Untested - Prebonata de Porc

The Country Cooking of France, Anne Willan, p. 169

I don't know if I've mentioned it, but I'm trying to go as seasonal as possible. Pigs are slaughtered in the fall, therefore I would think this recipe would be ideal for the last hurrah from tomatoes and peppers and, well, of the pig, as well. However, with the advent of freezing technology, I can continue to experiment with this recipe during the winter with the frozen tomatoes and peppers preserved this way because this year, short on help on the farm, I had no time during the height of the season to do any canning.

Pork
2 lbs boneless pork shoulder, cut into cubes
Salt and pepper
2 Tbsps olive oil
2 Tbsps flour
1 1/2 cups coarse red wine
1 1/2 cups veal broth

Sauce (apparently can be used with other meats to equally good effect)
2 Tbsps +  2 Tbsps olive oil
1 onion, chopped
4 garlic cloves, chopped
3 lbs tomatoes, peeled, seeded, cut into strips
1 bouquet garni of Mediterranean herbs
2 red sweet peppers, in narrow strips
4 juniper berries, finely crushed
1 cup coarse red wine

1. Preheat the oven to 350F.
2. Season the pork cubes with salt and pepper.
3. Heat the oil in an oven-ready pot or casserole. Brown the meat on all sides and set aside.
4. To the remaining fat, add the flour and stir until browned. Continue to stir to incorporate the wine. When it begins to boil whisk in the broth and add the meat and bring to a boil before covering and transferring to the oven.
5. Bake, stirring occasionally and adding broth if it looks like it's drying out, until the pork is very tender, about 75 minutes to 1.5 hours.
6. While the pork is stewing, make the sauce by heating 2 Tbsps to fry the onion until it starts to brown. Stir in the garlic and cook until fragrant, then add the tomatoes and the bouquet garni, seasoning with salt and pepper.
7. Simmer over low heat until it cooks and begins to reduce, about 20 minutes. Set aside.
8. Wipe the fry pan and add 2 Tbsps olive oil to fry the peppers with the juniper berries and salt until the peppers wilt. Add the wine and bring to a rapid boil until reduced by at least half. 
9. Incorporate the tomato sauce and continue cooking at a low simmer, uncovered, until the sauce has thickened.
10. When the pork is done, stir in the sauce and simmer another 10-15 minutes to allow the flavours to blend.
11. Serve with a side of pasta or polenta.
12. The dish improves with age.

Testing - Prime Rib Roast with Chocolate Rub

Prime rib is an expensive cut, therefore I've almost never prepared it, tending to opt for the more inexpensive when buying meat. However, now that we're on the farm and buying sides of or whole carcasses of animals, I have the ability to experiment and refine the preparation of all sorts of different cuts of meat, from the fine to the coarse.

1 - Yup, it worked. Not sure about the timing - there was a significant delay between finished cooking and actual serving, like, an hour! So still Testing to actually roast it and serve it within a reasonable time delay.

https://www.ricardocuisine.com/en/recipes/5367-prime-rib-roast-the-ultimate-
https://www.today.com/food/world-s-easiest-prime-rib-roast-master-holiday-classic-t77026
https://www.halfbakedharvest.com/coffee-rubbed-prime-rib-roast-roasted-garlic-gorgonzola-butter/
http://www.cookingchanneltv.com/recipes/spice-crusted-prime-rib-of-beef-3784411
http://www.cookingchanneltv.com/recipes/prime-rib-3029637
http://www.recipetips.com/kitchen-tips/t--1315/cooking-prime-rib.asp

Prime rib roast (time to cook dependent on weight of roast)
Spicy Chocolate BBQ Rub

