Parmesan Meringue Clouds and Meatballs

Parmesan Meringue Clouds and Meatballs

This week’s supper challenge theme is “TV or movie inspired” theme. There are so many options to choose from! Who doesn’t start drooling or find their stomach rumbling when watching a good show? Its a dream come true to think food could rain from the 

Korean Inspired Brussel Sprouts with Pan Fried Mackerel

Korean Inspired Brussel Sprouts with Pan Fried Mackerel

The best thing about Korean food is the flavor punch!  It might have been the K-cup with spicy pork I had for lunch, but when I thought about cooking the young brussel sprouts in the fridge, I had to cook it.  Conveniently, I live by 

Smoked Beef Tongue

Smoked Beef Tongue

In South American, European and Asian cultures, beef tongue is a delicacy.  Its flavorful and very tender. The “trick” is not to think of it as tongue. Its simply beef!   If there is a restaurant with beef tongue on the menu, I’ll be ordering.  

Taco de Lengua

Taco de Lengua

As this week’s supper challenge theme of “Halloween,” this is both a trick and a treat.  Taco de Lengua is a beef tongue taco and smoking the beef tongue for extra flavor is worth it. Don’t worry, these tacos are not as scary as you 

How to Spatchcock

How to Spatchcock

Here it is, instructions to spatchcock with pictures below! I’m not sure I’ll ever get over this fowl word <haha, get it? Fowl for poultry, not a foul word!> I know you want to spatchcock, so you can brag to your buddies. Check out the 

I Like to Spatchcock

I Like to Spatchcock

No, its not a foul word, its a fowl word! Spatchcock means to remove the spine or backbone of poultry, flatten the poultry so it is ready for grilling. So, a fancy word for a butterflied chicken, duck, goose, turkey, cornish hen. So, why “spatchcock?” 

Love Me Tender and Marinate Me

Love Me Tender and Marinate Me

I’m Curious Marinating meat is first, to instill flavor into meat and then, often known to tenderize the meat and collagen via acid or enzymes. But does connective tissue in tough cuts of meat actually breakdown with acid? Do enzymes increase tenderness? How do acids 

(Tri) Tips to Better Beef

(Tri) Tips to Better Beef

There really are tips to better beef below! But first, a quick tip on a lesser known beef cut. Tri Tip is a triangular cut found at the bottom of the sirloin. Originally marketed and made popular in Santa Maria, California in the 1950s, this 

#LoveCDNBeef #allforthebeef

#LoveCDNBeef #allforthebeef

Fun facts about Albertan and Canadian Beef that will moo you: Canada is one of the largest exporters of red meat and livestock in the world? We export around 45 percent of Canadian beef and cattle production each year! Canada’s pasture and prairie store up