Month: November 2020

Brined Pork Roast

Brined Roasted Pork Loin

This is very simple and delicious.
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Course Main Course
Cuisine American

Equipment

  • Glass or Plastic Bowl large enough to hold submerge the pork roast in the brine
  • Roasting Pan

Ingredients
  

  • 5-6 lb Pork Loin

Brine

  • 2 part Water
  • 1 part Apple Cider
  • 1.7% weight of liquid and meat Salt
  • .7% weight of liquid and meat Sugar

Baste

  • 1/4 cup Melted Butter
  • 1/4 cup Olive Oil

Instructions
 

Brine

  • You will want to brine your pork 24 to 48 hours prior to roasting.
  • Add pork to your brine container and cover with water to determine the amount of water required to submerge to the pork. Sum the weight of the pork and the water. Using this weight calculate the amount of salt and sugar. Remove 1/3 of the weight of water and add that amount of apple cider and salt and sugar.

Cooking Pork

  • Preheat oven to 450 degrees. Remove pork from brine, rinse and dry. Coat with butter and olive oil baste. Place in a roasting pan with fat side up. Cook at 450 degrees fro 15 minutes. Reduce temperature to 300 degrees and continue to cook for approximately 20 minutes per pound, until internal temperature reaches 140 degrees. Remove from oven and allow to rest for 20 minutes before carving.
Keyword pork loin, revival farm
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Shannon FreiseLeave a comment

Friday Night Cocktails: Getting Spicy with Fresh Horseradish

Fresh Horseradish
It doesn't take much to make fresh horseradish.
Check out this recipe
Horseradish Dirty Martini
Spicy twist on the classic dirty martini.
Check out this recipe
Bloody Mary
Everyone has their favorite take on the traditional Bloody Mary. Create a simply spiced tomato juice base and allow your guests to dress it up according to their personal preferences.
Check out this recipe

Shannon FreiseLeave a comment

Fresh Horseradish

Fresh Horseradish

It doesn't take much to make fresh horseradish.
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Prep Time 5 minutes
Course anytime
Servings 10

Ingredients
  

  • 1 Cup Peeled and cubed horseradish root
  • 3/4 Cup White vinegar
  • 2 TSP White sugar
  • 1/4 TSP Salt

Instructions
 

  • In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.
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Horseradish Dirty Martini

Horseradish Dirty Martini

Spicy twist on the classic dirty martini.
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Servings 1 Cocktail

Equipment

  • Mixing Glass
  • Mixing Spoon
  • Cocktail Strainer
  • Martini Glass

Ingredients
  

  • 2 oz Horseradish Gin or Vodka You may purchase horseradish infused vodka or infuse your own.
  • 1 oz Zesty Pickle Juice Add a few crushed red pepper flakes to any store bought pickle brine
  • 5 drops Celery Bitters
  • 1 slice Pickled Cucumber for Garnish

Infused Vodka or Gin

  • 8 oz High Proof Gin or Vodka
  • 20 grams Shaved and Shredded Fresh Horseradish Root
  • ¼ tsp Crushed Whole Peppercorns

Instructions
 

Infused Vodka or Gin

  • Combine high proof spirit with horseradish and peppercorn into a glass jar with a lid. Allow to muddle in a cool dark place for 3 days to 1 week.
  • Strain liquor though a cheese cloth and fine mesh strainer.

Cocktail

  • Fill mixing glass 1/4 of the way with ice.
  • Combine ingredients and stir until properly diluted and chilled.
  • Strain over into a chilled Martini Glass.
  • Garnish with pickle.
Keyword gin, horseradish, vodka
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Bloody Mary

Bloody Mary

Everyone has their favorite take on the traditional Bloody Mary. Create a simply spiced tomato juice base and allow your guests to dress it up according to their personal preferences.
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Equipment

  • Blender
  • Bar Spoon
  • Shaker
  • Collins or Old Fashioned Glasses

Ingredients
  

Bloody Mary Mix

  • 3 stalks Celery from the heart, including leaves
  • 32 oz Organic 100% Tomato Juice
  • 2 tsp Freshly Grated Horseradish Root
  • 1 tsp Grated Yellow Onion
  • 2 tbsp Fresh Squeezed Lemon Juice
  • 1 tsp Worcestershire Sauce
  • 2 pinches Kosher Salt
  • ¼ tsp Soy Sauce

Bloody Mary Bar

  • Vodka
  • Tabasco
  • Olives
  • Lemon and Lime Wedges
  • Tajin
  • Picked Onions
  • Course Ground Black Pepper
  • Freshly Grated Horseradish
  • Celery Stalks

Instructions
 

Bloody Mary Mix

  • Cut celery into large dices, including the leaves, and puree in a blender or food processor until finely minced. With the blender running, pour 1/4 of the tomato juice mixture into the blender. In a large pitcher, combine all of the ingredients except the vodka. Chill until ready to serve.

