Posts Tagged ‘meat’

Slippery Little Suckers – Cutting and Prepping Raw Meat

Tuesday, November 26th, 2013

Tuesday Tip

Slippery Little Suckers – Cutting and Prepping Raw Meat

When we cut up a chicken into pieces, or prepare any other raw meat, we always use plastic cutting boards.  We prefer to keep raw meat juice off our wooden cutting boards.
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Citrus & Cider Brined Turkey with Butter and Citrus Herb Salt

Friday, November 15th, 2013
Cider Brined Citrus Herb Turkey Top View

Cider Brined Citrus Herb Turkey Top View

Cider Brined Turkey with Citrus Herb Salt

I’ve tried a number of recipes, brining, not brining, dry herb rub, conventional turkeys, organic turkeys, and heritage turkeys.  Last year I used the recipe below on a Mary’s Free Range Turkey, and I think it was the best turkey yet.  A combination of brining and a dry salt herb rub with a slow roasting gives a very moist and flavorful bird.  I must admit my best roast turkeys have been brined turkeys.
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Roasted Boneless Pork Shoulder

Friday, August 17th, 2012
Roasted Pork Shoulder

Roasted Pork Shoulder

Roasted Boneless Pork Shoulder

Recipe courtesy of Tim Davidson

Roasts are great lazy weekend dinners.  They take a while to cook, but require very little attention, and make a lot.  This pork roast makes fall apart tender pork.  Shred it for tacos or pulled pork sandwiches.  Or, eat in as the main coarse with potatoes and other roasted vegetables.
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Pork Pies

Friday, November 25th, 2011
Baked Pork Pies

Baked Pork Pies

Football Food Friday

Pork Pies

These pies are a fun treat for children and adults alike.  Great football food, since you can eat them with your fingers.  Serve some mustard for dipping and a side of stewed cinnamon apples.  One to two pies per person is sufficient.  You can easily double this recipe to make a full dozen.
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Meatball Subs

Friday, November 11th, 2011
Meatball Subs

Meatball Subs

Football Food Friday

Meatball Subs

Last week I posted a meatball recipe.  So, what better way to follow up than with a meatball sub sandwich?  Four little meatballs lined up on a toasted bun, drenched in tomato sauce, and blanketed with fresh mozzarella.  It’s a comforting sandwich for a chilly fall afternoon or evening.
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