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…the healthy(er) version.

I love fish and chips, but there’s nothing worse than getting a plate full of soggy, greasy fish piled on top of soggy fries. But, when it’s done right, this classic British dish can be mouth watering. I think one of the most important components to good fish and chips is the breading. If it’s not crispy and crunchy, it’s just not right. But that crispy, crunchy flavor comes at a cost: deep fried unhealthiness. In an effort to make a healthier plate of fish and chips, we turned to cornmeal as the breading in hopes that it would be lighter, yet still have a great crisp texture. No deep frying here!

Here’s what you’ll need:
Serves: 2
– 2 cod (or any other white fish) fillets, about 4 oz. each
– 1 cup flour
– 2 eggs
– 2 tbsp water
– 1 cup corn meal
– salt and pepper
– paprika
– vegetable oil
– 1 large russet potato
– 1 large sweet potato
– olive oil
– salt and pepper

Preheat the oven to 350 degrees. Set up a breading station for the fish — first the flour in a shallow bowl, then the eggs and water (beat gently together), and finally the cornmeal in a shallow bowl. Season each with salt, pepper and paprika.

The fish will only take a few minutes to cook, so you want to get your fries going before hand so they have plenty of time to cook though. Cut them into the desired shape/size/thickness (we use one of these) and toss with oil and salt and pepper. Place on a baking sheet in a single layer and cook in a 350 degree oven for about 30 minutes, or until mostly cooked through. Once the fries are nice a tender, turn the heat up to 425 or 450 to let them get nice and brown and crispy, this should only take about 10 or 15 minutes.

After turning the heat up for the fries, begin breading your fish and heating the oil (the timing from this point on should be perfect). In a large, non-stick saucepan, heat about an inch of oil over medium to medium-high heat. While the oil is heating, coat the fish in flour, then dip in the egg mixture, then dredge nicely in the cornmeal. Test the oil with a bit of cornmeal, it’s hot enough if the cornmeal dances around.

Gently place each fish fillet in the hot oil and let cook for two to three minutes, or until it begins to brown. Do not mess with the fish once you’ve laid it in the oil…you want it to cook and brown evenly. Once you have a nice brown crust, gently flip the fish and cook for another two to three minutes. After about six total minutes, the fish should be nice and crisp and brown on both sides and completely cooked through on the inside. Remove from the pan onto a paper towel to let it drain, and season with more salt while it’s still hot. Serve the hot fish on a heaping pile of fries with tarter sauce and ketchup.

Healthy(er) Fish and Chips

This was definitely not your typical restaurant (or pub) style fish and chips, but it sure was delicious! The fish was so flakey and tender with a nice crispy, crunchy outside. The cornmeal breading was completely different than any breading I’ve had on a fish fillet before, but it worked really well. The fish wasn’t greasy at all, but it still had that great fried fish taste.

The fries were perfectly cooked — crispy on the outside, soft and fluffy on the inside. And talk about healthy, no frying here! Avoiding deep frying really gives the fries a whole new taste, you actually taste the potato instead of the oil they were cooked in. The texture is also really nice.

Overall, I thought this was a great alternative to the typical greasy fish and chips. That’s not to say that I’ll never indulge in the real deal again, but this was a great way to enjoy something that is typically really unhealthy without feeling guilty. Plus, less grease and fat meant more room for ice cream for dessert!


I’m a late with my St. Patty’s Day post, but my excuse is that we actually didn’t even make this “traditional” meal until Saturday. I know…what were we thinking? Something that takes three to four hours to cook just isn’t practical on a week day, but we were determined to give this Americanized meal a try this year, so we indulged ourselves a few days late. The only complaint I have about our corned beef and cabbage is that we didn’t corn our own beef. There’s always next year though, right? Right.

While corned beef and cabbage is in fact an Irish meal, it most definitely isn’t a St. Patty’s Day (or any other day, for that matter) tradition in Ireland. (As noted in one of many interesting articles we found while researching recipes last week.) After reading about Ireland’s “foremost cooking authority,” according to Epicurious, we decided to go with Darina Allen’s recipe with a few Martin twists. Traditional or not, it certainly was delicious.

