Pork

  With yesterday being Fat Tuesday and the beginning of Mardi Gras I thought about all the great foods that go along with it. So I decided at the last minute to make my own unique Jambalaya. Without making a trip to the market I found what I needed in the freezer and in my pantry to make a Jambalaya with a northern farm girl twist. 

1 1/2  quarts water
1 14.5 low sodium chicken broth
1 pound smoked ham (with bone)
   or add pre-cooked smoked ham when adding the other meat
4 -5 cloves garlic (peeled and smashed)
1 teaspoons brown mustard seed
1 teaspoon dried basil
1 Tablespoon dried parsley
1 teaspoon French tarragon
4 chicken thighs
1/2 pound bratwursts links
1 medium onion chopped
1 leek chopped
1 teaspoon cracked black pepper
3 bay leaves
splash of white wine
1 cup wild rice
Hot Sauce or hot pepper flakes

In a large stock pot bring the water and broth to a boil and add the ham bone, cover and cook over medium heat for 45-50 minutes or until the meat pulls from the bone; remove bone and meat and allow to cool.

Add to the broth the garlic, mustard seed, basil, parsley, tarragon and chicken thighs; cover and cook over medium low heat for 45- 50 minutes or until the meat pulls from the bones. Remove from heat and strain; reserving the broth; allow chicken to cool.

Add the onion, leek, pepper, and bay leaves to the broth; reduce heat to simmer, tilt the lid and cook for 20-30 minutes or until the vegetables are tender.

While the broth simmers, pick the meat from the ham bone and pull the chicken from the bones; add to the broth. Cook the bratwurst in a small skillet until just cooked through; 12-15 minutes. Remove and slice into bite size pieces, add to the broth.

Deglaze the pan with a splash of white wine and add to pot. Add the rice and a pinch of pepper flakes; cover and cook for 35-40 minutes.
Note: do not remove the lid during this time; if the rice needs to cook longer cover it again for an additional 5-7 minutes.

Serve with additional hot pepper flakes or hot sauce.

Makes 8-10 servings 
 
  

 Crunchy Rolled Pork with Asparagus, Fresh Basil and Cheese



 Swiss Chard with Ham and Beans

Step one…build a fire.

Buddy helped…

I used a grill rack and two metal fence posts to support  my ham and placed it over indirect heat.

I placed a cook pot over the top of the  ham to capture the smoke and heat.

Buddy and Georgie kept a watchful eye…

Georgie was exceptionally interested… Two hours later…I have a smoked ham! Ham should reach an internal temperature of 160 degrees.

Once the meat cooled, I trimmed the fat and sliced  the outer layers of meat for later use.

Rinsed the peas and removed any foreign pieces…

Returned the bone and the attached meat to a stock pot with 2 quarts of water 3 Bay leaves and 5 cloves of garlic. (Strain the stock before using in soup) I now have more meat to pull off the bones and add to my soup.

Here is my final recipe…

3 – 3 ½ pounds French Cut Pork Chops (left whole)

Spray a roaster with cooking oil and place pork (skin side up) in pan; pour 1 cup apple juice around meat and place in oven for 45-50 minutes till internal temperature reaches 150-155 degrees; remove and let rest for 8-10 minutes before slicing.(Pork will continue to cook with residual heat)

While meat is in the oven; rinse cranberries under cold water; chop apples into bite size pieces (leaving skins on) Melt the butter in a medium size sauté pan over medium heat; add the apples and cranberries. Cook for 6-7 minutes till fruit begins to tender; gradually add the apple juice and sugar and continue to cook till the moisture reduces and begins to thicken 8- 10 minutes; reduce heat to simmer; add the cinnamon and continue to cook for an additional 5-7 minutes to enhance flavor.

 Remove from heat and let sit till pork is ready.

Remove pork from roaster and slice into individual chops; layer on serving platter and pour the cranberry apple sauce over the top; serve immediately.



3- 31/2 pound boneless pork loin

2 stalks celery with leaves cut into pieces

1 small onion cut into pieces

Extra virgin olive oil

Drizzle olive oil into a roasting pan and place meat in pan with fat side up; pour apple juice over the loin and sprinkle with seasoning;  arrange onions, celery, apples and squash around the sides and on top;

 place spring of rosemary on last. 

Cover and roast in oven for 40 minutes, remove cover and roast for an additional 10-12 minutes or until the internal temperature reaches 140 degrees

Remove from oven and cover; let rest for 10-12 minutes before serving





1 t dried mustard

3/4 cup bread crumbs (I use Panko)

1/4 cup chopped onions

1/2 cup chopped celery

pinch of salt and pepper

Mix all together and form into a loaf pan; Bake at 350 for 50-60 minutes

Alterations: add a sprig of fresh Rosemary before baking; add pinapple slices on top along with 2-3 tablespoons of the juice 

Sauteed Tomatoes
The Gourmet Farm Girl

In a large skillet over medium heat add the extra virgin olive oil and heat for a minute; add the grape tomatoes salt and pepper and saute till the tomatoes start to tender 2-3 minutes; do not over cook them they will become soggy. The sweet flavor of the tomatoes really comes out…

Great way to use cherry tomatoes from the garden.

ENJOY!