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Cooking on the Wild Side became its own series in 2006 as Cooking on the Wildside: A Farmer's Market Tour with Phyllis in part "as an answer to the requests the station received for Phyllis Speer's recipes," according to AETN. [12] It evolved into its modern format in 2012 and was distributed nationally in 2014. [13] [14] [15]
From beef stroganoff and hearty ground beef casseroles to hamburgers and easy slow cooker ground beef meals.
"Nacho Man Randy Sanchez" – six-ounce 80/20 ground chuck beef patty infused with chunks of Slim Jim beef jerky, chargrilled and topped with queso sauce, diced jalapeños, and nacho-flavored chips, on a toasted brioche bun, served with thick-cut fries. "Frita Punch" – blanco tequila, house-made mango syrup, and a splash of fresh-brewed ...
The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". [1] [2] [3] Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under 70 °C or 160 °F). Store-bought jerky commonly includes sweeteners such as brown sugar.
If you think your meat might be contaminated, toss it.) Read on for 50 of the best ground beef recipes out there, from unconventional burgers to ...
1. Make the Marinade: In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often.
Liquid smoke is a water-soluble yellow to red liquid [1] used as a flavoring as a substitute for cooking with wood smoke while retaining a similar flavor. It can be used to flavor any meat or vegetable.
The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer. Other recipes, which were handed down from generation to generation, require the biltong to be left overnight in the vinegar, salt, and spice solution (between 12 and 24 hours). [ 16 ]