Here’s what you’ll need:
Serves: 6 to 8
– 4 lb corned beef brisket
– 6 onions, quartered
– 1 tsp dry English mustard
– 1 large sprig of thyme and 3 parsley stalks, tied together
– 3 to 4 large carrots, cut into large-ish chunks
– 1 head cabbage, cut into 6 to 8 wedges
– 2 to 3 russet potatoes, quartered
– salt and pepper

As far as one pot meals go, this is a winner. It takes little to no prep work, makes the house smell absolutely fantastic and the end results are worth the time it takes to cook. In a large Dutch oven, put the brisket with the onions, herbs and mustard and cover with cold water. Bring to a boil, then reduce the heat and simmer (covered) for two hours. During this time, you don’t need to do anything to the brisket, just let it simmer away over low heat.

After the brisket has been simmering for two hours, remove the lid and add the carrots, cabbage and potatoes. Make sure everything is submerged in liquid, then return the lid to the pan. Continue to simmer for another 30 minutes to an hour, until all the veggies are nice and tender. Remove the brisket from the pot and let it rest before slicing it. Serve the meat and vegetables with lots of cooking liquid, some good bread and spicy mustard.

Corned Beef and Cabbage with Potatoes and Carrots

I happen to love corned beef and cabbage, so I had pretty high expectations for our first attempt at it. The results of three hours of simmering on our stove was delicious. The brisket picked up all the flavors from the mustard (though, I would put more next time) and herbs and the veggies picked up all the delicious flavors from the cooking liquid. Everything was perfectly tender, and the meat pretty much just fell apart. Billy made a delicious Irish soda bread (more on that later) to go along with it, and was absolutely perfect for soaking up all the juices.

I think probably the only thing I would do differently next time is actually corning our own beef. I’ve heard this takes like 10 days, so next year I’ll have to remember that before it’s too late! Luckily, a lot of recipes called for prepared brisket or said it was an okay substitute if corning your own wasn’t possible.

Darina’s original recipe can be found on Epicurious.

I have a major sweet tooth, and I always have. And as a kid, there was one thing my mom made that I loved more than anything in the whole world. Chocolate chip pound cake. When it came to special events, especially my birthday, she didn’t even have to ask what I wanted. She knew the answer. To this day, it’s still one of my favorite sweet indulgences. Move over cookies and milk, chocolate chip pound cake comin through!

A few years ago, I decided I would try making my mom’s famous cake on my own. I didn’t just ask for the recipe though…I made her show me how to make the cake. After all, I was learning an art, not just a recipe. Over the last few years, I have perfected my favorite cake, and it’s just as delicious as I remember it as a kid.

Here’s what you’ll need:
– 3 cups flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 cups sugar
– 1 cup (2 sticks) butter, softened
– 3 tsp vanilla extract
– 4 eggs
– 3/4 cup milk
– 2 cups (1 12 oz package) mini chocolate chips (yes, mini is important)
– powdered sugar (optional)

Preheat the oven to 325 degrees. Prepare a bunt pan by completely greasing and flouring the inside.

In a small mixing bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large mixing bowl, using a hand mixer), beat together the sugar, butter and vanilla together on low speed until creamy. Crack one egg at a time into the sugar/butter mixture, and beat on medium speed until each one is thoroughly combined before adding the next.

After all the eggs have been added to the mix and everything is smooth, gradually begin adding the flour mixture, alternating with the milk. I usually add about a cup of flour and beat on medium speed until it’s combined, then add a quarter of the milk, then more flour and so on until all the flour and milk has been mixed in. Finally, stir in the chocolate chips until their evenly distributed throughout the cake batter.

Pour the batter into the prepared bunt pan and bake in a 325 degree oven for 70 to 80 minutes, or until a a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and cool in the pan on a cooling rack. Make sure not to take the cake out of the pan until it’s completely cooled because it’s very heavy and fragile while it’s still hot. Sprinkle the cake with powdered sugar, if desired.

Chocolate Chip Pound Cake

This cake is rich and delicious, it’s the perfect balance of chocolate and cake. The texture is like a mix between a regular cake and a typical pound cake — a little crumbly, but pretty dense. The only way to eat this cake is heated with a huge glass of ice cold milk. And believe me, after your first bite, you’ll be hooked for life. It’s worth the hour and a half it takes to bake, not to mention that your house will smell heavenly the rest of the day.

If there’s one recipe from this blog that you decide to try, it should be this one. I guarantee you won’t be disappointed. And…if you decide to give it a try, please comment and let me know how it goes and how you enjoyed it!

While thumbing through the latest issue of Cooking Light over the weekend, I saw an “advertisement” for Norwegian salmon which included three recipes. I’ve never heard of “Norwegian” salmon, nor do I know where I could get it around here. Nevertheless, the recipe for chioppino-style Norwegian salmon looked delicious (and easy), so we put it on our menu anyway. (We used Atlantic salmon, by the way, and it still turned out delicious as ever.)

