Category: Chef Recipes


Grilled Vietnamese-Style Pork with Asian Herbs by Chef Erica Wides of the Institute of Culinary Education

 

 

Ingredients

Pork Marinade
Blend in a blender or food processor:
4 cloves garlic, peeled
3 shallots, peeled
2 Tablespoons Chinese rice wine or sake
1 1/2 Tablespoons sugar
1/4 cup fish sauce
1 Tablespoon canola, or peanut oil
1 1/2 pounds boneless pork tenderloin, trimmed and sliced lengthwise in half
Fresh Asian herbs: cilantro, mint, Thai basil
1/2 cup chopped peanuts
sliced cucumbers

 

For Nuoc Cham, Vietnamese Dressing
1 teaspoon red pepper flakes
juice of 3 limes
1/4 cup Thai fish sauce
3 Tablespoons sugar
1 Tablespoon minced garlic
2 Tablespoons shredded carrots

 

Directions

1. In a shallow dish, combine the pork and the marinade and cover with plastic wrap. Allow pork to marinate at room temperature for 2 hours.
2. Prepare a grill pan, charcoal fire, or broiler.
3. Grill or broil the pork for 10-15 minutes or until an instant read thermometer reads 140.
Transfer the pork to a cutting board, and let it rest 5 minutes. Slice on the diagonal in very thin slices and arrange on a platter. Sprinkle the herbs and peanuts on top and serve with sliced cucumbers and the dressing.

For Nuoc Cham, Vietnamese Dressing:
Mix well to dissolve the sugar, store in the refrigerator. Keeps for 4-5 days

 

EricaWidesApples

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Don’t miss her show Let’s Get Real on Heritage Radio Network!

Roasted Pork Tenderloin with Maple-Cider Glaze by Chef Erica Wides Institute of Culinary Education

 

Serves 4-6

Ingredients

1 pork tenderloin, about 3 pounds, trimmed and tied
canola oil
salt and pepper
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons maple syrup
1 clove garlic, peeled and smashed
large pinch salt
3 tablespoons butter
1 cup dried apricots,
2 pears, peeled and diced 1″
4 fresh thyme sprigs

 

Directions

1. Preheat oven to 425.
2. In a small bowl, mix together cider, cider vinegar, maple syrup, garlic and salt.
3. Dry the cleaned pork tenderloin with paper towels and season well with salt and pepper. Heat a large oven-proof sauté pan over medium-high heat. Coat the sauté pan with canola oil and carefully place the pork in the pan.
4. Allow the pork to brown on the first side, then turn to brown all over.
5. Add the butter to the pan, allow it to melt and add the fruit. Stir to coat the fruit.
6. Pour the cider mixture over the pork and fruit and place pan in preheated oven.
7. Roast 10-15 minutes, basting often and stirring the fruit. Test for doneness with and instant-read thermometer, the pork is ready at 145.
8. Remove pan from oven and transfer pork to a cutting board. Transfer fruit and glaze to a serving plate. Slice pork and serve with fruit. Garnish with fresh thyme.

 

EricaWidesApples

Erica Wides has been a Chef and Culinary Instructor for 18 years. She’s been teaching at the Institute of Culinary Education (ICE) in New York City for the past 12 years, and is also a personal chef, consultant, and private teacher. She began her cooking career in New York at Nosmo King, before moving on to Zoe, Savoy, and Arcadia. She was also Sous Chef at Quisisana, a summer resort in Maine. She has done extensive curriculum development for ICE, and recipe development for various clients. She appears regularly on TV in the New York area, and is currently working on several book projects. Erica also teaches “on the road”, as a guest instructor at The Culinary Vegetable Institute in Milan, Ohio, In Singapore, at At-Sunrice Culinary Academy, and in Tokyo, Japan at Culinary Salon Uno.

Don’t miss her show Let’s Get Real on Heritage Radio Network!

A Pork Chop Recipe from the West Coast!

We love hearing from our customers! We want to know what inspires you, and what we can do to be a part of it. Share with us your stories, recipes, and techniques, and we will work hard to do the same!

Reilly, from California, shared with us a recipe for Asian Inspired Glazed Porterhouse Chops. We hope you enjoy them as much as we did!

Reilly’s Asian Inspired Glazed Heritage Porterhouse Pork Chops

Let the chops marinate for at least an hour or two, or let them sit in the marinade in the fridge overnight.  For thick Heritage chops you just want to grill over medium heat making sure the sugar based marinade doesn’t burn.  Cook to 135 or a teeny bit higher and let rest for about 5 minutes.  Serve with some chopped cilantro and lime.  They are, if I say so myself, amazing!

