Just a quick post to show you something that is super tasty. Tonight I was making another batch of Ground Buffalo Jerky. When all the trays were full, I had this little four ounce piece of ground meat left over. That is for breakfast now! I have found that pan fried ground buffalo and jerky ...
I Love Steak! Do YOU Love Steak? Well, if you love steak, AND are on Facebook, then “ATTEND” The Great Steak Game, being played now on a Profile near you. Click the link, then do the following: Support EATING MEAT by changing your profile picture to Steak and play the Great Steak Game! Follow Step ...
Posole is an ancient traditional pre-Columbian soup or stew from Mexico often found in the regions of Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and the Distrito Federal. It is traditionally made with pork or chicken and always includes hominy or maize, a large corn type grain. As the hominy cooks in the stew it begins ...
One of the easiest meat dishes to prepare is the pork tenderloin. They are very lean and their skinny tubular shape allows them to cook quickly on a busy weeknight and slice and portion easily. It is readily available and no more expensive than some average cuts of beef. The tenderloin has less fat than ...
If you are looking at this recipe post, it must be close to St. Patrick’s Day. Which is funny, because Corned Beef and Cabbage is not originally an Irish dish. In Ireland peasants used to serve cured bacon joints with their cabbage and potatoes as beef was too valuable and only used for milk production. ...
The sun was out today, so I cranked up the grill tonight for dinner. The lamb loin chops were rubbed down last night while I was preparing the roasted turkey breast for dinner, so preparation was quite quick, which is good because we arrived home late at 7:30 this evening. But from start to finish ...
So it’s Friday March 18th, the day after St Patrick’s day. There wasn’t a recipe post yesterday, because like all good Irish-Americans here in Tacoma with an “O” and an apostrophe in their last names, I was at Doyle’s, an Irish Pub, celebrating my heritage. Traditionally, a “Very O’Hanlon St. Patrick’s Day” is filled with ...
I’m posting this recipe on March 9, 2011. It is still a couple weeks till Spring, and Mother Nature is really letting us know it tonight. The winter weather is terrible, cold and wet, and the weatherman says it is going to stay that way for the next several days. So, when the weather is ...
Meat. It’s what’s for dinner. If you haven’t done so already, for your next barbecue, expand from simple steak and burgers into natural raised pork. If you haven’t had a good large dose of natural raised pork lately, there is no better time than the present. Now, legally, I am probably supposed to tell you ...