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SLOW-ROASTED WILD BOAR SHOULDER

INGREDIENTS 4 to 5 lb wild boar shoulder- 908751 2 tbsp olive oil-985920 4 cloves garlic, minced-421729 2 tbsp fresh rosemary, chopped-855530 1 tbsp fresh thyme, chopped-855511 1 tsp smoked paprika- 628217 1 tsp black pepper- 264697 2 tsp kosher salt- 104752

2 onions, quartered-476436 2 carrots, chopped-61318 2 celery stalks, chopped-61315 1 cup dry red wine- 609633 2 cups beef or game stock-246657 2 bay leaves- 883686

Serving Suggestion:

Creamy polenta Roasted potatoes Buttered egg noodles Crusty bread for soaking up the saucee.

DIRECTIONS 1.Preheat oven to 325°F (160°C). 2.Mix olive oil, garlic, rosemary, thyme, paprika, pepper, and salt. 3.Rub the mixture all over the wild boar shoulder. 4.In a Dutch oven or roasting pan, sear the shoulder on all sides until browned. 5.Add onions, carrots, and celery around the meat. 6.Pour in red wine and stock; add bay leaves. 7.Cover tightly and roast for 4 to 5 hours, until the meat is fork-tender. 8.Rest for 15 minutes before shredding or slicing. 9.Serve with vegetables and pan juices. 1

ITALIAN ROSEMARYBALSAMIC LUNCHEON STRIP STEAK (TAGLIATA DI MANZO) SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS (Serves 2) 1 luncheon strip steak 8 oz- #487564 2 tbsp extra-virgin olive oil- # 985920 2 cloves garlic, smashed- #359677 2 sprigs fresh rosemary- #855530 2 tbsp balsamic vinegar- 233067 Salt and freshly ground black pepper 2 cups arugula- 627365 Shaved Parmesan cheese (optional)- 267652 Cherry tomatoes for garnish

Serving Suggestion: Pair with roasted potatoes and a glass of Chianti Classico for a classic Italian meal. The recipe image has been generated above.

DIRECTIONS 1.Remove the steak from the refrigerator for 20 minutes before cooking. 2.Pat dry and season generously with salt and pepper. 3.Heat olive oil in a heavy skillet over medium-high heat. 4.Add garlic and rosemary; cook for 30 seconds until fragrant. 5.Sear the steak for 3-4 minutes per side for medium-rare, or longer to your preferred doneness. 6.Transfer steak to a cutting board and rest for 5 minutes. 7.Add balsamic vinegar to the skillet and simmer for 1 minute to create a light glaze. 8.Slice the steak against the grain. 9.Arrange over arugula, drizzle with the balsamic glaze, and top with Parmesan shavings and cherry tomatoes. 1

BONE BROTH BLOODY MARY SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 1/4 cup BRAVEHEART® bone broth (176474) CONTIGO® hot sauce, rimming glass (163803 or 162163) Old Bay® seasoning (242681) 1 cup tomato juice 1/4 cup vodka 1/2 tsp Old Bay® Seasoning 1/4 tsp French's® Worcestershire Sauce (48358) 1/4 tsp MAGELLAN® lemon juice 1/8 tsp WEST CREEK® horseradish (474060) 1 tbsp Old Bay® Hot Sauce 1 ea PEAK® lime, wedge(s) (854419) 1 stalk ea PEAK® fresh celery (858425) ROMA® Olives (231866)

DIRECTIONS 1. Dip the rim of a pint glass in WEST CREEK® hot sauce then dip in Old Bay® seasoning. Fill with ice and set aside. 2. Combine tomato juice with vodka, bone broth, Old Bay® seasoning, Worcestershire sauce, horseradish, fresh lemon juice, and hot sauce in a shaker and stir to combine. 3. Pour into the prepared glass. Garnish with lime wedge, celery, and stuffed olive.

PORTERHOUSE WITH HOUSE SAUCE SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS (FOR PORTERHOUSE) 1 36 OZ Braveheart® Black Angus Beef Steak(s), Porterhouse (149998) 1 TBSP Piancone® Oil, Olive (587291) 1 TSP West Creek Sea Salt (104752)

DIRECTIONS 1. Coat Porterhouse with Olive Oil, Salt, and Pepper. Allow to rest for 15 minutes. 2. Cook on grill or boiler to desired degree of doneness. Top with sauce and serve.

INGREDIENTS (FOR HOUSE SAUCE) 8 OZ Demi Glaze (78306) 1 TBSP Nature’s Best Unsalted Butter (157189) 1 TBSP Mustard, Dijon (164218) 8 OZ Peak Fresh Produce® Onion(s), diced (476436) 2 TSP West Creek Granulated Sugar (324896) 8 OZ Piancone White Cooking Wine (609635)

DIRECTIONS 1. In a sauce pan add butter and onions. Cook until onions are translucent. 2. Add white wine and reduce by two-thirds. 3. Add Demi glace and reduce by half. Strain and return to heat. Add sugar and dijon mustard. Simmer 3-4 minutes and serve over meat.

STRIP & EGGS WITH CRABMEAT BERNAISE SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 2 ea Braveheart® 14 oz. Strip Steak U.S.D.A. Choice (236191) 1 tbsp Magellan® beef rub (57195) 2 ea Nature's Best Dairy® Egg(s) (517879) 1/2 gal water (236191) 3 tbsp West Creek® white vinegar (517879) 8 oz West Creek® hollandaise sauce, prepared (813183) 1/4 tsp Peak Fresh Produce® Tarragon, minced (855514) 1/2 tsp Peak Fresh Produce® Onion(s), Red, finely chopped (867181) 2 tbsp Piancone® Vinegar, White Balsamic (233084) 4 oz Empire's Treasure® Jumbo Lump crabmeat (572355) 1 1/2 tsp Brilliance Butter Flavored Oil (875041) 4 ea Peak Fresh Produce® Basil Leaves, fried for garnish (855570)

DIRECTIONS 1. Spray each strip with canola pan spray. Sprinkle beef rub on all sides then wrap and refrigerate overnight for flavors to sink into the beef. 2. In a sauté pan over medium heat add half a teaspoon of butter flavored oil and red onion. Cook for 1-2 minutes then add vinegar and tarragon and reduce by 75%. Fold in hollandaise sauce then reserve. 3. Cook steaks on grill to your customers desired degree of doneness. Rest steak for 1 minute before carving. Slice the strip steak and arrange in a circular pattern in center of warm entrée plate. 4. Heat one teaspoon of butter flavored oil over medium heat in sauté pan. Add crabmeat and salt. 5. Bring water and vinegar to a boil then poach each egg for 1-2 minutes. 6. Place poached egg on top of sliced steak in center. Followed by two ounces of bearnaise sauce then top with two ounces of warm crabmeat and garnish with two fried basil leaves.

