Kitchen Hint of the Day!

Tied or netted roast..........


Remove any string or netting on roasted meat while it's still in the pan, so any seasoning or crusty bits fall into the delicious pan juices.

Healthy Meat Main Dish Recipes

From the EatingWell website and Magazine its Healthy Meat Main Dish Recipes. Delicious and Healthy Meat Main Dish Recipes with recipes like;  Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney, Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney, and Jalapeño Popper Burgers. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One!  http://www.eatingwell.com/

Healthy Meat Main Dish Recipes

Find healthy, delicious recipes for main dish with meat, including meatballs, meatloaf and casserole recipes, from the food and nutrition experts at EatingWell.


Grilled Pork Tenderloin with Sweet and Sour Rhubarb Chutney
For this healthy grilled pork tenderloin recipe, we've paired the meat with a zesty sweet and sour rhubarb chutney for a classic flavor combo. Add a big green salad and grill-roasted potatoes for a quick and elegant dinner.............

Jalapeño Popper Burgers
We've taken a simple burger recipe and made it pop with an easy three-ingredient jalapeño cheese topping. Ground sirloin is lean ground beef made exclusively from the center loin cut. It has less connective tissue than regular ground beef for a super-tender burger.........


Instant-Pot Mojo Pork
In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours..............



* Click the link below to get all the Healthy Meat Main Dish Recipes
http://www.eatingwell.com/recipes/22790/main-dishes/meat/

Kitchen Hint of the Day!

Hold the foil....


Don't cover a roast with foil while it's in the oven. The meat steams rather than roasts, and it toughens.

One of America's Favorites - Roast Beef Sandwich

A roast beef submarine sandwich

The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby's and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef (either the leftovers from a homemade dinner or deli meat), lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served cold or hot, and are sometimes served open faced.

Some trace the origins of the modern (American-style) roast beef sandwich as far back as 1877, with the then little known "beefsteak toast" recipe: cold beef, bread and gravy dish. In 1900, the dish was described by The Washington Post as "unattractive" and as "a tired ark in a gravy flood". The dish gained popularity in the coming years and by 1931, some critics even went as far as to describe it as "a true taste of South Dakota"

Roast beef sandwiches have been a specialty of the Boston area, in particular in the North Shore of Massachusetts, since the early 1950s, typically served very rare, thinly sliced (sometimes referred to

A fast food hot roast beef sandwich with fries

as shaved) and piled on an onion roll.  Restaurants specializing it include Londi's in Peabody, King's of Salem, Hot Box of Somerville, Mike’s of Everett, Nick's of Beverly, Harrison's of North Andover, Land & Sea of Peabody, and Bill and Bob's of Peabody, Salem and Woburn. In Brooklyn a small handful of establishments, beginning with Brennan & Carr in 1938, have served a variant of the sandwich, and two more directly Boston-derived roast beef restaurants opened in the early 2010s.

A modern variety of roast beef sandwich has become a staple in Eastern Massachusetts. Their most popular toppings are mayonnaise, James River BBQ sauce, and cheese (white American cheese on the bottom) individually or in some combination of the three, all together being called a "3-Way". A horseradish cream sauce can also be added for extra tang/zest. Kelly's Roast Beef restaurant of Revere, Massachusetts, claims to have invented the sandwich in 1951.

Similar sandwiches

Beef on weck

A traditional beef on weck sandwich

A traditional beef on weck sandwich
The beef on weck is a sandwich found primarily in Western New York. It is made with roast beef on a kummelweck roll topped with salt and caraway seeds. The meat on the sandwich is traditionally served rare, thin cut, with the top bun getting a dip au jus and topped with horseradish.

Chivito sandwich
The chivito sandwich is a national dish in Uruguay, and consists primarily of a thin slice of filet mignon (churrasco beef), with mozzarella, tomatoes, mayonnaise, black or green olives, and commonly also bacon, fried or hard-boiled eggs and ham. It is served in a bun, often with a side of French fries. Other ingredients might be added into the sandwich such as red beets, peas, grilled or pan-fried red peppers, and slices of cucumber.

Corned beef sandwich
The corned beef sandwich is a sandwich prepared with corned beef. The salt beef style corned beef sandwiches are traditionally served with mustard and a pickle. In the United Kingdom, pickle is a common addition to a corned beef sandwich.

French dip
A French dip sandwich

A French dip sandwich

The French dip sandwich is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served au jus, that is, with beef juice from the cooking process. Beef broth or beef consommé is sometimes substituted. Despite the name, this American specialty is almost completely unknown in France, the name seeming to refer to the style of bread rather than an alleged French origin.

