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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.
When Sunday rolls around, a Roast Pork Loin, is near the top of my favorite things to cook list. There’s something special about a roast, that gets the whole family together around the table for a “traditional” meal, and while I love roast chickens, roast beef, a roasted pork provides a ton of great options.
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.
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.
Goat Cheese is awesome just on it’s own. Imagine how great it is breaded and fried? That’s exactly what I’ll show you how to do in this recipe for a Warm Goat Cheese salad. The goat cheese is definitely the star of this salad, and brings enough body to the dish to make it a pretty substantial lunch, or starter course.
Potato Dauphinious is not an easy word to say…but it’s a damn tasty recipe to eat. I love to make them as a side dish for steak dinners, but they’ll go just as well with roast chicken, pork or even fish. Classically, potato dauphinious is a baked dish, where layered slices of potatoes, are baked along with some cream, and sometimes cheese.
Asparagus may be my favorite vegetable and I thought there was little to do to improve on it’s perfect simplicity. That is, until I wrapped it in bacon! Here I show you how to make a bacon (or more specifically pancetta) wrapped asparagus, that has all the great grassy, fresh taste of asparagus with the salty, savory flavor of bacon. In addition to the great flavors, I love the contrast in t
While I love my “goto” friend the boneless skinless chicken breast, sometimes I just need to go caveman, and tear some meat off the bone. And while I love whole roasted chickens, there is an in between step we shouldn’t gloss over. Here I show you a recipe for Roasted Chicken Breast (the bone in, skin on) in a tarragon and mushroom sauce. Roasting a chicken breast like this has the advantage
