Oh Styria..

I'm just back from a trip to Vienna.. of course there was schnitzel and goulash and pastries galore.

But there were also all things Styrian!
I have to admit I didn't know what or where Styria was.
Luckily I came to find out it's a state of Austria located in the southeast.

Known for its pumpkin seed oil... which was amazing..
It was this smoked speck that got my attention.

The most.. melt in your mouth fatty..
wonderful piece of smoked meat I've eaten in a VERY long time.

Served with grated horseradish and pickles..



Styria. I will come to you.

It's OK.

Finally the USDA has let everyone know that it's
OK to cook Pork Medium Rare!!
Hooray!

At last we can all enjoy juicy flavorful pork..
instead of dry stringy meat.

I found this video from the National Pork Board..
funny.

Click Here to Watch what the difference 15 degrees makes

Meat Party!

This July I'll be cooking at Meatopia!
Tickets just went on sale..

An outdoor festival of meat held on the water in Brooklyn.
Lots of great chefs.. Lots of meat!

Come say Hi!

Buy tickets online here:
Meatopia

Schnitzel.. Schnitzel.

I love a dish that starts somewhere and goes on to take over the world..
Each culture putting their own mark on it.

I love Schnitzel and so do all these places..

Argentina, Australia, Bosnia and Herzegovina, Brazil, Bulgaria, Canada, Chile, Columbia, Croatia, Cuba, Czech Republic, Denmark, Finland, Germany, Hungary, Iran, Israel, Italy, Japan, Macedonia, Mexico, Namibia, Poland, Portugal, Romania, Russia, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, United Kingdom, United States, and Venezuela.

The original dish has its roots in Viennese cuisine, originally called Wiener Schnitzel in Austria.
It's Veal pounded really thin. coated in breadcrumbs and served with a lemon wedge.
It can also come with a Sardine filet, capers and either potato salad or potatoes with parsley and butter.

In Germany and Austria Wiener Schnitzel is protected by law to always be made from Veal.. so if you'd like to use Pork you'll have to call it something different..

Of course someone else would like to take responsibility for such a tasty creation.. there have been rumors since the late 1800s that Milan was the birth place of this perfect dish.

Whoever invented this.. we are all glad they did!

Schnitzel has evolved to include just about any meat pounded thin and breaded.
From Chicken to Pork..to Peasant to Alligator.

And can be accompanied by garnishes like Eggs, Plantains, Melted Cheese, French Fries, or Pasta.


I like mine with Mashed Potatoes and Lemon..

Bravo

Food Curated made this amazing video of an upstate slaughter house.
A super honest and truthful look at how our animals turn into our meat.
Enjoy!



To watch more visit their site Food Curated

Curly, Wooly, Hairy.

Mangalitsa.. or Mangalitza.. or Mangalica.

They all refer to the same breed of pig from Hungary and raised throughout the Balkans.

The great thing besides their cuddly coat..
is that instead of being raised for meat.. they're raised for Lard!

Oddly their fat is more unsaturated than other breeds.
Meaning its lighter, cleaner, and melts at a lower heat.

And all that equals delicious porky flavor that tastes different than any pig you've had before.

a Heart for a Heart

Oh Valentine's Day...

You can go the tried and true Chocolate and Champagne route...
or the Aphrodisiacs.. Oysters and Caviar

But why not go straight to the heart.. Anticuchos!

The popular and delicious street food of Peru..
thinly sliced pieces of cow heart pierced onto skewers and seasoned with vinegar and spices like cumin, garlic, and aji peppers.

They're great with a little boiled potato on the end of the skewer.. or a squeeze of lime.