Black-Eyed Peas Ham and Collard Greens

 

Black-Eyed Peas Ham and Collard Greens
Author: Cibola Kitchen
Prep time:
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Ingredients
  • 1 pounds dried black-eyed peas
  • 1 large or 2 small ham hocks
  • 1 teaspoons kosher salt
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • 2 tablespoons cooking oil
  • ½ teaspoon crushed red pepper
  • 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
  • 1 bunch scallions, chopped
Instructions
  1. Place peas in a large Dutch oven. Add ham hock, cover with 10 cups water and turn heat to high. Add salt, onion, bay leaf, black pepper and allspice.
  2. Bring to a boil, then reduce heat to a gentle simmer for 1 1/2 to 2 hours, until peas are tender. Add water as necessary, always keeping liquid level 1 inch above surface, stirring occasionally. Turn off heat. Check broth for salt and adjust seasoning. Remove ham hock. Chop or shred meat in rough pieces and set aside.
  3. Put a large wide skillet over medium-high heat. Add cooking oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, and cook until greens are soft, about 20 minutes. Check seasoning.
  4. To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

 

Ham Hocks & Beans

 

Ham Hocks & Beans
Author: Cibola Kitchen
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Ingredients
  • 1 pound dry pinto beans (but any beans will work)
  • 2 ham hocks
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon oregano
  • 1 teaspoon pepper
  • salt
Instructions
  1. Wash beans and remove all non-bean material.
  2. Place beans, ham hock, onions and garlic in large Dutch oven filled with water.
  3. Add spices. Bring to a boil. Simmer on medium-low heat for 4-5 hours. Add more water as needed.
  4. Remove the ham hocks when they are tender and falling apart, let cool, pick the meat and stir back into the beans.

 

Southern Collard Greens

 

Southern Collard Greens
Author: Cibola Farms Kitchen
Prep time:
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Ingredients
  • 1 Pound of fresh Collard Greens, washed well and chopped.
  • 1 -2 Ham Hocks cut into pieces.
  • 1 Medium Onion, chopped
  • 2 Cloves of Garlic, chopped
  • 1 teaspoon of Black Pepper
  • 1 Tablespoon of Salt
  • 1 Tablespoon of Sugar
  • 1 Tablespoon of Texas Pete Hot Sauce
  • 3 strips of bacon, diced
  • 3 quarts water
Instructions
  1. Wash the collard greens thoroughly. Remove and discard any stem pieces.
  2. Heat a pan with the bacon pieces and render the bacon fat. As the fat is nearly fully rendered, add the onions and cook for 3 minutes. Add garlic and cook for one minute.
  3. Place chopped collard greens into the pan in batches and keep working it around until it wilts down and all of the greens are in the pan and mostly wilted.
  4. Add ham hock pieces, including bones. Add water, salt, sugar, pepper and hot sauce and bring to a low boil. Reduce heat and simmer uncovered for 30-45 minutes. Remove the bones and any chunks of meat. Let cool and pick / chop meat. Add meat back to pot.

 

Kale with Ham

 

Kale with Ham
Author: Cibola Kitchen
Prep time:
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Ingredients
  • 5 bunches kale
  • 3 tablespoons cooking oil
  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • 2 smoked ham hocks (or 1 large)
  • 2 bay leaves
  • 3 quarts stock
  • 1/4 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon red pepper flakes
  • Kosher salt
Instructions
  1. Clean and chop kale. Be sure to remove any stem pieces.
  2. Heat oil in a large, deep pot over medium heat. Add the onion and garlic, stir to coat. Place the kale into the hot pan in batches to let it wilt down. Put the lid on and let it cook down for a minute. Put more Kale batches in and keep turning them over until all is in and wilted down. This should only take a few minutes. Add stock, bay leaves, vinegar, sugar and pepper flakes. Cook for 45 minutes to one hour. Remove ham hock and bones. Cut down and add ham back to pot.

