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Record high milk product prices helped lift revenue at state-owned enterprise Landcorp to $76.8 million for the half year to the end of December.

Revenue from milk rose to $39.5m in the six month period, from $21.6m in the corresponding…

Filed under: Grains, Vegetables, Beef, Fish, Cheese, Comfort Food, Meat

March is National Frozen Food Month and in honor of all those giant food corporations that made millions and millions of dollars during what is essentially a month-long marketing promotion, I went ahead and subjected myself to the danger of eating frozen foods for a few days.

You all should appreciate the dietary sacrifices I make for you in the name of food blogging! And by “dietary,” I don’t mean just the 600+ calories per serving I consumed with each food, but the fact that my “dietary” insides will now be preserved for study by dietitians and nutritionists across the country for the next 25 years from all the chemicals that are used to keep these things “fresh” and shelf-stable for three years.

Yes, the picture of the Salisbury Steak Meal above is something I ate, along with a few other things. Excuse me while I finish digesting them, even though I ate them all over a week ago.

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Filed under: Grains, Poultry, Cheese, Meat

A burrito might be a good snack, but for a real meal, let’s talk turkey, a Turkey, Broccoli & Cheese Lean Pocket.

I have to admit, I had forgotten that Hot Pockets had made this entry into health with Lean Pockets, and even more so with “Whole Grain.” I bought the box because let’s face it, that picture on the front of the box is pretty sexy. I was even slightly turned on by the geeky technology included in the box — the “crisper” mechanism that does double duty, first as the “crisper” element in the microwave, secondly as a handy “carrying” case so as not to burn your hands when eating.

Unfortunately, the Lean Pocket was very salty, even for me, someone who wouldn’t be shy about shaking salt into a bowl of sodium-laden canned soup.

Take a peek at the gallery for how deep those pockets are:
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New Zealand beef exports to North Asia have soared, following a ban on US beef in the region because of mad cow disease.

Taiwan, Japan and Korea banned US beef imports in 2003 for fear of BSE.

As a result, Kiwi exports to North…

Rosti Rack Of Lamb: this classy lamb recipe is simple to cook and tastes delicious. We oven baked two racks of lamb in this easy lamb recipe.

The Department of Agriculture released a list of all districts nationwide that received beef included in a recall of meat from a California slaughterhouse.

The nation's most tender steaks - selected with a mechanical tooth - will go into a tasting contest in May to determine the best piece of sirloin.

Meat and Wool New Zealand's annual “Steak of Origin” contest has attracted a record…

In a quest to replicate a family tradition, a kreplach face-off in Brooklyn pitted boiled “Jewish tortelloni” against fried dumplings filled with chopped meat.

Filed under: Vegetables, Pork, How To, Meat, Easter

Speaking of asparagus…Most often, asparagus makes its springtime appearance in The Delicious household simply steamed with a little bit of salt and occasionally, in an omelet or frittata.

However, I will never go back to simple steaming of asparagus, nor to hiding them inside a mask of eggs after having them wrapped in slices of prosciutto and roasted. I realize, of course, that this is not a wildly innovative technique, but it is the first time I’ve done it and tasted it.

Now different recipes call for slightly different methods — blanching the asparagus first, tossing them with olive oil, etc. — but there is no need. Just trim the woody ends, wrap 3-4 stems in prosciutto, and roast in a 400 degree oven for about 15 minutes. There’s no need for oil since the prosciutto’s fat will render onto the baking tray, and the salty meat is enough with the asparagus.

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Filed under: Vegetables, Dairy, Recipes, How To, Meat, Easter

There are several standard ways I use up leftovers: an omelet the next morning, fried rice, and of course, just re-heating whatever it was, and eating it as is.

Another thing to do is make a sandwich, and if you have leftover lamb and asparagus from Easter Sunday, throwing them together with a little bit of yogurt-turned-tzatziki makes a great pita-bread-based sandwich. Of course, in my house, we didn’t actually have lamb (we didn’t have a traditional ham either), and asparagus on the table gets eaten before the salad is served.

Without the leftovers to make the pitas, the only other thing to do is — gasp! — actually cook the meal! The California Asparagus Commission has put together a recipe (after the jump), along with a whole list of recipes for asparagus on their website.

Continue reading Grilled Lamb and Asparagus Pitas with Tzatziki

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