Flat Iron Steak is a fantastic cut of meat to have on hand for a quick, midweek supper. Besides lending itself to a speedy preparation (it only requires a few minutes in the skillet and a few more to rest), it is full of juicy flavor due to its characteristic marbling. Here I pair it with salsa verde and, because it's still so wonderfully possible, fresh sliced garden tomatoes on the side.
When we shared our favorite pot roast recipe yesterday, we also mentioned how much we love having the leftovers in the fridge to use for meals during the week. Our families inevitably get tired of straight pot roast for every meal (even if we don't), so we have sneaky ways for transforming it into new dishes!
I wish I could say the most peculiar food I've ever eaten was something fabulous like bugs from a rotting log, or Tofu that smells like a gym locker. Although I've tried plenty of off beat things like squirrel and alligator, I wouldn't call them particularly exotic anymore. But I will tell you the rarest food I've ever partaken of was so delicious, it makes me wish I had a farm in the middle of Nebraska...
As Emma said earlier today, making your own sausage isn't as daunting as one might think. It allows you to control not only the flavor, but the fat and nutrient contents as well! Sausage makes even the most meager left overs or ingredients, into a meal fit for a king and we just happened to have a camera along when we ground our own last night. See the step by step process, learn some valuable tricks of the trade and see own recipe for pork-apple-raisin breakfast sausage after the jump...
Well, after a week of curing and a whole night in the slow cooker, there's my final plate of corned beef and cabbage. How did it turn out? Very pink, as you can see, thanks to those slightly suspicious nitrates and nitrites. (I figured one plate a year can't hurt too much.) Read on for the rest of my thoughts, and the final outcome of my little corned beef experiment.
Glance into the meat cases at any grocery store and you'll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing trip. What does "cured" mean for these different products? Let's take a look.
My home-cured corned beef has been sitting in its brine for a little over a week, and guess what? Tomorrow is St. Patrick's Day, so it's time to pull out the corned beef and get it ready to cook. This is the first time I have ever cooked corned beef (let alone cured it) so this is all new for me. Are you cooking corned beef today or tomorrow? What's your method? I am actually going to split mine up and cook it two ways, for the sake of scientific experimentation.
As you know, we're big proponents of grass-fed beef. Beef is a big issue in the landscape of American food, and we can't reduce the complex issues down to a simplistic choice of grass-fed vs. grain-fed. But it is a good place to start the discussion, and to help people see the changes that have come to farming and ranching in the last 100 years.
As another point in that discussion, we wanted to talk with someone who actually raises cattle — grass-fed cattle. Meet Scott Stone of Yolo Land & Cattle in Woodland, California. We had a few questions for him, and here are his thoughts.