FROM CHEF MICHEL MALOISEAU:
EAT BETTER – SAVE MONEY – BE YOUR OWN TRUSTY BUTCHER!
A: Buying whole chicken, versus already processed:
You may save $2.00 per lb.
Split or quartered, you may save another $2.00 per lb.
B: Where is the beef? Hanger steak or London broil will run.
Close to half the price per lb. as New York or rib-eyes, more as beef filet tenderloin.
They grill/cook the same way, in some cases taste better than the prime cuts. Ask for those cut by name, cook them on the medium-rare side, then a few minutes resting time.
Just before serving, cut the meat against the grain.
C: Country Style pork ribs versus pork-chops and short-ribs.
Save $3.00 per lb. or more at your local Asian market.
They cook just the same way, and could taste better, too.
D: Cut a boneless leg of lamb into thick steaks, instead of a rack of lamb, or lamb chop for one third of the price!
Same seasoning, same grilling method.
COMMENT FROM THE CHEF: cook fast – do not over-cook – resting time!