Raising green on the green: Pork Chop Scramble golf outing raises scholarship money

By: Ali Steuer

The Tenth Annual Pork Chop Scramble was kicked off this year in Columbus, Nebraska, on July 8th, 2011.  Eager golfers from a variety of sponsors gathered in the early morning at the Elk Creek Golf Course.  Registration began where teams also had the opportunity to purchase as many mulligans as they could afford, only $5.00, and then they were off.  191 golfers rushed to their assigned golf carts and took the course.  Eighteen holes of golf, famous tequila strawberries, sponsored pork, and free beer awaited the day.

I arrived just in time to get assigned to head to hole 9, soon to be renamed the rattle paddle hole.  Once the team’s golf balls arrived on the green they were then instructed to use rattle paddles as a replacement instead of their putter.  Some teams got creative, laying down on the green and using the paddle as a pool stick or shooting it between their legs, but whatever method was used, the ultimate goal was for the longest putt made.  The second team made it to the green and paddled in a lengthy competitive putt. Later on, that record was broken by an even longer putt, which was surprising but a valiant effort was made by all teams.

After rattle paddle, I was instructed to take team pictures at hole 1.  Conversing with the teams while also watching them tee off was a great way to meet the sponsors that came out and donated to the Nebraska Pork Producers.  One team even insisted I tee off for them.  Reluctantly and against all will I grabbed the golf club and attempted to tee off. “WOOF” was the sound the first swing made as I missed the ball.  “WOOF” was also the sound of the second swing as I once again missed the ball.  “PING” was finally the sound of the third ball as it left the tee and rolled down the fairway.  For my second time golfing, I say it was a success.

A Friday away from work to play golf, free beer, and a sponsored meal always attracts golfers to the course and calls for a fun time.  But more importantly than a fun time, the Pork Chop Scramble helped raise money to provide scholarships to Nebraska college-aged students who possess an interest in the pork industry as well as agriculture.  Thanks to the sponsors who are always eager to help out and further education for youth to create leaders in the state in the Nebraska.  Our state is truly unique and great in all the support it gives to our youth involved in agriculture and the Pork Chop Scramble is just another example of that.

Tenderloin Tuesday: Bacon-Wrapped Pork Chops with Seasoned Butter

Bacon-Wrapped Pork Chops With Seasoned Butter

Times Icon

Times

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients Icon

Ingredients

4 6-7-ounce boneless pork loin chops, 1 1/4-inch thick
4 slices Bacon, thick-cut
Garlic-Mustard Butter, *

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directly below to medium doneness. *Remove toothpick; serve chops with Garlic-Mustard Butter.

Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4


Serving Suggestions Icon

Serving Suggestions

Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli.


Nutrition Icon

Nutrition


Random Safety Tip:
Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!
Recipe  from: PorkBeInspired.com

USDA Secretary Vilsack Approves Disaster Declarations for 15 Flooded Nebraska Counties; Producers Get USDA Approval

USDA Secretary Vilsack Approves Disaster Declarations for 15 Flooded

Nebraska Counties

“USDA approval has now been granted to producers in the flooded Missouri River basin counties and Lincoln County under the Secretarial Disaster Declaration”, announced Farm Service Agency State Executive Director Dan Steinkruger.  “This action opens all USDA emergency programs to corn, soybeans, wheat, forage crops, and livestock producers who suffered losses including physical losses this spring and summer due to flooding that occurred on May 1, 2011 and continuing.”  The eligible counties named are: 

               Boyd                     Cedar                   Douglas               Nemaha               Sarpy

               Burt                      Dakota                 Knox                     Otoe                     Thurston             

               Cass                      Dixon                    Lincoln                 Richardson          Washington                        

In addition, contiguous Nebraska county producers who suffered losses may be eligible to utilize emergency programs.  These contiguous counties are:

Antelope       Dawson        Gage          Johnson                 Lancaster           Pawnee         Rock     

Cuming         Dodge              Hayes        Keith                     Logan                  Perkins          Saunders

Custer            Frontier           Holt           Keya Paha        McPherson       Pierce  Wayne

These counties were designated natural disaster areas July 18, 2011, making all qualified farm operators in the designated areas eligible for low interest emergency (EM) loans from USDA’s Farm Service Agency (FSA), provided eligibility requirements are met.  Farmers in eligible counties have eight months from the date of the declaration to apply for loans to help cover part of their actual losses.  The deadline for submitting applications is March 19, 2012.  FSA will consider each loan application on its own merits, taking into account the extent of losses, security available and repayment ability.  FSA has a variety of programs, in addition to the EM loan program, to help eligible farmers recover from adversity.

