Pork Loin Country Style Ribs- What are Country Style Ribs?

Pork Loin Country Style Ribs

  Pork loin country style ribs are cut from the rib end section of a whole pork loin. Bone in pork rib chops or blade chops are cut from the loin about 1 to 1.5 inches. These chops are then cut in half lengthwise and the inside portion flipped over face up to give the appearance of individual ribs.


Pork loin rib chops 1 1/4 inch thick
Country style ribs can be grilled but are best done over low heat or even smoked.  Begin by seasoning your ribs with a dry pork rub. To achieve more tender country style ribs, first bake in a shallow baking pan, covered with foil at 275 degrees for one hour. Remove from oven and grill for and additional 15-20 minutes while basting with your favorite bbq or grilling sauce.

           Crockpot Country Ribs

I begin by lightly browing my ribs in a skillet with a small amount of oil for several minutes to get some color. Now add them to your crockpot and top with saurkraut, enough to cover them completely. Cook on low setting for 8-10 hours until they are fall off the bone tender. Easiest ribs ever.


Pork loin rib chops sliced
lengthwise

Pork loin country style ribs
Pork Western Style Ribs from a Pork Shoulder Butt

  Pork western style ribs are cut from a pork butt steak off of a pork shoulder butt or Boston Butt. The pork butt steak is then split through the center and these are referred to as Pork Shoulder Western Style Ribs.  Many people will throw these right on the grill but I would recommend the oven method first. Rub the meat with a dry pork rub covering completely. Place the ribs in a shallow baking pan and cover tightly with aluminum foil. Place into a preheated 275 degree oven for 1 hour. Remove from oven and let rest for 10 minutes while you preheat your grill. Grill for an additional 20 minutes while basting with your favorite barbeque sauce and cooking on all sides.

Pork Shoulder Butt or Boston Butt

Pork Shoulder Butt Steak
Pork Shoulder Butt Western
Style Ribs



Fresh Ground Beef Patties-Money Saving Tip

Save Money This Summer On Fresh Beef Patties

   Many supermarkets now carry pre-packaged fresh ground beef patties that can range from 3.49 lb to 5.49 lb depending on their fat content. In most cases these patties are mass produced and shipped to stores in gas flushed bags or modified atmosphere packaging. Not as fresh as you might think. You can save money by purchasing a small plastic mold for making patties for about $2 at most supermarkets. Look for sales on fresh beef cuts. I recently purchased a 2.5 lb beef chuck shoulder roast for 1.99 lb, about 5 bucks. Many stores offer free grinding service upon request. Ask to have your roast or steaks ground 3 times. Using my plastic patty maker I was able to make 8 patties over a quarter pound each and the beef was between 90-93% lean. Compare that to lean pre-made beef patties which are often more than double the cost.
Beef Chuck Shoulder Roast
Fresh Ground Beef Patties made from Beef Chuck Shoulder Roast

Boneless Skin-On Chicken Breasts- How to Bone Chicken Breast

Boneless Skin On Chicken Breasts


  Cooking chicken breasts with the skin on in one of the best ways to keep them from drying out while giving them that extra flavor from the skin. Although they may be hard to find at the grocery store, you may be able to purchase split chicken breasts and have the butcher remove the bone for you. If that service is not available, it is very simple to do on your own, as long as you have a good sharp knife.
Bone in Split Chicken Breast
Run knife along back ribs of breast

Boned Chicken breast with tenderloin removed
Continue to follow bones until breast has been compl-
etely removed.
Now that you know how to bone a chicken breast try them on the grill or check out my post on perfectly moist pan seared chicken breast. Don't forget, there is still plenty of meat on those bones that do not have to go to waste. Put them in a plastic freezer bag and store in your freezer until you have about 6 breast bones. Use for chicken stock, chicken gravy, chicken soup, and chicken salad. Season the meaty chicken bones lightly with salt and pepper. Preheat a stock pot with a small amount of vegetable oil over medium to medium high heat. Place bones in pot along with any excess fat or skin that may have been trimmed from breasts and turn several times until they get a light golden color.

