Lion Meat Is Off the Menu at Several Restaurants

Lion Meat Is Off the Menu at Several Restaurants

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Looking for a little lion on rye? Some Simba dim sum? A hearty mane course? Sorry, Tarzan, but it's not a jungle out there, or anyway won't be for much longer. Outraged when she discovered that a multicultural fusion restaurant called Taste & See in Wichita, Kan., planned to serve African lion meat as part of an exotic game dinner, a New Jersey animal lover, Cheryl Semcer, has started a petition on Change.org ("The world's petition platform") demanding that the USDA ban the sale of lion meat in America. (Taste & See chef Jason Febres, deluged with protests, took lion off the menu, though his customers were still able to enjoy kangaroo, alpaca, and water buffalo, among other variety meats.)

It turns out that the Wichita establishment wasn't the only restaurant in this country that was catering with cat. Spoto's The Steak Joint in Dunedin, Fla., about 20 miles northwest of Tampa, had lion on the menu for a while, though now diners there will have to be content with such poor substitutes as black bear, yak, and Burmese python. Dave's Pizza and Burgers in Colonie, N.Y., just outside Albany (the same proprietor previously ran Albany's Burger Centric), was serving a lion burger (for $75!) alongside burgers made from alligator, rattlesnake, llama, goat, and other such creatures, but he has bowed to pressure from critics both local and national and scratched it off the list (though it still appears on his online menu). Last year, Boca Tacos y Tequila in Tucson, Ariz., announced plans to serve lion tacos for one night only, early in 2012, if enough customers signed up by advance order. Instead of orders, the place was deluged with angry phone calls and emails, and gave up the plan.

The African lion is not an endangered species, so it is perfectly legal to raise and butcher lions in this country and sell their meat for food (it reportedly tastes like particularly chewy pork). Exactly where the lion meat that does get sold here comes from is a bit of a mystery, though. One past source, ExoticMeatMarkets.com, which peddles bobcat, beaver, coyote, eland, nutria, and reindeer as well as foie gras, frogs' legs, wild turkey, and ibérico pork, has a large photograph of a lion on the order page of its website, but nary a morsel of the regal feline is to be found anywhere for sale. The company had previously reported, though, that "Our African lions are raised in the state of Illinois." There may or may not be a connection, but the website for Czimer's Game & Seafood in Homer Glen, Ill., about 20 miles southwest of Chicago, does have a product listing for African lion (at prices ranging from $9.95 a pound for premade 1/3-pound burgers — Dave's in New York State was really going to make a killing — to $24.95 a pound for "tender loins"), though a parenthesis notes "not available."

In 2003, interestingly, Czimer's proprietor Richard Czimer was sentenced to six months in federal prison, a $5,000 fine, and 300 hours of community service, and required to make restitution payments of $116,000 to the Fish and Wildlife Foundation's Save the Tiger Fund for his role in an exotic animal trafficking operation. Among other things, Czimer admitted to having bought the carcasses of 16 tigers, four lions, two mountain lions, and one liger (a lion–tiger hybrid), all of whose flesh he sold as… lion meat.

One big issue with the commercial sale of exotic meats, lion and otherwise, is that the source of the animals, even if legal, much less the conditions under which they are slaughtered, is rarely monitored by the USDA, so there are genuine potential health issues involved. Another issue, perhaps of greater concern to the general public, is our emotional attachment to pets and other animals we perceive as "cute" or "noble." There is no rational reason for those of us who eat meat to be fine with consuming cow but balk at chowing down on horse — and if we're fine with wild-shot venison or boar (as many, many hunters and non-hunting food lovers alike most certainly are), then why draw the line at bear or lion?

Indeed, why not lion, if it's not endangered? Because lions are magnificent to look at and the quintessentially wild animals, and because they are, er, "born free?" Probably. Though Cheryl Semcer, who has thus far gathered about 44,000 signatures on her petition to outlaw the sale of lion meat, stresses the health issue, maintaining that "Restaurants shouldn't be risking the health of their customers just for the attention that comes from serving exotic animal meat."