Pastrami on rye
The pastrami on rye is a classic sandwich made famous in the Jewish kosher delicatessens of New York City. First created in 1888 by Sussman Volk, who served it at his deli on Delancey Street in New York City. It became a favorite at other delis, served on rye bread and topped with spicy brown mustard. Delis in New York City, like Katz's Delicatessen, have become known for their Pastrami on rye sandwiches.

Healthy Pulled Pork Recipes

From the EatingWell website and Magazine its Healthy Pulled Pork Recipes. I love Pulled Pork, and here's some Delicious and Healthy Pulled Pork Recipes with recipes like Shredded Pork Burrito Bowls with Veggie Slaw, Five-Spice Pulled Pork Sandwiches, and Slow-Cooker Red Curry Pulled-Pork Sandwiches. Find these recipes and more all at the EatingWell website. Enjoy and make 2019 a Healthy One!  http://www.eatingwell.com/


Healthy Pulled Pork Recipes

Find healthy, delicious pulled pork recipes including pulled pork sandwiches, crockpot pulled pork and spicy pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.


Shredded Pork Burrito Bowls with Veggie Slaw
This burrito recipe may lack a tortilla but it doesn't lack anything in taste. Spicy shredded pork, crisp and vibrant veggie slaw, and warm pineapple-lime rice combine to deliver a beautiful presentation in your bowl.........


Five-Spice Pulled Pork Sandwiches
These pulled pork sandwiches are designed to travel to a tailgate or picnic. Plan ahead to prep the pulled pork in the slow cooker a day ahead. Tote the pork in an aluminum pan and reheat it on a portable grill.......


Slow-Cooker Red Curry Pulled-Pork Sandwiches
Thai flavors—curry paste, fish sauce, lime and coconut milk—and a cabbage and cilantro slaw update this healthy slow-cooker pulled-pork sandwich recipe. A smaller slow cooker (such as a 4-quart model) is ideal for this healthy crock pot pulled-pork recipe. Look for red curry paste in jars in the Asian section of the supermarket........



* Click the link below to get all the Healthy Pulled Pork Recipes
http://www.eatingwell.com/recipes/19021/ingredients/meat-poultry/pork/main-dish/pulled/

Healthy Pork Main Dish Recipes

From the EatingWell website and Magazine its Healthy Pork Main Dish Recipes. Delicious Healthy Pork Main Dish Recipes like; Carolina Barbecued Pork, Italian Pork with Mashed Sweet Potatoes, and Pulled Pork Fajitas with Fresh Salsa Verde. Find these recipes and more all at the EatingWell website. Plus subscribe to the EatingWell Magazine, one of my favorites! Enjoy and Make 2019 a Healthy One!   http://www.eatingwell.com/

Healthy Pork Main Dish Recipes

Find healthy, delicious pork main dish recipes including pork chops, tenderloin and pulled pork. Healthier recipes, from the food and nutrition experts at EatingWell.


Carolina Barbecued Pork
A sweet and spicy dry rub adds amazing flavor to pork roast in this barbecued pork recipe. Don't skimp on the basting sauce during the last hour of grilling—it's loaded with tart vinegar, fresh herbs, and zesty crushed red pepper and adds a delightful zing to each bite of the pork.........


Italian Pork with Mashed Sweet Potatoes
This simple Italian-inspired recipe combines pork shoulder with aromatic fennel. As the pork cooks, its juices drip down to flavor the sweet potatoes that are nestled in the bottom of the slow cooker. Serve with steamed green beans for a complete meal..............


Pulled Pork Fajitas with Fresh Salsa Verde
Fresh fruity mango and slow-cooker pulled pork combine with a homemade salsa verde for a fajita recipe that won't disappoint. Only half the pork is used in this recipe so if you want to serve four people, double all other ingredients and use all of the pork..............



* Click the link below to get all the Healthy Pork Main Dish Recipes
http://www.eatingwell.com/recipes/18228/ingredients/meat-poultry/pork/main-dish/

Wild Idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

This week’s Wild Idea Buffalo recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. You’ll be using the Wild Idea 3 lb. Sirloin Tip Roast along with an incredible homemade stuffing (recipe below). You can find this recipe or purchase any of the healthy and delicious Wild Idea Buffalo Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One!
 http://wildideabuffalo.com/

Wild Idea Stuffed Bison Roast with Red Wine Gravy

I tested this recipe out on visiting guests, and it was a big success! Preping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

Ingredients for Roast and Gravy:

1 – 3 lb. Wild Idea 3 lb. Sirloin Tip Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage

Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.

