Here are some creative ways to transform the kitchen experience by taking advantage of natural, minimally processed lard and beef tallow. By following these recipes, consumers avoid industrially-produced partially hydrogenated fats in favor of animal fat shortenings, which have the benefit of being consistently delicious and, in moderation, promoting health.
December 13, 2016
Holiday time is tamale time, and we are offering recipes for this popular dish that are sure to make a lard lover of anyone passing through the kitchen.
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November 16, 2016
Wishing everyone a crispy Thanksgiving, Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has again teamed with El Aviso Magazine contributing writer Kathy Jurado on two recipes certain to spice up anyone’s holiday, deep fried turkey and deep fried jalapenos.
Click here for the two delicious recipes!
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November 1, 2016
Fatworks is a company after our own heart, and with that, we are delighted to pass along a trio of recipes from Fatworks that underscores this basic truth: healthy fats are delicious fats.
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October 6, 2016
It’s the season for tailgate parties and trick or treating, so Coast Packing Company – with an assist from El Aviso Magazine’s Kathy Jurado – is thinking carnitas tacos (football potlucks) and pumpkin squash empanadas (Halloween, of course).
Get the recipes here...
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September 10, 2016
Chiles en Nogada recipe courtesy of Coast Packing; from The Kitchn
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September 5, 2016
To mark Mexico’s 206th birthday, we are breaking out the poblanos in a trio of recipes for Chiles en Nogada, a Mexican Independence Day mainstay. Click here for three tasty recipes...
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July 27, 2016
Rojões à Moda do Minho (garlic wine-marinated roasted pork chunks) is a tasty dish best served with fried potato cubes, lemon slices and parsley.
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July 27, 2016
The word FEIJOADA (pronounced fay-ZWAH-da) comes from “feijao”, Portuguese for “beans”. In northwest Portugal it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes,carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot. However, it gained its own version in Brazil and became a very popular dish among brazilians and also foreigners.
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July 27, 2016
In Brazil's "far west", the large interior states of of Mato Grosso, Mato Grosso do Sul and Goiás, ranchers and farmers have been cooking pork this way for centuries, since the first cleared the land for cultivation and for pastures. Originally, the pork was cooked in a large cast-iron kettle over an open fire, and even today, the best results are obtained from the use of a cast-iron Dutch oven or deep frying pan. The Portuguese name for this dish - porco caipira no tacho - simply means country-style pork in a kettle.
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April 19, 2016
Mom always knew the best pie crusts are made with lard.
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