Kathryn prepares recipes using pork from Circle B Ranch
https://youtu.be/1jSD11fLc9M

Join Kathryn as she prepares great food with pork and recipes from Circle B Ranch and Marina’s Kitchen to serve to her guests. First, on the menu, Kathryn prepares a simple but delicious Pork Scaloppini with Mushrooms and Marsala. Next, Kathryn prepares Italian Herb Lemon Pork Cutlets. Lastly, she finishes the menu with her favorite Caprese salad with fresh Tomatoes and Mozzarella cheese. It was a delicious dinner, made better because she used her favorite cooking spray, Cornhuskers Kitchen Gourmet Duck Fat, and prepared the food using her pans from 360 Cookware. 

Pork Scaloppine with Mushrooms and Marsala

Permission From Marina’s Kitchen -Original recipe from Lida’s Italy

Ingredients

  • 1 Pound or a little more Circle B Ranch boneless center-cut pork loin
  • 2 teaspoons coarse sea salt or kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1/2 cup all-purpose flour or more
  • 6 Tablespoons extra-virgin olive oil or more if needed
  • 5 Tablespoons butter or more if needed
  • 2 Tablespoons finely chopped shallots
  • 2 cups sliced fresh mushrooms large white Mushrooms
  • 1 cup dry Marsala
  • 1 cup light stock chicken, turkey, or vegetable broth, or more if needed
  • 2 Tablespoons chopped fresh Italian parsley

Instructions

  • Trim the pork loin, leaving only a thin layer of fat, and cut it crosswise into twelve equal slices. Using a meat mallet (or other heavy implement), flatten and spread the slices into scaloppine about 1/4 inch thick. Season lightly on both sides with salt and freshly ground pepper. Dredge the scaloppine in the flour, coating both sides, and shake off the excess.
  • Meanwhile, put 4 Tablespoons of the olive oil and 2 Tablespoons of the butter in the skillet, set over medium-high heat. When the butter begins to bubble, lay four or more scaloppine in the skillet – as many as can lie flat without crowding – and let them sizzle in place until the underside is opaque and tinged with brown, about 3 minutes. Flip them over and color the second side for a couple of minutes; then lift out the slices, let the fat drain off, and put them on a platter. Add a bit more olive oil and/or butter to the skillet if it seems dry, and fry the rest of the scaloppine in the same way.
  • When all of the pork is browned, pour off the frying oil but leave any crusty caramelization in the skillet. Put in the remaining 2 Tablespoons of olive oil and 3 Tablespoons of butter, and return to medium-high heat. When the butter is foaming, drop in the shallots and sage leaves, and cook, stirring for a minute. Scatter the sliced mushrooms in the pan, season with 1/2 teaspoon salt, and stir continuously as the mushrooms sizzle and start to release their juices. Cook, tossing and stirring, until the moisture has evaporated and the mushroom slices are shrunken, soft and caramelized, 6 minutes or more.
  • Pour in the Marsala, raise the heat, and stir until it boils. Let the wine bubble and reduce for a minute or two, then stir in the stock. Bring to a boil, and cook at a gentle bubbling pace until the sauce is slightly viscous but loose, about 5 minutes. Season to taste with salt and freshly ground pepper.
  • One by one, slide the scaloppine into the simmering sauce, and pour in any juices accumulated on the platter. Shake the pan, spoon sauce over the scaloppine, and flip them over once or twice, until they are heated through and glistening with sauce on both sides. If the sauce is too dense to coat all the meat, loosen it with a bit of stock. Turn off the heat, sprinkle the parsley all over, and serve.

Italian Herb Lemon Pork Cutlets

Ingredients

  • 3 to 4 Pork Cutlets
  • 2 tbs butter
  • 1/2 cup flour
  • 2 eggs beaten

Seasoned Bread Crumbs

  • 1 cup Panko Bread Crumbs
  • 4 Tbsp fresh chopped parsley
  • 1/2 tsp onion powder
  • 1/8 tsp salt
  • pepper to taste
  • 1/4 cup grated Parmesan or Romano cheese

Sauce

  • 2 tbs butter
  • 1/2 cup chicken stock/broth
  • 1 cup heavy cream
  • 2 tbs lemon juice
  • 4 tbs fresh chopped parsley
  • 1/2 cup shredded mozzarella cheese
  • 2 tbs Parmesan cheese
  • Salt to taste
  • Pepper to taste

Instructions

  • Preheat the oven to 350° F

Bread Crumbs

  • Mix all seasoned bread crumb ingredients in a large bowl.

Prepare Pork Cutlets

  • Melt 1 tbs of butter in a skillet over medium-high heat.
  • Dredge the pork chops in the flour, then dip in the beaten egg and the seasoned bread crumb mixture.
  • Brown chops on both sides; remove from pan and place on a rack inserted in a baking sheet. Melt remaining 1 tbs butter and repeat.
  • Bake chops in preheated oven for 20 minutes; meanwhile make sauce.

Sauce

  • In the same pan, melt the 2 tbs of butter over medium heat. Add the garlic and sauté for about 5 minutes.
  • Stir in the stock, lemon juice, and the cream. Heat until it begins to bubble.
  • Add the cheeses and stir until they are melted. If the salt/pepper is needed, add it now.
  • Add the parsley and continue cooking until sauce is reduced about 25% (It should be the consistency of a thinner gravy).
  • Sauce may be poured over the cooked chops or served on the side like a gravy.
Kathryn Raaker, The Chef, You, and I

Kathryn prepares her childhood favorite, Pork & Sauerkraut for this episode of The Chef You and I Show. She also prepares her version of Cheesy Stacked Potatoes, as well as, a delicious side salad. Kathryn will prepare a Pork Roast from Circle B Ranch Pork using her 360 Cookware and CornHuskers Duck Fat Gourmet Cooking Spray, which added a great deal of flavor. All in all, these recipes are fun and easy to clean up afterwards. I hope you will enjoy these recipes as much as we did. If you are intrested in purchasing the 360 Cookware, use the code KRaaker20 and get a 20% discount!

