This technique is SO convenient! Have a craving for steak and have some thick ones in the freezer? No need to thaw them. Get the…
View More Freezer SteakSkirt Steak with Chimichurri
If you can’t find skirt steak, other cuts will do. Just cook them accordingly. If you don’t have a small food processor for the chimichurri,…
View More Skirt Steak with ChimichurriSous Vide Turkey Breast
This is a perfect example of the simple things being delicious. The time shows 130 minutes, but there’s only ten minutes of work. I didn’t…
View More Sous Vide Turkey BreastPressure Cooker Short Ribs
Sure, this would have looked prettier garnished with some sliced green onion but I was working with what I had on-hand. Short ribs don’t have…
View More Pressure Cooker Short RibsMore Spice Blends
These blends are fantastic on ground meat, whole cuts, roasts… They don’t have salt as I often dry-brine (salt the meat overnight before cooking) and,…
View More More Spice BlendsSous Vide Pork Chops
I’ve been cooking sous vide for a decade but haven’t shared recipes here as immersion circulators haven’t been common in home kitchens until recently. For…
View More Sous Vide Pork ChopsChicken Kofta
This Mediterranean treat is easy to make, and absolutely delicious when served with tzatziki. If you’ve got time, chill the chicken mixture for a few…
View More Chicken KoftaAromatic Pork Steaks
This one’s got a fun ingredient… glycine. It’s an amino acid (the building blocks of protein) and typically used as a nutritional supplement. In this…
View More Aromatic Pork SteaksItalian Sausage
When you need crumbled Italian sausage (like I did for this pasta sauce) why squeeze it out of casings when you can make it fresh…
View More Italian SausageFresh Mexican Chorizo
You’d normally make chorizo five or more pounds at a time, grinding cubed pork, and, ultimately, stuffing it into casings. That’s a lot of work…
View More Fresh Mexican Chorizo