 

White Bean & Ham Soup

 

White Bean & Ham Soup
Author: Cibola Farms Kitchen
Prep time:
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Ingredients
  • 1 lb. of white beans
  • 3 lbs. of smoked ham hocks or shanks
  • 2 teaspoons Herbes de Provence, or Italian seasoning
  • 1 Tbsp. cooking oil
  • 1 cup of diced onions
  • 1 cup chopped celery
  • 2/3 cup chopped carrots
  • 2-3 cloves garlic, minced
  • Tabasco sauce
  • Salt and pepper
  • Fresh parsley
Instructions
  1. Heat cooking oil in a small sauté pan on medium high heat. Add the chopped onions and cook until translucent, about 5 to 6 minutes. Add the minced garlic and cook a minute more. Stir in the herbs, salt and pepper.
  2. Add the beans after rinsing them well and sorting any non-bean debris from the package. Place the ham hocks into the pot and fill with enough water to support the cooking of the beans as per the package instructions, and to cover the hocks. Heat on high until the water is simmering, then lower the heat to simmer and cook for about 3.5 hours. Add the carrots, celery and any other veggies that you like and cook for another 45 minutes. Keep an eye on the liquid and keep it at the consistency that you want for the final dish (soupy or stew-like). Watching both the beans and the meat, before the beans get over cooked and when the meat falls off the bone, the dish is complete. Remove from heat.
  3. Remove meat and bones, let cool and pick meat off to put back into the pot and serve with Tobasco and chopped fresh parsley.

 

Swedish Meatballs

 

Swedish Meatballs
Author: Cibola Farms Kitchen
Prep time:
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Ingredients
  • Meatballs
  • 2 Tbsp. butter
  • 1 onion, peeled, grated
  • 2/3 cup milk
  • 4-5 slices of bread, bread cut into pieces (or panko or bread crumbs)
  • 2 eggs
  • 1 pound ground pork
  • 1 pounds ground buffalo
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cardamom (or allspice)
  • 2 teaspoons black pepper
  • Sauce
  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 quart stock
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • Salt
Instructions
  1. Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Set aside to cool.
  2. Place the pieces of bread in a large bowl and mix with the milk. Let sit for 15 to 20 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk put the bread in a food processor and pulse until it has been completely broken up. Return the pulverized milk soaked bread to the bowl.
  3. Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and buffalo, salt, pepper, nutmeg, and cardamom. Use your hands to mix everything together until well combined.
  4. Use your hands to form the meatballs about an inch-thick and place them on a plate or sheet pan. This recipe should make about 40 meatballs.
  5. Heat 6 Tbsp. of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan. Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Handle the meatballs gently so they do not break apart as you turn them.
  6. Once the meatballs have browned on all sides, remove them from the pan and set aside. You do not need to cook the meatballs all the way through at this point, you only need to brown them. You’ll finish cooking the meatballs in the sauce later.
  7. Once you have removed the meatballs from the pan, drain some of the oil that has accumulated from the pork fat and butter so that you have about 6 tablespoons left in the pan. You’ll use this oil to make the sauce.
  8. To make the sauce, first make the roux. Heat the oil in the pan on medium heat. Slowly whisk in the flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream. When the roux has cooked to a nice shade of light brown, slowly add the stock to the roux, stirring as you add the stock. The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky. If the sauce is too thick, then add some water or white wine to thin.
  9. Return the meatballs to the pan with the sauce and lower the heat to low. Cover the pot and cook on low heat for 10 minutes. Transfer the meatballs to a serving dish to serve. Stir in the sour cream and heavy cream.
  10. Serve over rice or noodles. Traditionally served with some sort of fruit jam compote.

 

Herb Rub Pork Chop

 

Herb Rub Pork Chop
Author: Cibola Farms Kitchen
Ingredients
  • Chop
  • 2 tablespoons dried basil
  • 2 teaspoons dried thyme
  • 1 tablespoon dried oregano
  • 2 tablespoons salt
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • 1 tablespoon crushed fennel seeds
  • 2 teaspoons ground black pepper
  • Sauce
  • 2 teaspoons finely chopped garlic
  • 1/2 cup dry white wine or vermouth
  • 1/2 cup stock of any type
  • 1 teaspoon chopped fresh herbs, such as sage, rosemary, thyme, savory or dill
  • Salt and pepper to taste
Instructions
  1. Mix all the ingredients in a small bowl. Keeps well in a sealed container for up to 2 months. Remove pork from refrigerator about 30-60 minutes before cooking. Rub both sides with herb mixture. Heat pan until smoking. Apply cooking fat to pan. Sear and cook pork using the sauté recommendations inside this pamphlet.
  2. After removing pork, spoon out a bit of excess fat, adjust heat to medium, add garlic. Stir for 30 seconds and add remaining ingredients. Scraping the bottom of the pan, bring to a boil and reduce over high heat until syrupy consistency.

