Filet Mignon with Sherry Mushroom Sauce
An easy recipe for filet mignon with a delicious sherry mushroom sauce which can be made both on or off the grill.
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Recipes
Easy to follow, step by step recipes for beginners or the experienced cook.
Giant T-bone steak with Bacon Alfredo Hasselback Potatoes
This post is sponsored by Omaha Steaks and rest assured all opinions are my own. When I was young, my father took us out for a dinner and I would always order steak. For some reason, I had the ability to plow through a steak like it was my job. My father would brag
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Crab Cakes with Lemon Caper Sauce
These lump crab cakes with lemon caper sauce have huge chunks of lump crab meat and minimal fillers. Make better crab crab cakes at home than you can at at restaurant and for much less money.
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Grilled Picanha (Rump Cap/Top Sirloin Cap)
Grilled picanha is a prized Brazilian cut that has a smooth mouthfeel and a beefy, robust taste that you just have to experience. Learn to cook picanha multiple ways with this guide.
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Orange and Ginger Grilled Chicken
Pick up your favorite type of chicken at the store and fire up the grill because with just a few ingredients you’ll have dinner on the table in no time. Freshly grated ginger is combined with orange marmalade to create a sweet glaze with a little zip on top of seasoned grilled chicken. I like
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Grilled Peaches with Pistachio, Honey and Ice Cream
Grilled peaches topped with honey, sea salt, pistachios, and vanilla ice cream are perfect for dessert and can be made in as little as ten minutes. I have to warn you though, you’re going to want seconds! This is my favorite way to eat peaches and it’s an easy recipe anyone can make. In summer
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Tips and Tricks to Cook the Best Pork
Whether you’re a year round griller or someone who doesn’t grill at all, there is no mistaking that as a society, we eat a lot of pork! That’s why I have partnered with the National Pork Board and Weber Grills to give you some tips and tricks to cooking pork perfectly. With so many cuts
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Steak Au Poivre
This post is sponsored by Omaha Steaks. Rest assured all opinions are my own. I have to be honest, there are a couple meals that I am an absolute sucker for, the first being veal marsala and the second, steak au poivre. Now, I do have to admit, that also means that I’m very particular
Spicy Grilled Apricot Wings
A sweet and spicy marinade of apricot preserves, soy sauce, brown sugar and cayenne make these spicy grilled apricot wings delicious.
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Homemade Famous Perry’s Steakhouse Pork Chop
This homemade version of the thick-cut famous Perry’s Steakhouse pork chop recipe is a sweet, smokey and caramelized delight.
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Shrimp with Curry Peanut Sauce
This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own. These are trying times. As I write this we are in the middle of a global pandemic because Covid-19 is spreading around the world. I live in New York and with the exception of essential workers such as myself (I am
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Torched Honey Baked Ham
This post is sponsored by Bernzomatic but rest assured, all opinions are my own. In the holiday war of ham vs turkey, I’m team ham unless there is homemade stuffing involved. It’s true, I confess that stuffing or “dressing” for those of you who insist, is my favorite part of Thanksgiving. But today, we are
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Ancho Chile Rubbed Top Sirloin
This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own. Top sirloin. It’s tasty. Damn tasty. In this top sirloin recipe, the smoky sweet ancho chile powder gives the steak an extra flavor boost. It’s affordable and quick and easy to make as well. The sirloin that I ate growing up
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Torched Bourbon Pork Belly Burnt Ends
This post is sponsored by Bernzomatic For those of you familiar with Texas BBQ or active on social media platforms, I’m sure you’ve heard of burnt ends. Traditionally, burnt ends are cubes of beef cut from the point of a brisket after it has been smoked. Those cubes are then tossed back on the smoker
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Exploring the Nutrition, Grades and Cuts of Beef in the Meat Case
I recently had the opportunity to spend some time with staff of the New York Beef Council Jean O’Toole, executive director and Katherine Brosnan, Director of Producer Communications and Influencer Outreach. After doing a meat case tour, I was inspired to talk about exploring nutrition and grades and cuts of beef in the meat case.
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