Harvest Eating

Four Seasons. One Lifestyle.

Homemade Ravioli

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[private]Created by: Chef Keith Snow
Active Time: 1 hour
Total Time: 1hour
Servings: 8
Recommended Beverage: Tuscan Red

Description:

This is a recipe that’s fun for the whole family, everyone can help. Make extra, freeze them, pull them out and cook them in less than ten minutes for a quick dinner on the go. They are so good so try these next time.

Ingredients:

1 1/2 lbs ground pork
1 1/2 lbs ground beef
1/2 cup white onion chopped
2 cloves garlic chopped
1 cup fresh tomato chopped
1 cup fresh breadcrumbs
1/2 cup Parmesan cheese grated fine
1 medium bay leaf
1 tsp fresh ground black pepper
1 tbs fresh basil chopped
1 tsp fresh oregano chopped
1 recipe H.E. tomato sauce
salt and pepper to taste

Directions:

1. In a large pan, brown the meat over medium low heat and then add the onions, garlic and bay leaf. Allow the onions to cook until soft. Now add the remaining ingredients adding the bread crumb a small amount at a time to form a loose filling. Set this aside to cool.
2. Place one tablespoons of the filling in a 3×3 inch square piece of spinach pasta and brush edges with egg-wash and top with another 3×3 inch square of pasta. Make sure to purge the ravioli of air by placing it between your hands and gently compress the air out.
3. Now the ravioli are ready to cook. Place a few of the ravioli in a large pot of boiling salted water. Cook for about three minutes and remove and place them in a bowl of ice water. Repeat this process. Tip: Do not place too many ravioli in the water at one time. The water should never stop boiling.
4. Top with tomato sauce and serve.
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Baby Back Ribs

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Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 6-16 hours
Servings: 6
Recommended Beverage: beer

Description:

Baby Back Ribs are a summer staple and very easy to make. You’ll think of going into competition with this recipe. Try the recipe for BBQ sauce for dipping or mop it on, which ever way, make this next time your grilling.

Ingredients:
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4 lbs baby back Ribs rinsed and dried
1/2 cup Harvest Eating Low n Slow BBQ Rub  or your favorite rub
1 recipe BBQ sauce

Directions:

1. Place each rack of ribs onto a large piece of foil.
2. Sprinkle rack with spice rub on top side sides, should be heavily coated
3. Wrap each rib in the foil and refrigerate for 3-12 hours.
4. Remove from refrigerator and allow racks to come to room temperature.
5. Place the ribs on a preheated smoker set at low or about 250 degrees , add some of  your favorite smoke wood, I love white oak!. Make sure your heat is evenly distributed.  Cook the ribs low and slow for 3-4 using a tin foil drip pan to catch and drippings. When the rib ends start sticking out and the rack when picked up in the middle breaks, there done.

8. Coat with BBQ sauce (optional) and more rub, place face down and let heat increase, leave on for 15 minutes being careful not to burn, then serve.

Chef’s Notes: I can’t stress how important it is to NOT cook these over the blazing heat…turn the smoker way down to 250.  If you overheat and they cook fast, burn and they will not be tender.[/private]

Chipotle BBQ Pork Shoulder

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[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 18 hours
Servings: 6
Recommended Beverage: beer

Description:
Chipotle chilis bring this recipe to a spicy level. In South Carolina a simple vinegar mop and a dry rub makes their BBQ some of the country’s best. This pork can be made into sandwiches, flat-breads or just eaten on it’s own.

Ingredients:

4 lbs pork shoulder
1 cup brown sugar
1/2 cup paprika
1/8 cup chipotle powder
1/8 cup onion powder
1/8 cup granulated garlic
1/8 cup salt
1 1/2 tbs cayenne
1 1/2 tbs black pepper
1 tbs dried thyme
1 cup cider vinegar
4 cup Hickory or Mesquite chips soaked

Directions:

1. In a medium sized bowl combine all spices.Remove the pork from any wrapping, rinse well and dry. Place the pork in a baking dish and rub with the spice mixture.Marinate the pork for up-to 24 hours.
2. With a grill on medium low or about 200 degrees. Using aluminum foil make a “pan” with 1 inch sides. Just large enough for the pork roast. Place it and the roast on the coolest side of the grill away from the coals.
3. Throw the soaked chips on the fire about 1/2 cup at a time and keep the smoke going by adjusting the dampers on you grill. Brush with the vinegar to moisten.
4. Smoke the pork for about 5 hours. While keeping the temperature around 200 degrees. Allow the pork to rest for about 1/2 an hour and “pull” the pork with two forks.[/private]

Mojo Marinated Pork Tenderloin

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Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 2 hours
Servings: 6
Recommended Beverage: beer

Description:

Mojo Marinade is simple and easy to make. There are as many recipes for this dish as there are islands in the Caribbean. It incorporates garlic, citrus juice and soy sauce to make a wonderfully bright flavor hot off the grill. So in the grilling season don’t forget your Mojo.

Ingredients:

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2 1/2 lbs pork tenderloin no solution added
4 large limes juice and zest
1/8 cup garlic chopped
1/2 cup soy sauce low sodium
1/4 cup brown sugar
1/4 cup cilantro chopped
1/4 cup olive oil
2 whole oranges juice and zest

Directions:

1. Combine all of the ingredients in a casserole dish and add the pork.
2. Marinate unrefrigerated for at least 3 hours. Turning occasionally to marinate evenly.
3. Remove the pork from marinade.
4. Grill the pork tenderloin over medium high heat, bushing the marinade onto the pork after each turn. Turn about every 2-3 minutes. Cook for a total of about 15-20 minutes depending on the thickness of the pork tenderloin.
5. Pork will become very dark in the cooking process due to the high sugar content.
6. Adjust the grill heat to prevent over caramelizing.
7. Allow the tenderloin to rest, covered for about 5 minutes before serving.[/private]

Grilled Pork Chops w Confetti Rice, Walnut Pesto

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[private]Created By: Chef Keith Snow
Active Time: 15
Total Time: 30
Servings: 1

Description:

This recipe makes the perfect grilled pork chops and a delicious seasonal confetti rice. Walnut pesto is an interesting garnish for this that is also very rich.

Ingredients:

PORK CHOP:

1 naturally raised pork chop
1 tbs olive oil
1 pinch kosher salt
1 pinch black pepper
2 tbs walnut pesto
1 tbs orange juice
1 pinch orange zest
1 tbs spice blend (such as herbs de provence or salt pepper and garlic)

FOR RICE:

1 cup rice
1-1/2 cup water
1 tbs organic butter
3 tbs red onion, minced
2 tbs zucchini, minced
2 tbs bell peppers, minced
2 tbs organic carrot, minced

Directions:

1. Season pork chop with salt pepper and olive oil.
2. Place on a medium-hot clean grill, cook for about 6 minutes per side until a thermometer reads 155 degree of internal temperature.
3. Top with basil walnut pesto and a squeeze of orange juice and a little orange zest.
4. Make rice according to video directions. Mold rice for service as per video.

Chef’s Note: Keep in mind grilling uses high heat, these can dry out fast so watch them. I prefer cooking them to medium.[/private]