Of course they shouldn't — though one might argue that instead of banning the sale of exotic meats (there is already a thriving black market in those beasts which are endangered), the raising and slaughter of these animals should be open and above board and at least as strictly regulated as the dispatch of pigs and cattle.

But that raises yet another issue: Why would anyone want to eat all these non-standard meats in the first place? I've never eaten lion, but I've had bear and squirrel and kangaroo, and I can't say that any one of them has had any great merit in terms of flavor. Is the appeal simply in eating something that most people don't or can't or prefer not to? If so, then raising and killing lions and the like seems pretty silly, and, well, more than a little pretentious.

Back in the mid-20th century, the Tyrolean -born writer Ludwig Bemelmans, best known for his Madeline children's' books but also a great gourmand and author of much good writing about food, addressed the issue of serving exotic meats in a restaurant in a short story called "The Elephant Cutlet." It was about two men who open an establishment in Vienna called "Cutlets From Every Animal in the World." Their very first customer is an elegant countess who comes in alone, sits down, and promptly orders an elephant cutlet sautéed in butter, covered in spaghetti, with an anchovy and an olive on top. There is consternation in the kitchen, but finally the chef comes out, approaches the countess, and says, "Madame has ordered an elephant Cutlet?" The dialogue proceeds like this:

"Yes," said the Countess.
"With spaghetti and a filet of anchovy and an olive?"
"Madame is all alone?"
"Yes, yes."
"Madame expects no one else?"
"And Madame wants only one cutlet?"
"Yes," said the Lady, "but why all these questions?"
"Because," said the Chef, "because, Madame, I am very sorry, but for one Cutlet we cannot cut up our Elephant."

Likewise, for a couple of burgers or tacos, we should probably let the lion sleep tonight — and wake up growling in the morning.

Sample Freezer Cooking Plan & Tips

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To have a successful freezer cooking experience, it’s important to have a plan. You want to focus on recipes that have variety, but also that use some common ingredients to make preparation easier. If we can make shredded chicken for 3 different meals and chop onions for everything all at the same time, think of all the dishwashing you are saving! (Though you may want a silly pair of onion goggles when you are done).

I’ve put together a sample freezer cooking plan and I’m also going to share my best tips for freezer cooking.

Sample Freezer Cooking Plan & Tips

I want to share several tips to help you have the best outcomes when freezer cooking, and then I have a sample freezer cooking plan for you!

Focus on sale ingredients

Meal planning alone can save you money, but if you also incorporate stocking up when essential ingredients are on sale, you can really shave a lot off the budget! It helps if you focus on in-season items and do several weeks of stocking up before your cooking day.

Remember, just like with couponing, you can choose to go extreme and make every meal for a whole month in one day, or you can keep it simple and make a few dishes to freeze that will supplement your weekly meal plans for when you have a busy night—it’s all up to your needs.

Tip: Want to get your feet wet? Next time you make something you think would freeze well, double the recipe and make one to eat now and one to freeze for later. This could be as simple as making a big pot of chili and freezing half right away.

What about dietary restrictions?

If you have special dietary restrictions, there are freezer cooking ideas out there for you, too! One resource I found are the Gluten Free and Vegetarian menus at Once A Month Mom, and there are tons of other recipe ideas out there if you do a little hunting. When you get the hang of it, you can probably even convert some of your family favorites into freezer cooking meals by doing some or all of the steps in advance!

Stock up on certain ingredients

You may think that freezer cooking is limited to casseroles and microwave meals, but the truth is that you can prepare most recipes in advance to some degree (even restaurants do it). To keep things interesting, you may want to focus on a variety of cooking methods like grilling, slow cooking, baking and sautéing. Don’t forget to label things and keep a list of any special cooking instructions handy.

To give you an idea of where to start, I’ve put together a menu for a freezer cooking session that is based on items that commonly go on sale. Select to see the best prices you can currently find on these items.

You will need additional ingredients and spices, but these are a good foundation to work from because they are at a big discount!