BRAVEHEART® BRISKET SALAD SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 1 8 oz Braveheart® Black Angus Beef Brisket, smoked and sliced (235592) 2 cups Magellan® beef rub seasoning 1 ea Brilliance Pan Spray (362592) 4 cups Peak Fresh Produce® Arcadian Blend Salad Greens (314438) 1/2 cup Peak Fresh Produce® Onion(s), Red, julienne, and caramelized (867181) 1/2 cup Peak Fresh Produce® Pepper(s), Green Bell, roasted, seeded, peeled and julienne (875406) 6 ea Peak Fresh Produce® Tomato(es), Cherry, sliced into wheels ( 419221) 1 ea Peak Fresh Produce® Orange(s) (359678) 4 oz Piancone® Roasted Red Pepper Dressing (258793) 1/4 cup Nature's Best Dairy® Cheese, Goat, crumbled (513298)

DIRECTIONS 1. Spray the raw brisket with pan spray on all sides. Generously coat all sides of the brisket with rub. Wrap and refrigerate overnight for best flavor transfer. 2. Set smoker to 225° smoke the brisket for two hours per lb. If you want to smoke at 250° you would then smoke the brisket for one and a half per lb. Once brisket reaches an internal temperature of 195° remove from smoker and let rest for 30 minutes at room temperature. With carryover cooking the brisket will reach an internal temperature of 205°. 3. Carve the brisket against the grain to yield an 8 oz. portion. 4. Toss greens with dressing and sperate on two chilled plates. 5. Portion onions, tomatoes, and peppers atop each salad. 6. Place three to four slices of brisket on top. Sprinkle with goat cheese crumbles then serve.

BRAVEHEART® WHISKEY SHORT RIBS

SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 10 lbs Braveheart® Black Angus Beef Short Ribs (421364) 1/4 cup West Creek® mustard brown, spicy (655767) 1/4 cup Kikkoman® Soy Sauce (57615) 2 cups rye whiskey 1/2 cup West Creek® Sugar, Brown (33223) 1/4 cup Roma® minced garlic (490111) 2 ea Peak Fresh Produce® Onion(s), Yellow, medium dice

DIRECTIONS 1. Warm whiskey and brown sugar over medium heat in a saucepan. Cook for 2-3 minutes. Remove from heat and cool. 2. In a bowl whisk whiskey reduction, mustard, soy sauce, onion and garlic. Pour over short ribs, cover and refrigerate overnight. 3. Remove ribs from cooler and let sit for an hour at room temperature before grilling. 4. Place ribs on indirect heat area of grill about 275° temperature. Cook bone side down for one and half hours to an internal temperature of 165°. 5. Wrap ribs in foil meat side down and pour over some marinade. Cook for 1 ½ -2 hours. Once meat hits internal temperature of 200°. Remove and rest for 20 minutes. Then serve.

SHEPHERD‘S PIE SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 5 lbs. Braveheart® Black Angus Beef Ground (340255) 1 tsp. black pepper, ground (264697) 1/4 cup Roma flour, all-purpose (81983) 3 tbsp. Nature's Best Dairy® Butter (157189) 1 tbsp. Peak Fresh Produce® Garlic, Clove(s), minced (490111) 2 Peak Fresh Produce® Onion(s), Yellow, chopped (476436) 1 tsp. Peak Fresh Produce® Thyme, Fresh (855509) 1 cup Roma® Tomato Paste (231869) 2 cup Roma® Tomato Sauce (240392) 2 tsp. salt (104752) 2 cups West Creek® Beef Broth (568638) 1 1/2 cups West Creek® Cheese Shredded, Cheddar (158811) 5 lbs. West Creek® Potatoes, Mashed (537853) 1 lb. West Creek® Vegetables, Mixed (993226) 1 cup wine, red (609633) 1/4 cup Worcestershire sauce (48358)

DIRECTIONS 1. Lightly brown ground beef and drain off fat. 2. Add onion, garlic and butter and sauté with ground beef until onions soften. Sprinkle with flour and stir until thickened. 3. Add beef stock, spices, tomato sauce, paste, wine and Worcestershire sauce. Simmer for 15- 20 minutes. 4. Pour into large pan. Sprinkle with frozen vegetables. Cover with mashed potatoes. Sprinkle with cheddar cheese. 5. Bake 30 minutes at 350.

