I can smell the deep fried food already! The Ohio State Fair begins on Wednesday and I’ll be there in the morning, I’ll be there in the afternoon, and I’ll be there in the evening.  This is my opportunity to get out from behind my desk, join the trenches, and stir some BBQ!  Don’t worry, I’m planning on documenting it every step of the way… that is if I can find my camera back…

Some upcoming posts to look forward to:

• Pork Rib-Off: An amazing display of BBQ skill and most importantly free samples!
• Pork Food Stand: My home away from home for these next two weeks.  This is where the hungry become full, the volunteers become family, and the intern becomes covered in BBQ sauce!
• Pig Wings: The real reason why pigs will never fly!
• Whatever else happens at the fair this year.  It’s the fair, honestly you never really know…

What’s your favorite fair food?

Well, now I have the opportunity to win a year’s worth of Bob Evan’s breakfast!  Thanks to the Ohio Livestock Coalition and Bob Evans all Ohio residents need to do is watch a video about a farmer and submit your name!  You can register seven times a day until October 15^th!

I was told that you have to be pretty open when writing a blog so I have a confession! Something that just may get me kicked out of Porktastic…  Part of registering for the free breakfast is choosing to learn about raising pigs, turkeys, lamb, beef, etc.  You think to yourself, “Well, I love bacon, ham and all things pork so I’m obviously going to choose Jim Heimerl.  Bethany is also going to choose the Heimerl’s because she works for the Ohio Pork Producers Council and helps write this blog.”

…Um, well… my dad happens to be the turkey farmer!  Wait, wait… before you start lighting the pitchforks and forming an angry mob, I need to let you know that he actually raises both pigs and turkeys (the man wears many hats).  I may have to choose both because not choosing the pig farmer would be denying my love of bacon and not choosing my father would be allowing my mom to pile on years worth of guilt.  (Seriously, my parents are some of the coolest people you will ever meet, but one time I forget to call home after my drive back to Columbus to let them know that I arrived unscathed.  Four years later, I still get the “Make sure to call when you get back and not forget like that one time…)

Whew, sorry for bringing up all those hidden emotions.  Back to the free breakfast! Seriously, the only real question is do I want the hotcakes, sausage gravy and biscuits, or turkey and spinach omelet…  The ethical dilemmas continue and if I have gray hair by the time I’m thirty, you will know why!

What’s your favorite breakfast food?

- B

Some hot dog trivia from the National Hog Dog and Sausage Council:

1. Americans eat more hot dogs on the 4^th of July than any other day.  Around 155 million of them!
2. Los Angeles is the #1 hot dog eating city!
3. Sausage is one of the oldest forms of processed foods.  It was mentioned in Homer’s Odyssey in the 9^th century!
4. The name ‘hot dog’ probably came from a dachshund dog that the German’s brought with them along with the idea of serving sausage on a bun.

Here are a few ways to celebrate this month the Porktastic way:

1.  Take a bite out of this monstrosity- a foot long hot dog, loaded with cheese, chili, and bacon.  Nothing like a little pork on pork!

2.  Attend Brat Fest and eat a few for philanthropy’s sake.

3.  Enjoy a listening to these songs:

1. Hot Dog by Elvis Presley
2. Hot Dog by Buck Owens
3. Who Let the Dogs Out by the Baha Men
4. Jack and Diane by John Cougar Mellencamp

Let us know how you are going to celebrate this month!

What is your hot dog of choice?

-B

I.   Introducing Jamie

II. Cooking Attempt Number One

Let us begin where we left off.  Introducing pork into my cooking repertoire!

Using the America’s favorite pork chop recipe from the Super Pork Recipes guide distributed by OPPC, I made eight pork chops, which I marinated for 30 minutes in reduced-fat Italian dressing. Yes, it is a children’s recipe guide, but don’t judge.

After marinating, I used a little of Lawry’s seasoning salt and grilled until the chops reached an internal temperature of 160 degrees. I combined the chops with my first attempt at green bean casserole, which was so easy I’m slightly mortified I had to Google a recipe for it! I also grabbed a dozen ears of amazing, Ohio sweet corn, which was so good it’s slightly ridiculous.

Despite the fact that my entire family left the house at the mention that I was cooking dinner, all did eventually return and sample supper. Only after I tried a bite myself to assure food quality and safety levels to all parties. Everyone lived to tell about the meal, their stomachs are still intact and even though they’d never admit enjoying it, everyone had seconds…

I survived marinated pork chops on the grill, so obviously you can too! It’s time to get grilling. Use this simple and tasty recipe to cook for your family tonight and check out other great pork chop cooking tips in this guide.  Love to hear back about how it works out for you! Oh and be sure to check back for how my round two of pork cooking went, where I insanely tried TWO different recipes!

