Pork

Jambalaya

Getting Started

What You’ll Need

  • 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

Method

1

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.

2

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.

3

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.

4

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.

5

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.

6

Serve with additional hot pepper flakes or hot sauce.

 

Jambalaya Read More »

Video – How to Cook Cheesy Meatballs with The Gourmet Farm Girl! 

Getting Started

To Start

  • Preheat oven to 350 degrees
  • Spray a mini muffin tin with cooking spray; set aside

What You’ll Need

  • 1 8 oz. Jar of The Gourmet Farm Girl Hot Dog Sauce
  • (either flavor)
  • 1 pound ground beef
  • 1/2 pound pork sausage
  • 3 green onions chopped
  • 1 small onion chopped
  • 3 tablespoons ketchup
  • 1 egg
  • 1 cup soft bread crumbs
  • 1 cup of milk
  • 1 Tablespoon Worcestershire sauce
  • 1-2 Tablespoons of The Gourmet Farm Girl House Blend Seasoning
  • (or any Italian Blend Seasoning)
  • salt and pepper to taste
  • 1/2 pound fresh mozzarella cheese (cut into small chunks)
  • 1 package large tooth pick or small wooden skewers
  • Small bunch of flat leaf parsley for garnish

Method

1

Heat on low the Hot Dog Sauce; set aside

2

In a large mixing bowl combine all of the above including the breadcrumb and milk mixture

Don’t mix in the cheese to this

3

Using a 1 ½ inch scoop, place meat mixture in palm of hand and place a couple chunks of cheese in the center. Roll into a ball and place into the muffin tin.

4

Bake in the oven for 25-30 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.

5

Remove from the oven and turn each meatball right side up and top with a parsley leaf and place a pick in it. Place on serving plate along with the Hot Dog Sauce for dipping.


Cheesy Meatballs Read More »

Getting Started

To Start

  • Preheat oven to 375 degrees

What You’ll need

  • 2-3 lb. pork tenderloin
  • 1-2 Tablespoons of The Gourmet Farm Girl Pork Seasoning
  • 4 Tablespoons butter (divided)
  • 1 small head of cabbage (chopped to yield 3 cups)
  • 1 cup grated parmesan cheese (divided)
  • 1 sm. bunch of fresh cilantro
  • salt and pepper

Method

1

Cut the pork loin open and make cuts throughout the loin making sure not to cut all the way through. Finish with a meat pounder to flatten and tenderize.

2

Cover with about 1 Tablespoon of pork seasoning and set aside

3

Melt half of the butter in skillet and sauté 2 cups of the cabbage over medium heat with some of the pork seasoning sprinkled over. Remove when cabbage is slightly charred and tender about 10-12 minutes

4

While the cabbage cooks, cover the loin with half of the cheese and  layer with cilantro

5

When the cabbage is done, pour the cabbage over the loin and cover with additional cheese.

6Roll the loin tucking the cabbage mixture in. Place seam side down on a baking sheet Bake for 30-40 minutes till the juices run clear.7

Sauté the reaming cup of cabbage while the loin cooks and pour over the pork when removed from the oven. Rest the pork for 5-7 minutes before slicing.

Stuffed Pork Tenderloin Read More »

Boneless Pork Loin with Spice and Herb Glaze

Getting Started

To Start

  • Preheat oven to 325 degrees

What You’ll Need

  • 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

Method

1

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

2

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

3

Glaze Recipe

4

Mix together the following ingredients and pour over loin

5

1/4 cup light brown sugar (packed)

6

1/8 cup pure honey

7

1/2 lemon squeezed

8

2 tablespoons water

9

1 tablespoon smoked paprika

10

2 tablespoons fresh chives chopped

11

Bake pork loin for an additional 45 minutes or until the internal temperature reaches 160 degrees
Let rest for 10-12

12

Board Dressing

13

While meat rests; whisk together:

14

6 tablespoons extra virgin olive oil
3 tablespoons fresh flat leaf parsley (chopped)

15

1 teaspoons dried thyme
pinch of lemon zest
pinch of salt
pinch of pepper

16

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


Boneless Pork Loin with Spice and Herb Glaze Read More »

Chuck Roast Pizzaiola

Ingredients

Getting Started

  • Pre-heat oven to 325 degrees

What You’ll Need

  • 2-3 tablespoons canola oil
  • 2 1/2 pound chuck roast (bone in)
  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 1 15 oz can beef broth
  • 3 bay leaves
  • 1 quart stewed tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 small chunk Parmesan cheese (shaved)
  • Salt and pepper both sides of the chuck roast

Method

1

In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

2

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

3

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

4

Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8


Chuck Roast Pizzaiola Read More »

Chili Con Carne Lasgna

Ingredients

Getting Started

  • Pre-heat oven to 350 degrees

What You’ll Need

  • 2-3 tablespoons vegetable oil
  • 1/2 pound Chorizo sausage
  • 1 quart chili or chili con carne
  • 3-4 small fresh tomato’s (diced)
  • 9 oven ready lasagna noodles
  • 8 oz.’s Panela cheese (crumbled)
  • (found in the ethnic section)
  • 8 oz.’s sharp cheddar (shredded)
  • 1 ancho pepper sliced thin
  • 1-15 oz. Crema Mexicana
  • (Mexican Table Cream)
  • (found in the ethnic section)
  • Or sour cream

Method

1

In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato’s; heat thoroughly.

2

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

3

Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.

4

Remove from oven and drizzle with the table cream.