BRAVEHEART® BARBECUED BEEF CHUCK SHOULDER SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 18 lb. Braveheart® Black Angus Beef shoulder clod, cleaned (374846) 1 tbsp West Creek® sea salt kosher (104752) 1 tbsp Magellan® Black Pepper, ground (264697) 2 tbsp Brilliance® Clear Canola Oil (304197) 1 cup West Creek Moonshine BBQ sauce (234869 - SMOKEY) 1 ea. Heritage Ovens Cornbread Mix, follow bag directions to cook (334979) 1 ea. Brilliance Pan Spray (362592) 4 slices ea. West Creek® cheese cheddar, chopped (158816) 1/2 cup West Creek® Mayonnaise (201346) 1/4 cup Nature's Best Dairy® Cream Cheese (999958) 1/2 tsp Roma® garlic powder (264685) 1/4 cup pimentos, diced (316601) 1/2 cup Peak Fresh Produce® Onion(s), Green, finely chopped for garnish (247091)

DIRECTIONS 1. In a bowl fold together cheddar cheese, cream cheese, mayonnaise, garlic powder, and pimentos to make pimento cheese spread. Reserve refrigerated for service. 2. Remove the clod from the cooler and let come to room temperature for an hour. Rub shoulder clod with oil then season with salt, and pepper. 3. Set smoker to 225°F and cook shoulder clod for 2 hours per lb. until fork tender. When shoulder clod is finished brush all sides with BBQ sauce and allow to caramelize in smoker. Remove from smoker and allow to rest for 30 minutes before carving. 4. Wrap cooked clod while resting. Slice shoulder clod against the grain for plating. Serve about 4-6 oz. per person. 5. Prepare the cornbread muffins according to directions on the bag. Cook muffin batter in a hotel pan sprayed with pan spray. Once muffin mix is cooked remove and cool for an hour. Cut the cornbread into squares for plating. 6. Place cornbread on a tray or plate. Top with pimento cheese or place pimento cheese in a side cup/ramekin, followed by slices of shoulder clod. 7. Drizzle some BBQ sauce over the top and finish with green onion then serve.

WEST CREEK® COWBOY GOURMADE BURGER SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 4 ea. Braveheart® Gourmade burger, 8 oz. (190343) 1 cup West Creek Sweet BBQ Sauce (234872) 1 ea. Brilliance Pan Spray (362592) 1/8 tsp West Creek® sea salt kosher (104752) 1/8 tsp Magellan® Black Pepper, ground (628174) 1 ea. West Creek® Boston butt, boneless, 9 lb. avg. (464407) 2 cups Magellan® BBQ seasoning rub Wood of choice, for smoking (319934) 4 ea. Delancey Street Deli® ciabatta bread, sliced (653046) 8 oz. West Creek® Craft Beer Cheese Dip, warmed (478692) 8 ea. West Creek® Bacon, 18-22 lay out slices, cooked (883843) 4 ea. Peak Fresh Produce® Better Burger Leaf (380188) 8 slices ea. Peak Fresh Produce® 5x6 tomato (878065) 4 cups Brilliance Butter Flavored Oil (875041) 1/2 cup Peak Fresh Produce Parsley (248354) 1/4 cup Peak Fresh Produce® Chives, Fresh (855552) 2 tbsp Peak Fresh Produce® Thyme, Fresh, leaves only (855509) 2 ea. Peak Fresh Produce® Lemon(s), juice and zest (858438) 3 tbsp paprika, smoked (628217) 1 tbsp Magellan® Black Pepper, ground (628174) 2 tbsp Contigo® chili powder (628205) 1 tbsp Roma® Crushed Red Chili Flakes (264698) 4 tbsp West Creek® Spicy Brown Mustard (234878) 8 ea. Peak Fresh Produce® Garlic, Clove(s) (283987) 8

WEST CREEK® COWBOY GOURMADE BURGER SCAN FOR MORE BRAVEHEART RECIPES!

DIRECTIONS 1. Spary the Boston Butt with pan spray. Generously apply the BBQ seasoning rub then wrap and refrigerate overnight for the best flavor. 2. To make cowboy butter. In a blender add butter flavored oil, garlic cloves, spicy brown mustard, smoked paprika, red chili flakes, chili powder, lemon juice and zest, thyme, half cup of parsley, and a quarter cup of chives. Puree to blend then reserve for service. 3. Heat smoker with your wood of choice to 225°F. Cook the pork for about 8-10 hours. Once it reaches an internal temperature of 200° and it is fork tender. Remove from smoker and allow to rest for an hour before pulling. 4. Toss pulled pork with cowboy butter and hold warm for service. 5. Warm deep fryer oil in deep fryer to 350°F. Cook the Hwy 40 fries until golden brown and crispy. Drain fries on towel then hold under heat lamp for plating. 6. Spray the griddle and season the patties with salt and pepper. Cook to your desired internal degree of doneness turning only once and being careful not to press down on the patty. Brush the finished patty with BBQ sauce on all sides. 7. Place one lettuce leaf and two slices of tomato on the bottom of each toasted bun on entrée plate. Now add burger patty then top with 2-3 ounces of pulled pork. Drizzle with two ounces of beer cheese then add two slices of crispy bacon. 8. Portion 4 oz of Hwy 40 fries on each plate and sprinkle with finely chopped chives then serve.

PAN ROASTED BRAVEHEART COULOTTE STEAKS WITH HERB BUTTER

SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 4 ea 8 OZ Braveheart® Coulotte Pub Steak (1055868) 2 Tablespoons Piancone® olive oil (985920) 6 ea Peak® garlic cloves (867203) 2 Tablespoons Natures Best® unsalted butter (157189) 10 ea sprigs of fresh Peak® thyme (855511) West Creek® sea salt (104752) Fresh cracked Magellan® pepper (628176)

DIRECTIONS 1. Pat dry then generously season the Coulotte steaks on both sides with salt and pepper 2. Add the olive oil to a large cast iron frying pan over high heat until it begins to smoke lightly. 3. Place the steaks into the pan and immediately turn the heat down to medium-high. Be sure not to crowd the pan to ensure an even sear. 4. Add in the garlic cloves, fresh thyme, and unsalted butter. 5. Cook the steaks for 1 minute before moving them around the pan to ensure it becomes seared evenly. 6. After 2-3 minutes of cooking, flip the steak over and repeat. 7. Remove the steak after 2-3 minutes of cooking on the other side and set it on a resting rack for 3-4 minutes to rest. 8. Slice the steaks thin, against the grain and on a bias, serve it with optional roasted garlic butter. 10

