Was quite average! Curious to hear feedback from anyone who would care to share… To be completely honest, I prefer the dry aged beef I purchase from Whole Foods; second to that would be the 'not dry-aged' grass fed filet. It was just so… regular! Good thing the rest of our dinner was delish- […]
Read More ›Try this lower-in-saturated-fat version than the traditional recipe for a classic Italian Favorite!No, I'm not suggesting you eat nitrite or nitrate-filled, high-sodium pork sausage on a regular basis! However, there are a few really clean choices out there now for turkey sausages with zero additives, but loads of flavor! I picked up a package at […]
Read More ›No, I'm not talking about the green, pickley, high in corn-syrup you buy in a jar and put on a hot dog! By definition, relish is, "something savory or appetizing added to a meal". When we engage in healthy cooking, often times we might be at a loss for ways to add flavor, without […]
Read More ›Is it possible? Don't you have to own a meat-locker to dry age beef? Apparently not! While perusing though one of my most favorite cooking mag, COOK'S ILLUSTRATED, I came across a reader's inquiry about this topic. All one needs to do is to wrap each piece of filet mignon, for example, in a length […]
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