Perfect Pork Chop Recipe

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1. Ranch Dressing In A Bottle.

2. 3 Cups Fine Dry Italian Bread Crumbs.

3. 1 Small Package Dry Italian Dressing Mix.

4. 2 Tablespoons Fresh Grated Parmesan Cheese.

5. 1 Tablespoon Dry Powdered Garlic.

6. 6 Large Loin Pork Chops.

You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.

Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible.

Delicious Beef Tongue Tacos

Do you know how to cook Beef Tongue? Do you have any recipes? We would love for you to share them.

http://allrecipes.com/Recipe/Delicious-Beef-Tongue-Tacos/Detail.aspx?k=1

Ingredients:
1 beef tongue
1/2 white onion, sliced
5 cloves garlic, crushed
1 bay leaf
salt to taste

3 tablespoons vegetable oil
5 Roma tomatoes
5 serrano peppers
salt to taste
1/2 onion, diced
2 (10 ounce) packages corn tortillas

Directions:
Place the beef tongue in a slow cooker and cover with water. Add the onion slices, garlic, and bay leaf. Season with salt. Cover and cook on Low overnight or 8 hours. Remove the tongue and shred the meat into strands.
Heat the oil in a skillet over medium heat. Cook the tomatoes and peppers in the hot oil until softened on all sides. Remove the tomatoes and peppers in a blender, keeping the oil on the heat; season with salt. Blend briefly until still slightly chunky. Cook the diced onion in the skillet until translucent; stir in the tomato mixture. Cook another 5 to 6 minutes. Build the tacos by placing shredded tongue meat into a tortilla and spooning salsa over the meat.

Sicilian Turkey Burger Recipe - Marcus Samuelsson

http://marcussamuelsson.com/recipes/sicilian-turkey-burger-recipe#utm_source=facebook.com&utm_medium=social-media&utm_campaign=facebook

Sicilian Turkey Burger RecipeAdapted from Epicurious
Serves 4

Ingredients:
1 pound lean ground turkey
3 tablespoons tomato paste
3 tablespoons dried cranberries
2 tablespoons capers
½ teaspoon dried basil
½ teaspoon crushed fennel seeds
½ teaspoon sea salt
Vegetable oil cooking spray
½ cup grated Parmesan
4 Ciabatta rolls, split
4 teaspoons balsamic vinegar

Method:
In a bowl, mix turkey, tomato paste, cranberries, capers, basil, fennel seeds and sea salt.Once ingredients are mixed together, form the mixture into 4 ¾ inch-thick patties.Coat your grill with cooking spray and grill patties over medium to high heat for approximately 7 minutes, until the underside is well browned; then flip patties and cook an additional 5 minutes.Next top each patty with 2 tablespoons of Parmesan, and cover grill.Cook patties for about 2 minutes, until the internal temperature of each patty is 165°F.As the turkey burgers are cooking, brush the bottom of each Ciabatta roll with a teaspoon of Balsamic vinegar and add the burger.Top the burger with your favorite condiments and serve.

March 2012 specials

Small Family Value Box -$67.99
1 package of Skinless Boneless Chicken Breast
1 package of 2-piece Chicken Wings
1 package of Sundried Tomato Pesto Chicken Sausage
1 package of South African style Boerwurst sausage
1 package of Pork Chops (2 per pack)
1 package of Bacon
1 package of Turkey Sage Breakfast Sausage w/Cranberries
1 package of Ground Beef
***Get a free package of Beef Liver with this box***

Large Family Value Box - $78.99
1 Whole Chicken
2 packages of Skinless Boneless Chicken Breast
1 package of Boneless Chicken Thighs
2 packages of Pork Chops
1 package of Andouille (make some Gumbo)
1 package of Ground Turkey
1 package of Hot Rope Pork Sausage (not too hot)
1 package of Ground Beef
***Get a free package of Beef Liver with this box***

Grilling Box - $65.99 (pre–order available starting March 9th)
1 package of Boneless Ribeye – 2 per pack (100% Grass Fed)
1 package of Filet Mignon – 2 per pack (100% Grass Fed)
1 Longaniza (Hot Dogs)
1 package of Boerwurst Sausage (Beef/Pork)

Chicken Broth Box: - $9.99
2 packs Chicken Backs
1 pack Chicken Necks

Beef Tongue – $8.00/lb (2.5-3 lbs)

January Specials

Here are the January box specials. We are running a little low on chicken sausages. If we run out, we may have to substitute for another sausage. We will try our best to fill your orders. Thanks so much for your business and we look forward to serving you in 2012.