ITALIAN STUFFED FLANK STEAK SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 2.5lbs Braveheart® flank steak, pounded thin for easy rolling (375081) 2 Cups cubed stale bread dampened with water and squeezed (1/2” cubes) 2 Tablespoons Natures Best® unsalted butter (room temperature) (157189) 4 each Peak® green onions chopped (247091) 1 red bell pepper, diced (914985) ½ Cup Piancone® red cooking wine (609633) 3 cloves Peak® garlic, roughly chopped (283987) 6 Tablespoons (divided in half) Raffinato® grated Parmesan cheese (246295) ½ Cup Raisins ½ Cup Roam® Italian seasoned bread crumbs (564877) 1 Cup Silver dollar mushrooms sliced (61377) 2 cans (56oz) Piancone® whole peeled plumb tomatoes (105582)

DIRECTIONS 1. Preheat oven to 350 degrees. 2. Combine stale bread, 3T grated parm, red pepper, green onions and mushrooms. Spoon stuffing mix onto steak, leaving a 1” border (to avoid stuffing from pushing out when rolling and picking). 3. Cube butter and toss evenly on top of stuffing mix. 4. Roll beginning with the long edge of steak and secure with wooden toothpicks. Place steak seam-side down in an oven proof baking dish. 5. Combine tomatoes, red wine and remaining grated parm and stir to combine. 6. Pour tomato mixture over rolled flank. 7. Roast in preheated oven till internal temperature reads about 160 degrees for a medium doneness. 8. Let rest in baking dish for 5 minutes before slicing and serving with sauce and drippings from baking dish.

SEARED BRAVEHEART ® HANGING TENDER MEDALLIONS

SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 8 oz. Braveheart® Angus Hanging Tender (374928/179483) 1 tbsp Zaatar Spice, (see recipe below) 1 tbsp West Creek® canola oil (897350) 1/4 cup Peak Fresh Produce® Cucumber(s), cut into 1/4 in. chunks and smashed with the side of knife (851884) 1/2 tsp Peak Fresh Produce® Basil, thinly sliced (855571) 1/2 tsp Peak Fresh Produce Dill (855546) 1/2 tsp Peak Fresh Produce® Mint (855539) 1/4 tsp. + 1 tbsp Peak Fresh Produce® Garlic, minced, divided (283987) 1 tbsp Peak Fresh Produce® Lemon(s), juice only (858438) 1/2 tsp West Creek® Honey (1014474) 2 tbsp yogurt, plain, Greek (311723) 1 1/2 cups Peak Fresh Produce® Arugula (627365) 1 tbsp white wine, dry (609635) 1/2 cup Peak Fresh Produce® Potato(es), Russet, Idaho 60 ct., cut into strips using a peeler (908008) 1 tbsp Roma® Cheese, Parmesan, freshly grated with a microplane (653411) 1/8 tsp salt (104752) 1/8 tsp Roma® Black Pepper, Ground (264697)

SEARED BRAVEHEART ® HANGING TENDER MEDALLIONS

SCAN FOR MORE BRAVEHEART RECIPES!

DIRECTIONS 1. Heat a heavy bottomed skillet over medium heat. 2. Dust the hanging tender with the Zaatar spice. 3. In a medium bowl, mix the smashed cucumber, herbs, ¼ tsp. garlic, lemon juice, honey, and Greek yogurt. Taste and season to liking with salt and pepper. 4. Add blended oil to pan and sear the steak on all sides, then turn the heat down to low and let cook until medium rare. Remove from heat and let meat rest for at least 5 minutes. 5. Wipe the skillet, then add another drizzle of oil. Heat over medium low. Add the garlic and sauté for 1 minute, then add the arugula, then deglaze with the wine. Season to taste with salt and pepper. 6. Fry the potato ribbons in a 325° fryer until golden brown. Toss with the parmesan and season with salt and pepper. 7. Cut the steak into 6 slices. 8. To plate: pile the arugula, rest the steak slices over the greens, serve potato ribbons and cucumber relish on the side.

REUBEN GOURMADE BURGER

SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 2 each Braveheart® Gourmade 8oz beef patty (190343) 4 slices Heritage Oven® marble rye bread (329672) ½ Cup West Creek® sauerkraut divided (863484) 4 slices West Creek® sliced Swiss cheese (158822) 4 Tablespoon Village Garden® 1000 island dressing divided (157240)

DIRECTIONS 1. Cook beef patties to desired doneness. 2. While patties are cooking, toast the marble rye and heat the sauerkraut in a pan or flattop. 3. Once bread is toasted spread 2T of the 1000 island on one of each set of the marble rye. 4. Once patties are done place one on each slice of bread with the dressing on it. 5. Top the patties with the Swiss cheese and warmed sauerkraut. 6. Place the remaining slice of bread on top of all ingredients and enjoy.

OVEN ROASTED BONELESS RIBEYE

SCAN FOR MORE BRAVEHEART RECIPES!

INGREDIENTS 1ea 16lb. Braveheart® Ribeye, boneless (1028878) 1/4C West Creek® kosher salt (104752) 1/4C Magellan® onion powder (615796) 1/2C Roma® chopped garlic in oil (474048) 4oz Peak® fresh rosemary (855530) 4ooz Peak® fresh Thyme (855509) 1/4C Magellan® black pepper, ground (615816)

DIRECTIONS Preheat oven to 350 degrees. 1. Trim top fat and silver skin from ribeye and discard. 2. Pat loin dry and coat with salt, onion powder, garlic and pepper. 3. Place in roasting pan and top with rosemary and thyme. 4. Add water to pan to cover half the ribeye. 5. Roast covered till internal temp reaches 100 degrees. 6. Uncover and continue to roast till internal temp reaches 120 degrees for rare. 7. Remove from oven and let rest for 20 minutes.