–JJ

Learn more about this recipe here!

Ingredients:
-4 pork chops
-3/4 cup Italian dressing (or use a reduced-fat Italian dressing)
-1 teaspoon Worcestershire sauce

Cooking directions:
Serves 4. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.

Nutrition facts:
Calories: 210
Cholesterol: 60 mg
Protein: 25 grams
Saturated fat: 3 grams
Fat: 11 grams

What’s your favorite marinade or rub?

Okay this isn’t exactly centered on pigs, but look he or she’s in the background!

This is what I did when I realized that I didn’t save my post for today and had to come up with something else. Isn’t this a better idea than the bacon and cheese soufflé that I was going to talk about instead?

I would just like to say on record that I have never done this to my father! (Since this statement is written in black and white it must be true, isn’t that how it works… right Dad )

Hope these made your day as much as they did mine!

-          B

Don’t miss the beginning!

I. Introducing Jamie

As I kick off one of my first cooking highlights, I think a little background material might be beneficial to showcase how incompetent I am in this arena. Living in Columbus, going to Ohio State, working a couple of jobs and attending the occasional class took up a lot of time throughout college so I always had an excuse for why I was just ordering out. That, and doing so allowed me to avoid an evening run to the grocery store when already hungry and buying twenty items, all of which expired before ever being consumed.

One day I got off work early, perhaps skipped an afternoon class—though I’d never admit it—and decided I’d do the craziest thing ever (yes, even more so than jumping in Mirror Lake when it’s 20 degrees). I would make dinner. So, I loaded up on groceries, got back to my lovely college apartment and attempted marinated chicken breasts. Yes, I know it’s a PORK blog, but hang in there. So, I did everything perfectly, dinner smelled amazing as it started to cook and I decided it’d be the perfect time to catch up on some studying and my favorite television shows.

THREE hours later, my roommate got home from class and asked if she actually smelled something cooking—as in, ‘are you seriously cooking dinner?’ which was dripping with sarcasm no less. The picture at right showcases my so-called dinner that night after I remembered that food I happened to be cooking. Hours earlier. How was I supposed to know our oven had a super over-cook function? I’m sure this had nothing to do with the time the food was actually in that oven…

It only took me three years to recover from my cooking cluster and to work up the confidence to try another go at marinating. Keeping in mind the pan used that day didn’t fare near as well as I did. But, nonetheless, this time I marinated in style with—you guessed it—pork.

I know its from last year, but I love it! 

Have a Porktastic 4th of July!

-    B

If it is any indication of my incredible talent in the world of culinary arts, I purchased a brand new stove in November of last year and didn’t unwrap the eight layers of super strength saran wrap until—well, mid-May. Even then, I only set the clock and I’m pretty sure all of the original paperwork is still—to this day—taped to the top rack of the oven. Sad? Yes, I know.

While I may have a few ‘Porktastic’ qualities, cooking sure isn’t one I will be winning an award for any time soon. And, while I’ve come to terms with that, the competitor in me just can’t settle for not at least attempting to excel.

Long story short, I am chronicling some of my adventures in the kitchen so all the Martha Stewart’s and Betty Crocker’s out there can feel better about themselves and their extraordinary abilities. Meanwhile, the rest of the real world can relate to my struggles and attempts at cooking. Check back for meal highlights, recipes and the occasional humor ingredient mixed in along the way… In the meantime, take a look at www.ohiopork.org and snag some great recipes from farm families that are busy taking care of their animals, children AND cooking fabulous meals. I could probably handle the pigs, perhaps even outwit the kids, but this cooking deal is a whole other story!

–JJ

You may have some questions about what to expect such as what kind of recipes are going to be on the blog, will you talk about anything besides food, and what’s a pork butt.  Well, I have all those answers.

What kind of recipes will now be on the blog?

Anything with pork of course!  Since I can only contact my culinary genius, my mom, by phone since I left the nest, I believe in keeping my recipes easy and made from simple ingredients that are easy to find.  Unfortunately for you, I am going to take you on this journey with me as I try to feed myself and my roommate.  Other recipes will come from a variety of people with a variety of perspectives, so I hope you find something that helps you create a wonderful eating experience no matter what your level of experience.

Will you talk about anything besides food?

Well, personally I like food… I’m planning on eating it for the rest of my life.  However, I understand that not everyone is as obsessed with the smell of bacon and the next meal as yours truly.  So we are still planning to include updates on festivals, weird pork paraphernalia, and giveaways.

What’s a pork butt?

The answer is here!

Let me know if there is something you would like to see!  I’ll be talking to you soon!

-          B

You can catch more of her recipes and budget friendly tips at Heather’s Helpings!

What are some of your recipes that help you stay on budget?