After they are slightly browned on each side add 4-6 cups of water, 2-3 stalks of celery, 2-3 carrots roughly chopped (or baby carrots),  1/2 a medium onion roughly chopped, and either fresh or dried spices. (Rosemary,oregano,sage,marjoram,thyme, and pepper). I usually use Bell's Seasoning which has a blend of all of the above spices. Add salt or garlic salt to taste, cover, and simmer for 2-4 hours.
After removing from heat allow to cool for several hours. If you wish to skim off any excess fat, place pot in refrigerator for 8 hours or until fat settles on top of the chicken stock and remove with a large spoon. Pour liquid through a strainer and collect in a seperate bowl. Celery and carrots can be used if making soup,otherwise discard. The broth or stock can be kept in the fridge for 7-10 days, or put into containrs and frozen for 6-12 months. Use for homemade soups, stews, and gravies. Or try using your homemade stock instead of water the next time you make rice.

 The chicken backs and ribs should still have plenty of meat on them if you have the time and patience to pull the remaining meat off of the bones. I use this to make chicken salad. Just add chopped onion,celery, salt and pepper. Mix with light mayo and a small amount of lemon juice.



Homemade chicken stock

Pork Can Now Be Cooked Like Beef,Lamb,and Veal-145 Degrees F.

Pork Is Considered Safely Cooked at 145 Degrees F. by USDA

   Due to newer standards in the farming industry the USDA declares that Pork can be safely cooked to a 145 degree temp. This temperature is high enough to kill any pathogens that may be harmful to humans. Professional chefs have prepared pork this way for many years but now the everyday backyard griller can leave it a little on the pink side without worry. The previous recommended cooking temp. was 160 degrees. Put simply now beef, lamb, veal, and pork are all considered safely cooked at a internal temperature of 145 degrees F. It is recommended that the meat be allowed to rest for at least three minutes after it is removed from the heat source. Ground meats, however, including ground pork should always be cooked to 160 degrees F. for food safety. 
  
Cook to 145 degrees F. and let rest for 3 minutes when removed from heat.


Beef Chuck Pot Roast Boneless-Boneless Chuck Eye Roast

COOKING A BONELESS BEEF CHUCK EYE ROAST

Boneless Beef Chuck Roast for Pot Roast

Cooking a beef chuck roast (sometimes called a chuck eye roast) is best done in a dutch oven or in a slow cooker or crockpot. It is a favorite among all cuts for pot roasting. The dutch oven method can save you a few hours, but I like to throw this in the crockpot in the morning and have dinner ready when I get home from work. It's very simple. When using a slow cooker I prefer to brown all sides in a frying pan before adding to crockpot. Add 1 can or about 8 oz. of beef stock, 1 cup of water, and 1 cup of onion soup mix. I also add some chopped onion and garlic. Cook on low setting for 8-10 hours. In a dutch oven, bring above ingredients to a simmer on top of stove and then place into a 300 degree oven for 4-5 hours covered. Make sure meat is covered nearly completely  in liquid. Depending on the size of your roast, your crockpot, and your dutch  oven you may need more or less. I usually cook a 3 to 3.5 lb roast.

Other recipes to try:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/stracotto-pot-roast-with-porcini-mushrooms-recipe/index.html

http://www.foodnetwork.com/recipes/emeril-lagasse/cola-braised-pot-roast-recipe/index.html

