Ingredients:
1# Thick Cut Bacon
Black Pepper
Brown Sugar
Maple Syrup
Preheat oven to 400 degrees. Take a strip of bacon and starting at one end, roll it up tightly to form a rosette. Use two toothpicks to form a cross and hold the roses together. Place on wire rack on top of a foil lined baking sheet. Brush roses with maple syrup and sprinkle black pepper and brown sugar. Bake for approximately 20-30 min. Remove from oven and let cool. Remove toothpicks. Arrange on a plate with basil leaves or place the roses on fake stems for a floral arrangement.
Ingredients:
1# FRF Italian Sausage Chub
1 Medium Onion, chopped
(2) 6 oz. Tomato Paste
6 Cloves Garlic, minced
3 (32 oz) Chicken Broth
1 (14.5- ounce) Can Tomatoes diced and undrained
1 (16 oz.) Package Tri-Color Tortellini w/Cheese
1 (16 oz.) package Frozen Baby Spinach, coarsely chopped
3 TBSP Fresh Basil, minced
1/4 tsp Black Pepper
Crushed Red Pepper Flakes
1 TBSPN Italian Seasoning
Parmesan Cheese
In a Dutch oven add the sausage and the onion, crumbling the sausage. Over medium heat brown sausage until done. Add garlic and sauté for approx. 4 minutes. Add Chicken Broth, Diced Tomatoes and Tomatoe Paste. Continue stirring, bring to a slight boil, add tortellini, stir occasionally until tortellini becomes tender. Reduce heat to low, add spinach, basil, pepper, and red pepper flakes. Cook the soup until the spinach is wilted and the tortellini are tender, about 2-3 minutes. Serve with cheese.
Ingredients:
1 lb FRF Fresh Zesty Chorizo
1 Poblano Pepper Chopped
1 Cubanelle Pepper Chopped
1 Sweet Onion Chopped
1 can (4oz) Diced Green Chiles (drained)
1 can (12 oz) Evaporated Milk
8 oz Cream Cheese
1/2 Cup Diced Red Bell Peppers
16- 20 oz of your favorite cheese, here are some suggestions:
Monterey Jack
White American Cheese
Pepper Jack Cheese
Mexican Velveeta Cheese
Preparation:
Brown off the chorizo and set aside on a paper towel lined bowl. Sauté peppers and onions until translucent. In a slow cooker cube up your choice of cheese and evaporated milk and set the gauge on low. Stir frequently. After cheese has melted stir in chorizo, peppers and onions and green chiles.
CANDIED BACON
One of my grandma's favorite treats for parties, candied bacon is very easy to make and delicious!
Ingredients:
-Bacon (Thick or Regular Cut)
-Yellow Mustard
-Brown Sugar
Preparation:
Preheat oven to 400 degrees. Cut bacon in half and lay on parchment paper covered pan; brush with yellow mustard and sprinkle with brown sugar. Bake until browned (after 12 minutes check often until the bacon is as you like). The bacon will crisp up more as it cools.
STANDING PORK RIB ROAST ON OUR WEBER KETTLE GRILL
This year we decided to cook a Standing Pork Rib Roast on our Weber Kettle grill. With the knowledge that our Forest fed pork cooks faster than store bought pork . We documented all times and temps to share with you in hopes that you also can prepare a juicy tender roast.
Ingredients:
4# Standing Pork Roast
1 TBSP Black Peppercorns
1 TBSP Fresh Sage
1 TBSP Fresh Rosemary
1 TBSP Fennel Pollen
3 TBSP Olive Oil
1 TBSP Juniper Berries
6 cloves Garlic
Sea Salt To Taste
Preparation:
Processed all ingredients in a small food processor into a paste. We rubbed the paste evenly onto the roast and wrapped in cellophane and let sit at room temperature for 1 hour. Fired up the Weber Grill using 2 charcoal baskets, placed on opposite sides of the kettle. We placed our roast on a cooking rack and into an aluminum pan placed it in the center of the grill to obtain indirect heat. The grill temp was hovering between 350 and 375 degrees. We placed an electronic remote oven thermometer in the center of the roast. To our amazement the internal thermometer read 100 degrees within 30 minutes! This roast was cooking a lot faster than we anticipated. We propped the lid of the grill open halfway to bring the internal grill temperature down to 250 degrees and continued cooking until the internal thermometer read 135 degrees. We pulled the pan and roast off the grill and within 5 minutes our roast was resting at 140 degrees. We let it rest for 10 minutes and sliced. It turned out phenomenal!
