Monthly Archives: March 2014

Kafta: Lebanese Lamb Burgers/Sausages

Posted on March 15, 2014 by Cat

by Cat, June 2010 (Photo, right, by Cat) Moved to Kafta: Middle-Eastern Burgers, Ovals or Sausages

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Equipment: Baking Stone, Pizza Peel

Posted on March 10, 2014 by Cat

by Cat, Jan 2008 (photo, right, from Wikimedia Commons) Includes: 1. How to use a Pizza Peel and Baking Stone; 2. Online sources I’m learning how to make authentic European breads such as focaccia, ciabatta, and  pizza dough. All of these require … Continue reading →

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Margarita-Marinated & Grilled Skirt Steak, with Tomatillo-Avocado Salsa

Posted on March 5, 2014 by Cat

by Cat, June 2010 (photo, right, from naturallygrassfed.com (3)) Includes: 1. Margarita-Marinated & Grilled Skirt Steak, with Tomatillo-Avocado See also: 1. Flank Steak, Grilled, and Stuffed with Mushrooms and Blue Cheese Flank steak, skirt steak and hangar steak are fairly interchangeable in … Continue reading →

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Grilled Flank Steak Stuffed with Mushrooms and Blue Cheese

Posted on March 5, 2014 by Cat

by Cat, June 2012 (photo, right, from naturallygrassfed.com (3)) Flank steak is a natural for the grill, but of course it can also be pan-grilled or broiled. And the leftovers are great in salads – if there are any leftovers. … Continue reading →

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Dried or ‘Chipped’ Beef: Drying & Smoking Cured Meat

Posted on March 4, 2014 by Cat

by Cat, May 2012 (Photo, right, from ruhlman.com (5)) See also: 1. Curing Beef and Other Meats; 2. Dried Beef (Brine Cure); 3. Dried Beef (Dry Cure) See also (other sites): 1. Cured Meats – Salami is Just the Beginning (12) These instructions for drying and smoking are compiled from … Continue reading →

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Dried or ‘Chipped’ Beef (Dry Cure)

Posted on March 4, 2014 by Cat

by Cat, May 2012 (photo, right, from Wikimedia Commons) See also: 1. Curing Beef and Other Meats; 2. Dried  Beef (Brine Cure); 3.  Dried Beef: Drying and Smoking Cured Beef; 4. S.O.S. – Creamed Chipped Beef on Toast; See also (other sites): Cured Meats – Salami is Just the … Continue reading →

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Dried or ‘Chipped’ Beef (Brine-Cure)

Posted on March 4, 2014 by Cat

by Cat, May 2012 (photo, right, from Wikimedia Commons) There are two types of cures: wet and dry. This article is about using the wet cure. See also Dried or ‘Chipped Beef (Dry Cure). This method can be used for curing beef, … Continue reading →

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S.O.S: Creamed Chipped Beef on Toast

Posted on March 4, 2014 by Cat

by Cat, May 2012 (photo, right, from Wikimedia Commons) What is S.O.S? It means “Shit on a Shingle,” and has been a common dish for the military. Back in the day (1950s), my hometown had a S.O.S. party at our local … Continue reading →

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Curing Beef and other Meat (About)

Posted on March 4, 2014 by Cat

by Cat, May 2012 (Photo, right, from ruhlman.com (5)) Curing meat is an ancient way of preserving it to last without refrigeration. However, it is still quite common in today’s modern world, primarily for the wonderful flavors produced by the cure. Includes: 1. Brining … Continue reading →

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Culcannon (Cabbage or Kale and Potatoes)

Posted on March 4, 2014 by Cat

by Cat, March 2008 (Photo, right, from Wikimedia Commons) See also: 1. Braised Corned Beef An Irish Tradition A recipe for Culcannon, a traditional potato and cabbage dish, appeared in the Interact supplement of our local paper, the Daily InterLake, in an … Continue reading →

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