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Category: Entrees

24 Oct

Best Baked Pork Chops

Big John and I eat a lot of pork and one of our favorite cuts is Circle b Ranch Bone in Pork Chops.  This recipe came out great and I am sure you will love it.  Enjoy!!

Recipe from Delish

INGREDIENTS

1 1/2 Cups Panko Bread Crumbs 1/2 Cup plus 2 Tbsp Extra-Virgin Olive Oil, divided 1/2 tsp Garlic Powder 1/4 tsp. Onion Powder 1/4 tsp Dried Oregano 1/4 tsp Dried Parsley 1/4 tsp Smoked Paprika Kosher Salt Freshly Ground Black Pepper 4 Circle B Ranch Bone-in Pork Chops (About 3/4" thick) 1 1/2 Lbs Fresh Green Beans

+ Preheat over to 400 degrees F and set wire rack on baking sheet. + In a small bowl, mix panko, 1/4 Cup Olive Oil, Garlic Powder, Onion Powder, Oregano, Parsley, Paprika and 2 tsp salt until evenly combined.   Transfer mixture to a large resealable plastic bag. + Season both sides of pork chops with salt and pepper. Add pork chops to the bag and shake until evenly coasted in panko mixture. + Meanwhile, toss green beans in the remaining 2 Tbsp olive oil and season with salt and pepper.  Spread in an even layer on a separate baking sheet and bake until tender and beginning to color, about 15 minutes.  Serve warm with pork chops.     [ ... ]
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22 Oct

Pork Ragout with Pappardelle Pasta

If you love pork ragout as much as John and I do....you will love this recipe.  It makes enough for 2 meals easily.  Enjoy! Recipe from Food Network Yield: 2-4 servings Total time: 3 hr 15 min

Ingredients:

2 Tbsp extra-virgin olive oil, plus more for drizzling Kosher salt 1 pound boneless Circle B Ranch country pork ribs (about 2) 2 garlic cloves, thinly sliced 1 large carrot, thinly sliced 1 celery stalk, thinly sliced 1 small onion, diced 1/2 cup red wine 2 bay leaves Pinch crushed red pepper 2-24 Ounce Marina's Tomato Sauce 8 oz pappardelle pasta 1/2 cup packed parsley leaves, roughly chopped Handful basil leaves, torn, plus more for garnish Grated Parmesan, for serving

Directions:

  1. Heat oil in a large Dutch oven or pot over medium-high heat.  Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side.  Remove to the plate.
  2. Reduce the heat to medium. Add the garlic, carrot, celery, onion, and 1/2 teaspoon salt, stir to combine and then partially cover with a lid.  Cook, stirring frequently, until the vegetables are soft, about 6 minutes.  Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes.  Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it is nice to rinse the bottle of tomato sauce with water and then use 1 1/2 cups of that "tomato water").  Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid.  Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours.  Be sure to scrape down the sides of the pot and add back into the sauce.  Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce.  The sauce can now be finished and served or it can be cooled down,  refrigerated and reheated the next day.
  3. Bring a large pot of salted water to a boil and add the pasta.  Cook according to the package instructions, reserving about 1 cup of the cooking water.
  4. Stir the parsley into the sauce and adjust the seasoning to taste with salt.  Thin out with a little of the reserved pasta water and stir in the torn basil.  Divide the cooked pasta among bowls and top each with some ragout.  Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.
  [ ... ]
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15 Oct

Eggplant Croquettes

Eggplant Croquettes

Based on recipe from Italian Food Forever By now you know how much John and I love eggplant.  These croquettes do not disappoint. Enjoy! Yield:  Serves 6 Prep Time:  15 minutes Cook Time:  1 hour Crisp on the outside and tender on the inside, these eggplant croquettes are great year round.

