Breakfast burritos are a staple here in New Mexico where Beck & Bulow is based. When I went to India for a month a couple years ago, these burritos were the one thing that I found myself fantasizing about eating when I got home (as much as I love Indian food). You’ll find breakfast burritos in every restaurant, coffee shop, and home kitchen. They’re the perfect portable, satisfying and filling breakfast to get you through your morning. It’s easy to wrap one up to send with a loved one as they leave for work for the day. And yes, they pair perfectly with a good cup of coffee. Hatch green chile can be somewhat difficult to find outside the southwest, but the good news is that we carry pork sausage with green chile already mixed in. These burritos are completely craveable and will become your new favorite for a quick breakfast.

Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven

Breakfast Brought To You By The Land Of Enchantment

I kept this recipe relatively simple, and it’s absolutely delicious without anything else added in. I am a big fan of potatoes in breakfast burritos, if you have them on hand and don’t mind the extra bit of time it takes to cook them. Similarly, you can also spend less time cooking the onions for a sharper onion flavor, more crunch and less time spent over the stove. The hatch chiles are spicy without packing a crazy amount of heat. If you like spicy food but don’t usually go for anything too extreme, you’ll probably love this sausage. Whether you’re New Mexico born and raised or have yet to visit the Land of Enchantment, these burritos will have you daydreaming about the sunny skies of the southwest.

Free Range Heritage Pork Raised On The Rio Grande River

Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. They are, like all of our meat, completely hormone free.

Also Read: How To Make An Incredible Christmas Ham With Heritage Pork

Ingredients:

• 1 pound green chile pork sausage
• 1 small onion, finely chopped
• 1 tablespoon avocado oil
• 6 eggs, beaten
• Sea salt and freshly ground black pepper
• 8 flour tortillas
• 1 cup Mexican blend shredded cheese
• Salsa, sliced avocado and chopped cilantro for garnish

Instructions:

1. Cook the sausage in a large cast iron skillet until it’s brown and cooked through. Remove the cooked sausage from the skillet with a slotted spoon. Set aside on a plate and cover to keep warm.
2. Pour off excess fat from the skillet, leaving just enough to sauté the chopped onion. Cook over medium heat until golden brown, tender and fragrant. Remove from the heat and set aside.
3. Heat the flour tortillas and cover to keep warm.
4. Add the tablespoon of avocado oil to another cast iron skillet. Cook the eggs. Season to taste with sea salt and freshly ground black pepper.
5. Construct the burritos by adding the warm sausage to the burritos, followed by onions and egg. Top with shredded cheese, chopped fresh cilantro, avocado slices and salsa as desired. Roll the burritos and serve immediately.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

The Boston butt roast gets its name from the storage containers used for pork during World War II, rather than for its anatomical location on the pig like one might think. Butchers in New England often stored these roasts in barrels called butts, and eventually the area became known for this great cut of meat. It’s actually a cut from the lower shoulder of the animal rather than the rear end. Renowned for its incredible flavor and fatty marbling, this roast is most well known for making tender, delicious pulled pork. Being from North Carolina, I grew up associating this roast with good old fashioned barbecue. It’s a slow cooker item and becomes fork tender when cooked low and slow. This recipe calls for seasoning the roast to perfection and cooking in the oven for super tender meat with a flavorful browned crust on top.

Also Read: How To Make An Incredible Christmas Ham With Heritage Pork

Flavorful Slow Roasted, Fork Tender Pork Butt

A flavorful rub made of garlic, mustard and thyme is all you need to perfectly complement the amazing flavor of these heritage pork roasts. Serve on sandwiches or by itself with coleslaw, mashed potatoes and whatever other accompaniments you desire. I love to add my favorite barbecue sauce on top, but honestly it turns out so flavorful that it’s not at all necessary for a great tasting meal. You can refrigerate the roast with the spice rub overnight, or if time is short an hour or two will suffice just fine. You’ll know the meat is finished cooking when it’s fork tender and reaches an internal temperature of 180 degrees Fahrenheit at the center of the roast. Make sure to rest the roast for 20 minutes or so after cooking to ensure it stays moist and juicy.

Free Range Heritage Pork From A Small Farm In New Mexico

Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. They are, like all of our meat, completely hormone free.

