When was the last time you feasted on ‘mystery’ meat?  No, not that frozen, reheated chicken patty slapped on your lunch tray at the ‘ol high school cafeteria.  We’re talking straight up variety meat, offal.
Continue reading “Offal”



Classified as offal oxtail is exactly just that– a tail from an ox.  Nowadays oxtail comes from regular beef cattle and has a resplendent culinary history.  Not an uber-popular piece of meat but it can be found at specialty butchers, ethnic meat counters and gourmet restaurants particularly in European nature.  I was fortunate to have gotten mine from my family’s locally raised grass-fed highland cattle.

Continue reading “Oxtail”


Fall is creeping in with crisp and cooler evenings.  Kitchens warmed with simmering stews and soups are quintessential classics.  This is a Brazilian take on “boiled dinner” or stew.
Continue reading “Cozido”