I would say that at least 3 out of 5 dishes I make, require I sear something. There are 1,000s of cooking techniques, with more invented all time. No one can know them all, but everyone, that has any desire to cook at all, needs to know how to sear. Most of the time when I talk about searing, I’m referring to searing proteins – chicken, pork, beef, fish, etc…but there are times
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I love a good Tex-Mex meal, and near the top of the list for me are steak fajitas. Since I was a kid, I’ve loved those sizzling plates of chicken or steak, onions and peppers; and making them at home can be really simple. Fajitas (steak, chicken, shrimp) make a great option for parties, as they are great crowd food, forcing people to be a bit interactive as they build their own
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Of my favorite Italian classic is Spaghetti Bolognese (Spaghetti with meat sauce). This is the spaghetti of my childhood, with the ground meat, tomato sauce over spaghetti noodles with some garlic bread on the side. While I haven’t taken my mom’s recipe line by line (sorry mom) it’s reasonable close and I think it’s absolutely delicious. The sauce does take some time to make, but it’s not h
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It pains me to say it, but the meatloaf I had growing up…was not the best. Too often meatloaf is dry and kinda flavorless; but there’s no reason it needs to be. With a few tricks of the trade and a bit of technique, your meatloaf can be tender, moist and flavorful. And it can be unique. One of my favorite things about cooking meatloaf is that you can add different ingredients to make unique
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There are thousand ways to make pasta, and you can be really creative. Take just about any vegetable, toss it with some pasta, add a bit of parmesan cheese, salt and pepper, and you’ve got a great meal. But…there is something about the classics. Bolognese sauce is a traditional meat sauce, and while there are some standard techniques used, there are as many different versions as there are co
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There are a lot of great things about New York Strip steak. While not as tender as a filet, they are almost never tough, and they carry a bit more flavor than their more expensive brother cut. With the right sear and seasoning, you get a beautiful crunchy outer layer, and a juicy center that is super tasty. But, you can boost that flavor even more with the addition of great sides and sauces.
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Growing up in my house, every November 19, was Pastisio night. Why that day? Well, that day is my birthday, and Pastisio was my absolute favorite. And my saintly (of course saintly) Mom, always made it for me (despite at least one of my brothers hating it). Not sure where the love of this Greek, casserole like, lasagna-ish, dish came from, but my mom had it in her cooking repertoire and I t
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One of the factors that separates good cooking from great cooking is stock. Stocks bring far more to the table (no pun intended) than most people think. While they are really just flavored water, when cooked and used properly stock contribute flavor and texture that water just doesn’t do; and leaves your guests asking “Why does your food always taste so great?”.
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Spaghetti and Meatballs is an Italian American classic, and I probably don't need to extol its virtues - but I will just a bit. When it comes to comfort food, spaghetti and meatballs has got to be near the top of the list. For me, it brings me simultaneously to my mother’s kitchen table, to the tiny little Italian restaurant I used to go to in college, and even to some of the fine dining restaurants I’ve been too over the years.
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Peppercorn sauces are a classic accompaniment to steaks…the Steak au Poivre is one of my favorites. But you don’t have to limit this great sauce to steaks. Obviously a peppercorn cream sauce would go great with most other red meats, but I like also like it with chicken and even some fish dishes.
Beef and Steak are a favorite of mine. Here, I've listed all of my favorite recipes and cooking techniques for the Red Meat Lover.