Shaved steaks, also called “sandwich steaks,” are extremely thin slices of meat that your butcher cuts from the top, bottom and eye round with a rotary meat slicer. They are often used for Philly cheese steak sandwiches, but here they take a fabulous Asian twist that is one of my kids’ favorite dishes. Once marinated, […]
Kabobs: Full flavored, Juicy, and Righteously NOT TENDER
The heat of summer inspires meat lovers everywhere to cast aside their pots and pans for the sake of connecting more primitively with their food. Grills light up across the nation, and flames lick at burgers and tender cuts of rib eye steaks, sirloins, porterhouses, t-bones, and filet mignon, liberated from the tempering effects of […]
Chicken and Rice with a Sherry Cream Sauce
Chicken (or Turkey) and Wild Rice with a Sherry Cream Sauce Taken from: Long Way on a Little: An Earth Lovers’ Companion for Enjoying Meat, Pinching Pennies and Living Deliciously, by Shannon Hayes This recipe is an easy-to-make treat in our household, giving us something to look forward to the day after we’ve enjoyed a […]
One Chicken, Three Meals: The Best Bargain at the Farmers’ Market
By Shannon Hayes Pardon the pun, but the one cut of meat I am most likely to see a new customer “bawk” at is a whole chicken. Whole, pasture-raised chickens sell from anywhere from $5-$8 per pound. Our price for whole birds is one third the price of a grassfed steak. Poultry is the […]
Perfectly Grilled Grassfed Burgers
For years I frittered around trying to make the perfect burger. I added garlic, Worcestershire sauce, any number of ingredients. Over time I discovered that, because ground beef is made from the most flavorful meat on the animal, less is more. A tiny bit of salt and a dash of pepper is all you need. […]
Slow-Cooker Chili
The secret to chili is how you select and use your chili peppers. If dried ancho and chipotle peppers are not available in your local market, just substitute, bearing these points in mind: dried chiles have a richer, fruitier flavor than fresh; smaller chiles are hotter than larger ones; the seeds and white veins generally […]
Ground Beef Vindaloo…in 60 minutes
I think it was my 28th birthday when Bob and I decided to dedicate the day to teaching ourselves how to cook Indian Cuisine. We bought books and ingredients weeks ahead. My fantasy was to spend my day in the kitchen, learning new recipes, spend some time outdoors hiking and skiing, and then sitting down […]
Chicken Pot Pie Recipe
Serves 4 Here’s one of our most popular dishes…Along with a video on how to make it (and wow! The YouTube cover image makes it look like I’m flapping my arms like a chicken…How as propos): Filling 2 Tbs lard or butter 1 medium potato, diced (super-small) 1 small onion, diced 1 carrot, diced 1 […]
Eat it – Wear it – Regenerate it
For those of you in the region looking for some hearty sustenance for mind and body, I’ll be speaking here on Nov 4: This year the Savory Global Network, made up of the Savory Institute and its Network of Hubs, is broadening the availability of their annual conference, taking place on October 28th in Boulder, Co, by hosting local hub […]
Naked Short Ribs
I was all about efficiency this week. I lit my grill to sear a steak for lunch, then used the flames to sear the cuts I would braise later in the week. Feeling flush with short ribs, and remembering how delicious short ribs were off the grill while studying asado techniques down in Argentina, I decided to combine two traditions […]
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