Category Archives: Pork

“Take it to the House” Sunday with Pork

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When the heat is on, you can bet this Sac County Iowa farm family will be serving pork!

“Pork is versatile, nutritious and simply delicious,” says Barb Campbell Determan, who has been passionately promoting pork during her lifetime. Raised in Little York, Illinois, Barb served as Henderson County Pork Queen. After attending the University of Illinois, she wrote for Drover’s and then started selling pharmaceuticals for the pork industry. Barb was working a tradeshow booth at the American Pork Congress when she met her husband, a pork producer from Early, Iowa. Since he obviously couldn’t move his farm, she relocated to Northwest Iowa. 

Today Barb serves on the Pork Safety & Quality Committee for the National Pork Board and also serves on two committees for the National Pork Producers Council. In addition, she served as NPPC president in 2001-02.

In addition to serving as a passionate advocate for the pork industry, Barb is also a tireless volunteer for the 4-H organization. She became a leader for the Early Achievers 4-H Club just one month after she was married and recently earned her 30-year volunteer pin. She is also past president of the Iowa 4-H Foundation and is serving her sixth year as a 4-H Foundation Trustee.

This mother of three is also an active partner in the family farming operation plus is president of the Heartland Marketing Group, which she founded in 1982. With a schedule this full, it’s no wonder that Barb has a list of favorite go-to meals!

“We once had a hired man who said the Determans don’t eat a meal if it can’t be made in a slow cooker,” says Barb with a warm smile and a twinkle in her eye. “And you know, that’s not far from the truth – especially during harvest. Since I help run the combine and haul grain, I don’t have much time to spend in the kitchen. I’ll put some pork in the crock pot, so we all can enjoy a home-cooked meal.”

When she does have the extra time, Barb enjoys cooking for family and friends. And when she needs a little more inspiration, she checks out the Pork® Be InspiredTM website for healthy recipes. Her other favorite past times include cheering for the Iowa State Cyclones and the Fighting Illini, as well as crocheting prayer shawls. She also enjoys spending time outdoors.

“All five of us enjoy being outside, and our farming operation has allowed us to work together and develop a closeness that we might not otherwise have had,” says Barb. Steve does the book work for their farming operation, as well as for Heartland Marketing Group. He also writes manure management plans plus farms full time. The Determans credit farm work, and especially livestock chores, for helping instill a strong ethic in their children. All three children showed hogs, cattle and sheep in 4-H, which helped them learn to set goals.

Today the Determan’s children are still working to meet their lofty goals. Andy, 28, is a graduate of the University of Illinois and lives in Kansas City where he’s location manager and grain merchandiser for the Scouler Company. In addition, Andy is on track to receive his MBA by May. Dan, 26, graduated from Iowa State University with a degree in Hotel, Restaurant, and Institution Management. He serves as Group Sales Manager with the Denihan Hospitality Group in Chicago where he manages two of the company’s boutique hotels. He also plans to start graduate school in the fall. Daughter Kourtney will turn 22 next week. She’s a senior at Iowa State University, majoring in ag education with a communications option. Kourtney plans to attend law school after earning her undergraduate degree from ISU.

This weekend the Determans – like most Americans – will take a break from work to enjoy Super Bowl XLVI with friends. And, yes, pork is sure to be on the menu when they gather. Check out these pork inspired recipes for Super Bowl Sunday from ham-wrapped dill pickles to Cuban Glazed Pork Loin.

“The Cuban Glazed Pork Loin is ridiculously easy, but it tastes like you spent hours in the kitchen,” says Barb. “It’s an easy entrée to make ahead when company is coming, and it’s always a crowd pleaser. Plus, the leftover loin makes the most delicious Southwestern Pork Tortilla Soup.”

Cuban Glazed Pork Loin
Serving Size: 4

Ingredients:

  • 3 ¼ to 3½ pound boneless pork loin roast
  • 1 lime
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 1 tablespoon garlic, minced
  • 1 tablespoon olive oil
  • 1½ teaspoons ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 medium sweet potatoes, peeled and cut into chunks (optional)
  • 1 large red onion, cut into 1-inch wedges (optional)

 

 

 

 

Directions:

Preheat the oven to 350°F. Arrange the pork roast in the center of a shallow roasting pan.

Grate the zest of the lime into a small bowl. Juice the lime and add 1 tablespoon to the bowl; reserve remaining juice for another use. Stir the remaining ingredients into the bowl. Spread the citrus mixture over the surface of the pork. Surround the pork with the sweet potatoes and onion if desired.

Roast 20 minutes per pound or about 65 to 70 minutes until the internal temperature on an instant read thermometer reaches 145°F. Remove from oven and let the roast rest for 10 minutes. Slice slightly over a third of the roast, surround with roasted vegetables if desired and serve.

Reserve the remaining roast, cut in cubes and refrigerate, covered, for two additional meals.

COOK’S TIP: This recipe gives directions to make the soup on the stove, but Barb says she simmers it in the crock pot. She also adds a can of corn to the ingredients.

Use leftovers for upcoming meals of Pork Tetrazzini and Southwestern-style Pork Tortilla Soup.

 

Satisfy a Healthy Appetite in 2012

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Submitted by Darcy Maulsby,
Darcy Maulsby & Co.

Achieving your New Year’s resolutions to boost health and have more energy is as easy as eating more. Yes, that’s right. Instead of worrying about what not to eat, focus on adding more nutrition powerhouses (like lean protein, fruits and vegetables) to your meals.

