What We're Eating - A Food & Recipe Blog » meat

Blueberry Chipotle Stout Bbq Baby Back Ribs

Amanda — Thu, 10 Dec 2009 00:25:11 +0000

Betcha can't eat just one!

We’re eating tender baby back ribs cooked low and slow and basted with a blueberry chipotle stout barbecue sauce.

Just because I chose the rainiest day of the year in San Diego to make ribs doesn’t mean that I was stuck outside getting drenched in the inclement weather. Oh no! While grilled ribs are always preferable, you can achieve very moist and tender ribs by cooking them at a really low temperture for many hours in the oven. You won’t have the same smokey flavor that the grill provides, but when a hommie wants some damn ribs, she doesn’t always care if they’re smokey or not! (Plus, the addition of the smoked paprika and a little chipotle in the bbq sauce adds a slightly smokey flavor.) While it wasn’t this exact recipe, the family that I used to personal chef for requested my baked ribs more than pretty much any other meal. So, if you find yourself snowed in this winter why not crank up the oven, eat a little bbq and dream of summer?

Recipes in this post:

Rosemary Crusted Pork w/ Bacon & Rosemary Roasted Veggies

Amanda — Mon, 16 Nov 2009 00:22:02 +0000

Mmmm... pork. Pork is good.

We’re eating seared pork tenderloin crusted in rosemary salt and served with roasted brussels sprouts, cauliflower and butternut squash seasoned with bacon, rosemary and garlic. The dish was finished with a drizzle of tangy whole mustard cream.

So yeah, yeah, yeah we’re still on a fall foods kick in our house and this meal was really good, not to mention very simple, and you should all try it! But let’s move on to what I really want to talk about. Who here remembers the McSalad Shakers from the 90’s? I know at least a handful of you have to be with me on this. Anyway, for those who don’t remember it was a salad that Mickey Dees served in a cup with a lid; the idea being that you put the dressing into the cup, put the lid back on then do a little hippy hippy shake and voila! evenly disbursed salad dressing. It is this McSalad Shaker technology that appears in the recipe below. The part where I tell you to put all the seasonings and veggies into a pot then shake the crap out of it. Anyway, I hope when you go to make this recipe you will use the McSalad Shaker technique and perhaps dance around your kitchen whilest seasoning your veggies!

Recipes in this post:

The Ultimate Corned Beef Sandwich

Amanda — Tue, 10 Nov 2009 16:19:26 +0000

Behold...flaky croissant goodness!

We’re eating corned beef and sharp cheddar sandwiches on freshly-baked flaky croissants dressed with whole grain mustard, watercress and caramelized onions deglazed with balsamic and cider vinegar.

Sandwiches can be the most simple thing to cook and often times one of the most satisfying things to eat. At least that’s the p.o.v. in our house. That’s definitely the case with this sandwich! It was a breeze to make yet soul satisfying to devour. Tyler said it was ranked right up next to the Father’s Office burger – his favorite burger of all time. Damn high praise indeed! Caramelizing onions takes quite a long time but you can make the onions several days in advance and store in a sealed in the fridge until ready for use. We hope you guys make this sandwich and enjoy it as much as we did!

Recipes in this post:

Hearty Red Wine Braised Short-Rib Beef Stew

Amanda — Thu, 22 Oct 2009 22:38:39 +0000

So hearty. Perfect for a cool, crisp day!

We’re eating braised short rib beef stew filled with new potatoes, young carrots, cipollini onions and celery in a sauce made from red wine, balsamic vinegar, coffee and demi glace.

Good things come to those whose who wait. Yeah yeah yeah, I know. It’s so cliche of me to say, but seriously dudes. You just can’t get the same flavors when you braise something or make a stew or gumbo and then eat it immediately. Some dishes need a little time to rest; a little time for the different flavors to mingle & marry as they sit in the fridge overnight. In my opinion, pretty much anything that is stewed or braised is going to taste 10 times better the second day. That makes this dish perfect for taking to potlucks or serving at dinner parties. You HAVE to make it the day before the event so there’s no stress at all the day of. We hope you guys love this one as much as we did. We’d love to hear any feedback from you in the comment section!

Recipes in this post:

Red Wine Braised Short Rib Beef Stew

Brined Pork Roast w/ Curried Cranberry Apple Sauce

Amanda — Tue, 20 Oct 2009 21:21:32 +0000

A trio of holiday-y deliciousness!

We’re eating juicy curry brined pork loin roast served with a wild rice, chorizo & dried cranberry dressing and curried cranberry apple sauce.

Why’s turkey gotta be the star of the show at holiday meals? Why not change things up a bit and do something other than a fowl? Both T & I readily agreed that we would rather be feasting on this juicy brined pork loin roast and it’s accompanying curried cranberry applesauce than dealing with a 15 pound monster turkey. Now, I’m not dissing turkey, as you can see we love turkey. We just like to keep things fresh and change it up every chance we get. Life’s too short to eat the same holiday meal twice a year, every year for the rest of your life.

Recipes in this post:

Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

Amanda — Tue, 25 Aug 2009 18:03:52 +0000

Mmm bacon... Not just an internet fad!