Sample freezer cooking plan

Slow Cooker Chicken Curry – Recipe
Prep all the ingredients and store in gallon baggies to put in the slow cooker the day you want to eat it. You can freeze the coconut milk too, but it’s just as easy to add the can the day of.

Cheddar & Cracker Chicken – Recipe
Bread the chicken in advance and then thaw/bake for dinner.

Chicken Enchiladas – Recipe
Prepare completely, thaw and bake for dinner.

Spiced Pork & Apricot Stew – Recipe
Prepare completely and freeze into meal-sized portions. Thaw and reheat.

Pulled Pork Sandwiches w/ Caramelized Onions – Recipe
Prepare pork and freeze in dinner-sized portions or use as a starter for other dishes like this Pulled-Pork Torta.

Slow Simmered Meat Sauce – Recipe
Prepare ingredients for sauce into storage bags & put in the slow cooker the day you want to eat it. Serve with noodles.

Sloppy Joes for Crowd – Recipe
Prepare beef and freeze into dinner sized portions. Reheat & serve.

Potatoes O’ Brien – Recipe
Prepare as directed. Makes a great side or easy breakfast.

Sweet Potato Gnocchi – Recipe
Prepare the gnocchi & spread them on a cookie sheet to freeze. Bag into dinner sized portions and boil or saute for dinner.

Chef's Notes:

If you can't find dried shiitake mushrooms, feel free to use fresh, but be sure to saute them first. You can use rice wine instead of sherry, if you like.

A few tablespoons of a cornstarch slurry can be stirred in at the end for a thicker "sauce." Just mix 2 tablespoons water with 1 tablespoon cornstarch.

You can also brown the meatballs in a 475-degree (245 degrees C) oven, instead of broiling.

To make your own hot chili oil for garnish, crush 1 teaspoon red pepper flakes with vegetable oil in a mortar and pestle and let sit for 3 hours to overnight.

Mouthwatering Grilled Main Dishes

From juicy steaks and chops to perfectly charred salmon fillets, these recipes are sure to inspire your inner grill master.

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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

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Grilled Rib Eye Steak with Romaine Marmalade and Watercress

GZ’s Grilled Seafood Platter

Want to put on a show for your guests? Grill an impressive platter of scallops, shrimp and lobster, all of which are prepped and seasoned inside the kitchen &mdash your guests will never see the behind-the-scenes action!

Easy Grilled Pork Chops


Before they even taste this salty-sweet mashup, your guests will be circling the grill thanks to the irresistible aroma of slow-cooking bacon and pineapple. The barbecue pork ribs tucked inside become tender as they braise in their own juices. Served sliced across the middle, the swineapple is a sight to behold.

Sticky Ribs

Molly's easy ribs are extra sweet with a hint of smokiness, thanks to her simple spice rub. Bake them low and slow, then finish them on the grill for great char marks.

Bobby's Bangin' Burgers

Burgers are a classic summertime main and there&rsquos no one better than Bobby to show you a few tips and tricks. His Bangin&rsquo Burgers course on the Food Network Kitchen app will walk you through everything you need to know to grill up the juiciest and most flavorful patties &mdash and make your best-tasting burgers yet.

Grilled Thai Curry Beef Roll

Slicing this rolled flank steak &mdash stuffed with a rainbow of fresh cilantro, tomato and scallion &mdash reveals its inner beauty. Paired with a tangy Thai-inspired rice noodle salad and crisp lettuce leaves, it's perfect for a hot summer day.

Grilled Thai Chicken with Nectarine Salad

Summer's sweet nectarines are the perfect complement for ginger-spiced grilled chicken.

Beer-Marinated Grilled Skirt Steak

Matambre with Chimichurri Sauce

This rolled flank steak, stuffed with piquant fillings and topped with garlicky chimichurri, is inspired by Argentinian matambre, which is usually fashioned from a cut of mature veal. It's no wonder that its name translates to "hunger killer." How could a great steak be more hearty than this one filled up with goodies?

Grilled Lamb Chops

Pizza With NY Strip, Blue Cheese and Balsamic Glaze

Try making pizza on the grill starting with Bobby's steak version, layered with flavor upon flavor.

