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Archive | Meat Recipes

Community Supported Fisheries 2.0: A Personal Take

Friday, July 9, 2010

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Community Supported Fisheries 2.0: A Personal Take

With community supported fisheries, participants pay upfront for that season’s share. Unfortunately, my work schedule didn’t allow me to get to the dropoff locations in time, and, frankly, it was too much fish for me to take. But this Spring an offer turned up that was too good to refuse.

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Yankee Pot Roast with Grass-Fed Steer

Wednesday, July 7, 2010

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Yankee Pot Roast with Grass-Fed Steer

I just bought a 250 pound side of Dexter beef for $1000. That makes it $4.00 per pound, and I use everything off of it: a rich pot roast, short ribs, lots of “butcher” steaks, bresaola, basterma, pastrami, peperoni, shanks, dry aged steaks, and onion soup with marrow.

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GoodEating: Deep Fried Pork Belly with Thai-Style Lime Sauce

Thursday, June 17, 2010

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GoodEating: Deep Fried Pork Belly with Thai-Style Lime Sauce

The challenge is this: Can you take pork belly—one of the fattiest cuts of meat available, deep fry it, and create a dish light enough that you can actually feel good after eating it?

The answer is yes! And here’s how it’s done:

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“Adult Taco” Wins Best Seasonal Grilling Contest

Monday, June 14, 2010

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“Adult Taco” Wins Best Seasonal Grilling Contest

There was an outpouring of delicious ideas put forth in our “Early Summer Grilling Ideas Contest” — ranging from pesto shrimp to jerk sweet potatoes to grilled watermelon. But the Adult Taco took the cake!

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Win a Copy of “The Flavors of Olive Oil” With Your Best Grilling Ideas

Tuesday, June 1, 2010

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Win a Copy of “The Flavors of Olive Oil” With Your Best Grilling Ideas

It’s the first week of June – time to rock the party with your grill skills! We’re therefore holding a contest for Best Seasonal Grill Ideas and Recipes. The prize will be a copy of Deborah Krasner’s James Beard award-winning: The Flavors of Olive Oil: A Tasting Guide and Cookbook. Post yours today!

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The Food Lab: Going Against the Grain

Friday, March 5, 2010

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The Food Lab: Going Against the Grain

Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, they are both cut from the same piece of meat, and they both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band.

What’s the difference? It’s all got to do with the angle at which it’s sliced.

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The Food Lab: In Search of The Best Oven-Fried Buffalo Wings

Friday, February 5, 2010

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The Food Lab: In Search of The Best Oven-Fried Buffalo Wings

Is it possible to make Buffalo wings in the oven that are not “different but just as good,” but actually indistinguishable from the deep-fried version? Hint: if it wasn’t, I wouldn’t be writing this right now.

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Recipe: Rabbit Pie with Prunes and Onions

Friday, January 22, 2010

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Recipe: Rabbit Pie with Prunes and Onions

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Recipe: The Best Chili Ever

Friday, January 22, 2010

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The Food Lab: The Best Chili Ever

Friday, January 22, 2010

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The Food Lab: The Best Chili Ever

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