4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

Savory Buffalo Sausage Stuffing
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Chorizo Sausage or Italian Sausage
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing

2½ – cups organic chicken stock

Instructions:
1) In heavy skillet over medium high heat, heat butter and olive oil.
2) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3) Add herbed stuffing and stir to incorporate.
4) Slowly add you stock. Mixture should be moist and hold together.
5) Transfer stuffing to a different pan to cool, and follow instructions above.

http://wildideabuffalo.com/blogs/recipes/55195073-wild-idea-stuffed-bison-roast-with-red-wine-gravy

Kitchen Hint of the Day! FRIDAY

Reducing the fat.......

Grill or roast meat on a rack so the fat drips away.

Kitchen Hint of the Day!

Reducing the fat.......


Grill or roast meat on a rack so the fat drips away.

Kitchen Hint of the Day!

Don't slice that yet............


If you slice into meat right after it finishes cooking, precious juices will escape. Wait 5 minutes before biting into burgers or grilled chicken, 7 minutes before cutting into steaks, and 15 minutes before carving a large roast.

Lunch Meat of the Week - Ham

Half ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term "ham" includes both whole cuts of meat and ones that have been mechanically formed.

Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.



The preserving of pork leg as ham has a long history, with Cato the Elder writing about the "salting of hams" in his De Agri Cultura tome around 160 BC.

There are claims that the Chinese were the first people to mention the production of cured ham.

Typical slice of ham

Typical slice of hamLarousse Gastronomique claims an origin from Gaul. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.

The modern word "ham" is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant "crooked". It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century.

Because of the preservation process, ham is a compound foodstuff or ingredient, being made up of the original meat, as well as the remnants of the preserving agent(s), such as salt, but it is still recognised as a food in its own right.


Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as

Hams aging in an atmospherically controlled storage room

wet curing. Additionally smoking may be employed. Besides salt, several ingredients may be used to obtain flavoring and preservation, from black pepper (e.g. Prosciutto Toscano) to saffron (e.g. the "Zafferano di San Gimignano").


Ham is typically used in its sliced form, often as a filling for sandwiches and similar foods, such as in the ham sandwich and ham and cheese sandwich. Other variations include toasted sandwiches such as the croque-monsieur and the Cubano. It is also a popular topping for pizza in the United States.

Antipasto with ham and sausage

In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Gammons were traditional cured before being cut from a side of pork along with bacon. When cooked, gammon is ham. Such roasts are a traditional part of British Christmas dinners.

Healthy Ham Recipes

From the EatingWell website and Magazine its Healthy Ham Recipes. Delicious and Healthy Ham Recipes like; Mexican-Style Ham and Egg Breakfast and Fresh Ham with Red Pepper Glaze. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018!  http://www.eatingwell.com/

Healthy Ham Recipes
Find healthy, delicious ham recipes. Healthier recipes, from the food and nutrition experts at

EatingWell.


Mexican-Style Ham and Egg Breakfast
Packed with protein and lower in carbs, these ham and egg breakfast sandwiches with guacamole will keep you full all day...........


Fresh Ham with Red Pepper Glaze
For this fresh roast ham recipe, look for meat that hasn't been cured or smoked. Many markets stock fresh hams, but you may need to special-order one to be sure. Ask your butcher to remove the skin and leave a layer of fat to self-baste the ham as it roasts.......



* Click the link below to get all the Healthy Ham Recipes
http://www.eatingwell.com/recipes/19022/ingredients/meat-poultry/pork/ham/

Meanwhile back at the SayersBrook Bison Ranch....Elk Taster (Sampler Pack #8)

This week from the SayersBrook Bison Ranch website (https://www.sayersbrook.com/) its Elk Taster (Sampler Pack #8). If you've never tried Elk Meat, it's time! Elk meat is good and lean. Plus it cook's up perfect and its a healthier Meat, like Bison, than beef. In this sampler pack of Elk you'll receive - * 1lb Elk Stew Meat, * 1lb Elk Ground, * (4) 4oz Elk Medallions, and * 3-4 lb Elk Chuck Roast. Plus at the SayersBrook website you can choose from Meats like; Bison, Wild Boar, Rabbit, Duck, Ostrich, and more! Plus they have a good selection of Heat and Serve prepared meals and be sure to check out all their recipes! Be sure to check it out soon. Enjoy and Eat Healthy in 2018!   https://www.sayersbrook.com/


Elk Taster (Sampler Pack #8)

Our Elk Country Sampler Pack consists of about 120 ounces of delicious meat. A variety of elk cuts for you to taste. We know you'll love the taste. It's mild and tender with no gamey taste. High in protein low in fat and cholesterol. No additives of any kind. Naturally raised, and free foraging.

