Gochujang Blade Steaks With Musaengchae (Spicy Korean Radish Salad)

> > While  I prepare blade steaks often, musaengchae is not so common on my dinner table, simply because I usually don’t find Korean radish on my regular shopping-runs, so when I do find them, musaengchae it is. You could substitute the Korean radish with daikon, but for this particular dish, daikon will be inferior and should […]

Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

> > > The  beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal […]

Pork Blade Steak

“ “ If  you are on a budget but still like to have more than a tiny steak for dinner, you might want to try this cut. While not overly popular, probably because folks don’ know how to prepare it, it is a great piece of meat, tender, juicy and very economic (meaning bloody cheap […]

Pork Blade Steak Gratinated With White Asparagus, Spicy Asiago Yoghurt & Fresh Horse Radish

> > Most  folks I know would shun a blade steak as inferior cut, too lowly to use as a steak. But let me assure you, as far as pork steaks go, you will be hard pressed to find a better cut. The blade has a wonderful texture and taste, very juice, tender and yes, […]

Food Glossary & Classic French Garnishes

> > > > 1) English/French Food Glossary 2) Classic French Garnishes / Descriptions —————————————————————— 1 English/French Food Glossary > ? A À emporter (adj) to go (as opposed to sur place, for here). À l’ancienne old-fashioned, as in une baguette à l’ancienne. À point (adj) medium rare. Abats (m. pl.) offal. Abricot (m) apricot. Addition (f) check/bill. Agneau (m) lamb. Agrume (m) citrus. Aiguillette (f) in a bird (mostly […]