Grilled Picanha with Chimichurri
As a butcher I’m often asked what cut is my favorite steak. Now the easy answer is an inch and a half 45-60 day dry-aged ribeye. It’s a short and...
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Bourbon Beef Wellington – A Kentucky twist
Holiday’s, special occasions, and family gatherings are always great excuses to wow your guests with an amazing meal. This...
Deli Style Roast Beef
This fool-proof recipe for Deli-Style Roast Beef will have you wondering why you ever bought the processed junk...
How to: Butcher your own chicken
It’s the New Year, you’re looking to eat healthy but that new gym membership has tightened up the budget. What...
Scotch Eggs
There’s a local Irish Pub that I like to frequent and enjoy a nice pint out on their patio. They’ve...
Spatchcock chicken
I’m not an overly organized person and my shopping list reflects that. I rarely go to the market with a...
Homemade Harissa
When I think of my favorite flavors for cooking, spicy and peppery are the first things that come to mind....
Grilled Tuna Steaks
My family has always eaten plenty of tuna. As a kid, I, however, did not. My discerning palate didn’t much care for anything outside of plain cheeseburgers, French fries, and...
Mussels in white wine
Many moons ago I was a college student, and like most college students I was lazy, broke, and inept in the kitchen. I relied heavily on a steady diet of...
Smoked Turkey
As a kid, I hated the holidays. I was a picky eater, and my family members weren’t the best cooks...
Cajun crawfish boil
For me, there is nothing better than cooking a big communal meal for friends and family. My favorite foods to...
Jamaican oxtail stew
Oxtails, like many other “scraps” synonymous with peasant food because of its toughness, require lots of patience. These cuts found...