Joe, Iowa City Meat Department
Bone-in Pork Country Ribs: I make cheap and delicious carnitas with these. Boil’em in a Dutch oven with oranges, lemons or lime juice, onions, cumin, and bay leaves, and then throw it in a 300˚F oven to simmer for a couple hours. Reduce the drippings, broil the pulled meat, and garnish with onion, cilantro, and hot sauce – it’s a recipe fromCook’'s Illustrated. Sounds great, doesn’t it? See it on New Pi's blog, New Pi Eats, at http://bit.ly/f3rwKa.
Ian, Coralville Meat Department
I really enjoy terrines: I got some French charcuterie books a few years ago and I really liked them. I’m into all kinds of forced meats with bread, mustard, and some kind of pickle for a late breakfast or brunch. I make a country pâté with pork shoulder, duck liver, black peppercorns, and maybe some Grand Marnier. I’ve made a duck pâté with a pork tenderloin inlay too. I’ve also made my own head cheese – you take a pig’s head, boil and pick it clean, mix in lemon juice and parsley, put it in a mold, and press it. I top it with some planked steamed carrots, aspic made from the head, and roll it out of the mold. It’s great with some nice crusty bread, good strong mustard, and some olives or pickled vegetables.
Jason, Coralville Meat Department
Standing Rib Roast: Cook it in a 350˚F oven with salt and pepper till it’s medium or medium-rare, depending on how you’re feeling. With roasted potatoes or anything, really, it’s a great winter meal.
In the summer I’m a hamburger boy. I like them thick and juicy, big daddy style!
Josh, Coralville Meat Department
Smoked Trout Dip: It’s creamy and delicious, and makes a great snack on crackers.
Chris, Iowa City Meat Department Manager
Ribeyes: I personally believe they are one of our finest steaks available.
Chuck, Iowa City Meat Department
Lemon Parmesan Tilapia: It’s cheesy and delicious, just like me!
Maurice, Meat & Seafood Coordinator
Dry Alaskan Scallops: Wrap ‘em up in Nueske’s double-smoked bacon and grill ‘em up!