Category: Pork


Cesare Casella

Braised Pork Shanks by Chef Cesare Casella of Thanksgiving Farm

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.

 

Preparation time: 10 minutes (plus overnight marination)
Cooking time: 2 hours, 20 minutes
Yield 6 servings

Ingredients

6 pork shanks
1/2 cup olive oil, divided
2 cloves garlic, peeled and crushed, divided
2 teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary, divided
1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme, divided
salt and pepper to taste
1/2 cup flour
1 carrot, peeled and sliced into 1/4-inch pieces
2 stalks celery, cut in 1-inch pieces
1 red onion, cut in large chunks
5 juniper berries
1 3/4 white wine
1 cup tomato puree
2 cups beef or chicken stock, divided

 

Directions

1. Before cooking the pork, rub it with 1/4 cup olive oil, 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme. Season with salt and pepper. Cover and refrigerate overnight.
2. Preheat oven to 350 degrees
3. In a large ovenproof pan, combine the remaining 1/4 cup olive oil. 1 clove garlic, 1 teaspoon rosemary, and 1/2 teaspoon thyme and heat over medium heat for about 1 minute. Coat the shanks with flour, shaking off the excess. Increase the heat to medium-high and brown the shank on all sides. Transfer the shanks to a plate and set aside.
4. Pour out the excess fat from the pan and add the carrot, celery, and onion. Saute for 5 minutes, stirring often, and then return the shanks to the pan. Mix well. Add the juniper berries, and add more salt and pepper if necessary. Stir in the wine, tomato puree, and 1 cup stock. Bring the mixture to a simmer, cover, and transfer to the oven.
5. Bake for 2 hours, turning the shanks every 20 minutes, so that they cook evenly, Add the remaining 1 cup stock as needed to keep the liquid halfway up the sides of the meat. The meat will be fork tender when done; if it is still tough, back another 30 minutes.

 

cesarecasella

 

Pork Osso Bucco with Barley Risotto by Lidia Bastianich

Prepare the Ossobuco. Tie the rosemary, thyme, bay leaves, and cloves together securely in a 4-inch square of cheesecloth. With a vegetable peeler, remove the zest (yellow part of the peel only) from the lemon in wide strips. Do the same to the orange. Squeeze the juice from the orange and reserve separately….

Pork Butt

Mexican-Style Braised Pork Butt by Chef Julia Jaksic of Employees Only

Ingredients

1 Bone in Boston Butt piece from Heritage Foods USA

In blender-

2 limes (whole) cut into quarters
Juice from 2 limes
1 small White Onion
5 Garlic Cloves
1 whole Jalepeno
2 cups fresh Parsley (stems and leaves)
1 cup Fresh Thyme (stems and leaves)
1 cup Fresh Cilantro (stems and leaves) optional
3 fresh Bay Leaves
1/2 cup Vegetable Oil
Salt and pepper

Directions

This is a two day process:

– Add everything into a blender except the oil, begin on slow speed.
– Once everything is combined add oil slowly.
– You’ll end up with a green shake! Pour this onto the pork butt rubbing it everywhere. Let marinade overnight.
– Next day salt and pepper the butt aggressively, put into a casserole pan deep enough to cover the meat at least half way. Cover with aluminum foil and slow roast on 275 degrees for 10 to 12 hours.
– Meat should fall apart when touched, check the meat closest to the bone, if it doesn’t come away from the bone easily it should cook another hour.
(serve with side of rice and beans, in tacos, or burritos)

 

Julia Jaksic

Julia Jaksic is the Executive Chef Employees Only. Her Croatian-American roots continue to inspire her charcuterie and her appreciation for local and seasonal ingredients.

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.

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