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 a favorite of mine. And while a simple chicken, roasted off with nothing more than salt and pepper, is absolutely wonderful, there are fortunately hundreds of ways to make roast chicken is other interesting and exciting ways.
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.
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.
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.
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.
Alfredo sauce is as simple as it is delicious. I mean cream and cheese…how you can go wrong? I keep this alfredo sauce recipe to just a few ingredients, but it’s actually a very easy sauce to modify with things like garlic, shallots, herbs, or other vegetables. And it has a ton of uses.
In the land of large roasts, this Italian Porchetta may just be king. I’ve seen many different versions on this recipe, but this one, using pork loin and belly is one of my favorites. I’ll show you have to make a wonderful herb butter, that used to flavor the loin, that is literally wrapped up in a large slab of pork belly.