Hamburger with cheese, jalapeños, pineapple, bacon, red onion and Huli Huli sauce.

Huli Huli Burgers

Our friends at Poi Dog make sauces that capture the flavors of Pacific Rim cuisines, and their latest, Huli Huli Sauce, brings the flavors of Hawaii right to your grill. With pineapple, miso, and Chinese 5-spice flavor notes, it inspired us to create a special burger with just a bit of spice. It’s so messy, and so good. 

Serves 2

  • 1 pound Panorama Organic Chef’s Blend ground beef
  • ½ teaspoon black pepper
  • 1 teaspoon seasoned salt
  • 2 slices pineapple
  • 2 thick slices red onion
  • 2 tablespoons Poi Dog Huli Huli Sauce
  • 2 slices pepper jack cheese
  • 2 large hamburger buns
  • 4 slices cooked bacon
  • 1 jalapeno, sliced
  • Huli Huli Sauce for garnish

Gently mix the ground beef with the black pepper and seasoned salt, taking care not to overwork it. Shape the beef into two patties. Refrigerate or freeze for ten minutes. 

Heat the grill to high and place the burger patties on the grate. After a minute or two, flip and brush each patty with Huli Huli Sauce. Flip once more and brush with the sauce again. Add a slice of cheese to each burger. Cook to your desired doneness. (We suggest medium or medium rare). 

While the burgers are cooking, place the pineapple and red onion slices on the grill. Flip once and cook until soft and slightly charred.

Remove everything from the grill, tent the burgers with foil, and toast the buns.

To assemble the burgers, brush the sauce on each half of the buns, then layer on the onion, pineapple, bacon, burger patties, and sliced jalapeno. Drizzle with more sauce.

Serve immediately with plenty of napkins.

Roasted marrow bones with gremolata on toast

Roasted Marrow Bones with Gremolata

Some people call roasted bone marrow “God’s butter” for its deeply beefy flavor and creamy, unctuous texture. The gremolata, with its bright lemon peel, parsley, and serrano, balances the richness of the marrow. Roasted marrow bones are considered rustic cuisine because of their simplicity and the fact that they’ve been a staple for farmers for hundreds of years, but they make an elegant and impressive appetizer for any dinner. 

Serves 2-3 

  • 1 ½ pounds Panorama Organic marrow bones
  • ½ cup finely chopped flat-leaf parsley
  • 3 garlic cloves, finely minced
  • 2 tablespoons finely minced shallots
  • 1 serrano pepper, finely minced
  • Zest of 1 lemon
  • 3 tablespoons olive oil
  • ½ teaspoon flaky sea salt
  • 2-3 grinds black pepper
  • 1 French baguette, sliced and toasted

Heat the oven to 450 degrees F. Line a baking sheet with foil and stand the bones up on the sheet. If one end of a bone is bigger than the other, place the larger side down. Roast the bones for 12-15 minutes, until the bones are browned and the marrow is crusty on top and starting to separate from the bone. Pay attention and don’t over-roast, or the marrow will melt out of the bone.

While the bones are in the oven, make the gremolata. In a small bowl mix together the parsley, garlic, shallots, serrano, lemon zest, and olive oil. Finish with the sea salt and freshly ground black pepper. 

Slice and toast the bread.

Remove the bones from the oven and top each with a spoonful of gremolata. Serve with the toast. 

Provide each diner with a small knife, like a butter knife, to pull the marrow from the bone. Spread on toast with the gremolata.

marrow bones, carrots, celery, garlic, potatoes, kale leek

Vegetable Beef Bone Broth

This delicious and satisfying broth combines all the vitamins and minerals of a variety of vegetables with the nutritious benefits of organic, grass-fed beef bones. It’s a simple process, and while it takes a while, it’s not all that labor intensive—just some chopping at the beginning and then a long, slow simmer on the stove. It’s not necessary to peel the vegetables, just chop them into chunks. You can use pretty much any vegetables you have on hand. Drink the broth as is; use it for cooking rice, quinoa, or other grains; or make it a base for a hearty soup. It freezes well, so you can make it once in a while and store it for an easy lunch or dinner.

Makes 6 quarts

  • 1 ½ pounds Panorama Organic marrow bones
  • 6 carrots
  • 2 yellow onions
  • 1 leek, white and some of the green
  • 1 bunch celery
  • 1 pound red potatoes
  • 1 yam
  • 6 large garlic cloves
  • 1 bunch flat-leaf parsley
  • 1 bunch spinach
  • 1 bunch kale
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 1 tablespoon sea salt
  • Juice of 1 lemon

Heat the oven to 450 degrees F. Line a sheet pan with foil and place the bones on the pan. Roast for about 10-12 minutes or until the bones are browned. Remove from the oven and set aside.

While the bones are roasting, wash the carrots, onions, leek, celery, potatoes, yam, garlic, parsley, spinach, and kale. Cut everything into large chunks. There’s no need to peel anything, including the onions and garlic.

Place the chopped vegetables into a large stockpot. Add the marrow bones and any drippings from the roasting pan. Cover with water, about 8 quarts. Stir in the peppercorns, bay leaves, sea salt, and lemon juice. 

Cover and bring to a boil over medium high heat, then reduce heat and simmer slowly for 8-12 hours. Check occasionally to make sure there’s still plenty of water covering the vegetables. The longer the broth simmers, the more flavor and nutrients are extracted.

