So I’ve never tried bison before. I eat….less meat than the average person, and generally only the basic four that I grew up with, in order: chicken, cow, turkey, pork. No fish (I try to like it, but I don’t), no woodland creatures, etc. I did try lamb once, but wasn’t a huge fan—it was a roast, and it was kind of greasy in my opinion, and just wasn’t great enough to overcome my guilt about eating a baby animal.
But I digress. So I’ve never eaten bison, but I’ve heard good things about the taste, and the nutritional value (less fat, for instance, than beef), and like all Americans, especially those who shop at *cough*Whole Foods*cough*or Trader Joe’s*cough, I am pretty interested in healthful eating. So when Josh found these delicious looking buns at Busch’s the other day (we’re always looking for the perfect hamburger buns and haven’t had a whole lot of luck), we figured that we’d grill today, the Friday before the 4th of July, since it’s gorgeous out and we’re both off work anyway. We like to use grass-fed beef because, frankly, it tastes better, and while we were waiting at the meat counter in Whole Foods, I couldn’t help but notice the bison, just sitting there looking delicious and figured now was the time! I convinced Josh eventually to agree. We bought a pound and returned home, dizzy with excitement. Continue reading
Today, Tyler Florence did a cooking “class” via Twitter on “The Ultimate Chili Dog.” The full recipe and an image (of, let me say, an impressively giant chili dog) are available on his blog.
He’s using all-beef hot dogs, which I applaud, altho I do prefer mine to be uncured, and his chili is full of goodness: olive oil, onion, ground beef, ketchup, chili powder, mustard, thyme, garlic. He tops the whole thing off with a homemade coleslaw. I’ve often wondered about the coleslaw topping thing. I think Josh used to get dogs topped with coleslaw at Red Hot Lovers but it’s just never been my thing. I’m not a huge fan of coleslaw and I prefer it to be a side item rather than a topping for my hot dogs, burgers and pulled pork sammiches. But that’s just me.
Anyway, this fantastic little series of tweets (who says Twitter is totally useless? Right, me) also featured a recipe for homemade potato salad, which you can find at the bottom of the chili dog post.
Enjoy! Follow Tyler on Twitter or check back on TylerFlorence.com every Friday for more classes.
…and it was.
Grilled spiced chicken quarters (cumin, coriander, ancho chile powder, cinnamon, lemon, olive oil, salt, pepper and rosemary)
BonAppetit has a guide of “global hot dogs” on their website this month. I’m not entirely sure how I feel about it. Some of the entries are just downright ridiculous (why would you put vegan mayo on a hotdog? Why would you put mayo on a hotdog at all?), while others are…interesting enough that I’d try it out but not so interesting as to be completely unappetizing in my particular opinion, and some are just genius. Continue reading
When I was a kid I had, for some unknown reason, a total love of all things Moroccan. Now, I’ve never been to Morocco (although I’d love to go some day), didn’t know anyone from Morocco, had absolutely no connection to the place whatsoever. But it intrigued me, and still does to this day.
So I love finding Moroccan recipes. I was particularly excited to see this one, while watching Tyler Florence’s show on Food Network. I love Tyler Florence. I really do. But I’ll wax poetic about that in another post later. Anyway, he was making Moroccan brick chicken with yogurt sauce and couscous and it looked, as all his food does, absolutely divine so I thought I would try it sometime.