Bone Marrow Beef Tartare
Bone marrow beef tartare is a re-constructed classic French favorite, made with prime beef, shallot, caper, anchovy and salt cured egg.
Beef Barley Soup
Beef Barley Soup uses a sweet cereal grain that enhances the savory flavor of this hearty, delicious meal in a bowl.
Meatloaf – THE Recipe
Meatloaf belongs in the repertoire of any cook. If you’re going to make one, why not make the absolute best? Here it is. Meatloaf – The Recipe
American Wagyu Brisket
A father’s day dinner of American wagyu brisket took time and effort. That’s the true definition of a gift, isn’t it?
Smoked and Flame Seared Porterhouse Steak
Using a 60’s metaphor, a smoked and flame seared porterhouse steak is mind-altering. Who knew you can trip on prime black angus beef?
Tim’s Steakhouse Menu
A steakhouse holds a special place in my heart, and like a lion on the African savannah, we carnivores enjoy nothing more than a big juicy steak.
Picanha
Picanha is underappreciated in the U.S., but it’s prized in Brazil. Grilled properly it has that toothsome texture and charcoal flavor you crave.
Beef Cheeks
Beef Cheeks are exactly what you think they are, the cheek muscle of a cow. They are tough as nails, with good reason if you think about how much they use it.
Strip Steak with Chimichurri Sauce
Here we call it New York strip steak but it has several aliases. Kansas City and Delmonico are two others, but in New York it was commonly called a shell steak and internationally it’s known as a club steak.
King Cut Steak Au Poivre
Chicago is renowned for great steak and my mouth began to water when I spied King Cut Prime Steak Au Poivre on the menu.
Siberian Pelmeni
Preparing for a trip to Portland, Oregon, I polished up my high school Russian, ready to impress the staff at Kachka where we had reservations. I found no one that spoke the language. Frankly, they had difficulty understanding my Arkanese, Or was it the vodka? Yes, there was vodka.