Closing Thoughts on Pork Month

  

 

 

 

 

By: Ali Steuer, Mentoring Student

            October is National Pork Month, an opportunity for hog farmers to not only promote their industry, but to reflect on their recent success.  We have passion and enthusiasm for our product and during National Pork Month we showcase this especially well.  As another October comes to an end we take the time to acknowledge National Pork Month.  A great achievement to reflect on is the fact that Nebraska remains committed to possessing an economy based on agriculture.  Pork production contributes to the success of our economy every day, and that is something to be proud of.

–          CostCo Wholesale ® helped celebrate this month by offering a $2.50 off coupon on a package of Boneless Sirloin Tip Roast.  Customers were also encouraged to find easy and delicious recipes on porkbeinspired.com.  In conjunction with the National Pork Producers, this was a great promotional activity for this month’s celebration!

–          As Columbus Day was also celebrated this month and many lucky individuals enjoyed their day off, we remembered that Christopher Columbus brought the first group of pigs to America on his second voyage to the United States.

–          We remember that each year the soybean meal consumed by pigs in the United States is equal to 178 Empire State Buildings!

–          Jane and Kyla (Domestic Marketing Director and Education Director at NPPA) completed four demonstrations at Northeast High School.  They helped prepare bacon wrapped eggs and cowboy pizza in honor of National Pork Month.

–          Nebraska pork producers and packer partners Hormel Foods, Tyson Fresh Meats, and Farmland Foods have donated over $1,600 PLUS matched the dollar donation with pork this month at Food Bank for the Heartland!

–         U.S. Congress had great timing  this month by signing the Free Trade Agreement with South Korea, Colombia, and Panama on October 10th opening up the opportunity for more Nebraska pork to be used for exports! Currently one in every four hogs produced in the United States is being used for exports.

–          One of Metro CC’s culinary students, Clara Durham, invited Kyla and I (Ali Steuer) to speak to her Purchasing Class.  This was a great way to help educate the culinary students on where their product comes from and that it is indeed a safe product! It was a great promotional opportunity for National Pork Month!

Tenderloin Tuesday: Tex-Mex Turnovers

Tex-Mex Turnovers

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Prep Time: 25 minutes
Cook Time: 20 minutes

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Ingredients

8 oz chorizo
1/4 cup green onions, sliced
1 15-oz can black beans, rinsed and drained
1 chipotle pepper in adobo sauce, finely chopped
2 10-oz packages refrigerated pizza dough
2 2/3 cups Wisonsin Manchego cheese, shredded
Nonstick cooking spray, as needed
1 cup Wisonsin Cotija cheese, shredded
Ranchereo Sauce:
1 tablespoon olive oil
1/4 cup green onions, sliced
1 clove garlic , crushed
1 14 1/2 -oz can diced tomatoes
1 chipotle pepper in adobo sauce, finely chopped
1 teaspoon sugar
1/4 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
2 teaspoons cornstarch
1 teaspoon cold water

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Cooking Directions

New USDA Guidelines
Preheat oven to 400°F.

In a 2-quart saucepan, crumble and cook chorizo with green onions over medium heat until chorizo is browned. Drain off fat and transfer to a medium bowl. Add black beans and chipotle pepper to chorizo and stir to combine.

Line 2 baking sheets with foil and spray with cooking spray. Set aside. Working with 1 package of pizza dough at a time, unroll pizza dough. On a lightly floured surface, pat dough to a 15”x10” rectangle. Cut dough into quarters, making 4 rectangles. Place about 1/3 cup Manchego cheese on each rectangle, placing cheese on half the rectangle. Place 1/3-cup chorizo mixture on top of each mound of cheese. Brush edges of rectangle with water. Fold dough over opposite edge on rectangle. Seal edges with tine of fork. Place turnovers on prepared baking sheet. Repeat with the remaining pizza dough. Repeat with remaining pizza dough, cheese, and chorizo mixture.

Brush turnovers with water. Bake in preheated over for 15 minutes or until golden. Serve with Ranchero Sauce and sprinkle with Cotija cheese.

Makes 8 servings

Ranchero Sauce Directions:
In a medium saucepan, heat olive oil. Cook green onion and garlic until onion is tender. Stir in tomatoes, pepper, sugar, oregano, and cumin and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes or until most of the liquid has evaporated. In a small bowl, blend cornstarch and water together; add to mixture in saucepan and bring to a boil. Cook and stir for two minutes more.


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Serving Suggestions

As featured at the 2004 International Association Culinary Professionals breakfast. Chorizo is a highly seasoned, coarsely ground pork sausage that is widely used in Mexican and Spanish cooking. Look for it in speciality grocery store or some large supermarkets.
Serve for breakfast or as part of a brunch buffet with Chiaquiles With Ham, Ham and Green Chile Bite Size Quiche, and fresh fruit.


