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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Meat & Poultry

RECIPE: Pulled Pork

When you’re having a crowd, a popular main course and fuss-free recipe is pulled pork.

Pulled pork is a method of cooking where a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be “pulled,” or easily broken into tender pieces.

This recipe uses a slow cooker, which in turn can be placed on a table for guests to help themselves. We made it over Labor Day Weekend (check out these pulled pork sliders, which also have a recipe for the cabbage slaw that goes so well with the pork) and are making it again this weekend, for holiday party fare.

You can provide burger buns or mini buns for those who want to fix themselves a sandwich; the cabbage slaw; and a big, green salad to counter the richness of the pork. We’re also making a whole-grain “dirty brown rice” with black beans and a garnish of green onions.

Thanks to Ryan Hughes and Zabars.com for this tasty recipe.

RECIPE: PULLED PORK

Ingredients For 6-8 Servings

For the BBQ Pork Shoulder

  • 3-pound pork shoulder
  • 2 onions, quartered
  • 4 cloves garlic, crushed
  • 2 tablespoons kosher salt
  • 2 tablespoons fresh ground pepper
  • 1 teaspoon cayenne pepper
  • 2 tablespoon liquid smoke flavor
  • 2 cups water
  •    

    pulled-pork-bun-zabars-230

    Pulled pork on a bun. Photo courtesy Zabars.com.

     
    For Serving

  • 1 jar of your favorite barbecue sauce (plus a back-up jar if guests use a lot of it)
  • Quality hamburger buns
  • Optional sides: coleslaw, pickles, potato chips
  •  

    pork-shoulder-raw-foodnutritiontable-230

    Pork shoulder, an inexpensive cut that’s tenderized via slow cooking. Photo courtesy FoodNutritionTable.com.

     

    Preparation

    1. PREPARE the dry rub: Combine kosher salt, fresh ground pepper and cayenne pepper. Coat the entire meat with this rub (you can’t over-coat the meat at this point). Set the meat aside.

    2. PLACE the quartered onions and crushed garlic into the slow cooker. Add the meat. Slowly pour in the water until the meat is about 2/3 covered, avoid pouring it over the meat so you don’t remove the rub. Add the liquid smoke.

    3. COOK on low for 9-10 hours.

    4. REMOVE the meat from the crock. It’s going to be falling-apart delicious. Use a slotted spoon to scoop out any meat that may have fallen off. If you’ve used a piece of meat with the bone in, remove the bone; it should just slip right out. Pull apart (or shred) the meat with two forks. This will also be very easy and the meat will be very tender.

     

    5. ADD the barbecue sauce to the meat now or serve it on the side, allowing each person add sauce to his or her sauce as desired.

    6. TO SERVE: If you’re serving from the clock, first clean the crock, discarding the liquid and onions. Return the meat to the crock set to keep warm. It’s best to add some barbecue sauce if you’re serving it this way, to help keep the meat from drying out.

    Alternatively, you can place the shredded meat on the hamburger buns and serve them on a plater, with the barbecue sauce and slaw on the side.

      

    Comments

    PRODUCT & GIFT: Perky Jerky, Now In Flavors

    There’s only a week left until Christmas, but you can click on over to get a boat load of one of our favorite snacks for gifting: Perky Jerky.

    This is tender, flavorful gourmet jerky with a twist: the meat is caffeinated. The manufacturer calls it “the world’s first all-natural performance enhancing meat snack.”

    Anyone who needs a snack along with a bit of energy can simply tear open a portion-controlled package and enjoy a flavorful, nourishment and yes, liveliness.

    The protein-laden beef or turkey jerky has been caffeinated with guarana, a natural energy booster with about twice the caffeine content of a coffee bean. A single-portion bag has less than 100 calories per ounce and is low in carbs, with 5g or less of sugar per serving.

    The products are all natural: no added MSF, no nitrates, no preservatives.
     
    BEEF & TURKEY, ORIGINAL & FLAVORS

    Since it debuted several years ago, Perky Jerky has grown in flavors. Marinating the meat overnight allows the flavors to infuse, and makes the jerky even more tender.