Grilled Seafood Salad

This simple salad is the perfect dinner on warm, summer nights. It&rsquos light yet satisfying &mdash and comes together in a matter of minutes.

Grilled Skirt Steak Gyros

Pastrami-Spiced Porterhouse Steaks

These ultra-flavorful steaks taste just like a pastrami sandwich! To give each steak a nice crust, coat them in a zesty mixture of pepper corn, mustard seed, coriander, paprika, brown sugar, allspice and garlic powder. Serve with a dollop of herby butter for a restaurant-quality touch right at home!

Grilled Halibut with Olive Bagna Cauda

Whip up Giada's warm, buttery olive sauce in minutes to spoon atop grilled halibut fillets. Her Italian twist on grilled fish is easy enough for a weeknight but impressive enough to serve at an intimate dinner party.

Pizza With Grilled Sausage, Peppers and Onions

Very Peri Grilled Chicken

There's no denying that roasting, then boiling and simmering the vegetables and chiles for this sauce will give it a level of flavor unlike any other.

Carne Asada

This traditional Mexican dish is made by marinating skirt steak in a spicy, citrusy puree, charring it on the grill and then thinly slicing the meat. We suggest serving carne asada as a main dish with rice and beans, but you could also add it to tacos, burritos, tostadas and more .

Grilled Mahi Mahi with Summer Squash Salsa

In-season veggies, fresh citrusy flavors and quick-cooking fish &mdash you&rsquore going to be making this simple and delicious recipe all summer long.

London Broil With Onion Marmalade

Grilled Everything Pizza

Rib Eye Steak with Onion Blue Cheese Sauce

Ree smothers her grilled rib eye with a creamy blue cheese sauce.

Giada's Balsamic BBQ Chicken

Fajitas in a Grill Basket

These grill basket fajitas keep all the ingredients separate so everyone can have their favorite combinations without creating extra mess, plus the grill adds a yummy char to everything.

Grilled Pizza

Turn pizza night into an al fresco experience with do-it-yourself grilled pizzas. Best of all, this recipe makes enough dough for 3 pizzas, so everybody can have their favorite flavor!

Beef and Sausage Kebabs With Salsa and Chimichurri

Grilled Glazed Ham

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on.

Grilled Pork Chops

An easy coriander-spiced rub turns into a beautiful and delicious crust after you give the pork chops a quick sear on the grill.

Smoky Grilled Pork Chops and Zucchini Noodles

Savor summer&rsquos flavors with Michael&rsquos veggie-packed dinner. While the pork chops are grilling until tender and flavorful, he whips up a side dish with zucchini noodles, fresh corn and cherry tomatoes.

Grilled Korean-Style Skirt Steak

Build-Your-Own Shish Kabobs

Orange Grilled Shrimp with Cocoa Nib Gremolata

Calabrian chili paste, fresh citrus and herbs and crunchy cocoa nibs give these grilled shrimp skewers a balanced flavor that&rsquos sweet, savory and smoky.

Grilled Vietnamese Chicken Sandwiches

If sandwiches don't sound like dinner fare to you, prepare to be swayed. This salty-sweet marinade, made with rice wine, soy sauce and finely chopped lemongrass, elevates grilled chicken thighs into a dinner party-worthy dish.

Lomo al Trapo

The secret to this traditional Colombian beef dish is its charred preparation. A wine-soaked cloth is covered in salt and wrapped around a whole tenderloin. After it roasts directly on hot coals, the salt and cloth are cracked off to reveal a perfectly cooked and well-seasoned piece of meat.

Grilled Meats and Vegetables Over Saffron Orzo

Giada grills chicken and shrimp along with summer vegetables and serves them over saffron orzo.

Grilled Pork Chops

Grilled Florentine-Style Steaks

Marinated Grilled Flank Steak with BLT Smashed Potatoes

Grilled Bratwurst with Brie and Spiral Apple Slaw

Thought brats were just for game day and Oktoberfest ? These grilled sausages offer everything you love about backyard barbecue hot dogs &mdash and more. They&rsquore nestled in a pretzel bun and topped with sweet, crunchy slaw!

