Ground Pork

Italian Pork Pie with Zucchini Crust

Recipe adapted by Elizabeth Boudreaux.

INGREDIENTS

FOR THE CRUST

  • 2 cups zucchini, coarsely grated
  • 1 tbsp. coconut oil
  • 3 eggs, lightly beaten
  • 1 tsp. garlic powder

FOR THE FILLING

  • 1 tsp. coconut oil
  • 1 can (6 oz.) tomato paste
  • 1 pound JVF ground pork
  • ½ tsp. dried oregano
  • ½ tsp. dried basil
  • 2 garlic cloves, minced

TOPPINGS (OPTIONAL)

  • Pine nuts
  • Parmesan
  • Unsweetened coconut flakes

INSTRUCTIONS

  1. Preheat oven to 350º.
  2. Mix all crust ingredients in a large bowl. Spoon mixture into a greased 9-inch pie dish. Press against sides and bottom to form crust.
  3. Heat oil in a large skillet. Add JVF ground pork and garlic. Brown, then drain any liquid left in pan.
  4. Add tomato paste and herbs; mix. Simmer, covered, for 10 minutes. Spoon onto crust.
  5. Bake 20 minutes.
  6. Add optional toppings. Return to oven and bake for 10 more minutes.

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Sweet Pepper Pork Nachos

Recipe for Success - VegOut 2017 Challenge

This recipe is a modified version of the Skinnytaste Bell Pepper Nachos.

INGREDIENTS

  • olive oil spray
  • 1 lb JVF ground pork
  • 1 can black or pinto beans, drained
  • 1 clove garlic, minced
  • 1/4 onion, minced
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth
  • 21 mini rainbow peppers, halved and seeded
  • 1 cup sharp shredded Cheddar cheese
  • 1 jalapeno, sliced thin (optional)
  • chopped avocados
  • chopped cilantro, for garnish

DIRECTIONS

  1. Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  2. Spray oil in a medium nonstick skillet over medium heat.
  3. Add onion, garlic and cilantro and sauté about 2 minutes, add ground pork, beans, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  4. Meanwhile, blanch peppers in boiling water to slightly soften before baking.
  5. Arrange mini peppers in a single layer, cut-side up close together.
  6. Fill each with cooked pork mixture, top with shredded cheese and jalapenos.
  7. Bake 8 to 10 minutes, until cheese is melted.
  8. Remove from oven and top with cilantro and avocado. Serve immediately.

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Greek Meatballs

From soon-to-be-new-dad John Henry Boudreaux (a.k.a. Baby Boy):

For those of you who don't know, my wife is pregnant with our first child! All very exciting. But there is something I am quickly realizing as the non-pregnant person in this relationship - WE ARE SUPERFLUOUS! It's amazing one of us is literally growing a person and for the other it is Tuesday. 
That separation between import of roles is dramatic and so I do the one thing I can do - COOK! My lady loves dishes that keep it simple. Steak should taste like steak, fish fish, asparagus asparagus. In general, I agree, but when cooking 3 meals a day, every day you want some variety. What's the solution? Meatballs!
Meatballs are a cook's laboratory where one can celebrate the meat while still adding some dynamic flavors and profiles. From the rich, garlicky ball that loves a marinara sauce to the light, airy one that floats in a miso soup, the meatball is delicious, diverse, and deserving of our attention. Think about meatballs when burgers feel played out or you have some left over pork or beef ground.

INGREDIENTS

  • 1 part ground JVF pork
  • 1 part ground JVF beef (or just one or the other)
  • BIG glop of full fat, greek yogurt
  • ¼ cup finely chopped scallion
  • 4 garlic cloves finely chopped or minced (best if you sweat them in olive oil before adding but not necessary)
  • Salt
  • Pinch of nutmeg
  • Big scoop of panko* I use panko for this rather than bread crumbs as it lightens the density and adds some nice flavor

COOKING

  1. Combine all ingredients. Make into golf ball sized balls.
  2. Heat olive oil in iron skillet (Go buy a cast iron skillet, pan and dutch oven if you don't own one. This isn't merely a suggestion - these are cheap, they take a whipping, and they last a lifetime+. Mom and Dad are still using a skillet from Mom's grandmother's boarding house).
  3. Sear and crust one side of the ball.
  4. Rotate ball 180 degrees and immediately place in 400 degree oven, reduce to 350 degrees, to finish (about 15 min.)
  5. Let sit for 10 minutes. 
  6. Serve

These delectable discoids go great dipped in Tzatziki sauce, placed on top of couscous, or made into a Gyro with kalamata olives and hummus. Try them out and let us know what works and what doesn't. Looking forward to hearing from you.

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Meaty Minestrone Soup

Yield: 4 to 6 servings.

For the soup:

  • 1 lb ground beef or pork from JVF
  • 3 tablespoons extra virgin olive oil
  • 1 sprig rosemary
  • 3 bushy sprigs thyme
  • 4 parsley sprigs
  • 2 leeks, white and light green parts only, chopped
  • 2 garlic cloves, minced
  • 1 medium zucchini or yellow squash (or half of each for color), diced
  • 1 carrot, diced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups vegetable or chicken broth
  • 1 pound fresh shell beans, shelled (about 1 1/2 cups)
  • 4 plum tomatoes (about 3/4 pound), diced
  • 1/2 cup thinly sliced green beans

For the pistou:

  • 4 cups fresh basil, packed
  • 1/3 cup slivered almonds
  • 1/4 cup chopped plum tomato
  • 2/3 cup grated Parmesan
  • 2 large garlic cloves, roughly chopped
  • 1 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  1. In a large pot over medium-low heat, heat the oil. Add the beef or pork and sauté until cooked. Remove the meat and set aside. Tie rosemary, thyme and parsley in a bundle with kitchen string if desired (this makes it easier to fish out later). Add the herbs, leeks, garlic, zucchini or yellow squash, carrot, salt and pepper to the pot and sauté until the vegetables are golden, 10 to 15 minutes.
  2. Add broth, shell beans, tomatoes, green beans and 4 cups water to the pot. Simmer partly covered until the beans are tender, 30 to 45 minutes. Discard herbs, add the meat back into the soup and simmer for another 10 minutes. Thin with a little water if the soup is too thick.
  3. Prepare the pistou: Pulse the basil, almonds, tomato, Parmesan, garlic and salt in a food processor until basil is chopped and all the ingredients are combined. Drizzle in olive oil while the motor runs and continue processing until a paste forms. Serve the soup with dollops of the pistou, letting people add more as needed.

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Ange’s Chili with Ground Pork

Ingredients:

  • 1 pound lean ground pork
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced approx.
  • 1 cup fresh mushrooms, chopped
  • ½ bag frozen green beans
  • ½ bag frozen sweet peas
  • 1 orange bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (28 ounce) can tomato sauce OR 1 15 oz. can + one can Rotel chilis and tomato for more spice
  • chili powder, to taste
  • ground cumin, to taste
  • 1-2 tsp white balsamic vinegar
  • soy sauce, to taste
  • dried marjoram, to taste
  • salt, to taste

Directions:

  1. Heat the olive oil in a large, deep skillet over medium heat, and cook the ground pork until evenly browned. Reserving the juices in the skillet, remove pork, and set aside.
  2. Stir the onions and garlic into the skillet, and cook in the pork juices over medium heat until limp but not brown. Because Jolie Vue pork is so lean, I add more olive oil if needed.
  3. Add the bell pepper and sauté until pepper starts to get tender, then mix in the mushrooms. Stir until mushrooms are done like you like them.
  4. Return the pork to the skillet with the sautéed vegetables. Mix in the tomato sauce and Rotel, if spicy chili is desired. Add the frozen peas and green beans. Season with chili powder, cumin, soy sauce, balsamic vinegar, marjoram and salt to taste. Reduce heat, and simmer 30-45 minutes to heat through and allow the flavors to blend.

This is a complete meal in a bowl chock full of vegetables and your fantastic forested pork. Enjoy! 

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Ground Pork Lettuce Wraps

Ingredients:

  • JVF ground pork
  • Soy sauce
  • Chili sauce
  • Onion, chopped
  • Garlic, chopped
  • Mushrooms, chopped
  • Water chestnuts, chopped
  • Lettuce

Directions:

  1. Brown 1 package of ground pork in a frying pan. Sometime I find the pork to be greasier than other times. When too greasy, I pour off the grease.
  2. Season with soy sauce and chili sauce. Once browned; add chopped onion, garlic, mushrooms and water chestnuts.
  3. Bring to table with whole lettuce leaves. Wrap the mixture in the lettuce leaves like a burrito and enjoy. It's a bit messy, but sure tastes delicious!

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Nishta’s Porky Asian Meatballs

Serves 4

Ingredients:

  • 1 pound ground pork (or beef)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 tablespoon shaoxing cooking wine, mirin, or sake
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 green onion, chopped fine
  • 1 teaspoon minced ginger
  • 2 to 3 cloves of garlic, minced
  • 3 large eggs, beaten (2 if you want firmer meatballs)
  • ¼ cup green bean starch (if unavailable, cornstarch will work just fine)
  • 1 pound bok choy, stems trimmed but otherwise intact

Directions:

Combine everything but the eggs, starch, and bok choy together in a large bowl and mash vigorously until well-blended. I just use my hands.

Add the starch and mix with a fork (I withdraw the hands-on approach at this point because the starch makes it quite sticky). Beat the eggs and add, mixing again to incorporate. The mixture will seem extremely liquid at first -- just continue to mix and the egg will gradually absorb into the pork, leaving a thick porridge-like mixture. If you want rounder and firmer meatballs that you can shape with your hands, use two eggs instead of three. I thought this yielded meatballs that were lovely and tender, so I used three.

Pour about 1/4 cup of oil into a large wok, or enough to coat the bottom with about 1/2 inch of oil. Turn the heat to medium and give the oil a few minutes to warm up. Using a 1/4-cup measuring cup or a large ice cream scoop, drop balls of the pork mixture into the wok in a single layer. Let sizzle in the pan for 2 to 3 minutes or until browned, then flip and cook the other side. Once the meatball is browned on both sides (it doesn't have to be cooked through), remove with a slotted spoon and set aside. You will likely have to fry in two batches.

Once all the meatballs are browned, line the bottom of a large pot with the bok choy leaves. Place the meatballs on top and turn the heat to medium-low. Cover and let steam for 30 to 40 minutes, or until bok choy leaves have wilted and the stems are tender. Serve with rice!

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Bean Pot

In your bean pot, add enough olive oil and butter to keep things from sticking. Brown your meat, be that ground pork or beef, or any of our sausages cut into slices. Remove meats when cooked, and add a mirepoix (see our cooking book if that term is strange to you). I suggest diced onion, celery and bell pepper. Fresh jalapeno if you like a little fire. When the vegetables are softened, add beans or peas and stock or water. Cook at slow simmer until beans are softened. Season as you go until your liking. Pop it further with some Tabasco if you like. Enjoy as a 1 piece meal. Make a lot and cover more than one dinner. Delicious and nutritious. While it is “Carby”, these are all complex carbs so much better than pasta, white rice or other processed carbs.

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