Tag Archives: Meat

April 1, 2010

Unicorn – It’s What’s for Dinner

You guys know that when I find an amazing item of food I have to share, right?

canned_unicorn_meatImagine a meat so tender that is melts in your mouth…much like Kobe. And, like Kobe, the animal is massaged daily with Guinness.  The flavor is said to be somewhat like chicken but with marshmallow notes…Best of all the fat is polyunsaturated.

Incredible.

As you can imagine, unicorn meat can be difficult to find at your local grocers. Locavores are out of luck unless they live in Ireland. If you are willing to pay for shipping you can get canned unicorn online at around $10.00  a pound.

You can find the unicorn meat and some recipes for it at ThinkGeek. I am pretty sure quantities are limited so you probably don’t want to waste time.

I am thinking of maybe using it in a puff pastry shell with a champagne and cream sauce. My guess is that a good Moscoto would be the perfect wine to accompany unicorn meat.*

*Now with 100% of the RDA for sparkles

image: ThinkGeek

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February 24, 2010

How to Caramelize a Roast the Easy Way

I used to really struggle with getting a good, golden brown sear on my roasts. I tried everything from butter to oil, heavier pans to higher cooking temperatures.caramelize-a-roast


What finally worked for me was a simple procedure. Rather than just adding my salt and pepper and spices to the meat before I seared it… well I added a tablespoon or two (depending on the sized of the roast) of turbinado sugar. Regular sugar won’t work with this. You need the big crystals that the turbinado sugar offers. They react with the heat differently than the regular sugar. It doesn’t really add a sweet flavor but the flavor of the meat changes in an incredible way.

Just rub all sides of the meat with the salt, pepper, turbinado sugar, and any chipotle or other spice you will be using on it. Meanwhile heat about 3 tablespoons of  olive oil in a heavy pan until the oil almost ripples. Add the meat and sear quickly on all sides, without burning. You will end up with something like this -

roast-2

You can see how the sugar helped the roast get a nice crust on it. I made pot roast out of this (recipe a little later) and the broth was just beautiful.

If you have a method you love then use it but if you are looking for a great way to add flavor, color, and complete awesomeness to your pot roast this is seriously it.

image: marye audet

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