Recipe: Chorizo Breakfast Scramble

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: •

Ingredients

  • 10 eggs
  • 1 lb. Kettle Club Bulk Mexican chorizo
  • 1 small white onion
  • 2 plum tomatoes
  • 1 clove garlic
  • 1 tbsp cooking oil
  • 2 to 16 corn or flour tortillas

Instructions

  1. Finely chop the onion, tomato and garlic
  2. Crack the eggs into a mixing bowl and beat with a fork for 30 seconds
  3. Preheat a large frying pan to medium
  4. Add the cooking oil and the onion to the frying pan and cook for 1 minute
  5. Add the tomato and garlic, stir and cook for 1 minute
  6. Crumble the chorizo into the frying pan. Cook for about 5 minutes until most of the fat from the chorizo has cooked off
  7. Pour the eggs into the chorizo, onion, tomato, garlic mixture. Let the eggs set for 1 minute then gently stir the mixture.
  8. Cook, stirring occasionally, until the eggs are just cooked
  9. While the eggs are still cooking, heat the tortillas on a griddle or in the oven 10. Top with cheese and serve with warm tortillas

 

Bulk vs. Links: A Case for Uncased Sausage

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

The carnivorous controversy continues. Patty or link? Crumble or morsel? On a bun, or free to swim in a sea of al dente noodles? While we adore both, we’re sharing some benefits to liberating ground pork from the confines of the case. Here’s some reasons to let that sausage run wild and free.

Caramelization 

Caramelization is the process of applying heat to sugar thus changing the chemical composition. The reaction unlocks richer, nuttier flavors and textures in your favorite foods. The more surface area your cooking subject has, the more caramelization. This is why some prefer the sticky sweetness of a morning sausage patty to a cased link.

Versatility 

From pizza and pasta, to dips and patties, a crumbly, uncased sausage ensures you’ll get a little delicious heritage pork in every bite. No more skating around those inferior pizza toppings to get to the good stuff.

Calories Lost 

We’re not one to make a “case” for removing delicious fat from heritage pork. But we don’t judge the paper towel blotters either. Some studies have shown that you can cut up to 20 calories per serving just by removing a little excess oil from your dinner plate. Sausage casing seals up the fat inside, which means you won’t get much of a blot from a linked sausage. So blot away, physically fit pork eaters!

We love them both! 

Our opinion? They’re both equally delicious and each has its own shining moments at your dinner table, cookout or breakfast feast. But this month we’ll enjoy the uncased deliciousness of Bulk Sweet Italian.

Recipe: Boneless Pork Chop Brine Bath

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • •

Nothing loosens up those stiff muscles quite like a soak in the tub. Pork chops would agree! Before you toss this month’s featured boneless pork chop on the grill, let it unwind in a relaxing brine bath. Simply put, a brine is a liquid solution that includes salts. The salt helps break up protein or muscle fibers resulting in a juicer, more flavorful chop. Check out this great brine recipe!

Ingredients:

  • 1/4 cup kosher salt
  • 1/4 cup molasses
  • 2 whole cloves
  • 1/2cup boiling water 3 ½ cups cold water
  • 2 boneless pork chops
  • 1/4 teaspoon vegetable oil

Directions:

  1. Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
  2. Pour cold water into molasses mixture; stir to combine.
  3. Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
  4. Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant read thermometer inserted into the center of the chop should read 145 degrees F.

Corn Dog in a Cup

Author: nbarr   |   0 Comments   |   Categories: Uncategorized   |   Tags: •

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1/3 cup sugar

½ teaspoon salt

1 egg, beaten

1/4cup canola oil

1 can green chilis

1 package Kettle Range Hot Dogs

½ cup Cheddar Cheese

1 cup milk

Instructions:

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
  2. Dice Kettle Range hot dogs into bite-size pieces. Set aside.
  3. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine.
  1. Add diced hot dogs, green chilis and cheddar cheese.
  2. Bake 15 minutes or until cooked through.

Recipe: Slow-Roasted Honey Glazed Pork

Author: nbarr   |   0 Comments   |   Categories: Kettle Club • Recipes   |   Tags: • • •

Nothing says welcome home like the smells of a slow cooker meal on a beautiful fall day. We’ve got a great recipe for that heritage pork shoulder in this month’s share that’ll help ease the transition into cooler weather.

INGREDIENTS
1 cup plus 2 Tbsp. soy sauce, divided
¼ cup granulated sugar
3 Tbsp. chopped garlic
¼ cup chopped scallions
2 pounds Kettle Club pork shoulder
1 bunch asparagus, halved
6 Yukon potatoes, diced
1 cup packed dark brown sugar
½ cup honey

PREPARATION

In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.

Place the pork in the marinade and toss to coat evenly. Marinate for one hour.

In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.

Place the pork and chopped vegetables in the slow cooker and spoon the honey glaze over the top of the, making sure to fill the cracks and crevices on top.

Cook on low heat for 3-4 hours. Once the pork is cooked through and tender, remove the vegetables and pork from the tray, making sure to save all the juices.

Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

Sausage of the Month: Bulk Breakfast

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • •

We’ve prepared our most delicious and versatile sausage for Kettle Club members this month, bulk breakfast. Heritage ground pork with flavorful hints of mace and sage. Grab the family and gather round the table for a hearty breakfast. Follow these simple and easy instructions for scratch sausage gravy.

Ingredients:
1 lb. Kettle Club Bulk Breakfast Sausage
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
6-8 Biscuits, warmed, for serving

 

Instructions:

  1. Crumble sausage into large skillet. Cook over medium-high heat until browned and no longer pink, stirring frequently.
  2. With wire whisk, stir in flour, salt and pepper. Gradually stir in milk. Cook over medium heat until mixture begins to thicken. Stir often.
  3. Remove from heat. Let stand for 5 minutes. Serve over your favorite biscuit!

