Posts made in June, 2017

Bon Appetit – Gunthrop Farms Pork Chop with Maple Mustard Glaze

By on Jun 5, 2017 in Recipes, Uncategorized | 1 comment

Bon Appetit, on the campus of Trine University in Angola, provides students and staff members with authentic, fresh meals made from scratch. Try the following recipe from Chef Todd Downs. Gunthrop Farms Pork Chop with Maple Mustard Glaze Brine Ingredients: 1 qt. water 1/2 cup kosher salt 1/4 cup brown sugar 2 T garlic, chopped 1 T peppercorns, crushed 2 sprigs fresh thyme 2 sprigs fresh rosemary 4 1 inch thick pork chops Combine all ingredients in a saucepan and bring to a simmer. Simmer five minutes, keeping the temperature between 185 – 200 F. Cool completely. Submerge pork into the brine. Brine in the refrigerator for 24 hours. Glaze ingredients: 1 cup pure maple syrup 1/2 cup whole grain mustard Prepare grill, heated to medium high. Blot pork dry and brush both sides with oil. Season both sides of the chops with kosher salt and fresh ground black pepper. For the glaze: Combine the maple syrup and whole grain mustard. Simmer over low hear until slightly thickened (approximately 10 minutes.) Brush on meat and grill until done. The internal temperature of pork should be 145 F. Also featured in the photo: Cavatelli pasta with portabella mushrooms and fresh chopped herbs as well as radicchio cut into wedges and dressed with olive oil and balsamic...

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Potawatomi Poutine

By on Jun 5, 2017 in Recipes, Uncategorized | 0 comments

If you have never tried poutine you are missing out! It’s to Quebec what hamburgers are to……well, practically anywhere in the United States. So what is poutine? Think of the perfect union between crispy golden fries, cheesy goodness and rich gravy. In a word–YUM! There are as many varieties as there are people who make the Canadian dish. Now Chef Johnny at the Potawatomi Inn Restaurant has put his own spin on the poutine and turned it into an appetizer-though truth be told, it could be a meal in itself. He has added smoked port and his own secret gravy recipe to the dish. While he will not give away what is in it, we did get the basics of how to assemble the dish. Deep fry or bake your favorite french fries. Layer them on a plate and add a layer of cheese curds (meat is optional.) Johnny uses smoked pork, but bacon works well too. Smother in brown gravy and top with green onions. Or just stop by the Potawatomi Inn at Pokagon State Park and order...

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