    Beef Perky Jerky and Turkey Perky Jerky are available in Original, Hot & Bothered, Sweet & Spicy and Teriyaki. Additionally, Turkey Perky Jerky is Jamaican Style.

       

    jerky-black-plate-230

    Delicious and tender jerky with a jolt of caffeine. Photo by Elvira Kalviste | THE NIBBLE.

     

    package-trio-230

    Give individual packages or multipack boxes.
    Photo by Elvira Kalviste | THE NIBBLE.

     

    PACKAGES FOR EVERYONE

    From individual snacks to multi-portion sizes, there are:

  • Individual snack bags (1 ounce), $2.99
  • Multi-portion bags (2.2 ounces), $4.99
  • Family-size bags (5 ounces), $9.99
  • Multipack boxes of 6-packs (2.2 ounces) and 12-packs (2.2 ounces), $59.88
  •  
    If you want to try the flavors, pay for four and get the fifth free (2.2-ounce bags).

    You can sign up for monthly deliveries, too, and save 20%-30% with free shipping.

    HOLIDAY SPECIAL

    There’s 40% off plus free shipping on orders over $50. Use code HOLIDAY 40 through midnight on December 21st.

    Place your order for great jerky at PerkyJerky.com.

    Perky Jerky is also available in more than 30,000 retail outlets across the U.S., including GNC, Target and Walgreens.

    JERKY TRIVIA

  • The word jerky comes from the Quechua language of the Incas, who called their dried meat “charqui.”
  • While the prehistoric method of meat preservation was used by other ancient peoples, it was not known in Europe. The first European visitors to the New World found Native Americans making jerky from the meat of any animal they hunted, from buffalo to whale.
  • Today jerky can be found in meats as common as turkey, tuna and salmon, to exotic alligator and ostrich.
  • Perky Jerky was a accidental invention, like potato chips, yogurt and many of our foods. An energy drink spilled over some jerky, drenching the meat. Not about to throw good jerky away, the “inventors” ate it and discovered that it was not only more tender, but a great energy boost. (Today, the process for making Perky Jerky is a bit more sophisticated.)
  •   

    Comments

    TIP OF THE DAY: The Best Way To Thaw Meat

    frozen meat

    We’ve got the two best ways to go from
    freezer to plate. Photo courtesy
    Mart2Go.com.

     

    Many of us keep meat in the freezer and thaw it overnight in the fridge when we’re ready to use it.

    But how long can you keep that thawed meat before cooking it?

    Here’s the scoop from AG Local, which sells pasture-raised animals from family farms.

    The best way to thaw meat is overnight in the fridge. Slow thawing retains the flavor and texture and keeps bacteria from growing quickly. Bacteria grows above 40°F, which is why thawing it on the kitchen counter isn’t a good idea.

    But when you don’t have that much time, here’s the tip we learned from one of THE NIBBLE’s resident chefs, who in turn learned it in school in his food safety class:

    Fill a bowl with tepid water and add the unwrapped, frozen meat. Place the bowl in the sink and let slightly cool water from the faucet drip over it. The dripping water keeps the water in the bowl at a constant temperature, which speeds up thawing; and the moving water helps to deter bacteria growth on the surface of the meat.

    Leave the meat under the dripping water until it is completely thawed. Approximate thawing time with this method:

  • A chicken breast: 20 minutes
  • A thick steak: 1 hour
  •  

    You need to keep watch, though, and be sure not to leave the meat out for more than four hours to prevent bacteria growth.

    After the meat is thawed, be sure to scrub the bowl and the sink to avoid any contamination from the raw meat.
     
    HOW LONG YOU CAN KEEP THAWED FOOD BEFORE COOKING
     
    thawed-meat-chart-aglocal-520

     
    A FOOD-THAWING GADGET

    Recently, we received information about a gadget called the Vortex that helps with thawing foods.

    You measure the food thickness, enter the corresponding number, submerge the frozen food in a bowl of water and click “start.” The Vortex accurately predicts when the food will be thawed and alerts you when done.

