My Beef Bourguignon Recipe uses Beef Cheeks and Beef Neck for melt-in-your-mouth tender beef in a rich, creamy, Burgundy wine sauce. The recipe is inspired by Julia Child’s Beef Bourguignon recipe, and uses ideas from Tyler Florence to reduce complexity (but not flavor!). My main twist on this recipe is to use rarely-used but oh-so-tasty [...]
Archive for January, 2011
My Pork Meatballs are tender and juicy on the inside, and slightly crispy on the outside. I use uncooked pork sausages (although you can use ground pork if you’d like) for flavor, and add grated apple and onion to my Pork Meatball Recipe to give them amazing texture on the inside and outside. In this [...]
This Rosemary Walnut Pesto is a departure from a traditional Basil and Pine Nut Pesto, but its more intense flavors go well with bold meats like Lamb or Duck. Click on the link for the complete Rosemary Walnut Pesto Pasta recipe and HD instructional video.
Your dinner guests will go nuts for this Pistachio and Herb Crusted Rack of Lamb. I used Frenched Rack of Lamb, which basically means that the meat, fat and membranes that connect the individual rib bones have been removed from the rack of lamb, to give it a clean look for an elegant meal. I [...]