Welcome to Chestnut Farms

Welcome to Chestnut Farms

Welcome to Chestnut Farms

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Welcome to Chestnut Farms

Welcome to Chestnut Farms

Pork Recipes

Tuscon Pork Kebobs
Ingredients
• 4 teaspoons olive oil
• 1 tablespoon grated lemon rind
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
• 16 (1-inch) pieces red bell pepper
• 16 (1-inch) pieces yellow bell pepper
• 16 chunks fresh pineapple
• Cooking spray
Preparation.
1.Combine olive oil, grated lemon rind, salt, pepper, and crushed garlic in a large bowl, stirring well. Add pork; marinate at room temperature for at least an hour or overnight up to two days; tossing occasionally.
2. Prepare the grill to medium high heat.
3. Thread pork and bell peppers alternately onto each of 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 8 -10 minutes or until pork is done, turning occasionally. PLEASE REMEMBER: Done Pork can be PINK on the inside!!
Serve with parmesian risotto or orzo and sautéed Swiss Chard, kale or spinach – the melody of flavors is fantastic!!
Sautéed chard: Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add 8 cups chopped stemmed Swiss chard, 1 tablespoon minced garlic, and 1/8 teaspoon salt; sauté for 5 minutes or until chard wilts.

Grilled Pork Kebobs:
Pork Kebobs (Or Chicken chunks) are marinated in yogurt, lemon juice, and several spices before being skewered with onions and bell peppers. The result is a terrific easy dinner for the grilling season that tastes great and is fun to eat. – I add basmati rice and some sliced cucumbers. This really is a 10 minute supper that seems like it takes all day. Prepare the marinade the day before and leave the kebobs overnight.
INGREDIENTS:
• 1/4 cup lemon juice
• 1/4 cup vegetable oil
• 3/4 cup plain yogurt
• 4 cloves garlic, minced
• 2 teaspoons tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 2 pounds pork kebobs cut into 2 inch pieces
• 2 onions, cut into large chunks
• 1 large green bell pepper, cut into large chunks
• 1 large red bell pepper also cut into chunks
• 1 cup chopped fresh flat-leaf parsley
DIRECTIONS:
1. Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the pork and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours or overnight – DO NOT SUBSTITUTE Sour cream as the yogurt will tenderize the meat more effectively
2. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the pork, onions, and pepper onto metal skewers. Cook on preheated grill until the pork is golden and very light pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.

SPRING SALAD: Of course the pound of bacon is the key – Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad. I add sliced cold meat and cheese on a serving platter, some crusty bread and dinner is served!! Broccoli florets, crumbled bacon, red and green grapes, raisins, and slivered almonds are all tossed in a creamy dressing for a delicious broccoli salad. This is a SUPER EASY make ahead and also makes great leftovers for lunch the next day.
INGREDIENTS:
• 1 lb Chestnut Farms Bacon
• 2 heads fresh broccoli, florets only (Save stems and stalks for broccoli cheese soup)
• 1 cup chopped celery
• 1/2 cup chopped green onions
• 1 cup seedless green grapes
• 1 cup seedless red grapes
• 1/2 cup raisins
• 1/2 cup blanched slivered almonds
• 1 cup mayonnaise (You can use ½ light sour cream and ½ light mayo)
• 1 tablespoon white wine vinegar – I use a bit more
• 1/4 cup sugar – I sometimes use very little and substitute some orange juice
DIRECTIONS:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. You can now refrigerate until you are ready to serve.
3. Just before serving; Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat

Chorizo Bowls:
Chorizo bowls are one of Sam’s favorite meals.
• One package of Chestnut Farms Chorizo
• Two cups cooked rice
• Accompaniments; Salsa, shredded cheese, sour cream, hot sauce, guacamole, sliced olives, etc..
Cook one cup of rice (brown, basmati or white – but not instant) with two cups of water.
While the rice is boiling I fry a package of chorizio.
Place scoop of rice on plate or bowl and top with chorizo.
Everyone adds their own toppings. I usually offer hot sauce, salsa (Green Mountain Med is our favorite); cheese and sour cream on the side. Sometimes I have guacamole or sliced avacados or sliced olives.
This is accompanied by sliced carrots, cukes and peppers. EASY and fast. Total Time including table setting and carrot slicing is about 15 mins.

Pork Chops and Carmelized Onions
This is another easy and family favorite dinner. In the fall I will substitute apples for the onions and add a bit of cider. The dredging and browning of the pork chops makes them especially delicious as it keeps them juicy. Remember do NOT overcook the pork chops!!
• 4 pork chops
• Seasoned flour ( I add salt, pepper, paprika, garlic powder, onion powder)
• 2 to 3 large onions
• 1 TB butter (or more to taste)
Melt butter in cast iron skillet. Dredge pork chops in seasoned flour. Fry to brown on each side. Remove from the pan. Add onions and a bit more butter if needed. Saute onions until soft. Add pork chops back in. Cook 6 minutes per side while onions caramelizes. Serve pork chops topped with caramelized onions.
I serve with baked potatoes, and a green salad on the side, and I have been known to “bake” the potato in a microwave. Total time for this dinner is under 20 minutes

Ribs and Rice:
Another of Sam’s favorite dinners is ribs. While I need to think about it in the morning – it is a super easy and wonderful dinner:
• 1-4 packages of pork ribs – either country style or baby back – sometimes I mix them
• Barbecue sauce of your choice – Stubbs is a current favorite but we have used all sorts over the years
• 1 cup rice; 2 cups water
Place ribs in crockpot. Top with barbecue sauce of your choice –about 1 cup. Cook on low for 8 hours.
Place one cup rice and two cups water in pan, cook rice while you set the table.
Serve ribs over rice and add Asian coleslaw. I use regular cabbage, carrots and a bit of onion and top with a sesame ginger salad dressing – I often add some rice vinegar to the dressing to make a light and flavorful coleslaw.

Souvlaki Hirino (Pork Kebabs)
INGREDIENTS
• ¼ cup extra-virgin olive oil
• ¼ cup red wine
• 2 tbsp. fresh lemon juice
• 1 tbsp. dried mint
• 1 tbsp. dried oregano
• 8 cloves garlic, smashed and minced into a paste
• 1 bay leaf, finely crumbled
• 1 lb. trimmed pork shoulder, cut into 1¼” cubes (i.e. Pork Kebobs!!)
• 4 -9″ wooden skewers
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for serving
INSTRUCTIONS
1. In a medium bowl, whisk together oil, wine, lemon juice, mint, oregano, garlic, and bay leaf; add pork and toss to coat. Cover and refrigerate for 1 hour or overnight. Meanwhile, soak skewers in water.
2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread about 4 pieces of pork onto each skewer so that pork pieces just touch each other. Season with salt and pepper and transfer to the grill (or, covering exposed ends of skewers with foil, put skewers on a rack set over a foil-lined baking sheet). Cook, turning often, until cooked through and slightly charred, about 10 minutes. Serve with lemon wedges.
I serve over a lemon cous cous or with rice pilaf and green veggies

EKielbasa Soup – Serves 4 as a main course
Thanks to Heather for this wonderful Kielbasa soup recipe. Heather and her husband own Banner Beer Company – a good compliment to any of our sausages!! Check them out athttp://www.bannerbeercompany.com/
INGREDIENTS:
• 3 leeks, white and light green parts sliced into ½ inch and rinsed very well
• 3 T olive oil
• 1 head of cauliflower
• 1 32 oz. box low-sodium chicken broth
• 1 kielbasa – NOTE Both smoked and fresh will work well with this recipe
• 3 potatoes
• 2 T olive oil
• 1 C grated cheddar cheese
• Salt and Pepper to taste

Method:
Preheat oven to 400 degrees.
In a large Dutch oven or stock pot, sauté the sliced leeks in olive oil over medium heat until they begin to lightly brown and caramelize, about 5 minutes. In the meantime, roughly chop the head of cauliflower. When the leeks are ready, add the cauliflower to the pot. Pour in the chicken broth and raise the heat to reach a hearty simmer. The liquid should cover the cauliflower completely; if you are a little short, add some water to cover.

While the cauliflower leek mixture is cooking, peel the potatoes and dice into 1-inch pieces. Put the diced potatoes on a roasting pan or baking sheet and toss in a little olive oil. Sprinkle with salt and pepper. Roast for 20 minutes until browned and tender.

In a fry pan, cook the kielbasa evenly over medium heat. Continually add a couple of tablespoons of water as you are cooking; this prevents the outside from burning while allowing the inside to heat through. Carefully slice the cooked kielbasa into half-inch coins. (Note: our farm kielbasa needed to be cooked through using this method. Many kielbasa and smoked sausage are already cooked through, in which case you are simply browning it.)

Once the cauliflower is tender enough to pierce easily with a fork, remove the pot from heat. Use an immersion blender to make a smooth puree. Stir in the cheddar cheese and check for seasoning; add salt and pepper to taste.

Stir in the kielbasa and roasted potatoes. Serve piping hot with a nice ciabatta, a chopped salad, and a cold glass of Banner All Knighted Ale

PORK RUB:
This is great on a pork butt roast, pork shoulder roast or pork kebobs. The recipe makes a lot of rub (over 2 cups) so you can use what you need and save the rest in a mason jar for other meat. Although it seems like a lot of sugar; the sugar gives a nice crust. The key is in low, slow cooking. I like to rub a bit of olive oil on the outside of the meat before putting the rub on – for kebobs , I spray olive oil Pam on the meat. You can rub the meat and then refrigerate overnight. I also use a dutch oven to cook the meat in in the regular oven at about 275 to 300 for two to three hours or so. The lower the temperature the longer the cooking time; but the lower, slower cooking yields wonderful tender meat.
INGREDIENTS:
• 2 1/2 pounds boneless pork loin roast/pork shoulder/pork kebob
• 1 1/4 cups brown sugar
• 2/3 cup sugar
• 3 TB coarsely ground black
• pepper
• 2 TB kosher salt
• 2 tsps ground ginger
• 4 1/2 tsp garlic powder
• 4 1/2 tsp onion salt
• 1 TB dry mustard
• 1 1/2 tsp crushed red pepper
• (cayenne)
• 1 1/2 tsp ground red pepper
• (cayenne)
• 1 1/2 tsp ground cumin
• 1 1/2 tsp paprika
• 3/4 tsp dried thyme, crushed
DIRECTIONS:
1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork.
Place roast on rack in shallow roasting pan or in a dutch oven. Roast, uncovered, until the internal temperature is 140 degrees F (61 degrees C), about an 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing

Oven Fried Pork Chops:
This is another example of a super easy supper – it takes less than 10 minutes to put together; peel and mash some potatoes or boil and mash some cauliflower (great mashed potato substitute ) add a salad or stir fry some kale in garlic and olive oil – add a few chopped red peppers for color and pine nuts for flavor –top with parm. Cheese – Easy dinner; on the table in under ½ hour with time to spare!!
INGREDIENTS:
• 4 pork chops, trimmed
• 2 tablespoons butter, melted
• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon black pepper
• 1 cup herb-seasoned dry bread stuffing mix OR Italian style bread crumbs
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with Italian Bread crumbs or stuffing mix and place in pan.
3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.

Sausage and Kale over Pasta:
This is easy, easy to do – a 10 to 15 minute fall dinner that works well with a side salad and baked apples for desert. This works with whatever is in your cupboard and one pan for pasta, a second for the “sauce” and you are done!

INGREDIENTS
1 lb. shell or ear-shaped “Conchiglie” pasta (or whatever is in your cupboard)
1 lb. Italian sausage – half hot, half sweet or whatever is in your freezer
1lb or bunch of kale, broccoli rabe, or other green, chopped (whatever is in your CSA Share!)
2 green onions, chopped
6 garlic cloves, diced
1/4-1/2 teaspoon hot red pepper flakes
1/2 cup chicken stock
1/4 cup grated fresh Parmesan cheese ( I double this)

METHOD
1 Bring 3 quarts of water to a boil, add a 1/2 teaspoon of salt and a Tbsp of olive oil. Add the pasta and cook as directed on the package, until al dente.

2 While pasta is being prepared, remove sausage from casing and sauté until it just starts to brown – about 5 minutes.. Add green onions to pan, sauté until soft. Add garlic and cook for a minute more. Add kale or rabe in chicken stock for about 8 minutes.

3 While greens are cooking, sauté Italian sausage until brown – about 8 minutes. Use a slotted spoon to remove sausage from pan. Add green onions to pan, sauté until soft. Add garlic and cook for a minute more.

4 When pasta is done, drain and return to pan. Toss together with the greens, sausage, garlic, and Parmesan cheese. Add chile pepper flakes to taste.

Pork Chops with Ginger Pear Sauce:
This is another easy to prepare, yet fancy enough for a company supper. Basically you pan fry the chops and add a delicious sauce on the side. You can use bacon fat instead of olive oil to pan fry (my choice) and remember – we pan fry or grill ALL of our high end cuts. The pan allows us to add fat and control cooking time and temperature.

INGREDIENTS
• 4 pork chops
• Salt
• 2 Tbsp canola or other vegetable oil
• 2 Tbsp unsalted butter
• 1/3 cup minced shallots
• 2 Tbsp minced ginger
• 1 large pear (anjou, bartlett, or bosc), peeled and diced
• 1 1/2 cups chicken stock
• 3 Tbsp cider vinegar
• 2 Tbsp honey
• 1/4 to 1/2 teaspoon minced fresh rosemary
• Freshly ground black pepper

METHOD
1 Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear. Make a few cuts in the outer layer of the pork chops, to prevent them from curling up when you cook them. Heat the oil in a large frying pan over medium-high heat until shimmering.

2 Working in batches as to not crowd the pan, when the oil is hot, pat the pork chops dry with paper towels and lay them in the pan. Sear the chops until nicely browned, about 3-5 minutes depending on how hot your burner is. Turn the pork chops over and sear on the other side for a minute or two. Then lower the heat and cook until done, 5 to 15 minutes, depending on the thickness of the chops.

Remember you no longer need to cook pork well done. The recommended minimum temperature for cooked pork is now 145°F in the U.S. When done, remove the pork chops from the pan to a plate to rest.

3 When the pork is done, remove all but 1 tablespoon of the oil from the pan. Add the butter, shallots and ginger and toss to combine. Cook this for 1 minute, then add the chopped pear and toss to combine. Cook another minute. Add the chicken stock, vinegar and honey and bring to a rolling boil. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes. Turn off the heat and add the rosemary and some black pepper. Add salt to taste.

Serve the pork chops with the sauce on the side. I LOVE mashed potatoes and garlic infused kale or spinach with this dinner.

Slow Cooker Salsa Verde Pork:
Super Easy and great at the end of the day – We serve this on tortillas with cheese, guacamole, sour cream and salsa on the side.

Ingredients:
• 2 lbs. pork sirloin or loin roast
• kosher salt
• 1 (16 oz) jar Salsa Verde
• 1 (4 oz.) can diced green chilies
• 1 tsp. ground cumin

INSTRUCTIONS
• Spray slow cooker with non-stick cooking spray.
• Gernerously sprinkle kosher salt all over pork roast. Place in slow cooker.
• Pour jar of Salsa Verde over pork roast. Next add the diced green chilies and sprinkle the cumin over top.
• Cover and cook on LOW for 8 hours.
• Shred pork and stir back into the sauce. Serve with whatever toppings you desire; cheese, sour cream, cilantro, tomato, etc.
Pork Carnitas:
These are easy – to prepare and WONDERFUL to eat – the best part is they are great fall supper as you can make and serve as needed
INGREDIENTS
4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible) or pork butt OR pork kebab meat (Kim Note: You can also use a beef Brisket))
1 quart beef broth*
2 cups chunky tomato salsa either prepared or homemade
Water
Salt
2 cups fresh tomato salsa (pico de gallo)
16-24 corn tortillas
Shredded lettuce
Shredded Montery Jack cheese
Beans, sliced avacado’s
METHOD
1 In a large, cast iron skillet, combine pork, broth, and salsa. Add enough water to completely cover the meat. Heat on medium high until you bring to a boil. Cover, reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. (Kim NOTE: This can also be done in a crock pot)

2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

3 If you are using store-bought tortillas, heat the tortillas one-by-one on a hot skillet, you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready.
To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
Yield: Serves 6-8.

