First of all, let me just give the disclaimer that there will be a LOT more beef posts coming in the near future. I went in on a cow share this year, and this is now what my freezer currently looks like. I am a fairly conscious meat eater, choosing leaner meats and locally raised when I can, but my perspective may be permanently altered after having some of these Eckler Mountain Meats. The beef was raised on grass pasture, supplemented in the winter with the farmers’ own barley hay, oats, and alfalfa, and are corn-, antibiotic- and hormone-free. What’s that they say? The best things in life are free?
It’s no secret that one of my favorite places in the world is Hipcooks. I’ve written about them many a time, and am happy to say that I have recreated multiple dishes they taught me, but I think this one is my favorite. To ward off the initial scrunchy face syndrome, Hipcooks wisely calls the sauce for this dish “Salsa d’Acciughe e Rosamarino”, which has a lovely ring to it, rather than what it actually is: garlic, rosemary, lemon and anchovy sauce. No matter what, it’s delicious, so wipe that scrunch off your face, make this up and enjoy the hell out of it!Continue reading
Wow! I was not confident this experiment would pan out, but I am happy to report it was a great success. Last week I assisted with the Thai Two On class at Hipcooks and was inspired to try my own variation of Thai chicken. Our instructor, Tristan said the easiest way to create a Thai tasting dish is to marinate some meat in garlic, ginger, brown sugar and fish sauce. And away I went!Continue reading