Grilled Turkey Giblet Anticuchos with Aji Pepper Sauce
Not everyone thinks nose-to-tail when it comes to poultry, but this recipe uses every last bit of our heritage turkey. Traditionally made with beef heart, today we are preparing this classic Peruvian dish that showcases the country's delicious native smoky pepper, with our heritage turkey giblets.
Aug 10, 2022
The Most Enigmatic Cut of the Pig, Center of the Plate at Union Square Cafe
"I love the country-rib chop because it's such a great representation of all the parts of pork I love. You get some of the rib meat, some leaner loin, and some really well marbled shoulder. The sum is a really flavorful piece of meat that cooks beautifully on the grill." — Executive Chef Lena Ciardullo of Union Square Cafe
Oct 2, 2020
Skewering Tips by Fatted Calf Charcuterie
Cooking meat on skewers is almost as old a technique as lighting a fire itself. It is hard to resist the ancient allure of meat on a stick. It is quick, versatile and perfect for feeding just as few as two or many more.
Apr 5, 2016
Roberta’s Style Ribs
Roberta's Pizza in Bushwick, Brooklyn has become famous for their legendary pies but our favorite dish is their Smoked Ribs. The secret is in the honey vinegar and togarashi sauce. Chef Carlo uses a simple salt and pepper rub before smoking the ribs. If you don't have a smoker we recommend using this sauce on simple low and slow grilled ribs.
Mar 30, 2016
Grilled Lamb Hearts with Onion Relish
Once you try these lamb hearts, you'll wonder why you ever paid top dollar for other cuts before. The firm, dense hearts stand up to a number of pairings, and this quick marinade and an easy, bright onion relish set these up for any kind of use. They shine as an entree over asparagus and grits or alongside potatoes and broccoli rabe, but my favorite way to eat them is to take the grilled hearts, slice them up, and mix them with a generous amount of the relish....
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