    It does this via thermodynamics, circulating the cold water, which thaws the foods more quickly. We haven’t tried it, but you can check it out on Kickstarter.

      

    Comments

    TIP OF THE DAY: Choucroute Garnie

    Now that there’s as chill in the air, the people of Alsace have been cooking up their famous recipe, Choucroute Garnie—pronounced shoo-CROOT gar-NEE and translating to dressed sauerkraut.

    The “dressing” consists of sausages and other salted meats and, typically, potatoes. It’s stick-to-your-ribs goodness on a chilly day. You know it’s autumn when the dish appears on restaurant menus (call your local French restaurant to check). If you don’t have time or inclination to make your own, it’s available throughout France microwavable packages and canned form.

    Sauerkraut originated in German and Eastern Europe, the but the French annexation of Alsace and Lorraine added it to the repertoire of French chefs. It has since become popular throughout France.

    Like cassoulet and pot au feu, it’s an inexpensive, everyday dish. Any combination of hot sauerkraut, meat and potatoes works, but traditional recipes utilize:

    • Three types of sausage, such as Frankfurt sausages, Strasbourg sausages and Montbéliard sausages (use whatever sausages you like—we used boudin blanc, knockwurst and smoked sausage).
       

    choucroute-garni-tourdefrancenyc-230

    Pork chop, back bacon, potatoes plus a bonus of baby carrots on a bed of sauerkraut. Photo courtesy TourDeFranceNYC.com.

    • Fatty, inexpensive or salted cuts of pork: back bacon, ham hocks or shank, pork knuckles and shoulders, salt pork.
    • Boiled potatoes (toss them with fresh parsley).
    • Seasonings: bay leaf, black peppercorns, cloves, garlic.
    • Sauerkraut, simmered in Riesling and juniper berries (we added some caraway seed, a personal favorite with sauerkraut).
    • Optional: chopped onion, sliced apples.
    • Mustard: we served three options, Dijon, grainy and horseradish mustards.

     
    Plain shredded cabbage can be added along with the sauerkraut to produce a less tangy, less acidic version. Hungarian recipes include stuffed cabbage leaves in addition to the other ingredients.

     

    choucroute-garni-quentinbacon-foodandwine-230

    Individually plated, with sliced potatoes. Photo © Quentin Bacon | Food & Wine. Here’s the recipe.

     

    For a high-end variation, Choucroute Royale is made by augmenting the basics with some more expensive ingredients:

    • Champagne instead of Riesling
    • Foie gras, goose, wild game
    • Fish
    • Duck choucroute garni, replacing the pork products with duck confit leg, duck sausage and duck breast.
    • A newer riff, seafood sausage choucroute is a meat-free option that includes seafood sausage, scallops, shrimp and flaky white fish on a bed of braised cabbage (not sauerkraut) with lobster sauce.

    While it takes a bit of time to prepare, the steps to a delicious choucroute garnie are easy:

    1. SIMMER sauerkraut with Riesling and juniper berries. Riesling has a very distinctive flavor, but if you don’t want to buy a bottle and drink the rest with dinner, use another dry white wine. We like to snip fresh parsley, sage or thyme into the cooked sauerkraut before plating.

    2. COOK your favorite cuts of pork: pork belly, pork chops, sausages, whatever. Boil the potatoes.

    3. PLACE the sauerkraut on a serving plate and top with the meat and potatoes. Uncork a bottle of Rieling. Voilà.

     

    Choucroute garnie can be served individually plated or family style, on a large platter.

    Here’s a complete recipe from Jacques Pépin for Food & WIne magazine.

      

    Comments

    TIP OF THE DAY: Pumpkin Seed Chicken Or Fish

    Give chicken breasts or fish fillets a harvest touch with this recipe, which employs a pumpkin seed crust, adding flavor and nutrition.

    It’s a great idea, but we must admit: We have no idea where this recipe came from. We found it in a drafts folder, without the attribution that we attach to all outside content. We searched the web and couldn’t find it; so we apologize to whomever sent it to us. Thanks: We love your recipe.

