dinner

Strawberry Lime Basil Pork Tacos

Can we make Taco Friday a thing?? We’ve got the most delicious taco recipe for you to make this weekend with your Strawberry Lime Basil jam (have you heard, strawberry season is almost over so it’s time to stock up)!

We cooked jam with pork for a sweet and savory meat and layered on all kinds of fresh toppings including our Taqueria Carrots and the jalapeños we pickled the other day (did you see the blog). Read below to get the deets!

Strawberry Lime Basil Pork Tacos

Ingredients:

Instructions:

  1. Add pork, jam, and broth into a crockpot and cook on low for 8 hours or overnight.

  2. Once fully cooked, shred the pork and place back in juices until ready to use.

  3. Heat up your tortillas in the oven or on your stovetop.

  4. Build your taco starting with pork, cabbage, Taqueria carrots, queso fresco, sliced radishes, and topped with pickled jalapeños. (We used both Cowboy Candy and Mexicali Jalapeños from the blog)

  5. Enjoy!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Truffle Oil Parsnip Fries with Smoked Tomato

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We’re always looking for more ways to incorporate veggies into our meals, and veggie fries are the most fun way! We went with parsnips because they’re slightly sweet, like carrots, but also more savory like potatoes. We used truffle oil to bake the fries (YUM) and our Smoked Tomato jam for dipping. This is such a simple side dish with elevated flavors that you could add this to almost any meal!

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Truffle Oil Parsnip Fries with Smoked Tomato Jam

Serves 2

Ingredients

• 1lb parsnips
• truffle oil
• olive oil
Smoked Tomato jam
• sea salt
• rosemary

1. Preheat your oven to 425º. Slice up your parsnips and toss in a blend of olive oil and truffle oil.

2. Place on a baking sheet and sprinkle with sea salt and rosemary.

3. Bake in the oven for 20 minutes, flipping halfway through.

4. Warm up Smoked Tomato jam for dipping in a small pot or in the microwave.

5. Enjoy!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Toast Tuesday! Smoked Tomato w/ Ricotta + Prosciutto

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We are starting a new series in the test kitchen called Toast Tuesdays! Every Tuesday we'll post a new toast recipe, and we aren't just talking about toast with butter and jam, although that's good too, we are going to elevate toast and highlight as many different combinations as possible to brighten your mornings or get you excited to snack! 

First up is this drool worthy recipe for Smoked Tomato Toast with Ricotta + Prosciutto, with a few other delicious add ons!

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To create 1 piece of toast you'll need:

  • 1 slice of sourdough bread
  • 1/4 cup of olive oil
  • 1 Tb ricotta cheese
  • 1 Tb Smoked Paprika Tomato + Basil Jam
  • 1 slice of Prosciutto 
  • 1/2 Tb chopped fresh basil
  • 1 sprig of fresh thyme
  • 3 cherry tomatoes
  • 1 Ts of pine nuts
  • A drizzle of honey
  • A sprinkle of Florida Pure Sea Salt
  • Chili flakes to taste
  • A cast iron skillet

Instructions:

  1. Heat up your cast iron skillet on medium high.
  2. Chop cherry tomatoes in half and when the skillet is fully heated place them cut side down onto the skillet until they are fully blistered. Set aside.
  3. Now add 1/4 cup of olive oil to the pan.
  4. Fry both sides of the sourdough bread slice until toasted and brown. It takes me close to 5 minutes per side. (NOTE: If you are making more than 1 piece of toast you will need to keep adding 1/4 cup of olive oil in the pan before each slice of toast goes in)
  5. After the bread is fried smear the Smoked Paprika Tomato + Basil Jam all over it.
  6. Next smear the ricotta cheese on top of the jam and sprinkle with sea salt and basil.
  7. Add a slice of prosciutto to the top of the ricotta, then add the blistered tomatoes, pine nuts and the leaves from 1 sprig of thyme.
  8. Finally drizzle with honey and chili flakes.
  9. Enjoy! 
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Celery + Fennel Salad with Caramel Apple Sea Salt Vinaigrette & Bacon

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I'm sure you're like "Another salad recipe?!", but I just can't help myself guys! Each week we have a staff meal and I inevitably  add a salad to the menu. The girls in the kitchen all told me that I'm the queen of salads, and that's just fine by me. Like I told you last time I can't stop nibbling on greens! In the fall and winter I like to add warm cozy flavors to my salads like sweet potato, butternut squash, pumpkin and pecans! For this salad I chose walnuts, fennel and our Caramel Apple + Sea Salt Jam. Now I know this jam is typically a sweet dessert style jam, but it makes such a unique and delicious vinaigrette! 

