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Pork Belly Burnt Ends (Smoked)

Courtesy of BBQ 434

For the Pork Belly Burnt Ends:

  • 12 pound pork belly, REMOVE SKIN & ½ the fat  sliced into cubes
  • 6 tablespoons extra virgin olive oil
  • 1 cup Dry Rub – see Below

For the Dry Rub:

  • 1 cup Chili Powder
  • 1 cup Paprika
  • 2 Tablespoons Cumin
  • 3 Tablespoons Garlic, Granulated
  • 2 Tablespoons Onion, Granulated/Powder
  • 1/2 Cup Black Pepper

For the Sauce:

  • 4 cups BBQ 434 sauce
  • 3/4 cup unsalted butter
  • 1/2 cup honey

How it’s done:

  1. Preheat smoker to 225 – 250 degrees using fruit wood (we used cherry for color and sweeter flavor)
  2. Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.
  3. Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker.
  4. Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.
  5. Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next cover the pan with aluminum foil and place back on the smoker.
  6. Cook for an additional 60 minutes
  7. Chill

Ingredients available at the Stockton Market

Spices: Cottage Spice

Honey: Highland Gourmet market

 

Cardamom Honey Chicken

Courtesy of Cottage Spice Co.

Serves 4

Ingredients

  • 4 Tbsp honey
  • 2 Tbsp sherry
  • 1 tsp cardamom
  • 1 tsp peppercorns
  • 1  lb. chicken thighs
  • Extra virgin olive oil
  • Lemon slices

How it’s done:

  1. Heat the oven to 400° F.
  2. Warm the honey, stir in sherry, cardamom and pepper.
  3. Coat chicken and let sit at room temperature for 30 minutes.
  4. Sear chicken in olive oil until golden brown.
  5. Line a baking dish with lemon slices, layer chicken and brush on marinade, salt & pepper.
  6. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Ingredients available at the Stockton Market

Sherry, extra virgin olive oil, cardamom and peppercorns: Cottage Spice

All natural chicken, honey: Highland Gourmet market

Lemons: Blue Moon Acres

 

Sautéed Hake with Zucchini and Tomatoes

Courtesy of Metropolitan Seafood

Serves 4

Ingredients

  • 4 hake fillets 6 to 8 ounces each (you could use hake or skinless halibut with great success)
  • Salt and pepper
  • 2 tablespoons of olive oil divided
  • 3 cloves of garlic crushed and chopped
  • 1½ pounds of zucchini, cut into half-moon shapes
  • 1½ cups of grape tomatoes halved
  • ¼ cup of fresh chopped basil

How it’s done:

  1. Season the hake fillets on both sides with salt and pepper.
  2. In a large non-stick skillet, heat 1 tablespoon olive oil over medium high heat. When the oil is hot, add the hake fillets, flesh side down first, and cook over until they are browned, about 3 minutes per side or until just opaque when fork tested.
  3. Transfer the fish to a warm platter and tent with foil to keep warm.
  4. Add the remaining olive oil to the skillet and cook the garlic for 1 minute or until fragrant.
  5. Add the zucchini to the skillet and sauté for about 2 to 3 minutes. Season the zucchini with salt and pepper and add the tomatoes to the skillet. Increase the heat to high and cook the tomatoes for about 2 to 3 minutes or until they begin to just breakdown; adjust seasoning if necessary.
  6. To serve, spoon the zucchini mixture around and on top of the cod fillets.
  7. Garnish with the basil and lemon wedges

Ingredients available at the Stockton Market

Fish: Metropolitan Seafood

Spices: Cottage Spice

Olive Oil: Mediterranean Delicacies

Vegetables & Herbs: Blue Moon Acres

 

 

Heirloom Tomato Pizza with Burrata

Heirloom Tomato Pizza With Burrata

Full of seasonal heirloom tomatoes, this recipe from Megan at Market Pizza will make your mouth burst with flavor!

Ingredients

  • Pizza Dough- 3.5 oz. ball (Make your own or pick up one from Market Pizza)
  • A variety of Heirloom Tomatoes from Blue Moon Acres (Megan likes Roasted Chocolate Stripes and Orange Russian!)
  • A variety of Heirloom Cherry Tomatoes
  • Grated Parmesan Cheese
  • Grated Mozzarella (best to purchase block cheese and grate yourself vs pre-grated packages!)
  • Dried Oregano
  • 2-oz ball of Burrata
  • Fresh Basil
  • Balsamic Reduction

For the Heirloom Tomatoes:

  1. Slice tomatoes 1/4 to 1/2 inches” thick
  2. Arrange on an greased sheet pan
  3. Salt & pepper to taste
  4. Put in oven, preferably a convection oven 250° F for 2-1/2 to 3 hours.
  5. Make sure tomatoes do not dry out completely. This may be done a day or two in advanced.
  6. Cool on sheet pan and put in a container in refrigerator if prepping a day prior.

For the Cherry Tomatoes:

  1. Cut in small pieces

For the Balsamic Reduction:

  1. Add Balsamic Vinegar in small sauce pan and cook on low heat. Continue to stir as it starts to bubble up.
  2. Add raw cane sugar to thicken it up. Remove from heat. Be careful not to over cook it as it gets thicker as it cools down.

Assemble the Pizza:

  1. Preheat oven to at least 500° F if cooking in a conventional house hold oven and let it heat it for a full hour before you intend to cook. The higher the temperature the better! If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour.
  2. Stretch out dough to approx. 10” inches
  3. Carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan, and shake the peel, board or pan back and forth a few times to make sure the dough can move. If you are using a sheet pan, lightly oil the pan, then stretch the risen dough into the shape of the pan.
  4. Brush dough with extra virgin olive oil
  5. Sprinkle salt around the edge of dough
  6. Dust entire dough with parmesan and oregano
  7. Sprinkle on the mozzarella
  8. Place 6 pieces of roasted tomatoes around dough
  9. Sprinkle in the chopped fresh cherry tomatoes
  10. Leave space in center for Burrata

Gently slide the pie onto the stone or tiles in oven, starting at the back and working your way toward its front.

Cook until the dough rises and begins to golden. At least three minutes (oven’s vary so watch your timing).

Pull out pizza and put Burrata into the center of pizza. Put back in oven for 1-2 minutes so Burrata warms and the pizza is nice and crunchy to the way you like it.

Once its complete, pull out. Drizzle olive oil on the edges, add lots of fresh basil, drizzle a balsamic reduction and more parmesan.

Enjoy this magical summer pizza!

Megan, The Market Pizza Witch


Ingredients available at the Stockton Market

Pre-made Pizza Dough: Market Pizza

Spices: Cottage Spice

Shrimp: Metropolitan Seafood

Heirloom & Cherry Tomatoes, Basil: Blue Moon Acres

Cheese: Manny’s All Natural Meats

 

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