Coffee Rubbed Pork Chops

These pan-seared pork chops are sealed in our savory dark roasted coffee rub to create juicy, caramelized, and tender pork chops.

Coffee Rubbed Pork Chops

Cedar Oak Farms
Prep Time 5 mins
Cook Time 10 mins
Rest Time 10 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 thick cut pork chops
  • COFarms Coffee Rub
  • 1 tbsp olive oil for searing
  • Sprig of rosemary
  • 2 – 3 cloves of garlic
  • 3 tablespoons butter

Instructions
 

  • Pat the pork chops dry with the paper towel and rub generously with COFarms coffee rub.
  • Heat the olive oil in a heavy skillet over medium high until shimmering, add the chops, rosemary, and garlic.
  • Sear undisturbed for 2 minutes. Turn and sear the other side for 2 minutes. Add the butter melting and spooning over the chops until the internal temperature reaches 135°F about 3 – 5 minutes depending on the thickness of the chops.
  • Remove the skillet and chops from heat and let rest for 10 minutes.
Keyword Coffee Rub, Pork

Brussels Sprout Pizza

Craving a light and tasty pizza! This Brussel Sprout Pizza is brushed with garlic oil, caramelized onion, roasted brussels sprouts, bacon, cheeses, and fresh herbs all on a brick oven crust.


Brussels Sprout Pizza

Cedar Oak Farms
Course Main Course
Cuisine American

Ingredients
  

  • 1 package brick oven pizza crust (2 crusts)
  • 4 tablespoons garlic olive oil ((see recipe above))
  • 1 large caramelized sweet onion ((see recipe above))
  • 1 cup roasted brussel sprouts ((see recipe above))
  • 1 tablespoon chopped fresh herbs (like rosemary and oregano, divided)
  • 1 cup mozzarella cheese (shredded)
  • 1/2 cup parmesan cheese (shredded)

Instructions
 

  • Preheat oven to 375° F.
  • Using a pastry brush, generously brush the pizza crusts with the garlic oil.
  • Layer the onion over the crust, equally divide the onion between the crusts.
  • Divide the brussel sprouts between the crusts, arranging them strategically between the onion.
  • Sprinkle 1 teaspoon of the herbs over each crust.
  • Equally divide the mozzarella cheese and sprinkle over each pizza.
  • Sprinkle the remaining herbs over the cheese.
  • Equally divide the parmesan cheese and sprinkle over each pizza.
  • Bake for 10 – 15 minutes, or until the cheese is melted and bubbly.
Keyword Pizzas & Flatbreads

Tavern Burger

A juicy, perfectly seasoned burger better than your favorite pub, or go-to burger shop.

Tavern Burger

Cedar Oak Farms
Course Main Course
Cuisine American

Ingredients
  

Pimiento Cheese:

  • 1 cup mayonnaise
  • 1 jar 4 ounces diced pimientos, drained
  • 1/2 jalapeno, finely diced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon onion, finely diced
  • 4 cups sharp cheddar cheese, shredded

Burgers:

  • 2 pounds grass-fed ground beef
  • 2 tablespoons COFarms steak seasoning
  • Onion straws:
  • 1/2 Vandalia onion, thinly sliced
  • 1 cup flour
  • 1 – 2 flavored salt
  • 1 cup half-and-half
  • Oil for frying
  • Dill Pickles, if desired

Instructions
 

  • In a small bowl mix the mayonnaise, pimientos, jalapenos, Worcestershire sauce, and onions. Stir in the shredded cheese. Refrigerate until ready to use.
  • Patty the beef into 7 – 8 burgers. Season with the steak seasoning. Grill on a hot grill for 20 minutes, or to the desired doneness.
  • Meanwhile, heat 2 inches of oil in a small, heavy pan to 325°F.
  • In a small bowl mix the flour with the flavored salt. Pour the half-and-half into another shallow bowl. Place the onion slices into the milk mixture and then dredge through the flour mixture. Shake off excess flour. Place in hot oil and fry to a golden brown. Drain on paper towels.
  • Heat the cheese into a thick sauce.
  • Place dill pickles on the bottom bun and top with a burger, pour cheese sauce over a burger, add onion straws and serve immediately.
Keyword Burgers, Steak Seasoning

Succotash & Scallops

A garden fresh version of the classic Southern favorite, Succotash. Traditionally it is made with sweet corn, lima beans and sometimes okra. I use tomatoes, black beans, green pepper, and lots of fresh herbs instead and serve it with pan seared scallops.

