The best blog ever on my list of culinary adventures! I certainly would be a frequent guest at your table; love every chunk of bbq’d meat showcased. And the recipe…easy to follow and execute. Many thanks for maintaining such a remarkable site.
I’ve never been to Ireland but my gnome has. And I guess the worst part of it is that I didn’t even know he was gone. He was one of those little dudes in your life that you tend to take for granted, I guess, until he comes back to you. You see he tarries in the garden, where any self-respecting gnome ought to, and no, he doesn’t have a name. I’m not much of a gnome fellow, and I do not see what my wife sees in him, but none-the-less, he stands stalwart among the bean plants, like a gate-keeper to the greens. She picked him up on one of her many errands to the garden center, and nary ever bothered in turn to tell me why. Either you get gnomes or you don’t, I guess. Kind of like Neil Diamond. But I suppose he’s cute enough, by and by. And…
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Mmmh. So educative these five things I need to know about Filet Mignon. Thanks for the plate as well and the side accompaniments. I reckon a glass of red wine with this serving won’t let down!
Celebrate what is considered the ‘king’ of all steak cuts.
Here are today’s five thing to know about Filet Mignon:
- “Filet Mignon” is just a fancy name for a beef tenderloin steak.
- Famous author O. Henry coined the term filet mignon in his book, The Four Million in 1906.
- A French derivative, the literal meaning is small (mignon) boneless meat (filet).
- Filet Mignon is the cut from the small end of the beef tenderloin.
- Filet mignon is a steak cut of beef taken from the tenderloin, or psoas major of the steer or heifer.
Today’s Pinterest Board:The world’s best steaks
Today’s Food History
- 1899 Alfred Hitchcock was born. Renowned director known for his great love of food.
- 1970‘Make It With You’ by Bread is #1 on the charts
- 1991 Jack Ryan died. Before helping to develop the Barbie Doll for Mattell and create the ‘easy bake oven’, Ryan…
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Certainly, you can’t go wrong with pork shoulders. It’s my preferred meat when I think of grilling. Mostly because it’s white meat as opposed to red meat. And your choice of veggies is just as remarkable. Thanks for sharing this recipe; a good day to try it out, indeed.
Grilled red peppers, yellow squash, zucchini and pork shoulder chops on a bed of greens and millet is topped with a dressing concocted of olive oil, grilled red pepper, cocoa powder,worcester sauce, honey and a dash of lemon. You can add as much heat as desired. This recipe is based on the one I found in the June issue of Yoga Journal (a favorite of mine) and I think it’s a great one for this holiday weekend.
I think it would be just as lovely as it was written in Yoga Journal with grilled corn, black beans and a mesclun mix. But I opted for pork (just bought a LOT of local pork) and our garden greens which at the moment are tender young kale and spinach. I made the millet the night before and warmed it up with some broth- a little water and salt would do just fine.
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Mmmh! Strawberry smoothie. I admire the simplicity with which you’ve described this recipe. Because usually when I see the paraphrase ‘organic that’, ‘organic this’ I get cold chills down my spine due to the prohibitive nature of shelf-dynamics associated with anything ‘organic’ at grocery outlets. Thank you for sharing this incredible recipe. Am now motivated to try out ‘organic’ more often.
Isn’t South Carolina so incredible! It surely is. MMmmh! mention of the word ‘seafood’, and I was already homesick recalling how mum would serve it with a side dish of organic plantains. Remarkable photography and presentation. Thank you for a great sharing.