Wednesday, March 20, 2013

Tonight's Dinner: March 14, 2013

The whole hog butchering class was amazing for our week's meals.  All I had to do was get some veggies and cook the pre-seasoned meat.  It made for quick and easy dinners.  Tonight I wanted to use the largest pieces of meat that they gave us.  We each received a pork steak.  These things were huge!  One piece with the bone on didn't even fit into our pan.  I seared the slabs on each side and stuck it in the oven for 20 minutes at 250 degrees.

 photo DD0FA48F-D7C2-4A86-8849-CF06E1963C80-11852-0000076900032D2F_zpsb1802b68.jpg
The fat on the end made the pork taste really good, but you just can't eat it.

 photo C18F0241-5761-47DF-A690-6BD80BBAFA0E-11852-00000768F9E95D6D_zpsd6c49f1f.jpg

No comments: