Category Archives: Beef, Buffalo

Pasties

Posted on April 22, 2014 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) Includes: 1. Dough for Pasties; 2. Traditional Cornish Pasty Filling (2 versions) See also: 1. Traditional Pasty Filling; 2. Yogurt Pie Crust I or II; 3. American Pie Crust (Wheat or Spelt); 4. My Dad’s Beef Stew … Continue reading →

Posted in Baked, Beef, Buffalo, Dairy, Fat or oil, Flour, Game, Herbs, Lamb, Onion family, Pork, Poultry, Root Veggie, Shellfish | Tagged , , , , , , , , , , , | Leave a comment

Dad’s Beef Stew with Root Veggies

Posted on April 6, 2014 by Cat

by Cat, April 2014 (Photo, right, from Cat’s photo collection; photo, below from mibekfarms.com/stewtips.html) When my Dad was the chief cook and bottle washer at home (while my Mom worked at the bar), one of his favorite dishes was beef stew. He … Continue reading →

Posted in Alcohol, Beef, Buffalo, Fat or oil, Herbs, Leafy Veggie, Onion family, Root Veggie, Stewed, Stock, broth | Tagged , , , , , , , , , , , , , , | Leave a comment

Danish Beef (or Venison, Buffalo) Stew

Posted on April 5, 2014 by Cat

by Cat, Oct 2007 (Photo, right, from mibekfarms.com/stewtips.html) See also:  1. Wild Boar and Beer Stew; 2. Boeuf Bourguignon (Beef-Burgundy Stew); A few years ago I learned I had a food sensitivity to all things cow, pig and sheep.  I was heartbroken, because I’m … Continue reading →

Posted in Alcohol, Beef, Buffalo, Fat or oil, Game, Onion family, Stewed, Stock, broth | Tagged , , , , , , | Leave a comment

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 →

Posted in Alcohol, Beef, Buffalo, Citrus, Fat or oil, Herbs, Leafy Veggie, Onion family, Spices, Vine veggies | Tagged , , , , , , , , | Leave a comment

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 →

Posted in Beef, Buffalo, Dairy, Fat or oil, Fungi, Grilled | Tagged , , , , , | Leave a comment

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 (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 →

Posted in Beef, Buffalo, Bread, Dairy, Fat or oil, Simmered, Spices | Tagged , , , , | Leave a comment

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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Corned Beef, Brined & Braised

Posted on March 4, 2014 by Cat

by Cat, 2014 (Photo, right, by Cat) Corned beef and cabbage has become a St. Patrick’s Day tradition all across America.  But corned beef is good any time of the year! Or, for a change, after corning the brisket, smoke it … Continue reading →

Posted in Beef, Buffalo, Boiled, Braised, Brined, Herbs, Leafy Veggie, Onion family, Root Veggie, Spices | Tagged , , , , , , , , , , | Leave a comment