Rosemary-Mustard Pork With Peaches

Grilled Clambake

Though you'll grill the shrimp, clams, and sausage for this clambake in batches, the end result is so worth it. Make it for your next summer picnic or pool party to wow all your guests.

Kalua Buried Pork Shoulder

With this genius grill hack, you can serve tender, juicy Hawaiian-style pork for a crowd, minus the hassle of digging a hole in your backyard as traditional recipes demand.

BBQ Beef Brisket

Trisha&rsquos advice? To ensure even cooking, let the brisket come to room temperature before grilling.

Flank Steak with Salsa Verde

Pork Tenderloin with Prickly Pear Tequila BBQ Sauce

Grilled Chicken and Sweet Potatoes with Strawberry Salsa

Succulent strawberries, spicy bell peppers and fiery jalapenos are combined and seasoned with lime juice to make the dreamy (and colorful) salsa for this hearty chicken dish.

Marinated Grilled Hanger Steak

Anne shares her secret to delicious hanger steak: a garlicky rub-marinade to add big flavor and proper grilling for tender meat.

Rack-o-Ribs Hero

This is a reimagining of those fast-food rib sandwiches — but when you make one yourself with excellent ingredients, it's even better than your drive-thru memories.

Flat Iron Steak with Red Wine Sauce

Grilled Steak Salad Nicoise

Grilled Lamb Sandwiches

Rib-Eye Steak with Caponata

This main takes some time to make — you'll start the caponata a day ahead of time — but is worth the wait.

Pork Chops With Smashed Potatoes and Chimichurri Sauce

Steak-Spinach Salad With Sour-Cream Potatoes

Grilled Baby Back Ribs

Who doesn&rsquot love a finger-licking good rack of barbecued ribs? Just marinate, grill and brush with a honey glaze.

Grilled Steak and Zucchini

Turkey Cutlets With Plum Salad

Spice-Rubbed Grilled Chicken

Raid your spice cabinet to make Bobby's flavorful chicken breasts. The spice rub and pepper-vinegar sauce take everyday chicken breasts to delicious new heights.

Pork Tenderloin With Melon Salad

Grilled Salmon with Foil-Pack Sesame Broccoli

Looking for a quick and easy dinner? Salmon grills in just a few minutes and, thanks to foil-packed veggies, clean-up is an absolute breeze.

Steak With Olive Salsa

Grilled Rack of Pork With Cabbage

Grilled Surf And Turf Salad

Yes, this amazing main course is incredibly easy. Jumbo shrimp and flank steak cook in next to no time on the grill, so you&rsquoll have dinner on the table in less than an hour.

Marinated Tri-Tip in Red Wine and Herbs

Valerie&rsquos secret to perfect flavor? Before slicing her grilled tri-tip, she seasons the cutting board with a clove of garlic and flaky sea salt.

Pork Tenderloins with Pineapple-Mint Chutney

Grilled Pork Chops With Plum-Ginger Chutney

Grilled Pork With Charred Corn Slaw

Carne Asada Torta (Poc Chuc Torta)

Carne asada literally means &ldquogrilled meat&rdquo in Spanish, and Marcela marinates her beef in fresh orange juice and herbs to give it a nice tang. Marcela stuffs the grilled meat in toasted bolillo rolls for a tasty Mexican-inspired torta, or sandwich.

Sweet-and-Spicy Chicken and Steak Taco Bar

Grilled Pierogies and Kielbasa

Grilled Pork Chops

Grilled Hawaiian Pizza

Spice-Rubbed Lamb Rack with Yogurt and Fresh Herbs

Curtis Stone draws on Mediterranean flavors for this grilled lamb dish. Carve the rack before plating for simpler serving.

Grilled Steak Tostadas

Grill coffee-chili-marinated steak and thick sliced onion for these bold tostadas.

Grilled Pork Chops with Roasted Garlic Gremolata

Grilling pork chops gives the typically sweet meat an outdoors-y smoky flavor.

