Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
I got my first job at A&W and only worked there the summer but that is where I met the love of my life. This sauce was made on site by...
-
Asparagus, Yellow Wax Beans, Kentucky Wonder Pole Beans, Herb Glazed Carrots, Corn Natalie made a comment on yesterday's entry reques...
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
While I am an advid fisherman neither of us hunt even though my husband goes to hunt camp each year. If the guys are lucky we get a bit of venison for the freezer. A friend of ours does not eat domestic meat at all. He brings me a lovely assortment of both large and small game. He hunts both the large and small game but I don't think he fishes much so I give him fish in return.
Our friend brought us moose shoulder steaks, enough for a lovely dinner for two. Moose meat is quite lean so it does need to be cooked on lower heat or braised. The flavour is fairly close to beef without the game flavour of venison. Unlike venison, moose meat does not require an additional fat like bacon for the mouth feel. It can be used very much like you would beef.
My husband grilled the moose shoulder steaks to medium rare. The steaks were served with honey glazed herbed baby carrots and camp-style potatoes. Both carrots and potatoes were cooked on the grill. It was a lovely and quite tasty, low fat dinner!
0 food lovers commented:
Post a Comment