    RECIPE: PUMPKIN SEED CHICKEN OR FISH

    Ingredients

    • 2 chicken breasts or 6-ounce fish filets
    • 2 cups of panko bread crumbs
    • 2 cups of pumpkin seeds
    • 4 whole eggs beaten
    • 1 cup all purpose flour
    • 1 tablespoon kosher salt or coarse sea salt
    • 1 tablespoon fine chopped oregano leaves
    • 1 tablespoon orange zest
    • 1 cup cooking oil
    • 1 tablespoon black pepper
     

    pumpkin-seed-crusted-chicken-cookforyourlifeorg-230

    Pumpkin seeds-crusted chicken breast with sauteed carrot strips. Photo courtesy EatForYourLife.org, which has a gluten-free variation of the recipe that includes Parmesan cheese.

     

    Preparation

    1. SLICE. Preheat the oven to 350°F for 10 minutes. Slice chicken breasts in half, width-wise. Pound down lightly until they are ¼ inch thick.

    2. FILL. Fill 3 separate bowls with flour, eggs and the dry ingredients: panko, pumpkin seeds, salt, black pepper, chopped oregano and orange zest.

    3. DIP: Coat the chicken breast with flour, then dip into beaten eggs, followed by a dip into the panko mix.

    4. SAUTE. In a sauté pan, heat up the oil at medium heat. Lightly sauté the coated chicken breast until it reaches a golden color—about 1 minute on each side.

    5. BAKE. Place the chicken breasts onto a sheet pan and cook it for an additional 10-15 minutes. If you are using fish, it requires just 5-10 minutes in the oven; or you may finish it in the pan.

    6. SERVE with vegetable(s) of choice and a green salad tossed with whole pumpkin seeds. For a seasonal touch, add some pumpkin seed oil to the vinaigrette!

     

    pepitas-bag-bowl-230

    Pumpkin seeds (called pepitas in Spanish).
    Photo by Elvira Kalviste | THE NIBBLE.

     

    ABOUT PUMPKIN SEEDS

    Pumpkin seeds (called pepitas in Spanish) are flat seeds that lend themselves to a crust. They have a chewy texture and a subtly sweet, nutty flavor.

    Pumpkins are indigenous to the Americas. Their use in medicine and cuisine traces at least as far back as the Aztecs, 1300-1500 C.E. The name “pepita,” which translates to “seed,” comes from Mexico, where Spanish settlers called them “pepita de calabaza,” “little seed of squash.”

    Pumpkin seeds are available year-round: raw and shelled, raw and unshelled, roasted and shelled, roasted and unshelled. For recipes, choose unshelled seeds.

    PUMPKIN SEED TRIVIA

    • Pumpkins, other squash and gourds belong to the Cucurbitaceae botanical family, along with cantaloupe, cucumber and watermelon.
    • Today, China produces more pumpkins and pumpkin seeds than any other country. Other major producers include India, Mexico, Russia, the Ukraine and the U.S.
    • In the U.S., more than 100,000 acres of U.S. farmland are planted with pumpkins, in virtually every state. Illinois is the largest producer of pumpkins, followed by California, Ohio, Pennsylvania, Michigan and New York.
     
    HOW TO ROAST PUMPKIN SEEDS

    It’s easy and fun to roast your own pumpkin seeds, using your seasonings of choice (salt, garlic salt, chile powder, etc.) You can also buy organic raw pumpkin seeds in bulk.

    1. PREPARATION: If you’re using seeds straight from the pumpkin, first wipe them off with a paper towel to remove excess pulp. Spread them out evenly on a paper bag or paper towel and let them dry overnight.

    2. PREHEAT the oven to 160°-170°F (75°C). Place the seeds in a single layer on a cookie sheet. Season as desired.

    3. ROAST for 15 minutes, but for no longer than 20 minutes. (After then, the heat engenders a negative change in the healthful pumpkin seed fat structure.)
     