Also Read: Carnivore Vs Keto Vs Paleo: What’s The Difference?

Ingredients:

• Approximately 3 lbs heritage pork Boston butt roast
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon finely minced garlic
• 1 tablespoon stone ground mustard
• 2 tablespoons avocado oil
• 1 tablespoon finely minced fresh thyme
• Barbecue sauce

Instructions:

Prep the pork butt:

1. Stir together the minced garlic, thyme, sea salt, black pepper, olive oil and stone ground mustard. Stir with a fork or whisk until a paste is formed.
2. Rub the paste generously on all sides of the roast. Wrap it loosely in plastic wrap to refrigerate for a minimum of 1 hour or as much as 24 hours.

Cook the pork butt:

1. Preheat the oven to 450 degrees Fahrenheit. Let the pork roast sit out at room temperature for approximately 15 minutes before cooking.
2. Roast in the oven for approximately 30 minutes, uncovered.
3. Reduce the oven temperature to 250 degrees Fahrenheit. Cook the pork butt for approximately 6-8 hours, or until cooked through and falling apart tender. If desired, broil for a few minutes to create a crunchy crust. Rest the meat for 20 minutes before serving.
4. Serve and enjoy with barbecue sauce as desired.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

Christmas ham is always an impressive centerpiece, full of flavor and the perfect way to treat loved ones to a mouthwatering holiday meal. We recently started offering a limited quantity of heritage pork, and have untreated hams available with absolutely no additives. Cooking a raw ham like this is different from cooking a ham that’s already smoked and flavored. I think you’ll be thrilled with the results of flavoring the ham yourself, and this recipe uses some really tasty ingredients like maple syrup, ginger, cinnamon, apple cider vinegar, honey and toasted pecans. It’ll create that perfect sweet and mildly spicy flavor that glazed hams are known for. This will create a Christmas dinner to remember, and kids and adults alike will adore the amazing meal this ham creates.

Free Range Heritage Pork From A Small Farm

Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. They are, like all of our meat, completely hormone free.

Ingredients:

• Approximately 3 pounds fresh ham roast
• 1.5 teaspoons sea salt
• 1.5 teaspoons freshly ground black pepper
• 1 cup robustly flavored, good quality maple syrup
• ½ cup apple cider vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ cup honey
• ½ cup toasted pecans, finely chopped

Instructions:

1. Preheat the oven to 450 degrees Fahrenheit. Prepare a large roasting pan with a rack and set aside.
2. Use a small, sharp knife to score the ham on all sides, making a diamond pattern. Cut through the skin completely, but not down into the flesh of the ham.
3. Mix the sea salt and freshly ground black pepper together in a small dish. Use your hands to generously rub the seasoning all over the ham, pressing it firmly into the score marks. Place the ham on the roasting rack and bake in the preheated oven for 20 minutes.
4. When 20 minutes has elapsed, reduce the temperature on the oven to 300 degrees Fahrenheit. Whisk together the maple syrup, apple cider vinegar and ground cinnamon. Generously baste the ham with the mixture once every hour, spooning fat from the bottom of the pan each time. Continue to cook the ham until it reaches an internal temperature of 145 degrees Fahrenheit (check temperature after 45 minutes and go from there).
5. Mix together the chopped pecans, honey and ground ginger.
6. Remove the ham from the oven, remove it from the roasting pan and coat it thoroughly with the pecan, honey and ginger mixture. Loosely tent with foil to keep warm. Let the meat rest for approximately 20 to 30 minutes before serving.
7. Skim the fat off the juices from the roasting pan, then cook on the stove over medium-high heat. Scrape with a wooden spoon to mix any browned, flavorful bits into the sauce. Season to taste with sea salt and freshly ground black pepper. Reserve for serving on top of the ham.
8. Slice to serve with sauce drizzled over top of each portion. Enjoy!

The Beck & Bulow Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, heritage pork, poultry and seafood.

Sablefish, also known as black cod, has always been my favorite type of fish to eat. It can also be very difficult to find. We’re thrilled that we’ve started carrying a limited supply of wild caught Alaskan sablefish from pristine, icy cold waters near the Bering Strait. It’s considered a delicacy in many cultures because of its rich, buttery flavor and velvety, flaky texture. Once you try it, you’ll instantly understand why this fish is so sought after.