We’re eating succulent grilled bacon wrapped pork tenderloin stuffed with fresh mission figs and crumbled blue cheese. The pork was served on a bed of spicy micro mustard greens and slices of mission figs with a drizzle of pomegranate vinaigrette.

Sure, bacon has blown up into yet another annoying and absurd internet fad, but that’s just because bacon has and always will be one of the tastiest foods known to humankind. If you don’t like bacon I really don’t understand how your deranged brain works. I would take a a slice of bacon over a chocolate truffle any day of the week. I would take this bacon wrapped blue cheese & fig stuffed pork tenderloin over pretty much any sweet item at any point in time. Disclaimer: I’m a savory kind of girl which makes me kind of biased.

This meal was the perfect balance of sweet, savory, smokey and salty…by god I wish I had a serving of it in front of me at this second. Just writing this post is making me salivate. It’s well known that figs, blue cheese and bacon are a great combo and apparently they are even better when grilled with a juicy pork tenderloin and drizzled with tangy pomegranate vinaigrette! I hope you guys enjoy this as much as we did!

Recipes in this post:

Nothin’ Beats Manda’s Meats

Amanda — Wed, 20 May 2009 15:51:07 +0000

Want a piece of our juicy meat? I know you do!

We are so ready for summer and our diet shows it! For the past couple of weeks we haven’t been able to get enough grilled food and summertime veggies. Tonight’s meal was no exception. We’re eating succulent grilled brined pork chops with a peppery brown sugar-cumin rub.

In my opinion, when working with a really thick pork chop, one of the best ways to impart flavor and keep the chops juicy is to let them sit in a brine for at least 1 day. The flavors in the brine work their way deep into the middle of meat and ensure that the pork chop will be both flavorful and incredibly moist to boot!

Do you see that gorgeous salad peeking it’s head out from behind the meat? It was the perfect compliment to the pork… but you’ll have to wait for our next post to find out more details (and the recipe)!

Recipes in this post:

Grilled Brined Pork Chops

National Meatloaf Day: Better Than Presidents Day.

Us — Tue, 16 Oct 2007 13:30:36 +0000

Stuffed meatloaf

In honor of National Meatloaf Appreciation Day, October 18th, Serious Eats is holding a meatloaf event that we couldn’t resist being a part of. We’ve concocted a meatloaf made with a mix of ground beef and hot italian sausage and stuffed with a ricotta, goat cheese, and fresh herb filling. The meatloaf was served with roasted brussels sprouts and whipped goat cheese and herb potatoes. Rock on meatloaf… we appreciate you!

The whole mealA: what is more american and needing of an appreciation day than meatloaf i ask you! what?!?
T: mmm… i don’t know. I’m really trying to think of something clever here, but everything I think of was invented in germany.
A: germany?
T: hot dogs were the first thing that came to mind. then hamburgers. Pretty sure there from germany, ~~although i’m not sure, and apparently am too lazy to put together the 10-second google search it would take to find the answer~~. (looked it up. I was so right.) Let’s just say that meatloaf is about as american as it gets.
A: and it for sure is deserving of appreciation. i love meatloaf. i’ve never made a stuffed meatloaf before… or one that used italian sausage in the meaty mix. i really dug this version, but it was a far cry from the meatloaf my mom made growing up.
T: yeah, it was a far cry from my grandmother Ghee’s version too, which was pretty classic- ketchup on the top, etc. But, I gotta tell ya, that meatloaf has been done a zillion times. I was excited to try something a little different, and this delivered, sister, it delivered. Mmmm mmm that ricotta in the middle was goood. And I loved the flavor of the italian sausage in there. I’d say this could be good enough to eat over and over. It rocked.
A: why thank ya T! like i said, i totally dug it too. i normally pay tribute to the classic style of meatloafing and do a tomato topping and everything…. but for appreciation days you’s gotsta think outside the box. the goat cheese and fresh herbs were really able to shine with the ricotta and bring out the flavors of the beef and sausage. while eating this meal i was really into getting a bite that consisted of a little bit of meat, filling, potatoes, and a brussels sprout. while that sounds like a big bite (it was!) the flavors just worked soooooo well together.
T: I was not so ambitious with my forking maneuvers. I did enjoy mixing the potatoes with the brussels sprouts, but I was happy to eat the meatloaf by itself. It was gOOd.
A: so, now that we’ve paid tribute to the mighty meatloaf, you got a rating for this bisnatch?
T: I give it a 4.76/5. Pretty damn good stuff, woman. You done good. What do you think?
A: i think i’m going to give it a 4.58/5. it was great. i’ve been on a really rich kick as far as cooking goes… maybe we’ll see a salad or something in the future, but for tonight i’m happy that there is leftover meatloaf for us to munch on!
T: hell yeah, me too. Although I’ve eaten so much rich food lately that a salad is starting to sound pretty damn good. I guess i’m hungry now too, so that could have something to do with it.
A: how about a meatloaf salad?
T: I don’t think I’d want to adulterate the meatloaf by mixing it with salad. A salad with the meatloaf would be good though.
A: alright! enough of this! a little less talk and a lot more action. let’s heat up some leftovers.
T: that sounds fantastic. it’s tough blogging on an empty stomach. Hasta luego!

Recipes in this post:

Roasted Garlic and Ricotta Stuffed Meatloaf