Quick Notes on the latest episode of "On the Block" - Boneless Pork Loin Roast & Stuffed Loin Roast

Hello my fellow carnivores!  On the latest episode of "On the Block," I demonstrate the Ted the Butcher method of cutting a beautiful pork roast from a whole pork loin.  I also show you had to add a pocket for stuffing, which is a fantastic technique to have in your home butchery tool kit.
I found this great recipe for a Paleo-friendly Apple-Bacon-Spinach stuffed pork loin roast that is sure to delight my Paleo and non-Paleo friends alike!  The recipe is from a site called What Would John Mack Eat?, a great site about food, fitness, and Paleo living. 
In this recipe, John suggests you butterfly the pork loin in order to prepare it for stuffing, which I show you how to do in my video:

Quick Notes on the latest episode of "On the Block" - Beef Bone-In & Boneless Rib Steaks

Hello everyone!  Thanks so much for visiting my page and watching my show "On the Block"!  In the latest episode, we are talking about beef bone-in and boneless rib steaks, or "ribeyes."  This is probably my favorite cut of beef, and if I had to pick one steak to have for the rest of my life, this might just be the one--with a bone, of course!
For today's  Quick Notes, I figured I would post a recipe for grass fed ribeyes from one of my favorite Paleo food blogs, Nom Nom Paleo.  This site is run by super-chef extrodinaire Michelle Tam, and her recipes never disappoint! 

Deep Cuts: All You Need to Know About Offal

Organ meat--otherwise known as offal--has all but vanished from our local grocery stores and supermarkets.  That truly is a shame, since this meat is loaded with vitamins, minerals, and of course, FLAVOR! 
I found the piece below on chef Chris Cosentino's site OffalGood.com, where he discusses all things offal.  He also provides some truly amazing recipes for these often-neglected cuts, and for the squeamish, there are some delicious recipes for traditional cuts as well.  Chris is the executive chef of San Francisco restaurant Incanto.
All About Offal

Quick Notes on the new episode of "On the Block" - Boned & Tied Prime Rib Roast

Hello everyone, and happy Friday!  I posted a new episode of "On the Block" today, demonstrating how to bone and tie a prime rib roast.  If you're preparing for another chilly winter weekend like we are in Connecticut, it may be the perfect time to grab a nice piece of beef and get cookin'!
I thought it would be good to remind you that boning & tying a prime rib won't change the cooking time.  For this roast, it will turn out great if you pre-heat the oven to 350°, then cook your roast 15-18 minutes per pound at 350°
REMEMBER:  Take the roast out of the refrigerator several hours before cooking so that it gets to room temperature!  This will ensure a nice, even cook all the way through!

Quick Notes on Prime Rib - On the Block Episode 1

I just wanted to make some additional comments about the beef prime rib roast from my first episode of On the Block:
COOKING TIME: My suggested cooking time for a prime rib is 15-18 minutes per pound at 350º.  What I wanted to clarify is that you should take the roast out of your refrigerator several hours before cooking so it can get to room temperature before it goes into the oven!  This will ensure that the roast cooks evenly, all the way through!  If you like it more rare, cook it closer to 15 minutes per pound; if you prefer it well-done, cook it closer to 18 minutes per pound.  For medium, around 16-17 minutes per pound will do!