Kicking Kebabs:
These great summer dishes are super easy and super flexible and can be made with beef or pork kebabs -both are great!!. The key is marinating for at least a day and up to four or five days. Serve with rice and salad – or a cold cous cous for a great, easy summer dish.
Ingredients:
1/4 cup soy sauce
3 tablespoons light brown sugar
3 tablespoons distilled white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper seasoning
2 TB Lemon Juice or ½ cup lemon-lime carbonated beverage
2 pounds beef sirloin steak, cut into 1 ½ cubes
2 green bell peppers, cut into 2 inch pieces
skewers
1/2 pound fresh mushrooms,stems removed
1 pint cherry tomatoes
1 fresh pineapple – peeled, cored and cubed
DIRECTIONS:
1. In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place beef kebabs or Pork Kebabs in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or up to four days.
2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

Savory Grilled Pork Chops:
This dish is what summer and grilling are all about…sweet honey and lemon-grilled pork chops are always fabulous and easy!! For best flavor, marinate the chops in the honey-lemon marinade overnight or up to two our three days. Remember marinade and WATCHING your cooking time are key to great pasture raised pork!! I serve with grilled, sliced sweet potatoes and a sliced tomato/ cucumber salad for a super summer supper

INGREDIENTS:
• 1 1/2 cups lemon juice
• 1 1/2 cups honey
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, minced
• 1/4 teaspoon dried basil
• 4 center-cut pork chops, 1/2-inch thick
• salt and ground black pepper to taste

Savory Grilled Pork Chops:
This dish is what summer and grilling are all about…sweet honey and lemon-grilled pork chops are always fabulous and easy!! For best flavor, marinate the chops in the honey-lemon marinade overnight or up to two our three days. Remember marinade and WATCHING your cooking time are key to great pasture raised pork!! I serve with grilled, sliced sweet potatoes and a sliced tomato/ cucumber salad for a super summer supper

INGREDIENTS:
• 1 1/2 cups lemon juice
• 1 1/2 cups honey
• 2 tablespoons Worcestershire sauce
• 1 clove garlic, minced
• 1/4 teaspoon dried basil
• 4 center-cut pork chops, 1/2-inch thick
• salt and ground black pepper to taste
DIRECTIONS:
1. Pour hoisin sauce into a resealable plastic bag, and add the chicken breasts and thighs. Squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours, or overnight – or up to three days.
2. Prepare the grill for indirect heat, and lightly oil the grate. (Kim note: I spray the grill with Pam before I light) – key here is lower heat – a four or five
o Remove chicken from marinade. Discard marinade. Grill chicken over indirect heat, skin side down, for 20 minutes. Turn; grill until chicken is no longer pink in the center, and juices run clear, about 10 additional minutes.

Pork and Portobello Burgers:
These are a GREAT twist on the typical hamburger for supper
By MARK BITTMAN – NYT

Ingredients:
1 pound ground pork (Kim NOTE: I use sausage and eliminate the fennel seed)
1 tablespoon minced garlic
1 teaspoon minced fresh rosemary, fennel seed or parsley
Salt and ground black pepper
4 large portobello mushroom caps, stems removed
Olive oil
4 burger buns
Any burger fixings you like
PREPARATION

1.Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.

2.Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press 1/4 of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.

3.Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes

4.Serve the burgers on buns (toasted, if you like) with any fixings you like.
YIELD 4 servings

Fettuccine With Sausage And Fried Sage Leaves:
By MOIRA HODGSON NYT – Kim Note: Anyone who hesitates to love hot sausage has not tried this recipe – It is REALLY good with a cool green salad and crusty bread on the side. (EASY TOO!!)

