Pork
 
Chili Sloppy Joes
By The Gourmet Farm Girl
 
 
1- 32 oz. jar of Spicy Bean, Buckeye or Farmhouse Chili
1/2 pound ground beef
1/2 pound ground sausage (plain)
1 package slider buns
1/2 pound smoked gouda cheese sliced thin
small bunch of fresh cilantro or slaw
Brown the meat in a skillet over medium high heat, add the chili and simmer for 8-10 minutes. Using a potato masher or large spoon mash some of the beans into the meat mixture. This will help to thicken it. Serve with slider buns, add a piece of cheese and some fresh cilantro or your favorite slaw on top. 
 
Makes about 10-12 sandwiches

Game Day Joes… Read More »
 Gourmet Pork Sliders with Fenugreek Sauce
By The Gourmet Farm Girl
1/2 lb pork tenderloin sliced thin
Note: this is a great way to use up leftover loin; chicken or turkey works well too)
1 red onion
1- 8 oz block Feta cheese
Broccoli Sprouts (or your favorite)
5 Tablespoons extra virgin olive oil
1 teaspoon Ancho Chile powder
1 Tablespoon Fenugreek leaves (chopped) www.MySpiceSage.com
1 teaspoon granulated garlic
pinch of salt
1 package slider buns or rolls
1 can large black olives (pitted)
Slice meat, onions and cheese into thin slices and set aside.
Whisk together olive oil, garlic, Chile powder, salt and the Fenugreek leaves in a small bowl and set aside.
Bake rolls according to package directions (if necessary)
Layer the buns first with sprouts then stack some of the pork on top; pour one tablespoon of the Fenugreek sauce over the top and follow with the cheese and onions.
Serve with black olives or an assortment of olives.
Note: The name fenugreek or foenum-graecum is from Latin for “Greek hay”. The plant is similar to wild clover. It reminds me of fresh hay or cut grass.
Serves 4-5  (can be easily doubled)
These sandwich’s go well with the Garden Slaw recipe from the previous post.
ENJOY!




New Year’s Pork Sliders… Read More »

 
Chile-Smothered Pork
with Vinegar
By Raghavan Iyer
 660 Curries
1/2 cup cider vinegar or malt vinegar
1 tablespoon cumin seeds
8 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick)
8 medium size cloves garlic
8 dried Thai or cayenne chiles, stems removed (I was lucky…I had some dried chiles from my garden)
1 cinnamon stick (3 inches long) I used 1/2 teaspoon ground cinnamon
1 pound boneless pork loin, cut into 1 inch cubes
1 teaspoon coarse kosher or sea salt
1/2 teaspoon ground turmeric
2 tablespoons canola oil
2 tablespons finely chopped fresh cilantro leaves and some for garnsih
Pour the vinegar into a blender jar, add the cumin seeds, ginger, garlic, chiles and cinnamon. Puree, scraping the sides as needed to form a pulpy gritty paste that smells potent-hot.
Place the pork in a bowl and pour the paste over it. Sprinkle with salt and the turmeric; stir and refrigerate covered for at least 30 minutes or overnight to allow the flavores to mingle. 
Heat the oil in a medium size skillet over medium high heat. Add the pork, marinade and all and cook uncovered, stirring occasionally until it is browned; 10-12 minutes. Note: the meat will stew initially; then once the liquid evaporates, it will sear and brown)
Pour in 1/2 cup water and scrape the bottom of the skillet to deglaze it. Reduce the heat to medium low, cover and simmer, stirring occasionally until the pork is tender, about 15 minutes (or less)
Stir in the cilantro and serve.
NOTE: I served it over rice and with some brussel sprouts sprinkled with curry powder; broiled with some cannola oil and deglazed with white wine. 
  