Succotash & Scallops

Cedar Oak Farms
Prep Time 15 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 pound sea scallops
  • 4 ears of corn
  • 1 small yellow onion
  • 1 green pepper
  • 1 cup of cherry tomatoes
  • 1/4 cup fresh basil
  • 2 sprigs of parsley
  • 3 tablespoons oil
  • 1 can 15.5 ounces black beans

Instructions
 

  • Prepare the scallops by removing and discarding the hard muscle that is attached to the side of the scallop. Rinse under cold water and pat dry with paper towels. Be thorough. If they are not completely dried, they will not brown properly. Salt and pepper the scallops and set aside.
  • Husk and remove the silk from the corn. Cut the corn from the cob. Make cutting easy, cut the corn over a small bowl that has been placed in a larger bowl. This keeps everything nice and tidy.
  • Peel and dice the onion. Remove stem and seeds from the pepper and diced in small pieces. Dice tomatoes. Rinse and pat dry basil and parsley, roughly chop.
  • Heat oil in a large skillet. Add the onion, green peppers, and corn to the skillet and season with the salt and pepper. Cook for 7 -8 minutes, or until the veggies are tender. Stir in the tomato and cook another 2 – 3 minutes. Remove from heat.
  • Rinse and drain beans and mix in the corn mixture with the chopped basil. Taste and salt and pepper if needed. Set aside but, keep warm.
  • Clean out the skillet with paper towels and heat 1 tablespoon oil until hot. Place the scallops in the skillet leaving space between them. Brown for 4 – 5 minutes and flip over and brown the other side for 4 minutes.
  • Drizzle some black lime oil on a serving plate. Spoon some of the corn mixture onto the plate and top with 3 – 4 scallops. Garnish with chopped parsley.
Keyword Fish & Seafood, Side Dish

Sea Bass & Summer Corn

Fresh from the garden sweet corn sauteed in a light cream filled with complex flavors and served with Barramundi sea bass. Yum!

Sea Bass & Summer Corn

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup Monterrey blend dried mushrooms
  • 1 pound Barramundi sea bass
  • Salt and Pepper, to taste
  • 1 medium yellow onion, diced
  • 1 sweet red bell pepper, diced
  • 4 ears sweet corn, husked and desilked, cut off the cob (see tip below)
  • 1 cup of milk
  • 1/2 cup heavy cream
  • 1 stick butter, cubed
  • 2 – 3 cloves garlic, minced
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 lemon, juiced

Instructions
 

Prep:

  • Salt and pepper the sea bass, set aside.
  • Reconstitute the mushrooms by placing them in a small bowl and covering with boiling water. Let soak for 20 – 30 minutes. Drain and slice the mushrooms.

Cook:

  • Cover the bottom of a large skillet with olive oil and heat over medium-high heat. When hot add the onion, corn, sweet pepper, and mushrooms; sauté for 5 minutes, or until the vegetables are tender.
  • Slowly pour milk over the corn and season with salt and pepper. Reduce heat to medium and cook for 8 minutes, or until all the liquid has evaporated, stirring occasionally. Add heavy cream. Cover and let simmer on low until ready to use.
  • Meanwhile, place butter in a medium skillet. Melt the butter over medium heat. Add garlic, basil, and lemon juice.
  • Cut the fish into 4 fillets and add to the skillet mixture. Poach for 4 minutes. Turn and poach the other side for 4 minutes.

Serve:

  • Spoon the corn mixture onto a serving plate. Place the sea bass in the center and garnish with small basil leaves.

Wine:

  • Because sea bass has a delicate flavor, I usually pair it with a crisp white wine like Groth’s 2017 Sauvignon Blanc. It offers a complex and delicious pairing of peach, apricot and lime that creates a buoyant feel to the fleshy palate. Wine Enthusiast gives it a 92-pt wine rating.

Notes

👩‍🍳 TIP: To cut corn without it pinging all over your kitchen place a small bowl into a large bowl. Hold the cob on the small bowl and cut the corn downward. Any wild corn trying to escape will hit the side of the bowl and fall into the pile with his friends.
Keyword Fish & Seafood, Side Dish