New York Strip, is one of my all-time favorite cuts of steak. Cooked to a perfect medium rare, the New York Strip has great favor, a tender texture, and is perfect with all the traditional steakhouse side dishes. The quality the meat, as always is super important, and here I’m cooking some of the best from Certified Steak and Seafood.
This is a debugging block
Roast Chicken is at least a once a month meal for my family. And tonight, I’m doing a herb roasted chicken, which is simple and back a ton of flavor. While I’m using thyme and rosemary as the primary herbs, you can use just about any fresh green herbs that you like. I finely chop them, add some butter to make a paste, and then rub that herb butter under the chicken skin.
Simple dishes like this Spaghetti with Artichokes and Tomato, are among my favorite thing to make. The sauce takes just about the same amount of time, as cooking the spaghetti it self. So it’s super fast to make. And treated right, the ingredients come together in perfect harmony, giving a ton of flavor and the impression, that it’s a recipe you’ve been working on for hours.
Like all pasta, I love cooking Ravioli, because it’s so easy to make hundreds of different, delicious recipes. And while making your own ravioli is pretty time consuming (although I love it), there are lots of great store bough brands, that will allow you to get a complete meal made in about 20 minutes. Here I do a recipe for Cheese Ravioli with Chicken and Peas.
Ribeye steak, is one of my absolute favorites. In fact, I’ve often heard them called “the chefs cut”, because the pro’s prefer them for their great marbling which brings both more flavor and a very tender texture to the meat. These Certified Steak Ribeyes deliver on all points, and I loved making them.
This Burrata Crostini is a quick and easy recipe that I frequently turn to when I’m hosing a party. Crostini, is just a fancy word for toasted bread. The great thing is, that there are tons of things that taste great on top of good toasted bread! For this recipe we top the crostini with some Burrata cheese, which is a type of mozzerlla that is more creamy and very mild tasting.
Filet Mignon in a Peppercorn Sauce, is one of my all-time favorite recipes to make at home. While it comes off as a complicated and complex meal, it’s actually very simple to make, with just a few ingredients. The star ingredient of course is the Filet itself, and for this recipe I’m using some wonderful steaks from Certified Steak and Seafood.
We all think of Pesto as the green pasta sauce, made with basil, pine nuts, parmesan cheese, etc…but over the past several years, I’ve come to think of pesto as a technique as much as a specific recipe. If a pesto is simply a pureed, generally uncooked, pasta sauce…well, then you can make all kinds of pestos. And one of my favorites is walnut pesto.
Coq Au Vin sounds pretty intimidating, until you realized it’s just Chicken In Wine…how hard that can be? I’ll tell ya, it’s not hard at all, but it tastes so yummy and complex, you’ll be completely blown away! Traditionally, coq au vin was made with old, tough chickens (that couldn’t lay eggs anymore) that needed to be braised a long time to make them tender.