Pork Braised with Vegetables and Spices

• Cloves
• Nutmeg
• Bay leaf
• Cinnamon
• Red wine sauce
• Hatfield Pork
• Onion
• Carrots
• Celery

Directions:

1. Heat the oven to 300 degrees
2. Heat the vegetable oil in a skillet. When it is hot, brown the meat very well on all sides to sear. Place the meat on a plate
3. In a flameproof casserole with a tight-fitting lid, put the onion, carrots, celery, cloves, nutmeg, bay leaves, cinnamon, butter, and olive oil. Place the seared meat on top of the vegetables and spices
4. Put the skillet back on the heat, pour in the wine and boil briskly for twenty seconds, scraping the bottom of the pan with a metal spoon. Pour the contents of the pan over the meat and vegetables and add the stock and salt and pepper. Cover the casserole with foil and place the lid on tightly
5. Cook in the preheated oven for about three hours, turning the meat over every thirty minutes. The meat is cooked when it can be pricked easily with a fork. Transfer it to a board and leave it to cool a little
6. Skim the fat from the cooking liquid and discard bay leaves. Puree the sauce using a food processor or food mill, then taste and adjust seasoning and keep warm
7. Carve the meat into ½ slices and arrange them in a heated dish. Cover with some of the sauce and serve the rest separately

Cabbage and Bacon with BBQ Pork Loin Filet

• 1 lb Hatfield BBQ Pork Loin Filet
• 1 lb Hatfield Sausage
• 1 pkg Hatfield Apple Wood Smoked Bacon
• 1 large head Savoy cabbage
• 1 Tbsp Sage
• Salt and pepper to taste
• ¼ cup Butter

Directions:

1. In a medium cast iron pan layer the Apple Wood bacon starting from the center around the pan going clockwise. Add 2 cups of shredded raw cabbage seasoned with salt and pepper, sage and half the butter
2. Layer BBQ pork and sausage over cabbage, and add 2 cups of shredded cabbage seasoned with salt and pepper, sage and the remainder of the butter
3. Fold over fanned out bacon over top of cabbage in clockwise direction. Bake in 350 degrees oven for 50 minutes and flip cabbage and bacon and cook for another 10 minutes
4. Remove from oven and let cabbage pie sit for 10 minutes before removing from pan. Flip cabbage pie onto a drain rack and let sit for 5 minutes. Slice and serve

Asian Marinated Pork with Glazed Mustard

• 1 package of Hatfield Honey Mustard Pork Tenderloin
• Cloves
• Nutmeg
• Coriander powder
• 1 package Asian rice noodles
• Sweet soy sauce
• Cherry tomatoes, English cucumbers
• Cilantro, Fish sauce
• Sweet rice wine vinegar
• Lime juice
• Coconut sugar
• Hot chile sauce

Directions:

1. Slice the Honey Mustard Pork Tenderloin to thin slices of meat
2. Season with cloves, salt and pepper, nutmeg, and coriander seed. Add sweet soy and let pork marinate for 15 minutes
3. Soak noodles in cold water for 15 minutes. Drain out of cold water and add rice noodles to 2 quarts of boiling salted water. Cook for 7 minutes. Drain noodles in a strainer, rinse cold water over top
4. When noodles are cold add cilantro, fish sauce, sweet rice wine vinegar, lime juice, coconut sugar, and hot chile sauce
5. Slice cherry tomatoes in half and slice cucumber in disk and add to noodle salad
6. In a medium sauté pan on medium heat sauté the sliced pork on both sides. Remove from pan and add to salad and serve

Croque Madame / Crème Fraiche Béchamel

Croque Madame

Yield: 4 portions

• 8 slices Brioche
• 6 oz Hatfield Ham sliced thin
• 2 oz Gruyere cheese sliced thin
• 4 Quail eggs
• 4 tbsp Butter

Directions:

1. Butter one side of each brioche slice
2. Make a sandwich with ham and gruyere
3. Cook the sandwich on a griddle until toasted
4. Fry egg sunny side up and garnish each sandwich with béchamel and fried egg

