Who Wants Pig of the Month? #VideoRecipes #PigOfTheMonth

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Win A Year's Worth Of Barbecue! Yes, 365 Days Of Texas Ribs, Carolina Pork Through Food Republic

Pig of the Month is a product of a beloved family tradition — one family’s insanely wild goose chase for the best barbecue. Using all the experience, tips and recipes from their many cross-country barbecue road trips plus using a smoking technique that was perfected over many decades, Pig Of The Month was born.

Pig Of The Month recreates favorite barbecues from different regions such as perfectly smoked barbecue ribs, award winning pulled pork, specialty sausages, gourmet bacon, BBQ sides and award winning BBQ sauces all with 100% natural, anti-biotic and hormone free meats and wants to share it with you!

Food Republic is giving away a year's membership to Pig Of The Month BBQ. That's an entire year's worth of ribs, pulled pork, sausage and more meaty treasures. Some would say it's our meatiest giveaway to date. And all you have to do is sign up for our newly designed newsletter. Fill out the form below — we promise it's just a couple of clicks — to be eligible for the drawing.

A year of BBQ Of the Month Club includes:

Month 1: 2 racks Memphis ribs and sauce
Month 2: 2 racks Texas ribs and sauce
Month 3: 2 pounds of pulled pork, and 2 pounds BBQ beef brisket
Month 4: 2 racks Key West ribs and sauce
Month 5: 2 rack Carolina Mustard ribs, and sauce
Month 6: Sausage sampler, varies by season
Month 7: 2 racks dry style ribs and a pound of corned beef
Month 8: 3 pounds assorted flavors of specialty bacon, varies by season
Month 9: A mix of ribs, a side item, and a sweet treat, all vary by season
Month 10: A mix of our specialty items, varies by season. (anything from pork chops, smoked turkey, charcuterie, etc)
Month 11: A mix of our specialty items, varies by season.
Month 12: A mix of our specialty items, varies by season.

Click this link to FOOD REPUBLIC

Choucroute Garni with the World's Premier Culinary College #VideoRecipes

How to Make French Choucroute Garnie

Ingredients:

for cured pork ribs
1.5 lbs pork rib tips
2 tbs kosher salt
1 tbs brown sugar
1/4 tsp ground cloves
meat
1 lbs smoked bacon slab (unsliced)
1 1/2 lbs smoked pork chop cut into 2 slices
8 links homemade knackwurst sausage
for choucroute
2 medium onions sliced
2 cloves garlic minced
1 C dry Riesling (or other off-dry white wine)
1 Tbs honey
3 bay leaves
1 Tbs juniper berries
1/2 tsp black peppercorns
1/4 tsp caraway seeds
3 cloves
5 sprigs thyme
1 batch homemade choucroute rinsed and drained
2 C low sodium chicken stock (if you make the stock, don’t add any salt)
8 potatoes peeled
Five weeks before
Make the choucroute (sauerkraut)
Up to 1 week before
Make the Knackwurst and smoke.
Two days before
Cure the pork ribtips by mixing the salt, sugar and cloves and rubbing the mixture into the meat. Put in a ziploc bag and refrigerate until ready to use.
Day of Choucroute Garnie


Procedures:

(1)Preheat the oven to 300 degrees F.

(2)Rinse the cured rib tips. Cut the fatty ends off the slab bacon and chop into 1/4″ thick batons. Cut the rest of the bacon in half lengthwise then slice into 1/2″ thick rectangles. You should end up with 8 pieces about 4″ x 1 1/2″ x 1/2″.

(3)Add the small pieces of bacon fat into a large dutch oven over medium heat and render out some fat. Add the onions and garlic and saute until they are tender, brown and smell sweet. Add the wine, honey, bay leaves, juniper, pepper, caraway, cloves and thyme then bring to a boil.

(4)Add half the sauerkraut and stir to combine. Nestle the ribs into the sauerkraut along with a few pieces of large bacon. Put down some more sauerkraut then lay down the rest of the bacon. Cover with the remaining sauerkraut then pour over the chicken stock.

(5)Cover with a lid and transfer to the oven. Bake for about 1 1/2 hours then add the smoked pork chop on top of the choucroute garnie. Cover and return to the oven until the pork chops are warmed through and the rest of the meat is fork tender (about another 30 minutes).

(5)Add the potatoes to a pot of generously salted water and boil until tender. When the potatoes are almost done, bring a small pot of water to a bare simmer and add the sausages. Allow them to simmer until they plump up, then remove them from the water. Add the sausages on top of the choucroute garnie and return to the oven uncovered for a few minutes to allow the skins on the sausages to crisp.

(6)To serve, lay down a healthy heap of choucroute onto a serving platter and cover with the various cuts of meat. Then surround with the boiled potatoes and garnish with something green.

Chicken Cordon Bleu Pasta

How to prepare Chicken Cordon Bleu -- MAC and ME Cooking Show



Photo Source: "Chicken Cordon Bleu Pasta by swampkitty, on Flickr">





The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted or grilled chicken purchased in the meat department to speed things up.

Ingredients:

• 8 ounces uncooked medium egg noodles
• 1/4 cup all-purpose flour
• 2 cups fat-free milk, divided
• ½ cup cream cheese
• 1 tbsp unsalted butter
• 1 tablespoon Dijon mustard
• 1 1/2 cups (6 ounces) shredded cheese
• 2 cups chopped roasted skinless, boneless chicken breasts
• 1 cup frozen peas, thawed
• 1 cup (4 ounces) diced lean deli ham
• 1/4 teaspoon black pepper

Procedures:

1) Cook noodles according to package directions, omitting salt and fat.

2) While cooking noodles, lightly spoon flour into a dry measuring cup, and level with a knife.

3) Combine flour, cream cheese, unsalted butter and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low.

4) Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

5) Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

Note: Try to control the consistency of the sauce. Your choice is the most appropriate one.