Tuesday, June 16, 2009

We Want Recipes!

We have heard back from many of you that you would like to see pork recipes on our blog. First, please understand that we are not chefs but farmers.

We try very hard to find recipes that aren't designed to add flavor to otherwise flavorless pork or to completely mask the flavor. We try to find recipes that allow us to taste the natural flavor of the pork.

One of my favorite meals is Biscuits and Gravy. We usually eat if for breakfast on days that we are going to be out working all day. It is hearty, filling, and keeps us going until lunch. However I love the flavor that our sausage gives the dish so much that I often ask to eat it for dinner too.

Biscuits and Gravy


1 pound of Christiansen’s Hog Heaven Berkshire Sausage
1/4 cup all-purpose flour
2 cups milk
Salt to taste
Freshly ground Black Pepper to taste
8 prepared biscuits


Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits. Serves 4

This is how Hollie usually prepares our pork chops:

Grilled Pork Chops


4 Christiansen's Hog Heaven Berkshire Pork Chops
3/4 cup of extra virgin olive oil
3 T McCormick Grill Mates Pork Rub

In a medium sized mixing bowl, mix pork rub seasoning and oil together. Place thawed pork chops in the bowl and stir oil mixture around till the pork chops are covered. Place pork chops on grill and cook to your preference. We like to cook our pork chops until the fat is just starting to crisp. To check if the pork is done, we make a small cut near the bone. The area around the bone is the last to cook. If you use a thermometer, the recommended internal temperature is 160 F. We usually eat this with fresh steamed asparagus and red mashed potatoes with skins on. Grilled onions and sautéed mushrooms are perfect as a topping on the pork chops.

This next dish is much more involved but mouthwateringly delicious. It beats nearly any dish I have had at any restaurant and is very gourmet. We adapted it from a recipe we found in Hobby Farms magazine

Cornish Game Hens with Apple-Bacon Stuffing


2, 1- to 1 1⁄2-pound Cornish game hens (regular chicken works also)
1 tsp. salt 1 to 2 T. vegetable oil
For Stuffing
5 slices of Christiansen's Hog Heaven Berkshire Bacon
1⁄4 cup onion, finely chopped
1 1⁄2 cups dry bread cubes
1 cup apple, peeled and grated, tart or sweet according to preference
1 T. fresh parsley, chopped
1⁄4 tsp. dried thyme
1⁄4 tsp. dried marjoram
Salt and pepper to taste
2 to 4 T. dry white wine
For Glaze
1⁄4 cup apple juice concentrate, thawed
1 T. lemon juice
1 T. butter, melted


Remove giblets from hens and discard or save for another use. Rinse hens under cold water and pat dry. Season cavities with salt. Set aside in refrigerator until ready to stuff. To prepare the stuffing, fry the bacon slices until crisp. Remove bacon strips from pan and crumble. Sauté onions in the drippings until soft. Remove onions with a slotted spoon. Reserve 2 tablespoons of drippings. (If bacon does not yield 2 tablespoons of drippings, add melted butter to equal 2 tablespoons). Place bread cubes in bowl and drizzle over reserved bacon drippings. Add apples, bacon, onion, parsley and seasonings; stir to combine. The mixture should just stick together without being soggy; if mixture seems too dry; add 2 to 4 tablespoons of dry white wine. Lightly stuff birds (do not pack firmly). If they still have their neck skin, pull the skin to the back and twist wing tips under back to hold the skin in place. If hens do not have neck skin, wedge a thick slice of apple or onion in neck cavity to hold stuffing in place. Tie legs to tail. Place hens, breast side up, on rack in shallow roasting pan. Brush with vegetable oil. Cover loosely with foil. Roast in a preheated, 375-degree F oven for approximately 90 minutes or until you can move the drumsticks easily in their sockets and the meat is no longer pink. Remove foil after first 30 minutes. Meanwhile, combine glaze ingredients. Brush hens with glaze two or three times during last hour of cooking, eventually using all of glaze. If desired, use pan drippings to make gravy to serve with the birds: After birds are done, remove them from roasting pan and keep warm on a serving platter in the oven. Strain the pan juices, dilute with 1 to 2 cups chicken broth and heat to boiling. Thicken using your favorite method, either flour and water or cornstarch and water. Serves 2.

If you have a favorite dish that you would like to share we would love to try it. Send it to us and we will post it on our blog (with your permission) so that others can try it as well!

1 comment:

TJ said...

Thanks for the recipes! I'll be looking forward to more of them.