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.

Kitchen gadgets

What Kind of Kitchen Gadgets Do You Really Need?

If you enjoy cooking OR if you have a compulsion to lay your hands on the latest gadgets before your friends do, you might find your kitchen cluttered with all kinds of junk you’ve used once and then never looked at again. Do you really need a banana slicer? Or an egg separator? Or a cupcake baker? 

There are a few small appliances and tools, however, that are worth the investment in money and space because you can use them for more than one kind of task and they make your kitchen efforts more efficient and successful.

Meat thermometer. This one is a no-brainer. While you can use all kinds of old pitmaster tricks to test the doneness of your steak or brisket, the only way to be truly accurate is to use an instant-read meat thermometer. And while the older style that you insert in the meat periodically to check the temperature is fine, the most up-to-date versions are smart. They communicate via Bluetooth or Wi-Fi with an app on your phone that tells you in real time what the temperature is both inside the meat and inside the grill or oven. You don’t have to open the oven door or grill cover and let the heat out. You might be surprised to find that your oven temperature is off by 10 or 20 degrees or more, explaining why things take so much longer to cook, or worse, why your beautiful grass-fed rib roast is well done when you were shooting for medium rare. Meater makes a great thermometer. It’s expensive, but well worth the investment.

Immersion circulator. Originally designed for various industrial uses, the immersion circulator was embraced by fine dining chefs who saw its value in the kitchen for long-time-low-temperature cooking (LTLT), or sous vide (sooVEED). Immersion circulators used to be very expensive (and some still are), but the cost has come down so they’re affordable for home cooks. It’s a simple concept—the food goes into a zippered plastic bag and then into a water bath. The immersion circulator stirs the water and holds it at a specified precise temperature so that the food cooks slowly and evenly. Nothing overcooks because the food can’t get hotter than the temperature you’ve set. 

This is especially handy for foods that are easy to overcook, like steaks. Sous vide eliminates the guesswork and will deliver a perfectly cooked medium rare steak from edge to edge. After the sous vide process is finished, just put the steak on a very hot grill or into a very hot skillet for the sear. You can even cook from frozen without thawing first. 

Cooking sous vide does require some care, and you might need some extra equipment if you want to do it frequently. This guide from Kenji Lopez-Alt will help you get started. 

Air fryer. These have been all the rage lately, and with good reason. An air fryer blows hot air all around your food (similar to a convection oven), allowing you to get a brown, crispy surface on everything from broccoli to stew meat and steak without using much, if any, oil and in a fraction of the time. Food cooks quickly, and with the various inserts that come with some of them, you can even bake bread or make kabobs. Air fryers come in dozens of sizes and models, ranging from a small, 2-quart countertop unit with a basket to an actual oven large enough to roast a chicken. Many are multi-function—they toast, roast, defrost, bake, and reheat. Depending on what you plan to do with it, the quantities you want to cook, and the versatility you need, you can spend as little as about $30 or as much as a couple hundred.

It takes a little practice to learn how to use an air fryer efficiently, but once you do, it will become a go-to for those quick weeknight meals or heating leftovers for lunch. Here’s everything you need to know to get started.

Instant Pot. Some people are probably old enough to remember Grandma cooking in the old-style pressure cooker with the valve on the top rattling and steam hissing out. They were a great tool, but could be tricky to use, and a teeny bit dangerous if you didn’t know what you were doing. But then along came the Instant Pot, a multicooker than serves as a pressure cooker, slow cooker, and even air fryer, in some models. Unlike the old stove-top pressure cookers, the Instant Pot is almost error-proof. You don’t have to stay near the kitchen to monitor it as it’s cooking (although we wouldn’t leave one completely unattended, as with any other kitchen appliance), and all you have to do is put the food in, put the cover on, and push a button.

The Instant Pot cooks things like beans fast with no soaking, and there are hundreds of cookbooks with recipes for everything from macaroni and cheese to beef stew and pineapple upside down cake. One particularly handy feature is that, unlike most slow cookers, you can sauté in the same pot before you put the top on and slow cook, making clean-up a breeze when you’re cooking chili, soups, and stews.

Depending on the type of cooking you do and the cabinet and counter space in your kitchen, you might decide some of these appliances aren’t for you. And you probably don’t need all of them. (But everyone who cooks meat needs a meat thermometer. Period.) But if you’re looking for more efficient, easy, and error-proof ways to get food on your table, check them out.

Sesame Beef Bites

Sesame Beef Bites

This is a super-easy, super-fast way to fix a healthy lunch in no time at all, and by using an air fryer, you don’t need any added oil. The recipe calls for steak strips, but you can also use stew meat. Just remember that every brand of air fryer is a little different, so the time and temperature below are only suggestions. Use whatever works best with yours, and be careful not to overcook the beef.

Serves 2-3

  • 1 pound Panorama Organic grass-fed steak strips
  • ½ cup teriyaki sauce
  • 2 teaspoons sesame seeds

Place the steak strips in a glass dish with a cover, then pour the teriyaki sauce over and stir. Refrigerate, stirring a couple of times, for up to 2 hours. Remove from the refrigerator and drain, discarding the marinade. Place the strips in the air fryer basket and cook at 350 degrees F for 3-4 minutes. Toss with the sesame seeds and cook another 2-3 minutes, or until the outside is browned. 

Serve over a bowl of steamed rice and drizzle with more teriyaki sauce, if desired.