 

11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

Cesare Casella

Pork with Peppers by Chef Cesare Casella of Thanksgiving Farm

 

Serves 4

 

Ingredients

2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
1/2 teaspoon crushed red pepper flakes
4 boneless center-cut pork chops, each 1 inch thick
1 each red, yellow, and green bell peppers, halved and seeded
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1/2 medium red onion, sliced
1 tablespoon drained capers
salt and fresh ground black pepper to taste
1/3 cup white wine

 

Directions

1. Mix together half of the chopped herbs and the red pepper flakes and rub them into the pork chops. Wrap the meat in plastic wrap and refrigerate it for 48 hours. (If you don’t have time to marinate the pork, the dish will be less flavorful, but still good.)
2. Preheat the broiler. Place the peppers, skin side up, on a broiler pan. Broil the peppers, watching them carefully. When the skin blackens, turn them over until they are black on both sides. It will take about ten minutes. Remove the peppers and place them in a closed plastic bag for 5 to 10 minutes. Rub off the skins, and slice the peppers into thin strips.
3. Pour 2 tablespoons of the olive oil into a large frying pan. Add the garlic and the onion, and cook over medium heat until the mixture colors lightly, about 5 minutes. Add the other half of the herbs, the sliced peppers, and the capers. Season with salt and pepper and cook for 10 minutes. Remove from the heat and keep warm.
4. In another large frying pan, add the remaining 2 tablespoons of oil and pork chops. Saute the chops over medium heat for 7 minutes on each side. Add salt and pepper and the white wine. Continue to cook until the wine reduces completely, about 5 minutes. Add the pepper mixture, warm through and serve.

 

cesarecasella Chef Cesare Casella is best known as “the chef with the rosemary”. For the past 20 years, Chef Casella has been sharing his passion for authentic Italian food with Americans. Today, Chef Casella is the owner and executive chef of two Italian restaurants in New York City. He is the Dean of Italian Studies at the International Culinary Center and serves as Chief of the Department of Nourishment Arts at The Center for Discovery, where he works to raise awareness about sustainability and nutrition.

It’s Brisket’s time!

Available just in time for St. Patrick’s Day.
March is the season for brisket!
Our brisket is fresh for 1 week only
and comes from 100% uncrossed purebred Akaushi.

FRESH Brisket, one 6lb roast Akaushi
$99

One 6lb Akaushi & One 6lb Simmental Brisket
$155

One 6lb Akaushi, One 6lb Simmental
& One 9lb Piedmontese Brisket
$245

Butcher your own steaks! Video Tutorial with Chef Matt Abdoo.

Butcher your own steaks to size with our revered Akaushi/Angus roasts in a new, more versitile size! Our 4lb roasts will be available fresh for
1 week only!

At Del Posto with Chef Matt Abdoo from Heritage Foods USA on Vimeo.

Ribeye Roast about 4 lbs, feeds 4 to 8. Akaushi/Angus  $110

Strip Roast about 4 lbs, feeds 4 to 8. Akaushi/Angus  $110

Tenderloin Roast about 3 lbs, feeds 4-6 Akaushi/Angus $120

Our revered Akaushi/Angus beef is now available as fresh 3 – 4lb roasts, perfect for 4-8 people. Roast it whole or custom cut your own steaks with nothing more than a sharp knife. Butcher to spec and freeze the rest! Order today as supplies are limited! Roasts are available fresh for 1 week only.
While there are many variations on what can be called Wagyu, ours is the result of a mixing of the revered Akaushi breed (or Japanese red cow) with America’s mighty Angus. Our Akaushi are sourced from the very same family of farms that first brought the breed to the States, Akaushi being perhaps the most marbled beef in the world. The beef is fed no antibiotics or added hormones and is pasture-raised and grain-finished.

Pasta alla Medici

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This week’s recipe showcases our delicious new Baia Pasta and our favorite Heritage Maple Cured Hams (now available in smaller sizes!). They combine to make the perfect Pasta alla Medici!

Ingredients

1 pound of Baia pasta

4 tablespoons of butter

1 small onion diced (about 3/4 cup)

1 tablespoon minced garlic

¾  cup frozen or fresh shelled peas

4oz of diced Heritage Maple Cured ham (about 1 cup)

¼ cup White Wine

1 ½ cups heavy cream

¾ teaspoon salt

½ teaspoon fresh cracked pepper

¾ cup grated Parmesan

Begin by cooking the pasta in a large pot per the directions on the box. We have been loving this recipe with our new Baia Sardinians pasta, but it also works great with rigatoni or orecchietti. Drain pasta and set aside.

While the pasta is cooking set a large sauté pan over medium-high heat. Add 2 tablespoons of butter and sauté the onions until translucent, about 3-4 minutes. Add the garlic and ham to the pan. Cook for another 2 minutes, being careful to watch the garlic so it doesn’t burn. Deglaze the pan by adding white wine and stirring well until the wine is nearly evaporated, about 20-40 seconds. This will free any delicious brown bits at the bottom of the pan and add complexity of flavor. Add the cream, peas, salt, and pepper to the pan. Turn down the heat to medium and let the cream reduce by half, 4 to 5 minutes.

Pour over your pasta in a large serving bowl and toss to combined and sprinkle with grated Parmesan.

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