Tag Archives: Beef

Pyogo Jeon, Korean Stuffed Mushrooms, Lunar New Year

Posted on February 16, 2018 by

I started hunting around for a good Lunar New Year recipe from any appropriate Asian culture that celebrates this time of year.  I stopped dead in my tracks with this potentially gluten-free Korean recipe that incorporates… mushrooms!  And, you can … Continue reading →

Posted in Appetizers, Asian & Asian Influenced, Cooking, Meats, Mushrooms | Tagged , , , , , , , | 9 Comments

Grilled Hangar Steak

Posted on December 12, 2017 by

As of today, I am closing down my charcoal grill, and it will be recycled into whatever scrap metal anyone interested is wanting to use it for.  I grilled a hangar steak, some chicken wings, and some leeks. Hangar steak … Continue reading →

Posted in Cooking, Meats | Tagged , , , | 2 Comments

Grilled Venison Steak; Grilled Beef Ribeye Steak. (Keep Simple)

Posted on July 5, 2015 by

It’s grilling season!   (At least in North America.)  I purchased my current grill in 2011; it is charcoal and looks like a Weber, but came from some other company, and will be ditched into the trash (or, better yet, … Continue reading →

Posted in Cooking | Tagged , , , | 2 Comments

A Rub with Skirt Steak, Tomatoes and Mushrooms

Posted on March 10, 2013 by

… and garlic. The rub actually is very simple and basic, and would probably go well with flank steak or other steaks of that ilk.  (Flat iron, hangar, flap…)  Not everything needs to be complicated. For the rub: 1 heaping … Continue reading →

Posted in Cooking, Meats, Mushrooms | Tagged , , , , | 3 Comments

Test Driving: Eye of Round Roast

Posted on January 28, 2013 by

I am in a grass-fed meat share right now, which means one gets beef cuts one would not normally buy.  (I tend to be partial to the flank, skirt and flat iron steaks — rib eye if I felt that … Continue reading →

Posted in Cooking, Meats | Tagged , , , | 6 Comments

All Heart (and Swiss Chard)

Posted on June 4, 2011 by

Skillet Sauteed Beef Heart: One of my favorite cuts of beef, lamb, goat or venison is heart.  A warning, though, the beef heart is LARGE.  Prepare to serve a lot of people, or to freeze extras (preferably for salads, re-cooking … Continue reading →

Posted in Cooking, Meats, Offal | Tagged , , | 4 Comments