Also Read: Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets

A Perfectly Simple Yet Mouthwatering Marinade

A simple preparation of miso, sake, mirin and coconut sugar is the perfect balance of flavors to beautifully accent this delicious fish. Make sure to get good quality white miso for the best results. If you can’t find mirin, substitute rice vinegar and an extra two teaspoons of coconut sugar. You don’t necessarily have to marinate the fish for a full 24 hours like the recipe calls for. Although this will certainly create amazing and rich flavor, the sablefish will turn out delicious even if you only marinate it for an hour. Don’t let this detail discourage you from trying this recipe - whether or not you were able to plan ahead for extra marinating time, this recipe will be a new favorite.

Move Over Chilean Seabass: Enter The Sablefish

Sablefish is a veritable treasure trove of flavor, texture and nutrients. It’s higher in omega-3’s than almost any other species of fish, and the meat has an incredibly silky texture. If you’re a fan of Chilean seabass, you’re in luck because sablefish is extremely similar. It’s exceptionally delicious and is sometimes referred to as “a diamond ring in a plain paper wrapper”. Even better, it’s a far more sustainable choice than seabass. Seabass are very slow growing and are overfished, so their population is under threat due to its culinary popularity.

Also Read: Salmon Salad Sandwiches: A Beck & Bulow Team Favorite

This fish is visually striking when prepared thanks to the contrast of white, flaky meat with black skin. Its high fat content makes it an especially delicious choice for smoking, although you’ll find it prepared in a multitude of ways at fine restaurants. In fact, this high fat content makes sablefish quite easy to compare compared to other seafoods - it’s far more forgiving and doesn’t dry out as quickly. You’ll love this fish whether you give it a quick and simple sauté, poach it or grill it… it’s nearly impossible to go wrong. Serve with vegetables, cous cous, potatoes or whatever else… it’ll be the star of the show regardless of the accompaniments.

Ingredients:

• Approximately 1 pound wild caught Alaskan sablefish (black cod), thawed
• 4 tablespoons sake
• 4 tablespoons mirin
• 6 tablespoons white miso paste
• 4 tablespoons coconut sugar

Also Read: Salmon Tacos With Our Wild Caught Alaskan Coho Salmon

Instructions:

1. Whisk together the sake, mirin, white miso and coconut sugar in a medium sized bowl or shallow baking dish. Set a little bit aside in a different container for serving with the fish once it’s cooked.
2. Let the fish come to room temperature for 10-15 minutes before cooking. Pat gently dry with paper towels. Add the sablefish fillet to the container of marinade, ensuring that it’s completely submerged. Cover the container tightly and marinate in the refrigerator for as long as possible, up to 24 hours.
3. When the fish is ready to cook, preheat the oven to 400 degrees Fahrenheit.
4. Heat a cast iron skillet over medium high heat. Remove the sablefish from the marinade and gently wipe the excess liquid off (only the excess). Quickly sear the fish on both sides to a light golden brown. Remove from the heat immediately and transfer to a baking dish.
5. Bake in the preheated oven for approximately 12 minutes, taking care not to overcook.
6. Serve and enjoy immediately with the reserved extra marinade drizzled over the top.

Don’t Hesitate To Reach Out To Our Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Recipe: Maple Dijon Mustard Salmon With Wild Boar Bacon

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.

This year has positively flown by, and boy has it been an eventful one. I can hardly believe that Thanksgiving and Christmas are right around the corner. It’s officially time to think about getting a turkey. We have an extremely limited quantity of these delicious, humanely raised turkeys so if you’d like to get one, go ahead and place your order now. They are tender, juicy and all natural - just the way Thanksgiving turkeys should be. If this year will be your first time being in charge of cooking the turkey, don’t worry! We’ve got you covered with this simple yet elegant recipe.