Here’s what you’ll need:
Serves: 4
– 2 tbsp olive oil
– 1 onion, diced
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– salt and pepper
– 2 cups tomatoes, diced (we used half fresh tomatoes and half canned)
– 1/2 parsley, roughly chopped
– 1 cup clam juice
– 4 (Norwegian) salmon fillets

As a side note before we get into the recipe, we served this over pasta because it sounded (and looked, in the picture) like the tomatoes, onions and clam juice created a nice sauce. If you plan on doing this, bring a pot of water to a boil while you work on the sauce so the pasta can cook while the salmon is cooking.

Heat the oil in a large saute pan (you’ll want to use one that has a lid) over medium-high heat. Add the onions to the pan and saute until they become translucent, about three minutes. Season with salt, pepper and red pepper flakes, then add the garlic to the pan. Continue to saute the onions and garlic until the garlic becomes fragrant, one to two minutes. Add the tomatoes, parsley and clam juice to the pan and stir to combine. Let the tomato mixture begin to bubble, then reduce the heat to low and let simmer for five minutes.

After the sauce has been simmering for five minutes, raise the heat to medium and place the salmon fillets in the pan (this is also where you’d drop the pasta). Cover and cook for about 10 minutes, or until the salmon is completely cooked through (we flipped the fillets halfway through the cooking). Serve the salmon and some sauce over freshly cooked pasta or rice.

Cioppino-Style Salmon Over Pasta

This salmon was absolutely delicious. It was juicy and flavorful from cooking the the tomato sauce and it paired perfectly with a little angel hair pasta. The tomato sauce was very fresh and went well with the salmon (and it also made a perfect sauce for the pasta). This is a great recipe for the spring and summer months, as it was very fresh and light. It would also be delicious with added vegetables such as zucchini or mushrooms. This will definitely become a regular in our repertoire of recipes.

I was able to find a PDF of the “advertisement” with the recipe, but it can also be found in the March 2010 issue of Cooking Light.

I know I’ve said on more than one occasion since I’ve started this blog that one thing or another is “one of my favorites,” and today I’m going to say it again. Since I moved out of my parents house, whenever my mom said that she was making or had made enchiladas, I always made sure to drop by to score some leftovers. Her not very traditional enchiladas (they’re stacked like lasagna, not rolled) are one of my favorite home cooked meals. They’re full of flavor, including way too hot green chili, and really creamy with crispy edges. On top of her awesome enchiladas, my mom makes a pretty mean green chili sauce for someone who doesn’t have an ounce of Mexican in her blood.

In the years since I moved out of my parents house (and more recently, since I’ve become obsessed with cooking), there are some meals I just haven’t attempted to recreate. Mom’s enchiladas were always one of them — until now. While putting our menu together this weekend, Billy and I got the urge to give them a shot. The results definitely weren’t my mom’s, but they were pretty awesome.

Here’s what you’ll need:
Serves: 4 to 6
Green Chili Sauce
– olive oil
– 1 onion, diced
– 2 to 4 cloves garlic, minced
– 4 oz. fresh (roasted) green chili, diced (if you can’t find fresh, canned is fine, it just won’t be as spicy so maybe add more)
– 2 to 3 tbsp flour
– about 1/2 cup chicken stock
– splash milk
– 1 onion, diced
– 2 oz. green chili
– 2 boneless, skinless chicken breasts, cooked and shredded (any leftover chicken (or turkey or any other meat you like) will work, too)
– 1/2 cup Monterey Jack, shredded
– 1/2 cup Velveeta, cubed
– 1 can cream of mushroom soup
– cumin
– salt and pepper
– corn tortillas

My mom’s green chili sauce is killer and is good for so much more than just enchiladas. With that being said, it’s probably the tastiest component to these enchiladas. It’s also really simple. Heat the oil in a medium saucepan over medium heat. Saute the onions and garlic until the onions begin to sweat out, then add the green chili and continue to saute for three to five minutes or until the onions are translucent and the green chili has cooked down a little. Add the flour to the pan and stir until it has completely cooked out, about one minute. Poor in the chicken stock (start with a 1/2 cup and add more if you prefer a thinner consistency — it’s all based on preference), stir to combine and bring to a boil. Continue to boil for a few minutes until the sauce begins to thicken, then smooth out using an immersion blender (or regular blender if you don’t have an immersion). Stir in a splash of milk and add more liquid if necessary. Set the sauce aside until you’re ready to assemble the enchiladas.