Ingredients:
1/4 cup Brown Sugar
1/2 cup Honey
1/2 cup Water
1/4 cup Dijon Mustard
1 teaspoon ground Cloves
Optional:
2 Tablespoons of Fresh Ginger
1 Tablespoon of Lime or Lemon Juice
We do not add water or any solution to our Hardwood Smoked Hams. So we recommend the following for a moist and tender Ham.
Preparation:
Combine all ingredients and mix well. We recommend placing your Ham in an oven bag or slow cooker liner, cut side down, pour glaze over the ham, twist bag shut and cook in a slow cooker on low, appr 1 hour per pound. If you do not have a slow cooker or crock pot use a dutch oven pot in your oven set at 200 degrees. Ham will be done when it reaches an internal temperature of 140 degrees. Let Ham rest for 5 minutes before carving.
INGREDIENTS:
1# Bacon, chopped
3# Pork Loin, Cubed
1 Stick Unsalted Butter
Seasoned Flour
3 Onions, Chopped
5 Celery Ribs, Chopped
7 Sliced Carrots
5 Cloves Garlic, Minced
2 cups Dry White Wine (We Used Yellowtail Sauvignon Blanc)
4 cups Chicken Broth
1 TBSP Thyme Leaves
1/2 tsp Ground Cloves
1# Mushrooms, Sliced
16 oz Frozen Peas (1 Bag)
16 oz Heavy Cream
Salt & Pepper
PREPARATION:
In a Dutch Oven Render Bacon end’s down. Remove from Pot and set aside. Add the stick of butter. Dust loin meat with Seasoned Flour and brown on all sides. Remove Meat and set aside.
Sauté Onions, Celery and Garlic until transparent.
Add wine and de-Glaze pan. Simmer until alcohol evaporates.
Add broth, return meat and bacon. Cover the pot, place in oven at 300 degrees for 1 hour.
Add Carrot and Seasonings, return to oven for another hour.
Add Mushrooms and Peas for another hour.
Mix in Heavy Cream and let sit on the stove, covered.
1 medium red cabbage
¼ cup butter
2 TBSP Vinegar
2 TBSP Sugar
½ cup water
1 tsp salt
½ cup red currant jelly
Chop cabbage fine and put in big pot. Add butter, vinegar, sugar, water and salt. Cook for 1 hour on low heat. Add jelly and cook for 20 minutes longer.
This is a very simple Recipe. It is a 1:1 ratio.
Ingredients:
We tossed potatoes with ¼ cup of vegetable oil and season to taste (salt, pepper, sage, etc). Bake in a 400’ Oven for 30 to 35 minutes. One could deep fry the potatoes for a nice crunch.
Saute onions, Peppers and Sausage.
Toss with potatoes.
Works great in omelets, served with poached eggs, or you can add cheese and eggs for a Farm Style Breakfast Burrito.
Ingredients:
FRF Pork Loin Roast
Bag Sunset Wild Wonder Sweet Peppers, Seeded and Cut Length Wise (Red, Orange, Brown & Yellow)
2 Red Bell Peppers, Seeded and Cut Length wise
BelGioioso Sharp Provolone Cheese, Shaved
Head of Garlic (15 heads), Shaved
Olive Oil
Montreal Steak Seasoning, Salt & Pepper
Louie’s Italian Beef Au Jus Seasoning
Hoagie Bread
Banana Pepper Rings
Thermoworks Smoke Thermometer
Preparation:
Place Cut Peppers into Roasting pan and toss with the Olive Oil, S & P and Garlic in an oven with a Temperature of 450 degrees for 20 minutes.
Rub Roast with Olive Oil and season with Montreal Steak Seasoning. Place in Roasting Pan Rack Oven at 450 Degrees for 20 minutes, reduce oven temperature to 350 degrees. Set your Leave In Thermometer (We Use Thermoworks Smoke) for 135 degrees. Let it rest for 20 minutes, place in Refrigerator for future slicing.
Take the Louis Au Jus Seasoning mixed with water and bring to temp on a stove top. Reheat the roasted pork in the Au Jus. Assemble the sandwich on Hoagie Bread, Cheese, Roasted Peppers and Banana Pepper Rings (or Hot Jardinière).
