The secret to perfectly baked pork chops is to throw away the concept of traditional baking! Pork chops are lean, which means they dry out quickly. To make sure your baked chops stay tender, juicy, and have a ton of flavor you need to cook them very quickly, on high heat to sear the outside, without over cooking the center.
This is a debugging block
Recipes and Techniques
The craving: I want beef, but I also want something lively and green.
The palate: fresh with energy.
The dish: Steak with Chimichurri.Sauce
The craving: I’m in the mood for steak, but am feeling a little French and saucy.
The palate: rich with a spark.
The dish: Filet Mignon with Au Poivre Steak Sauce.
The craving: I’m feeling earthy and carniverous.
The palate: smooth while piquant.
The dish: Mushroom Brandy Steak Sauce on Filet Mignon (try it with any cut of steak)
The craving: Give me lavish protein with a plush, silky sauce.
The palate: buttery and herby.
The dish: Filet Mignon with Tarragon Butter Sauce (try it with any cut of steak)
I realize the subject of grilling steaks is a big topic. With the numerous cuts of beef available plus different desired levels of cooking, instructions could span several pages. But for our purposes, I will focus on grilling two popular cuts: filet mignon and New York, with a medium-rare result as our goal. The New York is also known as “strip steak” and comes from the short loin of the cow.
I love stuffed chicken breast for its simplicity and step up from the ordinary chicken meal. But lovingly cradle-wrapping the stuffed chicken in bacon adds another level of excitement. Who doesn’t love bacon? I’m going to show you how to make a stuffing out of cheese and spinach, compose the layers into a roll with the bacon, poach it and finish it off on the stove.
Filet mignon, or “dainty fillet” is among the most coveted cuts from the cow due its lovely, tender texture and subtle flavor. Despite the title of our dish, filet mignon should not be fully cooked in the oven. I first sear the steak on the stove top, then transfer to the oven to finish. This method is my favorite, due to the crispy outside crust and perfectly cooked center, beautifully rare.
I’ve never been to Tampa, and so I didn’t know much about the regional specialties. Knowing the city is on the Gulf Coast, I figured seafood was a winner, and with just a bit of research I found the Grouper Sandwich - which is my inspiration for the Tampa Bay Buccaneers Burger. Yes, not a traditional burger, but come on and cut me some slack, I gotta come up with 32 of these! Like me y