A bone-in ham to put all others to shame. From Snake River Farms.
I often keep old Christmas cards, and sometimes the gently-used ribbons and bows, too.
But one thing I make a point never to discard is something all together different.
From the Thanksgiving turkey. From the Christmas ham.
They are always wrapped carefully with aluminum foil, then tucked inside a heavy-duty plastic bag in a safe place in my freezer.
That’s when I take them out for their intended purpose, one that I look forward to every year after the holiday season.
Snake River Farms porterhouse steak gets glam with homemade chimichurri sauce.
This steak is more than a meal. It’s two meals and two tastes in one.
This 2-pound porterhouse, from Snake River Farms, the Idaho-based specialty meat purveyor, is easily hefty enough to feed two people.
One one side of the bone is a super tender filet mignon; on the other side is a more toothsome New York strip.
I had a chance to try this massive steak ($43) sourced from Double R Ranch in Washington State. It’s aged 28 days to concentrate its flavor. And it cooks up quite juicy.
How do I best like to enjoy steak?