Small Family Value Box - $64.99
1 package of Skinless Boneless Chicken Breast
1 package of Skinless Boneless Thighs
1 package of Sweet Italian Chicken Sausage
1 package of Boneless Beef Stew
1 package of Longaniza (Hot Dogs)
1 package of Bacon
1 package of Ground Pork
1 package of Ground Beef

Large Family Value Box - $94.99
1 Whole Chicken
2 packages of Skinless Boneless Chicken Breast
1 package of Spinach Garlic Chicken Sausage
2 packages of Pork Chops
1 package of Osso Bucco
1 package of Hunter's Sausage (Beef/Pork)
1 package of Beef Kabob
1 package of Mild Rope or Mild Bulk Pork Sausage

Variety Beef Box - $68.99
1 package of Boneless Beef Stew
1 package of Ground Beef
1 package of Hunter's Sausage (Beef/Pork)
1 package of Boerwurst Sausage (Beef/Pork)
1 Beef Roast (either Sirloin Tip or Chuck Roast - whatever is in supply)

5 lbs of Skinless Boneless Chicken Breast - $8.99/lb

White Bean Pistou topped w/ Applewood Bacon Pieces

3/4 cup EVOO, divided
2 cups chopped onion
2 cups chopped leek
1 cup chopped celery
2 TBSP chopped garlic
12 cups homemade chicken broth
2 - 15 oz can fire-roasted tomatoes
1 lb dried cannellini beans, soaked overnight
3/4 cup grated Parmesan
1/2 cup fresh chopped parsley, divided
8 medium cloves garlic
1 small Roma tomato, chopped
1 tsp coarse salt
1/2 tsp ground black pepper
1 1/2 lbs Swiss Chard, chopped
1 lb Applewood Bacon pieces, crispy

In a large stockpot over medium-high heat, heat 1/4 cup olive oil until hot. Add onion, leek, celery and chopped garlic. Cook for 6 to 8 minutes, or until vegetables are soft. Add chicken broth, fire roasted tomatoes, and beans. Cover, and cook for 1 1/2 hrs, or until beans are tender.

Meanwhile, in the work bowl of the food processor, combine Basil, Parmesan, 1/4 cup parsley, garlic cloves, Roma Tomato, salt and pepper. Pulse until mixture is well combined, approximately 1 minute. With motor running, slowly add remaining 1/2 cup olive oil, processing until well blended; set aside. Add Swiss chard and remaining 1/4 cup parsely to bean mixture, stirring to comine. cook until greens are tender, about 16 minutes. Ladle hot soup into serving dishes. Garnish with Applewood Bacon pieces and drizzle with pistou. Serve immediately.

Guinness Lamb Ribs and Barley Stew

So, we are finally getting some winter-type weather, cold and rainy. Nothing says cooking in season in cold regions like slow cooking something in the oven. The other bonus is that a slow cooking method can make super stars out of lesser (translation: cheap) cuts of meat like lamb ribs.

2 slabs Denver Lamb Ribs

1/2 cup flour

3 large Russet potatoes, peeled and cubed

3 large carrots, peeled and sliced

6 stalks celery, cut into 1/2" slices

2 large yellow onions, cut into large dice

3 - 4 cloves garlic, minced

1 bunch fresh rosemary

1 bunch fresh thyme

1 bunch fresh parsley

2 quarts lamb or beef stock, or as needed

12 ounces Guinness stout

1 cup pearl barley

2 teaspoons corn starch

Kosher Salt and freshly ground black pepper, to taste

For a real Irish country touch, include the barley -- cook it for 20 minutes in 3 cups of lamb or beef stock, then add when you return the meat to pot with the vegetables.

Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.

Boil the Denver Lamb Ribs for 30 minutes. Then season the meat with salt and brown the meat in a little Canola Oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and saute, tossing to coat with the fat. Add the Guinness and de-glaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the Dutch oven and the barley. Add enough stock to barely cover, cook over medium heat until just boiling, then place in 275 degree oven for 4 hours , until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, stir in parsley and the cornstarch (mixed into 4 teaspoons of water) and stir. Continue to cook in the oven for a few more minutes to thicken.

Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

YIELD: 6 generous servings

Be careful. When braising with Guinness or any other dark beer, one has to be mindful not to reduce it very much. Else, the resulting liquid will be very bitter.

Also, I personally prefer to cook this stew the day before, allow to cool (refrigerate), then remove the fat from the top of the stew and reheat. This gives the flavors time to meld and makes for a much better stew.