So, you might remember that I set some biltong (South African beef jerky) up to cure a couple of weeks ago. And now we have the finished product. I somehow got “It’s Biltong Time” – to the tune of Flight of the Conchords’ “It’s Business Time” – stuck in my head during this process.
Last entry! Got it in before the red carpet show! And these were the tough-to-pun-on films too…I bring you: Zuckerburgers:
This dish is about as decadent as a Marchesa gown. It is pretty much a fat fest. And it is out of this world – far and away my pick for “Best Oscar Dish.”
As I mentioned in my last post, I’m single this Valentine’s Day. I do, however, have a new relationship. With meat, and the curing thereof. Right now, I’m have serious and committed ties (for a week at least) to several pounds of beef rapidly on their way to becoming biltong – a kind of South African beef jerky.
Yesterday, I was inspired by Casserole Week at The Kitchn to get hot-dish happy. I found a “Ham and Apple Casserole” recipe in a 1966 compilation of army wives’ recipes.
You may have noticed that my recipe page is currently a little short on meat recipes. I tend to eat a lot more fish and eggs than red meat – but when I go for meat I really go for it. So, when I saw that Food 52 is having a Short Rib Contest, I thought…what better time than the present for going seriously carnivore? There are a lot of amazing recipes in my collection – and many of them have the “something I wouldn’t usually do in the 21st century” quality that I go for. The one I picked out of The Gold Cook Book is billed as “barbecue” but it turned out to more of a braise, cooked in tangily flavored beef broth. I figured another Gold Cook Book recipe – for Acorn Squash Rings – would add a little sweetness, freshness, and yummy winter flavor. Besides, I got a squash today at the farmer’s market…
