Rivertown Butcher Shop, You never "sausage" a place.

Randy Pearson, owner.

With a motto of "you never 'sausage' a place, Randy Pearson presents a unique outlook and twist to the butcher's profession!! A veteran of the Marine Corp. he brings a tough work ethic and tireless high standards to his place of business.

Mobile Smoker

MAs you pull up outside the front door the customised smoker he invented greets you. As often as not it is fired up and he will have all manner of meat sizzling away slowly as the grey smoke waifs up to your nostrils teasing you with what he has cooking.

Big Green Egg

Flanking the other side of his front door is a "Big Green Egg" he also cooks on and it too may very well be fired up with some tasty treat. Randy sells prepared to order BBQ and smoked dishes for his lucky clientele and will also cater.

Deli Case

As you enter you can't help but notice the long deli counter that flanks the left side of the store with the featured BOAR'S HEAD meats and cheeses. I have often commented that I suspect nicotine is injected into the Arostica  Chicken and Tavern Ham which explains why they are habit forming.......so be forewarned!! Not to mention the Dill Havarti and Pepper Havarti!!! OH MY GOSH!!!

Fresh Seafood

Fresh seafood is another specialty. His deliveries are several times a week which insures his fresh is really fresh. Many times I have ordered a 5 pound case of trout and picked them up as the truck pulled away from the curb. Imagine my surprise one day upon opening a fresh box of trout to have been greeted by a fish with a note fastened to him pleading, "please don't eat me"!!!! That Randy, we all howled. I can also attest to wonderful copper river salmon, grouper, walleye, and oysters, as well as shrimp and many other seafood items I have seen but not yet tried.

Seafood Case

The chickens are free range and always fresh and plump. He features custom tenderized and marinaded boneless skinless chicken breasts as well as a large selection of stuffed chicken breasts that are prepared and ready to cook.

Prime and Choice Steaks and Roasts

There are always choice and prime steaks displayed and they are custom cut to your specifications. Beef is ground while you wait from selected cuts to be made into regular ground beef, ground round, and ground sirloin. May times whole sections of beef, a whole beef tenderloin for example, are run at special sale pricing and are then cut for you to your specifications at no additional charge. Freezer wrap is also available.

Sausages Made In-House

Randy has another claim to fame and that is his sausage making. He daily features a long case of his custom made sausages and I can tell you first hand they are out of this world. You can also order specialty items like his turkey brats which are low calorie and you will not even believe they are not pork!!

Collection of Wheaties Boxes Overlook the Shop.

I also want to mention that Diane, Mrs. Randy Pearson also can often be seen working from behind the register or the meat counter. She is a ray of Carolina sunshine and genuine charm and adds warmth and grace anytime you are fortunate enough to speak with her. You will recognise her as her smile lights up the place!! It is a for real family business as Randy's father as well as their sons and daughter in law may also be who is waiting on you from behind the counter.

My last note of interest is to all of you out there who admire unique collections. The Pearson's have on display a Wheaties box collection, Bobble head collection, various pork paraphernalia, like a flying pig, not to mention sports stuff and things I have yet to figure out......

Located at 7766 Fruitwood Lane in Newburgh, In. 47630. Telephone 1- 812-853-9808.

Heaven in a Pickle Jar, Fresh Pack Pickles.

Heaven in a Pickle Jar.

Very odd things make me happy and pickle recipes are one of them. I have always loved pickles and I have collected pickle recipes for ages. The last two years I have gotten and/or improvised fresh pack pickles and they are just super. Nowhere near the mess and great results. You just make them as you need them or make a lot as long as you keep them refrigerated. I have never had a problem with spoilage.

This recipe was adapted from one given to me by a very special lady. Over in Henderson, Ky. she is known as the Herb Lady, Mickey Theines. She first told me about them and said they were "Heaven in a Jar." They are wonderful. If you are one of the many who have a fresh herb garden going, this recipe is for you as it calls for fresh herbs. If not there are probably herb plants at the local garden center marked down to nothing so I would try that before resorting to dried herbs.

Yield 1 quart Heavenly Pickles:

2 C. white vinegar
1/2 C. salt
6 C. water

Heat all together to dissolve.

2 stems of rosemary
3 stems of tarragon
4-6 medium cucumbers cut into spears

Pack washed cucumbers cut into spears along with the rinsed and dried herbs into clean and sterile jars. Cover with the cooled brine and screw on cap tightly. Keep refrigerated until eaten.

Store excess brine in a clean jar in the refrigerator for the next batch. It won't be long as they are truly a "Heavenly" pickle.

Moo Shu Pork

Moo Shu Pork

Chris, my oldest son cooked dinner for me on a resent visit. I loved it so I asked if he minded sharing a photo and his version of the recipe. Happily he humored me and here it is. Quick, easy, and delicious!!

He adapted his recipe from a Food Network Magazine Cookbook titled Great Easy Meals. 

3 T. Hoisin sauce plus more for serving
3 T. rice vinegar
2 cloves of garlic minced
kosher salt
fresh ground black pepper
2 lbs. lean pork chops trimmed of the fat and cut into thin strips
2-3 T. peanut oil
4 oz. shiitake mushrooms stemmed and sliced
16 oz. Cole slaw mix or shredded cabbage and carrots
1 bunch green onions sliced
12-14 bib lettuce leaves washed and dried

Whisk Hoisin sauce, vinegar, garlic,and 1/2 t. each of salt and pepper in a large bowl, add the pork and marinade for at least 10 minutes or up to overnight. 

Heat wok and add 1 T. oil. Using tongs remove the pork from the marinade (save the marinade to add in later) and stir fry in the hot oil for about 4 minutes until browned. Transfer the pork to a plate. Add 3-4 T. water to the wok and stir to make the juices, pour over the meat on the plate and set aside for now.

Add the remaining oil to the wok and stir fry the mushrooms for 2 minutes. Add the slaw mixture and stir until wilted, about 3 minutes. Add the pork, the reserved marinade, and the green onions, then stir fry another 2 minutes. Taste for seasonings and adjust as needed. Wrap in the prepared bib lettuce leaves and eat from your fingers!! Serve with additional Hoisin sauce and garnish with additional green onions if desired. Serves 4.

This is not only a tasty meal, it is a fun meal.