Preheat the oven to 350 degrees.

I said before that my mom’s enchiladas aren’t exactly traditional, and it’s probably going to become very apparent in the next steps so I’ll apologize now to any traditional Mexican-style cooks who may be reading this. In a large mixing bowl, thoroughly mix together the onion, chopped green chili, shredded chicken, cheese, cream of mushroom soup and seasonings. Grease a large casserole dish, then begin layering the enchiladas.

Cover the bottom of the casserole dish with some of the green chili sauce, then completely cover with a layer of tortillas. Spoon over half of the chicken mixture and spread an even layer over the tortillas. Spoon over more green chili sauce, cover again with tortillas, and finally the rest of the chicken mixture. Add one more layer of tortillas and finish with plenty of green chili sauce. Cover the casserole dish with aluminum foil and bake in the oven for 30 to 45 minutes, or until all the cheese has melted and the edges of the tortillas begin to brown.

Enchiladas with Accoutrements

Yum. Our version of my mom’s enchiladas were definitely not the same, but they were pretty dang close and for sure delicious. They really hit the spot, and the leftovers made a delicious lunch the next day. One of the best things about my mom’s enchiladas is how creamy they are (thanks in part to the cream of mushroom soup, but mostly because of the Velveeta), and in terms of creamyness, ours were spot on. The crunch of the onions and the crispy edges of the tortillas gave the enchiladas a little texture.

I know these may not be traditional or restaurant-style enchiladas, but they aren’t lacking anything in flavor. They may also sound a little weird (Velveeta? Cream of mushroom soup?), but I promise if you give them a shot you’ll see why they’re one of my favorites. :)

One night a week or two ago we found ourselves short on veggies for dinner. One thing we did have was a half a head of cabbage left over from when we made fish tacos. While Billy was out grilling, I decided to (attempt to, at least) throw something together with the cabbage. The results turned out better than either of us could have expected — we even decided to make it again (only, on purpose this time) the next week!

Here’s what you’ll need
– 3 tbsp butter, divided
– 5 cloves garlic, minced
– red pepper flakes
– dried, minced onions (you can use real onions, I was just in a pinch and the dried onions actually worked really well)
– salt and pepper
– 1/2 head cabbage, cut into strips (or however you prefer)
– 1/4 cup white wine

Melt two tablespoons of the butter in a medium saute pan over medium heat. When the butter begins to bubble, add the garlic, red pepper flakes, minced onions and salt and pepper. Saute until the garlic becomes fragrant, one to two minutes. Make sure not to let it turn too much because it will continue cooking while the cabbage is sauteing. Add the cabbage to the pan and saute until it begins to cook down, about three to five minutes. Once the cabbage is heated through and has cooked down (you’ll notice a considerable difference in how much room there is in the pan), add the wine. Deglaze and let the wine reduce. Add the remaining tablespoon of butter, check for seasoning and you’re done!

Sauteed Cabbage

We were totally amazed at how flavorful this cabbage was. We’ve had it two or three times since the first time I threw it together, and it goes well with pretty much everything (I think it goes great with steaks). The leaves of the cabbage pick up a ton of flavor from the garlic and wine, and you get just a hint of butter in each bite. We love this because it’s really simple to throw together and it’s different than a lot of other veggie side dishes that can get old after a while. It has become one of our go-to favorites for weeknight dinners.

We love Chinese food, but trying to replicate restaurant-style food at home doesn’t always work out. While it’s usually really good cooked at home (and probably way healthier), it’s just not the same. Until now. One of my (new-found) favorite bloggers, Kathy over at Las Vegas Food Adventures, did a post on a basic stir fry recipe that you can use as a base and adjust however you like. Let me tell you…this base stir fry recipe is spot on. My only complaint is that, when we made it, we went a little crazy with the veggies and there wasn’t enough sauce (this was totally our fault, Kathy mentioned in her post that the recipe isn’t very saucy). regardless, it was delicious.

Here’s what you’ll need:
Serves: about 4, depending on how many veggies you add to the base recipe
– 1 lb boneless, skinless chicken breasts
– 3 to 4 tbsp oil for frying
– 1 tbsp soy sauce
– 1 tbsp sherry
– a few drops sesame oil
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 2 tbsp sherry
– 3 tbsp water
– 1/2 tsp cornstarch
(- for a more saucy dish, add 1/2 to 3/4 cups chicken broth and an extra 1/2 tsp cornstarch)
– 4 cloves garlic, minced
– 2 tsp fresh ginger, grated
– 2 scallions, thinly sliced

Apparently, the secret to making super tender chicken without going through all the trouble they do in Chinese restaurants is pounding it out before cooking. Not to mention that pounding out food is a perfectly acceptable way to take out your frustrations!