    MORE WAYS TO SERVE PUMPKIN SEEDS

    • Sprinkle on salads, grains and vegetables.
    • Add chopped pumpkin seeds to your favorite hot or cold cereal.
    • Add pumpkin seeds to your oatmeal raisin cookie or granola recipe, carrot or zucchini cake.
    • Grind pumpkin seeds with fresh garlic, parsley and cilantro leaves. Mix with olive oil and lemon juice for a tasty salad dressing or bread dipper.
    • Add ground seeds to ground meat for burgers or meat loaf (including veggie burgers).

      

    Comments

    TIP OF THE DAY: Apricot Jam-Glazed Pork Tenderloin Roast

    We’ve been obsessed with pork roast since we saw one made recently on a TV cooking show. We visited two restaurants we’d hoped had it on the menu, but no cigar. We did, however, enjoy a wonderful calamari and Italian sausage with jalapeño, capers and balsamic reduction; and a tasty lamb osso bucco over risotto.

    But we still wanted roast pork.

    So we were happy when Crofter’s Organic sent us an easy recipe that beginning cooks learn: a pork roast glazed with a jar of apricot jam. How could we resist? We called the butcher and had a pork roast delivered that day.

    The apricot jam glaze trick can be used on any meat roast, and it’s tasty and easy. But today’s tip is to be sure that the glaze has more than one-dimensional sweetness—beyond just apricot jam. The fruity glaze in the recipe below is done the right way, with counterpoints of bitter (such as herbs and zest), pungent (such as garlic) and tangy (such as mustard, which also supplies heat).

    You can also use the glaze with chicken, duck or lamb.

    We enjoyed our pork roast with sides of quinoa (you can use any whole grain); cubed, roasted butternut squash (we roasted it along with the tenderloin); and a mixed green salad with dried cranberries and slivered almonds.

       

    apricot-roasted-pork-tenderloin-croftersorganic-230

    Oh, how delicious! Photo of a glazed pork roast courtesy Crofters Organic.

     

    RECIPE: APRICOT GLAZED PORK TENDERLOIN

    Ingredients

  • 1/4 cup olive oil
  • 1/3 cup apricot fruit spread or jam
  • 1 teaspoon fresh rosemary
  • 1 clove minced garlic
  • Zest of 1/2 orange
  • juice of 1/2 orange
  • 1 teaspoon dry mustard
  • 2 tablespoons white wine
  • 1 pork tenderloin
  • Garnish: fresh rosemary sprigs or leaves
  •  

    crofters-apricot-spread-230

    Fruit spread contains less sugar than jam,
    jelly, marmalade or preserves. Photo
    courtesy Crofters Organic.

     

    Preparation

    1. BLEND all ingredients except wine and pork in a food processor or blender. Place the tenderloin in a cast-iron pan and spoon the mixture over it. Let sit for 1/2 hour at room temperature.

    2. HEAT the oven to 400°F; place the pan in the middle of the oven and sear for 10 minutes. Reduce heat to 350°F and continue to cook, 25 minutes per pound.

    3. REMOVE cooked tenderloin from the pan and let rest. Meanwhile…

    4. DEGLAZE the pan with 2 tablespoons of white wine. Drizzle over sliced tenderloin and garnish with fresh rosemary.

    Check on the company website for coupons for Crofter’s spreads.

     

    WHAT’S THE DIFFERENCE BETWEEN JAM & FRUIT SPREAD?

    Crofter’s makes both apricot jam and apricot fruit spread. The difference is in the level of sweetness. Savory recipes like roast pork don’t need the extra sugar, so you can use fruit spread rather than jam.

    Jam consists of chopped, crushed or puréed fruit cooked down with sugar—a recipe as old as refined sugar. Fruit spread began to appear in the 1970s as a reduced-calorie product, made with alternative sweeteners such as juice concentrate.

    There are distinct differences between chutney, conserve, jelly, jams, marmalades and the rest of the sweet spread category. Take a minute and take a look.
     