BRAISED PORK BELLY WITH CREAMY MUSHROOM SAUCE SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS (FOR PORK BELLY) (1) 16 OZ Allegiance Pork Belly (522323) - Cut to size 1 Bottle Beer, Blonde 2 TBSP Mustard, Dijon (164218) 2 TBSP West Creek Honey (1012660) 1 TSP Paprika, smoked (874331) 1/2 Peak Lemon(s), zested (858438) 1/2 Lemon(s), juiced Salt and pepper, to taste

INGREDIENTS (FOR CREAMY MUSHROOM SAUCE) 1 TBSP Piancone Extra Virgin (233303) 3 OZ Cremini Mushrooms, cut into 4 (61374) 3 OZ Mushroom(s), Trumpet, cut into 4 (61374) 1 Peak Garlic Clove(s), chopped (275595) 1 Cup Piancone White Wine (609635) 4 FL OZ Nature’s Best Whipping Cream, heavy (997152) 1 TSP, Peak Thyme, fresh (855509) Salt and Pepper, to taste

DIRECTIONS 1. Preheat oven to 350°F. 2. Season pork belly with salt and pepper. 3. Sauté on medium heat until golden brown. Remove from heat. 4. In a bowl, whisk beer, Dijon mustard, honey, paprika, lemon zest and lemon juice. 5. Place pork in pan and add marinade. Cover pan with foil and place in oven. 6. Cook covered for 1 ½ hours. Remove oil and cook until top is crispy.

DIRECTIONS 1. Heat sauté pan and add olive oil. Season pork with salt and pepper. 2. Add mushrooms and sauté on high until golden brown. Add garlic and wine. Cook until wine is reduced. 3. Add heavy whipping cream and reduce heat. Cook until thickened. 4. Remove from heat and add fresh thyme, salt and pepper.

TENDERLOIN OF PORK WITH CANE SYRUP GLAZE SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS 1 ea Allegiance® Pork. Tenderloin, cleaned (464541) 1/4 tsp salt, sea (104752) 1/8 tsp Magellan® Black Pepper, ground (264697) 1 1/2 tbsp Roma® Oil, Olive (420791) 1 cup Steen’s cane syrup (526558) 1 tsp Roma® Crushed Red Chili Flakes (264698) 2 tbsp Roma® Oil, Olive (420791) 1 tsp Roma Garlic, minced (490111) 1/4 ea Peak Fresh Produce® Pepper(s), Green Bell, julienne (618461) 1/4 ea Peak Fresh Produce® Onion(s), Red, julienne (867181) 1/2 cup Ascend® Juice, Pineapple (80880) 1/4 cup Peak Fresh Produce® Onion(s), Green, chopped 1/8 tsp Magellan® sea salt 1/8 tsp Roma® Black Pepper, Ground (264697)

DIRECTIONS 1. Season tenderloin with 1/8 tsp. sea salt and pepper. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. 2. Cook tenderloin turning once until it reaches an internal temperature of 155°. 3. Allow tenderloin to rest for 2 minutes before carving in the bias. 4. Add remaining olive oil in same sauté pan add garlic, onion, bell pepper, salt, and pepper. Cook for 2-3 minutes. Pour in pineapple juice and reduce by half. 5. Pour in cane syrup and add chili flakes then simmer for 5-6 minutes. 6. Portion slices of tenderloin on two or three plates then top with a portion of cane syrup glaze.

CRISPY STICKY ST. LOUIS RIBS SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS 1 ea. Allegiance St Louis ribs, 3 3/4 lb. and down (565684) Wood of choice, for smoker (463250) 1 cup BBQ seasoning rub 1/4 cup Brilliance Butter Flavored Oil (875041) Brilliance® Canola blend oil, for deep frying (875040) 1/2 cup Kikkoman® Soy Sauce (57615) 1/4 cup West Creek® Molasses (1014475) 1/3 cup sugar, brown (33223) 1 tbsp Asian Pride® Rice Wine Vinegar (607079) 2 tsp Roma® Garlic, minced (490111) 1 tsp ginger, minced (981015) 1 tbsp Asian Pride® Sesame Oil (608730) 1/2 tsp Roma® Crushed Red Chili Flakes (264698) 1/3 cup Roma® Ketchup (231215) 1 tbsp Peak Fresh Produce® Mint, minced (855539) 1/4 cup rice flour (989577) 1/4 cup Roma® All-Purpose Flour (81991) 1/2 cup cornstarch (247747) 2 tbsp Peak Fresh Produce® Chives, Fresh, finely chopped for garnish (855552) 6 ea. Roma® cherry peppers (174828)

CRISPY STICKY ST. LOUIS RIBS SCAN FOR MORE ALLEGIANCE RECIPES!

DIRECTIONS 1. In a saucepan over medium heat whisk together ketchup, molasses, rice wine vinegar, chili flakes, sesame oil, brown sugar, and soy sauce. Simmer for 5 minutes. Remove from heat fold in mint and cool to thicken. 2. Rub butter flavored oil on ribs then generously coat with BBQ rub. Wrap and refrigerate overnight for best flavor. 3. Using your wood of choice set your smoker to 225°F and cook ribs for 4-5 hours until tender and ribs reach an internal temperature of 195°F. Remove from the smoker and cool for an hour. 4. Cut in between each bone for individual ribs. Wrap and refrigerate for at least an hour before frying. 5. Whisk together rice flour, all-purpose flour, and cornstarch. Heat fry oil in deep fryer to 350°F. 6. Take the ribs out of the refrigerator and dredge in rice flour mixture. Shake off excess flour. Drop ribs into submerged basket in hot fry oil. Cook ribs for 2-3 minutes until crispy. Remove from oil and drain on towel. 7. Toss ribs with cooled sauce then portion three to four per plate for an appetizer or small plate. 8. Sprinkle chopped chives and sliced cherry peppers over the top and serve.