Crème Fraiche Béchamel

Yield: 2 cups

• 5 tbsp Butter
• 4 tbsp All-purpose flour
• 4 cups Milk
• 2 tsp Salt
• 1/2 cup Crème fraiche

Directions:

1. Melt butter in a heavy bottom saucepan on low heat
2. Add flour and stir until combined
3. Cook flour and butter on low for 10 min
4. Add milk and bring to a boil, whisking entire time
5. Cook mixture on low for another 10 min
6. Remove from heat and strain through a fine strainer
7. Season with salt and crème fraiche

Brown Sugar and Apple Roasted Hatfield Ham/ Roasted Romesco Cauliflower

Hatfield Ham

• 1/2 Hatfield Ham
• 1/2 lb. Dark brown sugar
• 2 Honey Crisp apples, medium, diced
• 1/2 lb. Butter
• 8 oz Honey
• 1 qt Apple cider
• 1 qt Orange juice

Directions:

1. Preheat oven to 375°
2. Add butter, orange juice and apple juice to a baking dish
3. Add ham to baking dish and cook for 45 min covered with aluminum foil
4. Baste ham with pan juices every 10 min
5. Combine brown sugar and honey in a heavy bottom saucepan, bring to a slow boil
6. Cook honey and brown sugar for 10 min on low
7. Add apple to brown sugar and honey and mix
8. Garnish the top of the ham with the glazed apples

Roasted Romesco Cauliflower

• 2 ea Romesco Cauliflower
• 2 oz Butter
• 1/2 oz Salt
• Black pepper, to taste
• 1 oz Pecorino Romano
• 1/2 oz Olive oil

Directions:

1. Preheat oven to 375°
2. Clean cauliflower leaves & bottom stem off
3. Place in an ovenproof pan
4. Rub cauliflower in butter
5. Season generously with salt and pepper
6. Bake in an oven until tender (about 1 hour)
7. Remove from the oven, drizzle olive oil, and grate pecorino for garnish.  Serve hot

Whipped Garnet Yams

• 6 Yams
• 3 oz Butter
• Salt & black pepper, to taste
• 1/2 Vanilla bean

Directions:

1. Wash yams and roast in a 375° oven until tender (about one hour)
2. Peel yams while hot and place in a food processor
3. Puree with butter and vanilla. Season with salt and pepper

Tortilla Espanola/ Cheddar and Ham White Corn Grits

Tortilla Espanola

• 8 Eggs
• 1 Idaho potato diced small
• 1/2 Spanish onion
• 1 oz Heavy cream
• 1/2 tbsp Blended oil
• Salt and pepper to taste

Directions:

1. Whisk eggs and heavy cream together
2. Blanch small, diced potato in water until cooked through
3. Sweat Spanish onion in blended oil on low with no color
4. Mix onion, potato and egg together
5. Cook in a small non-stick pan on low until set
6. Finish in the oven until cooked

Ham and Cheddar Grits

• 1 cup White corn grits (Anson mill coarse grain)
• 2 cups Heavy cream
• 2 cup Milk
• 3 tbsp Butter
• 8 oz Hatfielf Ham, diced small
• 8 oz Grated sharp cheddar cheese
• Salt and pepper to taste

Directions:

1. Combine grits, heavy cream and milk in a heavy bottom saucepan
2. Bring to a slow simmer and cook for 1 hour on low
3. Finish with Ham, cheddar, butter and season to taste

Roasted Hot Hatfield Sausage with Brazed Saffron Fennel and Fennel Glaze

• 1 lb Hatfield Hot Pork Sausage
• 4 oz Olive oil
• 4 whole Fennel bulbs
• 4 oz Honey
• 4 oz Champagne vinegar
• 1 qt Chicken stock
• 2 Star anise
• Saffron to taste

Directions:

1. Cut the fennel into eight wedges
2. In a pot melt the honey and add the champagne vinegar. Then bring to a boil
3. Add the star anise, fennel wedges, chicken stock and the saffron
4. Simmer until fennel is tender. Remove the fennel and reduce the liquid by 80%, until a glaze
5. Roast the Hot Sausage until golden brown and finish in the oven
6. On a platter lay the fennel down and slice the hot sausage on top and sauce the glaze on top of the sausage