EASY OSSO BUCCO
Ingredients:
6 Pork Shanks
1 tablespoon olive oil
1 tablespoon butter
2 large sweet onion, diced
4 large carrot, diced
2 ribs celery, diced
1 teaspoon kosher salt
1/4 cup tomato paste
Seasoned Flour
1 cup white wine (We used Sauvignon Blanc)
2 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried ground rosemary
1/2 teaspoon ground cloves
Preparation:
Salt and pepper both sides of pork shanks. Heat oil and butter in Dutch Oven over high heat. Dust shanks with seasoned flour, brown pork until it achieves a nice sear on all sides. Transfer to a plate, reduce heat to medium. Add onions, carrots and celery to pot. Season with salt and pepper. Cook until onions are translucent. Add tomato paste and cook and stir for a bout 2 minutes. Add white wine and stir. Simmer for about 5 minutes. Add bay leaf, thyme and rosemary and ground cloves. Add chicken stock and stir. Transfer shanks back into pot, cover and place into 300 degree oven for 3 ½ hours. Remove bay leaf Serve shanks with plenty of sauce.
Ingredients:
5 pounds of washed and diced redskin potatoes
Chicken Broth
1 tablespoon roasted garlic (We use Spice World Roasted Minced Garlic)
½ cup butter
4 oz cream cheese
1 cup heavy cream
Salt and pepper to taste
Preparation:
Boil diced potatoes in chicken broth until fork tender. Strain potatoes and place in large mixing bowl. Add butter, cream cheese, cream and mash/mix. Add garlic and continued mixing until desired creaminess. Salt and pepper to taste.
Ingredients:
1 tsp Vegetable Oil
1 (3-4 lb) FRF Pork Shoulder Roast
1 cup Barbeque Sauce
1/2 cup of Apple Cider Vinegar
1/2 cup Chicken Broth
1 TBSP Yellow Mustard
1 TBSP Worcestershire Sauce
1 Onion, chopped
2 large Cloves of Garlic, Crushed
1- 1/2 Tsp Dried Thyme
8 Hamburger Buns, split
2 TBSP of Butter, as needed
Preparation:
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbeque sauce, apple cider vinegar, and chicken broth. Stir in brown sugar, yellow mustard, Worcestershire sauce, onion, garlic and thyme. Cover and cook on low until the roast shreds easily with a fork, around 8 hours.
Remove the roast from the slow cooker, shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into toasted buns.
HARDWOOD SMOKED SAUSAGE & NOODLES
Ingredients:
1 Pckg Forest Ridge Farms Hardwood Smoked Sausage, cut into little disks
1 Large Sweet Onion, diced
4 Cloves Garlic, minced
2 Bell Peppers (Red, Orange), diced
2 Cans of Diced Tomatoes, drained
1 Tablespoon Thyme leaves
Salt & Fresh Ground Pepper
8 oz Pckg Amish Homestyle Noodles (We used Essenhaus)
1 ½ Cups Vegetable Broth
1 Cup Skim Milk
1 Cup Shredded Parmesan Cheese
Olive Oil
Preparation:
In Olive Oil saute onions, bell peppers, tomatoes and season with salt and pepper. Cook down until onion and peppers get soft then add garlic and sausage and saute for 5 minutes. Add noodles, broth and milk and bring to a boil, sprinkle in Thyme. Turn down heat to medium low and cover pot and continue to cook for approximately 15 minutes or until noodles are tender. You may have to add additional broth. Once noodles are done take the pan off the heat and stir in cheese and garnish with crushed red pepper flakes or parsley. Enjoy!
Jambalaya recipes fall under one of two categories: Cajun or creole. What sets the two apart are tomatoes and the order in which the ingredients are cooked.
The major differences are:
You can easily spot a Cajun or creole jambalaya by the color: Cajun has a brownish hue, and creole is red.
Ingredients:
1 lb Russet Potatoes peeled and cubed
1 lb FRF Fresh Ground Kielbasa
½ lb FRF Hardwood Smoked Bacon Diced
32 oz Sauerkraut rinsed and drained (We prefer Kuhn's Traditional Style)
2-32 oz boxes of Chicken Broth
1 Can NEW ! Campbell's Condensed Mushroom Cooking Soup
1 Large Sweet Onion Diced
2 Large Carrots Diced
1 Large Celery Stalk Diced
2 teaspoons Dill Weed
3 Cloves of Garlic (app 1 TBSP)
Salt and Pepper to taste
Preparation:
Render Bacon to semi crispy. Remove from pan to a paper towel lined dish. Set aside. Saute celery, onions and carrots for app. 5 minutes. Add Sausage and Garlic and Saute until done. Transfer to stock pot and add the well drained sauerkraut, potatoes, chicken broth, mushroom cooking soup. Simmer for 30 to 45 minutes, add Bacon, simmer for another 10 minutes or until sauerkraut is tender. Enjoy!
