S P R I T Z E D

from April May 2023 Ellis County Living Magazine

Ready, Set... Bloom!

STORY, PHOTOS & RECIPES BY JASON WILSON, MEAT THERAPY

The recent time change signifies longer days ahead, and the first spark of the grill in spring suggests the official end of winter. Can I get a heck yeah?!

The spring season implies new beginnings, fresh starts, and for me personally...

Irecently met locals Jay and Amber DeSimone, owners of 840 Farms in Waxahachie. Not only do they raise chickens, ducks, and sheep, but they also raise Mangalitsa pigs. This breed of pig is known as the “Kobe beef of pork” due to its delicious fat which is rich in omega-3 fatty acids and natural antioxidants, therefore it’s basically healthy (at least that’s what I tell myself).

I was challenged by Jay and Amber to come up with new, creative ways of using their Mangalitsa pork. When someone trusts you with their blood, sweat and tears, you want to step up to the plate and knock it out of the park. First up to bat was a delicious barbeque parfait that even Dairy Queen would be jealous of. Smoked sweetcorn layered with pulled pork, barbeque sauce, crispy jalapeno cornbread, topped with a creamy sweet slaw. Talk about DA-YUM! Batting second was a full rack of ribs, this breed isn’t super meaty, but the flavor is incredible. Last up and the homerun hitter was the pork belly burnt ends. We took an Asian flavor profile with these. We stuffed the burnt ends into a bao bun and topped it with a crispy Asian slaw. I’m sitting here drooling as I’m writing just thinking about how tasty that bite

Ellis County, I’m telling you right now, if you are wanting to smoke up some of the best pork you have ever had, check out our friends at 840 Farms. In addition to their chicken and pork cuts, they also offer a variety of salami that makes a mean charcuterie, which I’ve learned literally means: the products of a fancy pork butcher. Follow along on their pig raising adventures on Instagram @840_farm and support local at 840farm.com.

Spritz Spritz Baby

3 ounces tequila

After a season filled with the warmth of whiskey and bourbon, a lighter brighter cocktail was on the menu for spring. I had some fun making my usual clear block ice with the addition of some blooms. Heck...I impressed myself…how could this not impress others? Spritzers are all the rage right now, so why not combine some bubbles with booze? This spring don’t pop open a can of ranch water or hard seltzer — make your own instead!

1.5 ounces fresh squeezed lime juice

Top off with Topo Chico

Salted rim if desired

Add “blooming” ice!