Chili Con Carne Lasgna Read More »

Getting started

  • Preheat oven to 350

What You’ll Need

  • 1 pound pork tenderloin
  • Salt and pepper
  • 5 Tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1 Tablespoon dried Fenugreek leaves
  • 1 teaspoon granulated garlic
  • Pinch of salt
  • 1 small red onion sliced thin and saute’
  • 8 oz. feta cheese
  • Fresh Sprouts such as Alfalfa or Broccoli
  • 1 package slider buns

Method

1

Salt and pepper the tenderloin and place on a baking sheet, bake for 25-30 minutes until cooked through (140 degrees)

2

Remove from oven, cover with foil and let rest for 8-10 minutes

3

In a small bowl, whisk together the olive oil, chili powder, fenugreek leaves, garlic, salt and pepper; set aside

4

To make the sliders: slice the meat into thin slices. Top the buns with some sprouts, layer the meat on top, add some of the saute’ red onions and feta cheese.

5

Drizzle with the seasoned olive oil sauce, place the top of bun on and enjoy!


New Year’s Pork Sliders

  • Prep Time12 min
  • Cook Time25 min
  • Total Time37 min

To start

For the burger

Method

1

This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.

New Year’s Pork Sliders Read More »
Meatball’s
By the Gourmet Farm Girl
Pre-heat oven to 350 degrees
Line a large baking sheet with parchment paper
1/4 pound ground veal
1/4 pound ground beef
1/4 pound Italian sausage
1 tablespoon rendered Duck fat (optional)
or a drizzle of extra virgin olive oil
3 slices white bread (crumbled)
1 cup cup milk
1 teaspoon dried mustard
1 teaspoon salt (more for finishing)
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1 egg
juice of 1 small onion (do this by using a citrus juicer or a fine grater right over the bowl of meat)

In a large mixing bowl combine the meats and Duck fat together with your hands; set aside
In a small bowl combine the crumbled bread and milk; set aside

Add the seasonings, cheese, egg and onion juice to the meat mixture and combine together with your hands until just blended (do not over mix) add the bread from the milk bowl along with some of the milk and continue to blend the mixture until it comes together. Add more milk if needed, your mixture should hold together but be wet.

Using an ice cream scoop, scoop out some meatball mix and with wet hands gently roll into balls and place on the baking sheet, sprinkle with just a little more salt.

Bake for 15-17 minutes until just about cooked through. Remove the meatballs and place in your red sauce to finish cooking.

If not using in a sauce, bake for about 20 minutes or until juices run clear.

Yields – 13-14 meatballs

The Best Meatball’s Ever… Read More »

This is pure comfort food…great for St. Patrick’s meal!


 
 
Irish Boiled Bacon with Potatoes and Cabbage
By The Gourmet Farm Girl
 
 
 
 
Preheat oven to 350 degrees
 
3 tablespoons olive oil +1 tablespoons duck fat (optional)
(if you have never used a little duck fat in your cooking, your missing out)
1.5 – 2lb Irish Boiled Bacon (comes from pork shoulder)
2 cups  dry while whine (Sauvignon Blanc, Pinot Grigio or Pinot Gris)
2 cups chicken broth + extra if needed
1 teaspoon dried chervil
2 teaspoons dried fenugreek
2 teaspoons course salt
1 Tablespoon dry yellow mustard seeds
touch of cracked black pepper
10-12 rosemary needles
small bunch fresh parsley (chopped)
1/4 cup chopped green onions
1/2 cup sliced leek
5-6 garlic cloves (halved)
3-4 medium red potatoes (cubed)
1/2 head of cabbage (sliced)
additional salt and pepper to taste
In a 2 quart Dutch oven heat the olive oil and fat over medium high heat; sear the meat on both sides for 2-3 minutes. (or until it come loose without pulling)
 
Remove from heat and pour the wine and broth over the meat. Add the seasonings and herbs. Top with the onions, leeks and garlic cloves. Cover and place in the oven for 1 hour.    
 
Remove from the oven and place the potatoes and cabbage on top of the meat and broth. Add additional broth if needed. (the meat should be slightly covered with liquid)
 
Return to the oven for an additional 30-40 minutes until the meat is fork tender and the vegetables are soft.  Salt and pepper (optional)
 
I served it with additional mashed potatoes and crusty bread for dipping into the broth.
 
 
Yummy!
   

Irish Boiled Bacon… Read More »

I’m a huge fan of adding beans to my chili’s…but after making this Tex Mex style of chili with only braised down meat, peppers and tomato’s, I changed my mind.  It’s like a mother sauce that you can use for other dishes. This is my version of a very old fashioned style of chili.

Enjoy! 
Chili Con Carne
By the Gourmet Farm Girl
 
 
 
 
3 Tablespoons vegetable oil
1 pound beef chuck (cubed)
1/2 pound pork loin (cubed)
3 Tablespoons Chili powder (hot)
1 large onion (chopped)
1 large Ancho chili (chopped)
6 cloves of garlic (minced) 
1 Tablespoon dried Mexican oregano
2 teaspoons ground cumin
1 teaspoon coriander
1 fresh tomato (chopped)
1 quart tomato juice
2 flour tortillas (ground)
this will be used as a thickener)
Dried pepper seeds to taste.
 
 
In a large Dutch oven heat the oil over medium high heat and brown the meat for 5-7 minutes.
Sprinkle the chili powder over the meat and stir. Add the onion, Ancho pepper, garlic, oregano, cumin, coriander and fresh tomato. Stir and cover the post with the lid. Braise for 1- 1 1/2  hours over medium to low heat. Stir occasionally.
 
Tear the tortilla shells into large pieces and grind in a food processor until it resembles a flour texture; set aside.
 
When the meat is tender add the tortilla flour to thicken the chill. Reduce to simmer and cook for an additional 10-15 minutes with the lid tilted. ( it can sit an simmer for as long as you like)
 
Serve with hot chili pepper flakes, or any other garnishment you would like…
 
Yields  6-8 servings
 
 
 
 
   
   

Tex Mex Style Chili Read More »