We've got a quick one today for the middle of the week, now that we've got some good weather to call summer out here. Start out making a double-batch of our lemon vinaigrette dressing recipe, then reserve a bit to use on your salad while using the rest as a wet rub for some round … Continue reading Lemon Basil Round Steaks
Category: Beef or Venison
Salt & Pepper Cube Steaks
Cube steaks are nothing more than a fancy name for tenderized round steaks, which come from the "round" (posterior) of the animal and are known for being a bit tougher than the rib and loin cuts. The "cubing" process loosens up the fibers and makes them seem much more tender, especially if cooked correctly. Arguably, … Continue reading Salt & Pepper Cube Steaks
Portabello Elk Backstraps with Tapenade Sauce
When it comes to wild game meat, there are few things more coveted than the backstrap on a big game animal.¹ While cuts like the round and the flank are excellent, the loin (the muscle running along either side of the spine on the outside of the animal) is one of the most tender and flavorful … Continue reading Portabello Elk Backstraps with Tapenade Sauce
Secrets: Brining meat
When it comes to ultra-lean cuts of meat, or meats that must be cooked to higher temperatures to be considered "done" or "safe," there is always an increased risk of them ending up dry and bland. The larger and thicker the cut, the greater that risk because of the time it takes for the center to … Continue reading Secrets: Brining meat
Lime Curry Sirloin Steaks
Here is another simple wet rub grill recipe, which happens to complement yesterday's curry ginger butternut squash quite nicely. I carried over the cilantro and ginger from the squash recipe, but decided to use Thai red curry paste (and some ground coriander) for a little departure from the Indian curry powder used for the squash. … Continue reading Lime Curry Sirloin Steaks
Jerk Short Ribs
Saturday night we had our good friends George (of Manimal Wear apparel) and Maeghan over for dinner. It was a great evening - a chance to unwind, shoot the breeze, enjoy a couple of hard ciders (except Maeghan, who has just over a month before their little one arrives!), and share some good food. And despite the … Continue reading Jerk Short Ribs
Daube with Mushrooms and Shallots
Daube (pronounced "dobe" - long "o" sound, silent "e") is French for meat stew. There are many variations on how to cook this. We used the handy Crockpot again and it turned out delicious! The beef did marinate in wine for a day, although you could marinate it overnight or as little as four hours … Continue reading Daube with Mushrooms and Shallots
Balsamic Sirloin Tip Roast
I have been wanting to get another roast done on the grill for a while. At the same time, I wanted to keep it simple without a lot of prep time, because we always seem to end up busy and forget to get things out soon enough to give them a long marinade or lots of … Continue reading Balsamic Sirloin Tip Roast
Grilled Steaks with Cumin Cherry Tomatoes
The flavor of cumin could be described as the "definitive" spice of foods we typically associate with the Southwest US and Mexico. Of course, it is also a signature flavor of many dishes from the Middle East, Northern Africa, Northern India, Nepal, and many other places around the world. It is among the most widely used spices in … Continue reading Grilled Steaks with Cumin Cherry Tomatoes
Pot Roast with Sweet Potatoes
We were blessed with a rare (at least so far this year) sunny day this past Saturday, giving us a chance to get some outside chores done finally. On days like that, when you're out raking and picking up fallen branches and cleaning up the tangles of brush that have cluttered the yard throughout the soggy … Continue reading Pot Roast with Sweet Potatoes
Purely Primal 