It is National Beef Month, and we are celebrating all month long!
That takes us to a unique operation hidden in the slopes of Hawaii’s big island. The Stevens family says it best when they describe it as “born local, staying local, and feeding local people.”
The Beef. It’s What’s for Dinner team takes us to SC Ranch to learn more.
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“Every member belongs and has a place in the blue jacket.”
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
