Travis Dixon is all about shining the spotlight on Idaho products grown from independent farmers. He sells it online at https://meatandpotatoco.com, shipping to all 50 states with overnight delivery in the Wood River Valley. And he sells products like bison, lamb, potatoes, sturgeon and cheese from 32 local vendors at his new Meat and Potato Company retail store, which is open Mondays through Saturdays at 269 Addison Ave. West in Twin Falls.

Dixon recently concocted a gourmet Pork Ribeye Steak dinner in Marie’s Kitchen using some of the unique products he sells. “When you have these products in front of you, you know there is a farmer behind them,” he says.

SALMON CREEK PORK RIBEYE STEAK WITH HUCKLEBERRY CHEDDAR CHEESE SAUCE AND COUSCOUS

Salmon Creek Farm pork ribeye steak, 1-1.5 pounds

Snake River Farms beef tallow

Salt and pepper

COUSCOUS

2 cups Zursun Middle Eastern Couscous

Shallot, diced

Mushrooms (chestnut, golden oyster, Mediterranean oysters)

½ orange

½ lime

2 tablespoons Idaho Olive and Grape Extra Virgin Olive Oil

SAUCE

1.5 cups Ballard Farms Huckleberry Cheddar Cheese

Idaho Olive and Grape Shallot Garlic Extra Virgin Olive Oil

Chicken Dinner White Wine, a few tablespoons

Sun Valley Mustard (Chardonnay), a heaping tablespoon

1.5 cups heavy cream

Salt and pepper

DIRECTIONS

Cook two cups of Zursun Middle Eastern Couscous, an Idaho heirloom, in water as directions mandate and set aside.

Coat skillet with a couple tablespoons of Snake River Farms Beef Wagyu tallow, which is so good that the  Meat and Potato Company can’t keep it in stock. Season pork steaks with salt and pepper and lay them in the skillet. Let sizzle for a couple minutes, then turn. Let them cook a couple more minutes and remove from pan.

Pour a few tablespoons of Chicken Dinner white wine made in southwest Idaho in the skillet. Add a heaping tablespoon of Sun Valley Mustard Chardonnay. Add 1.5 cups heavy cream and stir.

Add 1.5 cups diced Huckleberry Cheddar Cheese from Ballard Farms in Gooding and stir. Cook for 10 to 12 minutes until you get beautiful bubbles.

Coat a skillet with a couple tablespoons of Idaho Olive and Grape Shallot Garlic Extra Virgin Olive Oil. Add sliced mushrooms, diced shallot, and diced garlic and saute. Add salt and pepper. After couple minutes, add cooked couscous and stir a few times. Take off burner and let sit. Squeeze the juice of a half orange and a half lime over the couscous. Add a little zest from each.

Spoon couscous onto plate. Lay sliced pork slices, which have been sliced against the grain, on top. Top with sauce and garnish with parsley.