Pork Recipes

Pork Osso Buco and “Hygge”

I love to learn new things…I love to figure “stuff” out…it makes me happy.

With all of this cold and cozy weather we’ve been having this March…I’ve had time on my hands to read thru the stack of books on my ottoman and sort out the emails that have piled up! In doing so I came across an article in the New Yorker that explains a method of life…that I knew existed…but had no idea had a name! Hygge.

From this article I’ve realized that the term Hygge which is actually a Danish word, is the reason I’m in love with Pinterest, Instagram, and could actually live in a Pottery Barn Catalog.

Even the word ‘Hygge’ reads like a hug…cozy slippers, a fire, and my favorite gray oversized sweater.

According to The Book of Hygge, written by Louisa Thomsen Brits, The definition of the word Hygge, which is  pronounced “hoo-gah”, is a quality of presence and an experience of belonging and togetherness. It is a feeling of being warm, safe, comforted and sheltered.

Meik Wiking, who is the CEO of the Happiness Research Institute in Copenhagen ( yes, such a research institute exists!) wrote a book ….The Little Book of HYGGE, Danish Secrets of Happy Living. In his book, he suggests that the Danish people are in fact, the happiest on earth. The Happiness Research Institute is located in Denmark, so that they can study this “Happiness effect” and the reasons behind it. The word Hygge originates from a Norwegian word meaning “well-being”. The Danish people have been found to spend much of their time with family and friends and feel the calmest and most peaceful! I think we all need some of this Hygge!

My thoughts are…that this Hygge is not really a secret …and I think we as Americans have it…we just don’t use it enough…and don’t incorporate it into our life enough. It’s going to be my new motto…#hygge, #itsthelittlethings, #itsaboutthefamily #feedthefamily.

Below you will find a beautiful recipe which I consider to be Hygge…It will warm you up on these chilly spring days…and it will feed two…or a crew….Enjoy!!

Cook up some love,
The Butchers Wife

This recipe for Pork Osso Buco can be made for just two people…or for twelve! It’s that simple!

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St. Louis Style Spare Ribs!

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St. Louis Style…Barbecue Spare Ribs

These yummy ribs are super simple when baked in the oven. They can even be made the day ahead and heated up just before serving! How fun:)

Ask The Butcher for:

St. Louis Spare Ribs…enough to feed your crew…This recipe makes enough sauce for two nice size racks of ribs…I would say that you should be able to feed six to eight people.

For the glaze:
3  18 oz bottles of your favorite barbecue sauce. ( I use Sweet Baby Rays original…it’s delicious and Gluten Free too!)
1/4 cup grainy mustard ( we have Silver Springs at R&S…that’s the one I used in this recipe)
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup apple cider vinegar
10 cloves of garlic;minced

Fresh cracked salt and pepper for seasoning the ribs!

Pre-heat the oven to 350 degrees fahrenheit.

Prepare your baking sheet with parchment or aluminum foil for easy cleanup!

Season the ribs on both sides with salt and pepper.

If you haven’t asked The Butcher to remove the membrane from the underside of the ribs…do so now…you will see a description on how to do this …in the gallery below.

In a nice size bowl, whisk together all ingredients for the basting glaze.

Place the ribs on the baking tray with the bones facing up. Cover with 1/4 of the basting glaze. Flip the ribs and cover with another 1/4 of the mixture. Reserve the other half of glaze for the second hour of baking.

Bake the ribs, uncovered in the oven for an hour. Remove from the oven and flip the ribs over. Coat the ribs with the rest of the glaze and return to the oven for another hour to an hour and a half.
(Total cooking time will depend on your oven…but should take anywhere between 2 – 2 1/2 hours)

Perfection!

Printable instructions here St Louis Style Spare Ribs
Scroll through the gallery for step by step instructions:

This recipe can easily be made Gluten Free…just be sure to check the soy sauce and mustards….many are NOT gluten free!

Bourbon Glazed Berkshire Pork Roast

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Bourbon Glazed Berkshire Pork Roast Prepared in Tomato Red/Cobalt Blue Chowfancy Baker

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This small pork roast fed three people. The mustard brown sugar coating produced a sweet crunchy crust, while the fig gravy was a delicious compliment! Serve with a side salad for the perfect meal~

This may sound ridiculous, but The Butcher had put a ban on my efforts of perfecting pork chops. Yep, I know, crazy right? Well, he was nice about it…but he kindly asked that I stop cooking pork chops…because it just wasn’t working.  So, for a few years I bypassed the pork section of the meat case.
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Rustic Pear, Sweet Sausage and Green Apple Stuffing

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In case you hadn’t noticed…I have gone all out with pears this Thanksgiving!
Bosc and Secklund Pears are a beautiful fall fruit and work well with chicken or turkey. Using the same fruits and veggies throughout the meal keep it simple when shopping, but also help to create a cohesive taste to the entire dinner as well!

This Rustic Pear, Sweet Sausage and Green Apple Stuffing will be gobbled up just as quickly as the Turkey!

It can be prepared the day ahead making it the perfect side dish this Thanksgiving.
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Northern Farmhouse Bourbon Barrel Cracked Pepper Pappardelle with Arugula Pesto and Zucchini

We are in the thick of summer and I am sure that you have seen the many recipes utilizing the most bountiful veggies of the season. Zucchini is plentiful this month and there are many creative dishes popping up around the web and in the cooking magazines.

The Butcher carries a variety of  hand crafted pastas brought to us from the legendary Catskill Mountains. Northern Farmhouse Pasta makes a delicious pappardelle. Pair this gourmet pasta, that is made using organic NY Wheat, with beautiful zucchini and some grilled  sweet sausage. You will have a summer meal that is over the top!

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Northern Farmhouse Pasta~ Bourbon Barrell Cracked Pepper Pappardelle, paired with fresh arugula pesto, zucchini and fresh R&S sweet sausage ~

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Pork Sliders

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Sliders are a fun addition to the table. Browsing through a cooking magazine recently, I noticed that there are all sorts of things that you can put between those adorable little rolls.

I decided to grill up a pork tenderloin that had been marinated in a recipe given to me by a special customer…she said it’s always a hit…so I gave it a try… with very delicious results!

The brioche slider rolls that I used are available at the Meat Market Friday thru Sunday…so plan ahead if you’d like to add this dish to the menu!

 

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