Crispy Curry Sweet Pork Pot Sticker and Peanut Salad

Crispy Curry Sweet Pork Dumpling

• 1 lb Sweet Hatfield Pork Sausage
• 1 cup Carrot
• ½ cup Onion
• 1 tbsp Cilantro
• 1 tbsp Ginger
• 1 tsp Mint
• 1 cup Scallions
• 3 tbsp Curry power

Directions:

1. Fine dice the carrot, onion, and ginger. Then chop the cilantro and mint. Then combine all the ingredients and mix together
2. Stuff the pork mixture into a yellow pot sticker wrapper and wet the inside edge then fold in half to make a half moon shape
3. It is ready to pan fry for three minutes until crispy

Peanut Salad

• 4 oz Frisee
• 2 oz Arugula
• 2 oz Chopped peanuts
• Sea salt, to taste
• 4 oz Curry cheddar or plain cheddar cheese

Directions:

1. Toss salad ingredients with dressing below

Vietnamese Dressing

• 1 cup Lime juice
• 1 cup Fish sauce
• 2 oz Sugar
• 2 oz Vinegar
• 1 cup Water
• 2 cloves Garlic
• 1 Thai chilies brunoise

Hot Pork Wonton Dumpling with Chanterelle Mushrooms Dashi

Pork Dumplings

• 1 lb Hatfield Hot Pork Sausage
• 1 cup Scallions
• 2 tbsp Cilantro, chopped
• 2 tbsp Ginger, minced
• 1 tsp Sesame oil
• 1 tbsp Light soy sauce
• Wonton wrappers

Directions:

1. First remove the sausage meat from the casing
2. Take about eight scallions and chop fine
3. Chop about half of a bunch of cilantro
4. With a micro planer, rub the ginger through the planer until you have two tablespoons
5. In a bowl combine and incorporate all the ingredients
6. You’re now ready to make the wontons

Dashi

• 8 cups Water
• 1 oz Hatfield Smoked Bacon
• Hana Katsuo or Dried Shaved Bonto
• 20 Scallion greens
• 1 Star anise
• 1 oz Mushroom soy
• 1 8 inch piece of Kombu
• 1 cup Chanterelle mushroom stems

Garnish

• Chanterelle Mushroom (roasted in a sauté pan until crunchy)
• Cilantro leaves
• Bean sprouts
• Sliced scallions

Directions:

1. In a hot pot start with the bacon, then the mushroom stems
2. Add the scallions whole and the star anise
3. Once everything is soft add the water and mushroom soy
4. Wash the Kombu off before you add it to the dashi
5. Bring the liquid to a simmer for 20 minutes
6. In the last five minutes add the Hana Katsuo. (Hana Katsuo is a cured dried Bonto fish; it has a light smoky flavor)
7. Strain the dashi and it is ready to serve. Add the dumplings and simmer for three minutes
8. Serve in a bowl then finish with scallions, bean sprouts, whole cilantro and roasted Chanterelles
9. Add garnishes

Marinated Pork Balls

• 2 oz Bread, crustless, white (about 2 slice best country bread)
• Milk
• 1 lb Pork, lean, diced
• 1 Garlic clove
• 1 bunch Fresh flat-leaf parsley
• 2 oz Hatfield Pork Roll, chopped
• 4 tbsp Parmesan cheese, freshly grated
• 1 pinch Nutmeg, grated
• Salt and freshly ground black pepper, to taste
• 3 Farm fresh eggs
• 2 tbsp Flour
• ¾ cup Dried breadcrumbs
• 2 tbsp Sweet butter
• 2 tbsp Olive oil

To Finish:

• 2/3 cup Meat stock or 2 1/2 cup Tomato sauce

Note: Instead of meat stock or tomato sauce, you could finish these polpetta with a meon sauce. For this, I mix 2 farm fresh egg yolks with the juice of 1 lemon (preferably organic) and 1 cup plus 2 tbsp hot meat stock. Add this just before you turn the heat off