Beef Tri Tip Steak-Beef Tri Tip Roast


Beef Sirloin Tri Tip
USDA Choice Tri Tips Trimmed and well marbled

Beef Tri Tips are a tender cut of beef cut from the hip or sirloin primal. They can be grilled, oven roasted, sliced thin for sandwich steaks or stir frying, or cut into cubes for kabobs. If  you can' find this cut at your local supermarket ask a butcher if you can have it custom cut as many markets merchandise this cut differently or even sell it under a different name. I have seen them sliced and sold as a top sirloin filet steak.
 Tri tips are one of my first choices when it comes to making beef kabobs. Cut into 1 to 2 inch cubes and marinate for up to 2 days in a plastic ziploc bag before skewering. If you don't have time to marinate don't worry. Combine worcestershire sauce, and teriyaki sauce, and baste with a brush while grilling.
Beef Tri Tips Skewered with Vegetables
Beef Tri Tip Kabobs w/ vegetables and teriyaki glaze

To oven roast Tri Tips: First season the beef with your choice of seasonings. I use a steak rub which is basically coarse salt,black pepper,dehydrated onion and garlic, and other spices. Preheat oven to 350 degrees. I prefer to first pan sear the tri tip on each side in a cast iron skillet before placing in oven. Once seared place roast in oven in a shallow baking dish for approximately 30 minutes. Remove from oven and let stand for at least 10 minutes before slicing. Beef Tri Tips can range between 1.5 and 2.5 lbs each. You may need to adjust your cooking times to the size of your cut. 30 minutes is an approximate time for a 2 lb steak.
Pan Seared Oven Roasted Tri Tip Steak/ Roast

Stir Fry Beef and Vegetables-Beef Tri Tip Strips and Peppers






Moist Juicy Chicken, Tender Juicy Beef, Flavorful Fall off the bone Pork

How do Restaurants Get so much Flavor into the Meat?

You might be surprised but alot of top kitchens use flavor injectors to enhance the meat that they serve. Whether it is poultry, beef, lamb, pork, or veal, the quickest way to enhance it is with flavor injection. You can get more flavor and moisture into the meat than you can by marinating for 24 hours!  Cook moist chicken every time. Enjoy steaks and roasts that have full flavor the whole way through. Enjoy all the benefits of marinating without all the time and hassle. This is a must for every serious cook, especially during the grilling season. Order now from Amazon.com and get yours for Memorial Day weekend. Your guests will wonder what your secret is?

Seasonings For Pork, Pork Ribs, Pork Butts, Pork Shoulder, Pork Roasts, Chops

Pork Seasoning for All Cuts of Pork

Not sure how to season your pork spareribs or babyback pork ribs? How about seasonings for a pork roast or pork chops. Try McCormick Grill Mates Pork Rub. A great blend of spices to make any grilled pork the best it can be. I use this everytime I make pork ribs and I don't have to go digging through my spice cabinet to find all the spices. This has just the right blend already. Save space and time! Order from Amazon.com today and save.






Fresh Pork Spareribs


Center Cut Pork Chops for Grilling

How to make Beef Flank Steak Florentine Pinwheels with Spinach and Mozzarella

Beef Flank Steak Pinwheels

Beef Flank Steaks Rolled with Spinach and Mozzarella

I start with 2 small to medium sized flank steaks about 1 1/4 to 1 1/2 lbs each trimmed of most visible fat. Either ask your butcher to put them through the tenderette machine, or pound them out yourself until they are about 1/3 of an inch. I then take the two steaks and overlap the edges, use a kitchen mallet to pound the overlapping edges into one another to make one large flattend piece that can be easily rolled. Place a nice layer of fresh spinach or baby spinach leaves on top of the flank steaks, spread out evenly. Layer thin slices of mozzarella cheese over the spinach. Using both hands try to tightly roll the combination into a log. Secure by tying with kitchen twine at 2 inch intervals. Slice in between the ties, giving you 1.5 to 2 inch thick pinwheels. Season lightly with salt and pepper. Pan sear in a cast iron  or  oven safe skillet with a little olive oil and garlic about 2 minutes per side. Remove from burner and place into a preheated 350 degree F. oven for approx. 20 minutes.

