Pork royalty featured during Pork Month - The Storm Lake Times

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From left: Jaelyn Hartnett, Paige Roberts and Adrian Hatlen.

October is Pork Month so we are featuring Buena Vista Pork Queen Adrian Hatlen of Rembrandt, Little Miss Pigtails Jaelyn Hartnett of Storm Lake and Buena Vista Pork Youth Ambassador Paige Roberts of Albert City. This is a new position this year and is open to both boys and girls.

Adrian Hatlen, a graduate of Sioux Central High School, is now a freshman at Iowa Lakes College. Her parents are Trent Hatlen and Katie Carlson.

“I’m studying early childhood education,” she explained. “From here I will go to Iowa State.”

Although her year was cut short because of Covid, Adrian enjoyed being Pork Queen and giving out trophies.

“We have an Iowa Select farm,” she mentioned. “I like helping my dad in the field. It’s pretty fun.”

These are Adrian’s pork recipes that she chose to share.

PORK BELLY BURNT ENDS “PIG CANDY”

4- 5lb. pork belly

Your favorite seasoning rub

1 cup of apple juice

Bottle of your favorite BBQ sauce

1/2 stick of butter

1½ cup of brown sugar

Set smoker to 275 degrees, add pecan and cherry chips for flavor. Slice pork belly into 1 to 1½ inch cubes. Spray cubes with cooking oil and coat with your favorite seasoning. Space cubes on a vented/slotted aluminum tray. Put in smoker for 3 hours at 275 degrees. Transfer to tall aluminum pan. Cover cubes in pan with apple juice, BBQ sauce, honey, brown sugar, butter, sprinkle with rub. Cover with tin foil then cook for additional 1½ to 2 hours. Remove tin foil, stir. Cook another 30 mins then Take out and cool for 15 minuets.

WILD RICE SOUP

1 cup wild rice

12 oz. regular Jimmy Dean sausage

3 tbsp. chopped onion

10 ounce cream of potato soup

14 ounce can of chicken broth

2 cups of half/half cream

One can of beer

Cook rice in water or broth (according to directions). Brown sausage and onion then drain. Combine rice, sausage, onion, soup, broth, cream, beer and cheese. Simmer 15 minutes then enjoy! You can use bacon or ham instead of sausage.

JAELYN HARTNETT is Little Miss Pigtails this year. Her parents are Tony and Malynda; she has three brothers: Brice, Charlie and Ayden. Jaelyn is a sixth grader at Storm Lake Middle School where she goes to school in a pod, switching every two weeks.

“I really like playing football with my brothers,” she mentioned.

Jaelyn belongs to the Providence Go-Getters 4-H group. She shows her sheep, cattle and hogs at the fair. Storm Lake Times readers will recall Jaelyn featured with her champion hog “Goose” several weeks ago.

These are Jaelyn’s favorite pork recipes.

STUFFED JALAPENO PORK LOIN

8 oz. cream cheese

4 jalapeños (minced)

1 cup shredded cheese

3 green onions, diced

1/2 tsp. garlic powder

2 (1-pound) pork tenderloins

Salt + pepper (pinch)

8 pieces of bacon

Preheat oven to 425.

Mix cream/shredded cheese, jalapeños, green onions and garlic powder in a bowl.

Make a cut and stuff the cheese into the tenderloin.

Wrap w/ bacon slices and cook to golden brown on a cookie sheet for 20-30 mins.

PULLED PORK NACHOS

2 lb. pork shoulder

1/4 cup brown sugar

1 tbsp. chili powder

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cayenne pepper

1 tsp. salt + pepper

1 medium red onion

Toppings: Tortilla chips, red onion, BBQ sauce, one cup shredded/monterrey jack cheese, diced tomato, sour cream, salsa, fresh cilantro, jalapeños, black olives and black beans

Slow cook pork, onion, and seasonings with one can of chicken broth

Set to high (4 hours) or low (8 hours)

Pull the shoulder apart (assemble your favortive toppings.

PAIGE ROBERTS, daughter of Mary and Phil Roberts of Albert City, is this year’s first Buena Vista Pork Youth Ambassador. She has two siblings — Lexi, a sophomore and Jake, in eighth grade. Because of Covid, the girls were not able to go to parades promoting pork this year.

A senior at Newell-Fonda High School, Paige is involved with many school activities.

“I play volleyball, basketball, track and golf,” she commented. “I’m student body president and belong to National Honor Society, FFA and Providence Go-Getters. I also do large group speech plus I’m president of FCCLA (Family, Career and Community Leaders of America).”

Besides her many school activities, Paige works at a hog barn near Lytton.

“After graduation, I hope to go to Iowa Central or DMACC for a year, then attend Iowa State to study animal science or vet medicine,” she noted.

Here are several of Paige’s pork recipes.

HAM HASHBROWN CASSEROLE BREAKFAST

8 eggs

3/4 c milk

1/2 stick butter

1 (2 lb) pkg. hash browns

1½ c chopped ham

1½ c shredded cheddar cheese

Beat eggs and add milk. Melt butter in 9 x 13” pan. Put hashbrowns in pan; put ham and cheese over hashbrowns. Pour egg mixture over top. Bake at 350° for 60 minutes or until eggs are set

CHEESE POTATOES AND PORK CHOPS

4 to 6 pork chops

4 c sliced potatoes

Shredded cheese

Salt and pepper

1 can cream of chicken soup

1/2 c milk

Brown pork chops on both sides. Place potatoes into 9 x 13” pan and top with cheese. Lay pork chops on top and sprinkle with salt and pepper. Heat soup and milk and pour on top. Bake covered at 350° for one hour. Uncover and bake for 30 more mins.

The Link Lonk


October 28, 2020 at 10:13PM
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Pork royalty featured during Pork Month - The Storm Lake Times

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