Due to the economic downturn, many people are looking for ways to feed their families on a tight budget. One way to make significant savings is to learn to cook using cheaper types of meat. When prepared correctly, these can be just as palatable as much more expensive cuts. Here are some suggestions for making the most out of chicken wings and other supermarket bargains.
Although they are considered white meat, chicken wings can be had for a fraction of the price of chicken breast. They also tend to hold onto more moisture during cooking. Wing sections can be flavored with marinades to appeal to any taste. Simply coat them with flour, brush with the sauce of your choice, then bake in a 375 F oven for thirty minutes. Try barbecue, honey-mustard, sweet and sour, hoi sin, satay, teriyaki or Jamaican jerk.
Ground beef is seen as a cheap meat, but if you like your meat relatively lean, ground pork can be even cheaper. Compare the fat content as well as the price. In dishes where the meat is simmered or baked with plenty of herbs and spices, pork and beef are virtually indistinguishable. Ground pork can be used in chili, tacos and other Mexican dishes. It also works well in Italian lasagna, bolognaise sauce and meatballs.
Bacon ends and pieces, also sold as cooking bacon, are just as tasty as bacon rashers at less than half the price. Although they are not shaped for serving with eggs at breakfast, they can add flavor, aroma and protein to dishes like macaroni and cheese, potatoes au gratin or a simple omelet. A three pound pack of bacon off-cuts can be wrapped in foil and baked in the oven like a ham. After cooking, simply drain off the liquid and roughly chop the block of meat.
Braising steak is one of the least expensive cuts of beef. When properly cooked it becomes tender and succulent. For a delicious stew, bring a pot of beef stock to the boil with some crushed garlic and mixed herbs. Cut braising steak into cubes, brown in a frying pan, then add to the liquid. Reduce the heat and simmer for about an hour and a half. Add a variety of chopped root vegetables and simmer for a further half hour. Mix a tablespoon of flour with an equal amount of butter and stir into the stew to thicken the gravy.
People often think about sausages as a breakfast food, but they are far more versatile. Good quality sausages with a high meat content are often promoted with half price offers. Buy several packages when they are on sale and store them in the freezer. Sausages can be cooked, chopped and used as the meat component of pasta dishes, frittatas, stews and casseroles.
Ham hocks offer the smoky flavor of baked ham at a fraction of the price. They are traditionally used in dishes made with beans, peas or lentils. Simmer the hock in water for at least three hours or overnight in a slow cooker. Remove the tough rind and pull the meat from the bones before adding to soup or stew.
A pot roast made from rolled beef brisket is a delicious low-priced alternative to roast beef made from expensive cuts. The leftovers are great for sandwiches. Add beef stock to a casserole dish along with a bottle of dark beer or a glass of red wine. Throw in roughly chopped garlic, shallots and carrots. Place the brisket in the casserole, cover and cook at 350 F for about two hours or until tender.
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