April 10, 2013
This is an adaptation of a recipe from a gourmet magazine, from years ago.
March 08, 2013
The Tri-Tip cut is a favorite of chefs. The meat is flavorful and the marinating makes this cut butter-knife tender. The natural nuttiness of Bulgur Wheat Salad makes for a nice accompaniment.
January 10, 2013
I remember my grandma Mosey making these like it was yesterday. Enjoy!
November 29, 2012
The traditional Wellington is typically made using the Tenderloin cut and pâté de foie gras. Personally, I find this dish plenty rich without the foie gras and prepare using a savory vegetable pate instead.
November 15, 2012
The Korean word gangnam, stands for the south side of Seoul, where there are many fancy restaurants and shops. My recipe is a rendition of Bulgogi (Korean BBQ), which can be served a variety of ways. Here are two of my favorite renditions.
October 09, 2012
This is my quick version of Lasagna - it's a bit lighter than my traditional recipe and a good go-to dish to prepare in advance for a quick heat & eat meal at the end of a busy day.
September 29, 2012
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.
September 25, 2012
A summertime favorite that's simply delicious!
August 12, 2012
Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!