How to make Pork Loin Florentine Pinwheels with Spinach and Mozzarella

Pork Florentine Pinwheels

Boneless Pork Loin Rolled with Fresh Spinach and Sliced Mozzarella


To make these you will need a 2-3 lb boneless center cut pork loin (well trimmed) and butterflied, kitchen twine, 1 bag of fresh spinach or baby spinach, and about 12 thin slices of mozzarella cheese. If possible ask your butcher to butterfly the pork loin for you. If you ask nicely they might even put it through the tenderette machine. That will flatten the pork out even more and make it much more tender as shown above. If they cant provide that service you will need a kitchen mallet to tenderize and flatten the pork out enough to be able to roll, about 1/3 of an inch. When pork is ready cover with a nice layer of fresh spinach. Place a layer of overlapping slices of mozzarella cheese on top of the spinach. Using two hands begin to roll the pork into a log. Tie with kitchen twine every 1.5 to 2 inches. Slice into steaks between the twine so that each piece is held together by one strand. These take practice so don't be frustrated if they don't come out perfectly on your first try. To cook preheat oven to 350 degrees F. Heat a cast iron or oven safe skillet on the stove top over medium high heat. Add 2 tablespoons of olive oil. Season pork lightly with salt and pepperSear the pork pinwheels 2 minutes on each side and place skillet into the oven for 25 minutes.



How to Cook a Rib Roast of Beef- Commonly referred to as Prime Rib

Beef Rib Roast

A beef rib roast is commonly called prime rib even though most people don't realize Prime Rib is a beef rib roast from USDA Prime Grade beef. If you purchase a beef rib roast from a supermarket or other local meat retailer chances are it is not USDA Prime beef, which can be very exspensive. I reccomend looking for a USDA Choice Grade beef rib roast which is nicely marbled.

Nicely marbled USDA Choice Grade Beef Ribs

When Purchasing a Beef rib roast you will want to buy 1 rib per every 2 adults. One full rib may be between 1.5 and 2.5 lbs. To begin cooking your beef rib roast preheat your oven to 400 degrees F.  Rub a light coating of olive oil over the entire roast. Season with salt, pepper, onion, and garlic powder. Or use a blended spice like a steak seasoning or beef rub. Place in a roasting pan with the bones down fat side up. Place into preheated oven for 16 - 18 minutes per lb. or until desired degree of doneness. Remove from oven and cover roast loosely with aluminum foil. Let roast rest for 15-20 minutes before carving.




Petite Sirloin Steak-Easy How to grill Instructions

Easy Cooking Instructions for Petite Sirloin Steaks

Petite Sirloin Steaks 1" thick
The most important thing to remember when preparing beef for grilling is to allow it to come to room temperature before grilling to allow for the most tender steaks possible. When steaks have reached room temperature or close to you can start to season them. I begin by applying a light rub of olive oil over the steaks, this will help the seasoning to stick to the meat. Next I apply a moderate amount of seasoning( I use McCormick Montreal Steak Seasoning). This is a blend of salt,garlic,black and red pepper, sunflower oil, onion,spices, and extractives of paprika. Now it's time to preheat
Seasoned Steaks
your grill. Set it to high and allow about 5 minutes to reach about 500 degrees. Pace steaks on grill and reduce heat to medium high. After 2 minutes rotate the steaks 1/4 turn but do not flip. After two more minutes flip the steaks over. Cook an additional 2 minutes and then rotate them 1/4  turn, to give the nice criss-cross grill marks. Grill for 2 more minutes, for a total of 8 minutes and remove from grill. Let stand for 5-10 minutes before slicing. These cooking times are approximate for steaks that are 1 inch in thickness for med-rare.

Grilled and sliced Petite Sirloin Steaks


Petite Sirloin Steaks-What are they?

What is a Petite Sirloin Steak?

