2010

Penny Shaw – Flying S Ranch – www.Flying-S.com

INGREDIENTS

• 1 lb Sirloin (can use round steak too, just expect to simmer longer)
• 1 large onion thinly sliced
• 1 tbsp sugar
• 2 tbsp Worcestershire sauce
• 1 tsp olive oil

1. Trim fat from steak.
2. Heat oil in saucepan and brown steak on both sides using a medium heat setting.
3. Place onion slices on top of meat.
4. Sprinkle sugar and Worcestershire sauce over onion and meat.
5. Simmer for 2 mins on medium heat with lid on.
6. Add 1 cup water and once boiling, reduce heat to low.
7. Simmer for approx 1 hour (if using round steak simmer for 2 hrs with 2 cups of
water). Be sure there is always liquid to keep things from burning. Add more water if necessary.

INGREDIENTS:

• 4 free-range boneless skinless chicken breasts
• Two dollops of butter
• a pinch of cinnamon
• a pinch of salt and pepper
• One sprig of fresh rosemary ground
• Two crushed jalapenos
• a pinch of paprika
• a pinch of pure cane brown sugar

This recipe is simple: Combine your ingredients, placing sweet ingredients together first and salty/spicy ingredients secondly, in a typical pan skillet. Add the butter last

Heat the skillet first so that it will melt the butter upon contact.

Allow ingredients to heat and coalesce

Cover chicken breasts with sauce and place in refrigerator.

Allow the chicken to sit (covered) for up to an hour

Grill until done, basting periodically with a white wine such as Chardonnay, Viognier or Pinot Grigio.
Enjoy,
Taylor Cooper
Dominion Farms Partner
Denison, Texas
Coop de loop

This recipe and information provided by:
Bob Perry
Food Systems Initiative Coordinator
University of Kentucky College of Agriculture

Traditional country ham has been put on Slow Food’s Ark of Taste for good reasons. It is an artisinal process best done with hams from pastured heirloom breeds of hogs. Don’t buy one from one of the big companies; look for small producers who hang their hams at least one full year. It takes more time than effort to cook a whole ham but the payoff in flavor can’t be beat.

First scrub the ham with a stiff brush and warm water removing any excess salt and mold (mold is a good thing on a country ham). You can remove the hock if you desire, I usually don’t. Soak completely covered in cold water for 24 hours under refrigeration or in a big cooler with ice, changing the water three times, or every eight hours.

Place the ham in a large pot hock end up, cover with water and bring to a hard rolling boil. Boil for twenty minutes then simmer for 20 minutes per pound, or about four hours to an internal temperature of 160. Allow to cool enough to safely remove from pot then carefully remove skin leaving one half inch of fat on the ham.

Score the fat with a sharp knife into diamonds without cutting into the meat. Rub with a mixture of 1 cup brown sugar, ½ cup good KY bourbon, ½ cup sorghum (also on the Ark of Taste) and place in a 350 degree oven until mixture caramelizes (the ham is already fully cooked). Serve warm or at room temperature from a large platter, slicing thinly from the large end. Use leftovers in any recipe that calls for ham, especially on biscuits or with eggs for breakfast.

To boil or bake a whole ham or sections, simmer a completely immersed ham in water or a mixture of water and fruit juice (apple, orange, or peach) for about 25 minutes per pound, or bake in the oven at 250 degrees in a roasting pan, without boiling, in water or a mixture of water, brown sugar and vinegar for 25 minutes per pound of ham to an internal temperature of 160 degrees F. Your ham is done when you can stick a knife into it with a little resistance and the meat begins to separate from the bone. Remove the skin and excess fat, return the ham to a roasting pan and add cloves and a rub of brown sugar, vinegar, and dried mustard and broil until sugar is melted. When browned as desired, add pineapples or baked apple slices, and serve at room temperature or warmer.

Recipe Courtesy Rick Bayless Mexico One Plate at a Time

INGREDIENTS:

• 1 ½ tablespoons rich-tasting pork lard or olive or vegetable oil
• 1 2-pound boneless pork loin roast, untied if in two pieces
• 1 pound (10 to 12 medium) tomatillos, husked and rinsed
• Fresh hot green chiles to taste (roughly 3 serranos or 1 jalapeño), stemmed
• 1 medium white onion, sliced
• 3 large garlic cloves, peeled and finely chopped
• 1 or 2 large sprigs fresh epazote, plus extra for garnish OR 1/3 cup chopped fresh cilantro, plus a few sprigs for garnish
• Salt
• 10 small (about 1 ¼ pounds total) red-skin boiling potatoes, scrubbed and quartered

INSTRUCTIONS:

Browning the pork. In a medium-size (4- or 5-quart) Dutch oven or other heavy pan with tight-fitting lid, heat the lard or oil over medium. When quite hot, lay in the pork loin (if there is more than one piece, don’t crowd them or they’ll stew rather than brown). Brown well on one side, about 5 minutes, turn it over and brown the other side.

Remove the pot from the heat and transfer the pork to a plate; set aside the Dutch oven or pan to use for the sauce making.
The sauce. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted, even blackened in spots, about 5 minutes. Flip them over and roast the other side—4 or 5 minutes more will give you splotchy-black and blistered tomatillos and chiles that are soft and cooked through. Cool and transfer everything to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Process until smoothly pureed.

Set the pork-browning pan over medium heat. When hot, add the onion and cook, stirring regularly, until golden, about 7 minutes. Stir in the garlic and cook a minute longer.

Raise the heat to medium-high, and, when really sizzling, add the tomatillo puree all at once. Stir until noticeably darker and very thick, 3 to 4 minutes. Add 1 ½ cups of water and the epazote or cilantro. Taste and season with salt, usually 1 teaspoon. Stir everything thoroughly.

Braising the pork. Heat the oven to 325º. Nestle the browned pork into the warm sauce, cover the pot, and set in the oven. Cook 30 minutes.

While the meat is cooking, simmer the potatoes in heavily salted water to cover until tender, about 10 minutes. Drain and set aside.

When the pork has cooked 30 minutes, nestle the cooked potatoes into the sauce around the meat, re-cover and cook about 10 minutes longer, until the pork registers about 145º on a meat or instant-read thermometer. The meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink.

Serving the dish. With a pair of tongs and a spatula, transfer the pork to a cutting board. Let it rest there for 3 or 4 minutes while you finish the sauce: Spoon off any fat on the top of the sauce, taste the sauce and season it with additional salt if you think necessary. Spoon the sauce and potatoes onto a warm, deep serving platter.

Cut the pork into ¼-inch slices and arrange them over the sauce. Decorate the platter with epazote or cilantro sprigs and you’re ready for a great meal.

Working Ahead: The pork can be browned and the sauce made a day ahead; refrigerate the two parts separately, well covered, until a couple of hours before you’re ready to cook it. The pork will have the best texture if braised just before serving, though it will hold fine in a low oven (uncover the pan) for about a half hour if you slightly undercook the pork—it’ll finish cooking as it sits.

Serving: 6