INGREDIENTS:

2 Medium Large Eggplant 1 Cup Bread Crumbs 1 tsp Garlic Powder 1/4 Cup Parsley, Finely Chopped 2/3 Cup Parmesan Cheese, Grated Salt & Pepper 1 Cup Bread Crumbs for Coating Oil for Frying

SAUCE:

1 (24 oz) Jar of Marina's Tomato Sauce 2 Cloves of Garlic - minced 2 Tblsp Olive Ooil Salt & Pepper Red Pepper Falkes 1/4 Cup Chopped Fresh Parsley or Basil

INSTRUCTIONS:

Bake the eggplant in a 375 degree F. oven for 45 minutes or until tender when pricked with a fork. Cook, then remove skin and place the pulp in a food processor. Add 1 Cup Bread Crumbs, garlic, parsley, cheese and pulse. Taste - - add Salt & Pepper to taste. Place in the refrigerator for 1 hour or overnight. Roll into small log shapes about 3 inches long, then roll in the remaining bread crumbs.  (If you find the mixture is still too wet, add more bread crumbs as needed.) When all the polpette are made, fry them in 375 degree oil until golden brown. Drain on paper towels and keep warm in the over until serving if desired. Do not add the sauce until just before serving or the polpette will become soggy. To Prepare the Sauce:  Heat the oil in a small saucepan. Add the garlic and once sizzling, add the tomato sauce, parsley, and seasoning. Cook for 15 minutes until thickened. Drizzle over the croquet's just before serving.         [ ... ]
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15 Oct

Pork Chops in Lemon-Caper Sauce

  Who doesn't love love Lemon Caper Pork Chops.  You family will love this recipe!! Enjoy! Recipe from Toni Tipton-Martin Servings:  4 Prep:  10 minutes Cook:  30 minutes INGREDIENTS: 4 Circle B Ranch bone-in pork chops (about 10 oz each) Kosher salt and freshly cracked black pepper, to taste 2 Tbsp olive oil 4 Tbsp unsalted butter 1 very small shallot, minced (about 1 Tbsp) 2 garlic cloves, minced (about 1 tsp) 2 tsp all-purpose flour 1 cup dry white wine 1 1/2 cups chicken stock, homemade or low-sodium, if store-bought 2 Tbsp drained capers 2 Tbsp minced fresh basil, plus more for garnish 1 tsp freshly grated lemon zest, plus 2 Tbsp juice DIRECTIONS: Step 1   Dry the chops with paper towels, and season aggressively with salt and pepper.  Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.  Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side.  Transfer chops to a plate, and cover to keep warm. Step 2   Drain the fat from the skillet, then melt 2 Tbsp of butter in it over medium heat until sizzling.  Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.  Sprinkle in the flour, and cook, stirring, about 2 minutes.  Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan.  Reduce the heat to medium-high and cook, uncovered until the liquid is reduced by half, 7 to 10 minutes. Step 3   Stir in capers, basil, lemon zest and juice.  Simmer for 1 to 2 minutes.  Stir in the remaining 2 Tbsp of butter until it is melted and the sauce looks smooth.  Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.   Garnish with fresh basil.     [ ... ]
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08 Oct

Spicy Korean-Style Pork Medallions with Asian Slaw

Spicy Korean-Style Pork Medallions with Asian Slaw

Recipe from Fine Cooking Serves 4-6 Ingredients 1  Circle B Ranch pork tenderloin (about 1 lb) 1/3 cup soy sauce 1/4 cup rice vinegar 3 Tbsp light brown sugar 2 medium cloves garlic, minced 1 1/2 Tbsp minced fresh ginger 1 Tbsp Asian sesame oil 1 Tbsp Asian Chile sauce (like Sriracha) 1 lbs Napa cabbage, thinly sliced (about 6 cups) 1 cup grated carrot (about 2 medium carrots) 4 scallions (both white and green parts), trimmed and thinly sliced 5 Tbsp canola or peanut oil Kosher Salt Preparation: Trim the pork of any silver-skin and excess fat, and cut on the diagonal into 1/2 inch-thick medallions. In a small measuring cup, whisk together the soy sauce, 2 Tbsp of the rice vinegar, 2 Tbsp of the brown sugar, the garlic, ginger, 1/2 Tbsp of sesame oil, and 2 tsp of the Chile sauce.  Toss 1/2 cup of this mixture with the pork medallions in a large bowl; reserve the remaining mixture to use a sauce.  Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours. Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbsp of the canola oil, 1 tsp salt, and the remaining 2 Tbsp rice vinegar, 1 Tbsp brown sugar, 1/2 Tbsp sesame oil, and 1 tsp Chile sauce.  Let sit for 15 minutes, toss again, and transfer to a large serving platter. Heat 2 Tbsp of the canola oil in a 12-inch, heavy-based skillet over medium-high heat until shimmering hot.  Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate.  Discard the marinade.  Add half of the pork medallions to the skillet, spacing them evenly.  Cook them without touching until well browned, about 2 minutes.  Flip and cook until the pork is just cook through (slice into a piece to check), about 2 more minutes.  Set the pork on top of the slaw.  Pour out the oil and wipe the pan with paper towels (fif the drippings on the bottom of the pan look like they may bur, wash the pan).  Return the pan to medium-high heat.  Add the remaining 2 Tbsp canola oil, and cook the remaining medallions in the same manner.  Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions.  Serve immediately, sprinkled with the remaining scallions.   [ ... ]
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30 Sep

