Pici Pasta al fumo: a Carmel Take on a Cortona Recipe

Pici Pasta al fumo: a Carmel Take on a Cortona Recipe

In Cortona, the food reflects the tradition of Tuscany. In almost every restaurant you will find Steak Fiorentina (Chianina Cattle), pici pasta with different meat sauces, chicken liver crostini (also known as “crostino nero”) and many other Tuscan specialties. But...
An Indiana Classic: Hoosier Breaded Tenderloin

An Indiana Classic: Hoosier Breaded Tenderloin

Ah, the famous Hoosier Breaded Tenderloin. It seems like every local restaurant has its own version. The Hoosier Breaded Tenderloin recipe is almost always coated with a seasoned breading and is deep fried. However, it can also be marinated and grilled, sans breading!...
Rib Burn 2019

Rib Burn 2019

Joe’s Rib Burn Join us on Saturday, August 17th for our annual Rib Burn! Trust us, you don’t want to miss this event.   Why Come Out? The BBQ’n Fool, Mr. Grant Ford, will make his only appearance of the season at Joe’s Butcher Shop. Grant is an...

Joe’s Not Your Mom’s Porkchops

Remember those days of pork chops and applesauce?  You might have wondered why the applesauce?  Slathering apple sauce on the pork chop magically brought moisture back to the meat.  Not my idea of a good meal.  But, apples and pork do naturally go together.  Instead...

Joe’s Hawaiian Baby Back Ribs

Listen to the sound of the waves,  feel the salty air hit your face, even squish the sand between your toes. It being winter in Indiana, I'm sure we're not alone in wishing we were on a beach in Hawaii right about now. We love the crisp air and freshly fallen snow,...