Curry for the Holiday’s… Read More »

 Roasted Pork Loin with Fennel Sautéed Apples
By The Gourmet Farm Girl
2 ½ – 3 pound Pork Loin 
Salt and Pepper

2 cups apple cider or apple juice (divided)
2 teaspoons corn starch
1 Tablespoon balsamic vinegar
(The Gourmet Farm Girl Golden Balsamic works will with this recipe)
2 teaspoons brown sugar
2 Tablespoons Apple Butter
1/8 teaspoon fennel seeds
4 tablespoons butter
2 medium size Gala Apples (sliced)

Preheat oven to 375 degrees

Place the pork loin in a roasting pan with fat side up; season with salt and pepper to taste. Pour 1 cup of apple cider around the loin and roast uncovered for 40-50 minutes or until the internal temperature reaches 145degrees. Tent with foil and allow to rest for 5-8 minutes before slicing
 
While the meat is in the oven; mix together 1 cup cold cider, corn starch, balsamic vinegar, brown sugar, apple butter and fennel seeds; set aside
In a medium size sauté pan over medium to medium high heat melt the butter and sauté apples for 1-2 minutes; pour the cider mixture over the apples; lower heat to simmer and cook for 10-12 minutes until soft and tender.
 
Slice the pork loin into slices and layer on a plate, pour the apples and sauce over the top and
 serve immediately.
Serves 4-5

ENJOY!

A Perfect Match-Pork and Apples Read More »

 Pork Tenderloin  with Cabbage Stuffing and Irish Whisky
By The Gourmet Farm Girl 
 
 
 
 
1 -1 1/2 lb. pork tenderloin
1/2 teaspoon Hickory smoked sea salt (or regular salt)
3 tablespoon Irish butter (or regular butter)
2 strips smoked bacon (cooked)
1 small onion chopped
2 cups chopped cabbage
1 medium size carrot diced or shaved
1/4 teaspoon dried red pepper flakes
1/4 teaspoon granulated garlic
kitchen twine
2 shots of Irish Whisky
1 Tablespoon Irish butter

 

Pre heat oven to 350 degrees
 
 
Fillet open the tenderloin on a cutting board and sprinkle with the salt; set aside
 
In a medium size skillet cook the bacon till crisp and set aside to cool; remove the bacon fat.
 
In the same skillet melt the butter over medium high heat and sauté the onion, cabbage, carrot, till tender and caramelized; about 12-15 minutes. Add the red pepper flakes and garlic, stir and remove from heat.
 
Chop the bacon into bite size pieces and add to the cabbage mixture along with 1 shot of the whisky. Pour the cabbage mixture over the tenderloin and gently roll length wise. Secure with kitchen twine and place seam side down onto a shallow baking pan lined with tin foil. (makes for an easy clean up) Pour the other shot of Whisky over the top of the loin and bake for 30-40 minutes or until the internal temperature is 145-150 degrees.
Remove from the oven and spread the additional butter over the top and  allow to rest for 5-7 minutes before slicing.
 
Note: Use a vegetable peeler to shave the carrots for nice thin strips 
 
*Serve the pork over mashed potatoes or potato pancakes with your favorite veggie and soda bread.
 
Serves 4-6 
 
ENJOY!


Irish Supper Recipe… Read More »
Cheesy Meatballs with Tomato and Herb Sauce
By The Gourmet Farm Girl
1 pound ground beef
1/2 pound pork sausage (mild)
1 small onion chopped
3 tablespoons ketchup
1 egg
1 cup soft bread crumbs (gound fine)
1 cup milk
1/2 teaspoon dried mustard
1 Tablespoon Worcestershire sauce
1 teaspoon ground garlic
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 pound fresh mozzarella cheese (cut into small chunks)
1 cup Gruyere cheese (shredded)
Small bunch of flat leaf parsley and purple basil for garnish
Preheat oven to 375 degrees
Spray a muffin tin with cooking spray; set aside
In a large mixing bowl combine all of the above; except the cheese.
Place 2-3 tablespoon of the meatball mixture in the bottoms of the muffin tin. Gently press some of the meat mixture up on the sides to form a pocket.
Place a chunk of the mozzarella cheese into each pocket. Cover with remaining meatball mixture to form a ball.
Place the muffin tin on a heavy cookie sheet (to catch any greese that may run out) bake in the oven for 25 minutes; remove pan from the oven and with a large spoon turn each meat ball over to expose the bottoms. Return to the oven for an additional 5 minutes to brown the bottoms.
Remove from the oven and turn each meatball right side up and top with the grated Gruyere cheese.
Place spaghetti noodles on plate and place 2-3 meatballs on top; cover with Tomato and Herb Sauce; garnish with fresh chopped flat leaf parsley.
Yields: 10 meatballs
While meatball are in the oven make the following sauce and cook your favorite pasta according to package directions.