TOTAL TIME 30 minutes

1 pound fettuccine
4 hot Italian sausages
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan
PREPARATION

1.Bring four quarts of water to a boil for the fettuccine. Meanwhile, in a small frying pan, simmer the sausages in water to cover for 10 minutes. Remove them from the pan and allow them to cool.

2.Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.

3.Chop the sausages in chunks and saute them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.

4.Pour off the fat from the skillet and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Correct seasoning.

5.Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.
YIELD4 servings

Italian Bow Tie Pasta with Sausage and Tomato’s;
Another great recipe for busy spring. Tasty, filling, great for lunch the next day – add a salad and maybe some bread and DONE dinner – really easy – really tasty and I use ½ and ½ instead of the heavy cream. But it is GOOD : )

INGREDIENTS:
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 lb Chestnut Farms Sweet Italian sausage, casings
removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum
tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.

2. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley. (Kim’s note: I sprinkle with parsley and Parmesian cheese.

Smokey Grilled Pork Chops:
We love pork chops, but tire of the same three recipes. This rub makes a great chop –especially over the grill. Serve with baked potato and garlicy green beans

INGREDIENTS:
• 1 tablespoon seasoned salt (such as
• LAWRY’S®)
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground paprika
• 2 teaspoons Worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 4 Chestnut Farms Bone-in Pork Chops

DIRECTIONS:
1. Preheat an outdoor grill for medium heat, and lightly oil the grate.

2. In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.

3. Grill the chops over indirect heat until no longer pink inside, about 7-9 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving If you are grilling over a bit higher heat – about 5 to 6 mins per side. REMEMBER: You DO WANT the inside to be slightly pink!

Braised Forest Mushrooms: Brasato di Funghi
From Mario Batali, 2002.
Ingredients
2 ounces fatback, finely chopped
1/2 cup finely chopped flat-leaf parsley leaves
4 cloves garlic, sliced
4 tablespoons olive oil, plus 2 tablespoons
2 ounces pancetta, chopped
1/2 teaspoon red pepper flakes
2 pounds wild mushrooms, like hen of the woods or porcinis, thickly sliced
Fine sea salt and freshly cracked black pepper
1 (28-ounce) can tomatoes, drained and chopped
1 cup red wine
2/3 cup fresh bread crumbs

Directions
In a large saute pan, combine the fatback, parsley, garlic, 4 tablespoons olive oil, and pancetta and cook over medium-heat heat to meld the flavors. Add the pepper flakes and continue to cook for another 2 minutes. Add the mushrooms and season with salt and pepper, then increase the heat and saute until they have released all juices and juices have evaporated. Add the tomatoes and wine and bring to a simmer.

Partially cover the pan and cook over medium-low heat for 20 to 30 minutes.

In a small saute pan, heat the remaining 2 tablespoons olive oil and add the bread crumbs. Toss over high heat until they are browned. Serve the mushrooms with the bread crumbs sprinkled on top.

Pasta alla Carbonara:
Ingredients
1 pound spaghetti
1 tablespoon olive oil
8 slices Chestnut Farms Bacon OR 1 pkg Bacon ENDS!!
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs [at room temperature, very important ~ A.] 1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Directions
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile, in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Notes: I make this with one package of Chestnut Farms bacon ends, chopped up, in place of the bacon. I use freshly grated Parmesan and use about two cups (I make sure the cheese is at room temperature as well). I also always up the garlic to two cloves (doesn’t everyone?). Finally, I mix the cheese and eggs together first and then add the mix all at once to the pasta. I never need to add additional salt or pepper.
Sausage Stuffed Pork Chops:
Huge HIT in our house – Easy to make, tasty and great with a salad and mashed sweet potatoes

4 Chestnut Farms loin pork chops (about 1 1/2 lbs.)
Salt and pepper
1 tbsp. olive oil
2 sweet Italian sausages (I used a package or three sausages.)
1 med. onions, slivered
1/2 lb. mushrooms, sliced
1 clove garlic, minced or pressed ( I used three)
1/2 c. dry red wine or broth
1 can (8 oz.) tomato sauce
1/2 tsp. Italian herb seasoning ( I used a T basil, a T oregano and 1 t freshly ground pepper)
½ cup mozzarella cheese

Sprinkle pork chops with salt and pepper. Brown well on both sides in oil in large frying pan. Remove chops from pan. Pour off and discard all but about 1 tablespoon of the pan drippings.

