Tag: meat

Eleven Herbs and Spices Revealed?

Ron Douglas, author of America’s Most Wanted Recipes, claims he has discovered the secret recipe after lots of chicken, and years of testing. According to an article in The Guardian, the secret ingredients are : 1 teaspoon ground oregano 1 teaspoon chili powder 1 teaspoon ground sage 1 teaspoon dried…

continue reading
1 Comment

Lobel’s : Who are your customers?

I took advantage of a promotional $50 gift certificate from Lobel’s, an upscale New York meat market that also does mail-order, at least 7 or 8 years ago, and I’ve been on their mailing list ever since. I have to admit that their products do look appealing, and am occasionally…

continue reading
No Comments

Revenge of the Roasted Beast

This past weekend, we had a late family holiday get-away in the Pocono’s and I volunteered to make dinner for one of the nights, so I pulled out my recipe for Roast Beast, the same one I posted here last month. This time, I made four roasts instead of just…

continue reading
No Comments

Pecan Crusted Turkey Cutlets

A low-fat, inexpensive alternative to breaded chicken cutlets. I was originally going to make this with chicken breast cutlets, but the turkey cutlets were half the price in my grocery store, so I went with them instead. The recipe is relatively low fat. If you’d rather not waste the egg…

continue reading
No Comments

Meatloaf, Attempt 1

I tried making a meatloaf last night, and I think it ended up turning out pretty good. My wife said she thought it tasted a little too “porky.” I started off with a quarter pound each of ground beef (85/15), pork, and veal. I put a carrot and a 6″…

continue reading
2 Comments

How to Braise

Braising is just cooking a tough bit of meat, partially submerged in a moist, flavorful liquid, for a long time, at a relatively low temperature. You wouldn’t want to try it on a tender New York strip steak, or a chicken breast. They’d just end up falling apart into nothing.…

continue reading
2 Comments

Antibiotics in Meat

Senators Ted Kennedy (D., Mass) and Olympia Snowe (R., Maine) must have read The Omnivore’s Dilemma by Michael Pollan, because he recently introduced a bill to limit the use of antibiotics in chicken, beef, sheep and pork farms. According to the book, modern industrial cattle farms force the cows to…

continue reading
1 Comment

Homemade Sloppy Joe’s Sauce

A recipe from Gourmet, October, 2007, which they call “Sophisto Joes.” I’m betting it will taste just as good on spaghetti as it would on a kaiser roll. Sort of like a bbq’d bolognese. 1 14½oz can of whole tomatoes, drained 1 large onion, chopped 4 cloves garlic, chopped fine…

continue reading
No Comments

Cooking a Steak

The first step in cooking a steak is picking the right steak. Part of it comes down to personal preference, and part of it comes down to having the right eye for it. The cut you choose is mostly preference. My favorite cut is the New York Strip. The Ribeye…

continue reading
No Comments

Unusual Meat in the Mail

Here are some sources for unusual products. (If you’re on this list, and you’d like to send me samples, by all means…)   D’artagnan (Newark, NJ) is a pretty well-known supplier of packaged pàtés … in fact, my supermarket carries it for the holidays in the specialty cheese case ……

continue reading
No Comments

Grilled Beer Brats

Here’s a recipe my brother makes for cookouts. It’s pretty simple, but surprisingly flavorful and a nice change from hamburgers and hot dogs. These go better with a crustier roll than a regular hot dog bun, but those would do in a pinch. 2-3 lbs. bratwurst 2 large onions sliced…

continue reading
No Comments