From Beef

RECIPE CARD: 3 Cheese Beef & Noodles + How To Get The Most Out Of Prep Day

I have always said, “if I am going to cook one chicken, I might as well cook two.”  It’s not really any more work.  I have come to believe the same about pot roast, pork roast, and just about anything that is braised, smoked or roasted. In the case of this casserole you could make it anytime by using cooked ground beef but if you do as suggested and make extra pot roast for a Sunday dinner then this is the perfect way to make use of it midweek. 3 Cheese Beef & Noodles (serves 6) 1 small onion, minced…

Taiwanese Beef Noodle Soup (For the Slow Cooker)

I am new to slow cookers. I bought mine with the intention of immersing myself into the world of the crock pot.  My reasons are simple I need to create a few bigger blocks of time each week to immerse myself into other projects. It feels like the right thing to do. But I have a problem, I am a helicopter cook . I need to walk by the stove and stir the stew, open the oven door to check the slow roasting ragu, or lift the damp towel to see if the bread is rising.  I have to be…

A Very French Beef Stew

If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it in order to make dinner ever more interesting, because let’s be honest, if you only cook the same 5 or 6 meals and present them over and over again at some point they become lackluster and boredom sets in. This is not to say, as…

Bison Sirloin with Mushroom Ragu

I remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort of. When you walk up on a buffalo it is like you stepped back in time, especially if they are starring at you head on. They are huge animals yielding in the neighborhood of four hundred pounds of meat. You heard that right four hundred…

Asian Spaghetti, Changing Seasons

If your weekend was anything like mine then you are comfortable having put summer to bed, tucked-in snugly with the knowledge it will sleep tight until it awakens again next year. Windows will close, doors are shut, and the nuanced smells of long simmered foods become more prevalent. I can’t imagine a life without seasons. …

Small Batch Barbacoa Beef for Tacos

There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests. This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a…

Cuban Style Skirt Steak + 5 Tips for a Better Sear

I won’t lie to you — I like steak. To be specific, I like pan-seared steak. It’s the roar of the hood fan as it comes up to speed; the exhilaration and anticipation of the pop, crackle, and sizzle of red meat on a hot pan; and the wisps of white smoke curling around the steak’s edges, like a passionate embrace that gently kisses the bits of ground black peppercorn and fat. And, as always, the resulting taste of the brown butter against the crispy-edged meat. This kind of carnivorous zeal should be illegal.

Mustard Crusted Beef Tenderloin with Sauce Robert

Through most of the month of December, I spend a lot of my time preparing recipes that taste great but don’t absorb a lot of my time. It’s the holidays after all, and not only do I want to enjoy them but I have other things to do: trim the tree, make cookies, go to the neighbors’ caroling party where they serve the punch that requires a second cup of coffee and a little extra recovery time the next morning.

Recipe Reclamation: Bringing Back Chopped Steak

While it might not be haute cuisine, chopped meat is surely economical, flavorful, and versatile. From meatballs to croquettes to tacos, it can do it all and can do it with ease. It is an uncomplicated ingredient, often interchangeable, and more often than not is a beacon signaling out comfort food to anyone within range. Take for example chopped steak: it is…

Building a Better Burger

If you think about it, a hamburger is nothing more than a sausage without a casing. Once you accept this notion, you open yourself up to endless burger possibilities! I mean really, there are as many burger recipes as there are cooks. Everyone has their own little tweaks and a go-to recipe. With that being said, I am not going to sit here and try to convince you this is a recipe for the best hamburger in the world — even though it is — because someone will undoubtedly draw a line in the sand, slap me with gloves in hand,…

Grilling: Tips, Skirt Steak and more…

I use a pair of kitchen tongs and quickly flip a steak, pull back to let my hand cool for a split second before diving in again behind the safety of the tongs to flip another. The hair on my forearm recoils from the heat. Even with a long pair of kitchen tongs I can’t…

The Troublemaker Blend 6

I was given an assignment and just like in high school I have blown it off.  I procrastinated.  In all actuality if this was school, the PR company my teacher, well, I failed with a big fat F. Because my parents taught me right from wrong, I am going to complete my homework and turn it…