This roast is worth celebrating. Dried porcini mushrooms are blitzed to a powder with fresh rosemary sprigs, creating an umami-rich crust for beef. It's stand alone good, but when served with a port wine reduction infused with rosemary and porcini, it becomes an elegant dinner worthy of any holiday celebration. If you have the time, salt the meat well in advance. This will ensure juicy results and a crispy crust. I used a combination of port and red wine for the sauce. The red wine may be substituted with additional port.
I am not going to beat around the bush on this one. This meatloaf is the best—seriously. Growing up, I was never one for the meatloaf. I mean, what is the meatloaf anyway but a bread pan full of meat with ketchup slathered on top, a mix of vegetables, and breadcrumbs, right? Having grown, I have learned to love the meatloaf, in particular, the one I am going to discuss below. If you are truly looking for comfort, then come on in.
We love a good pot of chili, and our kitchen has turned out dozens of variations over the years. My husband is partial to a meaty, Alton Brown-style version, while I tend to favor a chili with lots of beans and sometimes no meat at all.
This is a substantial sandwich,tender flank steak that I marinaded in chimichurri and pan seared. I grilled the brioche that's cut extra thick, made a chimichurri mayonnaise, and added slices of fresh tomato. The steak would be equally delicious grilled.
At first glance, this thing looks daunting. But once you've assembled the ingredients, it really is pretty straightforward. I've taken a more than a few liberties on traditional chili.
For this week’s challenge, I decided to riff on the old classic Prime Rib Roast with Horseradish Cream. It’s a dish I’ve always loved, but rarely prepare as the time and expense involved suggest it for special occasions.
This is one of my favorite ways to have steak: spice rubbed steak on toast with Gorgonzola cheese. The garlic chips contribute texture and a great flavor combo.
I live in a country of licorice lovers, myself being a very avid fan. Therefore you can imagine how excited I was, when I was served a dish that contained licorice root.
There is no shortage of good tortas in Denver—they range from simple and traditional to elaborate and swanky. And since tacos seem to be everywhere these days, I like to switch things up and enjoy all of those same great ingredients on a traditional Mexican roll.
A word about Uncle Pasquino. He’s a ranter. You can see his broadsides all over Rome. Especially in Piazza Bramante, but also in via Babuino. He’s 100% Romanaccio.
I have never liked meatloaf until I decided to make my own one day. Which in all honesty, it took several times of making before I came up with this formulation.
This is my mother's special occasion dish. She pronounces it "fee-lay" with emphasis on the "fee." There are cuts of meat that are more flavorful, and seasoning techniques that are more creative, but this roast will never fail you as long as you time it correctly and don't overcook it.
I discovered vaca frita (literally -- fried cow) in a short-lived and long-mourned after it closed Cuban restaurant in midtown Memphis, a few years ago.
Once upon a time ago, packing for a road trip without a jerky of some sort was unthinkable. So prevalent was the salty sweet snack on these adventures, I had an almost Pavlovian salivating for the stuff the minute we hit the open road.
These aren't from Ikea. They contain no pre-made meatballs, onion soup mix, or cream of mushroom. They are not healthy in any way. Old-school Swedish meatballs are a hassle to make but are absolutely worth it -- even in the triple batches you will have to make to satisfy your family, friends, and yourself. Merry Christmas to all!
