As you know we don’t eat a whole lot of red meat around here. When we do, however, you can rest assured it’s a real treat and a wonderful meal. Unless you’re a vegetarian you gotta admit this looks really good. It’s also a breeze to make.
I dearly love a good steak and rib-eyes are my very favorite of steaks. Looks pretty tasty, doesn’t it? It was. 🙂
Osso Bucco, literally “hole in the bone,” is another wonderful meal for these cool winter nights. Serving it over some gorgonzola polenta takes it to a completely different level. Mmmm good. It definitely hits the spot.
And now for something completely different…Offal anyone??? No, I didn’t say awful. In fact, this is pretty tasty.
We hope everyone had a safe and fun Fourth of July celebration. We had a very pleasant day, although we seriously overate (look at the size of that burger) and blew our diet out of proportion yet again. Continue reading Smoked Fourth of July Bacon Wrapped Stuffed Sirloin Burgers
If your concept of beef stock comes out of a box or can…we need to talk. Box and canned beef stocks are lacking in flavor and taste dreadful, many of which with an awful aftertaste. This is because the U.S. Department of Agriculture requires a ratio of 135 parts water to only 1 part beef. Do you really believe if the FDA doesn’t require beef in beef stock that cost conscious food manufacturers are actually going to use beef? They don’t. As such, the beef flavor in beef stock doesn’t come from beef. It comes from advances in food chemistry. Manufacturers of beef stock use beef powder, technically called “dried pulverized beef tissue” and beef fat technically referred to as a “beef byproduct.” Another product used to give beef stock that “umami” character is MSG. Yum. Don’t you really want to feed your family canned or boxed stock? Continue reading Hearty Beef Stock
This recipe is for all my carnivore friends who get tired of all the seafood recipes. Continue reading Steak Richard