Recipes courtesy of The Butcher’s Market
With five locations in Wake County, The Butcher’s Market has cultivated a long-standing reputation as the destination for premium beef, fresh fish, and exotic meats. Their signature marinated steak tips, handmade sausages, and house-cured bacon are a welcome sight at any summer barbecue. Members of the popular Steak of the Month club are treated to top-quality cuts like cowboy steak or Wagyu chuck eye steak once a month, with included “How-To” cooking videos.
But a stocked meat case isn’t the only thing customers can expect inside the various locations, including the Holly Springs shop on Lassiter Road.
“One of the things we specialize in here at The Butcher’s Market is our line of prepared foods: our pimento cheese, chicken salad, our grab-and-go entrees, our oven-ready entrees. When you think of the butcher shop, you usually just think of a meat case, but here at The Butcher’s Market, we’re trying to be so much more,” says owner Derek Wilkins.
“When you’re getting off work and you’re wondering what you are going to do for dinner, stop on by The Butcher’s Market. We’ve made it so easy for you. Come on in; you’re in and out with dinner in 10 to 15 minutes.”
Pick up refrigerated side dishes like mac & cheese, twice-baked potatoes, sauteed Brussels sprouts with bacon, and broccoli salad for easy accompaniments to a simple grilled protein.
You’ll also find lots of locally made bounty to enjoy: dips, spreads, sauces, jams, salsas, and even mini carrot cakes from the Carrot Cake Lady.
“We’re very proud to be kind of an incubator,” Derek says. “For people starting out with a Got to Be NC product, we are one of the first places to be able to carry it for them.”
Combining The Butcher’s Market fresh meat and seafood with quick grab-and-go sides means dinner is on the grill — and on the plate — in no time.
Dry-Rubbed Chicken Breast
with Bacon Brussels Sprouts, Mashed Potatoes, and Roasted Garlic
Dry-Rubbed Chicken
2 boneless skinless chicken breasts, 8 ounces each
Butcher’s Market seasoning of choice (recommended: Mesquite Blended Rub)
olive oil
- Remove chicken from packaging and pat dry with a paper towel. Coat both sides with a bit of olive oil. Rub the chicken with your favorite Butcher’s Market dry rub, coating evenly on all sides.
- Grill over medium-high heat, turning occasionally to prevent burning. Cook chicken until it reaches an internal temperature of 165 degrees, then set aside to rest.
Bacon Brussels Sprouts
1 pound Bacon Brussels sprouts, a Butcher’s Market favorite, available at all Butchers Market locations
olive oil
salt and pepper to taste
- Over a medium-high heat sauté the Brussels sprouts in olive oil until tender, about 8 to 10 minutes.
Mashed Potatoes
Sold in 14-ounce portions at any Butcher’s Market store, seasoned Yukon gold potatoes are whipped until creamy and packaged fully cooked and ready to be reheated.
- Reheat in the package for 5 to 6 minutes in the microwave, or warm in the oven or air fryer.
Roasted garlic has a sweet, earthy flavor. Smear the tender garlic, almost like a spread, into each bite. For even more flavor, drizzle the reserved oil from roasting the garlic over the chicken.
Roasted Garlic
12 whole garlic cloves, peeled
3 tablespoons olive oil
salt and pepper to taste
- Season peeled garlic with salt, pepper, and olive oil and enclose inside aluminum foil to make a nice, tight package. Roast the garlic in the oven at 350 degrees for about 30 minutes, or until the garlic is tender and bronze in color.
Grilled Faroe Island Salmon
with Cilantro-Lime Asparagus, Avocado and Roasted Corn Salsa, and Jasmine Rice
Salmon
2 salmon fillets, 6 to 8 ounces each (Faroe Island salmon available at The Butcher’s Market)
salt and pepper
olive oil
Cilantro-lime asparagus, and other grab-and-go sides, available at The Butcher’s Market.
