All Posts including “meat”

Caveman Steaks

Until a few months ago, I had never heard of Caveman Steaks, but then Grillmaster Steven Raichlen entered my life. He is the subject of the PBS cooking series Primal Grill and is the author of The Barbecue Bible and Planet Barbecue, and he was also the guest chef at WPSU-TV’s annual Connoisseur’s Dinner. During his visit, the station hosted a cooking demonstration for donors and friends at our studios.

Steven is a great guy—very knowledgeable and capable, yet very low-key. The featured course, to be prepared outdoors on a cold February day, was his signature dish. The process is so simple and so primitive as to be almost disarming, yet the result is to die for.

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Steak au Poivre

Whenever I want to impress someone with my cooking this is my go to recipe. I have yet to meet someone who dislikes it, and in fact, it usually becomes one of their favorite meals. Everyone in my family is in love with this steak. Every time I go home to visit them, they ask me to make this. While this is recipe is intended to serve two people, it can easily be doubled for more.

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Penn State Meat Sale

While riding the bus to Innovation Park one morning, I saw a huge line of people standing outside a non-descript building. In my four years at Penn State, I never once paid any attention to this building, despite the fact that every football season I have walked past it on my way into Beaver Stadium. Outside there was a sign advertising a meat sale. Curious, I went online once I reached my destination and found what might be considered Penn State’s best kept secret. Almost every Friday during the Fall and Spring semesters, the Meat Laboratory holds a retail sale full of fresh cut, locally raised meat that is open to the public.

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Okra Hash with Spicy Sausage

Some folks are intimidated by okra, most likely due to its foreign origin and slimy texture. Before creating this recipe, I had only eaten fried okra, and, admittedly, it was not on the top of my list to eat again. But I wanted to give the vegetable a second chance.

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Keep it Clean, Keep it Cold

The first rule of food safety is “keep it clean.” In a close second to that basic food safety tenet is “keep it cold.”

The principles of safe food handling haven’t changed much from the basics my great-grandmother taught my mother. Those tips that were passed down from a 1900 southern Missouri homestead came from a simpler time, before the modern efficiencies of modern agriculture (and their unfortunate associated skepticism) were known.

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Goat: It’s What’s for Dinner

If you really want people to think you’re weird, tell them you ate goat. Ever since my husband and I cooked up some goat sausages on the grill, I’ve been singing this meat’s praises. It tastes great. It has less fat and more protein than beef. But the conversation seldom goes any further. When the subject of goat arises, so does the red flag in our brain that controls what goes into our mouth.

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Get Your Meat at the Fair

What’s in your freezer? Sausage, bacon, or ham for breakfast? Beef patties or flat iron steak for lunch? Lamb chops or roast for dinner? Believe it or not, you can find all of this meat and more at your local county fair.

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Brenneman’s Meat Market in Huntingdon

Every community has recognizable houses, families, buildings, and businesses that provide unique charm. In Huntingdon, Brenneman’s Meat Market is one such institution.

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What Are You Grilling?

What’s going to end up on your grill this July 4th weekend? We’re having lamb burgers and pork chops at my place.

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Cow-A-Hen Farm in Mifflinburg

At Cow-A-Hen Farm in Mifflinburg, Bill Callahan believes animals were given legs for a reason.

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