Category Archives: Meat

methods & madness… class 13: meat pt. 1
in the moo’d for beef?

Tri-Tip Tacos with Guacamole and Salsa
Recipes & Ramblings from Chef School

With Super Bowl around the corner, this week’s recipe of Santa Maria Tri-Tip Tacos with Guacamole and Salsa is a perfect game day winner. It was all about beef this week with a side note on lamb, pork and veal. Beef is the culinary name for meat from bovines, including cows, bulls, heifers or steers. It is the third most widely consumed meat in the world, after pork and poultry at 38% and 30% respectively.   

Grass Roots

All beef is grass fed for the first six months to a year of their lives. However, most finish at a feedlot on a mix of corn, soy, grains, supplements, hormones and antibiotics.

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methods & madness… class 12: poultry pt. 2
braising awareness in the kitchen

Braised Moroccan Chicken

Recipes & Ramblings from Chef School

Looking for a meal that is inexpensive, simple and delicious? This week’s classroom technique of braising and stewing makes that possible as it uses inexpensive cuts of meat and cooks an entire meal in one pot.

fryer fresh chicken

Alas, in class I had to cut up a whole chicken again! After hitting the erase button on last week’s experience, Rona graciously walked me through the harrowing procedure again.

To see what I am stewing about click here for Poultry Part 1 )


Brilliant Braising

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.

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methods & madness…
class 11: poultry pt.1 – chicken in the kitchen

Poussin with Apples, Brandy and Cream
Recipes & Ramblings from Chef School

What comes to mind when you hear the word poultry? Hopefully it’s not chicken McNuggets! Actually, the word poultry refers to any domesticated bird used for human consumption including chicken, duck, goose, ostrich, turkey, pheasant, mute swan and emu.

This week’s blog focuses on chicken because, according to the USDA, chickens are the number one species consumed by Americans. I’m not a contributor to that stat, but after sampling some great recipes from class, I may convert. To understand my sordid past with chickens on the farm, please read my other chicken blog.

This week we learned how to cook your chicken using dry heat methods such as broiling, grilling, roasting, baking, sautéing, pan-frying, and deep-frying.

Something to Crow About

No matter how you cook your chicken, it can be a tasty and nutritious meal. No wonder chicken is the world’s primary source of animal protein. Chicken is also a great source of niacin, protein, vitamin B6 and selenium.  It is low in fat and cholesterol and has no carbs.

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