Beef Tongue Stew with a Southern Rhone Gigondas #SoupSaturdaySwappers #Winophiles

This tender savory stew is made in two parts.  First you have to cook the beef tongue.  Then you slice it up and add add it to the stew ingredients resulting in a dish that is silky, savory and comforting.

I paired this delicious stew with a Gigondas Red Blend from the French Rhone Region.  Welcome to Soup Saturday Swappers and the French Winophiles.......

Pickled Pork Tongue #InternationalPickleWeek

Nose to Tail eating became very popular a couple of years ago but it actually stems way back to ancient times when you had to work hard and hunt for your food and clothing so you let nothing go to waste.  In honor of that movement and International Pickle Week, I am sharing this recipe with you today.

Tender, dense, slices of meat pickled with onions and garlic make this a perfect part of your next charcuterie platter.