Bacon Cornbread

This recipe goes so well with Marina's Chili recipe or Pulled Pork.  We loved it.  Enjoy!!

Based on a recipe from Mantitlement

INGREDIENTS:

FOR THE BACON:

12 slices of Circle B Ranch Hickory Smoked Bacon

FOR THE CORNBREAD:

1 Cup Yellow Cornmeal 1 Cup All Purpose Flour 1 Tbsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Kosher Salt 1/2 Cup Onion, Chopped 2 Cloves of Garlic, Minced 2 Large Jalapenos, Seeded & Diced 2 Large Eggs 1 1/2 Cup Buttermilk 6 Tbsp Butter, Melted and Cooled - PLUS 3 Tbsp more, not melted 1/4 Cup Honey

INSTRUCTIONS:

1 - Preheat oven to 350 degrees 2 - Place the bacon strips on a foil liked baking sheet 3 - Bake for 20-25 minutes or until crispy take out and let cool completely. 4 - When the bacon has cooled, dice into small pieces and set aside. 5 - And try not to eat it all :) 6 - Turn the over up to 400 degrees. 7 - Add 2 Tbsp Butter to hot cast iron skillet. 8 - Add the diced onion and cook for 3-4 minutes, stirring. 9 - Add the garlic and jalapeno and cook for 1-2 minutes more. 10 - Transfer to a plate and put the skillet back on the stove. 11 - In a large bowl, whisk the eggs, buttermilk, melted butter and honey. 12 - In another bowl, stir together both flours, cornmeal, baking powder, baking soda and salt. 13 - Add the cooled onion mixture to the wet ingredients and stir to combine. 14 - Pour the wet ingredients over the flour mixture and stir until it just comes together. 15 - Turn on the cast iron skillet to medium-high heat and add 1 Tbsp Butter. 16 - Brush the melted butter all over the bottom of the skillet and up the sides. 17 - Pour in the cornbread batter and place the skill in the oven. 18 - Bake for 15 minutes, then take out and add your diced, bacon pieces. 19 - Cook for another 10 minutes until golden brown on top.             [ ... ]
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19 Aug

Awesome Ricotta Cheese Meatballs

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Awesome Ricotta Cheese Meatballs

  • Author: based on a recipe by Cinnamon Spice and Everything Nice
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Description

Marina’s Tomato Sauce pairs so well with anything especially meatballs.  These ricotta meatballs came out delicious.  Enjoy!

Scale

Ingredients

  • ½ pound Circle B Ranch ground pork
  • ½ pound ground beef
  • garlic powder to taste
  • 1 cup ricotta cheese
  • ½ cup Parmesan Cheese, fresh grated
  • 1 egg (beaten)
  • ¼ cup flatleaf parsley, chopped
  • 1 teaspoon chopped fresh basil
  • sea salt and fresh black pepper

