I visited my favorite butcher, The Beast and Cleaver in Ballard, WA, where butcher and head chef Kevin Smith specialize in whole animal butchery, unique cuts of meats, Pate en Croute (Kevin recently won a competition in Canada and the first American from England to place), house-made sausages, and also serve excellent meals in their…
Tag: Beef
Steak au Poivre 4.0 🥩
Adding another iteration of my Steak au Poivre I have been making this year. Ingredients 4 Servings 3 – 1½”-thick New York strip steaks (about 2lb. total) Kosher salt, freshly ground pepper 1 – Tbsp. whole black peppercorns (I had been using much more but the sauce became too chunky – vary to taste) 2…
HadBurger VIII 🍔
For my 53rd Birthday, I opted to make The HadBurger for myself and a few close friends. In terms of HadBurgers, this was pretty much my standard deluxe edition. Meats consisted of course the secret HadBurger prep, roasted and grilled bacon, grilled prosciutto, grilled mole salami, and grilled chicken apple sausage from Aidelles. HadBurger mixture…
Haddow’s Hadland Birthday Dinner 08-19-2021 🥩
My good friend Nick Haddow was kind enough to invite me to his Argentinian Asado Meat Feast for my birthday this year. Joined by our good friend Benson Miller, Nick put on a spectacular meal – one of the best I have ever enjoyed. He had multiple fire and heat sources going and truly showcased…
Tomahawks 🥩
I love cooking Tomahawks. This cut is a bone-in ribeye with the length of the rib bone intact. Some high-end steakhouses and restaurants serve this, carved tableside for two, and charge upwards of $180. I buy mine mostly from Don and Joe’s Butcher in the Pike Place Market. On average they are weighing about 3.5lbs….
The Hadland Christmas Meal 🍖
The holidays are my favorite time to plan and prepare meals for my family. I especially love Christmas as I love my bone-in prime rib roast. I should prepare this more often as it’s a simple, amazingly satisfying dish. I am inspired by my Grandmother, Elizabeth Wisher, who always put on a wonderful dinner during…
Steak au Poivre 🥩
It’s been a few months since I have posted after a recent spate of cooking many varieties of #thehadburger this summer and fall. I was reviewing many recipes coming into my inbox and Steak au Poivre caught my attention. I rarely order this at steakhouses as I often am a purist and prefer salt and…
HadBurger V 🍔
It’s summertime and grilling season (well for me it’s all year long) and we have company in town. Rhone’s friend Andrzej is up from California and I invited my good friend Glenn over for #hadburgers. Heirloom tomatoes are in season and they are by far one of my favorite foods. For HadBurgerV I used a…
HadBurger IV 🍔
I had my good friend Chris Massot over for dinner who provided some lovely bottles of Continuum over in exchange for letting him store his wine with me. Lucky me! This is the formal version of HadBurgerIV.
HadBurger III 🍔
I made the HadBurger for me and my family on Father’s Day. I am going to name these after each instantiation of the meal I cook, much like WrestleMania, hence HadBurgerIII! What a wonderful gift to me. I went all out on toppings for this execution – grilled prosciutto, oven-roasted Nueske’s Bacon, thickly sliced beefsteak…