Also Read: Vietnamese Chicken Thighs With Caramelized Coconut Sugar

A Simple Recipe With Herbs & Butter

The herbed butter is absolutely key when it comes to roasting a turkey. I chose to use sage and rosemary, but you could add in thyme if you have some on hand. This recipe also doesn’t include making stuffing inside the cavity, but you could easily do that if you wanted to. Always make sure to generously season the inside of the cavity - it has to provide flavor for the entire turkey. Turkey, just like chicken, should always be cooked to an internal temperature of 165 degrees Fahrenheit. Check for doneness using a meat thermometer. If you don’t have one, you can tell the bird is finished cooking when the juices from the thickest part of the turkey run clear.

All Natural Turkeys From A Small Co-Op Of Family Farms

These turkeys are naturally gluten free and are never pre-brined, soaked in solutions or injected with fillers or saline to enhance appearance. Believe it or not, these are common practices for many mass producers of Thanksgiving turkeys. We source Thanksgiving turkeys in limited quantities each year from the same farmers that supply our chicken. This small co-op of family farms works to promote natural poultry behaviors in controlled environments. The goal is to raise healthy, wholesome birds. Our turkeys and chickens are cage-free and never administered hormones or steroids. These birds are raised as part of the Never Ever Program in comfortable, spacious barns with ample bedding and vegetarian feed.

Also Read: Best Cobb Salad Ever With Chicken Breast And Duck Bacon

Ingredients:

• 1 all natural, humanely raised turkey
• 1 ¼ sticks unsalted butter
• Zest and juice of one lemon
• 1 lemon cut into quarters
• ¾ teaspoon chopped sage thyme
• ¾ teaspoon chopped fresh rosemary
• Sea salt and freshly ground black pepper
• 1 bundle each of fresh sage and rosemary
• 1 head of garlic, sliced in half
• 1 yellow onion, quartered

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a small saucepan, melt the stick of butter. Add in the ½ teaspoon of chopped rosemary, ½ teaspoon of chopped sage and the zest and juice of one lemon. Stir to combine. Remove from the heat and set aside.
3. Prepare the turkey for cooking. Remove the giblets from the cavity of the turkey and wash the inside and outside of the bird. Check for any excess fat and/or feather stubs that can be removed.
4. Place the turkey in a roasting pan. Generously season the inside of the cavity with sea salt and freshly ground black pepper. Place the bunches of sage and rosemary, the quartered lemon and onion, and the head of garlic sliced in half inside the cavity. Brush the herbed butter mixture generously on the outside of the turkey. Use kitchen twine to tie the legs of the turkey together. Tuck the tips of the wings underneath the turkey.
5. Place in the preheated oven and roast the turkey for approximately 3/13 hours. The juices should run clear when the turkey is fully cooked. Remove from the oven and tent with foil to rest for approximately 20 minutes before serving.
6. Slice the turkey, serve and enjoy with loved ones!

Also Read: Creamy Feta & Spinach Stuffed Chicken Breast

Our Friendly & Knowledgeable Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

It’s common to associate eating shrimp and other seafood with summer, but there’s lots of ways to create warm and hearty meals for cooler weather with these delicious ingredients. Simply pair the seafood with filling, warming and seasonal foods. This baked polenta with wild blue Mexican shrimp, Grana Padano cheese and juicy cherry tomatoes create a mouthwatering dish that’s easy to whip up in no time. It’s a flavorful take on classic Southern shrimp and grits that makes a delightful evening meal. The best part is, the entire thing is prepared in a cast iron skillet making for minimal clean up and maximum visual appeal.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

A Delicious Combination Of Simple Ingredients

Grana Padano cheese is similar in flavor to Parmesan, but mixes more smoothly into other ingredients when melted. It’s mild, nutty and the perfect complement to a light protein like shrimp. It’s excellent for cooking and I highly recommend trying it out if you’ve never used it before. If you’re not able to find it, feel free to substitute Parmesan or whatever cheese you prefer. Take advantage of the end of the tomato growing season and use locally grown cherry tomatoes if possible! The taste is well worth it. Our wild blue Mexican shrimp are deveined by hand, making them much easier to prepare. They’re very easy to peel and are always a great choice for a quick weeknight dinner.

Fair Trade Certified Wild Blue Mexican Shrimp

Wild blue Mexican shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

[embed]https://www.instagram.com/p/CFcTbXDl-9X/[/embed]

Also Read: Wild Blue Mexican Shrimp With Sweet Garlic & Ginger Sauce

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees. Shrimp are one of the most sustainable proteins you can eat, and these wild blue Mexican shrimp are outstanding in every way.

Ingredients:

• 2 cups organic whole milk
• 2 cups water
• 1 cup polenta
• ¾ cup grated Grana Padano cheese
• ½ teaspoon freshly ground black pepper
• ¼ cup melted butter
• 1 teaspoon garlic salt + more to taste
• 1 pound Wild Blue Mexican Shrimp, peeled
• 1 cup cherry tomatoes, sliced in half
• ½ teaspoon paprika
• 2 tablespoons sliced green onions

Also Read: Wild Blue Mexican Shrimp Scampi With Asiago Cheese

Instructions:

1. Set up the oven with an oven rack positioned near the top of the oven. Preheat the broiler.
2. In a large cast iron skillet, heat the milk and water over medium-high heat. Bring to a simmer, then reduce the heat to medium. Add the polenta and whisk to combine. Cook for approximately 15 minutes, stirring occasionally until the texture becomes thick and creamy.
3. Add in the Grana Padano cheese, freshly ground black pepper, 3 tablespoons of the melted butter and ½ teaspoon of sea salt.
4. In a separate bowl, combine the peeled shrimp, cherry tomatoes, paprika, butter and garlic salt. Spread the mixture over the polenta in the skillet.
5. Move the skillet to the oven and broil for 3-4 minutes, or until the shrimp are cooked through.
6. Garnish with chopped green onions and serve immediately.

The Beck & Bulow Team Is Here To Help

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Seafood Posole With Wild Blue Mexican Shrimp & Sea Scallops

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

This is the perfect homemade pad thai for when I want something that’s even better than takeout and quick to make. Omitting some of the more difficult to find ingredients means you probably already have most of the items you need in your kitchen. The fish sauce is absolutely essential for an authentic pad thai flavor, so don’t omit it! You could also make this with chopped chicken breast or thighs and have delicious results. I decided to use our wild blue Mexican shrimp, and was definitely not disappointed - it makes for a really yummy meal.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

Shrimp Are A Sustainable And Healthy Protein

Only about 10% of shrimp eaten in the United States are wild caught, and ours make up an incredibly small percentage that are truly environmentally conscious in every way. This makes shrimp an incredibly sustainable protein source to add into your diet, and there are many health benefits of these tasty crustaceans. Aside from offering a whopping 24 grams of protein per 100 grams of shrimp, they’re also full of antioxidants, vitamins and minerals. They’re a great source of magnesium, zinc, potassium, iron, selenium and manganese. They’re extremely low carb making them a great choice for anyone monitoring their carbohydrate intake. Shrimp are great for weight loss and packed full of nourishment and energy.

Fair Trade Certified Wild Caught Blue Mexican Shrimp

Wild caught blue Mexican shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

Also Read: Wild Blue Mexican Shrimp With Sweet Garlic & Ginger Sauce

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees.

Ingredients:

(Serves 4)

• 8 oz wide rice noodles
• 1 lime, juiced
• 2 tablespoons coconut sugar
• 1 tablespoon fish sauce
• 1 tablespoon coconut aminos
• ¼ teaspoon cayenne pepper
• 2 tablespoons avocado oil
• 1 red bell pepper sliced thin
• 2 large cloves of garlic, minced
• 2 eggs, lightly beaten
• 1 pound Wild Blue Mexican Shrimp, peeled
• Freshly ground black pepper
• 2 green onions, sliced thin
• ¼ cup roasted peanuts, chopped
• Sea salt and freshly ground black pepper

Also Read: Wild Blue Mexican Shrimp Scampi With Asiago Cheese

Instructions:

1. Cook the noodles according to the directions on the package. Strain and set aside.
2. Whisk together the lime juice, coconut sugar, fish sauce, coconut aminos and cayenne pepper in a small bowl. Set aside.
3. Heat the avocado oil in a large cast iron skillet over medium-high heat. When hot, add in the red bell pepper and cook for a few minutes until softened. Add the garlic and cook for another minute or two until fragrant.
4. Add the peeled shrimp to the pan. Season with sea salt and freshly ground black pepper. Cook just until pink, approximately 2 minutes on each side.
5. Move the shrimp and vegetables to one side of the skillet. Pour the lightly beaten eggs into the other side, scrambling just enough that they begin to set. Add the cooked noodles to the pan and combine. Pour in the reserved lime juice mixture and combine thoroughly, coating the noodles.
6. Garnish with sliced green onions and chopped peanuts to serve. Enjoy immediately.

[embed]https://www.instagram.com/p/CFcTbXDl-9X/[/embed]

Feel Free To Reach Out To Our Friendly & Knowledgeable Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Seafood Posole With Wild Blue Mexican Shrimp & Sea Scallops

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

Fragrant basmati rice, delicate shrimp and warm curry spices combine to make this delicious Indian shrimp biryani. Fresh cilantro and mint and a dollop of creamy yogurt top it all off to make this meal incredibly satisfying. Basmati rice has always been my favorite because of its amazing aroma and flavor. This dish is a popular menu item at Indian restaurants, and it’s easy to see why. Making your own rendition at home is not only easy, but our wild blue Mexican shrimp really make it stand out compared to any other shrimp biryani I’ve had.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

Shrimp Are A Sustainable And Healthy Protein

Only about 10% of shrimp eaten in the United States are wild caught, and ours make up an incredibly small percentage that are truly environmentally conscious in every way. This makes shrimp an incredibly sustainable protein source to add into your diet, and there are many health benefits of these tasty crustaceans. Aside from offering a whopping 24 grams of protein per 100 grams of shrimp, they’re also full of antioxidants, vitamins and minerals. They’re a great source of magnesium, zinc, potassium, iron, selenium and manganese. They’re extremely low carb making them a great choice for anyone monitoring their carbohydrate intake. Shrimp are great for weight loss and packed full of nourishment and energy.

Fair Trade Certified Wild Caught Blue Mexican Shrimp

Wild caught Mexican blue shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

Also Read: Wild Blue Mexican Shrimp With Sweet Garlic & Ginger Sauce

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees.

Ingredients:

• 4 shallots, sliced super thin
• 6 tablespoons butter (melted)
• Sea salt
• 1 pound Wild Blue Mexican Shrimp
• 2 teaspoons finely minced or grated fresh ginger
• 2-3 cloves garlic, finely minced
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• ½ teaspoon paprika
• 3 ½ cups basmati rice (cooked should be about 7 cups)
• ¾ cup fresh cilantro, chopped
• ¾ cup fresh mint, chopped
• Plain yogurt for serving

Also Read: Wild Blue Mexican Shrimp Scampi With Asiago Cheese

Instructions:

1. Cook the rice. Reserve for later use.
2. Preheat the oven to 475 degrees Fahrenheit. Put the sliced shallots on a baking sheet and drizzle a tablespoon of melted butter over the top. Season with sea salt. Make sure the shallots are spread out in a single layer. Bake for 5-7 minutes in the upper part of the oven.
3. Peel the shrimp. Butterfly them by slicing almost all the way through and opening each one so it lies flat. Place the shrimp in a large bowl.
4. In a large bowl, combine the rest of the melted butter with the minced ginger and garlic, curry powder and garam masala. Mix thoroughly. Add two tablespoons of the mixture to the bowl with the shrimp. Add in the paprika and sea salt as desired. Stir to combine.
5. Add the cooked basmati rice, 1 teaspoon of sea salt and half of the chopped cilantro and mint to the remaining butter mixture. Combine thoroughly.
6. Place the butterflied shrimp in a single layer on the baking sheet with the shallots. Add the rice mixture in an even layer on top. Drizzle the ¼ cup water evenly over the pan.
7. Cover with foil and bake for approximately 16-18 minutes, until hot and cooked through.
8. To serve, stir to distribute the shrimp throughout the rice. Season with sea salt as desired and add in the remaining chopped cilantro and mint. Serve with a dollop of yogurt and chopped cashews if desired.

Also Read: Louisiana Po’Boy Sandwiches With Wild Blue Mexican Shrimp

The Beck & Bulow Team Is Here To Support You

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

This shrimp salad is super fresh and creamy with fresh lime juice, cilantro and creamy Greek yogurt. It’s so quick to make, too. Since the shrimp cook up in a flash, this delicious recipe is ready in minutes. I love having this because it’s really light yet creamy and satisfying, and for me it was a whole new way to eat shrimp from what I typically end up preparing. It’s perfect for lunch or a light and healthy dinner. Serve over greens, on a sandwich, with some good crusty bread on the side - the options are endless. It also makes a great appetizer item served with crackers or pita.

