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.
Almost anything goes when it comes to skewers. You can keep your seasoning simple with just a smattering of fresh herbs and crushed garlic or open wide your spice cabinet and throw caution to the wind. Although lean and tender cuts are often favored, even those cuts not tradi...
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.