2010

Carrie Balkcom, CO, AGA Executive Director and Certified Chef

INGREDIENTS:

• 2 pork loins (about 4 lbs.), trimmed (they come packaged together)
• 1 4-oz. log fresh goat cheese
• salt and freshly ground pepper, to taste
• 3 tablespoons fresh rosemary, minced
• 2 tablespoon minced garlic
• 1/2 tsp. each salt and freshly ground pepper
• 1 tablespoon olive oil
• Fresh Tomato Sauce
• rosemary sprigs for garnish

INSTRUCTIONS:

Prepare Fresh Tomato Sauce (recipe follows). While Tomato Sauce is cooking, prepare pork loins.

Preheat oven to 400ºF. Cut each pork loin in half lengthwise, to, but not through one edge. Open the tenderloin like a book and spread half of the goat cheese along the inside of each loin. Season with salt and pepper.

With a mortar and pestle, make a coarse paste of the minced rosemary, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Spread over all sides of both pork loins. Tie loins with unwaxed string and allow to stand at room temperature for 30 minutes.

Heat large oven-proof sauté pan over moderately-high heat. Add olive oil and heat. Sear pork loins on all sides and transfer pan to preheated oven. Roast 15 minutes for medium doneness. Remove from oven and cover pan with foil. Allow meat to rest 5 minutes before slicing.

Slice loins about 1/2-inch thick and serve with Fresh Tomato Sauce strewn across the slices. Garnish with a few rosemary sprigs.

Fresh Tomato Sauce

• 1 3/4-lbs Roma tomatoes (see note below)
• 1 teaspoon olive oil
• 1/2 cup onion, diced
• 1 clove garlic, minced
• 1/2 cup tomato paste
• 2 cups chicken or vegetable stock (or more as needed)
• 2 tablespoons fresh basil, chopped
• salt and freshly ground black pepper, to taste

Instructions

Peel, seed and chop tomatoes.

In large sauté pan that can be fitted with a lid, heat oil. Adjust temperature to medium heat, and add onions and garlic. Cover and sweat until soft, about 5 to 7 minutes. Add tomatoes and tomato paste; pincé. Add 1 cup of stock, stir, and cover pan. Simmer, stirring occasionally until sauce is thick, about 45 minutes. (If sauce appears too thick during cooking time, add a little more stock to obtain desired consistency.) Add basil and season with salt and pepper.

Note: If tomatoes are out of season, which would be any time of the year except late summer and early fall, you can improve the flavor by roasting them if desired. Cut the tomatoes in half lengthwise, seed them, and place them cut-side up on a baking sheet. Roast in a 325º oven for about 30 minutes. Remove skins and continue with the recipe.

Servings: 6 to 8

Sloans Creek Farm, TX

INGREDIENTS:

• 1-partially baked deep-dish 9” pie shell
• 1 1/4 tablespoons of spelt flour
• 1/4 teaspoon of salt
• 1/4 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of sage
• 2 tablespoons of organic shredded Parmesan Cheese (grassfed preferred)
• 1 1/4 tablespoons of parsley
• 1 tablespoon of chives
• 1 small red onion, chopped or 2 tablespoons of dried onion flakes
• 1 medium green bell pepper, chopped
• 3/4 cup of organic milk
• 6 large brown pastured-eggs, beaten
• 1 lb of pastured-pork sausage, thawed
• 1 cup of organic Cheddar Cheese, grated (grassfed preferred)
• 1 cup of organic Monterrey Jack cheese, grated (grassfed preferred)
• Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

INSTRUCTIONS:

Crumble and brown sausage, onions, and bell pepper in a skillet, while the pie shell is par-baking (About 10 minutes) in the oven.

While number 1 is taking place, stir together all the dry ingredients in a medium bowl with a large spoon.

Add milk to mixture above and mix. Then add the eggs and mix thoroughly. Set aside.

Once pie shell has par-baked for about 10 minutes, remove from oven. When sausage mixture is browned drain the grease, and then line the bottom of the pie shell with browned sausage mixture. Next cover the sausage mixture with cheeses. Finally, stir and very carefully pour the milk-egg mixture over the sausage mixture and cheese.

Bake in 350 degree oven for about 40 minutes. Ovens vary, so check quiche at about 30 minutes. Quiche should be golden brown on top and puffy.

Let quiche stand and cool for about 10 minutes before cutting and serving. Or, cool completely, wrap and refrigerate for up to 10 days. This quiche re-heats very well in the microwave.

When done, serve with toast or biscuits, jelly, and/or hashbrowns.

Servings: 6-8

Carrie Balkcom, Certified Executive Chef and AGA Executive Director

INGREDIENTS:

• 1 1/2 c. baked pastured ham, cubed
• 1 sm. onion, chopped
• 1 sm. pkg. noodles, cooked
• 1 pkg. lima beans, cooked
• 1 can cream of chicken soup
• 1 1/2 c. whole milk (or slightly more)

INSTRUCTIONS:

Brown ham and onion in 2 tablespoons butter. Mix all ingredients together and pour into greased casserole dish. Top with 1 cup sharp grassfed Cheddar cheese.

Bake at 350 degrees for 30-35 minutes

Sloans Creek Farm, Dodd City, TX

INGREDIENTS:

• 4 Pastured Pork Chops, thawed
• 1 pkg of organic egg noodles
• 6 tablespoons of smooth peanut butter
• 2 tablespoons of hot water
• 2 tablespoons of peanut or olive oil
• 1/4 cup of soy sauce
• 2 tablespoons of vinegar
• 2 cloves of garlic, minced
• 1/2 teaspoon of ground ginger
• 1/8 teaspoon of cayenne pepper
• All-purpose seasoning of your choice
• 2 cups of fresh or frozen broccoli florets
• 1 medium sweet onion, chopped coarsely
• 1 red bell pepper, quartered then cut into 1/8” slivers

Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

INSTRUCTIONS:

Remove bones from pork chops and cube the meat.

After seasoning to taste with an all-purpose seasoning of your choice, place the pastured pork chop cubes in a skillet with some olive oil and pan fry until medium-well done throughout. Set aside and keep warm.

While cooking the cubed chops the next steps below can be initiated.

Combine peanut butter and water then blend thoroughly. Add the peanut oil, soy sauce, and vinegar and stir until well blended.

Next, mix garlic, ginger, and cayenne into mixture.

Cook the egg noodles according to the package directions.

Drain.

Steam broccoli, onions, and pepper until cooked, but firm, for approximately 5-6 minutes.

Drain steamed vegetables and toss together with egg noodles, pastured pork cubes, and peanut sauce.

Serve warm.

Serves: 4

Carrie Balkcom
AGA Executive Director and Certified Executive Chef

INGREDIENTS

• 4 Bacon strips (from grassfed pork) 1/2 c Onion, diced 1/2
• Bell pepper, diced ( Optional)
• 2 c FRESH Black-eyed peas -OR- 2 pkg (10 oz) frozen black-eyed peas
• 1/2 c Uncooked white rice (Texmatic, basmatic or jasmine)
• 2 c Water Salt & pepper, to taste
• Your favorite Hot Sauce, Vinegar sauce or catsup to taste

INSTRUCTIONS

Dice bacon, brown in dutch oven with onion and pepper, until bacon is crisp and vegetables are soft.

Add peas and rice, then water.

Cover and simmer over very low heat about 20 minutes, until the rice is tender.

Salt & pepper to taste.

Add a dash of hot sauce,vinegar sauce or catsup

This dish is served all over the south on New Years day to bring good luck. Serve with Ham, greens, cornbread and buttermilk