Grilled Steak With Tapenade

Grilled Steak with Rosemary and Garlic

Barbecued Short Ribs of Beef - Tira de Asado

New Jack City Burgers

These juicy burgers are Michael Symon's signature go-to for a weekend gathering with friends and family. To give his burgers an unexpected flavor, Michael uses ground chorizo and tops them with a spicy red onion and jalapeno salsa verde.

Barbecue Grilled Chicken

This molasses-sweetened barbecue sauce can be made up to a week in advance and kept in the fridge. That's reason enough for us to always keep a batch on hand!

Filipino Grilled Pork Chops

Marinate bone-in chops in a simple mixture featuring apple cider vinegar, soy sauce, sugar, garlic, and just a touch of fish sauce and red pepper flakes. You'll be surprised how such an easy recipe can have so much flavor.

Grilled Beef Fajitas

Lime-and-cumin steaks are grilled alongside a foil pouch of peppers and onions and served with warm tortillas.

Tuscan Grilled Cornish Hens

You can always count on Ina for an elegant main course that&rsquos fit for entertaining. For extra citrus flavor, she marinates the hens in lemon zest and juice, then serves the dish with smoky-sweet grilled fruit.

Pellet Grill Smoked Pork Shoulder al Pastor

We love an authentic spit-fired al pastor recipe but sometimes you want the payoff without all the work. Using our favorite pellet grill, we created this easy take that's just as flavorful and possibly even more juicy from the low and slow cooking time. If you like your pastor extra crispy, crank up the grill at the end and throw some of the slices on before cutting them into strips.

Summer Dinner Salad

This salad will transport you to the South of France. We've taken the classic vegetables of ratatouille and grilled them up for a hearty salad you&rsquoll want to make all summer long.

Miso-Glazed Cedar Plank Salmon

Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays moist and the skin doesn't stick to the grates. This one is marinated in an umami-packed miso marinade that brings tons of flavor with very little effort.

Grilled Salad Pizza

White pizza and antipasto salad&mdashtwo pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don&rsquot need to heat up your kitchen. If you don&rsquot have a pizza pan you can stretch the dough on a flat baking sheet.

Seekh Kebabs

Seekh kebab (or shish kebab) is a melt-in-your-mouth preparation said to have been brought to the Indian subcontinent by the Turks long before the Mughals popularized the concept. It traditionally consists of minced mutton threaded onto a skewer (or seekh) and cooked in a tandoor, but it&rsquos equally delicious with minced lamb or beef. It&rsquos also just as good cooked on a grill if you follow these guidelines: the meat should not be too lean squeeze every bit of liquid from the onion mixture and let the kebab mixture &ldquomarinate&rdquo for at least a couple hours. I love to drizzle the finished kebabs with a tart cilantro-yogurt chutney and offer pickled red pearl onions on the side, as they do in Mughlai restaurants. Seekh kebabs can be an appetizer or a main course when served with naan and dal makhani.

Lion’s Head

"It's an old and oft-repeated story that this dish—a big, round meatball surrounded by cabbage and noodles—got its name from its resemblance to the shaggy mane of a lion. (The Chinese language is nothing if not descriptive.) However it was named, I love this dish because it’s one my mother made a lot. Lion’s Head is a Shanghai specialty, although two towns with a friendly rivalry, Wuxi (my parents’ hometown) and neighboring Yangchou, also claim to have invented the dish. Yangchou, I have to admit, has recently become something of a food-lover’s destination. The food of Shanghai and its region is renowned for deeply flavored, slow-cooked and braised dishes. Although Lion’s Head is a rustic and hearty home-cooked dish, I used to serve it at banquets at The Mandarin, particularly to Shanghainese expatriates, who, like me, missed it terribly." - Cecilia Chiang

Reprinted with permission from The Seventh Daughter, by Cecilia Chiang, copyright 2007, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Restaurant Menu

All white meat, shredded chicken, finely minced celery, mayonnaise, & our secret seasoning.

A southern tradition combining sweet pickles & egg.


Our brightest flavor featuring chopped pecans, fresh basil, & lemon.

An onion-lover&rsquos delight! The only one with onions.

