabski

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Ginger Beef

 

This is a really nice recipe that goes well with so many sides. Serve on rice, polenta or pasta! The Ginger and Lemon make for a really flavorful broth with zing! I used venison last night, but beef or bison would be fantastic!

Ginger Beef

Ingredients:

1 ½ - 2 lbs of boneless beef, venison or bison, cut into 1 ½ inch cubes

1 cup beef bone broth or beef stock, possibly a second cup

1 tsp ground coriander

1 tsp dried parsley

1 tbsp olive oil

1 tsp ground ginger

½ tsp medium to coarse ground pepper

¼ tsp ground red pepper/cayenne

8-12 cloves of garlic, cut into thirds

3 slices of lemon halved, only use 2 if super worried it will be two lemony

20 cherry tomatoes or 2 large tomatoes chopped or small can of diced tomatoes

 

I did not add any salt as the beef stock I used had salt included.

 

Serve over rice, polenta, pasta or vegetables.

 

Heat oven to 300 degrees.

Brown the beef cubes and place in an ungreased Dutch oven.

Add all of the ingredients and mix.

Cover and bake for 3 hours or until meat is tender.

Check at 2 hours and then check to see if you need more broth added.  You want a nice amount when the meat is done so you can put overtop your choice of carbohydrate.

Remove from oven when the meat is tender and easy to break apart.

 

Serve and enjoy!

One Pot Chicken Curry

 

Ingredients:

 

1-2 tbsp. olive oil

1 onion sliced.

6 -8 chicken thighs with skin or 1 whole chicken cut into pieces.

2 tsps turmeric

2 tsps curry powder

1 tbsp red curry paste, or I substituted the 5 following ingredients:

 

1/3 tsp garlic powder

1/3 tsp coriander

1/3 tsp cumin

1/3 tsp chili powder

1/3 tsp ground ginger

 

3 to 4 fresh plum tomatoes or 2 cups fresh or frozen cherry tomatoes

      Or small can of whole or diced tomatoes

1 can unsweetened coconut milk

1 tbsp fish sauce or low sodium soy sauce

2-3 tsps. brown sugar

3-5 oz frozen or fresh spinach (thaw spinach if frozen before using)

Cilantro or Thai basil for topping (optional)

 

Serve with rice.

 

1.    Heat oven to 400 degrees F

2.    In a large sauté pan or large cast iron skillet, heat olive oil with a medium heat.  Add the onions and stir until the onions soften and begin to brown, about 4-5 minutes.

3.    Add curry powder, turmeric, curry paste, or spices listed instead of paste.  Stir until onions are coated in the spices, about a minute.  Add the tomatoes, can of coconut milk and an empty can of water (using the coconut milk can). Stir.

4.    Add the fish sauce (or soy) and brown sugar and begin to simmer.

5.    Add the chicken pieces and turn to coat.  Leave skin side up.

6.    Transfer pan to oven uncovered and cook for 1 hour or until the liquid has reduced considerably, the chicken skin is brown, and meat falling off the bone.

7.    If the liquid reduces too much, add a quarter cup.

8.    Add spinach cook a few more minutes and then it is done.

9.    Spoon rice into bowl, top with chicken, sauce and cilantro or Thai basil.

10. Enjoy!!!

 

A great addition is cubed butternut squash and is a very good rice substitute if needed.