Italian Pork Ragu
What to do with Berkshire Pork neck bones?
They're great in soups and stews but this recipe is our favourite. What could be better on a cold winter night but Berkshire Pork Neck Ragu? When the pork neck bones cook in the tomato sauce (we make our sauce from San Marzano tomatoes grown on the farm), they release their marrow, giving the ragu a deep rich flavour.
Braised Pork Roast with Sauerkraut
Braising is a great way to prepare a pork roast. This recipe adapted from Marcus Samuelsson, features tastes from around the world - Indian fenugreek seeds, Hungarian paprika, Scandinavian caraway seeds, and of course homemade German sauerkraut. This is great comfort food when served with mashed potatoes for a fall or winter supper.
Slow Cooker Beans With Pork and Maple Syrup
A great meal that you can make ahead and even freeze for a later time. We use our own beans, that we dry in the fall and use throughout the winter, as well as our own maple syrup. You can substitute molasses for the maple syrup or use a combination.
Grilled Southwest Pork Burgers
As a break to ground beef burgers, give this Grilled Southwest Pork Burgers Recipe a try. These burgers have a delicious combination of flavors and are nice and juicy. This is a simple recipe that’s quick to put together and doesn’t require that many ingredients. For the hot peppers in this recipe, I use Hot Banana pepper rings, but you can substitute the type of peppers you prefer, or have on hand. These burgers are delicious!
City Chicken isn’t actually chicken; it’s also been known as mock chicken. It’s sometimes thought of as a Polish recipe, although it’s not actually from Poland. What’s up with this dish?
Dating back to the turn of the previous century, City Chicken, a Polish-American recipe, has roots in Pittsburgh, Pennsylvania and Cleveland, Ohio and spread to Great Lakes cities such as Detroit, Michigan and Buffalo, New York. Nostalgic comfort food at its best!
Made of small bits of meat, usually pork and veal because during the Great Depression, they were less expensive than chicken. The meat used was often scraps, placed on a wooden skewer and formed to resemble a chicken leg. It was breaded and fried and/or baked.