Our elk pack includes:

* 1lb Elk Stew Meat
* 1lb Elk Ground
* (4) 4oz Elk Medallions
* 3-4 lb Elk Chuck Roast
https://www.sayersbrook.com/elk-taster-sampler-pack-8/



SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
https://www.sayersbrook.com/

Kitchen Hint of the Day!

Kepping Pork tender.........


Keep pork from drying out in the refrigerator by keeping it tightly wrapped. If the meat dries out it will become tough.

Meanwhile back at the SayersBrook Bison Ranch........WAGYU "KOBE" BEEF

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its WAGYU "KOBE" BEEF. Sayersbrook has domestic Wagyu beef raised by a network of family farmers who use traditional Japanese methods to raise the cattle. So now you can purchase a variety of WAGYU "KOBE" BEEF along with; Bison, Wild Boar, Elk, Rabbit, Quail, Ostrich, and more! So be sure to check the SayersBrook site out for these products, sales, ne items, and recipes! Now more on the WAGYU "KOBE" BEEF. Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/


WAGYU "KOBE" BEEF

Sayersbrook has domestic Wagyu beef raised by a network of family farmers who use traditional Japanese methods to raise the cattle.

It's the ultimate steak experience delivered to you door.

We carry

* Wagyu Beef New York Strip loin steaks - perfectly marbled, pre-portioned and ready to cook.
* Wagyu Beef Rib-eye steaks - Juicy, tender with unique marbling.
* Wagyu Ground Beef - luxurious, rich and beefy flavor.
AVAILABLE AFTER APRIL 30, 2018
http://www.sayersbrook.com/wagyu-kobe-beef/



SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

The Ohio Pork Council’s Pork-a-Palooza Saturday, May 19, 2018 from 1:00 p.m. to 7:00 p.m.

Ohio Pork Council’s Pork-a-Palooza

DATE AND TIME
Sat, May 19, 2018 1:00 PM – 7:00 PM EDT

LOCATION
Delaware County Fair
236 Pennsylvania Avenue
Delaware, OH 43015

The Ohio Pork Council’s Pork-a-Palooza, featuring: bacon, BBQ and beer, will be held on Saturday, May 19, 2018 from 1:00 p.m. to 7:00 p.m. at the Delaware County Fairgrounds.

Join us for an afternoon of delicious pork products from your favorite local restaurants and food trucks. Dance the afternoon away with live music from Big Daddy Blue, or take part in one of our family-friendly activities!
https://pork-a-palooza.com/

Kitchen Hint of the Day!

Grab a tomato..............


Tomatoes added to roasts will help tenderize them naturally. They contain an acid that works well to break down meats.

Kitchen Hint of the Day!

Bone or no bone..........


A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Kitchen Hint of the Day!

How healthy is Pork you ask.........

It is high in protein and essential vitamins, minerals and amino acid good for overall health. Lean pork, when trimmed of visible fat, is nutrient-dense, satisfying, and good for you. Some pork parts like that of tenderloin, loin chops and sirloin roast are made from the lean cuts and are more healthy than chicken.

Meanwhile back at the SayersBrook Bison Ranch...........Wild Boar Shoulder Roast

This week from the SayersBrook website (http://www.sayersbrook.com/) its Wild Boar Shoulder Roast. With Easter fast approaching, why not serve a Wild Boar Shoulder Roast. I've tried a couple of Wild Boar items and love them! But besides Wild Boar you can also find items like; Buffalo, Elk, Ostrich, Hams, Turkey, and more! They also have a good selection of Heat and Eat items to choose from and check out their Recipe selections. Now more on the Wild Boar Should Roast. Enjoy and Eat Healthy in 2018!




Wild Boar Shoulder Roast

Wild Boar Shoulder Roast 4-5 lb avg.  Al natural, with no added hormones, no antibiotics, additive free. From natural foraging animals. Wild Boar is low in sodium and is a good source of thiamin, niacin, vitamin B6, zinc, selenium and protein. It is also lower in saturated fat than beef. Roasts can be cooked at 275-300 F (135-150 C). We ship our wild boar meat vacuum packed and frozen with dry ice.
http://www.sayersbrook.com/wild-boar-should-roast-appx-4-5lbs-avg/





SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/