White Bean Soup w/Caramelized Leeks, Fennel & Venison Sausage

Soak dry white beans overnight or use drained canned white beans if that’s what you have.

Cook diced pork belly and venison sausage until the meat is brown and all the fat has rendered.  Drain well, reserving 1 tablespoon of fat.

Add meat to simmering stock with cracked pepper, fresh thyme and marjoram.

Caramelize leeks and fennel in reserved fat, about 15 minutes.

Deglaze pan with white wine and add garlic, roasted red bell pepper and green chilies.  Add to the stock and simmer 20 minutes.  Skim away any accumulated grease.

Add beans and cooked orzo. Simmer 5 minutes.

Add 1 leaf softened gelatin.

Add a few squeezes of fresh lemon to brighten, and taste for salt.

Serve with smoked paprika and additional fresh herbs.

Rating  ♦ ♦ ♦ ♦ –

Herb & Nut Roasted Pork Tenderloin w/Bourbon Cream

Served with maple butter glazed sweet potatoes and sautéed haricots verts with shiitake mushrooms..

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Trimmed pork tenderloin dredged in seasoned flour, dipped in egg wash with a little sweet sorghum syrup and cider vinegar then rolled in chopped pecans, walnuts, pistachios, almonds and fresh sage, rosemary and thyme.

Sorghum cooking at Sandhill Farm

Seal tightly, pressing nuts into the pork. Refrigerate at least 2 hours.

To cook, unwrap pork and place in a 350 degree oven until internal temperature reaches 150 degrees (mine took about 25 minutes).  Transfer meat to cutting board and allow to rest for 10 minutes.

Meanwhile, deglaze the skillet with a little bourbon then add some stock and quickly reduce in volume by half.  Add heavy cream and continue to reduce until thickened, about 5 minutes.  Whisk in a spoonful of coarse mustard and finish with a knob of whole butter.

Arrange sliced pork tenderloin on a platter and dress with the bourbon sauce.

Rating  ♦ ♦ ♦ ♦ ♦

Weeknight Meatloaf

This just seems right on a cool fall evening.

Fresh beef and pork, about 3/4lb of each, onion, garlic, hot pepper paste (optional), unsulphered blackstrap molasses, Worcestershire,  strained tomatoes, milk, thyme, S & P, egg, apple cider vinegar and a large sandwich roll.

Start by coarsely grinding the well-chilled meat into a glass bowl. Add the onions, garlic, thyme, S & P, Worcestershire and egg. Mix by hand until ingredients are dispersed, but take care not to over-mix.

Moisten the lightly toasted, shredded bread with a little milk and fold into the meat mixture.

If you are unsure of the seasoning, just fry a little sample to taste and adjust as you see fit.

Make the glaze by cooking the tomatoes, molasses, Worcestershire, vinegar and pepper paste together until thick and deep mahogany colored, about 5 minutes.

Put the meat mixture into a perforated loaf pan and cover with the glaze (I’m also going to roast a yellow potato and some greens beans). Cook in a 350 degree oven until the meatloaf reaches 160 degrees (about 1 hour and 20 minutes).  Let rest 5 minutes before serving.

Rating  ♦ ♦ ♦ ♦