Tomato Sauce with Herbs

By The Gourmet Farm Girl

1 29 ounce can tomato sauce

1 small onion chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 Tablespoon dried parsley
1 Tablespoon brown sugar
extra virgin olive oil
salt and pepper to taste

In a large deep skillet over medium heat drizzle 2-3 tablespoons of extra virgin olive oil; sauté chopped onions for 2-3 minutes till soft. Add the tomato sauce, herbs, brown sugar, salt and pepper.

Cover with a tilted lid to allow some of the steam to escape. Reduce heat to low and simmer for 30 minutes; stirring often.

 ENJOY!

Moist and Cheesy Meatballs… Read More »
Sunburst Squash with Vegetables and Bacon
over Potato Cakes
By The Gourmet Farm Girl
 
 
 
4 small Sunburst Squash
4 strips smoked bacon
2 cups fresh spinach leaves
1 cup Panko bread crumbs
2 ears of fresh sweet corn (cut kernel’s off the cob)
or use 1 cup canned corn
1 cup shredded cheddar cheese
1 tablespoons dried oregano
1 tablespoons dried parsley
1/2 teaspoon salt
1/2 teaspoons pepper
4 tablespoons unsalted butter
4 tablespoons pure honey
4 cups of mashed potatoes (great idea for leftovers)
4 sprigs fresh oregano leaves
 
Preheat oven to 400 degrees
 
Cut out the stem of the squash and set aside; scoop out the seeds and discard.
Fry bacon till crisp; drain and cut into small pieces; set aside.
 
Press some of the spinach leaves into the bottom of each squash. Mix together the bacon, bread crumbs, sweet corn, cheddar cheese, oregano, parsley, salt and pepper. Stuff each shell with some of the mixture, place one tablespoon butter on top and drizzle each squash with a tablespoon of honey. 
 
Place the squash on a heavy baking sheet (with edges) and pour 2 cups of water onto the pan.
Bake for at least 1 hour or till squash is soft.
 
Note: to speed up the baking process; microwave the squash for 10-12 minutes before stuffing.
 
During the last 15 minutes before the squash is done baking; form the potatoes into patties and fry in 2-3 tablespoons of butter for 5-7 minutes on each side over medium high heat till crispy and brown.  
 
Garnish each squash with a small sprig of oregano and serve over the potatoes (add extra steamed spinach- if desired)
 
Serves four

It’s Squash Season… Read More »

 Patty Pan Squash is also known as the Scallop Squash
This fun shape of squash once stuffed with meats and veggies is a meal in a bowl.
Baked Patty Pan with Fresh Spinach
 and Sausage Stuffing
by The Gourmet Farm Girl
2 medium size Patty Pan Squash
2 cups fresh spinach leaves (packed)
3-4 tablespoons of The Gourmet Farm Girl Italian Herb EVOO

1 lb ground pork
 1 Tablespoon of The Gourmet Farm Girl House Seasoning
1 small onion (chopped)
1/2 cup chopped fresh parsley (Italian Flat Leaf)
1 large tomato (chopped)
1 cup Panko bread crumbs
1 cup shredded Gruyere Cheese (divided)

Preheat oven to 375 degrees

Wash the squash and cut out the tops removing the seeds; with a spoon or melon baller scoop out some of the squash to create a bowl. Reserve these pieces; chop and set aside
Place the squash bowls upside down in a large baking dish with ½ cup of water and bake
 in the oven for  15-20 minutes till the squash is heated through and begins to soften.
While the squash is in the oven:
Wash spinach leaves; measure out 2 cups (be sure to pack the cup with leaves
 they will wilt down) place in a large size mixing bowl and set aside
In a medium size skillet heat the olive oil over medium heat; add the pork, seasoning, onion
and parsley; stir and cook till well blended and sausage is no longer pink; add the squash pieces  and tomato; cook for an additional 5-7 minutes.