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To create the Celery + Fennel Salad with Caramel Apple Sea Salt Vinaigrette & Bacon you need:

  • 6 Cups of baby mixed greens
  • 1 bulb of fennel sliced thin (I used a mandolin)
  • 2 sticks of celery sliced thin (I used a mandolin)
  • 1 granny smith apple peeled, and sliced thin (I used a mandolin)
  • 1/2 cup of roasted walnuts
  • 1/2 pound of bacon fried and crumbled into bits
  • 4 oz olive oil
  • 1 lemon juiced
  • 1 clove of garlic minced
  • 4 thyme sprigs 
  • 2 tb of Caramel Apple + Sea Salt Jam

Instructions:

  1. In a large bowl add lettuce, fennel, celery, apple, walnuts and bacon. Toss!
  2. In one of my left over 1/2 pint mason jars I added the olive oil, lemon juice, minced garlic clove, the leaves from the thyme sprigs and the Caramel Apple Sea Salt Jam. Then I put on the lid and shook it like crazy! 
  3. Next I dressed the salad and tossed it again. Each person kinda likes a different amount of dressing so if you have left overs that's cool too! 
  4. That's it! Enjoy! For me this salad served 5 of us in a normal sized salad bowl.
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickled Beet + Goat Cheese Salad

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When I was growing up my family always had pickled beets down in the cellar. I hated them! As an adult I thought long and hard about just what it was about them that I hated most. I discovered that it wasn't so much the flavor of the beets I didn't like, but the texture. I found out that my family recipe and most other southern recipes for canned beets involved cooking them first before you pickled them! Well that's an easy fix! Our pickled beets are not cooked at all before canning. We cold pack them raw and with some magical brine + spices! They ARE NOT mushy and now I love them! We also julienne them so you can easily add them to salads or pile them high onto burgers or BBQ sandwiches!

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I have to tell you that I often times feel like a bunny rabbit when it comes to greens and lettuces. I just can't stop nibbling on them! I eat at least one salad a day. I ain't talking about ice burg lettuce, though; It has it's time and place (like on a salad bar with some croutons, bacon bits and shredded cheddar), but when I'm building salads up for myself at home I like to get the biggest nutrient bang for my buck! I love mixing more common lettuces like red leaf with dense greens. In this salad I mixed red leaf with both kale and swiss chard! There's even dill in this recipe, which I adapted from the Cooks with Cocktails blog!

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To create the Pickled Beet + Goat Cheese Salad you need:

  • 3 Cups of chopped red leaf lettuce
  • 2 Cups of chopped swiss chard, excluding the stems (which I saved on the side to pickle)
  • 1 Cup of chopped kale
  • 1 Jar of Ginger Spiced Pickled Beets
  • 1/2 Cup of crumbled goat cheese
  • 4 Tb finely minced fresh dill 
  • 4 Tb Olive oil
  • 4 Tb Balsamic vinegar
  • 4 Tb of brine from the Ginger Spiced Pickled Beets
  • Salt + Pepper to taste
  • 1/4 Cup pecans
  • 1 Tb Maple Syrup

Instructions:

  1. First I preheated my oven to 350.
  2. On a cookie sheet that I lined with parchment paper I added the pecans and the maple syrup. With my hands I mixed them together and then spread the pecans over the sheet evenly. 
  3. Bake them for 10 minutes. Remove and let cool.
  4. In a large bowl I added the lettuce, kale, swiss chard, dill, the whole jar of Ginger Spiced Pickled Beets (excluding the brine) and the pecans and tossed it to combine.
  5. In one of my left over 1/2 pint mason jars I added the olive oil, balsamic vinegar and beet brine! Then I slapped the lid on and shook it! 
  6. Next I dressed the salad and tossed it again. Each person kinda likes a different amount of dressing so if you have left overs that's cool too! 
  7. That's it! Enjoy! For me this salad served 5 of us in a normal sized salad bowl.
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickled Pineapple with Jalapeno + Cilantro

