Meat http://food-management.com/taxonomy/term/6712/more en Braised beef brisket slider topped with balsamic bacon, onion relish and goat cheese http://food-management.com/meat/braised-beef-brisket-slider-topped-balsamic-bacon-onion-relish-and-goat-cheese <div class="field-deck"> Recipe from Chef Stacey Bloi, Western University </div> <div class="node-body article-body"><div></div>Recipe from Chef Stacey Bloi, Western University</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/braised-beef-brisket-slider-topped-balsamic-bacon-onion-relish-and-goat-cheese" target="_blank">read more</a></p> http://food-management.com/meat/braised-beef-brisket-slider-topped-balsamic-bacon-onion-relish-and-goat-cheese#comments Meat Tue, 14 Jul 2015 15:05:00 +0000 49151 at http://food-management.com University of Massachusetts at Amherst Smoky BBQ Baby Back Ribs served with a Warm Grainy Mustard Fingerling Potato and Mini Cornbread Muffin http://food-management.com/meat/smoky-bbq-baby-back-ribs-served-warm-grainy-mustard-fingerling-potato-and-mini-cornbread-muffin <div class="field-deck"> Recipe from Chef James McFarland, University of Saskatchewan </div> <div class="node-body article-body"><div></div>Recipe from Chef James McFarland, University of Saskatchewan</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/smoky-bbq-baby-back-ribs-served-warm-grainy-mustard-fingerling-potato-and-mini-cornbread-muffin" target="_blank">read more</a></p> http://food-management.com/meat/smoky-bbq-baby-back-ribs-served-warm-grainy-mustard-fingerling-potato-and-mini-cornbread-muffin#comments Meat Tue, 14 Jul 2015 15:05:00 +0000 49141 at http://food-management.com University of Massachusetts at Amherst Chilled Chinese Dumplings with Creamy Dukkah Sauce http://food-management.com/meat/chilled-chinese-dumplings-creamy-dukkah-sauce <div class="field-deck"> Recipe by McCormick for Chefs </div> <div class="node-body article-body"><div></div>Recipe by McCormick for Chefs</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/chilled-chinese-dumplings-creamy-dukkah-sauce" target="_blank">read more</a></p> http://food-management.com/meat/chilled-chinese-dumplings-creamy-dukkah-sauce#comments Meat Fri, 19 Jun 2015 15:19:00 +0000 48491 at http://food-management.com Photo: McCormick for Chefs Top Sirloin with Sea Salt http://food-management.com/meat/top-sirloin-sea-salt <div class="field-deck"> A different way to cook steak, this dish was created by Chef Marcelo de Castro Alves from Brazil as part of the University of South Carolina's global chef program. </div> <div class="node-body article-body"><div></div>A different way to cook steak, this dish was created by Chef Marcelo de Castro Alves from Brazil as part of the University of South Carolina's global chef program.</div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/top-sirloin-sea-salt" target="_blank">read more</a></p> http://food-management.com/meat/top-sirloin-sea-salt#comments Meat Operator Submitted Wed, 13 May 2015 16:29:00 +0000 47791 at http://food-management.com Baby Back Ribs with Chipotle Honey Barbecue Sauce http://food-management.com/meat/baby-back-ribs-chipotle-honey-barbecue-sauce <div class="node-body article-body"><div></div><p><em>YIELD: 4 servings</em><br /> <br /> <strong>For the sauce:</strong><br /> 1 cup honey<br /> 1 cup ketchup<br /> &frac12; cup apple cider vinegar<br /> 2 Tbsps. reduced sodium soy sauce or tamari<br /> 2 canned chipotle chiles in adobo sauce, stems trimmed, chopped<br /> 2 Tbsps. adobo sauce (from the can of chiles)<br /> 2 tsps. chili powder<br /> 1 tsp. ground cumin<br /> 1 tsp. fresh garlic, grated<br /> 1 tsp. coarse salt<br /> <br /> <strong>For the ribs:</strong><br /> 2 racks baby back ribs (about 2 &frac12; lbs. each), each rack halved</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/baby-back-ribs-chipotle-honey-barbecue-sauce" target="_blank">read more</a></p> http://food-management.com/meat/baby-back-ribs-chipotle-honey-barbecue-sauce#comments Meat Wed, 04 Mar 2015 18:10:00 +0000 45411 at http://food-management.com Photo: National Honey Board Percy Street Barbecue P.S.T. Sandwich http://food-management.com/meat/percy-street-barbecue-pst-sandwich <div class="node-body article-body"><div></div><p><em>YIELD: 1 sandwich</em><br /> <br /> 1 6-inch hoagie bun, sliced and toasted<br /> 1-2 Tbsps. mayonnaise<br /> 1 piece green leaf lettuce<br /> 1/3 cup prepared coleslaw<br /> 1 green tomato, marinated in rice wine vinegar with tarragon, salt and pepper<br /> 4 oz. pork belly, smoked<br /> <br /> 1. Evenly spread hoagie buns with mayonnaise on both sides.