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Nutrition

 

Random Safety Tip:
Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.
Recipe from: PorkBeInspired.com

Orange-Grilled Pork Sandwiches with Apricot Sauce

Orange-Grilled Pork Sandwiches with Apricot Sauce

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Prep Time: 5 minutes
Cook Time: 40 minutes
Marinating Time: 24 hours

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Ingredients

1 pound boneless single-loin pork roast
1/2 cup apricot preserves
6 tablespoons Madeira
2 teaspoons Dijon-style mustard
1 clove garlic , crushed
1/2 teaspoon black pepper
1/2 cup orange juice
1 1/2 teaspoons orange zest, grated
1/2 teaspoon fresh ginger, grated
4 slices French bread, OR Italian bread, 1-inch thick, toasted
4 green onions, chopped
4 tablespoons fresh cilantro, chopped

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Cooking Directions

New USDA Guidelines
In small bowl, stir together preserves, 2 tablespoons Madeira, mustard, garlic and pepper; cover and refrigerate until needed. Place pork in self-sealing bag; add orange juice, remaining 1/4 cup Madeira, orange zest and ginger; seal bag and toss to coat pork. Refrigerate 8-24 hours.

Prepare banked medium-hot fire in kettle-style grill. Remove pork from marinade, discarding marinade. Grill pork over indirect heat for 20-30 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes. Thinly slice pork and place on toasted bread; top with apricot sauce; sprinkle with onion and cilantro.

Serves 4.

Wine suggestion: Serve a chilled Chenin Blanc or Viognier.


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Serving Suggestions

Open faced sandwiches aren’t just kids stuff. Serve these sandwiches with Grilled Antipasto Salad and Grilled Pineapple with Molasses-Lime Butter.


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Nutrition

Calories: 335 calories
Protein: 27 grams
Fat: 6 grams
Sodium: 290 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 0 grams
Carbohydrates: 44 grams

Random Cooking Tip:
When you are in a hurry—turn to cuts that cook up quickly, such as chops, tenderloins and cutlets.

Recipe from: PorkBeInspired.com

Mentoring student selected as CASNR Embassador

NEWS RELEASE FROM IANR NEWS SERVICE, UNIVERSITY OF NEBRASKA
— UNL’s CASNR Announces 2011-2012 Ambassadors

Oct. 12, 2011

UNL’s CASNR Announces 2011-2012 Ambassadors

LINCOLN, Neb. — The University of Nebraska-Lincoln’s College of Agricultural Sciences and Natural Resources appointed new student ambassadors for the 2011-2012 academic year.

The ambassadors were chosen through an application and interview process and serve one to three years. The seven ambassadors are:

– Kristin Witte, Scribner, Neb. agricultural education

– Brooke Grossenbacher, Overland Park, Kan., food science and technology

– Ethan Smith, Eustis, Neb., agricultural economics

– Colton Knickman, Syracuse, Neb., mechanized systems management

– Ashley Bernstein, Elkhorn, Neb., food science and technology

– Katina Talley, Friend, Neb., food science and technology

– Jill Petersen, Burwell, Neb., agricultural education

The ambassadors will create awareness of agricultural sciences and natural resource programs/careers, said Laura Frey, UNL college relations director.

In addition, they will recruit for the College of Agricultural Sciences and Natural Resources through campus and outreach activities. They also will promote CASNR and UNL and meet with prospective students and provide tours of UNL’s East Campus.

For more information about the CASNR ambassador program, visit casnr.unl.edu/ambassadors. Applications for the 2012-2013 academic year will be available in January 2012.

Tenderloin Tuesday: Pork Tenderloin Fajitas

Pork Tenderloin Fajitas

 
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Prep Time: 5 minutes
Cook Time: 25 minutes
Marinating Time: 24 hours

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Ingredients

4 Pork Tenderloins, (about 3 1/2 to 4 1/2 pounds total)
12 ounces fajita marinade, (1 1/2 cups)

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Cooking Directions

New USDA GuidelinesPlace tenderloins in large self-sealing bag; pour marinade over. Seal bag and refrigerate for 2 to 24 hours.Heat oven to 450 degrees F. Remove tenderloins from marinade (discard remaining marinade), pat dry and place in shallow roasting pan. Roast tenderloins for 20-25 minutes, until internal temperature (measured with a meat thermometer) is 145 degrees F. Remove from oven and let rest 5 minutes, slice enough to serve. (One tenderloin serves 3 to 4.)
Wrap and refrigerate leftovers up to three days.


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Serving Suggestions

Purchased fajita marinade from the store makes this a quick meal.  Have warm flour tortillas, sauteed onions and bell peppers and salsa available for your table. Other ideas included for leftovers.


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Nutrition

Calories: 131 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 500 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams

Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.
 
Recipe from: PorkBeInspired.com