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Beef and Pumpkin Chili

Beef and Pumpkin Chili

Full disclosure: this chili is actually made with Hubbard squash, not pumpkin.  Did you know that Hubbards are often processed and sold as canned pumpkin?  True.  They are more densely-fleshed than pie pumpkins and make for a smooth puree.  However, I felt that “Beef and Hubbard Squash Chili” was too verbally clunky.  At any rate, […]

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Burgers with BBQ Sweet Onions and Smoked Gouda

Burgers with BBQ Sweet Onions and Smoked Gouda

We use our outdoor grill almost year round, and this weekend we have had beautiful grilling weather.  I grilled up some 1/3 pound pastured, organic beef patties from Rocky Mountain Organic Beef and piled on some sweet Colorado Onions from our C.S.A. share with  Grant Family Farms, which I caramelized and seasoned with a Korean-style […]

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Grilled Flat Iron Tacos with Sweet Pickled Onions

Grilled Flat Iron Tacos with Sweet Pickled Onions

Those of you have have been reading along for a while know that I rarely post recipes for beef.  The reason for this is simple: we only eat meat if we feel confident about the way the animals have been raised, and that rules out the vast majority of meat produced in this country.  That’s […]

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Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

Braised Beef Short Ribs with Blackberry-Pinot Noir Jus

On the occasions when we do eat meat, we get local, pastured meat and do something with it to make it memorable.  Recently I ordered some beef short ribs from Grant Family Farms and did a long, slow braise with a blackberry and flipflop wines Pinot Noir base. For tender, unctuous short ribs you want […]

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Bloody Mary Pappardelle with Grilled Ribeye

Bloody Mary Pappardelle with Grilled Ribeye

While we have not been getting socked with giant snowfalls like some parts of the U.S., it has been cold and snowy along the Front Range, and I have been leaning toward some heartier dishes.  I pulled a beautiful, pastured ribeye steak out of the freezer that we bought last summer from Honeyacre Farms, and […]

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The Snooty Cheesesteak

This week I received a couple of flank steaks from Hearst Ranch for a product review (via the excellent Foodie Blogroll–thank you!), and this is part one of a two-part recipe review of their grass-fed and grass-finished beef.  Tonight I used one of the flank steaks to make a dry-rubbed, grilled flank steak sandwich that […]

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