05 November, 2015

Glazed Smoked Turkey


Smoked Turkey is very similar in ham in the sense that you can eat either cold. A major difference with Smoked Turkey and Smoked Ham is the taste. Ham tends to be salty and meaty; while, Turkey tends to be more of a smoked savor. It’s a great taste that is unique in flavor, also a good substitute for Smoked Ham if you have any pork diet restrictions.

Now when cooking Smoked turkey it need not be cooked as long as a Smoked Ham. I cooked mine for 1 hour covered and then for another 20 minutes uncovered; very rich in flavor, juices stayed in place, and still slightly firm enough to carve in beautiful slices. During the last 20 minutes I add a sweet mustard glaze that compliments the flavor of the turkey very nicely. I usually serve my Smoked turkey with cheese bread or garlic cheese bread and sweet cooked butter squash or sweet potato.

  1. Preheat oven to 325

  2. Place Smoked Turkey in a 3 inch deep pan.

  3. Cover with lid or foil and cook for 1 hour

  4. While cooking the Turkey: mix in a separate bowl: 3 tablespoons of mustard,3 tablespoons of brown sugar, 2 tablespoons of honey, 1 tablespoon of lemon juice (fresh squeezed is preferred), 1 teaspoon of ground clove.( optional* sliced green onion and cilantro)

  5. When you hour is finished, remove cover.

  6. Pour glaze over top of the Smoked Turley and cook for an additional 20 minutes or until the glaze has thickened.

  7. Carve the breast into slices and serve.

Note: if you have a child that will only eat ham, and you want to introduce a less fatty, healthier version your child will approve. I suggest this. I have a sister that is such a way, and she swears to this day that she ate ham on thanksgiving 

05 November, 2015

Seasoned Pork Loin

A Pork Loin is the same quality of pork as a Pork Chop; in fact it is directly where the pork chop is derived. Our Pork Chops are standard cut 1 inch in thickness; buying the whole loin is more cost effective and offers about 6 pork chops per loin.

Pork Chops are usually preferred for stronger flavored recipes due to the fact pork chops are mild in flavor yet extremely tender and juicy. This can also be inferred that when cooking Pork Loins, strong spices are a must. To make spices stronger I suggest only acquiring fresh spices such as: black pepper (freshly ground), garlic (raw), onions, rosemary, and sage, which are the spices that we will be using in this recipe.

Place pork loin fat side down and season only the top. This allows for the fat to melt and create a sizzle cooking effect for the loin when you flip the loin and cook spices side down. Over cooking pork is very easy as a result of fear from undercooking the pork. But over cooking will leave your Pork Loin very dry and tough.  An unknown fact is that when you cover and allow your meat to rest before carving, it in fact continues to cook as well as allows for the meat to reabsorb the juices that have been melted.

  1. Heat oven to 400

  2. Place fat side down

  3. Season only the top side with a fresh concoction of : 4 garlic colves,4-5 branches of Rosemary, 2 branches of sage, 1 ½ teaspoon of salt, ½ tablespoon of ground black pepper,

  4. Cook uncovered for 30-35 minutes

  5. Flip the loin over in the same pan and continue to cook uncovered for another 30-35 minutes

  6. Take out of oven, cover, and let sit for 10-15

Note* if you are interested in making gravy I suggest using chicken stock versus the juice that is left in pan. The juice that is left in the pan is primarily fat.

05 November, 2015

Rosemary and Thyme Beef Tenderloin


Beef tenderloin is a very tender, mild meaty flavor, and generally a small portion of meat. This loin cut into about 3 inch slices will become what we all know as the elegant Filet Mignon. There are a several very common mistakes that take place when cooking filet mignon and beef tenderloin. The most common mistakes are:

1- Many people forget to trim the silver skin that runs along the length on the tenderloin. The silver skin does not cook well and results in a silver strip that is hard to eat and cut. When you purchase one of our Beef Tender Loins they will already have the silver strip cut from it.