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This week is a really exciting week for me because we are launching our first video over here at The Urban Canning Company! Last Sunday was our 3 1/2 year anniversary and the 1 year anniversary of our kitchen's grand opening! Once we were able to move into our own kitchen last year and didn't have to share a space with other businesses I was able to begin teaching canning classes! Now a year later for those of you who do not live in our area or are unable to attend a hands on workshop with me personally, I am going to begin sharing canning recipes here on the blog more! A lot of the canning recipes will be accompanied with a video! You can find the videos here on our blog or on our YouTube channel! 

The first recipe that I'm sharing with you is one of my favorite summer pickles, Pickled Pineapple with Jalapeno + Lime! I love to pickle fruit during the summer months for a refreshing change of pace! -Illene

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To create Pickled Pineapple with Jalapeno + Lime you need (Makes 4 pint size jars):

  • 1 Pineapple cut into chunks
  • 2 Jalapenos cut into halves
  • 8 Sprigs of cilantro
  • 4 slices of lime
  • 4 Cups of apple cider vinegar
  • 1/4 Cup of sugar
  • 1 Tb Pickling Salt

Supplies:

  • Water bath canner
  • Pint size mason jars, lids and rings
  • Jar lifter
  • Canning funnel
  • Non- reactive stock pot
  • Measuring cups and spoons
  • Dish towls
  • Pot holders

Instructions:

  1. Fill your canner about one third full of water and place on back stove top. Heat until hot, but not boiling.
  2. Wash your jars, lids and rings. This can be done with hot soapy water by hand. Place lids and rings in a strainer and line jars up on a dish towel on your counter or table.
  3. Fill each jar with 2 sprigs of cilantro, 1 slice of lime and a half a jalapeno. Pack pineapple tightly into jars next, snug, without damaging the fruit.
  4. In a pot bring apple cider vinegar, sugar and pickling salt to a boil.
  5. While you wait for that to come up to a boil, turn the burner under your canner up to highest setting to bring canning water to a boil.
  6. After the vinegar water brine mixture has come to a boil, using pot holders bring the pot over to your table  next to jars.
  7. Place canning funnel onto your first jar and ladle in brine leaving a 1 inch headspace ( 1 inch head space is the second line from the top of the rim ) Proceed to fill all jars same way.
  8. With a damp cloth or paper towel, wipe the rim of each jar.
  9. Add lids and rings to each jar, closing  each finger tight. You don’t have to crank down hard, just snug.
  10. Check and see if your canner has come to a boil, if it has take the lid off.
  11. Using your jar lifter, place sealed jars down into the canner. Should fit around 12 jars. Make sure the tops of the jars are covered by at least 2 inches.
  12. Put lid back on canner and make sure the water comes back to a boil.
  13. Once the water comes to a boil, start timer for 10 minutes.
  14. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel on your table and allow them to cool overnight.
  15. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place.

Just snacking on pickled pineapple out of the jar tastes great, but you can also use them to make shish kebobs, top them onto fish or shrimp, or use them to make bean salads or salsas! Last week I used mine to make a salsa with black eyed peas! 

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To create the Pickled Pineapple + Black Eyed Pea Salsa you need:

  • 1 Cup Black Eyed Peas
  • 1/4 Cup diced red bell pepper
  • 1/4 Cup diced red onion
  • 1/4 Cup diced cilantro
  • 1/2 Cup diced Pickled Pineapple with Jalapeno + Lime
  • 1/2 Ts cumin powder
  • 1/2 Ts salt
  • 1 Tb Olive Oil
  • The juice of half a lime

Instructions:

  1. In a bowl add all ingredients, mix and allow to marinate for at least 2 hours in the fridge. 
  2. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

10 Things I Love To Do With Mustard

As much as I love mustard I often times seem to end up with dozens of different varieties in my fridge just sitting there! I have to say to myself, “Enough is enough, Illene! You gotta use these up before you buy anymore!” But it’s hard. Purchasing condiments is an addiction of mine and my fridge is borderline hoarder status. After a recent fridge clean out I decided to come up with recipes for everything that has been taking up space in there, but that I can’t just throw away because you know, I can’t do that!