A zesty blend of ranch, bacon, & shredded cheddar cheese.

A hickory smoked BBQ flavor that is sure to please.

Fruity and Nutty

Dress it up with Fuji apples, seedless grapes, & pecans.

A refreshing blend of Fuji apples, seedless grapes, & pineapple.

A mixture of dried, sweetened cranberries, & slivered almonds.


Craving wings? This is definitely the choice for you.

Whew!! The name says it all, diced jalapeños galore.

This flavor powerhouse is a combination of buffalo sauce, ranch, bacon, shredded cheddar cheese, jalapeños, & Sriracha!

Pimento Cheese & More

Choose a Scoop or Sandwich

A blend of freshly grated sharp cheddar & pepper jack cheeses combined with just a smidge of our creamy house dressing.

A blend of freshly grated sharp cheddar & pepper jack cheeses combined with jalapeños & just a smidge of our creamy house dressing.

A classic egg salad with eggs, sweet pickles, mustard & mayonnaise.

Salads, Sides, and Soups

All Sides

Fresh broccoli florets tossed in a sweet vinegar-based dressing with shredded mozzarella & cheddar cheeses, topped with crispy bacon.

Red & white seedless grapes covered in a sweet cream cheese mixture, topped with brown sugar & crushed pecans.

Tri-color rotini pasta in an Italian-based dressing with feta & parmesan cheeses, black olives, & artichoke hearts.

Chilled, freshly cut strawberries, blueberries, & red and white seedless grapes.

Elbow macaroni in a creamy sauce made with a three cheese blend and a touch of spice.

Green Salads

Your choice of any scoop, served atop a bed of our spring lettuce blend with grape tomatoes & cucumbers.

Our seasonal side salad features fresh greens & the season&rsquos freshest fruits, cheeses, & crunchy toppings.

Lions and Tigers and Bears &ndash Oh, Yum!

It's not quite as prevalent today, though it is possible to find at specialty markets, so Shaw had to turn to a friend who had bagged a big one. With the meat he appropriately chose to make pelmeni, a Russian meat-filled dumpling that was traditionally frozen in the snow and eaten during bear-hunting trips. The dumplings were a success.

So why, if it is perfectly tasty ("damn good bear," as described by Shaw), is bear meat such an oddity to us? Shaw hypothesizes that (besides bear meat's rarity) it could be because bears, like us, are omnivores. It is also one of the only beasts on earth that is a threat to us.

In the spirit of Shaw's conquest, here are some other threatening animals and how best to prepare them should the occasion arise:

Python - You don't need to go deep into any jungles to find pythons. Florida houses many of the great snakes due in part to the breeding of escaped pets. The meat on this reptile is quite tough to tame. In order to tenderize it, the lean meat needs to be marinated for at least a day. Chowhound commentors suggest trying a mixture of soy and citrus. Then slow-cooking the meat over the course of a few hours, basting occasionally. Another option would be to make it into a sausage and thereby funneling it back into a form similar to its original.

Shark - The monster of the deep with bone-splitting jaws and rows of flesh-piercing teeth doesn't need "a bigger boat." In fact, according to Larousse Gastronomique it just needs to be bathed in a light brine (to neutralize the slight ammonia odor the big fish can often have) and then marinated several hours in citrus juice, garlic, salt and pepper. Grill the steaks or pan-roast them to the point of medium-well.

Alligators and Crocodiles - Down South and in Africa chefs aren't strangers to gators and crocs. The tail is full of meat that starts out quite tough but after simmering in a gumbo or jambalaya tastes like something in between chicken and fish. It is also good when ground up, made into patties and fried like a fish burger.

Lion - While we in no way condone the killing of the King of the Jungle, there are times when lion meat is available. Sometimes a male will become dangerous to the pack or people and there will be a need to put the lion to sleep. Rather than waste the meat of the great beast, the suggested method of preparation is to treat the steaks like, well, steak and, according to Commander's Wild Side, chicken-fry it and serve it up with gravy.

A little something to whet the appetite, antipasti translates to "before the meal." Begin your feast with these small bites, from simple flatbreads to Italian salads and crispy bruschetta.