2- If you are making Filet Mignon I suggest tying an unbleached, untreated cooking twine or string around the circumference of the medallion. This keeps the medallion shape and promotes even cooking. Similar method needs to take place with a whole beef tenderloin, except for this you only need to tuck the small end under just far enough to where the beef loin looks even across.

3- This is an incredibly mild beef selection, heavy seasoning and salt is a must! I have had many different recipes using filet mignon. My favorite is one that can be found through the internet using a sweet red wine, sautéed portabella mushrooms, and caramelized onions. For simplicity sake I have made a fantastically desirable whole beef loin that has wonderful crisp aromas of Rosemary and Thyme.

 4- Another upsetting and incredibly disappointing mistake is the over cooking of the Beef Tenderloin. The lack of fat is usually the cause for overcooking, so forget what you know about cooking time and stay close within the cooking time given. That also goes to say that this is not a recommended steak selection for those of you who like well-done steaks.

5- Finally and most important; let your meat rest! Most of us eat quickly so we can continue with our busy schedule. However, consider the resting time as part of your cooking time. If you cut into your loin prior to proper resting all the juices needed for completing your restaurant quality meal will spill out, and will give rise to a very tough Filet Mignon.

  1. Preheat oven to 500

  2. Place Tenderloin on a flat sheet ( foil optional, I prefer foil for easy cleaning)

  3. Take paper towel and dry the meat

  4. Rub a significant amount of butter over all exposed surfaces (usually about ¼ cup)

  5. Then rub with spices into the butter, spices include: ½ - ¾ tablespoon of salt (preference dependent, I prefer ¾ tablespoons), ½ to ¾ tablespoon of fresh ground black pepper, 3 stalks of rosemary and about 15-20 stalks of thyme (Fresh).

  6. Cook for 22 minutes if RARE is desired, and 25 minutes if MEDIUM RARE is desired.

  7. Remove from oven, cover with foil, and let rest for 20 minutes

  8. When served it creates about 4 fillet mignons cut at about 2-3 inches think

05 November, 2015

Brined Turkey Breast


To brine Turkey pork or chicken is basically soaking your meat in a sugar and/or salt water solution for about 8-10 hours or overnight. The effects of this are a juicier meat that maintains throughout your cooking. While marinades rest on the surface of your meat, a salt solution goes beneath the surface.

After brining, it is your preference on how to cook and season your meat. The recipe I have chosen is one of my favorites and I hope will be yours as well.

  1. Mix 1 cup of sugar, 1 cup of kosher salt, and 1 ½ gallons of warm water into a bowl

  2. When salt and sugar are dissolved completely submerge your meat. Cover with saran wrap and place in frig for 8-10 hours or overnight ( to help me remember what time I put the meat in the frig I write the time with permanent marker on the saran wrap)

  3. When brining is done heat oven to 450

  4. Place turkey breast in a 3 inch deep pan, and pour 1 cup of chicken broth in the bottom

  5. Cut your choice of vegetables and place in the broth. I suggest: celery, carrots, sweet onion, potatoes* optional.

  6. In a separate bowl (I prefer my blender because I use fresh spices versus dried) mix ½ cup of butter, freshly ground black pepper (to taste, I prefer ½ tablespoon to one full tablespoon), 2 stalks of sage (fresh), 15-20 stalks of thyme (fresh).

  7. Separate the skin and meat of the breast and rest butter mixture directly over top of the meat and under the skin. (it is optional to place butter on top of the skin as well. If you do this I suggest only small amounts. I also suggest to cut small slices into the back of wing and top of thigh/ leg area to be able to place butter in there as well)

  8. Cook for 30 minutes or until skin of turkey is golden and crispy

  9. Lower temperature to 325 and cook for an additional 30-45 minutes.

  10. Let turkey rest uncovered for about 15 minutes before carving (which gives you the perfect amount of time to make gravy with the juices. Trust me you will want to!)

05 November, 2015

Rubbed Prime Rib

Prime rib is the whole loin of a bone in Ribeye steak. So they tend to be more costly and well worth it! Perfect for special occasions, holidays, birthdays, or whatever we meat lovers can find excuses for.