BEST EVER PORK ROAST AND SAUERKRAUT

PERMISSION TO USE THIS RECEIPE FROM MARINA BACKES OF CIRCLE BRANCH PORK

Ingredients

  • 3-4 lb Boneless Port Loin Roast I used Circle B Ranch brand
  • 2 lb sauerkraut I do not rinse mine
  • 1 Tbsp caraway seeds you can omit this if you hate caraway seeds but for me it makes the dish
  • 1 cup sweet onion chopped
  • 1 Granny Smith apple Peeled and chopped
  • 1 Tbsp Brown Sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup water optional
  • 2 Tbsp olive oil I used Cornhusker Duck Fat Spray

Instructions

  • Preheat oven to 325F, rack in the middle. Pat the pork dry and sprinkle the entire roast with salt, pepper and smoke paprika. Heat a large non-stick pan over medium0high heat and add in the olive oil. When the olive oil starts to simmer carefully place the pork roast in. Sear on all sides until golden brown – 5-8 minutes per side. Sauté onion and then apples in the same pan.
  • In a lidden 6 qt Dutch Oven, place the sauerkraut all over the bottom. Sprinkle over the caraway seeds, onions, apples, and brown sugar. Place the seared pork roast on top nestling it in the sauerkraut. If you’ve drained your sauerkraut, add the water. If you did not, you do not need the water. You want at least a cup of liquid in the pot.
  • Cover tightly with a lid and bake for about 2 hours or until a meat thermometer reads between 145F-150F. While it is cooking, check the pot to ensure that it is not drying out. If needed, add more water. I have never had to but I always add at least a cup of liquid. Remove from the oven once the thermometer reads 145F-150F. Carefully remove the roast from the pan and place on a cutting board covering loosely with foil.

Kathryn’s Cheesy Potato Stacks

Equipment

  • Muffin Pans

Ingredients

  • 6 medium Yukon gold potatoes scrubbed, thinly sliced
  • ¾ cup freshly grated gruyere cheese
  • ½ cup freshly grated pecorino Romano cheese
  • 1/4 stick butter
  • 1 tsp dried Thyme finely chopped
  • 2 tsp fresh parsley finely chopped
  • 1 tsp lemon Pepper
  • ½ cup half & half
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

Instructions

  • Preheat oven to 400F
  • In a saucepan over medium heat, add: butter, thyme, half & half, kosher salt, and black pepper. Heat until butter is melted and cream is warm, about 3-4 minutes.
  • While the herb cream warms, slice the potatoes. I used a slicer or sharp knife, thinly slice potatoes using a knife glove or a guard. Place in a large bowl. Pour herb cream over sliced potatoes and add half of the gruyere and pecorino Romano cheese. Toss the sliced potatoes until they are fully coated.
  • In a non-stick muffin pan (if you don’t have non-stick, lightly grease), start stacking the potato slices all the way to the top of the muffin tin. Take the remaining herb cream and evenly disperse over the stacks. Top with the remaining cheese.
  • Cover the muffin pan with parchment paper followed by foil (the parchment will keep the cheese from sticking). Place muffin tin in a sheet pan and place in the oven. Roast for 30 minutes covered, then remove foil/parchment and roast an additional 20 minutes until tops are browned and bubbling.
  • Once the potatoes are done cooking, use a knife or spoon to loosen around the sides and carefully scoop out of the tins.

Chef Kathryn’s Pear and Fruit and Lettuce Salad with Feta Cheese

Ingredients

Salad Ingredients

  • 1 head Red Leaf Lettuce Torn in pieces
  • 1 Cup Strawberries cut in half
  • ½ cup Blueberries
  • 1 cup Seedless green grapes cut in half
  • 1/4 cup pecan Pieces
  • 2 to 3 Bartlett Pears Slice in small pieces
  • 1/2 small red onion Slice in half moon pieces
  • ¼ cup feta cheese

Dressing

  • 1 to 2 Tbsp Olive Oil
  • 1 Tbsp Honey
  • 2 Tbsp Balsamic Vinegar

Instructions

Dressing

  • Whisk olive oil, honey, and balsamic vinegar. (You can also add ingredients to a small mason jar and shake until combined.)

Salad

  • Prepare your salad I tear the lettuce in medium pieces then add, all the sliced fruit and onion, toss the salad and then sprinkle the nuts and feta cheese to the salad. Add prepared dressing and serve.

David Malek introduces Kathryn to the Gunter Wilhelm Cutlery & Cookware Company products. Their balanced knives have anti-bacterial handles. They also have a beautiful line of cookware with freestanding lids that reduce counter space. The lids also reduce bacteria on the counter. The domed shape helps reduce cooking time.

For more information about their knives and cookware, visit their website at www.gunterwilhelm.com

This is the second series of interviews at the International Home & Houseware Show 2015 in Chicago Illinois.

Kathryn Raaker interviews founder Donald Henn of New Era Cookware and Hammer Stahl Cutlery. Their stainless steel seven ply cookware, typically used by professional chefs is now available for the home cook. They have many products for both the professional chef or beginner cooks. All their products are made in the USA.

Their products are available at either www.hammerstahl.com or neweracookware.com