Even better, you’ll never feel deprived, if you do it right. This is an insight I’ve learned from the talented home cooks, chefs and dietitians whom I’ve interviewed through my work as an ag journalist and marketing specialist.

These health professionals and culinary experts have taught me that satisfying, nutritious, home-cooked meals don’t have to be time-consuming to prepare. (Check out my easy recipes for Pork Milanese and Orange and Cashew Lettuce Salad below).

At my house, “fast food” often starts with pork. Did you know that pork tenderloin is as lean as skinless chicken breast? The dietitians at the National Pork Board also note that today’s most popular cuts of pork have 16 percent less total fat and 27 percent less saturated fat than they did 20 years ago.

The key to a great pork meal is not to overcook this lean protein. New guidelines from U.S. Department of Agriculture show that pork can be consumed safely when cooked to a lower internal temperature of 145° Fahrenheit, followed by a three-minute rest time.

These are just some of the many handy cooking tips I’ve gleaned by writing about food and farming. I love spreading the word to help others make the farm-to-fork connection. After all, if you eat, you are a part of agriculture.

Pork Milanese

  • 1 cup panko (Japanese bread crumbs)
  • ½ cup Parmesan cheese
  • 2 large eggs
  • 1 ½ pounds of pork loin, sliced (pound each slice to a thickness of 1/3 inch)
  • Salt
  • Black pepper, or lemon pepper
  • Olive oil

Combine panko and Parmesan cheese and place in a large shallow bowl or pie plate. Lightly beat the eggs in another large shallow bowl or pie plate. Sprinkle pork slices with salt and pepper or lemon pepper. Dip the pork, one piece at a time, in the egg. Then dredge the pork in the panko/Parmesan mixture. Coat completely. Place the pork on a small baking sheet.

Heat oil (approximately ¼ cup) in a large skillet over medium-high heat. Add pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer pork slices to paper towels and drain. Then transfer pork slices to a clean baking sheet and keep them warm in a 200-degree oven. Add more oil, as needed, to the skillet and finish cooking the remaining pork slices.

Orange and Cashew Lettuce Salad

  • 1 head lettuce (or one bag of lettuce)
  • 1 cup diced celery
  • 2 whole green onions (optional)
  • 1 11-ounce can of mandarin oranges

Dressing:

  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 tablespoon parsley
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar

Candied nuts:

  • ½ cup cashews (or almonds, if you prefer)
  • 3 tablespoons white granulated sugar

Prepare the nuts: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the nuts to the pan and toss rapidly until the sugar coats all of the nuts and the nuts are lightly browned. Pour mixture onto a glass dish and separate the nuts with a fork. Cool until hardened.

Combine lettuce, celery and green onions. Mix salad dressing ingredients. Just before serving, add oranges, candied nuts and dressing.

Darcy Maulsby is based in Lake City, Iowa, where she runs her own marketing/communications company. She assists clients in agriculture and other industries with magazine articles, sales materials, newsletters, website articles, photography and more. Darcy, who is also an avid home cook, invites you to follow her food and ag updates on Facebook at http://www.facebook.com/darcy.maulsby and on Twitter at http://twitter.com/darcymaulsby.

Check out Darcy in “Eat, Pray, Farm : Women in Ag”

It’s August: Let the Hogs Loose!

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Summer is the perfect time to let loose, right? That’s why Latham Hi-Tech Seeds is getting ready to let the hogs loose along The Great River Road!

Latham Hi-Tech Seeds is hosting its 3rd Annual Freedom of Independence Ride on Saturday, August 27. Riders will learn about exciting new Latham® seed products as we travel some of the most scenic roads in northeast Iowa and southwest Wisconsin.

Open to all farmers – Latham Seeds customers or not – it’s a great way to mix and pleasure before the harvest rush. We’ll start in Prairie du Chien at noon with grilled lunch. Then we’ll visit four Latham Technology Showcase plots for agronomic insights and a look at new seed technologies. We’ll ferry across the Mighty Mississippi before returning to Prairie Du Chien for a hog roast around 6:00 PM.

Latham holds independence close to heart. And nothing shows an independent spirit like an American farmer – except perhaps an American farmer on a Harley or one who’s showing some “muscle.” By request, we’re welcoming muscle cars for friends who want share the spirit in their four-wheeled beauties.

Come join the fun! Rev it up with Latham Hi-Tech Seeds on Saturday, August 27. Register today as the number of riders/drivers is limited!

In honor of our upcoming ride and hog roast, today we’re featuring a recipe for pulled pork sandwiches by one of America’s most renowned grill masters. Bobby Flay is known for having fun while cooking up bold, vibrant flavors. And “fun, bold and vibrant” certainly describes Latham’s Freedom of Independence Ride. Enjoy!

Pulled pork sandwiches, courtesy of Bobby Flay

Ingredients

  • 4 to 6 cups chicken stock or water
  • 1 (3 pound) boneless pork butt
  • Salt and freshly ground black pepper
  • BBQ Sauce, recipe follows
  • 8 to 12 soft buns with sesame seeds
  • Pickled Jalapenos, recipe follows

Directions

Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.

BBQ Sauce:

Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.

Pickled Jalapenos:

  • 3 cups rice wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons kosher salt
  • 3 jalapenos, sliced in half lengthwise
  • 7 sprigs fresh cilantro

Special equipment: 1 (8-ounce) jar

Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.

Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.

In my humble opinion, nothing goes with barbecue quite like a slice of homemade peach cobbler or pie. Here’s a link to my favorite, fool-proof and delicious recipe for Colorado Peach pie.