When Jason agreed to share a recipe as part of the Chefs #LoveCDNBeef recipes featuring Canadian Beef, we had a little back and forth on what cut of beef he would use. “Might do tongue, liver or cheek. What about veal sweet breads? ORRR would you prefer something more mainstream like rib eye?” I responded “screw mainstream! I warned them we'd be playing odd bits ;-> “ “Them” being you of course, my kind and gentle readers, who are generally not-so-mainstream. And that’s one of the many reasons I love you! Besides, mmmm tasty tasty odd bits!

















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