PORTERHOUSE WITH ANDOUILLE SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS (1) 16 oz Allegiance pork porterhouse (296029) 1/2 cup West Creek Andouille sausage, sliced (997547) 1 tsp Peak Fresh Produce® Basil, chopped (855502) 1/8 tsp Delectable ground black pepper (264697) 1/2 tsp Peak Fresh Produce® Garlic, minced (490111) 1 cup Nature's Best Dairy® Cream, Heavy (997152) 2 tbsp Piancone® Oil, Olive (587291) 1 tbsp Peak Fresh Produce® Onion(s), Red, diced (867181) 2 tbsp Piancone grated parmesan cheese (874101) 1/8 tsp Delectable sea salt, ground (104752) 4 each 16/20 Bay Winds Tail on Shrimp (421091) 1/2 cup white wine (609635)

DIRECTIONS 1. Season Allegiance pork chop with salt and pepper. 2. Heat sauté pan over medium high heat and add Piancone olive oil. 3. Pre-heat convection oven to 365 degrees. 4. Cook pork chop until browned on each side 1-2 minutes per side. Transfer to sizzle platter and convection oven to cook until internal temperature reaches 155 degrees. 5. In sauté pan now add andouille sausage over medium heat and cook for 1-2 minutes. Add Peak onion and Peak garlic and continue cooking for 2 minutes. Now pour in white wine and reduce by half. Pour in heavy cream and allow to reduce by half. Add Bay Wind shrimp, Peak basil and Piancone parmesan cheese and simmer for 1-2 minutes. 6. Remove Allegiance pork chop from oven plate and top with Bay Winds and andouille sauce then serve. 20

NASHVILLE HOT HONEY PORK CHOP SANDWICH SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS (1) Allegiance boneless loin (476099) 1/2 cup oil, vegetable (304197) 2 tbsp. butter (157189) 1 tsp. salt (104752) 1 tsp. garlic, powder (264685) 1 tsp. onion powder (628167) 1 tsp. Black Pepper (264697) 1 cup flour (81983) 1/2 cup honey (1014474) 1 cup hot sauce (312039) 2 brioche buns (436459) 1 cup Iceberg lettuce, shredded (880488) 4 slices tomato(es) (554540)

DIRECTIONS 1. Heat oil to 350°F in cast-iron pan. Add tablespoon of butter to oil. Cut loin into chops, 1" thick (2 chops/serving). Season chops with salt, garlic, onion and black pepper. Dredge pork chops in flour and place in oil. 2. Fry chops for 5 minutes per side. Chops should be golden brown and crispy. 3. Warm up hot sauce in sauce pot. When sauce reaches a slight boil, whisk in honey. When hot sauce and honey are completely combined, finish sauce with tablespoon of butter. 4. Toast brioche bun. 5. Dip loin chop in hot honey sauce and put onto brioche bun. Top with shredded lettuce and sliced tomato.

OVEN ROASTED ALLEGIANCE® PORK TENDERLOIN SCAN FOR MORE ALLEGIANCE RECIPES!

8 ea Allegiance® pork tenderloin (464541)

INGREDIENTS (FOR SPICE RUB) INGREDIENTS (FOR GLAZE) 3 Tablespoons West Creek® kosher salt (104752) 2 Tablespoons Magellan® black pepper (628174) 3 Tablespoons Roma® paprika (628217) 2 Tablespoons ground mustard (58811) 2 Tablespoons dried thyme (981718)

2 Cups pure maple syrup (480676) 6 Tablespoons bourbon 3 Tablespoons West Creek® apple cider vinegar (273719) 3 Tablespoons Piancone® olive oil (985920) 2 ea Peak® yellow onion, sliced (867197) 2 ea Granny Smith apple, peeled, cored and sliced (951946)

DIRECTIONS 1. Pat the pork dry. Combine the spice rub ingredients, then rub evenly over the loin. Let it rest at room temperature as you preheat your oven to 225F. 2. Transfer the pork to a cast-iron skillet, then place in the oven and roast until the pork reaches about 135 internal temp. As the pork roasts, combine the glaze ingredients in a small saucepan; bring to a simmer over medium-low heat and simmer until dark and thickened. Set the glaze aside. 3. Remove the cooked pork and set it on a resting rack, increase the oven temperature to 500F. As the oven heats, place the skillet on the stovetop over medium heat, and add the olive oil, onion, and a few sprinkles of salt; sauté until the onions are softened and just starting to caramelize. Add the apple slices then place the pork and any drippings top, then brush the pork liberally with the glaze. 4. Roast until the pork is very dark and crispy on the outside and reaches desired finished internal temp. Rest for 5 minutes then slice and serve with the apple and onion slices plus any remaining glaze. 22

ALLEGIANCE PORK TOMAHAWK MILANESE SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS 1 ea. Allegiance Pork Tomahawk rack , cut ® into chops (174241) 5 cups Roma® All-Purpose Flour (81991) 5 ea. Nature's Best Dairy® Egg(s) (517889) 4 1/2 cups water 5 cups Roma® Italian breadcrumbs (564877) 1/4 tsp sea salt (104752) 1/4 tsp Roma® Black Pepper, Ground (264691) 4 ea. Peak Fresh Produce® Lemon(s) (858438) 2 ea. Peak Fresh Produce® Garlic, Clove(s), minced (275595) 4 tbsp Peak Fresh Produce® Italian Parsley, minced (866538) 1 cup Roma® Cheese, Pecorino Romano, grated (238638) 1 qt. Roma® extra virgin olive oil (303381)

DIRECTIONS 1. In a bowl add the parsley, juice from one lemon, and zest of four lemons, salt, black pepper, and garlic then stir and reserve refrigerated. 2. Whisk water and eggs to make egg wash. 3. Place flour in a bowl, egg wash in a bowl then the breadcrumbs in a bowl to set up your breading station. You can butterfly the pork chops then pound them thin using a meat mallet. 4. Heat two cups of olive oil in a sauté pan over medium high heat. 5. Dredge butterflied pork chop in flour then egg wash finishing with breadcrumbs. Press the breadcrumbs firmly onto the chops. Repeat this process with the remaining pork chops. 6. Cook braded pork chops in the olive oil to an internal temperature of 155°F. Turning once. Remove from pan and drain on towel before serving. 7. You will need to add more olive oil to the pan to cook the remaining chops. 8. Place the chop on a warm entrée plate then ladle the lemon and parsley mixture over the top of the chop and finish with sprinkle of Pecorino Romano cheese.