Here’s all the ways I’m going to be using up my 8+ jars of artisanal mustards! Not in any particular order.

Salad Dressings

The easiest way to use up mustard and feel good about it is to throw a tablespoon into some vinegar and oil creating a Mustard Vinaigrette! Mustard dressing tastes so good on potato salads, lettuce and grain salads! Even over cheese! An easy ratio for a single serving salad is 1 tb of mustard, 1 tb of olive oil and a ½ tb of red wine vinegar! Whisk and drizzle! Add a ts of minced shallots if you’re feeling French.

Egg Salad or Chicken Salad

Egg salad is completely underrated. I won’t lie though when I think of it I do think of little mini egg salad sandwiches my Grandmother used to make circa the 50’s. Irregardless, anything with eggs and mayonnaise I’m totally down for. Use a nicer mustard when making egg salad or chicken salad and it’ll change the game!

Glaze

Add a little maple syrup to any mustard and you’ve got yourself a glaze! Perfect for salmon, potatoes and roasting vegetables with!

Dipping Sauce

Throwing together a mustard dipping sauce is a great way to break the monotony of many meals, including chicken and pork. How many times can you make chicken? A lot I suppose. Dip it in some honey mustard sauce and boom, it feels like an occasion!

Charcuterie Board

Oh, the charcuterie board. I consider this a meal and I order a charcuterie board at any restaurant I go to that offers it. I also make myself a board at least once a week for “dinner”. There are many components to an epic board and mustard is one of them! Read our tips for a great charcuterie board here!

Toasts or Sandwiches

Toast has become REALLY popular again in the last year! I’m seeing avocado toast and toast points all over the damn place. Bread and toast in general are just calling out for fancy condiments. Throw some mustard, cheddar, bresaola and pickles onto some toast and treat yo self!

Brats or Sausages

Sausages! Encased meats are where it’s at. Steam them, BBQ them, fry them, it all tastes good! What makes it taste even better is throwing some grainy mustard on top!

Deviled Eggs

There is a special place in my heart for deviled eggs. I love classic deviled eggs, and I like fancy guacamole + bacon deviled eggs! Using artisanal mustard really helps make deviled eggs more delicious, however. Just say no to that yellow “mustard”!

Burgers

Whether it’s a beef, turkey, black bean or sweet potato burger add mustard to that beast!

BBQ Sauce

You know the great debate in the south? What region makes the best BBQ and BBQ sauce? The answer is every region makes freaking good BBQ! South Carolina is in the “mustard belt” and their Mustard BBQ Sauce is one of my favorites! Continue reading for the recipe!

To create South Carolina Mustard BBQ Sauce you need:

  • 1 1/2 Cups German IPA Beer Mustard
  • 1 1/4 Cups Apple Cider Vinegar
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 Tb Worcestershire Sauce
  • 1 Ts Red Pepper Flakes
  • 1/2 Ts Ground Black Pepper
  • 1/4 Ts Ground Cayenne Pepper

Instructions:

  1. Whisk all ingredients together in a mixing bowl.
  2. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Southern Green Heirloom Tomato BLT

After trying this out you'll never eat a BLT the traditional way again! This is The Urban Canning Company's take on this classic sammie!

To create this sandwich you need:

  • Sourdough bread 
  • Lettuce
  • Bacon
  • Mayonnaise (We always use Duke's)
  • The Urban Canning Co. Southern Green Heirloom Tomatoes (Which you can find at the markets)

I didn't put exact amounts for these ingredients because you can make as many or as little as you want!

Instructions:

  1. Fry bacon in a cast iron skillet and place on towl to get rid of some of the grease.
  2. Discard the grease, but don't clean your skillet out yet!
  3. Heat the skillet back up with the left over grease in the skillet and toast your bread in the skillet!
  4. Assemble your sandwich with lettuce, bacon, Southern Green Heirloom Tomatoes and mayonnaise!
  5. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!