Pork Steaks with Mozzarella and Oregano

• 1 lb Hatfield All Natural or Simply Tender Pork Tenderloin, thinly cut
• Salt and freshly ground black pepper to taste
• 2 or 3 sprigs Fresh marjoram
• 2/3 cup Red wine
• 8 oz Canned plum tomatoes, drained
• 3 tbsp Olive oil
• 1 Garlic, crushed clove
• 4 tbsp Flour
• 2 tbsp Sweet butter
• 4 tbsp Meat stock
• 3½ oz Italian mozzarella cheese, cut into very thin slices
• 1 tbsp Dried oregano

Directions:

1. Put the pork steaks in a dish and sprinkle with salt, pepper and the sprigs of marjoram. Pour over the red wine and leave to marinate for about an hour
2. Heat the oven to 400 degrees
3. Puree the tomatoes through a food mill or strainer directly into saucepan. Add 1 tablespoon of olive oil, garlic, and salt and pepper to taste. Cook over a lively heat without the lid, for 5 minutes
4. Lift the steaks out of the marinade and pat dry with paper towels. Turn the steaks over in the flour, coating both sides well. Shake off the excess flour
5. Heat the rest of the oil and the butter in a large skillet. When the foam has nearly disappeared, slide in the steaks and fry briskly to sear both sides. Pour over the strained liquid from the marinade and let it bubble for about 30 seconds, then add the stock and salt and pepper, and bring the liquid to a boil. Lower the heat and cook, covered, for 5-7 minutes
6. When the meat is cooked, transfer it to an ovenproof dish. Deglaze the skillet with a little water and reduce it to only 3 or 4 tablespoonfuls. Spoon the mixture over the steaks. Cover each steak with a layer of cheese and place a spoonful of tomato sauce in the middle. Sprinkle with oregano, salt and black pepper. Pop the dish into the preheated oven for about 5 minutes and allow cheese to melt

Pork Braised in Tomato Sauce

• 1 ½ - 3 ¼ lb Hatfield All Natural or Simply Tender Pork Tenderloin, in one piece
• 1 Garlic clove, chopped
• 1 tsp Dried oregano
• Salt and freshly ground black pepper to taste
• Apple Wood Bacon
• 2 tbsp Olive oil
• 2 tbsp Tomato paste
• 4 14 oz Canned chopped tomatoes, with their juice

Marinade Ingredients

• 1 ¼ cups Light red wine
• 2 tbsp Olive oil
• 1 Small onion thickly sliced
• 1 Celery stalk (cut into pieces)
• 4 or 5 Garlic cloves, unpeeled and crushed
• 1 Bay leaf
• 4 or 5 Parsley stalks
• 1 handful Fresh basil leaves
• 2 cloves
• ¾ tsp Grated nutmeg
• ¼ tsp Ground cinnamon
• 5 Black crushed peppercorns
• 1 tbsp Coarse sea salt

Directions:

1. Place the meat in a bowl
2. Mix all the ingredients from the marinade and spoon over the meat. Leave in a cool place (not in the refrigerator unless the weather is hot) for 12 hours, turning the meat over whenever you remember
3. Heat the oven to 325 degrees. Lift the meat out of the marinade and dry thoroughly
4. Mix together the garlic, oregano, salt and pepper and coat the bacon in the mixture and wrap the Pork with the Bacon
5. Heat the olive oil in a large skillet and sear the meat until brown on all sides. Transfer to a heavy flameproof pot just large enough to hold the meat snugly
6. Strain the marinade and pour over the meat. Add the tomato paste to the skillet, stir and sauté for no more then 30 seconds
7. Add the tomatoes and their juice and season with salt and pepper, bring to the boil and then pour over the meat. Bring to boil again; cover the pot with a piece of foil and a lid and place in the preheated oven. Cook for about 30-45 minutes
8. When the meat is ready, transfer it to a wooden board and leave it to rest for 10 minutes or so, than carve into slices at least ¼ in thick. Lay the slices in a heated dish, spoon over the juices and serve at once