ALLEGIANCE FRENCH CHOP PORK MILANESE SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS 1 ea. Allegiance Pork Tomahawk rack , cut ® into chops (296006) 5 cups Roma® All-Purpose Flour (81991) 5 ea. Nature's Best Dairy® Egg(s) (517889) 4 1/2 cups water 5 cups Roma® Italian breadcrumbs (564877) 1/4 tsp sea salt (104752) 1/4 tsp Roma® Black Pepper, Ground (264691) 4 ea. Peak Fresh Produce® Lemon(s) (858438) 2 ea. Peak Fresh Produce® Garlic, Clove(s), minced (275595) 4 tbsp Peak Fresh Produce® Italian Parsley, minced (866538) 1 cup Roma® Cheese, Pecorino Romano, grated (238638) 1 qt. Roma® extra virgin olive oil (303381)

PISTACHIO CRUSTED PORK TOMAHAWK SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS 2 each Allegiance pork tomahawk (174241) ½ Cup shelled pistachios 1 Peak® garlic clove (275595) ½ Teaspoon Peak® grated lemon peel (858438) 2 Tablespoon Roma® cup breadcrumbs (564877) West Creek® Salt (104752) Magellan® ground black pepper (615816) 1 each Natures Best® egg, beaten (517889) 2 Tablespoon Piancone® olive oil, plus more for drizzling (985920)

DIRECTIONS 1. Preheat the oven to 350 degrees. 2. Using a food processor or blender, finely grind the pistachios, garlic, lemon peel and ½ teaspoon salt. Transfer to a shallow bowl and combine with the breadcrumbs. 3. Season the pork chops with salt and pepper on both sides. 4. Dredge each tomahawk into the egg, then coat with the nut mixture. 5. In a large skillet, heat the olive oil over medium/high heat. Add the chops and cook until golden, about 2 minutes on each side. Transfer to a baking sheet. 6. Drizzle with olive oil and bake until the inter temp reads 145 degrees. 7. Let rest for 3 minutes. 8. Plate. Chefs Note: For an upscale presentation you can do a table side deboning and slicing. Great item for a shared plate.

ROAST PORK LOIN WITH BOURBON PEACH GLAZE

SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS · 1ea Allegnce® pork loin roast, 2-3lbs., boneless (476099) · 1/4C West Creek® kosher salt (104752) · 1/4C Magellan® onion powder (615796) · 1/2C Roma® chopped garlic in oil (474048) · 4oz Peak® fresh rosemary (855530) · 4ooz Peak® fresh Thyme (855509) · 1/4C Magellan® black pepper, ground (615816) · 1C Peach Bourbon glaze (SEPARATE RECIPE)

DIRECTIONS Preheat oven to 350 degrees. 1. Trim fat and silver skin from loin and discard. 2. Pat loin dry and coat with peach glaze, salt, onion powder, garlic and pepper. 3. Place in roasting pan and top with rosemary and thyme. 4. Add water to pan to cover half the loin. 5. Roast covered till internal temp reaches 130 degrees. 6. Uncover and continue to roast till internal temp reaches 140 degrees. 7. Remove from oven and lest rest for 20 minutes.

BOURBON PEACH GLAZE

SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS 2 cups peaches fresh peeled and rough chopped 2 tbsp Bourbon ¼ cup Roma® ketchup (231215) 2 tbsp West Creek® apple cider vinegar (273719) 2 tbsp brown sugar 1 tbsp West Creek® honey (1012660) 1 tbsp soy sauce 1 tsp Dijon mustard ½ tsp ground ginger ¼ tsp Magellan® ground cinnamon (628152) ¼ tsp ground nutmeg ¼ tsp ground allspice West Creek® Kosher Salt (104752) and Magellan® ground pepper (615816) to taste 1 tsp Magellan® vanilla extract (811289)

DIRECTIONS 1. In a saucepan over medium heat, combine the peaches, peach preserves, ketchup, apple cider vinegar, brown sugar, honey, soy sauce, Dijon mustard, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and a pinch of salt and pepper. 2. Allow mixture to come to a simmer, stirring occasionally. Let it simmer for about 10-15 minutes until the peaches are softened and the flavors have melded together. Add 1 teaspoon of vanilla extract to the saucepan. Stir and simmer for another 5 minutes. 3. Use an emulsion blender to create a smooth consistency.

ALLEGIANCE GRILLED PORK TENDERLOIN WRAPS SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS (FOR PORK) 1–1½ lb. Allegiance pork tenderloin (464541) 2 tbsp olive oil (233299) 1 tsp smoked paprika (615896) 1 tsp garlic powder (264685) 1 tsp onion Powder (628167) ½ tsp cumin (628208) 1 tsp kosher salt (104752) ½ tsp black pepper (264697)

INGREDIENTS (FOR THE WRAPS) 4 large flour tortillas (78747) 2 cups shredded romaine lettuce (880490) 1 cup shredded cheddar (199428) 1 large tomato, diced (880565) ½ red onion, thinly sliced (596301) 1 avocado, sliced (616956) ½ cup crispy fried onions (optional) (334993)

INGREDIENTS (CREAMY HONEY MUSTARD SAUCE) ¼ cup mayonnaise (201350) 2 tbsp Dijon mustard (169888) 1 tbsp honey (1014474) 1 tsp apple cider vinegar (273719) ½ tsp garlic powder (264685) Pinch of black pepper (264697)

DIRECTIONS 1. Mix the olive oil with the paprika, garlic powder, onion powder, cumin, salt, and pepper. Rub over the pork tenderloin. 2. Grill over medium-high heat (or sear in a skillet and finish in a 400°F oven) until the internal temperature reaches 145°F, about 18–22 minutes. Let rest for 10 minutes. 3. Whisk together all the sauce ingredients until smooth. 4. Warm the tortillas for 15–20 seconds in the microwave or on a skillet. 5. Slice the pork into thin strips. 6. Spread each tortilla with the honey mustard sauce. Layer with lettuce, cheese, tomato, onion, avocado, and sliced pork. Top with crispy fried onions if using. 7. Fold in the sides, roll tightly, and serve whole or sliced in half.

