Alarita Citrus Pork Roast

Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it.  Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with.  Luckily I have a husband  & daughter who are adventurous eaters for the most part.

Today I’m aiming  for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.

With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.

The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.

Beef & Broccoli

Beef & Broccoli a Chinese restaurant favorite  for take out. Now it is time for you to have this wonderful meal at home.

A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point.  There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes.  For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.

 

 

Parmesan Pork Chops

You’re probably going “Lucy knows it’s chicken parmesan, right?”. Yes I do know, when a craving hits & there is a chicken breast shortage hits (now remedied), you substitute. In this case I used Pork Chops from the NCF farm store coming in at $9.50 lb. It makes for a good fall meal on these still cooling off nights.

In my pictures you will notice the bone & extra fat. Don’t do what I did and leave those on. My crew was startled to find they couldn’t cut their meat under layers of sauce and cheese, from now on I will use my noodle a bit better and remove the extra fat as well as the bone.

There is no Parmesan cheese in Parmesan dishes. Why?? The dish is named for the area it is from in France.  Also I do not add my seasoning to the breading. I season the meat after egging. I’ve found that this adds a bit more flavor to my fried dishes. And please make sure to let the meat come to room temperature before frying. Cold meat in a fryer = burnt breading

Pork Osso Bucco Ragout

Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again.  Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.

NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store.  The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat.  I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.

 

 

At Last Oven Pastrami

The Big Finally is here lets make some Pastrami!

Last week I brined my brisket, Sunday night I slice it & made corned beef. Today were are going to use the power of smoked paprika to make this brisket into something magical.  This whole week I have struggled back in forth. Do I cold smoke to I hot smoke, then it came to me. Most people do not have access to a smoker hot or cold, they do however have access to the grocery store & an oven. The whole premise of how I cook is to make it easy for those at home to follow and do the same. Let’s go!

As you can see the left over portion of my brisket is small, There will only be a few servings. Next time I make this I will order one of the giant 12 pounders and make enough for left overs.

 

Corned Beef & Cabbage

St Patrick’s day is getting closer do you have your Brisket yet. The good new is that you still have time. The recipe I posted last week only takes 3-5 days. For you last minute folks out there (like me) this one is for you.

The dark color is due to not using nitrates in the brining process. I used beet juice unfortunately it was not dark enough to preserve the color

 

This past weekend my family hosted a farm game night for all of us that live here at NCF. We served the Corned Beef with Cabbage, it was a big hit.  It scored a solid 8 out of 10, every last morsel of the beef was consumed.

Mark & Dustin grabbing their dinners.
SWMBO didn’t even get a bite.

The only issue we had was coloring and it may have been due to my beet juice not having enough of the coloring in it. My beet juice was not nearly as colorful as other brands I’ve seen out there. In fact it was downright pale.

 

 

Brisket to Corned Beef to Pastrami

This is a several part series stay tuned…

Brisket, that mighty versatile cut of beef.  While I was mostly raised in Nashville, TN I was born in Missouri meaning smoked K. C. brisket is my favorite. We can make it sweet, savory, BBQ,  & corned. Dan claims Ribeye is king, nope Brisket is king for this girl.  

Corned Beef is an American Classic for St. Patty’s Day sorry folks it’s not Irish. The reason being most Irish at the time this recipe came together could not afford the cut of meat. The good news is today you can afford it and it is readily accessible in our store at NCF.

The NCF Brisket sells for $12.99 lb. Last summer we decided that our clients preferred a smaller family sized cut ranging from 3 lbs to 5 lbs instead of the giant 12 pounder our processor was sending. Even a small 3 lb roast will feed a large party of people. I’m using this one brisket to make 2 things. Add in a hash and that is 3 meals.

The recipe I’m using today is not my own. I’m using a recipe from  Katie at the Wellness Mama website . This is a new recipe for me, it has good reviews. The reason why I am going with a new recipe is to use a recipe that is nitrate free.  I hope we all enjoy it. The good news is my family gets to go first.

After we have corned the beef we will the make 2 separate dinners corned beef & cabbage & pastrami.  Where many recipes will call for you to remove the excess fat here we need to keep it  for the pastrami.

The beautiful fat cap there to the left. LEAVE IT!