Glazed Bacon

3 lb. Canadian bacon
1/2 cup brown sugar, packed
1 tablespoon flour
1/2 teaspoon dry mustard
1/8 teaspoon ground cloves
2 tablespoons water

Place Canadian bacon in shallow baking pan. Bake, uncovered, in 350 degree oven for 1 hour.

Meanwhile, blend together brown sugar, flour, mustard and cloves; add water and mix well. Brush half the mixture on bacon; return to oven for 10 minutes. Brush on remaining mixture and bake 5 minutes more.

Garnish with watercress.

Serves 12.

Cooking with Brown Sugar: 51 Recipes


Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland.

The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as salt, onion and assorted herbs. The initial curing process, lasting 3 – 5 weeks, takes place in sealed containers stored at a temperature close to freezing point. The meat is regularly rearranged during this stage, in order to ensure that the salt and seasonings will be evenly distributed and absorbed. During a second drying phase the meat is then hung in free-flowing air at a temperature of between 9 and 14 °C. It is also periodically pressed in order to separate out residual moisture: from this pressing Bündnerfleisch acquires its characteristic rectangular shape. Traditionally Bündnerfleisch was not a smoked meat.

The extent of water loss during the salting and drying processes, whereby the product loses approximately half of its initial weight, is sufficient to confer excellent keeping qualities and a high nutritional value, without the need for any additional preservatives.

Bündnerfleisch is served with bread, sliced very thinly. It is often part of the traditional dish raclette, served to accompany the cheese of the same name alongside ham and vegetables. It can also be served in soup, cut into strips or little cubes.

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An elk is a large gregarious deer of North America, also called a red deer. As such, their meat is known as venison. Venison has a unique taste and texture. When cooking elk meat, it’s important not to overcook it, or it will get tough. Similarly, it should be fried and grilled quickly so that it won’t dry out. A light marinade helps keep the meat moist, as well as enhances the flavor. When cooking elk, the maximum internal temperature should not exceed 140° Fahrenheit (60° Celsius)

Source: HowStuffWorks
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Beef Tenderloin

A beef tenderloin, known as an eye fillet in New Zealand and Australia, fillet in South Africa and the UK, filet in France and Germany, is cut from the loin of beef.

The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the “tail”. The smaller, pointed end — the “tail” — starts a little past the ribs, growing in thickness until it ends in the “sirloin” primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the most tender part of the beef. The tenderloin can be cut for either roasts or steaks.

The three main “cuts” of the tenderloin are the butt, the center-cut, and the tail. The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end. The center-cut is suitable for portion-controlled steaks, as the diameter of the eye remains relatively consistent. The center-cut can yield the traditional filet mignon or tenderloin steak, as well as the Chateaubriand steak and beef Wellington. The tail, which is generally unsuitable for steaks due to size inconsistency, can be used in recipes where small pieces of a tender cut are called for, such as beef Stroganoff.

Recipes using Beef Tenderloin

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Chorizo Sausage

Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color. Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican.

Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. The red color of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor.

Because it has been cured, it can be eaten without cooking and is often served sliced as part of a meat tray or tapas assortment.

Mexican chorizo is quite different from Spanish chorizo. The meat is usually ground, rather than chopped, and the sausage is fresh rather than cured. The red color of Mexican chorizo usually comes from spicy red pepper.

Mexican chorizo must be cooked prior to eating and can be cooked either in its casing or removed from the casing and cooked like ground meat.

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Pork Tenderloins

The pork tenderloin also in some countries called Pork Fillet, is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.

As with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.

A pork tenderloin sandwich (also called simply a “tenderloin”) is a very thinly sliced piece of pork, usually the larger, tougher loineye (longissimus) muscle, uniquely battered and breaded, which is deep fried and served on a hamburger bun. This is usually served with mustard, ketchup, pickle and onions. This sandwich is generally sold in the US Midwest, especially in the US state of Indiana. In the southern states of the US, tenderloin is often prepared as a breakfast biscuit, usually with egg or cheese.

Source: Wikipedia
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Pancetta is often called Italian bacon. Unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It’s then dried for a few months.

Outside of Italy, pancetta most often comes rolled (rotolata) so that the fat and muscle spiral around each other. Pancetta can also be made as a slab (stesa) so that the fat is mostly on one side. Rolled pancetta is normally cut into circular paper-thin slices before being fried, while slab pancetta is usually chopped or diced before being added to a dish.

Pancetta adds a distinctive pork flavor to pasta and other dishes, without infusing into them bacon’s smokiness. In the U.S., it’s a common substitute for guanciale, which is the cured pork cheek that is the traditional base for many classic pastas, like carbonara or all’amatriciana.

Source: Cookthink
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Spare ribs (also side ribs or spareribs) are a variety of pork ribs or beef ribs, cooked and eaten in various cuisines around the world. They are the most inexpensive cut of pork and beef ribs. They are a long cut from the lower portion of the pig or cattle, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones as well as between them.

Spareribs are not like spare tires. They are not extras, leftovers, or an inferior cut. Nor are they so named because the meat is scanty. They contain excellent meat, usually richer and more flavorful than baby backs. Many chefs prefer spares to baby back ribs.

Spares are cut from the ends of baby backs, further down the side of the hog, they run all the way down to the breast bone, and that’s why they are also called side ribs sometimes. Look at a slab of spareribs and you will notice that along one edge the ends of bones are showing and you can see marrow. This is where they were cut from the baby backs. The other end, with no bones sticking out, is from the chest. It is flap of meat, small bones, cartilage, and gristle called rib tips. The bone side of spareribs usually has a meaty flap that is part of the diaphragm called the flap meat. It has been removed in the photo at right.

USDA says a slab must have at least 11 bones and there is usually more bone than meat in a slab of spares with more meat between the bones and less on top of them than baby backs. The bones are straighter and flatter than baby backs, and the meat has more fat between muscle fibers, called marbling. The bones, connective tissue, and the fat make the meat very flavorful. spareribs are typically $2 to 6 per pound, they generally run 2.5 to 3.5 pounds, half of which is bone and cartilage, and can usually feed two people.

So how did spareribs get their name? According to Charles Perry of the Los Angeles Times, “In 17th century England, spareribs were also called spear-ribs or even ribspare, a clear tipoff that this wasn’t a native English word. It was borrowed from the German rippespeer, which is smoked pork loin.”

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Ground Beef

Ground beef is popular as a relatively cheap and quick-cooking form of beef. Some of its most well known uses are in hamburgers, sausages or cottage pie in Britain. It is an important ingredient in meatloaf, sloppy joes, taco, and Midwestern cuisine. Italians use it to make meat sauces, for example, lasagna and spaghetti bolognese. In the Middle East, it is used to make spicy kofta and meatballs. The Scottish dish mince and tatties uses it along with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag puddings. The Dutch slavink consists of ground beef (half beef, half pork) rolled in bacon.

Raw lean ground beef is used to make steak tartare, a French dish. More finely diced and differently seasoned, it is popular as a main course and as a dressing in Belgium, where it is known as filet américain (“American fillet”). Picadillo is a Spanish term for ground beef, and is a common ingredient in several Latin American cuisines. Picadillo with chili pepper and finely diced onion and potato is a common filling for tacos and gorditas in Mexico.

Although any cut of beef may be used, chuck steak is one of the most popular choices (because of its richness of flavor and balance of meat and fat). Round steak is also frequently used. Ground beef is usually subdivided based on the cut and fat percentage:

    Chuck: 78-84% lean
    Round: 85-89% lean
    Sirloin: 90-95% lean

Source: Wikipedia
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