USDA also had made other programs available to assist farmers and ranchers, including the Supplemental Revenue Assistance Program (SURE), which was approved as part of the Food Conservation, and Energy Act of 2008; the Emergency Conservation Program; Emergency Livestock Assistance Program, and the Noninsured Crop Disaster Assistance Program.  Interested farmers should contact their local USDA Service Center for further information on eligibility requirements and application procedures for these and other programs.  Additional information is also available online at  http://www.fsa.usda.gov/dafl.

 

Steinkruger noted “USDA Secretary Vilsack met with farmers, agri-business members and others in South Sioux City, NE on June 1, 2011.  He has a personal interest in making sure that Nebraskans that suffered damage utilize USDA programs in their recovery plans.” 

*This is a news release from FSA. More news releases are available on FSA’s website at  www.fsa.usda.gov/daflvia the “News and Events” link

Tenderloin Tuesday: “Happy” Pork Steak

“Happy” Pork Steak

Times Icon

Times

Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients Icon

Ingredients

6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
fresh cilantro, chopped

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.

Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145 degrees F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.

Makes 6 servings.

Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed


Serving Suggestions Icon

Serving Suggestions

A traditional Mexican recipe, with ingredients common in everyone’s pantry. Serve with corn tortillas.


Nutrition Icon

Nutrition

Calories: 590 calories
Protein: 30 grams
Fat: 24 grams
Sodium: 570 milligrams
Cholesterol: 94 milligrams
Saturated Fat: 7 grams
Carbohydrates: 59 grams
Fiber: 1 grams

Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.
Recipe from: PorkBeInspired.com

South Korea imports record amounts of pork, beef

South Korea imports record amounts of pork, beef

Marlys Miller, Editor, Pork Magazine   |   Updated: July 13, 2011

South Korea has significantly stepped up its importation of pork and beef products so far this year, including supplies from the United States.

In terms of pork, South Korea imported 219,681 tons during the first half of this year, that’s up 120 percent from 2010’s levels, according to the Animal, Plant and Fisheries Quarantine and Inspection Agency.

Beef imports equaled 187,874 tons in the first six months, which is a 29 percent increase from the same period a year ago.

The country’s foot-and-mouth disease outbreak in 2010 and a re-infection this spring are the drivers behind this buying frenzy. The disease forced the culling of “millions of pigs and thousands of cattle,” quarantine agency officials reported this week.

The lingering questions are whether South Korea’s producers will re-stock those animals and return to pre-FMD production levels or whether the country will focus on filling supplies through imported product.   

U.S. pork producers are, of course, still awaiting Congress’ final blessing on the South Korean Free-trade Agreement, which is hoped to be accomplished by Washington’s August recess. That action would open wider a significant market to the United States and would make the Asian country one of U.S. pork’s top markets. 

So far this year, U.S. pork has accounted for 43.4 percent of South Korea’s total increase in pork imports. It supplied 95,380 tons, a 223 percent increase, compared with U.S. pork shipments in the first half of 2010. Imports from Canada also soared, up 191 percent from 2010, totaling 31,376 tons, reports Chinadaily.com.

As for beef, Australia accounted for 47.7 percent of South Korea’s total beef imports for the first half of the year. That equaled 89,659 tons, up 20.8 percent from 2010. But the United States’ share also grew, up 54.6 percent or 43,990 tons compared with the January-to-June period a year ago.

 

Sources: Chinadaily.com.

porknetwork.com

Tenderloin Tuesday: Cajun Grilled Pork Chops

Cajun Grilled Chops

 
Times Icon

Times

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients Icon

Ingredients

4 boneless center loin chops, 1 1/2-inch thick
1 teaspoon seasoned salt
1/2 teaspoon cayenne pepper
1 teaspoon dry sage
1 tablespoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Combine seasonings, mix well. Coat chops with seasoning mixture. Grill directly over medium-high heat 6-8 minutes per side, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.Serves 4

Serving Suggestions Icon

Serving Suggestions

Spices are a great way to add bold flavor without adding fat. Serve with Okra Corn Salad and Baked Grits Wedges.


Nutrition Icon

Nutrition

Calories: 150 calories
Protein: 22 grams
Fat: 5 grams
Sodium: 390 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 1 grams
Carbohydrates: 2 grams
Fiber: 0 grams

Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.
 
Recipe from Pork Be Inspired