Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.
![SpicyAsianBraisedBeef-b4c291515c9673a983c449475632170d Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.](https://ofbf.org/app/uploads/2015/11/SpicyAsianBraisedBeef-b4c291515c9673a983c449475632170d.jpg)
Beef chuck is from the shoulder, a hard-working flavorful muscle that requires long cooking to become tender so the flavor can really be appreciated.
The Frontenac wine grape is a versatile variety that has found a home at the Maize Valley Winery. Relatively new in the wine making world, it bravely stands up to sub zero temperatures and unpredictable winters. Not as bold and dry as a Cabernet but not as sweet as a Concord wine, it earned the label “Middle of the Road” and goes well with grilled meats like this flavorful cut. If there are leftovers, add them to a salad the next day.
This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
A comforting meal on a cold winter’s day, this classic Hungarian inspired dish uses mixed chicken pieces so everyone—dark and white meat lovers—gets their favorite.
Traditional grilled cheese is simple and uncomplicated but use something like the nutty, intensely flavored, aged Walhonding from Kokoborrego and watch this sandwich go from humble to heavenly.
Turkey is central to a Thanksgiving menu, the dish that all others revolve around. Make sure you’re armed with the techniques that will result in a juicy, succulent bird. One of the most important is the resting time. Don’t skimp on that.
Another easy recipe for the grill.
Prepare ahead of time tip: Cut up your vegetables and tenderloin and place in a ziplock baggie in the refrigerator up to 24 hours before you plan to cook your fajitas.
The breasts need to marinate for four hours before grilling.
All you need is olive oil, lemon pepper, lamb and a grill!