A petite sirloin steak is a cut from the top sirloin (hip) of beef.  The Tri-Tip has been removed and the remaining piece of top sirloin is sliced lengthwise before being cut into smaller steaks. This can be done for a couple of reasons. One is that it reduces the size of the individual steaks to more of an individual serving size, making it easier to serve and easier to flip on the grill. Another reason might be that by cutting a top sirloin of beef this way almost gives the steak the appearance of a large filet mignon or beef tenderloin steak. While this is a fairly tender cut of beef it is not to be confused with a beef tenderloin steak.
Petite Cut Sirloin Steak - Beef

Perdue All Natural USDA Process Verified Chicken-What is process verified?

Perdue Recieves USDA Process Verified Seal


  Perdue is the first national poultry company to recieve this type of seal for their chicken farming practices. This means that the USDA (United States Department of Agriculture) has audited Perdue's processes and has verified any claims made on their packaging. These claims include: All Vegetarian Diet- No Animal By-Products, Raised Cage Free, and Tenderness Guaranteed. Learn more about Perdue's products that feature this Seal: http://perdueverifiablygood.com/index.html


Perdue Whole Roaster featuring the USDA Process Verified Seal

How to Cook a Whole Roasting Chicken

Cooking Instructions for a Whole Roasting Chicken

Preheat your oven to 350 degrees F. Next rinse the chicken inside and out with cold running water and be sure to remove any gizzards,liver,neck,heart,etc. Pat the chicken dry with a paper towel. Next rub the outside of the chicken with a little bit of olive oil and  season inside and out with salt and pepper and any other poultry seasonings you prefer. I use Bell's Seasoning (a combination of ground spices: rosemary,oregano,sage,ginger,thyme,and pepper.) I also prefer to cook my stuffing outside of the bird in a seperate pan and instead stuff the chicken with any combination of fresh fruits and vegetable you like. I sometimes use a combination of a quartered lemon, quartered onion, and some celery stalks. Also try oranges,limes,apples, and carrots. These will keep the meat nice and moist while cooking as they steam inside the bird. Place the chicken breast side up on a rack in a shallow roasting pan and place into your preheated oven. For a 5-6 lb chicken roast approximately 1 3/4 hrs to 2 hours. For a 6-8 lb chicken roast between 2-2 1/2 hours. The internal temperature should reach 180 degrees F.

Find out more about Bell's Seasoning:http://www.brady-ent.com/products.html#bs


Perdue All Natural Process Verified Whole Roasting Chicken

How to make Veal Shanks for Osso Bucco

Veal Shanks for Osso Bucco

Veal shanks are a tougher piece of meat that can be transformed into a mouth-watering, fall off the bone meal. Plan ahead as this dish will need 3-4 hours of cooking time.

Veal shanks about 1 1/2  inches thick

Start with some nice center cut pieces of veal shank about 1.5 inches thick, if you like them thicker, just add a little to the cooking time. Preheat three tablespoons of vegetable oil in a large dutch oven on top of the stove. While the oil is heating lightly dredge your veal shanks in all purpose flour. Add the shanks to the oil when it begins to smoke. Brown the veal on all sides and remove from pan. Next add chopped onion,carrots,garlic, and celery. Season with salt and pepper. cook for about 5 minutes. Next return the shanks to the pan and add your choice of white or red wine, chicken or beef stock. I would reccomend using a white wine with the chicken stock,and a red wine with the beef stock. Use enough liquid to almost completely cover the veal shanks. The actual amount of liquid you need will depend on the size of your dutch oven. Also I prefer to use more stock and less wine which is why I dont give specific amounts. Use your own judgement on these amounts. Now add two or three tablespoons of tomato paste, a sprig of fresh thyme,a sprig of fresh rosemary, and 1 bay leaf. Cover and bring to a simmer. At this point I prefer to add the dutch oven to a preheated 300 degree F. oven for about 3 hours.

More Veal shank recipes:

http://www.imafoodblog.com/index.php/2009/03/04/osso-bucco

http://simplyrecipes.com/recipes/osso_buco/


http://www.foodnetwork.com/recipes/giada-de-laurentiis/osso-buco-recipe/index.html