Meatballs are for more than just spaghetti or sub sandwiches. These delicious little morels can and should stand on their own. Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad. This recipe for Mini-meatballs is perfect for parties, where you’ll looking for “tooth-pick” food.
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New York Strip Steaks, are one of my favorite cuts. It has more flavor than a Filet Mignon thanks to the natural fat in the steak, and a great texture, that's maybe not quite as tender as the filet, but still very very nice. One of my favorite ways to cook New Yorks, is on the grill, but today, I’m going to show you a technique using a cast iron pan.
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T-Bone Steak, also called The Porterhouse, is my goto when whenever I’m feeling a bit indecisive. I love a New York Strip, and I love Filet Mignon, but when I want both, I go to the T-bone, where one side of the “letter shaped” bone is the filet, and the other the strip; I get the best of both worlds.
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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.
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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.
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Some recipes you make because they taste great. Some recipes you make simply because they remind you of your childhood. This recipe for ground beef tacos is both. As a kid, taco night was about every two weeks or so, and I loved it. It wasn’t until much later, I learned my mom’s version was a less than authentic, clearly Mexican-American, version. For years, I made more traditional chicken
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Kobe steak is literally and figuratively a different bread of steak. The steaks come from the Kobe bread of cattle, and Kobe itself is trademarked to beef coming from Japan.
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While I love traditional steak house cuts of beef…New York Strip, Filet, Ribeye, simply treated and perfectly cooked, I also love making “lesser” cuts of meat, bathed in sweet and tangy marinades, that are packed with all kinds of additional flavors. That’s exactly the type of recipe, I show you here with an Asian Marinated Skirt Steak. Skirt, is cut of steak, not nearly as tender as some of
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The hardest thing about publishing a recipe for Chili Con Carne, is that there is no ONE recipe for chili con carne! It’s one of those recipes, that is so customizable, it’s almost more a collection of loose techniques, or even a style of cooking, rather than a specific recipe. I even change my recipe just about every time I cook it.
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A good Mushroom Cream Sauce will go with just about anything, but one of my favorites is Veal Scallopini. In this video, I show you a Recipe for Veal Scallopini with my favorite Mushroom Cream Sauce, that will knock your socks off. The veal is super tender, and very mild flavored and is the perfect vehicle for this wonderful sauce. I love the flavor and texture of w
Beef and Steak are a favorite of mine. Here, I've listed all of my favorite recipes and cooking techniques for the Red Meat Lover.