Inflation has pushed the price of meat pretty high this summer, and rising gas and grain prices will likely push them higher before they finally plateau. If you’re looking to buy different, cheaper cuts, I highly recommend asking your butcher to separate some beef shoulder tenders for you. They taste like NY strip, cut like fillet mignon, and cost a quarter of the price.
To conclude our Labor Day staycation, my wife decided to try out some recipes form the latest issue of Gourmet:
We made a chili-crusted pork tenderloin with roasted tomatillo salsa, a side dish of bulgur with herbs, and some provolone popovers.
This weekend, my wife and I dropped by the local Farmer’s Market to kill some time before the post office opened. I bought some ground beef and pork sausage, as well as the requisite peppers to make chili on Saturday. My wife noticed that they had some raw milk, so we bought a gallon and decided to make some more mozzarella. On Sunday, I used my kit and made a softer, fresher-tasting cheese than last time:
We had some chicken on hand, so we decided to try to merge Insalata Caprese salad with grilled chicken salad.
For Valentine's Day this year, my wife and I cooked live lobsters. I wanted them to do battle for the privilege of being cooked last, kind of like my own personal Thunderdome, but the lobsters, sluggish from their fridge-induced coma, just flexed a little.