<br /> 2. Line one side with lettuce.<br /> 3. Place coleslaw on bottom crevice of roll.<br /> 4. Cut tomato in half; season with additional salt and pepper, to taste. Place on top of lettuce.</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/percy-street-barbecue-pst-sandwich" target="_blank">read more</a></p> http://food-management.com/meat/percy-street-barbecue-pst-sandwich#comments Meat Wed, 04 Mar 2015 18:10:00 +0000 45401 at http://food-management.com Photo: National Pork Board Chopped Pork BBQ http://food-management.com/meat/chopped-pork-bbq <div class="node-body article-body"><div></div><p><em>YIELD: 1 pork butt</em><br /> <br /> <strong>For the pork:</strong><br /> 1 Boston Butt roast<br /> &frac14; cup kosher salt<br /> &frac14; cup paprika<br /> 2 Tbsps. brown sugar<br /> 1 Tbsp. granulated garlic<br /> 1 Tbsp. onion powder<br /> 1 Tbsp. chili powder<br /> 1 Tbsp. black pepper<br /> <br /> <strong>For the sauce:</strong><br /> 2 cups cider vinegar<br /> &frac12; cup tomato juice<br /> &frac14; cup ketchup<br /> 2 Tbsps. mustard<br /> 2 Tbsps. Worcestershire sauce<br /> 1 Tbsp. granulated garlic<br /> 1 Tbsp. molasses</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/chopped-pork-bbq" target="_blank">read more</a></p> http://food-management.com/meat/chopped-pork-bbq#comments Meat Wed, 04 Mar 2015 18:10:00 +0000 45391 at http://food-management.com Photo: National Pork Board Thai Style Pulled Duck Sliders http://food-management.com/meat/thai-style-pulled-duck-sliders <div class="node-body article-body"><div></div><p><em>YIELD: 10 servings</em><br /> <br /> <strong>For the duck:</strong><br /> 1 lb. prepared pulled duck meat<br /> <br /> <strong>For the Thai sauce:</strong><br /> &frac12; cup soy sauce<br /> 2 Tbsps. peanut oil<br /> &frac12; tsp. toasted sesame oil<br /> &frac12; cup molasses<br /> 1 Tbsp. fresh ginger<br /> 2 Tbsps. fresh garlic<br /> 1 Serrano pepper, whole<br /> <br /> <strong>For the red curry vinaigrette:</strong><br /> 1 cup white vinegar<br /> 1 cup granulated sugar<br /> 2 Tbsps. fish sauce<br /> 2 Tbsps. red curry paste</p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/thai-style-pulled-duck-sliders" target="_blank">read more</a></p> http://food-management.com/meat/thai-style-pulled-duck-sliders#comments Appetizer, Soups & Sides Meat Private Fri, 23 Jan 2015 17:24:00 +0000 44641 at http://food-management.com Photo: Maple Leaf Farms Grilled Spicy Sausage Burritos http://food-management.com/meat/grilled-spicy-sausage-burritos <div class="node-body article-body"><div></div><p><em>YIELD: 8 servings</em><br /> <br /> 1 orange bell pepper<br /> 1 red bell pepper<br /> 8 (4-6 oz. each) precooked spicy chorizo sausages<br /> 1 15-oz. can red beans<br /> 1 chile poblano, roasted, peeled and seeded<br /> 1 cup pico de gallo salsa, homemade or purchased<br /> 8 (12&rdquo;) flour tortillas<br /> 1 cup cooked rice<br /> 3 cups (about 12 oz.) queso fresco cheese, shredded<br /> 4 cups red leaf lettuce, shredded<br /> &frac34; cup sour cream<br /> &frac34; cup prepared guacamole<br /> </p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/grilled-spicy-sausage-burritos" target="_blank">read more</a></p> http://food-management.com/meat/grilled-spicy-sausage-burritos#comments Meat Private Fri, 23 Jan 2015 17:24:00 +0000 44631 at http://food-management.com Photo: Wisconsin Milk Marketing Board Blue Sky Steak and Waffles http://food-management.com/meat/blue-sky-steak-and-waffles <div class="node-body article-body"><div></div><p><em>YIELD: 24 cups</em><br /> <br /> <strong>For the batter:</strong><br /> 6 cups prepared waffle batter<br /> 1 &frac12; Tbsps. dried tarragon<br /> 1 &frac12; Tbsps. kosher salt<br /> 2 tsps. black pepper<br /> 2 tsps. garlic powder<br /> <br /> <strong>For the demi-glace:</strong><br /> &frac14; cup butter<br /> &frac12; cup shallots, minced<br /> &frac12; cup sherry vinegar<br /> 6 cups veal demi-glace<br /> 6 Tbsps. coarse-grain mustard<br /> salt and black pepper, as needed<br /> <br /> <strong>For the steak:</strong></p></div> <div class="og_rss_groups"></div><p><a href="http://food-management.com/meat/blue-sky-steak-and-waffles" target="_blank">read more</a></p> http://food-management.com/meat/blue-sky-steak-and-waffles#comments Bakery & Desserts Meat Private Fri, 09 Jan 2015 15:40:00 +0000 44081 at http://food-management.com Photo: The Beef Checkoff