Project Feed Our Valley: Low cost dishes

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Dinner in Umbria - Porchetta

1 Ea Pork Loin

¼ C Extra virgin oil

TT Sea salt

TT Black pepper

TT Red pepper flakes

¼ C Oregano, fresh

¼ C Sage, fresh

1 Ea onion, sliced

1/2 Bt White wine

1. Take the pork loin out of the plastic, with paper towel remove the excess blood and juices from the loin, Cut the loin into 2 equal pieces , take each half of the loin and split down the middle into a flat piece of meat, rub the loin down, with the olive oil, season to taste with the sea salt, black pepper & pepper flakes, take the oregano & sage leaves and run them into the pork loin, roll the pork loin back up and tie into 1 inch segments, set aside & allow to rest for 30 minutes.

2. Place the pork loin on the onions , add the white wine cover with plastic wrap then aluminum foil, Bake for 45 minutes at 425 remove from the oven and allow to rest for 10 minutes prior to slicing ( if you DO NOT allow the meat to rest, all the juices from the meat will come out and you will have DRY pork)

3. Slice your pork loin in ½ inch thick slices, plate and garnish with Rapini saute.

Guy Fieri Pacific Rim Beef Stir Frey

2 Lb Beef round, cut 1X2X ¼ thick

2 Ea Eggs

¼ C Corn Starch

¼ C Grape seed oil

Forbidden Rice

1 Bg Black Forbidden Rice

Vegetables

1 Ea Red onion, sliced

2 Ea Carrots, Pealed sliced on angle

2 Ea Green Peppers, sliced

2 C Broccoli floret's

1 Ea Spanish onion, sliced

1 T Ginger, fresh chopped

1 T Garlic, sliced

¼ C Grapeseed oil, or Canola

1 Ea. Guy Fieri Pacific Rim Sauce

1. Make the forbidden rice according to the recipe, and hold on the side warm.

2. Take the beef and coat it first with the egg, then the cornstarch and lastly the oil, set aside to rest 10 minutes.

3. In a hot WOK or sauté pan, stir fry off the beef until browned nicely, be careful not to over crowd the pan, remove and reserve to the side.

4. Heat the WOK again, add the oil, ginger and garlic, immediately add the vegetables, stir fry until they are tender yet crisp, add the beef back into the pan and cover with the Guy Fieri Pacific Rim sauce, continue to stir fry until the beff has been brought back up to temperature, remove the WOK from the heat, por the stir fry over the forbidden rice.

Kansas City BBQ - Cast Iron Skillet BBQ Beans

2 Can Baked beans

2 Can Kidney beans

1 Ea Red onion, diced

1 Ea Green pepper,diced

8 Oz Apple wood bacon, diced

4 Ea Garlic clove, chopped

½ C Brown sugar

½ C Molasses

1 T Dry mustard

½ C Teriyaki sauce

TT Sea salt

TT Black Pepper

TT Red pepper flakes

Combine all ingredients into a mixing bowl, mix well, pour the rub into a sealed container.

1. Heat cast iron skillet till hot, add bacon and cook till ½ done, add garlic, peppers & onions, sauté until the onions, peppers, & bacon are caramelized.

2. Add the remaining ingredients and stir till fully incorporated.

3. Cook Skillet beans over the Camp fire, oven, stove for 45 minutes.

Texas BBQ Summer Slaw

1 Ea Cabbage, sliced thin

1 Ea Green pepper, minced

½ Ea Red onion, minced

1 T Mustard seed

1 T Coriander seed

½ C White vinegar

½ C Water

1 T Olive oil

½ C Agave nectar

TT Salt

TT Pepper

1. In Medium mixing bowl, mix the mustard & coriander seed, vinegar, Agave nectar, salt, pepper, olive oil, & water, mix until sugar & salt are dissolved.

2. Add Cabbage, red onion, & red pepper to the mixture, mix really well to fully incorporate the vinaigrette , taste to see if you need to adjust the salt or sugar

3. Cover a place in the refrigerator for 2 hours. Serve as a side to your favorite BBQ

Texas BBQ - Sweet & Spicy Corn Bread

1¼ C AP flour

¾ C Cornmeal

1 C Sugar

¼ C Red peppers, minced

2 T Jalapeno's, minced

¼ C Scallions, bias cut

2 t Baking powder

1 t Sea salt

1 C Milk

¼ C Butter

1 Ea Egg

1. Bowl 1 combine all dry ingredients, and sift together.

2. Bowl 2 combine all wet ingredients and whisk.

3. Combine the wet and dry and mix until incorporated.

4. Pour into greased baking dish and bake at 400 for 20 to 25 minutes.

5. Remove from the oven and allow to rest for 10 minutes before slicing!

Kansas City BBQ – Dry Rub

2 C Paprika

2 C Sugar

½ C Salt

½ C Chile powder

½ C Cumin

¼ C Black pepper

¼ C Cayenne pepper

¼ C White pepper

¼ C Dry mustard

¼ C Lemon pepper

1 T Thyme, ground

1 T Oregano, ground

1 T Sage, ground

1 T Fennel, ground

1 T parsley, ground

1. Combine all ingredients into a mixing bowl, mix well, pour the rub into a sealed container.

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