OPTIONAL ADD-INS Crumbled bacon Pickled jalapeños Roasted red peppers Black beans Fresh cilantro Serve with potato wedges, sweet potato fries, coleslaw, or a simple pasta salad for a complete meal. 28

ALLEGIANCE DRY-AGED PORK PORTERHOUSE WITH BROWN BUTTER SAGE PAN SAUCE SCAN FOR MORE ALLEGIANCE RECIPES!

INGREDIENTS (FOR PORK) 2 dry-aged pork porterhouse chops 14 oz each (200795) 1 tbsp kosher salt (104752) 1 tsp freshly ground black pepper (264697) 1 tsp garlic powder (264685) 1 tbsp olive oil (233299)

DIRECTIONS

INGREDIENTS (BROWN BUTTER SAGE SAUCE) 3 tbsp unsalted butter (157189) 8–10 fresh sage leaves (855527) 2 cloves garlic, smashed (565592) 1 tbsp Dijon mustard (169888) 1 tsp apple cider vinegar (27166) FOR GARNISH: Flaky sea salt Fresh thyme Grilled lemon halves

1. Prepare the Pork: a. Remove pork porterhouses from the refrigerator 30–45 minutes before cooking. b. Pat completely dry with paper towels. c. Season generously with salt, pepper, and garlic powder. 2. Sear: a. Heat a cast-iron skillet over medium-high heat until very hot. b. Add oil. c. Sear chops for 3–4 minutes per side until a deep golden-brown crust develops. d. Sear the fat cap for 1 minute to render. 3. Finish Cooking: a. Reduce heat to medium. b. Add butter, sage leaves, and garlic. c. Tilt the pan and continuously spoon the foaming butter over the chops for 2–3 minutes. d. Cook until internal temperature reaches: i. 135°F (57°C) for medium SUGGESTED SIDES ii. 140°F (60°C) for medium-well 4. Make the Sauce: Roasted fingerling potatoes a. Transfer pork to a plate and tent loosely with foil. Grilled peaches b. To the skillet, stir in apple cider, Dijon mustard, and vinegar. Charred Brussels sprouts c. Simmer 1–2 minutes, scraping up browned bits. Apple-fennel slaw d. Reduce slightly until glossy. Chef's Tip: Dry-aged pork has a 5. Rest and Serve concentrated, nutty flavor like drya. Rest pork for 5–10 minutes. aged beef. Keep seasonings b. Spoon brown butter sage sauce over the chops. simple and avoid overcooking—the c. Finish with flaky sea salt and fresh thyme. sweet spot is 135–140°F, allowing the aging flavors to shine.

WEST CREEK® TORTA DE PORK

INGREDIENTS (1) 3 lb. West Creek® Boneless Butt (464407) 8 ea. Peak Fresh Produce® Garlic, Clove(s), peeled (283987) 1/2 cup soy sauce (52355) 2 tbsp. West Creek® Honey (1014474) 2 tsp. West Creek® Salt (104752) 1 tsp. Contigo® ground black pepper (264697) 16 ea. West Creek® Bacon, Slice(s) (883843) 2/3 cup Contigo® black beans, drained and rinsed (629869) 8 ea. Telera rolls, (Mexican bread rolls; substitute with bolillos or similar rolls) (289278) 1/2 cup mexican crema (269922) 6 oz. Contigo Cotija Cheese , grated (651725) 6 oz. Contigo feather shred Oaxaca cheese (503828) 6 oz. Contigo® Salsa Verde Tomatillo (963548) 12 oz. West Creek® ham , whole muscle, pit smoked (492045) 6 ea. Peak® Avocado Halves, sliced (616931) 1/2 cup Contigo® sliced pickled jalapeño, chopped (522470)

DIRECTIONS 1. Preheat the oven to 325°F. 2. In a blender, combine garlic, soy sauce, honey, salt, and pepper. Blend until smooth. 3. Place the pork in an oven-safe pan (like a 4. Dutch oven) and pour the marinade over it, ensuring the pork is evenly coated. Cover the pan with a lid and roast the pork for 1 hour. After 1 hour, uncover the pan and flip the pork. Continue roasting, uncovered, for an additional 1 1/4 to 1 1/2 hours, basting occasionally, until the pork is tender. 5. Let the pork cool, then refrigerate for several hours or overnight to make slicing easier.

STUFFED RANAHAN RANCH® BRT LEG OF LAMB

INGREDIENTS 1 (4 pound) Ranahan Ranch® boneless leg of lamb, BRT (948470) 1 ½ Teaspoons Peak® fresh rosemary finely chopped (855530) 1 ½ Teaspoons Peak® fresh thyme finely chopped (855509) ½ Teaspoons ground coriander 1 ¼ Teaspoons West Creek® course Kosher salt (1017111) 1 Teaspoons Magellan® freshly ground black pepper (615816) ½ Cup Magellan® sliced almonds roasted and salted (357231)

2 Tablespoon Peak® chopped fresh mint (855538) 3 cloves Peak® garlic, roughly chopped (283987) 2 Tablespoon Piancone® extra virgin olive oil (985920) ½ Cup Piancone® balsamic vinegar (233067) 5 Tablespoon Natures Best® unsalted butter (157189) 3 Tablespoon honey ⅓ Cup thinly sliced, stemmed Calimyrna figs 5 Teaspoons Peak® chopped fresh basil (855569) 6 each Peak® leaves mint (855538) 6 each Peak® leaves basil (855569) ⅓ Cup thinly sliced, stemmed figs

DIRECTIONS 1. Preheat oven to 400 degrees. 2. Untie and unroll the lamb, lay it out flat on the work surface. Evenly spread half of the herb mixture (rosemary, thyme, coriander, salt, and pepper) over the inside of the leg of lamb. Mix the almonds and chopped mint and spread evenly over the lamb. Roll up starting at one of the narrow sides, and tie with kitchen twine in 1-inch segments. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a chopped garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture. 3. Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven uncovered to desired doneness (mid rare is 140 degrees center internal temp. Remove lamb from the oven and cover with foil. Allow lamb to rest for 15 minutes before slicing. SAUCE: 1. Bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.