PORK CHILI VERDE
Ingredients:
1- (3-4#) Boneless Pork Roast cut into 1” cubes
1 ½ lb Tomatillos husks and stems removed and halved
5 Poblano Chilis, stemmed, halved and seeded
2 Sweet Onion cut into 4 wedges
5 Garlic Cloves, peeled
1 Jalapeno stemmed, halved and seeded
2 Tomatoes, cut in half
2-1/2 cups of Chicken Broth
Olive Oil
1 tsp Dried Oregano
1 tsp Ground Cumin
¼ tsp Ground Cinnamon
¼ tsp Ground Clove
2 Bay Leaves
2 tsp Sugar
Seasoned Flour
Salt and pepper to taste
Garnish with Fresh minced Cilantro and Lime Wedges
Preparation:
Wash tomatillos, cut in half and place cut side down on a cookie sheet, along with garlic cloves, onions, peppers and tomatoes. Place under a broiler set on high for 5 to 7 minutes until the skins turn lightly black. Once poblanos and jalepenos cool, remove their skins. Put the tomatillos, tomatoes, onions, garlic, chilis and chicken broth in a food processor and pulse until all ingredients are blended and minced. Season the pork meat generously with salt and pepper and lightly flour with seasoned flour. Heat oil in a dutch oven over medium high heat and brown the pork cubes well in small batches, on all sides. Once browned return to dutch oven and cover with the tomatillo mixture. Stir in seasonings. Place in 325 degree oven, covered for approximately 2 ½ to 3 hours. Check and stir every hour, you may need to add additional chicken broth. Adjust seasonings to taste with salt and pepper. Serve with warm bread or flour tortillas.
REVERSE SEAR OF 1# IMPRESSIVE RIB CHOP WITH OUR HOMEMADE SPICE RUB
Pork Spice Rub and cooking method for our Tomahawk Rib Chops:
Ingredients:
1 cup Turbinado Cane Sugar
1/2 cup Kosher Salt
4 Tablespoons Smoked Paprika
2 Tablespoons Coarsely Ground Black Pepper
2 teaspoons Cumin
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Cayenne Pepper
Preparation:
Combine all ingredients in bowl and transfer to air tight container.
Cooking Instructions: "Reverse Searing"
The night before serving, place a wire rack on a rimmed baking, sheet sprinkle and rub the Perfect Spice Rub over the meat. Place uncovered in the fridge. Remove from fridge 2 hours before cooking. Pre-heat oven to 250 degrees and place in oven until you reach an internal temperature of 110 degrees (which should take about 30 minutes). Check temperature every 5 minutes. Pull from oven when you reach an internal temperature of 110 degrees. If finishing and searing on a grill pre-heat your charcoal or gas grill (we had our charcoal grill hovering around 500 degrees) Grill the chops on high heat for app. 1 to 2 minutes per side or until you get an internal temperature of 135 degrees. If finishing/searing on a stove top use a cast iron pan on high heat to sear chops on both sides. Let rest for 5 minutes and serve
We have found that it is a must to a have a quick and accurate meat thermometer, we use the Thermopen.(Check it out in our Products Ratings & Reviews Page)
THE PERFECT OVEN BAKED BACON
Cover a cookie sheet pan with parchment paper and arrange bacon on top of the parchment paper, evenly spaced apart. Bake at 375 degrees for 15 minutes, carefully flip over and cook until bacon is fully cooked, Golden in color and crisp about 8 to 10 minutes depending on your preference of crispness.
Ingredients:
2 lbs of your Favorite FRF Breakfast Pork Sausage
6 TBSP Butter
1 cup A/P Flour
9 cups Milk
2 tsp Black Pepper
1 tsp Salt
Instructions:
Brown sausage in large skillet over medium high heat. Drain sausage and set aside. Add butter to pan and stir until melted. Sprinkle flour in the butter slowly and whisk gently. Pour milk into the flour mixture slowly, whisking constantly to the desired consistency. Taste the gravy and adjust seasoning if necessary. Add Sausage into the gravy and mix thoroughly. To increase or decrease the amount of gravy follow this Formula: 1/3 cup flour to 2 TBPS Butter to 3 cups milk.