Other posts

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  Now THAT’S a meal!!!

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  Lamb leg ingridients

  From the River Cottage Meat Cookbook, page 239. If the anchovies seem weird, then read the book. We'll see what Read More »
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  Ok … Here is something important

  This is simply and honestly the single best piece of red meat i've ever had. Kudos to Linc. Good god Read More »
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  Now THIS is good

  I'm going to slice it up and return to the pan with the sauces. My god!!! Good stuff. Read More »
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  So who is Dario Cecchini?

  The quote on my blog header is from the master of meat, the butcher of Panzano, the king of all Read More »
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  Copper River Sockeye on a bed of maple chips

  A variation of something I saw in Cook's Illustrated. Read More »
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  Tonight David is The Grilling Man

  Awesome stuff on the St Croix from David Burley of the Blue Plate Restaurant Company. Read More »
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  Trout are on the grill

  We've got two 2# biggies and one 1#. Also a pound of organic green beans wrapped in the foil with Read More »
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  Ingredients!

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  Bison top round, simply prepared

  Check out that color! Great looking cut of lean bison, prepped with SPG (salt pepper garlic). Read More »
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  Ooh yeah

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  Easter dinner prep has begun

  Tomorrow is the last of the great holidays until July 4th, and we are going to celebrate with nine beautiful Read More »