It has been forever since we posted a new recipe. We’re still cookin’ and cleanin’ over here, but writing and photographing has taken a back seat. Sorry about that! So what has pulled me back in – – these delightfully easy and delicious ribs! I’ve made these twice now, from an ingredient list scribbled on… Continue reading Grilled Korean Beef Ribs
Silly me, I made the mistake of assuming the grocery store would be open on Sunday, as usual. Rediscovering that it was Easter meant that dinner plans had to be changed, subject to rescuing something from our freezer. (Maybe there’s an analogy to be made, but I won’t go there.) In the recesses of the… Continue reading Sirloin Tip Steak with Harissa Marinade
Last year we bought a 1/4 grass-fed cattle share – most of which has been consumed. There were a few odd cuts of steak remaining, like this large package labeled “London Broil”. Now best I can tell, “London Broil” is not the name of a cut of meat, it is more of a preparation method. … Continue reading London Broil with Lime-Garlic-Ginger Marinade
Here we are – with “Frying, Revisited”. As I’ve mentioned before, I’m not much of a fry cook. The last effort ended with a smoky, greasy mess in the kitchen – and that was just me! However, I’m glad I made another attempt because this catfish was “right tasty”, as Southerners might say. We wanted… Continue reading Pan-Fried Catfish
Modified from Bon Appétit via Epicurious Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”. Although a very flavorful piece of meat, it is pretty lean and should be served cut into… Continue reading Tri-Tip Roast with Tequila-Lime Marinade
she cooks...he cleans 