1-2 Jars of Marina’s Tomato Sauce

Instructions

  1. Preheat oven to 425 degrees F. Lightly grease with olive oil a large roasting pan or baking sheet with sides.
  2. In a large bowl combine all the meatball ingredients using your hands or a fork. Roll into 1 and ½ inch meatballs, place on baking sheet and bake 15 minutes.
  3. Remove meatballs from oven and add them one by one into Marina’s Tomato sauce. Simmer 30-40 minutes, tasting the sauce and seasoning as needed.
  4. Serve over spaghetti with freshly grated Parmesan cheese.
[ ... ]
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18 Aug

The Best Smoked Pulled Pork

Smoked Pulled Pork

Description: Moist, tender, and jam-packed with flavor, this pulled pork makes the ideal filling for everything from toasted bulkie rolls to corn tortillas. It also tastes great on nachos! Before we begin, here are a few tips on how to make perfectly smoked pulled pork: —Start with the highest quality pork from Circle B Ranch you can find.  Use the pork butt (also known as pork shoulder or Boston butt) for the best flavor and texture. —Prepare an extra batch of pork rub and use it the next time you roast a chicken. The sweet-smoky flavor is extremely versatile. —A thin layer of mustard will help the spices adhere to the meat. Inexpensive yellow mustard works fine, but feel free to substitute whatever version you have on hand. —Cook the pork at a low temperature over indirect heat. —The meat will typically reach an internal temperature of about 150 degrees fairly quickly, but after this, the cooking process may seem to grind to a halt. It can take several hours for the temperature to reach 165 degrees once it's hit this plateau. Don't be alarmed—this is known as "the stall," and it's perfectly normal. —After the stall, you can wrap the pork in a layer of aluminum foil or butcher paper for a softer exterior. However, because we prefer a good hard layer of bark on the outside, we don't include that step in this recipe. Remember that a dark exterior doesn't mean the pork is burnt—the bark imparts a stronger flavor and texture to the meat. —It's also normal to see a dark pink ring just inside the bark. Some novices will panic when they see it, thinking their pork is undercooked. In truth, it just means that the smoker has done its work properly. —The meat will need to rest for at least an hour after cooking to allow the juices to redistribute. Use this time to prepare whatever sauces and side dishes you'll be serving with the pork. Wrapping the meat in a layer of aluminum foil will help to hold in the heat and moisture during the resting period.

Smoked Pulled Pork Recipe

Ingredients: For the Rub:
  • 1 tablespoon dark brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
Instructions:
  1. In a small bowl, mix together the ingredients for the rub. Set aside.
  1. Load the smoker with your choice of wood chips or pellets. Hickory is a great choice for pulled pork, but it's a good idea to combine it with a milder-flavored wood such as apple. By itself, hickory can impart an intense smoke flavor that overwhelms the natural sweetness of the pork.
  1. Preheat the smoker to 225 degrees Fahrenheit. This step is easily achieved if you're using a pellet smoker. Charcoal smokers will require close attention to ensure that the temperature remains steady throughout the cooking process.
  1. Pat the pork butt roast thoroughly dry with paper towels.
  1. Apply the mustard to the pork butt in a thin layer to help the spices adhere. Season the pork all over with the prepared rub, making sure to cover as much of the surface area as possible.
  1. Place the seasoned pork butt in the middle of the smoker with the fat side facing up.
  1. Close the lid. Cook the pork until it reaches an internal temperature of 195 degrees on an instant-read thermometer. This process should take at least 7 or 8 hours at this temperature.
If you prefer a softer bite to your pulled pork, you can wait until it reaches 200 degrees before removing it. Some pellet smokers may even come equipped with an internal temperature probe, allowing you to periodically check the readout without lifting the lid.
  1. Remove the pork butt from the smoker and wrap it tightly in a layer of aluminum foil. Let the meat rest for at least an hour.
  1. Using two forks or a pair of shredding claws, pull the meat apart into rough chunks. If it's been cooked properly, the meat will shred, making it easy to discard any large pieces of fat or gristle.
  1. The meat should taste delicious all on its own, but you can also apply Big John's Barbecue Sauce, depending on how you intend to serve the pork.
Smoked pulled pork might require a bit of advance preparation, but the good news is that the long, slow cooking process allows for plenty of downtime. This recipe should yield enough pork to serve 8 people, or 4 people with plenty of leftovers. [ ... ]
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