Avocado and Roasted Corn Salsa
2 large ripe avocados
2 ears of corn
1 large tomato
½ medium red onion
1 small yellow bell pepper
1 large jalapeno
¼ cup olive oil
1 tablespoon minced garlic
2 limes, juiced
1 tablespoon salt
1 teaspoon coarse black pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon paprika
Jasmine Rice
1 container cooked Jasmine Rice
Cilantro-Lime Asparagus
1 pound Cilantro-Lime Asparagus
- Preheat grill to medium high heat (375-450 degrees).
- Remove salmon from fridge and allow to come up in temperature while you prep the salsa. Wait to season the salmon until right before you place it on the grill to prevent moisture from developing.
- For salsa, drizzle corn with a little olive oil and season with salt and pepper. Place corn on grill and char evenly on all sides. Remove from the grill and set aside to cool. Carefully cut kernels off the cob and add to a bowl.
- Cut avocado in half and carefully remove the pit. Scoop out avocado meat, dice, and add to the bowl. Dice tomato, red onion, bell pepper, and jalapeno, and add to the bowl. Add olive oil, lime juice, and all spices and stir to combine. Taste and adjust salt and pepper as needed. Set aside to allow flavors to come together.
- Season salmon with olive oil, salt, and pepper. Place salmon on the hottest part of the grill. (Tip: Make sure your grill is clean and seasoned well to prevent sticking. Allow the fish to cook undisturbed before trying to flip.) Cook for 5-6 minutes, then flip and continue cooking until done. Remove from the grill and allow to rest.
- Grill marinated asparagus next to salmon for 8 to 10 minutes, turning occasionally.
- Microwave rice for 3 minutes. Serve asparagus and salmon atop a bed of rice. Top with a generous portion of the fresh salsa.
Cheshire Farms Pork Tenderloin
with Charred Poblano Puree, Garlic Butter Green Beans, and Maple Bourbon Sweet Potatoes
Pork Tenderloin
2 (1.25–1.5-pound) Pork Tenderloins (Cheshire Farms Pork available at The Butcher’s Market)
salt and pepper
olive oil
Charred Poblano Puree
2 medium to large poblanos
1 lime, juiced
1 teaspoon chopped fresh cilantro
3 tablespoons olive oil
1 teaspoon honey
2 tablespoons sour cream
salt and pepper to taste
Garlic Butter Green Beans
1 package (1 pound) Garlic Butter Grean Beans
Maple Bourbon Sweet Potatoes
1 package (1 pound) Maple Bourbon Sweet Potatoes
- Preheat grill to medium high heat (375–450 degrees).
- Season pork tenderloin and poblano peppers with olive oil, salt, and pepper.
- Cut open Maple Bourbon Sweet Potatoes. Place into aluminum foil and create a pouch. Place onto grill for 25 to 30 minutes.
- Place poblano peppers on grill. Turn them to char all sides. Transfer to a plastic bag or bowl covered with plastic wrap to steam for 10 minutes. Remove peppers and rinse under cool running water while removing the skins, stem, and seeds. Place peppers and remaining puree ingredients in a blender and blend on high until smooth.
- Place seasoned pork tenderloin on the grill. Turn the tenderloin every 5 minutes to grill all sides. After a total of 15 minutes, check the internal temperature. When it reaches 140 degrees, remove tenderloin to a cutting board and cover with aluminum foil. Let rest for 10 minutes.
- While pork is resting, preheat a sauté pan over medium heat. Add green beans to the hot pan and cook for 7 to 8 minutes, stirring occasionally. Season to taste.
- Check on the sweet potatoes. They should be tender to the touch. If done, remove from grill.
- Uncover the pork tenderloin and cut into ¼-inch slices.
- To serve, place 4 slices of pork on each plate. Place green beans and sweet potatoes beside pork. Spoon 2 tablespoons of poblano puree over the pork.
Select wine from The Butcher’s Market to pair with your entree.
