Serves 8

Tags: glutenfree, Paleo, breakfast, brunch, entertaining, Italian, cheese

This crowd-pleasing recipe makes for an impressive brunch.  Crème Fraiche and Fontina cheeses provide rich creaminess to compliment the smoky flavor of Charqs Smok’n Tender Jerky.  Serve with roasted potatoes for a satisfying, elegant meal.

Ingredients

¼ cup Charqs Smok’n Tender Jerky, chopped (about 1.5 oz)

1 tbsp. olive oil

1 tbsp. butter

2 medium leeks, white and pale green parts only, thinly sliced and washed

½ tsp. thyme

12 large eggs

½ cup Crème Fraiche

¾ cup grated Fontina cheese

Salt and pepper

2 tbsp. chopped parsley, to garnish

Procedure

Preheat your oven to 350 F.

To make the Frittata:  In a 10-inch non-stick, ovenproof skillet, heat the olive oil and butter over medium heat.  Add the Charqs Smok’n Tender Jerky, leeks, and thyme.  Sauté until the leeks are soft and browning around the edges, about 5-7 minutes.

Meanwhile, in a large bowl, whisk together the eggs, crème fraiche, and ½ cup of the Fontina cheese. Season with salt and pepper.  When the leeks are soft, pour the egg mixture into the skillet.  Shake the pan to evenly distribute the mixture.  Without stirring, let the frittata cook for about 5 minutes, until the edges begin to set.

To finish the Frittata:  Sprinkle the remaining ¼ cup Fontina over the frittata and transfer to the 350 F oven.  Bake until golden brown and the center is set, 25-30 minutes.

Remove from the oven and let rest for a few minutes before slicing.  Sprinkle with parsley and serve.

The post Crowd-Pleasing Charq’s Jerky Leek and Fontina Frittata appeared first on Charqs.

Serves 6

Tags: French, Comfort Food, Classic, Easy, Dairy-free, Gluten-free Weeknight Dinner

Make this hearty soup when the weather is chilly and calls for some classic comfort food.  Smoky bits of Charqs Smok’n Tender Jerky work double-duty: they flavor the soup while it cooks and add smoky bits when sprinkled on top to serve.  This makes a satisfying dinner any night of the week.

Ingredients

2 tbsp. olive oil

¼ cup Charq’s Pork Jerky, chopped, divided

1 medium leeks, white and light green parts only, chopped and washed

2 tsp. smoked paprika

1 tsp. thyme

2 medium Russet potatoes, peeled and chopped

4 cloves garlic

1 bay leaf

4 cups chicken stock

2 cups water

½ tsp. salt

¼ tsp. black pepper

Procedure

Reserve ½ of the jerky for serving.

To make the soup:  In a large pot, warm the olive oil over medium heat.  Add the other ½ of the Charqs Smok’n Tender Jerky, the chopped leeks, paprika, and thyme.  Sauté over medium heat until the leek is tender, about 5 minutes.  You don’t want to get any brown on the leeks.  If this happens, lower the heat and stir more frequently.

When the leeks are tender, add the potato, garlic, bay leaf, chicken, stock, and water.  Cover, bring to a boil, then reduce to a simmer.  Simmer until the potatoes are completely tender, about 10-15 minutes.

To puree the soup:  Remove the bay leaf.  Puree the soup using an immersion blender or a standing blender.  Don’t use a food processor (it will make your potatoes taste gummy).  Season with salt and pepper.  Adjust the consistency using chicken stock or water to reach a thick, yet pourable, consistency.

Garnish with the reserved Charqs Smok’n Tender Jerky bits and enjoy.

The post Smoky Potato Leek Soup with Charq’s Jerky Bits appeared first on Charqs.

Serves 6

Makes 6 cups

Tags: Italian, Comfort Food, Classic, Easy, Weeknight Dinner

Smoky sweet Charqs Smok’n Tender Jerky brings delicious flavor to this healthy quinoa salad.  The combination with crunchy apples, sweet raisins, and toasted sunflower seeds makes for the ultimate tasting experience.  This makes a great side dish for burgers and barbecue, or enjoy on its own as a healthy, gluten-free lunch.

Ingredients

¾ cup Quinoa

1 package (3.2 oz) Charq’s Pork Jerky, chopped

1 medium shallot, minced

2 tsp. smoked paprika

¼ tsp. salt

Dash of black pepper

2 cups broccoli florets

1 medium sweet apple (like Gala or Fuji), cored and diced

¼ cup raisins

¼ cup roasted sunflower seeds

2 tbsp. honey mustard

1 tbsp. cider vinegar

Procedure

To cook the Quinoa:  Combine the quinoa and smoked paprika in a small pot.  Cover and cook over medium heat, stirring often, until the quinoa is toasted, about 7 minutes.  Add the Charqs Smok’n Tender Jerky, shallot, salt, pepper, and 1 ½ cups water.  Cover, bring to a boil, then reduce to a simmer.  Simmer over low heat until the quinoa is tender, about 10-12 minutes.  Remove the lid, fluff, and transfer to a mixing bowl to let cool.

