Evoo: Cannon Beach Cooking School

Meat

BASQUE SPICE RUBBED TENDERLOIN OF BEEF
BRAISED PORK SHOULDER (for Basque style; pulled pork; or ravioli filling)
BRISKET, SMOKED BBQ COCOA
CHILI WITH MEAT
CHILI WITH MEAT from our FRESH MENU
CHIVE CRUSTED RACK OF LAMB
COCOA-SALT RUBBED BASQUE PORK
FENNEL CRUSTED RACK OF LAMB
FENNEL ROASTED PORK
FILET OF BEEF (PERUVIAN)
FRESH BEEF SAUSAGE (with Flavors of the Middle East spice blend)
GROUND MEDITERRANEAN SAUSAGE CHEESE FILLING FOR RAVIOLI OR RAVIOLO
HERB RUBBED STRIP LOIN OF BEEF
LAMB SAUSAGE
PERUVIAN SPICE CRUSTED OREGON LAMB CHOPS (4-6 servings)
PRIME RIB OF BEEF
SMOKED FILET OF BEEF
SMOKED LOIN OF PORK WITH POMEGRANATE GLAZE
SMOKED TENDERLOIN OF BEEF
SMOKED TENDERLOIN OF BEEF
SPICY BEEF TENDERLOIN BROCHETTES
SYRAH BRAISED LAMB
TENDERLOIN, rubbed with Flavors of the Mediterranean
TOURNADOS OF BEEF (tender center cut filet mignon)
Search by Keyword
Search by Show/Course
Navigate by Chapter
  • TECHNIQUES & METHODS
  • INGREDIENTS WE USE
  • GRAINS: RICE, PASTA, COUSCOUS, POLENTA, BULGAR, BARLEY, POTATOES
  • VEGETABLES, FRUITS & SALADS
  • BEANS, LEGUMES & NUTS
  • FISH & SHELLFISH
  • CHEESE & YOGURT & DAIRY
  • EGGS & BREAKFAST
  • POULTRY & PORK (the other white meat)
  • RED MEATS
  • PANTRY SAUCES, STOCKS, GRAVIES, CONDIMENTS
  • BREADS & BAKERY
  • SWEETS, ICE CREAM & DESSERTS
Navigate by Tag
Appetizers ASPARAGUS Bakery & breads BEEF Bob's Blends butter Cheese chicken chutneys Condiments CORN crab CREPES DESSERTS DRESSINGS EGGS / BREAKFAST ENTREES fennel fish GRAINS halibut Ice Cream LEGUMES lemon Meat OTHER PASTAS pie crust Potatoes preserved lemon ravioli relishes rice risotto SALMON salsas sauce SAUCES Seafood SIDES SOUPS SPICE tomato VEGETABLE Vegetarian



188 S. Hemlock | Cannon Beach, OR. 97110 | ph: 503.436.8555 | cell: 503.440.2793 | free: 1-877-436-EVOO (3866) | fax: 503.436.8999 | info@evoo.biz
© 2011 EVOO Cannon Beach Cooking School