20 June 2011 § 5 Comments
I still love you my vegetarian and vegan friends, please don’t be mad at me, there will be more pulse recipes to follow I promise. This beauty did have a good life in a beautiful pasture upstate NY – no antibiotics and a grass-fed diet (oh the irony). And King Marv did really enjoy his Father’s Day treat.
Here’s how to grill the perfect steak:
- Bring steak to room temperature.
- Place on a medium hot grill, angle the bone so it is pointing to “2 o’clock.”
- Grill for 3 minutes, then lift and point the bone to “10 o’clock” (don’t turn the steak over – this is the same side and this is what gives you lovely gridded grill marks.) Leave at “10 o’clock” for another 3 minutes.
- Now turn the steak over for a chance to see the seared grill marks and to start cooking the other side! If you want rare grill the second side for 3 minutes, medium-rare for 4 minutes, and for medium 5 minutes.
- After your desired cooking time, remove the steaks and place on a nice clean plate (grill marks up!). Season with a little salt and pepper and add a knob of butter. Cover with aluminum foil and leave for at least 4 minutes to rest and to allow the juices to settle.
- You should have already opened the red wine by now, so pour another glass and enjoy.
19 June 2011 § 9 Comments
We went to Fleisher’s Grass-fed and Organic Meats in Kingston, NY yesterday. It is a butcher’s shop like no other. An army of butchers greet you in their black T-shirts sporting meat-related slogans such as”Bacon. The gateway meat”, “Bacon gives me a lardon” and my favorite “Praise the Lard”.
I’m not a big carnivore, I rarely eat red meat but this shop makes me want to consume vast quantities of it. The displays of raw meat actually looked appetizing with the cuts artfully arranged in glass cases.
The Ladies™ were happy as they were contained in the Kid’s Pen, one of them said “Oooh I’ve never seen a play area in a shop like this.” And I said “Oooh genius idea” as we were able to browse meat – beef, pork, lamb, sausage and grinds, as well a selection of local cheeses.
The owner of Fleisher’s Meats, Joshua Applestone was a vegan for 17 years. I’m guessing his philosophy was if I’m going to eat it, it has got to be good. His wife, Jessica only ate pastured meat from local farms.
Their meat is about 15% more expensive than the average supermarket. But I would prefer to eat less but better quality more flavorful meat. Their belief is it all starts with the quality of the farms:
- Farms are local – all located within 100 miles of the Kingston shop
- Farms maintain closed herds. Healthy, free-roaming steer are raised on the farm and NEVER bought at market.
- Their farmers NEVER feed their animals antibiotics, growth hormones or animal-by-products; animals are raised on a strictly vegetarian diet.
- Their steer and lamb are 100% grass-fed in season and grain-finished throughout the rest of the year.
- Their farmers feed their animals grain grown on the farm or purchased from a local farm co-op.
- Their animals graze on grass that is NEVER treated with pesticides or herbicides.
My dear husband and father of my children, King Marv, was in meat heaven when he heard me utter the magic words – “you have what you want, it’s Father’s Day”. He did show some restraint as he rejected a truly massive steak in favor of this beautifully marbled ribeye dry-aged steak. Happy Father’s Day!