Chef Hakim Salaam, a Milwaukee native and Culinary Arts and Hospitality instructor at Blackhawk Technical College, has had a culinary career spanning more than 30 years. With degrees in education and food and beverage business management, along with multiple certifications and awards, Chef Hakim brings a wealth of experience and a passion for teaching to the kitchen. His philosophy of preparing ingredients “as close to their natural state as possible” ensures his dishes are a feast for both the palate and the eye.

In a special collaboration last fall with Jones Dairy Farm, Salaam found his muse in the warmth and togetherness of Thanksgiving. Drawing on the family-owned heritage of Jones Dairy Farm, he crafted a dish that captures the spirit of the holiday. His creation—a bacon-wrapped pork loin served with sage sausage stuffing, braised kale, cranberry compote, and squash purée—evokes the rich, comforting flavors of a traditional Thanksgiving meal.

Salaam describes the recipe as a harmonious blend of textures and tastes. The cherry-smoked bacon from Jones Dairy Farm not only wraps the pork loin in a layer of flavor and moisture but also lends a smoky sweetness to the kale, offsetting its natural bitterness. The sage sausage in the stuffing enhances the velouté with notes of fennel and herbs, creating a sophisticated yet homey dish. Each component reflects Salaam’s dedication to quality and his knack for elevating classic flavors.

“Cooking is an art that thrives on collaboration and creativity. Working with Jones Dairy Farm’s exceptional products allowed me to push boundaries and craft a dish that celebrates tradition while embracing innovation. It’s about taking quality ingredients and turning them into something truly memorable that connects people around the table,” said Salaam, who, in addition to his work at Blackhawk, is a ServSafe-certified proctor, a community class instructor and a Wisconsin Restaurant Association board member. 

LEARN HOW TO MAKE THE DISH

Herb & Apple Stuffed Pork Loin

Yield: 6-8 servings

Ingredients:

• 1-1/2-pound boneless pork loin roast
• 1 tablespoon extra-virgin olive oil or canola oil
• 1 tablespoon butter
• 1/2 cup apples, peeled and diced
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1/2 cup diced onions
• 2 tablespoons garlic, minced
• 1/2 cup red pepper, diced
• 2 cups spinach
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh sage, minced
• 1 tablespoon thyme, minced
• 1 tablespoon fresh rosemary, minced 
• 12-15 slices Jones dry aged cherry smoked bacon

Instructions:

1. Butterfly the pork loin roast: Place the roast on a cutting board with the fat cap facing up so that the flat cut ends are at the top and bottom of the board. Slice horizontally about 1/3 of the way below the fat cap from one side to the other, stopping about 1 inch before the other side. Turn the knife and cut slightly down, and then start cutting back the other way, so that you are cutting through the middle of the remaining portion of the roast, stopping about 1 inch before the left edge. Open the loin you have butterflied: The piece of meat should measure about 1 inch thick and be 2 to 3 times as wide as it is tall. Cool until needed.
2. Preheat the oven to 375 F. Heat the oil and butter in a large skillet over medium-high heat. Add the apples, celery, carrots, onions, garlic and pepper Cook until softened, about 5 minutes.  Add spinach and herbs. Check for flavor.  Cool once the desired flavor is achieved.
3. Place the cooled stuffing mixture onto the butterflied pork loin and press it down firmly. Wrap bacon slices around pork loin, secure with butcher’s twine.  Roll the roast up and tie it with the butcher’s twine to hold the roast together, taking care not to tie it too tightly, and press any stuffing that comes loose back into the ends of the roast.
4. Place the stuffed and tied roast, fat cap up, on a rack over a baking sheet. Season liberally with desired seasoning and roast until a meat thermometer inserted into the roast registers 140 degrees, about 45-60 minutes.
5. Let roast rest for 10-15 minutes, then cut the twine from the roast and discard.  Slice roast into slices.

