Modified from Bon Appétit via Epicurious Here’s another cut of meat that I was unfamiliar with – the beef tri-tip roast. It’s a small triangular muscle cut from the bottom sirloin, hence its other name, the “triangle roast”. Although a very flavorful piece of meat, it is pretty lean and should be served cut into… Continue reading Tri-Tip Roast with Tequila-Lime Marinade
Category: Beef
Braised Beef with Harissa and Preserved Lemon
Source: The Spice House Recipes A few weeks ago we received a 1/8 cattle share of grass-fed beef from Heritage Foods / Hearst Ranch. In amongst the steaks, roasts, and ground beef were a few pounds of meat labeled “fajita strips”, which provided a challenge for me as to what to do with them. Typically… Continue reading Braised Beef with Harissa and Preserved Lemon
Churrasco Skirt Steak with Cilantro Pesto
Inspired by Three Guys from Miami: Churrasco Estilo Cubano Churrasco is a Portuguese/Spanish term referring generally to grilled beef, a popular ingredient in the cuisine of Argentina, Brazil, and other Latin American Countries (according to Wikipedia). If you have ever been to a Brazilian Steakhouse, you certainly are familiar with this concept. It is a… Continue reading Churrasco Skirt Steak with Cilantro Pesto
Paprika-Cumin Marinated Sirloin Steak and Medley of Roasted Squash
Adapted from How to Cook Meat Last week we splurged and ordered 40 pounds of grass-fed, grass-finished Angus beef for the freezer. If you recall, I had to do a major freezer clean-out to accommodate the giant beef back ribs I had previously ordered. I don’t know how, but we managed to squeeze almost all… Continue reading Paprika-Cumin Marinated Sirloin Steak and Medley of Roasted Squash
Pot Roast with Carrots and Parsnips
The “She Cooks” portion of our show had to go out of town for a few days. Pot roast was requested, so “He Cleans” could “clean up” the leftovers while she was gone. There are not too many things simpler to cook than pot roast – it has few ingredients, you can cook it in… Continue reading Pot Roast with Carrots and Parsnips
Big, Bad Beefy Back Ribs
Smoking these gigantic beef ribs is not for the faint of heart – they are big and bad, as the title of this post says! It takes some prep work, starting days ahead if your ribs are in the freezer. Then on cooking day, plan on starting them fairly early because they need 6 to… Continue reading Big, Bad Beefy Back Ribs
Primal Burgers…buns need not apply
A mid-week cookout, just because! First, the burger meat! Some people might gasp in horror at this, but others will nod knowingly in approval – but I have ADDED FAT to the grass-fed ground beef because it was 90% lean. Not just any old fat, mind you, but 100% pure beef lard from grass-fed cattle… Continue reading Primal Burgers…buns need not apply
My Meatloaf
Everyone seems to have a meatloaf recipe – perhaps one handed down through the family, the meatloaf that grandma used to make. It may be blasphemous to say this, but I have no fond “meatloaf memories” from my childhood. I know my mother made a meatloaf, but other than remembering that I like the crusty… Continue reading My Meatloaf
Beef Short Ribs Braised in Red Wine
Created using an assortment of recipes from Epicurious.com Although it is spring here in Georgia, we’ve had some cool, damp weather this week which led me in a retreat to a hearty, stick-to-your-bones dish (so to speak). There’s not much more warming to the soul than a bowl of braised meat served over creamy, mashed… Continue reading Beef Short Ribs Braised in Red Wine
Blackout Tuesday and Beef Stroganoff
Thanks to some powerful storms that rolled through Georgia in the wee hours of April 4th, we were without electricity for 20+ hours. The lack of all-things-electric for a day was a gentle reminder of how our lives revolve around computers, the internet, and the ability to light a room at the flick of a… Continue reading Blackout Tuesday and Beef Stroganoff
Steak Night
Ribeyes rubbed with Montreal Steak seasoning. Crispy romaine, nuggets of bacon-bourbon jam, fresh goat cheese, balsamic vinaigrette. Mushrooms sauteed in butter with garlic. Every family develops rituals and routines that help define them, and in our house, quite a few of them, as you might guess, revolve around food. Now, I was not raised… Continue reading Steak Night
Eggplant Casserole
I’m not sure what to call this…it is based on moussaka, but is also similar to lasagna sans the noodles. Instead of topping the casserole with a cheesy cream sauce, to avoid the use of flour I decided to include a Parmesan-ricotta layer between the eggplant layers. Also in my version, the eggplant slices are… Continue reading Eggplant Casserole
Meatballs!
One of the things we do miss is “Spaghetti Night” since we are trying to keep the carbs down. No fear, this recipe will make you forget about the noodles! Meatballs with Tomato Sauce and Wilted Spinach First, prepare the tomato sauce. This is an easy sauce from canned tomatoes, but you can use whatever… Continue reading Meatballs!
she cooks...he cleans 