Pound out the chicken between two pieces of plastic wrap (or using a Ziplock bag) until it’s an even 1/2 inch thick. Cut the chicken into bite size pieces and toss in a bowl with the soy sauce and sherry. Set aside and prepare any veggies you need to chop up.

Once all your prep work is done, combine the sauce ingredients in a small bowl and whisk until the sugar and cornstarch have dissolved. Set aside (you won’t be using the sauce until everything is cooked).

In a large saute pan or wok, heat the oil over high heat. Once the oil and pan are very hot, add the garlic, ginger and scallions. Stir the ingredients around, they will only cook for about 30 seconds — until they become fragrant. Add the chicken to the pan and fry until the chicken begins to brown and is mostly cooked through, about three minutes. Add in any veggies or other ingredients that you’re using and continue to fry until everything is cooked and a little brown, time will vary depending on your ingredients (probably anywhere from one to five minutes).

Whisk the sauce to combine, then add it to the pan, stirring continuously. Cook until the sauce thickens, one to two minutes. Spoon over freshly cooked jasmine rice or Chinese noodles (or a combination!).

Garlic Chicken and Veggie Stir Fry

The flavor of this sauce was amazing. It really did taste like something you’d get in a restaurant. Best of all, the chicken doesn’t need to marinade for a lengthy period of time — just long enough for you to prep everything else. The chicken came out very tender, and the veggies were all cooked perfectly. It’s amazing how quickly a steaming hot wok will cook things and make them taste delicious.

Like I said earlier in the post, my only complaint was the lack of sauce. There was plenty to coat all the food, but not enough to really drizzle anything extra over. I think this was partially due to the fact that it wasn’t a very sauce recipe to begin with, but mostly because we added a ton of veggies.

Check out Kathy’s original post here. Her’s looks more like chicken stir fry than ours — I should have called titled my post veggie stir fry with a side of chicken!

I haven’t always been a fan of fish tacos. That’s probably because my first experience with them was sub-par. Since then, I’ve had many variates of fish tacos — grilled, fried, shrimp — and I’ve determined that when they’re done right, they’re delicious. One of the best fish tacos I’ve ever had came from Bobby Flay’s Mesa Grill restaurant in Vegas. They were served with three different sauces and a slaw for garnish. They were totally awesome, and from then on I knew I wanted to find a recipe for fish tacos that was easy but full of flavor.

When looking through our collection of cookbooks and recipes (including Bobby’s Mesa Grill cookbook) none of the recipes for fish tacos really stood out to us. So, we turned to the interwebs. We settled on Tyler Florence’s recipe made with mahi mahi and panko bread crumbs. After all, he does make the ultimate everything, right?

Here’s what you’ll need:
Serves: 2 to 4
– 1 lb mahi mahi, skinned, boned and cleaned
– 1 cup flour
– 2 eggs
– 2 tbsp water
– 1 cup panko bread crumbs
– salt and pepper
– vegetable oil

To prepare the fish, cut it into strips of about one ounce each. Heat about 1/2 inch of oil in a heavy-bottomed saute pan. While the oil is heating, set up a breading station — flour, eggs beaten with water, panko (season each with salt and pepper) — and dredge each strip of fish. Test the oil by dropping in a piece of bread or a small piece of fish, it should be about 375 degrees. Once the oil reaches the right temperature, fry the fish in small batches and drain on a paper towel. Season with salt while still hot.

Serve the fish in toasted corn tortillas with Tyler’s pink mayo (find the recipe for the may here) and other accoutrement (I love these with cabbage and avocado). Tyler also suggests a mango-radish salsa, but we weren’t huge fans of it and preferred the tacos without.

The Ultimate Fish Tacos

These are amazing. We’ve had them twice since the first time we tried them, and we still can’t get enough. The fish is so crispy on the outside and juicy on the inside. All it takes to make a perfect taco is a little pink mayo, a few strips of nice crispy fish, some avocado (although, Billy would disagree with that one) and some shredded cabbage. A little bit of seasoned rice is also a great addition. One bite and we were sold on these amazing fish tacos. They taste so fresh, and the crispness from the cabbage adds a great crunch to the already crispy fish. It doesn’t take much effort to make these, but the little effort it does take really pays off in flavor. I guess that’s why their called the ultimate fish tacos.

