I have seen this made with cream sauces and mushrooms but, sometimes simple is better. This is a traditional recipe and makes an intimate serving for two. [more]
For years I searched for the perfect hamburger. I tried every filler and spice known to man, but time and time again the results were lackluster at best. Then like so many good things, the answer … [more]
I am a firm believer in letting the meat speak for itself. Steakhouses that hawk fancy sauces are places that I avoid. If they are famous for their sauce, then I must question why they are covering … [more]
Publishing this goes against my belief a little. No, I’m not talking about the “my chili is a family secret” nonsense, I just don’t think you can make a great chili by … [more]
This is a flavorful alternative to the delicious and simple flank steak recipe. Serve this with corn tortillias and grilled onions and sweet peppers. [more]
I call this Saturday Cowboy Chili because I usually start this in the morning and let it cook for most of the day to tenderize the meat. After all, this is chili con carne, meaning chili with meat. I … [more]
Cooking Temperatures for Beef: Rare: • 120-130 °F Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting … [more]
Okay, so this one is from a long lost book in my mothers kitchen (No idea which one any more). There’s lots of takes on what “London Broil” really is, I have no idea if this is the … [more]