Remove from heat and pour the sausage mixture over the spinach leaves; add the bread crumbs and half of the cheese; mix well
Remove squash from the oven and turn right side up in the same baking dish; spoon the stuffing mixture into each squash; return to oven for 15-20 minutes; remove and add the extra cheese and bake for an additional 3-5 minutes till cheese is melted and slightly brown.

Serves 2-4

 
 

Pattypan… Pattypan! Read More »

Grilled Pork Chops Smothered in Onions with
 Peach Balsamic Reduction Sauce
 
4 boneless pork chops
2 cups Papaya juice
1 cup of The Gourmet Farm Girl Peach Balsamic
1 medium size red onion
1 medium size sweet onion
3 green onions
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
pinch of salt and black pepper
2 teaspoons ground Marjoram
 
 
Place the pork chops in a zip seal bag and pour the Papaya juice over them. Place in a large bowl and marinate in the refrigerator for 2-3 hours.
 
In a small sauté pan heat the vinegar over medium heat until hot, reduce heat and simmer for 20-30 minutes or until thick enough that it coats a spoon; set aside.
  
Slice the onions into thin slices; heat the butter and oil in a medium size sauté pan over medium high heat. Saute the onions for 10-12 minutes or until soft and caramelized. Finish with a pinch of salt and pepper; set aside.    
 
Sprinkle each chop with Marjoram and grill over medium high heat for 5-6 minutes on one side and 1-2 minutes on the other side or until an internal temperature reaches 145 degrees. Remove from heat and plate; drizzle with the Peach reduction sauce and top each chop with the onions.
 
Serve with grilled asparagus or sweet potatoes.
 
 Serves 4 

It’s Grilling Time… Read More »

 With Easter right around the corner I thought I would share this recipe from my cookbook.
Roasted potatoes and root vegetables go very well with this loin. 
 
Boneless Pork Loin with Spice and Herb Glaze
By The Gourmet Farm Girl
4-5 pound boneless pork loin
5 tablespoons sea or kosher salt
5 tablespoons brown sugar
2 tablespoons granulated garlic
1 tablespoon cracked black pepper
3 tablespoons minced sweet onion
1 tablespoon smoked paprika
1 teaspoon ground coriander
3-4 sprigs fresh thyme (pulled from stem)
1 small batch flat leaf parsley (chopped)
1 stem rosemary leaves
2 cups cold water
3 tablespoons canola oil
Score the fat on the loin; mix the above ingredients together and pour/rub over meat; place meat in a large Ziploc bag; place bag in a large bowl and brine for 3-8 hours in the refrigerator 
Preheat oven to 325 degrees
Remove loin form brine (discard brine) place scored side up in a 9 x 12 glass baking dish; pour 2 cups hot water in bottom of dish; bake for 45 minutes
Glaze Recipe
Mix together the following ingredients and pour over loin
1/4 cup light brown sugar (packed)
1/8 cup pure honey
1/2 lemon squeezed
2 tablespoons water
1 tablespoon smoked paprika
2 tablespoons fresh chives chopped
Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees
Let rest for 10-12
Board Dressing
While meat rests; whisk together:
6 tablespoons extra virgin olive oil
3 tablespoons fresh flat leaf parsley (chopped)
1 teaspoons dried thyme
pinch of lemon zest
pinch of salt
pinch of pepper
Pour dressing onto a clean cutting board and place the pork loin on top; slice meat allowing the dressing to coat the meat; serve immediately

Serves 10-12

 

Full of Flavor… Read More »