To commemorate the love of the grill, here are a few fun facts about the history, science, and culture of grilling.
Thankfully, with meat processors back in operation with safety measures in place to protect workers from COVID-19, meat prices have somewhat stabilized, so more grills can be fired up for beer can chickens, pork chops, and turkey burgers. And while these are all delicious options for your holiday meal, this post is all about one of the most classic grilled meats: the ribeye steak.
gies and beef pay homage to gardeners and small-scale beef farmers, venison symbolizes the deeply ingrained hunting culture, cheddar cheese represents the dairy industry, and mashed taters are a nod to the sandy potato fields.
1 lb. ground venison 1 lb. ground beef 1 small white onion, diced 2 green onions, white and light green parts thinly sliced 2 celery stalks, thinly sliced 2 cups frozen mixed veggies, thawed 1/4 tsp. dried thyme 1/8 tsp. dried rubbed sage 1/4 tsp. dried parsley salt and pepper to taste 2 cups beefContinue reading “Cabin Pie Recipe”
Featured in “Be Still, My Beating Cardiac Muscle” Source: RUTHWARD on Allrecipes.com found here. Modifications: Two stalks of celery used in place of one stalk. Two cups prepared beef broth used in place of bouillon granules and water added at the end of the recipe. One-half cup water combined with 21 g mole sauce powderContinue reading “Beef Heart en Mole”
Mentioned in The Tale of the White Rabbit and the Red Ox Inspired by a recipe from my brother-in-law and sister-in-law, Andrew and Jess G. 1-4 boneless, skinless chicken breasts cut in half Seasoning rub 1 T. olive oil 2-8 slices bacon Flatten chicken breasts to about 1/4 inch thick. Rub both sides of chickenContinue reading “Bacon-wrapped Chicken Breast”