The double cut tomahawk chop looks like something cut by God’s own butcher — it is as powerful a presentation as it is elegant, the kind of thing that makes meat lovers genuflect with love even as they wonder how to cook the darn thing. It’s over two inches thick and it takes some secret […]
The post How to Master the Double Cut Tomahawk Chop : An Epic Tale of Pork Chop Wonder appeared first on HERITAGE FOODS USA.
One of the best things about making big dinners is having leftovers for lunch the next day. Usually, if we have some steak or lamb left over, it is going into a sandwich. But have you thought about making hash? Lamb hash is a very special treat indeed — just like beef hash all you […]
The post Leftovers! appeared first on HERITAGE FOODS USA.
Check out Executive Chef Tarasco, a great supporter of heritage breeds, as he talks meat marbling and cooks a beautiful thick-cut heritage pork chop on the wood-fired grill at Marta!
The post In the Kitchen with Executive Chef of Marta Restaurant, NYC, Joe Tarasco appeared first on HERITAGE FOODS USA.
There aren’t a lot of tricks for making a great roast. But we wanted to share with you one of our favorite methods of cooking a pork tenderloin, not only a house favorite here at Heritage but a never-fail crowd pleaser. When done right it is as elegant as filet mignon, the perfect foundation for dinner parties or just a date for two....
The post Dreamy Pork Tenderloin: Put the Skillet in the Oven appeared first on HERITAGE FOODS USA.
Ingredients 1 Duroc Pork Tenderloins 3-4 pounds of Kale 1 cup good soy sauce 1 cup mirin (sweet cooking wine from Japan) 1 cup real maple syrup pinch of red pepper flakes 2 onions quartered 2 carrots peeled and chopped roughly 2T brown sugar 10 green onions with roots cut off […]
The post Maple-soy glazed Pork Tenderloin on Sautéed Kale by Chef Scott Benjamin of Four Olives Wine Bar appeared first on HERITAGE FOODS USA.
Want a hot recipe? Here’s one: choose a lovely, well-sourced piece of meat — from a merchant that you trust, sourced from a farm that you know, and a breed you have come to love, and add fire. Et voila! There’s your recipe. Just remember, the fire is the constant, the meat is the variable. And don’t forget where it came from, so you can do it again.
The post It’s the Meat… appeared first on HERITAGE FOODS USA.
No one’s saying to fricassee a Komodo dragon, or cacciatore an American Bald Eagle, but you should definitely think about roasting a Gloucestershire Old Spot pig, or grilling a Tunis lamb....
The post Eat An Endangered Species appeared first on HERITAGE FOODS USA.