Submitted by Kimberly Keiter of 4 Corners Ranch, how we make our chuck roasts!
2.5 - 3# bone in Chuck Roast from 4 Corners Ranch
Harissa Olive Oil from Zi Olive
Aged Cabernet Sauvignon Balsamic Vinegar from Zi Olive
Spicy Verde seasoning from Olde Virden's Red Hot Sprinkle
Salt & Pepper
Chopped celery, kohlrabi, potatoes, onions, carrots, etc.
3 cups water (in 2 and 1 cup quantities)
Pre-Heat oven to 225
In a large roasting pan (with lid), coat the bottom of the pan lightly with Harissa Olive Oil. Place the thawed roast in the center (no rack) and flip to coat both sides with the oil. Add 1/8 cup of ACS Balsamic Vinegar to 2 cups water and cover the roast with this mixture. Sprinkle roast lightly with Spicy Verde, salt and pepper. Cover and place in center rack of over for 6 hours. After 6 hours, add remaining cup of water (or more if desired) and chopped vegetables, turn the heat to 275 and re-cover. Cook for additional 2 hours or until veggies are tender. Let stand about 20 min and the roast will pull apart.
Using a 5# chicken from Bales Farm, Aliceson Bales (owner) shares her ideas how to make a whole chicken last for a few meals:
Begin by spatch-cocking the chicken. This is a super easy process and allows the chicken to sit flat in the pan as well as roast evenly and quickly. I put the chicken in a cast iron skillet with some melted butter and fresh herbs (whatever I have on hand), then roast at 350 degrees for an hour. That's it. It is so easy.
Once the chicken is done I slice the breasts for the first family meal. The hubs usually eats the wings and a drumstick as well. After the chicken is cool and I'm cleaning the kitchen (because that's what all moms do after supper, right? I mean, really, who's helping with the clean up?), I pull all the meat off the bones and put in a zip-loc bag and the bones in another.
The next family meal is pasta with veggies and chicken which always gives us leftovers for lunch.
The next time I use the leftover chicken I make the vintage Poppy seed chicken casserole from Southern Living (it's in the cooking Bible we all got as a wedding gift) and we get three family meals from it. Three.
Then we have enough pulled chicken for nachos for another family meal and 2 sandwiches for lunch.
I make bone broth using water, bones and a tablespoon of organic apple cider vinegar to bring out the collagen in the bones (which they swear is like natural Botox) and the hubs and I drink for lunch until we are sick of it and I freeze it to put with soups in the fall and winter.
If you're counting that's SIX FAMILY (of 3) MEALS for supper, three lunches and bone broth for days and days and days which will still leave you with enough broth to use in soups. That's what you get with one chicken and an hour of roasting with less than ten minutes' prep time for each additional meal.
Submitted by Elizabeth Malayter of JEM Farms
2 JEM Farm thick cut bone in pork chops
Salt and pepper to taste
1 jar L&M’s “Hot for you” pineapple mango jam with Old Virden’s Red Hot Sprinkles
2 TBS of balsamic vinaigrette
1/2 peeled and diced fresh mango
1/2 peeled sliced fresh pineapple
Red Hot Sprinkle to taste (also available in Spicy Verde for a tangy spice)
Defrost the pork chops, in the refrigerator, overnight if possible. Select your preferred cooking surface- my suggestions are either the grill outside, a nice seasoned cast iron skillet, or... 🙂
While the grill or pan is heating, season the chops with S&P to taste. They should not need any additional fat to cook nicely. I would plan on cooking for about a total of 8 minutes a side. You will be adding the glaze in the last few minutes of cooking, just spoon a bit over each chop. Do not turn the glaze side down, as the glaze will burn, and the mango dice will stick. If you have extra glaze, you may bring it warm to the table to add to your chop as you eat, or to dip your grilled pineapple in.
While your chops are cooking, in a small pot dissolve the jam, the diced mango and the balsamic vinegar in a small pot. This should cook over very low heat until all but the chunks of mango are liquid. The glaze may taste a little hot if you taste it straight, but on the pork chop it will be very tasty.
For garnish and plating: Lay the pineapple slices out on a plate and sprinkle with a little Old Virden’s Red Hot Sprinkle. As you are finishing the pork chops, Lay the pineapple slices in the hot skillet, or on the hot grill. Turn once, about 1 minute a side. Enjoy beside the pork chop.