LOCAL – A Short Documentary
Through the eyes of some of our inspired chefs and farmers, this half hour film from award winning Director Christian Remde discusses the rise of the local food movement, the challenges of sourcing locally and how it’s become a growing part of the Austin, Texas food scene..
Do you know where your food comes from?
CSA Pizza
Local pork sausage tossed with red pepper flakes & wild boar seasoning, just-milled grape tomatoes with heirloom garlic, fresh oregano and balsamic vinegar, roasted gypsy peppers, green onions, olive oil, Asiago & Manchego cheese, torn arugula and a crisp, thin wheat crust..
Killer Pizza (Austin CSA Edition)
Roast tomatoes and gypsy peppers in a 500 degree oven until charred. Set both aside until cool enough to handle.
Slips the skins from the peppers and remove the stems and seed clusters. Coarsely chop the flesh and set aside.
Pass 3/4 of the tomatoes through a food mill and place into a heavy bottomed saucepan over medium low heat. Add garlic, balsamic and the rest of the tomatoes and cook until thick, about 25 minutes. Add fresh oregano about 5 minutes before the pan comes off the heat. Season to taste with salt and pepper and set aside.
Fry coarsely-ground fresh pork in a hot skillet. Season with wild boar spices and cook until well browned. Add green onions, toss and set aside.
Drizzle pizza crust with olive oil and place on a pre-heated pizza stone and bake 4 minutes at 500 degrees. Return stone to oven and set the crust aside.
Working from the center out, spread tomato sauce around the partially-baked crust. Scatter cooked sausage and green onions over the top. Follow with roasted peppers and cheese and finish with arugula tossed with a little olive oil.
Sprinkle a little more boar seasoning over the top if desired, then slide pizza onto the stone and bake at 500 degrees until the cheese is bubbly and the crust is crisp, about 7 minutes. Cut and serve immediately.
Ingredients from
Ground pork (Richardson Farms)
Grape tomatoes (CSA)
Heirloom garlic (JBG)
Fresh oregano (my garden)
Balsamic vinegar (Texas Olive Ranch)
Gypsy peppers (CSA)
Arugula (Montesino Ranch)
Green Onions (Acadian Family Farm)
Cheese (Antonelli’s Cheese Shop)
Pizza crust (Pie Fixes Everything)
Greenling Organic Delivery
Farmhouse Delivery
Pistachio Crusted Pork Tenderloin with Lingonberry Port Reduction
Local, pastured pork tenderloin in a savory crust with lingonberries, rosemary and port wine..
In a food processor, pulse together savory croutons, pistachios, garlic, sea salt, peppercorns, dried lemon peel, coriander and parsley.
Dip the trimmed and chilled pork tenderloin in a lightly beaten pastured egg, coating thoroughly.
Roll the pork in the crouton and nut mix, pressing with your hands to coat all surfaces. Transfer pork to the freezer for to set up while preheating both a skillet and the oven.
Quickly brown the pork on all sides in a skillet with olive oil to bond the egg and coating. Transfer to a 400 hundred degree oven and cook until medium. Transfer to a cutting board to rest for 5 minutes.
Meanwhile, fry sliced red burgundy onion, fresh rosemary and red pepper flakes in a little butter.
Add port wine and reduce by half. Add lingonberries and simmer 5 minutes.
Spoon sauce onto plate and place thick, bias-cut slices of pork on top. Dress with slivered onion tops.
Ginger Maple Pork Chops
Inch-thick, bone-in pastured pork from Richardson Farms in a ginger and maple butter glaze..
Season chops on both sides with sea salt and black pepper and refrigerate for 2 hours.
Heat oil in an iron skillet over medium heat until shimmering. Brown on both sides, then transfer skillet to a 350 degree oven until the pork reaches an internal temperature of 145 degrees.
Transfer chops to the side and keep warm.
Deglaze the pan with a little apple cider vinegar, scraping up all the brown bits with a wooden spoon. Add a teaspoon each of minced ginger and maple butter and tablespoon of water. Season with a mixture of salt, pepper, coriander, dried orange peel and parsley.
Return the chops to the pan just long enough to heat through.
Serve with pan roasted carrots and homemade raisin chutney.
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