CARNIVORE'S GUIDE TO GOOD HEALTH

June 20, 2017

Are you tired, fatigued, need more iron or just love a juicy steak? Iron has many health benefits including boosting your energy, building robust blood cells (and avoiding anemia), enhancing your immune system and optimizing muscle health. Fiorella prepares a meal fill...

January 26, 2016

Grilling is my favorite way to cook a steak but when you live in an NYC apartment in dead of Winter or in the Summer for that matter you better learn how to cook a steak in a pan. So after much practice with various cuts of meat this is what I have narrowed down. My fa...

November 10, 2015

While having a dinner feast at Cameron Mitchell's new NYC restaurant Ocean Prime with my friend Michael, we happily agreed that a Carnivore diet (Read my In Defense of Meat article here) can be one of the healthiest. If a steakhouse is don...

June 3, 2015

My father told stories about being poor in Italy and his family of 7 sharing a steak on Sunday so he made sure we always had meat on the table when we came to the US and we became less poor. My mother is of that generation who was told that Meat was bad for you - even...

June 3, 2015

This is my homage to Italian American food! A deconstructed meatball ragu slider on bruschetta bread using an Italian staple: tomato sauce! Watch here!

 

Meatball Ragu Bruschetta

  1. Tomato Sauce- From our annual Tomato Harvest in September, using Jersey plum tomatoe...

January 20, 2015

The 7th Annual Cassoulet Cook-Off at Jimmy’s No 43! Check out some amazing amatuer chefs cook up their rendition of the traditional casserole stew of beans and meat from Southern France: le cassoulet!

Winners

Judges' Awards

  • Best Use of Indonesian Spices

    • Lynn R...

December 2, 2014

Holiday Events this Month that involve Meat and are also great places to meet for a great Holiday get together!

 

1. Ted the Butcher--Whole Hog Butchery Demo

We had so much fun watching Ted Nigro (Ted the Butcher) cut up a whole hog at Brother Jimmy's recently. Our host a...

October 22, 2014

Last week the Museum of Food and Drink (MOFAD) hosted another Roundtable discussing tough food issues, this time around: The Future of Meat! The panel did a great job to elevate the dialogue away from just “to eat or not to eat meat”. They addressed ethical issues...

September 23, 2014

I grew up eating the odds and ends of animals--my palate was developed by Neapolitan parents and aunts and uncles. Lore of my childhood is filled with stories of my eating brodo di pulpo (octopus broth), brandied cherries and raw clams. I say lore because these stories...

The last time I had a scrumptious turkey leg was during our marathon lasagna-making day the day before Easter. We needed sustenance to fuel us while rolling meatballs, kneading dough and screaming at each other out of pure exhaustion and being Italian. The legs are my...

Proscuitto is the king of all cured meats. Never was I a happier little girl than one summer when my father and uncle decided to cure two legs during the winter--hung to dry in my basement in Jersey! Lou Di Palo calls it "God's gift" in his new book,  Di Palo Guide to...

I partly blame myself for my experience at Toro. Partly. The rest I blame on Toro. I blame myself for going with a mostly conservative food crowd –unwilling to try the truly interesting morsels on the menu like Oreja De Cerdo Terrina (pig ear terrine with king crab and...

The store-bought Rotisserie chicken is kind of like today’s version of the TV dinner of the 1950's because it is convenient, but also fills our need to eat real food!

 

Food Marketers keep telling us we don't have time to make our food (are they saying if we don't buy th...

June 16, 2014

Last weekend Shake Shack wasn’t the only one drawing long lines at Madison Square Park. Pitmasters from across the country traveled all the way to NYC, smokers in tow, with pounds of hickory wood chips and charcoal, to kick-off the Big Apple BBQ Block Party. My team an...

My Sunday ritual always includes a television series that I get obsessed with and eating in-slowly. I have seen every episode of Game of Thrones while eating Blue Smoke's ribs. Ribs work perfectly for a fantasy show set on fictional continents with warring families vyi...

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Meat: A Love Story

I invite you to share my carnivore journey through NYC and beyond!

 

I was born with a savory tooth-whenever I am craving a food or think about my last meal on death row (for some reason this comes up often in my thoughts) it always includes meat. So grilled, braised, roasted--any meat falling off any bone is bliss and of course if it is a steak, it is rare!

 

Growing up in an immigrant family from Southern Italy, I grew up eating the odds and end of animals. “Piede e Musso,” literally translated to feet and snout, described the delicious street food in a paper funnels I would eat when visiting Naples.

 

My father and uncle were hunters and fisherman. I remember the seasonal influx of pheasant, quail duck, deer and on occasion bear--all deplumed in my basement. Even our fishing trips involved eating raw fish with lemon which my father would filet right out of the water. And yes the crabbing, oh yes the conch!

 

My basement in New Jersey, where I grew up, provided the cement ground for house-made and cured prosciutto, sopressata, dried sausage, various forms of cotechino and "gnugia" (which was pig ingesting dried in pig intestine). Wine, ricotta cheese, and bread were also conceived in that basement--rustic, pure and simple.

 

Meat was also a status symbol in our home. Both of my parents were from small towns in Italy and red meat was rare and quite expensive. So when we were able to have meat on the table every day, it meant we made it--at least that is how they saw it.

 

As a Registered Dietitian, I am always asked about health issues around meat consumption and my answer is, "What does the rest of your food look like?"

 

Eat real food, eat it in moderation and most of all enjoy it- you will be healthy!

 

I invite you to be my sidekick on this carnivore journey!

 

Let's Eat Meat!