Barbecue Sauce Glazed Meat Loaf
My coauthor, Anne-marie Ramo, admits that she was never a big fan of meat loaf until she met her husband, who loves it. In the quest for marital bliss, she set to work on a recipe she could love. Known for her killer barbecued meats, she found a way to sneak in barbecue flavor, and […]
Thai Green Curry Marinated Beef Kebabs
For these spicy kebabs, I like to use full-flavored cuts of beef, my first choice being those from the chuck. Good choices are flat-iron, Denver, or chuck-eye steaks (from the rib-eye area of the chuck), and cross-rib steaks if they show marbling. I also like the tritip and the sirloin butt if they’re well marbled. […]
Roasted Ginger Orange Glazed Prime Rib Bones
The increased popularity of boneless rib-eye steak and roasts has created a glut of rib back bones, or prime rib bones. Some butchers save them in their freezers and then offer them at bargain prices for the summer grilling season. Even though they come from the same ribs that make short ribs, there is little […]
Roast Bison Sirloin
This low-temperature roasting method is ideal for all lean roasts, including bison and grass-fed beef. Because the oven temperature is too low to brown the meat, it’s best to brown it in a skillet first. For even cooking, it’s very important that you let the roast sit at room temperature for at least 2, and […]
Spinach and Gorgonzola Stuffed Flank Steak
When stuffed, rolled, and tied, a flank steak can serve as a roast. A relatively low cost cut, flank gains points for elegance when stuffed with a flavorful cheese and spinach filling. When the meat is sliced, the pretty pinwheels make a great presentation. This is easy enough to put together on a weeknight or […]
BEEF AND CHINESE BROCCOLI STIR FRY
WHY THIS RECIPE WORKS Here’s a modern take on a popular but tired takeout favorite. We chose Chinese broccoli for greater authenticity. One of the parents of broccolini, and available in Asian supermarkets, Chinese broccoli has long, slender stems, small florets, and a slightly bitter flavor. To keep the broccoli beautifully green and crisp-tender, we […]
Beef Cross Rib Roast with Garlic Herb Marinade
Most cross-rib roasts tend to be lean and a bit chewy. This recipe improves both flavor and juiciness by relying on slow-roasting to keep the juices in the meat and gently cook the muscle fibers so they don’t shrink and force out moisture. My wife, Nancy Oakes, who started her cooking career making cold sandwiches […]
THAI-STYLE STIR FRIED NOODLES WITH CHICKEN AND BROCCOLINI
WHY THIS RECIPE WORKS We wanted to create a version of pad see ew—the traditional Thai dish of chewy, lightly charred rice noodles with chicken, crisp broccoli, and moist egg, bound with a sweet-and-salty soy-based sauce—that would work in the American home kitchen. Finding the ingredients wasn’t a problem; the real challenge was simulating the […]
Grill Or Oven Roasted Tri Tip with Spanish Adobo Rub
Small cuts of beef such as tri-tip and culotte are ideal for grilling over indirect heat. They are a perfect choice for an everyday family roast beef meal. Both relatively inexpensive, tri-tip and culotte can be roasted in well under an hour and lend themselves to many different flavor profiles simply by varying the flavor […]
MOREL SAUCE
Dried morels are one of my favorite splurges. In truth, I prefer dried to fresh ones for this luxurious sauce. Besides having a more intense flavor, they hold their shape better as the sauce reduces, and the sauce clings to their unusual crenellated surfaces. Makes 3 to 4 cups INGREDIENTS 3 cups boiling water […]