Meat pies have been around since 9500 BC according to Wikipedia. Other sites have it making an entrance much earlier than that. Whenever it made an appearance it’s original purpose was to preserve the meat. Meat was wrapped in a hard flour pocket wrapped several inches thick and baked under hot coals until harden. Amazingly, the pastry was not meant to be eaten. Throwing away the pastry of today’s meat pie would be a travesty. It is that buttery flaky crust baked golden brown that defines today’s meat pie.Continue reading “Meat Pie”
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
- 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
- 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.
Kicking up the heat with these N’awlins style tacos. Jumbo shrimp that have been sautéed in a Cajun compound butter and tossed with andouille sausage, bacon bits, and peppers. Stuffed in a taco shell and drizzled with a creamy Cajun sauce, shredded cheese, and chopped green onion. You are going to wish every day was Taco day!
Cajun Shrimp Tacos
- 1 tablespoon COFarms Cajun Seasoning
- 1/4 cup butter, softened
For the Tacos:
- 6 slices bacon
- 1 pound jumbo shrimp, peeled and deveined
- 2 andouille sausages, diced
- 1 small red bell pepper, diced
- 1 package flour tortilla, 6” or taco size
Cajun Cream Sauce:
- 1 tablespoon olive oil
- 2 -3 cloves garlic, minced
- 1/4 cup onion, chopped
- 1/2 cup chicken stock
- 1½ teaspoons COFarms Cajun seasoning
- 1½ teaspoons smoked paprika
- Salt and Pepper, to taste
- 1 cup of heavy cream
- Green onion, sliced
- Fresh parmesan cheese, shredded
- Mix the seasoning and butter thoroughly and set aside.
- Heat a skillet over low-medium heat. Layer the bottom of the skillet with the bacon. Brown to a nice golden brown, flip once and fry the other side to a golden brown. Transfer to a plated lined with a paper towel to absorb the fat.
- In a clean skillet over medium heat melt 2-3 tablespoons of the Cajun compound. Add the shrimp, sausages, and bell pepper. Sauté for 5 – 7 minutes.
- Crumble the bacon and add to the shrimp. Turn off the heat and transfer shrimp to a serving bowl.
- Add olive oil to the skillet and heat on medium-high heat. When the oil is hot, add the garlic and onion and sauté for 2 – 3 minutes or until the onion is translucent. Add the chicken stock to the skillet scraping the bottom of the skillet loosening the brown bits. Continue cooking until reduced to half, about 2 minutes. Stir in the Cajun seasoning, paprika, salt, and pepper to taste. Blend in well.
- Slowly stir in heavy cream and heat to a simmer, then reduce heat to low continue cooking for 5 minutes or until the liquid is reduced to half. You can add flour to thicken if needed. As the sauce simmers it will deepen to a golden hue and absorb more of the Cajun flavor.
- Spoon some shrimp mixture down the center of each taco shell. I used flour, only because I do not care for corn shells, either is fine to use in this recipe. Spoon some creamy Cajun sauce over shrimp and garnish with sliced green onion and shredded Parmesan cheese.
Our favorite part of spaghetti is the sauce. The pasta, albeit delicious, is just the tool used to soak up the sauce. It is important to remember that when making spaghetti sauce the technique is as important as the ingredients. So, before I list the ingredients let’s talk about the steps.
1. Deglazing recaptures the flavors from a pan that have burnt or caramelized on the bottom and places them back into the sauce. Always deglaze the pan with a dry wine. Both red and white work well for adding flavor to tomato sauce. Go ahead and use what you have on hand.
2. Tomatoes are the foundation of any good sauce. Opt for fresh whenever possible. Drip a whole tomato in a pot of boiling water for 1-2 minutes and immediately immense in cold water. This will loosen the skin from the pulp allowing you to easily peel the tomato.
3. Adding herbs and spices: Add dry herbs and spices towards the end of the simmering process. Throughout the simmering process the tomatoes, and therefore the taste, break down and change. Adding the spices at the end keeps them from losing their potency and adds that desired punch. This recipe uses our spaghetti seasoning which is filled with onion, green pepper, garlic and a blend of gourmet herbs and spices for a full savory experience.
4. Add meat at the very end. If you are using meat in your recipe, add it after the sauce is done simmering or as meatballs to keep the integrity of the meat flavor separate from the red sauce.
Homemade Spaghetti Sauce
- 2 tablespoons olive oil
- 1 chopped green pepper
- 1 cup chopped mushrooms
- 1 small diced onion
- 3 – 4 cloves of minced garlic
- 1 cup dry wine
- 6 – 8 large tomatoes, peeled
- 2 tablespoons of Cedar Oak Spaghetti Seasoning
- 1 tablespoon salt
- 2 teaspoons freshly ground pepper
- In a large skillet over medium-high heat warm the olive oil. When hot stir in the green pepper, mushrooms, onion, and garlic. Cook until vegetables are tender, and onions are caramelized, about 5 – 8 minutes.
- Add wine to the vegetables scraping the sides and bottoms removing the bits and pieces from the pan. Stir frequently until the wine is reduced to 3/4 cup, about 10 minutes.
- Add the tomatoes to the skillet and break down using the back of a wooden spoon repeating occasionally throughout the simmering. Bring to a low boil. Reduce heat to medium-low and simmer for two hours.
- Add the spaghetti seasoning, salt and pepper to the sauce and continue simmering for another 30 minutes.
- This robust sauce is bursting with flavor. We often serve it without meat, but it pairs perfectly with Sweet Italian Sausage or prosciutto.
Don’t have time for homemade spaghetti sauce? Dress up a store-bought marinara sauce by adding 2 tablespoons of Cedar Oak Farms Spaghetti Seasoning and simmer for 15 minutes. Our seasoning is crafted to awaken the sauce bringing it back to its original flavor. – Ella💙