Bloody Mary Bar

  • Fill a glass with ice. Add 2 oz of vodka to 4 oz of Bloody Mary Mix. Add other seasonings as desired. Box shake cocktail by transferring it back and forth between the glass and a shaker two times.
  • Garnish with celery and a large pinch of black pepper.
Keyword bloody mary, horseradish, vodka
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Oven Roasted Vegetables

Oven Roasted Vegetables

Shannon Freise
Deliciously seasoned roasted vegetables with an incredible seasoning blend. I make these roasted veggies at least once a week. — they’re great served alongside a meat-heavy dish or prepared ahead of time for healthy meal prepping during the week and make great leftovers.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 6

Equipment

  • Gallon Size Zip-Loc bag
  • Large cookie sheet(s) 11 x 17" If you are making a large amount use 2 or 3 pans.

Ingredients
  

  • 3-4 TBSP Good olive oil.
  • 3 med Carrots, sliced into 1-1 1/2 pieces
  • 1 Large Red/Purple onion cut into 1 inch pieces
  • 1 Large Sweet Potato, pealed-cut into 1/2 inch pieces
  • 1 lb Potatoes-Gold, New or Red works. I leave the skin on. Don't use Russet baking potatoes.
  • 2-3 Stalks Celery, ends trimmed and cut into 1/2 inch pieces
  • Some Optional Sweet Peppers–yellow, red, green, orange these add a nice color to the dish
  • 3/4 TBSP Dried Oregano
  • 3/4 TBSP Dried crushed rosemary
  • 1 TSP Dried thyme
  • 1 TSP Dried Basil
  • 1-2 Bulbs Garlic, break into cloves skin removed
  • Freshly Cracked Black pepper and sea salt. (not table salt)
  • Optional Mushrooms-Shiitake, Button, Cremini, etc, sliced
  • Optional Fresh Herbs, such as thyme, rosemary, parsley to garnish.
  • Optional 1/2 LB Brussel Sprouts-cut in half, larger outer leaves removed

Instructions
 

  • Preheat oven to 400 degrees before slicing and preparing your vegetables. You want a hot oven. If you have a convection oven use the fan.
  • Put all your sliced and prepared vegetables into a 1 gallon size Zip-Loc bag. Add in the dried herb mixture, 1/2 tsp of sea-salt and 3/4 tsp of fresh cracked black pepper, then add the olive oil.
    Seal bag and shake. You want to completely coat the vegetables with olive oil and the herbs, etc.
    Add more olive oil if you feel they aren't coated well enough.
  • Pour the vegetables onto your cookie sheet(s).
    NOTE: Make sure the vegetables don’t overlap. If you pile vegetables on top of each other on your sheet pan, they will end up steaming instead of roasting. Everything should be in a single layer. To avoid overlap, use a very large sheet pan or roast the vegetables on 2 different sheet plans. Make sure the vegetables each have their own “space” and aren’t overlapping with each other.
  • Slide the pan(s) onto the middle rack(s) of the 400F oven, set timer for 20 minutes. When timer goes off carefully stir/flip vegetables to ensure an even browning.
  • Reset timer for 20 minutes. You can start to check for doneness about 10 minutes into this. You want the potatoes to be soft when poked with a fork.

Notes

  • Use a delicious spice mixture. This recipe includes one we enjoy, but I also create others using different spices. Feel free to adjust the amounts (and types of seasonings) to your preference. In my opinion, freshly cracked pepper and a good sea salt make a world of a difference from traditional salt and pepper as do fresh herbs. Experiment with other flavors, you never know what you’ll discover. 
  • We loved roasted broccoli and you can use this recipe just prepare it in a separate Zip-Loc, cook it separately and for less time. I’d put it in the oven when I stirred/flipped the other vegetables. They tend to get done way before the others then the tops sort of burn. 
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