Meat, Poultry, & Pasta

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Spam® Fried Rice

March 6, 2015

SPAM®, a processed pork product from the Hormel Food Corporation in Austin, MN, doesn't get much respect from people who consider themselves foodies. I have given it short shrift, myself, but have had a change of heart. Perhaps you will, too, after trying this recipe.

Recipe: Wild Game Pan Sausage

February 20, 2015

Austinite, Chris Houston, doesn't hunt for trophies -- he hunts for dinner (and lunch, and breakfast). He shares one of his favorite sausage recipes.

Shepherd’s Pie

November 27, 2014

Shepherd’s Pie or Cottage pie is a savory pie made of meat with a mashed potato crust. According to Wikipedia: The term cottage pie is known to have been in use in 1791,when the potato was being introduced as an edible crop affordable for the poor (cf. "cottage" meaning a modest dwelling for rural workers). ..The term "shepherd's pie" did not appear until 1877.

Maria Rodale’s Crispy Roast Chicken and Gravy

November 20, 2014

Roast chicken with crispy skin is one of the simplest, easiest things that can ever be made. You only really need three things: An oven, a whole organic chicken with skin, and a roasting pan that can go from oven to stovetop (for the gravy!).

Recipes: Thanksgiving Sides from Jack Allen’s Kitchen

November 14, 2014

If you're looking for Thanksgiving sides that will have your dinner guests asking for seconds, you cannot go wrong with a few delicious dishes from Jack Allen's Kitchen.

Tamar Adler Teaches Soup Making

October 2, 2014

Tamar Adler, cook and author of An Everlasting Meal: Cooking with Economy and Grace doesn't really use recipes when she cooks. But that doesn't stop her from making great food -- like soup.

Recipe: Pierogies

September 25, 2014

This variant of pierogi with a traditional cheese and potato filling comes from the kresy in the east of Poland. You can eat pierogi with a little melted butter drizzled on top and sour cream on the side, or some chopped grilled bacon.

HausBar Beef Caldo

August 22, 2014

Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.

Recipe: John Besh’s Croque-Madame

July 11, 2014

Chef John Besh operates seven restaurants, six of them in Louisiana, and one called Lüke’s in San Antonio, where you will find this sandwich on the menu.

Recipe: Orthopteran Orzo

June 6, 2014

Orzo, a rice-shaped pasta, gets its name from the Italian word for barley, but we all know that orzo looks exactly like juvenile bugs. Needless to say, it’s a perfect complement for crickets, especially three- or four-week-old nymphs, which are of a comparable size.