This recipe came from Southern Living magazine. Delicious with greens and goat cheese or use it as a marinade for pork or chicken.
It’s a great use for the Pepper Jelly recipe on our site!
Red Pepper Jelly Vinaigrette
Pork
Redeye Glazed Pork Tenderloin with Black-Eyed Peas
And finally – a fabulous recipe from Linton Hopkins of Restaurant Eugene. It ran in Bon Appetit back in February 2012. You could just do the peas and tenderloin if making the gravy seems like too much, but for a meal when you want to impress someone with fabulous Southern flavors, this would be a beautiful thing to make. It’s complicated, but so representative of the kind of cooking that’s made Hopkins an Atlanta treasure.
Caramelized Sweet Onions
For use in Caramelized Onion and Swiss Popovers, or anywhere else that strikes your fancy (grilled cheese sandwiches, a topping for burgers, with grilled steaks or pork chops, in quiches or tarts…use your imagination and have fun with them!)
Hoisin Pork with Napa Cabbage
I’m sorry not to remember where this recipe came from, but it’s a delicious and pretty traditional use for that head of Napa cabbage.
Greek Salad with Pork Tenderloin and Lemon-Basil Vinaigrette
You can substitute chicken or shrimp here.
Spicy Ginger Pork Noodles
Is last week’s head of bok choy still sitting in your refrigerator (like mine)? If so, combine it with this week’s and make this dish.
Country Style Sausage with Fried Apples
Yes, you can make sausage. Yes.
This recipe is adapted from “American Cooking: Southern Style” by Eugene Walter. A nice recipe if you don’t have a meat grinder. You can hand chop the pork or use a food processor to finely chop the pork. Just be sure not to process it too much. You want to use a fatty cut like pork shoulder (not pork loin) so you get the ratio of fat to lean needed for sausage. Go to Riverview’s booth at your favorite farmers market and buy some pork shoulder. Come home and make sausage.
Pork and Squash Stir-Fry
A simple recipe perfect for some Riverview pork and either your butternut or delicata squash.
Ham Roast 411…or 911
Onion and Ham/Tasso Tart
Did you see this recipe Deborah Geering published in her blog for Atlanta magazine? It was listed as “Vidalia Onion and Tasso Tart”. I’ve adapted just a smidge. Her notes:
“Taqueria del Sol chef David Waller shares this seasonal recipe featuring Georgia Vidalia onions and tasso, a smoked, cured pork product popular in Cajun cooking. Serve the tart for brunch or a light supper with a green salad. Note that the tart’s crust must be prepared in advance. Lard gives the crust’s dough a flaky texture. If you prefer, you may substitute solid vegetable shortening, butter, or a combination of both.”
Now the onions in our box aren’t Vidalias, but they are sweet onions so they’ll work perfectly here. Easy enough to substitute whatever ham you can get for the tasso. Or eliminate it. Or use bacon …. or Riverview sausage ….. or …….