I’ve been looking for a good salmon cake recipe for a long time…lots of trial and error. This one is not only good, I think it’s great, but I’ll let you be the judge. Check out the HOME MADE TARTAR SAUCE recipe. It’s a perfect companion. 🍷 Wine pairing: A …
Every once in a while, you run into a recipe that is spectacular, even if you add a twist or two of your own. This recipe was just that: spectacular. Rack of veal is not a cheap cut of meat so if you’re going to invest the money and time, …
Picanha is a Brazilian favorite; we have another Picanha recipe that is skewered. This cut is also known as the sirloin cap or Coulotte steak. It is a very flavorful piece of meat and comes from a muscle that is not an especially hard working but still should be cooked …
Note: You’ll see a step that requires removing the membrane. Why remove membrane on ribs? It is attached to the underside of the pork rib. This piece of tissue is so leathery and chewy that it will not soften even if you cook the rib for hours. Another reason why …
Atlantic cod is one of the most popular commercial fish species, harvested from Greenland to North Carolina. Recipes for this fish abound and are limited only by the cook’s creativity. This is a simple but tasty recipe.
Other than the “fridge time,” this recipe is fast compared to most brisket cooks. We’ve dialed up the temperature from “low and slow” and cook it in about half the time – and, it comes out tender and moist.
Hanger steak is an underappreciated cut of meat. Known also as the “butcher’s cut” because the butcher often saved it for himself both for its tenderness and flavor. The hanger steak is not a working muscle so it is second only to the tenderloin in tenderness. There is a …
I’m always looking for new ways to cook affordable meals – chicken is affordable and this recipe is ultra-easy.
The Bistro Tender is a hard-to-come-by cut of beef. It is the “teres major” muscle and comes from the shoulder of the beef. It is also called the shoulder tender or petite tender and, as the name implies, it is both tender and flavorful. I think you’ll enjoy it.
Since the tenderloin is not a working muscle in quadrupeds, it is quite tender. The not-so-secret to cooking pork is to not overcook it. For roasts and loins, I always recommend a good meat thermometer.