Cranberry Relish Compote

Yield: approx. 2 cups

Ingredients:

• 12-ounce bag cranberries, rinsed
• 3/4 cup water
• 1/4 cup fresh orange juice (about 1/2 large orange)
• 3/4 cup packed light or dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon orange zest
• 1/2 teaspoon pure vanilla extract
• 1 cinnamon stick (whole)
• Pinch cloves, ground

Instructions:

1. After rinsing the cranberries, set 1/2 cup cranberries aside. You will stir these in at the end for extra texture.
2. Combine the remaining cranberries, water, orange juice, and sugars in a medium saucepan over medium heat. Stir occasionally as the mixture comes to a simmer. Once simmering, reduce heat to low-medium. While stirring occasionally, continue to cook until the liquid has reduced and the cranberries have burst and thickened, about 15 more minutes.
3. Remove from heat and stir in orange zest, vanilla extract, cloves and cinnamon stick.  Sauce will continue to thicken as it cools.
4. Use at room temperature or cooled.

Roasted Butternut Squash Puree

Yield: 4 servings

Ingredients:

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 2 cups peeled and cubed butternut squash
• 1/2 cup diced carrots
• 1- 1/2 cups chicken stock
• Salt and ground black pepper to taste
• Ground nutmeg to taste
• 1/4 - 1/3 cup heavy cream

Instructions:

1. Place cubed squash in a bowl and toss with olive oil salt and pepper.  Place on half sheet pan lined with parchment and roast until tender, without burning. approx.... 20-25 minutes.
2. Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
3. Add roasted squash and carrots to the pot. Pour in chicken stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
4. Puree the mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Finish with fresh grated nutmeg.  Serve warm.

Sausage, Sage and Onion Stuffing

Yield: 8 servings

Cornbread Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/3 cup packed light or dark brown sugar
• 2 Tablespoons honey
• 1 large egg, at room temperature
• 1 cup buttermilk, at room temperature

Instructions:

1. Preheat oven to 400°F (204°C). Grease a 9-inch square baking pan. Set aside.
2. Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.
3. Pour batter into a prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through.

Stuffing Ingredients:

• 6 cups dried bread pieces, chopped assorted (not salty)
• 1 lb. Jones ground sausage, ground
• 1 tablespoon ground fennel
• 1 cup celery, diced
• 1 cup onion, diced
• 1 tablespoon fresh sage, minced
• 48 -60oz. chicken broth
• 6 cups “Made” cornbread

Instructions:

1. Preheat oven to 375 degrees.
2. Heat sauté pan over medium-high heat.  Add sausage and fennel, cook until done.  Remove cooked sausage.  In the same pan, add the onions and celery.  Cook until onions are translucent.  Add sage and cook for 30 seconds.  Add broth and reduce by 1/4 to concentrate flavor.
3. Place breadcrumbs and cornbread into a large bowl.  Add vegetables and broth to breads and mix thoroughly.  Place into a pre-greased 9x13 baking dish.  Cook covered for 20 minutes.
4. After 20 minutes, stir stuffing and place back into the oven uncovered for another 20 minutes.  Cook until the texture isn’t soggy, but thick. Stuffing should be golden brown.
5. Serve hot.

Braised Kale w/Bacon Lardons

YIELD: 6 to 8 servings

Ingredients

• 8 ounces Jones dry aged cherry smoked bacon (about 5 slices), cut crosswise into 1/2-inch pieces
• 1 pound kale (about 4 small bunches)
• 1-1/2 medium yellow onions, diced
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin (optional)
• 1-1/2 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more as needed
• Freshly ground black pepper
• 1 tablespoon apple cider vinegar, plus more as needed

Instructions:

1. Place the bacon in a sauté pan over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 10 to 12 minutes. Meanwhile, prep the kale.
2. Trim the stem ends of the kale, then cut the kale crosswise into 1-inch-wide pieces. Wash and dry the kale; set aside.
3. When the bacon is ready, use a slotted spoon to transfer it to a paper towel-lined plate; set aside. Add the onion to the bacon fat and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cumin if using and cook until fragrant, about 1 minute. Add the broth and salt, season with pepper, scrape up any browned bits at the bottom of the pot with a wooden spoon, and bring to a boil.
4. Increase the heat to medium-high. Add the kale a few handfuls at a time, stirring after each addition so that they start to wilt, until all of the kale is added. Stir in the vinegar and half of the reserved bacon. Reduce the heat to medium-low to maintain a gentle simmer, cover, and cook, stirring occasionally, until the kale is tender but not mushy, about 20 minutes.
5. Taste and season with more salt, pepper, or vinegar as needed. Serve topped with the reserved crispy bacon.

Bon appétit!