Beef | Albert Moyer, Jr.

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Posts Tagged ‘Beef’

A Year In Food 2017

Posted: December 28, 2017 in Food
Tags: Beef, Chicken, Digital photography, Fish and Seafood, Food, Home Cooking, macro photo, Salad, Soups and Stews

When I look back on the many great things in life, I always reflect on meals and the good times that are shared around them. There are so many cultures and things to eat that I sometimes wonder,” How does a person eat the same thing everyday?” I rarely eat the same dish in a year because there are so many tasty things to eat. I can attest that I have eaten with people of other religions and political philosophies. We do not agree on anything regarding those topics, but when we sit down to eat awesome food, there is nothing but smiles. God gives us food as a blessing for our hearts, mind, body, and soul. Some want to fight and wage war, I want to eat and enjoy the many great people and things in life. It is much easier to smile than frown. For those who share the same vision. Thank you for the joy you spread around the world. Here are a few of the meals I cooked this year that brought many smiles. If some of them puzzle you? Message me and I will tell you what they are or share a recipe. Bon Appetite!

Irish Stew

Posted: January 2, 2014 in Food
Tags: Beef, Carrot, Food, Ireland, Irish Stew, Lamb, Potato, recipe, Soups and Stews, Thyme

This is one of my favorite dishes to cook, especially when it is cold and you need extra protein and energy.

Here is the recipe for:

Irish Stew

Ingredients:

1.3kg/3 lbs boneless lamb or beef cut into chunks.

(It’s more authentic if you use lamb.)

1.5ml/1 tbsp. of vegetable oil

3 onions

1 lb of carrots

900 ml/3 3/4 cups water

10 red potatoes quartered

3 nice fresh Thyme sprigs or more to taste

3 tbsp. of butter

1 tbsp. of chopped fresh Italian parsley

salt and pepper to taste

Instructions:

1. Heat oil in large casserole or pot. Brown meat on all sides. Remove.

2. Quarter the onions, and slice the carrots about one inch thick. Cook them in pot for around five minutes until onions start to brown.

3. Return meat to pot with water, reduce heat, and simmer for one hour.

4. Add potatoes to pot with Thyme and cook one hour longer.

5. Turn stew off and let settle for ten minutes. Stir in butter.

6. Serve into bowls and top with fresh chopped parsley.

Enjoy!

Organic vs. Commercial Man-Made Food In Photos

Posted: October 30, 2013 in Food, Health
Tags: Beef, Chicken, Farmed Salmon, Food, Food Drink and Nutrition, Fruit and Vegetable, organic, Salmon, Wild fisheries

Corporate producers of food want you to believe there is no difference between what they create, grow, or fatten up, and super size, versus what is happening naturally when an animal is on its own. Here are some photos that show there are differences. Often there is color and size differences. People are being super-sized by the chemicals added to their food. Buy and eat organic! Don’t be misled by those who want your money, but will let your health fall apart.

Wild Salmon deep coloration vs. Farmed Salmon with Dye Coloring added

Notice the farmed salmon is much fattier

Pastured Organic Free-Range Egg vs. Caged Up Commercial Farmed Bird Fed Man-Made Feed

Farm Raised Caged Chicken vs. Free Range Organic Chicken

Farmed chicken loaded with fat

Fertilized with man-made chemicals vs. Organic natural Strawberry

Almost all produce has been super-sized like this with fertilizer that harms you and the environment

Farmed-caged Feed Lot Beef (Fatty) vs. Free Range Beef (Where cows roam and eat grass)

Farmed Salmon top Vs. Wild Salmon bottom

Teriyaki Beef Short Ribs, Japanese Eggplant with Mixed Vegetables and Garlic, and Rice

Posted: May 25, 2013 in Food
Tags: Beef, Digital photography, eggplant, Garlic, Photography, Recipes, Rice, Short ribs, teriyaki

This dish is influenced by both Japanese and Korean cuisine. It consists of teriyaki beef short ribs, japanese eggplant with mixed vegetables and garlic, and rice topped with a little bit of Sriracha hot sauce. I don’t have a recipe because I make most of my dishes up in my head. After you cook so long, you get to where you know how to balance the seasoning and mix things up.

Montreal Blade Steaks, Sauteed Mushrooms, Roasted Eggplant, and Steamed Broccoli

Posted: April 22, 2013 in Food
Tags: Beef, Blade steak, Broccoli, Cook, eggplant, Food, home meal, Montreal steak, Mushroom, Olive oil, Steak

One of the cheaper cuts of beef, that is quite lean and tender, is a blade steak. I really like them for there small thin size, and rich flavor. For this 40 minute home meal, I rubbed the blade steaks with olive oil and seasoned with Montreal Steak Season by McCormick. The blade steaks are cooked three minutes on each side to render them medium. Personally, I think it is a sin to cook a steak well-done. You might as well eat shoe leather.

The mushrooms were sauteed in butter. Yes, pure butter like grandma and grandpa use to use, and a little lemon pepper. Margarine may be lower in fat, but it is man-made and has additives.

The eggplant is sliced, peeled, coated liberally in olive oil, seasoned with sea salt, cracked black pepper, and roasted at 375 degrees for 20 minutes.

The broccoli trees are trimmed from the stem, the stems are sliced, and placed in a steamer basket for about six minutes. You want your broccoli slightly crunchy. If it is soft, it is over-cooked.

As always, have your ingredients out and ready.

Oil your meat and season. It should be shiny.

Prep the eggplant and prepare for the oven.

Saute the mushrooms while the other items are cooking.

Place broccoli in steamer basket.

Enjoy Dinner!

Albert Moyer, Jr.

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