The Blog

INGREDIENTS BEEF BRISKET SEASONING: 4 pounds (2 kg) beef brisket 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons paprika 2 teaspoons salt 1 teaspoon cracked black pepper 1/2 teaspoon cumin 1 teaspoon chili or Cayenne powder (optional) 2 tablespoons olive oil SAUCE: 2 cups (500ml) barbecue sauce 3 tablespoons minced garlic 2 tablespoons brown sugar 2 tablespoons olive oil 1 tablespoon Worcestershire sauce 1/2 – 1 tablespoon cayenne pepper (optional for heat) 1 teaspoon salt INSTRUCTIONS SLOW COOKER: Spray inside of a 6-quart slow cooker with cooking spray. Place brisket in slow cooker … Read More

INGREDIENTS: 1 pound beef Top Sirloin Steak, cut 3/4 inch thick 1 pound fresh asparagus, trimmed 1/2 teaspoon salt 1/8 teaspoon pepper Marinade: 1/3 cup balsamic vinaigrette 1 tablespoon Dijon-style mustard COOKING: Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely … Read More

Ingredients Ingredient Checklist 2 tablespoons balsamic vinegar 2 tablespoons extra-virgin olive oil 1 large garlic clove 1/2 teaspoon thyme leaves One 2 1/2-pound flank steak Salt and freshly ground pepper   Step 1 In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. … Read More

Ingredients 1 pound skirt steak 1 teaspoon kosher salt, as needed for seasoning 1/2 teaspoon ground black pepper, as needed for seasoning 2 tablespoons olive oil   Cut the steak: If the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length. This will allow them to fit better in … Read More

INGREDIENTS 4 garlic cloves 8 fresh sage leaves 4 teaspoons fresh thyme leaves 4 teaspoons olive oil 4 teaspoons salt 1 1/2 teaspoons ground black pepper 1 4- to 5-pound boneless beef loin New York strip roast, fat trimmed to 1/4 inch PREPARATION With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and … Read More

INGREDIENTS: 1 (24-ounce)  ribeye steak, 2-inch-thick, at room temperature Kosher salt and freshly ground black pepper, to taste 1 tablespoon canola oil 3 tablespoons unsalted butter 3 cloves garlic, smashed 3 sprigs fresh thyme 2 sprigs fresh rosemary DIRECTIONS: Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. … Read More

Ingredients 3 to 4 pounds picanha beef (top sirloin cap) 1 1/2 tablespoons kosher salt, divided Freshly ground black pepper, to taste High heat oil, for greasing the grill Gather the ingredients. If the steak has been refrigerated, take it out 1 hour before you preheat the grill and let it come to room temperature. Lay the top sirloin cap flat on a cutting board or another work surface, … Read More

Ingredients: FOR THE SAFFRON TOMATO SAUCE • 2 tablespoons olive oil • 1 and 1/2 cups finely diced onion • 3 garlic cloves, minced • 2 tablespoons tomato paste • 1 inch piece cinnamon stick • Large pinch saffron, crumbled • Salt and pepper • 3 cups chicken broth, vegetable broth or water FOR THE MEATBALLS • 1 and 1/2 … Read More

Ingredients 1 head of garlic (cloves peeled ¼ cup rosemary leaves ¼ cup extra-virgin olive oil 2 racks of lamb, frenched (2 pounds each) • Salt and freshly ground pepper Instructions: Step 1 In a mini food processor, combine the garlic, rosemary and olive oil and process until the garlic is finely chopped. Season the lamb racks with salt and … Read More

INGREDIENTS • 1 SHALLOT minced ½ teaspoon dried thyme • ½ teaspoon garlic powder CHICKEN • ½ teaspoon dried sage • ½ teaspoon ground black pepper • ¼ teaspoon salt • ¼ cup chopped fresh parsley • 5 SPEARS of Asparagus • 1 teaspoon Dijon mustard • 1 (2 pound) pork tenderloin, butterflied and pounded flat • 4 slices prosciutto … Read More