    MORE WAYS TO USE THE JAM OR FRUIT SPREAD

    Breakfast

  • Hot Cereal. Use a dab of fine jam instead of sugar.
  • Pancake/Waffle Topping. Substitute jam for syrup.
  • Yogurt. Add jam to plain yogurt to customize your perfect fruit yogurt.
  •  
    Lunch

  • Grilled Cheese. Sharp cheeses like blue cheese and Cheddar are perfect pairings for jam. Grill the jam with the cheese or serve it on the side as a condiment. For more flavor, use rye or a textured whole grain bread.
  • Salad Dressing. Warm a spoonful of jam and whisk it into salad dressings.
  • Sandwich Spread. Spread jam on the bread with a sandwich of cheese, ham, lamb, poultry or roast pork. To cut the sweetness, you can mix the jam with plain yogurt.
  •  
    Appetizers/Snacks

  • Canapés. Top a cracker or slice of baguette with cheese, ham, turkey or other favorite and a bit of jam.
  • Cheese Condiment. Wonderful with a cheese plate (more cheese condiments) or atop a baked Brie. The popular appetizer of jam poured over a brick of cream cheese or a log of goat cheese, and served with crackers, is vastly improved with fine jam. On a slightly different note, a dab is delightful with cottage cheese.
  • Dipping Sauce. Mix jam in a small bowl with sriracha, a hot chile and vinegar-sauce; or with plain hot sauce plus vinegar. You can also make a dip with fresh grated ginger and soy sauce.
  • Pepper Jelly. Mix in some red pepper flakes or dried or fresh minced chipotle, jalapeño or other chile (the different chile types).
  • Pretzel or Breadstick Dip. Mix with Dijon or other mustard. For a sweet-and-hot profile, add some hot sauce.
  •  
    Dinner

  • Meat Glaze. Particularly delicious on poultry and pork. Mix with fresh herbs and garlic.
  • Sauce For Meat & Seafood. Use jam with wine or vermouth to deglaze the pan. Add some to the pan while you’re cooking chicken, pork chops, fish, scallops or shrimp and let the flavor coat the meat.
  •  
    Dessert

  • Cheesecake. Fine jam makes a wonderful topping or a condiment on the side.
  • Cookies. Thumbprints and rolled cookies with a jam swirl are classics.
  • Crêpe Filling. Delicious plain or with fresh goat cheese or mascarpone.
  • Dessert Sauce. Mix with plain or vanilla yogurt or sour cream.
  • Ice Cream & Sorbet Topping. Crown a scoop of sorbet with a dab of fine jam. Lightly warm the jam so it flows like a sauce over ice cream.
  • Layer Cake Filling. A coat of jam between the layers is a classic: Think Sacher Torte! Apricot or raspberry jam is delicious with chocolate cake; any flavor works with lemon cake.
  • Tarts & Tartlets. Fill tart or tartlet shells with jam. Top with a dab of crème fraîche, Greek yogurt, mascarpone or sour cream.
  •   

    Comments

    TIP OF THE DAY: Make Easy Tuna Tartare & Steak Tartare

    If you‘re looking for a fine-dining restaurant in the heart of South Beach or in Cleveland, check out Red, The Steakhouse. The menu is loaded with steakhouse specialties (look here if you want to develop an appetite).

    They kindly shared their recipes for Tuna Tartare and Steak Tartare with us. These are two dishes we adore, and don’t get often enough. Yet, they’re easy to make at home, using top-quality proteins. The only challenge is cutting the tuna or steak into small enough pieces.

    So if you enjoy making small dice and love a good tartare, get the proteins, sharpen the knife, and get going!
     
    RECIPE: TUNA TARTARE

    Ingredients Per Appetizer Serving

  • 4 ounces sushi grade tuna
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Optional garnish: fried plantain chips
  • Crostini or gourmet potato chips
  •    

    Tuna_Tartare-redthesteakhouse-southbeach-230

    Tuna tartare, one of our favorite foods. Photo
    courtesy Red, The Steakhouse.

     

    RECIPE: TUNA TARTARE VINAIGRETTE

    Ingredients

  • 1/2 cup shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon mirin
  • 1/4 cup fresno chiles (substitute jalapeño or serrano chiles)
  • 1 teaspoon rice wine vinegar
  •  
    Preparation

    1. MAKE the vinaigrette. Finely chop the shallots and season them with the kosher salt. Stir in the rest of the ingredients, saving the extra-virgin olive oil for last. Set the mixture aside.