To steam the Broccoli:  Clean out the pan you used to cook the quinoa.  Pour about ½ inch water into the bottom of the pan.  Bring to a rolling boil over high heat.  Add the broccoli florets and steam until tender, about 5 minutes.  Immediately drain the broccoli and place into an ice bath to stop the cooking.

To finish the salad:  In a small bowl, combine the diced apple, raisins, sunflower seeds, honey mustard, and cider vinegar.  Toss well to evenly coat the apples with the dressing.

When the broccoli is cool, drain from the ice bath.  Combine the apple mixture with the cooked quinoa and steamed broccoli.  Stir well to combine.

Dig in!

The post Charq’s Smoky Jerky Broccoli Quinoa Crunch Salad appeared first on Charqs.

Serves 8

Tags: Italian, Comfort Food, Classic, Easy, Weeknight Dinner

This classic Italian comfort food gets a modern spin with the smoky sweetness of Charqs Smok’n Tender Jerky.  Little bits of the jerky bring pops of flavor that make this simply irresistible.  This is fancy enough for entertaining guests, but easy enough for a satisfying weeknight family dinner.

Ingredients

2-3 slices thick-cut bacon, diced

¼ cup Charq’s Smoky Pork Jerky, chopped

1 pound spaghetti

5 large egg yolks

1 large egg

1 cup grated Pecorino Romano cheese

¾ tsp. crushed red pepper flake

2 tbsp. chopped parsley, to serve

Procedure

To cook the bacon and jerky: Cook the bacon and ½ of the jerky in a saute pan over medium low heat, 10-15 minutes, until the fat is rendered and the bacon is cooked through.  Remove from the heat and let cool slightly.

To cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente (follow the package directions).  Reserve 1 cup of the cooking water and drain.

To make the Carbonara: In a large bowl, whisk the egg yolks and egg with the cooked bacon and jerky.  When the pasta is done cooking, add the pasta and ½ cup of the reserved pasta water.  Add 2/3 cup of the grated cheese and the crushed red pepper flake.  Toss well until creamy, for about 1 minute.  The heat of the pasta and the cooking water will cook the egg to create a silky sauce.  Add more reserved cooking water if needed.  Season with salt and pepper and transfer to shallow bowls.  Sprinkle with remaining jerky, cheese, and parsley.  Serve immediately.

The post Charq’s  Smoky Pork Jerky Spaghetti alla Carbonara appeared first on Charqs.

Serves 4

Tags: Gluten-free, Asian, Spicy, Quick, Weeknight Dinner, Dairy-Free

Smoky flavor from Charqs Smok’n Tender Jerky combines with spicy red chili and ginger in this delicious Asian dish.  Mix in any of your favorite vegetables or add roasted chicken for endless variations.  This quick, gluten-free weeknight dinner will become a favorite in your family.

Ingredients

1 cup Jasmine rice

1/3 cup Charq’s Smoky Pork Jerky, chopped (about 2 oz)

4 oz. Bacon, chopped

3 large eggs

1 tbsp. minced ginger

1 tsp. red chili flake

1 carrot, peeled and thinly sliced

1 bunch scallions, thinly sliced

1 cup snow peas, thinly sliced

2 tsp. tamari

Procedure

To cook the rice: In a medium pot, combine the rice and 1 ½ cups water.  Cover, bring to a boil, and reduce to a simmer.  Simmer on low until the rice is tender, about 10-12 minutes.  When rice is tender, remove the lid, fluff with a fork and set aside.

To make the stir-fry: In a large, wide skillet, cook the Jerky and bacon over medium heat, rendering the bacon fat.  Stir occasionally, and cook until the bacon is golden and crisp, about 10 minutes.  Use a slotted spoon to remove the bacon and jerky onto a paper towel-lined plate.  Reserve 4 tablespoons of the bacon fat (if you don’t have enough, you can use canola or coconut oil).

In the same skillet, heat 1 tablespoon of the reserved bacon fat over medium heat.  In a small bowl, beat the eggs to break up the yolks.  When the bacon fat is hot, add the beaten eggs and cook over medium heat, stirring often, until scrambled, only about 2 minutes.  Scrape the eggs into a small bowl and set aside.

Add 2 tablespoons of the reserved bacon fat to the same skillet, along with the ginger, red chili flake, carrot, and half of the scallions.  Cook until softened, just about 2 minutes.  Add the snow peas and cook until crisp-tender, just 1-2 minutes.  Add the cooked jasmine rice and stir-fry for 1-2 minutes, until hot.  Add the reserved bacon, eggs, and tamari.  Cook just until hot, only about 1-2 minutes.

Transfer the Fried Rice to a bowl, garnish with reserved scallions, and serve.

The post Charq’s Jerky Spicy Fried Rice appeared first on Charqs.