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Picnic Pork and Pesto Salad

By Nancy Fuller / Farmhouse Rules Serves 4 Ingredients 1 (1 1/2-pound) boneless pork loin roast, trimmed and tied kosher salt freshly ground black pepper 2 tablespoons extra-virgin olive oil

Crispy Local Pig’s Ears

By Chef Brandon Collins, Valley Serves 4 Ingredients 8 pigs ears 2 white onions, rough chopped 2 heads garlic 2 jalapeño peppers, halved 1 head celery, chopped 4 carrots, chopped

Braised Local Pork Belly

By Chef Brandon Collins, Valley I would recommend this for the home cook—braising is a fairly forgiving technique. Pork belly has been gaining a lot of menu play and press

Pâté Maison

By Chef Sara Lukasiewicz / Red Devon 1 terrine Ingredients 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat 2 tablespoons minced onion 1

Into the Meat of the Matter

IN 2004, JOSHUA AND JESSICA APPLESTONE opened Fleisher’s Grass-fed & Organic Meats in Kingston. Their aim was to provide locals (and themselves) with sustainable meat, as Jessica said at the

Farm to BBQ

A NEW SIGN CALLS OUT TO DRIVERS on Rt. 44/55 in Modena: BARBEQUE. JOHN FAZIO FARM MARKET and the words RIBS. DUCK. CHICKEN. RABBIT hover near a row of flames.

Lynn Faurie & Barbara Masterson, B&L 4E Farm

OWNED AND OPERATED BY Lynn Faurie and Barbara Masterson, B&L 4E Farm is a fourth-generation, certified organic farm that sells organic, pasture-raised beef and chicken. The farm also sells organic,

Richard & Russell Biezynski of Northwind Farms

BY ANY MEASURE, NORTHWIND FARMS would be considered a successful farming operation. The beef, pork, poultry and specialty fowl produced there are in high demand by restaurants and consumers in the

Country-Style Pork Ribs

By Barb Fisher, Barb’s Butchery Country-style pork ribs are a cut of meat found between the pork shoulder and traditional rib pork chops. The meat is typically well marbled and

Maple-Brined Grilled Pork Chop

Josh Kroner, Terrapin Chef Josh Kroner of Terrapin Restaurant won the entree category and took the Gold Crown Prize for his Maple-brined grilled pork chops with Calvados demi-glace and maple-bacon

Fig-and-Pig Pizza

Daniel Crocco, Mill House Brewing Company Serves 2 to 4 Ingredients prepared dough to make 1 pizza 1/3 cup grated Fontina 1/3 cup grated aged provolone 2 tablespoons smoked mozzarella,

Pork & Apple Sausage

Chef Richard Parente, Clock Tower Grill Ingredients 8 ounces butter 1 tablespoon cinnamon 1/2 cup maple sugar 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate 1/4 cup

Pork & Apple Pie with Cheddar Curd & Sage

Chef Sean Corcoran, Peekskill Brewery Makes 4 5-inch pies Ingredients Filling 1 1/2-pound pork shoulder 3 apples, peeled, shredded 1 cup crumbled cheddar curd 1/4 cup minced sage 2 cups

Pig Out

PORK TRIMMINGS—EARS, snouts, tongues, lips, jowls and even tails, along with other, lesser known cuts—have made their way onto more plates as diners increasingly embrace the “use the whole animal”

Hudson Valley Restaurant Week is back this April 8-21!