When the broth is done, remove from heat, uncover, and let sit for a while to cool a bit. With a slotted spoon, pull all the vegetables and marrow bones out of the broth. Discard. Strain the broth through cheesecloth and put into containers for storage.

Freeze for up to six months.

hands holding different hot dogs

Spring! Time for Baseball and Hot Dogs!

Ah, Spring. Time for the crack of the bat, the roar of the crowd, a cup of cold beer, and America’s favorite ballpark food, the hot dog. Americans consume around 20 million hot dogs at major league games during a typical season, a tradition that started in baseball’s early days around the turn of the 20th century.

People tell competing tales about how baseball and hotdogs became inextricably linked. One story goes that Chris von der Ahe, a flamboyant German immigrant and bar owner in St. Louis, introduced them at the ballpark where the team he owned, the St. Louis Browns, played. He was apparently a clever guy—he kept the ticket prices low so gamegoers would buy more beer. And maybe hotdogs.

Residents of Niles, Ohio, will tell you that the creation of the hot dog came from Harry Stevens, a local entrepreneur and immigrant from England who became known as THE ballpark concessionaire around the turn of the century. Legend has it that it was a chilly spring day in 1901 and no one at the New York Giants game was buying ice cream, so Harry started selling German sausages known as dachshund sausages, which were traditionally wrapped in wax paper. When the concession stand ran out of wax paper, he sent one of his employees out to buy rolls to serve the sausages. A newspaper cartoonist who drew the event apparently couldn’t spell dachshund, so he called them hot dogs. To this day, the town of Niles celebrates with Harry Stevens Hot Dog Day during the summer.

Whether or not there’s a grain of truth to either story, the fact remains that a baseball game without a hot dog just isn’t the same experience. Why? Hot dogs are easy to eat by hand, they’re inexpensive, and you can customize them with toppings that tickle your tastebuds. Yellow mustard? You bet! Pickle relish? Please! Diced onions? Don’t mind if I do! Cheese, chili, tomatoes, ketchup—every dog afficionado has a preference.

Of course, not everyone lives close to a ballpark, or—gasp—even enjoys America’s favorite pastime. 

For those who want to enjoy a ballpark hot dog at home, Panorama Organic has introduced a line of organic, 100% grass-fed hot dogs that rival anything you’ll find at Dodger Stadium. The ingredients are simple: organic grass-fed beef, vinegar, a touch of organic raw cane sugar and honey, and a tantalizing assortment of organic spices. They’re pre-cooked and warm up quickly on the grill or in the steamer, ready and waiting for your favorite toppings.

Keep it simple with just a squirt of mustard on a soft bun or get crazy with a Sonoran dog. They’re also delicious in mac and cheese, baked beans, or any other hot dog recipe your family enjoys. 

Panorama Organic hot dogs are available at retailers across the country. Stock up today and be ready for baseball season–or just a quick weeknight supper that will please everyone. 

Product of USA Labeling In The News…Again

As we’ve written in the past (here and here), the “Product of USA” claim on beef labels is misleading to most shoppers. You would think when you see those words on a package of beef it would mean that what’s inside came from animals born, raised, and processed in the U.S. But that’s not the case. Imported beef can be cut, ground, and wrapped in this country and carry the claim, despite the fact that the actual product—the steak, roast, or ground beef—came from Australia, New Zealand, Canada, Mexico, or other places. It’s downright deceitful.

But now, after lobbying from small farm and ranch groups, the USDA has presented a proposed rule to lessen the confusion and is currently seeking comments. The new rule—voluntary, just like the old rule—states that animals must be born, raised, slaughtered, and processed in the U.S. in order to carry the “Product of USA” or “Made in the USA”  labels. You can read more about the proposed rule and make comments here. (Be patient–it might take a few seconds to load.)

Beef born and raised in the USA sticker

The confusion around this wording is why you’ll see the “Born and Raised in the USA” certification label on every Panorama Organic product. Unlike the more common “Product of USA” label claim, this is a certified program recognizing products that come from animals truly born and raised on American family ranches. We have never imported our beef, and we never will, and all of our animals are processed here in the U.S. This keeps small businesses—the ranches, packing plants, cold storage companies, truckers, and other allied suppliers—surviving and thriving. 

Why is that important to you as a beef buyer and eater? Most of our customers are values shoppers. They believe in animal welfare, environmental protections, and serving healthy products to their families. All of our beef comes from animals raised on pasture where they’re able to express their natural herd instincts and fed nothing but grass and forage—no hormones, no antibiotics. All of those pastures are certified organic and non-GMO, and every one of our ranchers adheres to a management plan designed to build and restore habitat for the birds, bees, and wildlife that depend on our ever-shrinking US grasslands. When you buy and serve Panorama Organic beef, you’re voting with your fork for a more compassionate, equitable, healthy, and earth-friendly food system.

Not only does our beef exceed most people’s expectations for organic and grass-fed beef, it’s also delicious. (Read more about that here.) With exceptional tenderness and flavor, it’s a product we’re proud to deliver to your family’s dinner table.

We urge you to learn more about the issues surrounding Product of USA labeling and to weigh in with your feedback. The comment period is open until May 12.