Posts tagged "meat"

Chef Ron’s “Prime Rib & Rib Eye-Steaks.. a Beef Bonanza!”

NOTE: The vid quality is WAY below our usual standards-I apologize. Our $5000 Sony HD-cam set put a loaf on the linen (6 months old) so we will be “roughing” it for a month or so!
THAT BEING SAID… this one is BIG FUN as chef Ron and youngest son Michael brave sub-freezing temps and a huge slab of dead steer to bring you “Prime Rib & Rib Eye-Steaks a Beef Bonanza!”
The Executive Chef Catering presents: Chef Ron – la Alta Cucina! Season 2-a :
Chef Ron’s “Prime Rib & Rib Eye-Steaks.. A Beef Bonanza!”
Master Chef Italian Cucina Ron Johnson takes us on a video journey through “la Alta Cucina Italiana” passing along many recipes he learned (and some he helped create!) at la Scuola di Cucina Italiana” en Todi, Italia where he apprenticed for his Master Chef Certification in 1988.
“la Alta Cucina” explores the truest passion for food and cooking as only known and experienced by the Italian culture. Taking the time, no matter the cost, to hand select the finest, freshest ingredients anywhere and preparing each dish with knowledge, skill and devotion- serving each guest as the most important to ever enter your home… la Alta Cucina Italiana!

Duration : 0:10:14

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Posted by mark - March 17, 2017 at 2:47 pm

Categories: Prime Beef   Tags: , , , , , , , , , , , , , , , ,

Prime Cuts TV: How to Fabricate a Whole Filet Mignon

For today’s episode of Prime Cuts TV, Joe shows how to fabricate (cut-down) a whole Filet Mignon into individual servings. This is good for when having dinner guests or larger parties as a way to save money but serve high quality steaks.

Duration : 0:6:41

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Posted by mark - March 9, 2017 at 9:56 am

Categories: Prime Beef   Tags: , , , , , , , ,

Blowtorch Prime Rib Roast – The Delicious Does Ad Hoc at Home

Blowtorch Prime Rib Roast Recipe from Ad Hoc at Home by Thomas Keller, reprinted here:

http://www.thedeliciouslife.com/blowtorch-prime-rib-roast-recipe-from-ad-hoc-at-home-by-thomas-keller/

Duration : 0:1:51

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Posted by mark - February 27, 2017 at 4:41 am

Categories: Prime Beef   Tags: , , , , , , ,

How to Make Homemade Baby Food

TheUniversityofMainehttp://gdata.youtube.com/feeds/api/users/theuniversityofmaineEducationhealth, nutrition, children, fruits, vegetables, meat, safety, storage, infant, baby, food, eating, eat, kids, homemade, handmade, diy, do, it, yourself, money, save, income, making, make, extension, cooperative, educational, education, instructional, UMaine, Orono, MaineHow to Make Homemade Baby Food

Duration : 0:4:3

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Posted by mark - February 24, 2017 at 2:53 am

Categories: Grade A Poultry   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Nolan Ryan’s Texas Ranch – America’s Heartland

Nolan Ryan is a baseball legend with a record-breaking career that placed him in the Hall of Fame. Today, he’s the president of the Texas Rangers ball club, but not many people know that he is also a very successful Texas cattle rancher. Ryans ranch raises prime beef cattle…some of which is sold at the Ranger’s home games.

Visit http://tinyurl.com/ykyx4uk to see the rest of America’s Heartland: Episode 511. The Monsanto Company – http://www.monsanto.com and the American Farm Bureau Federation – http://www.fb.org make presentation of America’s Heartland possible.

Duration : 0:6:7

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Posted by mark - February 18, 2017 at 12:22 am

Categories: Prime Beef   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Cooking Classic Roast Chicken with Cumbraes Butcher Jerry Meneses

Join Cumbraes Jerry Meneses as he gives you cooking instructions for Classic Roast Chicken.

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:3:58

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Posted by mark - February 10, 2017 at 8:07 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 2

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:8:15

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Posted by mark - January 31, 2017 at 2:37 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Beef Bourguignonne Dinner Recipe

How to make Beef Bourguignonne. Beef Bourguignon. Beef Bourguignonne is the perfect dish for dinner.

Ingredients
1 lb of quality beef, cubed
salt and pepper, to taste
1/2 lb of pearl onions
2 medium carrots,sliced
3/4 tsp of marjoram
3/4 tsp of thyme
4 tbsp of parsley
4 cloves garlic, minced
1 bay leaf
4-5 slices of bacon
3/4 cup of red wine
1 cup of beef broth
2 tbsp of tomato paste
1/4 cup of flour

12 oz of mushrooms, quartered

Instructions
1. Season the cubed beef with salt and pepper.
2. Add the seasoned beef to a medium glass bowl and combine with the pearl onions, carrots, marjoram, thyme, parsley, garlic, bay leaf, red wine. Stir and cover. Let this marinate for at least an hour in the refrigerator.
3. In a skillet, cook 4-5 slices of bacon and then cut the bacon into pieces.
4. To a slow cooker, add the meat mixture, bacon pieces, red wine and beef broth.
5. Next add tomato paste.
6. Season with salt and pepper.
7. Stir everything together and then cover.
8. This stew can cook for between 4 and 8 hours depending on your schedule.
9. Towards the end of the cooking process, blend the flour with beef stock from the pot to make a sluree. Then add it to the stew

Visit www.holidaykitchen.tv for printable recipes and to buy the dvd.

Duration : 0:2:6

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Posted by mark - January 26, 2017 at 12:27 pm

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:7:25

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5 comments - What do you think?
Posted by mark - January 22, 2017 at 10:30 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Cumbrae’s Great Alternative Grilling Steaks, Part 1

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:4:48

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1 comment - What do you think?
Posted by mark - January 18, 2017 at 8:04 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

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