Tag Archives: Pastured Pork

Bacon Wrapped Jalapenos Paleo/ Keto Friendly

Fall recipes are looming in my brain. I see blankets of leaves with my family bouncing through them as they come in to have a mug of warm butternut squash bisque.  Then I open my eyes and realize that is not my family just the one that resides in my head.  Dinner party season is just about to start up though. Short easy recipes to take an appetizers are a must.  Bacon Wrapped Jalapenos are a delicious apps to make ahead of time, throw in the oven as you’re getting dressed then retain enough heat to stay warm on the car ride to a friends house.  This recipe is in honor of Mark & Jeanette who have used about 90% of the Jalapenos I have grown this year.

Earlier this spring Jen from Chickadee Farm began visiting the Ninja Cow Farm Store. One day she showed up with pepper plants for me explaining she had more than she could plant. She asked if I would want them. “Sure” I said knowing full well my family does not eat spicy food. We are a thorough blend of Scotch, Irish & Norwegian, are any of those cultures known for their spicy foods? Nope.  I planted the peppers and poof they have produced like no plant ever before.

This spring  we also began having Weeping Radish Butchery pick up our pork and beef to make Niche Market meats with. Their sugar free bacon recipe mixed with our pork is AH-Mazing!  In the store it sells for $12.50lb. W won’t be using too much int he recipe today. There will be plenty left over for a BLT for a midnight snack.  Sugar Free Bacon Wrapped around a Jalapeno filled with cream cheese and a dash of Smoked Paprika creates a fabulous appetizer.

Always ask what is growing in the garden. I’m always glad to share the bounty.

 

Hickory Mustard Glazed Pork Tenderloin

Versatile glazes make my life turn round. While some prefer their meat & fish plain, including me at times, I love a glaze. During all of our food tastings this spring Dan & SWMBO came across Falling Bark Farm Hickory Syrup. I for one am thrilled they did, it goes great on Corn Bread, Salmon, & makes a great Old Fashioned. Now it is time to try it on meat, specifically pork.

At the same tasting SWMBO fell in love with Lusty Monk Mustard.  Lusty Monk has a spicy bite to it. It is great on Sandwiches.  Everyone here on the farm especially SWMBO recommend using it on our Bratwurst with Two Chicks Farm Sauerkraut.

This week marks my husband and I’s 20th Wedding Anniversary. Rutabaga was invited to unexpectedly to a friends house for an tweenage girl sleepover. That means Mom & Dad can eat like adults and Momma can play around with new ideas.

Pork Tenderloin sells for $13 lb. It is truly worth it for a special occasion.  The Falling Bark Hickory Syrup is $17 a bottle.  Lusty Monk Mustard sells for $6.95 a jar.  This is a special meal, and I know investing in these two ingredients will pay off for meals to come.

 

 

Spiced Peach Glazed Ham Steaks

Processor pick up day is akin to Christmas morning for 5 yr olds here in the NCF store. The difference is we’re all closer to 40 than 5 and we’re getting giddy over new cuts of meat.  This week we received our first Uncured Ham Slice Steak. Hello new porky goodness to experiment with.

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The fat on these beautiful steaks is going to lead to a lovely crispy finish.

Today I’m going to serve up a Peach Jam Glazed Ham Slice. You’ll find much of my cooking has alcohol in it. As a Nashville girl Jack Daniel’s is a go to flavoring for me. Apple Cider Vinegar is Pork’s best friend. It enhances the flavor without adding a ton of unnecessary sodium.

First things first, just like Beef you want to bring your Pork Steak up to room temperature. An hour before you cook set it out.

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Trim the excess fat from steaks, I freeze my leftover fat to use in dishes later like collards, or to render into lard for cooking. Side note if I’m going to use the fat for collard or beans later it will get smoked first.

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Sauce

  • ½ cup Buck Naked Farm’s Peach Jam
  • 2 TBSP Jack Daniel’s
  • 1 tsp Apple Cider Vinegar

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Place ingredients in a small saucepan cook over a medium low heat till reduced.

Pork

*Pre-Heat broiler to 500 degrees F

*Use a heavy bottom skillet that is broiler safe

*Salt & pepper steaks to your taste

Pre Heat 2 tsp of EVOO (Extra Virgin Olive oil) over med-hi heat  place steaks into your skillet

Cook for 4-5 minutes until the steaks release from the pan without tearing. If you feel them stuck to the pan let go and wait.

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While waiting spoon ½ of your sauce over your steaks.  Once the meat releases from the pan flip them. Spoon your Sauce over the 2nd half of the steak. Place in the oven for 7 minutes.  When done place steaks on your serving platter and cover with foil for 5 minutes.

While these cool place your skillet back on the stove on medium heat. Use 1 cup of Pinot Grigio or your favorite light non-oaked white wine to deglaze your pan. Simmer down the sauce till thickened and pour over the steaks.

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