Cooking Quality Meats

Cooking with Saix – Episode 1.5 – Part 1

We actually recorded another episode with Chicken Parmesan, but I have no idea where the video files are. Baaaah. Ah well.

Here is Saix, cooking Taco Casserole.

I apologize for the audio and video quality. We were using my mother’s camera and it’s not as good I’m afraid.

Sheena’s Taco Casserole


2 Cups Elbow Macaroni
1 LB. Ground Beef, browned and drained
1 Can Whole Kernel Corn
1 Can Mild Rotel tomatoes
1/2 White onion, Diced
1 sm, Can Nacho Cheese Soup (Cream of mushroom, shrimp, or chicken works just as well)
1/2 Cup water
Chili powder, season to taste (You can also used pre-packaged taco seasoning)
Red Pepper Flakes, Season to taste
Salt and Pepper, to taste

Top finished product with cheese and/or sour cream. I’m sure Jalapenos would be good if you liked it spicy.

Step 1: Boil Noodles and drain
Step 2: Cook Hamburger and diced onions together until meet is browned and the Onions start to turn clear around the edges. Drain excess grease.
Step 3: Return drained meat and onions to pan and add the water and spices. Let simmer for 5 minutes.
Step 4: Add corn and tomatoes. Watch carefully and stir to mix in flavors.
Step 5: Add the soup. Lower heat and let simmer for 5 -10 minutes, stirring occasionally.
Step 6: Grease inside of pan and preheat oven to 350 degrees Fahrenheit
Step 7: Pour noodles into greased pan.
Step 8: Pour meat mixture over noodles.
Step 9: Cover the top with Grated cheese of a melt-able variety. My favorite is Cheddar.
Step 10: Place casserole in oven for 15 – 20 minutes.

:3 And that’s all you have to do!

I hope you enjoyed this recipe. If you would like to see more or request a recipe, comment here or send me a message!

Duration : 0:9:21

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Posted by mark - April 19, 2017 at 4:19 pm

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How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

1 comment - What do you think?
Posted by mark - April 14, 2017 at 10:51 am

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demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

Duration : 0:6:37

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Posted by mark - April 12, 2017 at 8:09 am

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How to Cook a Steak

From 2010 Cooking With Meat DVD available from Scottish Craft Butchers @

A simple practical guide with basic methods made easy! Very instructional and presented by Nicola Cargill. A professional production made with the assistance of The University of Abertay, Dundee and Dalziel Ltd.

Recipes courtesy of Quality Meat Scotland and are available at and

Duration : 0:3:39

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Posted by mark - April 11, 2017 at 7:18 am

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Match Vegan Italian Sausage – Cooking for Meat Balls, Meat and Pasta Sauce, Pizza Topping

Matchâ„¢ premium meat alternative looks like meat. It tastes like meat. It prepares like meat. Because it is meat from a healthier source. Match is a gourmet-quality vegan match for animal meat. So it provides the taste, texture and nutrition meat lovers want, without the saturated fats, cholesterol, hormones or antibiotics of animal meat.

Theyre the perfectly healthy, perfectly easy premium meat ingredients for your favorite recipes.

Duration : 0:1:49

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Posted by mark - April 9, 2017 at 4:55 pm

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Lone Wolf German Bratwurst cooked up in a pan! – Here is one way I like to cook up Lone Wolf German Bratwurst. mhhm, this has

LoneWolf Brats
White Onions
Extra Thick Bacon
Country Bob Sauce
Brown Sugar
Head Country Seasoning

See more about this sausage video at

Lone Wolf Wurst Meats produces authentic German-style wurst meats. So what are wurst meats? Wurst is the finest sausage made from beef or pork and spices. We take great pride in our heritage and are devoted to preserving our original family recipe and delivering the highest quality wurst meats for you and your family to enjoy.

Duration : 0:1:9

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Posted by mark - April 7, 2017 at 1:39 pm

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Ground Beef Adobo recipe

Sorry for the video and sound quality everyone. HERE IS THE RECIPE .

.2 lb Ground beef
.2 tablespoons of vegetable oil
.1 whole tomatoe fine chop
.Half onion fine chop
.1 Jalapeno fine chop
.Half cup fine chop cilantro
.3 cloves of garlic fine chop
.3 tablespoons of paprika
.1 tablespoon salt (optional)
Instructions: Fry garlic cloves 30 sec, add tomatoe,onion,cilantro,jalapeno,paprika.
Stir for 3-5min then ad Ground beef.
Stir and let cook for about 10 min and its ready to serve. You can use hard shell tacos or soft.thanks for watching.Enjoy

Duration : 0:4:47

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Posted by mark - April 6, 2017 at 12:42 pm

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Pre-Stuffing a Turkey?

Can I stuff my bird tonight? Will it effect the cooking time or quality of the meat or stuffing?
Please, no lectures about the dangers of stuffing a turkey. I’ve heard it all, have always stuffed my turkey and it hasn’t killed me yet.
If it makes a difference to the answer, it’s about 17 lbs and I’m planning to stick it in the oven around 11:00 tomorrow morning.
Thanks for your answers!

no, go for it, we’ve done this for years, be sure to refrigerate it right away till your ready to cook it.use a cooking thermometer in the breast area to be sure its done cooking

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Posted by mark -  at 12:25 am

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after , amino acids, baste, beef, before, braise, choice, connective tissue, cured meats, dry, enzymes,gelatin, grading, ground beef, ground chuck, ground meat, ground sirloin, inspection, lamb, less tender, marbling, marinade, meat thermometer, moist, pan-broil, pork, protein, retail,rib, roating,rump, select, sirloin, stewing, tenderness, tenderizing, variety meats, veal, whole sale , 4 oz or 1/4 lb. 6 0z or 1/3 lb. 8 oz or 1/2 lb

17)-____________-Serving portion of bonless meat or fish
18)-____________- is stewing is a dry or moist heat cooking method?
19)-____________- Is broiling is a dry or moist heat cooking method?
20)-____________-Which has the highest fat content : ground beef, ground round, ground chuck, or Ground sirlon?
21)-____________- The main nutritional value of meat and fish is complete______?_______

22)-____________-the most common grade of meat found in the grocery store.

23)-____________-what is the highest grade of meat avialiable?
24)-____________- A check to make sure meat wholesome and processed under sanitary conditions.
25)-____________-a guide to quality and cut ability.

26)-____________- a mixture of oil and an acid used to tenderize meat. Breaks down connective tissue)

27)-____________-Pounding, cuving and grinding are mechanical methods od doing this




20)-__ground chuck





25)-__variety meats

26)-__amino acids

27)-_ tenderizing

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Posted by mark - April 5, 2017 at 12:09 pm

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Can I feed my dog raw meat in Vietnam?

I was just wondering if it’s ok to feed my dog raw meat in Vietnam. I’m a bit nervous about the meat quality and though it’s fine cooked I wasn’t sure if he could get something from the meat. Should I just give him a cooked diet instead? Thanks!
Just to clarify some things.. the meat is for human consumption and is bought in a normal supermarket. I’m just weary of foreign meat. Maybe I’m being a bit paranoid?

You can, but just make sure that the meat you are purchasing is fit for human consumption. Purchase from traditional supermarkets (not the outdoor wet markets) and purchase ONLY very good quality meats.

Good luck!

7 comments - What do you think?
Posted by mark - April 4, 2017 at 11:31 pm

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