Remove casings from sausages and crumble meat in pan. Mix in onion and mushrooms. Cook stirring until onions and sausage brown lightly. Mix in garlic.

Place pork chops in a coated baking dish, spooning sausage mixture over them.

Using the same pan make sauce with tomato sauce, wine and spices, simmer for about 5 minutes. Pour sauce over stuffed pork chops and top with the cheese. Cover

Bake for 35 to 40 minutes at 325 to 335.

Spicy Mole Pork Burritos:
Easy and GREAT with our ground pork. This is easy and quick to make and just a bit different from the typical taco or burrito. This month, I didn’t have all the ingredients, so I improvised – the things I used are in parenthesis.

Ingredients
½ cup uncooked rice
1 cup water (I doubled this so I had extra rice with dinner – I cup rice; 2 cup water)
1 onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
½ teaspoon salt
1 chipotle chile in adobo sauce, finely chopped (I used red pepper flakes)
2 tablespoons Apricot Preserves ( I used mango chutney because I had it)
2 tablespoons chopped green chiles
¼ cup raisins (I used currants)
2 teaspoons unsweetened regular or dark baking cocoa
2 tablespoons Finely Ground Almonds (I used slivered almonds)
1 lb Chestnut Farms ground pork
½ cup reduced-sodium chicken broth (I used orange juice)
1 can (10 oz) mild enchilada sauce
1 can (15 oz) pinto beans, drained, rinsed (I used black beans)
Flour tortillas for burritos
2 cups shredded sharp Cheddar cheese (8 oz)

Garnishes
1 ½ cups sour cream
Cilantro sprigs

Cook rice in water in a small saucepan.

Meanwhile, in small bowl, mix onion, garlic, chili powder, cumin, cinnamon and salt; set aside. In another small bowl, mix chipotle chile, preserves, green chiles, raisins, cocoa and almonds; set aside.

In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.

Stir onion mixture into pork; cook over medium heat 2 minutes, stirring occasionally. Stir in preserves mixture, broth and enchilada sauce; heat to boiling. Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally. Stir in beans and rice; cook 2 to 3 minutes or until hot and bubbly.

Meanwhile, heat tortillas as directed on package. To assemble, spoon slightly less than 1/2 cup pork filling down center of each tortilla. Sprinkle about 1 tablespoon cheese over filling on each. Fold in ends of each tortilla; fold sides toward center, overlapping edges.

To serve, place burritos, folded sides down, on plates. Garnish each serving with about 1 tablespoon sour cream and cilantro sprigs. Serve with tortilla chips or we served with extra rice on the side.

Pork and Portobello Burgers:
By MARK BITTMAN – NYT

Ingredients:
1 pound ground pork (Kim NOTE: I use sausage and eliminate the fennel seed)
1 tablespoon minced garlic
1 teaspoon minced fresh rosemary, fennel seed or parsley
Salt and ground black pepper
4 large portobello mushroom caps, stems removed
Olive oil
4 burger buns
Any burger fixings you like
PREPARATION

1.Prepare a grill; the heat should be medium-high and the rack about 4 inches from the heat.

2.Combine the ground pork, garlic, rosemary and a sprinkle of salt and pepper. Use a spoon to lightly scrape away the gills of the mushrooms and hollow them slightly. Drizzle the mushrooms (inside and out) with olive oil and sprinkle with salt and pepper. Press 1/4 of the mixture into each of the hollow sides of the mushrooms; you want the meat to spread all the way across the width of the mushrooms. They should look like burgers.

3.Grill the burgers, meat side down, until the pork is well browned, 4 to 6 minutes. Flip and cook until the top side of the mushrooms are browned and the mushrooms are tender, another 6 to 8 minutes

4.Serve the burgers on buns (toasted, if you like) with any fixings you like.
YIELD 4 servings

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