Also Read: Louisiana Jambalaya With Chicken & Mexican Blue Shrimp

Depending on how you’re going to serve this, you may or may not want to chop the shrimp up into smaller pieces. Our wild blue Mexican shrimp are quite large. This is definitely an appealing quality, but if you’re planning to scoop this salad up with crackers, smaller pieces could make more sense. This recipe is easily customizable, too, and I see myself making more variations of it in the future. Lemon juice in place of the lime and dill in place of the cilantro would be a winning combination.

Shrimp Are A Sustainable And Healthy Protein

Only about 10% of shrimp eaten in the United States are wild caught, and ours make up an incredibly small percentage that are truly environmentally conscious in every way. This makes shrimp an incredibly sustainable protein source to add into your diet, and there are many health benefits of these tasty crustaceans. Aside from offering a whopping 24 grams of protein per 100 grams of shrimp, they’re also full of antioxidants, vitamins and minerals.

They’re a great source of magnesium, zinc, potassium, iron, selenium and manganese. They’re extremely low carb making them a great choice for anyone monitoring their carbohydrate intake. Shrimp are great for weight loss and packed full of nourishment and energy.

Also Read: Wild Blue Mexican Shrimp With Sweet Garlic & Ginger Sauce

Fair Trade Certified Wild Caught Blue Mexican Shrimp

Wild caught Mexican blue shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp. Fishermen use small-scale sailboats and an artisanal technique known as suripera. This method involves using the wind and tides to skillfully drift a highly selective net, resulting in the lowest fuel consumption and bycatch rates in the world.

Bycatch is the term for marine animals, like dolphins, turtles and others, who are harmed in the process of fishing for seafood. Additionally, these are the only Fair Trade certified shrimp on the planet. It’s never been more important than it is now to choose seafood options that are conscious of environmental impact. Our sources go above and beyond industry standards taking care every step of the way to protect the oceans, the wildlife and their employees.

Ingredients:

• 1 pound Wild Blue Mexican Shrimp
• ¼ cup Greek yogurt
• 2 tablespoons good quality mayonnaise
• 2 teaspoons lime juice
• 2 tablespoons chopped cilantro
• Sea salt and freshly ground black pepper to taste
• 1 tablespoon chives, finely chopped
• Avocado oil

Also Read: Wild Blue Mexican Shrimp Scampi With Asiago Cheese

Instructions:

1. Peel the shrimp. Cook them in a pot of salted water just until they turn pink. Transfer them to a large bowl of ice water to cool. Remove from the water and pat them gently dry. Set aside.
2. In a large mixing bowl, whisk together the yogurt, lime juice, mayonnaise, and chopped cilantro. Add the shrimp to the mixture and toss to combine, seasoning to taste with sea salt and freshly ground black pepper. Garnish with more chopped cilantro and the chopped chives.
3. Drizzle avocado oil over the top. Serve and enjoy immediately. If preparing in advance, wait until just before serving to add the lime juice as the acidity will make the shrimp tough over time.

Feel Free To Reach Out To Our Friendly & Knowledgeable Team

At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.

Also Read: Louisiana Po’Boy Sandwiches With Wild Blue Mexican Shrimp

Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.

Wild caught Mexican blue shrimp are renowned for the excellent, sweet flavor and tender yet crisp texture. They’re large in size and have a beautiful blue hue when uncooked. They are caught using the most sustainable methods in existence for harvesting shrimp.

The orange, maple and balsamic flavors of this salmon recipe are the perfect thing to celebrate the shift of seasons from summer to fall. The warm and sweet yet fresh and tangy experience will be a new favorite. Make sure to use a high quality, robust maple syrup for the full expression of this autumnal combination.

If there’s one thing I really love, it’s fancy yet simple appetizers. These maple bacon figs fit the bill perfectly. If you’re lucky enough to have fresh figs available in your area, I highly suggest you make them immediately!