    2. CHOP the tuna with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper to taste.

    3. ADD 1 tablespoon of the vinaigrette and mix until it is evenly combined with the tuna.

    4. PLATE as desired into individual servings or a single serving plate. Serve with crostini, gourmet potato or plantain chips.

     

    Steak_Tartare-redthesteakhouse-southbeach-230

    Steak tartare, so easy to make at home. Photo courtesy Red, The Steakhouse.

     

    RECIPE: STEAK TARTARE

    Ingredients For 1 Appetizer Serving

  • 4 ounces prime tenderloin
  • Kosher salt
  • Freshly ground black pepper
  •  
    RECIPE: STEAK TARTARE VINAIGRETTE

    Ingredients

  • 1/2 cup shallots, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon chopped capers
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon hot sauce
  • 2-1/2 teaspoons Worcestershire sauce
  •  

    Preparation

    1. MAKE the vinaigrette. Finely chop the shallots and season with the kosher salt. Stir in the rest of the ingredients, saving the olive oil for last. Set the mixture aside.

    2. CHOP the tenderloin with a sharp knife into very small pieces. Place in a small bowl and season with kosher salt and freshly ground black pepper.

    3. ADD 1 tablespoon of the vinaigrette and mix until evenly combined with the tenderloin.

    4. SERVE with crostini.

      

    Comments

    FOOD FUN: Perfect Bacon Bowl

    If everything tastes better with bacon—as many Americans would have it—than everything tastes better in a bacon bowl.

    That’s what the manufacturers of Perfect Bacon Bowl say. While we might not want to toss fruit salad or ice cream into one, we do agree that a bowl made of 100% crisp bacon is great for:

  • Eggs and hash browns
  • Fondue
  • Grains, starches and veggies (try mashed potatoes!)
  • Low-carb burgers and cheeseburgers (the bacon bowl replaces the bun)
  • Pasta (try mac & cheese)
  • Salads (with lettuce and tomato, it’s a bread-free BLT!)
  •  
    The dishwasher-safe, bowl-shaped gadget cooks bacon to a perfect bowl shape, in the oven, toaster oven or microwave. Just wrap bacon slices around the form, cook. and you’ve got edible bowls made completely from bacon.

     

    Bacon-bowl-230

    What do you want in your bacon bowl? Photo courtesy Perfect Bacon Bowl.

     

    You can also use the device to make bread bowls for soups and stews, cornbread bowls for chili, and wherever your imagination takes you.

    See the video.

    Order on Amazon. A box of two bowls is just $5.87, with free shipping on orders over $35.

    That’s easy to reach when you choose Perfect Bacon Bowl as a stocking stuffer for your bacon-loving friends and family!

      

    Comments

    RECIPE: Goat Curry

    goat-curry-aglocal-230r

    Goat curry with naan, Indian flatbread.
    Photo courtesy AG Local.

     

    Got your goat?

    AgLocal has it! The e-tailer sources its meats from family farms that treat their animals well. The goal: a marketplace where consumers can easily purchase high quality meats while actively supporting the development of sustainable, regional farms. Learn more at AgLocal.com.

    And here’s some news: Goat is the most widely consumed protein in the world. It is also one of the most sustainable animals to raise, eating mostly brush and weeds.

    Yet, while Americans love goat cheese and other goat milk-based dairy products, we rarely eat goat meat. In fact, it’s hard to find outside of international markets and butchers. Even the Italian restaurants of our youth that had goat on the menu have it no more. Where has all the goat meat gone?

    This recipe, adapted by the AgLocal Test Kitchen from the August 2012 issue of Good Food Magazine, is an easy way to introduce goat into your cooking repertoire.

