Tag Archives: meat

Stuffed Peppers with Ground Meat, Farro & Feta in Lemon Sauce

The gist of this post is:  farro better than rice in stuffed peppers, in my opinion.  My Mom always used rice, lots of tomato product and green bell peppers in her version, which I still love, but I do something different that … Continue reading

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Indian-style Sloppy Joes

Here’s an odd recipe I concocted one afternoon when I had ground beef and pork on hand and not a whole lot else.      I thought about sloppy joes.  My Mom, who’s German, would not often make something so “American,” but she … Continue reading

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Thai steak salad

I had a large piece of leftover tri-tip (end of the bottom sirloin) on my hands the other day and wanted to use it as-is, since it was nice and rare.  One of the best ways to use leftover steak … Continue reading

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Bo Kho – Vietnamese beef stew

One of my favorite Vietnamese dishes is thit bo kho, or beef stew.  You often see it on menus as ‘beef stew noodle soup,’ and it comes in a big bowl with rice or egg noodles.  In Southern Vietnam it’s … Continue reading

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Your basic tripe stew

We love tripe.  My Mom is from Germany, and her family ate everything edible on an animal, and passed that principle down to me.  I often have tripe at dimsum, and it’s a real treat.  It’s usually served two ways.  Honeycomb … Continue reading

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Ribs for Super Bowl weekend

I don’t care about the Super Bowl but I care about ribs.   Ribs tend to be on sale now, so it’s a good time to pick them up.  I found spare ribs (cut from the bottom portion of the ribs … Continue reading

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Pork loin & bacon fat-sauteed cabbage sammies

  I have some leftover mustard-encrusted pork loin roast from the day before last, and I just saw 3/4 of a head 0f cabbage in my vegetable crisper, which makes me happy I saved the bacon fat from the BLTs … Continue reading

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Savory oatmeal

This may not be the most attractive dish to photograph, but it’s tasty. While I love hot breakfast cereals, I am not always fond of having them sweet, so I came up with this savory version a few years ago … Continue reading

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Eisbein

Being no stranger to all edible parts of an animal and coming from German farm stock via my maternal grandmother, I like to make Eisbein (pork hocks) once every couple of years.  There are many recipes for this traditional German dish … Continue reading

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Jon and bacon

Trays of bacon in the kitchen mean only one thing:  Jon is here.  Yes, I don’t use a frying pan.  I blast it in the oven at 400 deg. F. (convection), turning it over once during the process.  I don’t want … Continue reading

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