1. From the day before up to 4 hours before roasting, agressively scrub the roast all over with the Chocolate Rub and place it bone-side down and fat-side up on a high-sided roasting pan.(Would the chocolate dripping be good with root vegetables? If so, then the veg should be prepared and the roast placed on top at the same time as it gets rubbed.)
2. If you haven't done so, about 4 hours before roasting take the roast out and leave on the counter to all it to come up to room temperature.
3. Prepare the oven rack near the bottom of the oven. Preheat the oven to 450F and leave at that temperature for about 20 minutes before putting in the roast.
4. (Curious about Ricardo's method of roasting.)
5. Put in the roast - FROM THIS POINT ON DO NOT OPEN THE OVEN DOOR UNTIL THE PROJECTED COOKING TIME HAS ELAPSED! Roast for 30 minutes, then reduce the temperature to 350F. Roast, figuring on about 16- minutes be pound of meat, or until an instant-read thermometer inserted into the meat (away from the bone) registers 115 to 120F (for rare) or 125F for medium rare. Let the roast rest for 20 minutes before carving.
6. Snip the tied bones off the roast, slice and serve. OR Slice meat away from ribs, cutting along the bones. Then, slice meat crosswise to desired thickness. 

Sautéed Kale - PUBLISHED

http://www.laaloosh.com/2013/01/21/sauteed-kale-recipe/

1 - This was very tasty. Simple and quick.
2 - Continues to be tasty. All the extra flavours really compliment the kale.

1 large bunch of kale, sliced in thin strips
1 tsp oil
1 small onion, thinly sliced
1/4 to 1/2 tsp red chilli flakes
1/2 cup chicken or vegetable stock
3 cloves garlic, minced (or more to taste)
Juice from 1 lemon (OR serve with lemon wedges)
Salt to taste
Red chilli flakes to garnish

1. Cook the onion, garlic and chilli flakes in the oil until starting to soften. 
2. Add the kale and vegetable stock; cover and lower the heat to obtain a simmer.
3. Cook at least until the kale has wilted; kale can take a lot of cooking. 
4. Uncover and sauté while the stock reduces and thickens into a bit of sauce.
5. Add the lemon juice (if not serving with wedges) and season with salt. Cover and let steam while the rest of your meal finishes cooking.
6. (Optional) Garnish with red pepper flakes and lemon wedges before serving.

Testing - Slow Cooker Lamb Stew

https://www.thespruce.com/crock-pot-lamb-stew-3057954
http://www.foodiful.com.au/recipes/75925/rustic-lamb-red-wine-stew

1 - This did not go over well. I thought it would be like my Irish Stew but it tasted very fatty and too gamey (a flavour I usually like, but this was too much), which makes me think that lots of wine might help. I also decided to switch the potatoes for beans.

1 1/2 cup dry borlotti beans
2 1/2 cups chicken lamb or beef stock
1 bottle red wine (750 ml)
2 Tbsps extra-virgin olive oil butter or mutton lard
2 lbs lamb neck pieces or shoulder chops, trimmed
2 Tbsps flour
3 medium carrots, sliced
2 medium onions, sliced
1 lb potatoes, peeled and thinly sliced, about 5 medium potatoes
1/2 tsp salt
1/8 tsp ground black pepper
4 2 sprigs of fresh thyme

1. Pour the chicken broth into a saucepan and bring to a boil.
2. Soak beans overnight in plenty of water. 
3. Cut the lamb into bite-size pieces. Keep the bones. 
4. Combine the flour with a pinch each of salt and pepper; cover the meat with the flour.
5. Heat the oil in a large skillet over medium-high heat. Add the lamb and cook, turning to brown on all sides. Put in the crock pot.
6. Put the carrots and onions in the same pan, adding oil if necessary, and sautée until starting to brown, then dump in the crockpot. 
7. Add the wine to the hot pan and deglaze thoroughly and then dump into the crock pot along with the broth.
8. Add the beans, salt and pepper to taste along with the thyme.
9. Cover and cook for 3 to 4 hours on HIGH or 6 to 8 hours on LOW.
10. Sprinkle fresh chopped parsley over the stew and serve hot with thick, crusty bread.

Tips and Variations

Add a small diced rutabaga and/or, sliced parsnips along with the potatoes.
Add frozen peas to the dish about 20 minutes before it's done.