     
    RECIPE: GOAT CURRY

    Ingredients For 4-6 Servings

  • 1 pound goat stew meat
  • 1 large onion, roughly chopped
  • 10 garlic cloves
  • 1 tablespoon ginger, chopped
  • 1 tablespoon vegetable oil
  • 2-3 jalapeño chiles
  • Optional: small handful curry leaves
  • 3 thyme sprigs
  • 4 tablespoons mild curry powder
  • 2 teaspoons salt
  • 1 can (15-ounces) diced tomatoes
  • 2 cups beef stock
  • 1 can (15-ounces) pinto beans
  • 1-2 cups plain yogurt
  • 1-2 lemons, juiced
  • Small bunch of cilantro, chopped
  • Naan and/or rice for serving
  •  
    Preparation

    1. PLACE the onion, garlic and ginger in a food processor and purée. Heat oil in a Dutch oven and add the onion mixture. Cook for 5 minutes until softened. Add the peppers, curry leaves, thyme, curry powder and 2 teaspoons salt and cook for 2 minutes more until fragrant.

    2. ADD the goat meat and cook for 5 minutes until sides are browned. Add the tomatoes and stock and season with salt and pepper to taste. Increase the heat and bring to a boil. Reduce heat, cover, and leave to simmer for 2 hours.

    3. UNCOVER and cook for an additional 30 minutes. Add the beans to heat through. Slowly whisk in lemon juice and yogurt. Taste and add more yogurt and lemon juice to cut through spice if needed. Season to taste with salt and pepper and serve.

     
      

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    RECIPE: Asian Lettuce Wraps With Steak

    East meets West in these Vietnamese-style steak and lettuce wraps, delicious for lunch, a first dinner course or main course.

    The recipe comes from The Great Pepper Cookbook, one of our favorite new cookbooks from the produce experts at Melissas.com, available in hardcover, paperback and Kindle editions.

    This recipe was created by Melissa’s chef Tom Fraker. Prep time is 35 minutes; total Time including marinating, is 8 hours, 40 minutes.

    RECIPE: STEAK LETTUCE WRAPS

    Tri-tip comes from the bottom side of the sirloin and can sometimes be hard to find. You can substitute beef tenderloin. The serving size is about 1¼ cups.

    Ingredients For 8 Servings

  • ¾ cup packed brown sugar
  • ½ cup soy sauce
  • ½ cup extra-virgin olive oil
  • 1 tablespoon dry mustard
  • 2 tablespoons Worcestershire sauce
  • 8 garlic cloves, minced (about ½ cup), divided
  •    

    steak-lettuce-wraps-melissas-230

    Steak & lettuce wraps. Photo and recipe courtesy Melissas.com.

  • 4 fresh serrano chile peppers, stems and seeds removed, finely diced (about 3 tablespoons), divided
  • 1¼ cups lime juice, divided (about 8 limes)
  • 1½ pounds beef tri-tip
  • Vegetable oil
  • 1½ cups fresh cilantro leaves, chopped
  • 6 green onions, trimmed and sliced
  • 4 Roma tomatoes, diced
  • 1 red onion, sliced (about 1 cup)
  • 8 butter lettuce leaves
  • Optional: 2 cups shredded Cheddar cheese (about 8 ounces)
  •  

    the-great-pepper-cookbook-melissas-230

    A great cookbook for chile lovers! Photo
    courtesy Melissas.com.

     

    Preparation

    1. WHISK together in a bowl the brown sugar, soy sauce, oil, mustard, Worcestershire sauce, half of the garlic, half of the chile, and 1 cup juice. In a large zip-top plastic bag, combine the beef with the marinade. Seal the bag and turn it several times to mix well and coat beef. Refrigerate 8 hours or overnight.

    2. PREHEAT the grill to medium-high heat. Oil grill rack. Remove beef from zip-top plastic bag; discard marinade. Place beef on grill rack; grill until both sides are marked, about 3 to 5 minutes per side. Turn off all but one burner; move beef to cool side of grill rack and partially cover. Grill until desired doneness (125°F for rare, 135°F for medium, or 145°F for well done), about 15 to 25 minutes. Let meat rest 15 minutes. Slice thinly against the grain.

    3. MAKE the sauce. In a bowl, combine the remaining half of the garlic and chile, the remaining ¼ cup juice, cilantro, green onions, tomato and onion. Top the lettuce leaves evenly with beef slices and the chile mixture. Sprinkle evenly with cheese, if desired. Serve.

     

      

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