The stars of the show, secondi—or second courses—are simply-prepared dishes of fish, chicken and meat. Serve them as part of a big meal or on their own.

Pasta Perfect 44 Photos

Serve it as a first course—or primo—like the Italians do, or as a satisfying main. Either way, our collection of pastas is perfect for dinner tonight.

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The meal isn’t over in Italy until something sweet, or dolce, hits the tongue. Go simple with fresh fruit and biscotti, or step it up with a rich Italian indulgence.

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When that pasta craving hits, turn to these easy recipes after work.

Laura Vitale's Web-Only Recipes

Watch Laura Vitale's web-only bonus recipe videos from Cooking Channel's Simply Laura.

The Best Ways to Use Leftover Pulled Pork

Transform your meaty leftovers into garbage bread, tacos, pasta and more.

Related To:

Food Nework Kitchen's Garbage Breads, Barbecue Pulled Pork Garbage Bread.

Photo by: Kate Mathis ©2016, Television Food Network, G.P. All Rights Reserved

Kate Mathis, 2016, Television Food Network, G.P. All Rights Reserved

Cooking a big batch of pulled pork is a great way to cook a lot of food in one fell swoop — and get more for your money, thanks to economical cuts like pork shoulder. But your pulled pork can also be put to creative uses to keep things interesting as you eat your way through a big batch. Like soups and stews, the flavors of pulled pork get even better the next day and can be turned into a variety of meals for days to come. They're perfect for loading up sandwiches, layering into nachos and mixing into grain salads and pastas.

You can also freeze leftover pulled pork and take out smaller portions to thaw. Package leftovers in freezer bags or air-tight containers labeled with the date. Try to remove as much air as possible but make sure to keep a little space at the top, as food tends to expand as it freezes. Keep it in a spot in your freezer where you'll remember you have it — it's best to use within 2 to 3 months. Then, when the mood strikes, place some of the frozen pulled pork in your fridge to thaw before using. You’ll likely run out of all that leftover pulled pork well before you run out of uses for it with these recipe ideas in mind.

Don't be fooled by the name — this bread deserves a spot on your dining table. Loaded with gooey cheese and tangy barbecue sauce, it's a family-sized crowd-pleaser, but you can also divide this recipe in half for a smaller serving size.

One Simple, Everyday Menu

If you're feeling ambitious, make this whole menu for a full German meal. Otherwise, pick and choose what you want to make from this menu below.

    : These are meatballs in a white sauce flavored with lemon juice and capers. This style of sauce originated in Königsberg (now in Poland) but are now found all over the country. Note that ground meat recipes usually have at least two different meats. Most often it is pork and beef, but it may include ground veal or lamb, or sometimes fish. A white sauce on meatballs may be new to American palates. It's a rich dish, but very tasty. : Although not a “recipe,” follow these instructions to make Dampfkartoffeln. These boiled potatoes are a very traditional German side dish. : Gruene Bohnen is a regular side dish for the typical German lunch plate. You can start with a basic recipe, but know there are variations including adding cream, sour cream, bacon, and onions. There are also many casseroles that include green beans. salad: Known as Gurkensalat, it's another well-known side dish that is also low in calories and tastes great. Add it to your repertoire and make this classic salad for picnic lunches or barbeque dinners. : A simple fresh-cheese dish, Quarkspeise, is slightly sweetened and served with fresh fruit. Germans do not use as much sugar in their sweet dishes as Americans typically do, so you may need to add sugar to taste.

Once you've made your German lunch fest, try to expand out and add some more German dishes to your meal plans. Germany is known for its sausages. You can host an Oktoberfest party and have a wide variety of German sausages, beers, and pretzels. There are also lots of cozy holiday traditions. German sweets including gingerbread, cookies, and streusel-topped treats, are another way to eat your way through the holiday season. Enjoy the cuisine and all the fun that cooking new flavors brings to you and your eaters.

Watch the video: Food Stories for Kids from Steve and Maggie. Learn Speaking Wow English TV (May 2022).