Dying For Dinner

The Meat Hook Meat BookExecutive chef and co-owner of The Meat Hook, Tom Mylan told television personality Andrew Zimmerman that he feels like a lot of people are “food zombies.” They don’t really care about what they are eating.

“Just buy microwave stuff if you don’t care about food, or stop being a food zombie and start paying attention,” he said in an interview with Zimmerman. “Learn how to cook. It’s like men not knowing how to tie a tie. If you don’t know how to cook, you’re losing at life.”

We couldn’t agree more. That’s why this month’s Dying for Dinner is all about meat – our homage to Mylan’s Brooklyn-based sustainable butcher shop. By the way, Mylan’s book, The Meat Hook Meat Book, is a fascinating journey to understanding butchering.


Colonel Crowe’s Steak Tartare

By Don Winston

Colonel Crowe likes his meat the way he likes his Union Club politics: raw and spicy. He invites you to join his dinner table for a stimulating round of club gossip and camaraderie with an occasionally murderous nightcap.

3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced

2 teaspoons brined capers, drained and rinsed

The Union Club3 teaspoons Dijon mustard

2 large egg yolks

10 ounces USDA prime beef tenderloin, cut into small dice, covered, and refrigerated

2 tablespoons finely chopped red onion

2 tablespoons finely chopped Italian parsley leaves

4 teaspoons olive oil

3 dashes hot sauce (such as Tabasco)

4 dashes Worcestershire sauce

3/4 teaspoon crushed chili flakes (optional)

Salt and pepper

Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.

Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper.

Serve immediately with toast points or French fries.


Lazy Day Ribs

Deadly PuzzlesBy Terry Odell

Terry’s favorite, easy and yummy crock-pot recipe debut’s in the third installment of her Mapleton mysteries, Deadly Puzzles. This recipe is as easy as 1-2-3, and it will give writers time to write, but she warns the tantalizing aroma is distracting.

1 large package of any kind of ribs. I’ve used short ribs, country style ribs, baby back ribs, both beef and pork.

1 large onion, sliced

1 large bottle of barbeque sauce.

Put everything in the crock pot. Add enough water to cover (pour it into the bbq sauce bottle to get out every last drop of sauce). Cook on low all day or until the meat is tender.


Don Winson grew up in Nashville and graduated from Princeton University. He has written three stand-alone thrillers, his latest two novels, The Union Club and The Gristmill Playhouse: A Nightmare in Three Acts were published in 2014

Terry Odell lives in Colorado and her published works include the Pine Hills Police Series, the Blackthorne, Inc. series, the Mapleton Mystery series, and the romantic suspense novel, What’s in a Name?  Deadly Puzzles, the third book in the Mapleton series, was published in April of 2014.


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