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Recipes for simply-cooked meat or poultry—roasted, grilled, sautéed—typically advise: season with salt and pepper. You can do better than that! Chef Sarah Russo of Pre Brands beef suggests additional seasonings that work for almost all meat and poultry. Her technique for maximum flavor is to use at least three spices plus salt. For example: Chile…
Continue reading “TIP OF THE DAY: Spices For Meat”
[1] Take a look at the spices and herbs you own. Look for recipes online or use your own palate to choose what to use on your meat. These are some of the ingredients used in rubs for wild game by Wide Open Spaces. [2] Pick what you want for your blend. Use smaller amounts…
Continue reading “TIP OF THE DAY: Make Dry Rubs For Meat & Poultry”
Here’s an easy way to get everyone to eat a few more veggies: Top main courses with a small salad. Fried, grilled, roasted and sautéed proteins are all candidates to be topped with an alluring crown of vegetables and herbs—not a dinner salad or dressed lettuce, but something that looks great. Dress the salad very…
Continue reading “Eat The Rainbow: Salad-Topped Main Course & Vegetables By Color”
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