These pork and beans were prepared by our customer, Brett McClavy. He says he made these “beans cooked with pork stock and ham hocks, I also but some home cured bacon in there.” Looks wonderful!
This recipe and photo for our Crooked Gap Farm Iowa Chops was submitted by Jen Anhalt. Here’s what she had to say:
This is the recipe I used. My slight modifications were that I used a white onion instead of a red one, and I used a generous dash of dried thyme (instead of fresh) and then two sprigs of fresh rosemary (that was a delicious addition!)
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 thick-cut (about an inch), bone-in, pork chops
- Salt and pepper
- 4 medium Yukon Gold potatoes, each cut into 6 wedges
- 1 large red onion, peeled, root end trimmed but left intact, halved through the root, then each half cut into 6 wedges through the root (to help hold them together)
- 2 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 8 wedges
- 5 sprigs fresh thyme
- 1 cup cloudy apple cider (eyeball it)
- 2 cups chicken stock (eyeball it)
- 3 tablespoons real maple syrup or brown sugar
- Juice of 1/2 lemon
- Crusty bread, to serve alongside for mopping up sauce
Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. While the oil is heating up, season both sides of the pork chops with salt and pepper. Add the chops to the pot and brown on all sides. Remove the chops and reserve, loosely covered with foil.
Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.
Add the apples, thyme sprigs, apple cider, chicken stock and maple syrup to the pot, and bring up to a bubble.
Nestle the browned pork chops back into the pot, tucking them in amongst the onions and potatoes. Cover with a tight-fitting lid and let simmer until the chops are cooked through and potatoes are tender, 10-15 minutes.
Fish out the thyme stems and discard. Squeeze the juice of the lemon over the pot and give everything a quick stir.
Serve the pork chops topped with the veggies and pan sauce, with plenty of crusty bread and a salad alongside.
BBQ RIB RUB RECIPE
•1/2 cup brown sugar
•1/4 cup paprika
•1 tablespoon black pepper
•1 tablespoon salt
•1 tablespoon chili powder
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 teaspoon cayenne
Combine all ingredients together and and transfer to an air tight container.
1.Generously sprinkle rub on ribs and massage into the meat.
2. Preheat smoker or grill to around 165-185. Put the ribs bone down on the grill and smoke for 3 hours. Every hour spritz some apple juice on the ribs (helps keep them moist).
4. After smoking for 3 hours, wrap the ribs in heavy duty foil and put back on the grill. Raise the temperature to 225 and cook for 2 hours.
5. After the 2 hours are done pull the ribs out of the foil and place directly on grill and the 225 degrees. Using your favorite BBQ sauce spread onto the ribs and continue cooking for 1 hour. The BBQ sauce will make a nice sticky glaze. Let rest for about 10-15 minutes and serve with your favorite BBQ sides.
Your new favorite BBQ sauce:
Blueberry Barbeque Sauce:
1 cup blueberries
⅓ cup red wine vinegar
½ cup beer (a full-flavored, bitter ale works well, like an IPA)
1 tablespoon molasses
1 teaspoon sugar or honey
4 cloves of garlic
1 teaspoon chipotle powder
1 teaspoon cumin
1 teaspoon Mexican oregano
1 tablespoon chili powder
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1. Combine all in a sauce pan. Bring to a boil and then turn heat to medium low. Simmer for 20 minutes.
2. Let cool for 5 minutes and then puree with a blender or food processor.
3. Return pureed sauce to pan and bring to a simmer. It is now ready to be painted onto ribs.
Christine says, “I must say, it was the PERFECT fall dish. Here’s the recipe I sort of followed in case you want to give it a go. It’s AWESOME!”
This recipe, by Jonathan M. Forester, along with additional photos, can be found at Slash Food: http://www.slashfood.com/2007/08/13/spicy-braised-pork-shank/
Forester’s Spicy Braised Pork Shank
1 pork shank
1 Vidalia Onion- rough shopped
1 gala apple- rough shopped
8 cloves of garlic- finely chopped
2 large shallots- finely chopped
1 cup rough chopped celery
eight small red potatoes, quartered.
1 large tomato or 2 small ones- rough chopped
1-2 jalapeno- seeds and veins discarded and finely chopped (use one if you only like a little bit of spice or two if you want a bit more. This isn’t a very spicy dish and just has a hint of heat to boost the other flavors.)
4 oz. red wine
6 oz. white wine (Dry, sweet, it doesn’t matter. I used a few ounces of a dry Chardonnay and a few of a sweet Late Harvest Riesling.)
2 tablespoons butter
2 tablespoons of soy sauce
1 tablespoon of Worcestershire sauce
Pre-heat your oven to 300 degrees. Cross hatch the skin on the shank, cutting all the way through the skin and fat, but not into the meat. Melt the butter in your dutch oven and saute the shank at medium-high heat until the skin is crispy and puffed up and a deep golden brown. This caramelizing of the meat, skin, and fat, what is called the Maillard Reaction, will produce a deep and meaty flavor that really makes the dish.
Pour off all the accumulated fat and butter and then lower the heat to medium-low and add the garlic and shallots and saute for a minute or so.
Then add the celery.
The onions and apple.
The tomatoes and all the rest of the ingredients. Turn up the heat to high and bring to a boil. Turn off the heat, cover it, and put it in the 300 degree oven for two hours. Gently stir the ingredients and turn over the pork shank once every thirty minutes, but otherwise leave it alone. After two hours add the potatoes, submerging them in the sauce/cooked vegetables and cook for an additional thirty minutes without touching it.
Plate it on a big serving platter and then pull the meat from the bones and serve. Mmmmm… that looks great.
And tastes even better. This is a very rich dish and it actually made enough for three meals which I had over several days. The flavor developed even more after sitting in the fridge and on the third day I was moaning with pleasure as I finished it off. It was so good that I made it again, this time with smoked pork shanks which gave it almost a completely different flavor. Either way it’s a great dish.
Based on how much water you have, use this ratio of salts and sugars to water. I had a 9 lb ham and had to double the recipe in order to cover the ham properly.