Beef Fondue
There’s really only one criterion to successful beef fondue and that’s the oil used to cook the meat – it must be peanut oil. Other than that, the meal is completely customizable. You will need an...
View ArticleParmesan Meatballs
Serve plain with a dipping sauce or swimming in a savory marinara sauce or in a sandwich topped with mozzarella. 2 pounds ground beef 2 slices home style bread, crusts removed, crumbled ½ cup...
View ArticleBeef Vindaloo
Serve this heady beef dish on a bed of basmati rice with and assortment of raitas and chutneys on the side. 2 pounds top sirloin, trimmed and cut into ¾ inch cubes 2 inch piece of cinnamon bark, broken...
View ArticleChili con Carne y Frijoles
Serve up this cold weather treat with lots of garnishes, including tortilla chips, sour cream, shredded cheese, pickled jalapenos, fresh cilantro, chopped tomato, chopped spring onion and cubes of...
View ArticleGrilled Veal Chops
One of the tastiest meats you’ll ever eat! For four servings: 4 veal chops, 1 ½ inch thick ½ cup olive oil 3 garlic cloves, finely minced 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh...
View ArticleFilet Mignon Bourguignon
I like to prepare Boeuf Bourguignon with the finest cuts of beef, a two-inch tower of tightly trimmed filet mignon, roasted to medium-rare perfection and plunked atop the rest of the bourguignon...
View ArticleRib-Eye Steaks Persillade
Persillade is a simple combination of parsley and garlic. For steaks, I mix the Persillade with unsalted butter and top the cooked steaks with the mixture just prior to serving. For four servings: 4...
View ArticleCorned Beef Hash
Serves four as a side dish. The best results come from cooking the ingredients separately and then “hashing” them all together just before serving. Leftovers make a great filling for hand pies! 2...
View Article