It is popular to cook prime rib rare or medium rare. In the picture it shows you a rare style roast, which is my family preference. Many factors contribute to the cooking of your roast including your oven and the size that you have purchased (I have a gas oven and cooked a 6 lb. prime rib). If you are unsure and if applicable a thermometer is best. Internal temperature should reach 120 degrees for rare and 130 degrees for medium rare when finished. Also know that when you rest your roast the temperature will increase but you must finish your resting period before serving.

As far as spices go I always use dry rubs over the surface of my prime rib as well as a few fresh spices that I run through a blender. There is much controversy on whether to use salt or not. I however do use salt (large salt crystals). You can also use premade rubs such as Montana or Montreal steak and burger seasoning that usually has black pepper, red pepper, salt, and minced onion amongst other spices. In this recipe I used Montreal steak seasoning and a blend of rosemary and thyme.  

  1. MOST IMPORTANT! Steak must be room temperature before cooking. Let it sit out for 1-2 hours after taking it out of the refrigerator.

  2. Preheat oven to 500

  3. Place prime rib rack down in a 3 inch deep pan

  4. Rub with your choice of spices. As stated above.

  5. Cook for 15-20 minutes

  6. Reduce temperature to 325

  7. Cook for 1 hour to 1 ½ hour for rare, 1 ½ to 1 ¾ hour for medium rare, 1 ¾ to 2 ½ hour for medium ( as stated beforethis may be well off depending on oven type and size, size of Prime Rib, and many other factors, so please use the chart below or thermometer)

  8. Do not open the oven.

  9. Cover with foil and let sit for 30 minutes

weight of Prime rib Rare Cooking Time Medium Rare Cooking Time
6-8 lbs . 1 1/4 to 1 1/2 hours 120-125 degrees 1 1/2 to 1 3/4 hours 130-135 degrees
8.5- 10 lbs. 1 1/2 to 2 hours 120-125 degrees 1 3/4 to 2 1/4 hours 130-135 degrees
10.5 -13 lbs. 2 to 2 1/2 hours 120- 125 degrees 2 1/4 to 2 3/4 hours 130-135 degrees
14-16 lbs. 2 1/2 to 3 hours 120-125 degrees 3 to 3 1/2 hours 130- 135 degrees


05 November, 2015

Asian Java Pork Chops

Asian java pork chops

The Asian java pork chops are made with one of my favorite sauces from wild tree called “Asian plum dressing & marinade.” This sauce is a slightly sweet berry dressing that gives a subtle kick of sour tart on your taste buds but leaves your mouth watering for more. For this recipe I loved the sauce so much that I made gravy and poured it over everything. For gravy instructions see the tab “cooking corner.”

Not only is this recipe delicious but also very simple with 4 easy steps:

1-heat oven to 350*

2-place all 4 pork chops in a baking dish and the sauce in a bowl.

3- Add honey to the sauce, and pour sauce on top of pork chops.

4- cook uncovered for 20-30 minutes (or until meat is no longer pink in the middle)

Bon appetite!

04 November, 2015

Holiday Ham Roast (Bone-in)


Since Ham is a precooked (smoked), one can eat it cold; however, warming the Holiday Ham allows for a juice flowing, flavorful roast that is simple in making. Everyone has their own preference in the making of Ham. Below is a chart to follow:

wellness description time
Firm Allows for you to carve slices 1/2 hour per lb.
Tender Falls apart, juicy 1 hour per lb. 

The following is my personal recipe for Holiday Ham:

1- Preheat oven to 250

2- Place Ham in a 3 inch deep pan (glass, metal, or aluminum) 

3- assemble pineapple rings and maraschino cherries on Ham using toothpicks

4- Pour juice from both cherries and pineapple into a bowl, and add 1 cup brown sugar

5- Pour mixture over top of the ham, Pour 1 cup of water into the bottom

6- Cover tightly with foil and cook your ham based on the chart above.

7-When Ham is done use juice to make gravy then: if soft - pull out bone, if firm- carve

Hope you enjoy!