Turkey is one of the easiest birds to cook, but many feel daunted by the ‘star of the show’ importance placed on the main course during the holidays! Here’s our tried and true method for cooking a turkey that results in a beautiful presentation, and is also super flavorful and moist, too. The drippings will...Read More
When it comes to cooking pastured or grass-fed meats, remember that these meats are leaner than the usual grocery store grain-fed meats, so you need to cook them a little differently. Grilling For grilling steaks, keep the degree of doneness to medium at the most, although I recommend medium-rare. Use a lower heat and check...Read More
Summer is the perfect season to fire up the grill and enjoy deliciously marinated meats. A good marinade not only tenderizes the meat but also infuses it with rich flavors, transforming your barbecue into a gourmet experience. The Science of Marinades Marinades typically consist of three key components: oil, acid, and flavor enhancers. The oil...Read More
INGREDIENTS: 1 cup extra virgin olive oil 1/2 cup canola or avocado oil Zest of 4 lemons 1/4 cup fresh lemon juice 1/4 cup fresh thyme, chopped 1/4 cup fresh sage, chopped 1/4 cup fresh rosemary, chopped 6 cloves fresh garlic, minced 1 tablespoon coarse ground black pepper 1 tablespoon sea salt or Kosher salt...Read More
One of our favorite marinades of all time for summer grilling — this marinade is so easy and easily makes the best flank steaks ever. INGREDIENTS: 3/4 cup vegetable oil 1/4 cup soy sauce 1/4 cup honey 2 tablespoons red wine vinegar 2 tablespoons green onions, chopped 2 large garlic cloves, minced 2 teaspoons ginger...Read More
INGREDIENTS: 2 1/2 cups light Mexican beer, such as Dos Equis 1/4 cup freshly squeezed lime juice (from 2 medium limes) 1/4 cup freshly squeezed lemon juice (from 1 medium lemon) 4 medium garlic cloves, crushed 1 medium red onion, coarsely chopped 1 tablespoon soy sauce 1 teaspoon freshly ground black pepper, plus more as...Read More
Blue Cheese with its distinctive rich taste and buttery texture, pairs beautifully with creamy butter and herbs. It can take a simple grilled steak and elevate it to a fine dining experience. This compound butter is also great tossed with cooked vegetables. INGREDIENTS: 1 cup butter, softened (use a good quality, flavorful butter) 1/2 cup...Read More
On St. Patrick’s Day, there’s no dish quite as iconic as a hearty serving of corned beef. This traditional Irish-American dish, gently braised with spices and vegetables, symbolizes the festive Irish spirit of the occasion. Served alongside steaming cabbage, carrots, and creamy new potatoes or boxty, each bite of succulent corned beef evokes the rich...Read More
This North African-inspired stew is a delightful blend of sweet and savory flavors that combines the unique flavor of quince with succulent lamb for an aromatic dish that’s both comforting and exotic. INGREDIENTS: For the Lamb: 2 lbs. lamb shoulder or leg, cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, finely chopped...Read More
This is an easy and quick Chinese eggplant dish with a garlic sauce that’s savory and tangy. For a vegetarian dish, simply leave out the pork. Serve with braised bok choy and your favorite cooked rice. INGREDIENTS: 1 large eggplant, thin-skinned variety 2 teaspoons salt 2 tablespoons vegetable oil 1/4 pound coarsely chopped boneless pork...Read More