 

Pork Loin Kabobs

 

Pork Loin Kabobs
Ingredients
  • 2 pound pork loin roast, cubed
  • 1/4-1/2 cup soy sauce
  • 2-4 tablespoons rice vinegar
  • 1-2 tablespoons fresh ginger root, grated
  • 1-2 teaspoon Dijon-style mustard OR 1/2-1 teaspoon Chinese Five Spice
  • 1 small red bell pepper
  • 6 ounces shiitake mushrooms OR white mushroom caps
  • 1 small zucchini
  • Any additional vegetables work, such as onion, cherry tomatoes, etc.
  • 8 skewers
Instructions
  1. In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
  2. Cut vegetables into kabob sizes for skewering.
  3. Prepare medium-hot fire with charcoal or preheat gas to medium high.
  4. Remove pork from marinade, reserving marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Brush or drizzle with reserved marinade. Grill kabobs directly over fire, turning to brown evenly, for 8-15 minutes or until tender. Let rest 3 minutes before serving.

Pork Loin Roast

 

Pork Loin Roast
Ingredients
  • 3-4 pound center-cut boneless pork loin roast
  • 1-1/2 cups chopped onion
  • Olive oil
  • Ground cardamom
  • 1 large garlic clove
  • Salt and peper
  • 1 1/2 pounds mushrooms, sliced
  • 2 cups chicken broth, divided, 1 cup and 1 cup
  • 1/2 cup heavy cream
  • 1 tablespoon all purpose flour
  • 1 tablespoon butter, room temperature
Instructions
  1. The Brine: Optional step that some find necessary to achieve a certain desired consistency. If you are unsure, try both methods and make some mental notes. If you don’t have time to wait for 24 hours, then skip this optional step. Dissolve the sugar and salt into the boiling water. Add it to the cold water. Add the pepper and stir to combine. Chill the brine completely in the refrigerator before adding it to the pork. Submerge pork in the brine solution and chill for 24 hours. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks. Rinse the roast thoroughly of the brine solution before cooking, pat dry.
  2. Preheat oven to 450°F. Purée 1/2 cup chopped onion (reserving 1 cup), 2 tablespoon olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.
  3. Spread another 1/2 cup chopped onion in center of large roasting pan; top with pork. Sprinkle pork generously with salt and pepper; coat with onion purée.
  4. Combine mushrooms, remaining 1/2 cup onion, and 4 tablespoon olive oil in bowl; sprinkle with salt and pepper; arrange around pork.
  5. Roast pork 30 minutes at 450°F, then turn oven temperature down to 325°F for another 30 minutes Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan. Add 1 cup broth and 1/2 cup water to roasting pan. Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil and let rest for 30 minutes.
  6. Scrape the juices from the roasting pan into the saucepan with the mushrooms. Add the cream, remaining cup of broth, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce. Cook sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork.
  7. The Sauce: Building a sauce to accompany the sliced roast pieces is also an optional step, but given that pork loin is actually quite lean, it is often important to a sauce handy on the table to moisten for some that don’t prefer lean meats, as well as to provide some additional flavoring to an otherwise dense cut of meat. Pan sauces are the most delicious and easiest to make. Gather some broth (chicken or turkey is often best), apple juice or cider, white wine, small bits of water, or any other liquids that you prefer. Slowly heat and scrape the roasting pan of all juices and bits left in the bottom of the pan as you apply liquid. Once you have it heated and mixed, reduce a bit to concentrate the juices. Thicken further by adding small bits of flour (create a water/flower paste in a small bowl for this purpose) or arrow root or other thickening agent. Add some final flavoring elements, such as salt & pepper, Dijon mustard, herbs, etc.

Pork & Pepper Stir-Fry

 

Pork & Pepper Stir-Fry
Ingredients
  • Marinade:
  • 2 tablespoons minced garlic
  • 1 tablespoon brown sugar
  • 5 tablespoons olive oil
  • 1/4 cup rice wine vinegar
  • salt and pepper to taste
  • Stir Fry:
  • 4 pork loin cutlets, cut into small strips
  • 5 tablespoons cooking oil
  • 3 tablespoons finely chopped fresh ginger root
  • 1 tablespoon hot chili paste
  • 5 tablespoons teriyaki sauce
  • 1 green bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • salt and pepper to taste
  • 2 tablespoons sesame seeds
  • 2 tablespoons chopped fresh mint
Instructions
  1. In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour. Heat a large wok over medium heat. Toast sesame seeds in hot, dry pan until golden brown and fragrant.
  2. Heat cooking oil in pan over medium-high heat. Stir in marinated pork pieces, ginger, and chili paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted sesame seeds and fresh mint.