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
This recipe is simple to make but takes 2-3 days of curing for optimum results. Prep takes about 30 minutes at the most, and to cook you just put it in a low-temperature oven. Although you could do this without the long cure and just rub the seasonings and cure mix on an hour ahead,...Read More
This is a friends-and-family favorite. It is really simple to execute and delivers big flavor. The most work I do is trimming the fat and sinew; the tapenade seems to do the rest of the work. For pounding out the lamb, I use a heavy circular meat pounder – NOT a tenderizer. This is flat...Read More
At one time, this classic recipe was all the rage in the United States. I remember the first time I heard the name of the recipe and thought, “Wow! That’s a LOT of garlic!” What I did not realize was that the garlic cloves are cooked unpeeled so the flavor is full of garlic, but...Read More
When it comes to preparing foods I find at the farmers market I like to keep it simple and let the ingredients speak for themselves. The farmers put a lot of work into growing amazingly flavorful produce so I just let them do all the hard work. Throwing a meal together is the easy part...Read More
Marinating meat serves as a meat tenderizer and flavor enhancer. Marinades start with an oil and acid, such as vinegar, citrus juice, or wine, and are further enhanced with spices, herbs, or aromatics. The acid in citrus juices, wines, and vinegar breaks down proteins, thus tenderizing the meat while also balancing out the spicy and...Read More
INGREDIENTS: 4 6 oz. ounce boneless skinless chicken breasts, split and pounded flat 1 cup flour 1/2 teaspoon salt 1/2 teaspoon black pepper 3 whole eggs 1/3 cup fresh parmesan cheese, grated (or a combination of grated parmesan and romano cheese) 1 tablespoon fresh parsley, chopped 1 tablespoon fresh basil 3/4 cup olive oil (or...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: 6 boneless, skinless chicken breasts 4 cloves of garlic, peeled and de-germed 1 cup fresh mint leaves 1 cup fresh basil leaves 1 cup fresh marjoram leaves 1 cup fresh oregano leaves 1/2 cup fresh thyme sprigs 1/2 cup fresh parsley sprigs 1/2 cup fresh rosemary branch tips 1/4 cup fresh tarragon leaves 1...Read More
This technique for cooking chicken works with any sort of seasonings you choose. Basically, cook the chicken in the oven skin down in liquid halfway up the chicken for 30 minutes, then uncover the pan and turn the chicken the cook uncovered for 15 minutes more to brown the skin. Here, wine is flavored with...Read More