Tyler’s complete recipe, including the pink mayo and mango salsa, can be found on the Food Network Web site. I strongly suggest you check out the recipes and try them ASAP! You’ll be addicted, I can almost guarantee it.

When it comes to Arabic food, there’s one main ingredient that’s pretty consistent in most dishes — rice. In the old days, it was probably (don’t quote me on this) used as a way to make a small amount of food go farther — just like pasta for Italians — but today it’s just an essential part of any Arabic dish. It’s a perfect vehicle to soak up all the delicious juices that the food cooks in, especially when it comes to ruz-al-loubi.

This dish of green beans and lamb is braised in a light tomato sauce and then served over rice. It’s packed full of flavor, and without the rice, you’d loose a huge amount of that flavor.

Here’s what you’ll need:
Serves: 4 to 6
– 2 tbsp butter
– 1 onion, chopped
– 1 to 2 lbs lamb, cut/chopped into small pieces
– 2 cloves garlic, minced
– 1/2 tsp cinnamon
– 1/2 tsp nutmeg
– salt and pepper to taste
– 1 small can tomato paste
– about 5 cups water
– 2 lbs frozen green beans (Billy’s grandma always insisted on using frozen, so we’ve never tried using fresh)

In a pot large enough to hold all the ingredients, melt the butter over medium-high heat. Saute the onion until translucent and soft, about five minutes. Add the chopped lamb to the pan and brown, stirring to insure all of the meat gets color. Next, add the garlic, cinnamon, nutmeg, salt and pepper. Stir to combine, then add the tomato paste and water, scraping the bottom of the pot to get any brown bits. Bring to a boil and add the green beans to the pot, stirring to combine. Finally, cover the pot, reduce to simmer and let cook for one hour.

While the lamb and green beans are cooking, cook one to two cups of rice and set aside. You will serve the lamb, green beans and plenty of sauce over the rice.

Ruz al-Loubi

I love the tomato sauce that the ruz al-loubi cooks in. It’s full of flavor and the rice soaks up every drop of it. The green beans always cook perfectly, as does the lamb. Everything in this dish is really juicy and flavorful, and I love the hint of cinnamon you get in every bite.

This makes a great side dish, but can easily be a full meal if there’s a lot of meat in it. Another great way to eat the green beans and lamb (can you say leftovers?) is to make a sandwich using Arabic (or Greek, because it’s way easier to find in the regular grocery store) pita bread.

While shopping at Costco (don’t you just love that store?) last weekend, we happened to see a package of frozen bison steaks. They were about the same price as the pre-packaged Costco steaks we had picked up already, so we decided to give them a try instead. They came individually wrapped in six ounce portions, which was really convenient since we do that on our own with all the meat we buy there anyway. (On a side note, if you’ve never bought meat from Costco, it’s a really good deal. They have quality meat in large packages for cheaper than traditional grocery stores, a perfect way to stock your freezer for a few weeks.) After getting home and replenishing our freezer, we got to thinking about our menu for the week and made sure to include the bison steaks.

We prepared them just like a regular steak, right on the grill for ten or so minutes (depending on how you like your meat cooked), but we seasoned pretty lightly to let the flavor of the meat really shine. We have a few more steaks, so maybe the next time we make them we’ll be a little more brave and try something creative. Suggestions from anyone who eats gamey meats?

Here’s what you’ll need:
Serves: 2
– 2 6 oz. bison steaks
– garlic powder
– salt and pepper to taste
(- for more flavor you can add steak seasoning or any other seasonings you like)

I’m not a fan of rare meat, but I know when it comes to specific meats and cuts, it’s best to prepare them as close to the rare side as you can handle them. I usually eat my steaks medium to medium-well, but told Billy (AKA, the grill master) to cook the bison to whatever he thought would be best. He came in off the grill with a pretty medium steak for me, and a medium-rare for himself. I thought mine was perfect, but he insisted that his was even more perfect. Either way, medium to medium-rare seems like a safe bet for this particular cut of bison.

Bison Steaks with Mashed Potatoes

I have never had such a tender cut of meat before. The bison just melted in my mouth with each bite. And even though we didn’t go crazy with the seasonings, the steaks were full of flavor. I didn’t taste much of a difference compared to regular steak, the bison just had a hint of a gamey taste. We served the steaks over mashed potatoes and the perfect bite, in my opinion, was a marriage of bison and potatoes. Every “meat and potatoes” person reading this blog has to go find themselves some bison steaks and try this. Enough said. Period.

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