Cinta Senese: The Tuscan Beast

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We’re featuring a special heritage swine breed for Kettle Club members this month, Cinta Senese from our friends at Curly Oak.

Originating from the woodlands of Tuscany, the breed is characterized by its black coat and white stripe (cinta in Italian) and genetically designed for free-range living. Their long snouts allow them to fulfill their passion for dirt digging while floppy ears protect them from any branches that might hinder their mission.

The breed is tightly tied to Italian tradition and is now listed among those culinary excellencies that render Tuscany so famous around the world.

How does it taste?

You’ll find rich flavors in the featured cuts from the Cinta Senese breed. The meat tends to be richer in color and contain a higher concentration of unsaturated fatty acids like Omega 3 and Omega 6. These concentrations give it a smooth consistency and intense, meaty flavor.

Interesting Fact

The breed was a focal point in a painting produced by Italian artist, Ambrogio Lorenzetti in 1338. The painting is now featured in the town hall of Sienna, Italy.

Did you know? By purchasing meat from Kettle Range Meats you’re keeping heritage breeds like Cinta Senese from becoming extinct?

Meat quality and environmental adaptability were important genetic traits desired by our agrarian ancestors. But today, commercial agriculture calls for a faster-growing pig, pushing heritage breeds like the Cinta Senese on to the endangered species list.

At Kettle Range, we understand that the preservation of heritage breeds is important for genetic diversity and the future of our agriculture systems. That’s why we support family farms who work hard to keep these species intact.

 

Recipe: Autumn Pork Stew

Author: nbarr   |   0 Comments   |   Categories: Kettle Club • Recipes   |   Tags: • •

Ingredients:

1-pound fingerling potatoes

3 carrots, cut into 2-inch chunks

2 stalks celery, cut into 2-inch chunks

3 cloves garlic, smashed

1 2-inch piece ginger, peeled and grated

1/3 cup all-purpose flour

Kosher salt and freshly ground pepper

3 bay leaves

1-2 lb. bone-in pork shoulder

1 teaspoon dried thyme

1/2 teaspoon ground allspice

1 14-ounce can diced tomatoes

 

Directions:

  1. Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
  2. Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
  3. Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

Tips for the Perfect Pulled Pork

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • • •

Time to say goodbye to those savory slow cooked roasts and hello to everyone’s summertime favorite, pulled pork sandwiches. Lucky for you Kettle Club members that receive pork shoulders in your shares, you’re equipped to make everyone’s summer a little more delicious.

Check out our simple tips for perfect pulled pork that will have your BBQ guests putting in special requests for every summer come.

Season that Shoulder!

Don’t be so tense! It’s only dinner. Nothing helps loosen those muscles quite like a massage. Your pork shoulder agrees! A spicy rub down with a salt-based seasoning can help tenderize your shoulder while adding some delicious flavor. Salt is comprised of sodium and chloride ions that denature or unwind the proteins of highly worked muscles. These altered proteins can then retain more water, keeping the meat moist during the cooking process.  Check out one of our favorite BBQ rubs, perfect for a smoked pork shoulder.

Fat side up

Let gravity do its thing! Whether your smoking, braising or slow cooking, the fatty cap of the shoulder will add incredible flavor and tenderness to your finished product. Set your shoulder fat side up and let the flavor rain down!

Use your trusty tools!

Dare we say it again? Okay, we will, use your thermometer! Whatever your cooking method, 225 degrees is a solid sweet spot for cooking low and slow. We recommend checking your shoulder often until it reaches 180-185 degrees. This is the temperature in which the fat will begin to render adding flavor and tenderness. For a 2 lb. roast, this will take around 4-5 hours depending on your cooking method.

Let it rest

Resist the urge to jump right into that amazingly cooked roast. Give the shoulder 20 minutes to lock in the juices and flavors. You won’t be sorry!

Get your hands dirty

Okay, so maybe for your guest’s sake, use gloves. But, under no circumstances should you begin cutting up that beautiful roast you just worked so hard on! Use your hands to gently pull the meat apart and separate through any connective tissue. Every bit of your sandwich should melt in your mouth.

Easy on the sauce!

Don’t get us wrong, we love our BBQ sauce, but we love the taste of heritage pork even more! Getting too heavy handed on the sauce can hide the delicious flavor of the pork and your yummy spice rub. Let eaters choose how saucy they get with it.

Underrated Cuts We Love!

Author: nbarr   |   0 Comments   |   Categories: Kettle Club   |   Tags: • • • •

Let’s hear it for the underdogs! Those beautiful little hidden meat gems that are often passed over for a thick cut beef ribeye or pork tenderloin.  Check out our favorite underrated cuts!

Beef Cheeks

Talk about a well worked muscle! Cows can chew up to 7,000 times per day! This means a ton of flavor for those cheek muscles. For best results, chargrill or cook direct for up to 40 minutes with constant movement. Try this as a substitute protein for beef tacos!

 

The Chuck Eye

Often called the “poor man’s ribeye” the chuck eye steak is located at the rear of the steer’s shoulder just in front of the ribeye primal. Because of its close proximity to the ribeye, it shares many qualities and characteristics. It’s tender and flavorful just like it’s close relative, but petite in comparison. A perfect meal for one!

 

 

Pork Brisket

Not quite as popular as the beef brisket, this cut is just as tender and flavorful. It responds well to a slow and low environment on the grill or a perfect fit for your smoker.

 

 

Pork Skirt Steak

Cut from the inside of the spare ribs, this cut is extremely versatile. Give it a nice soak in your favorite marinade and a hot, fast ride on the grill. Serve over rice and veggies or top a fresh salad.