Entree
379 recipes found
Crunchy Ground Beef Tacos
These tacos are your basic crunchy goodness. I serve them simply with lettuce, grated cheddar and Tabasco sauce. I like these with just a bit of beef, but you can use a bit more if you like beefier tacos. Just keep your oil hot so your tortilla gets crunchy.
Easy Pork in Red Sauce
This easy pork in red sauce recipe includes boneless pork-chop, one piece of big onion, ketchup, and seasoning. First, fry the boneless pork-chop slices.
Bourbon Steak au Poivre
I set the smoke alarm off. Twice. I should have been studying for my Microbiology midterm, but setting food (intentionally) on fire was so much more fun! This recipe is simple, but I love it -- it's my favorite way to eat steak when it's too cold outside to grill. (And in Boston, it snowed today!) I think I originally learned the technique from Mastering the Art of French Cooking (where else!?), but it's ever-evolving. Note: the steaks I used are small, a little bigger than a deck of cards, a serving size of red meat your that would make your cardiologist smile.
Sugar Steak with Bourbon
Sugar Steak is very much what it sounds like: steak that's blanketed with a sugar rub and grilled. Some recipes use white sugar, some use brown, some use both.
Slow Roast Duck
This roast duck recipe is delicious and foolproof. The slow roasted duck emerges from the oven mahogany and almost impossibly crisp and crackling.
Chinese five-spice bbq ribs
A relative from Burma gave me this Chinese Five-Spice Dry Rub Ribs recipe. It's simple and really tasty, with very few ingredients. Try it!
Citrus Thyme
I was in the kitchen one day trying to figure out what to do with a couple of oranges that were about to start going bad. Rather than throw them out I searched my refrigerator for items to possibly make with it. I found some pork and thought to myself what can I do with pork and oranges that hasnt already been made. I then found thyme and the result that came out was absolutely delicious.
Our Hamburgers
It has been interesting to read the recipes for this contest, and there are so many thoughts and strategies that have been laid out on the subject of hamburgers in the past week. About the buns, mayonnaise, ketchup, and other condiments...if you make your own, it will be worth your while, and you can be sure that it will be right. About the meat..grinding your own will give you more control of the flavor and texture. Many call for chuck or other high fat cuts, and that is good, but if you've got a leaner piece of meat, simply grind some pork back fat or other fat into the mix (about 4 oz for every lb of meat). I do two passes with the grinder set at a large setting, and very chilled meat and fat. That said, if you've got beef that has already been ground, it should make a fine burger too. Here's how I make a burger.
Fiesta beans and rice
Easy, yummy and filling!
Simple Moist Burgers
Taste of the Orient Burger
I like beef stir frys with water chestnuts, so I decided to make a burger out of it.
Big Blue Burgers
Smokey-sweet applewood bacon and creamy blue cheese combine in this recipe to make something special.
The Perfect Sewall's Point Hamburger
I used this recipe on my blog, Fine Art Daily, on a summer day when our constant house guests, Charles and Camilla, were particularly eager to contribute their help to our evening meal. Best Beloved and Tall Boy usually do our grilling, but this time we had to share the duties.
Dry Aged "Prime" Prime Rib
We have been lucky to have a local vendor dry age prime rib for us. The tenderness and flavor from the thyme, salt and pepper make this recipe very popular!
Just Plain Best Burger Ever
I love burgers. Because I like to eat one fairly frequently and sink into the succulent, tasty experience without thinking about fat and calories I keep it simple. I use lean grass-fed sirloin, cooked medium-rare/rare on a good quality whole wheat bun with some mustard, lots of ketchup, and sweet relish. When I'm wanting one, there's nothing like it!
Shrimp à la Bittman
A few months ago I wrote about how I like to poach shrimp (and other fish and shellfish) in olive oil. And I still do! But I also like to cook shrimp using a method I learned from Mark Bittman. He slathers shrimp in a loose green sauce and roasts them at 500 degrees (I do 450). The shrimp emerge, unscathed by the heat -- cooked through quickly enough that they remain delicate and plump, with a juicy snap. Recently, I pared down the recipe even more, giving the shrimp a slick of oil, and lemon and lime zest, showering them with the citrus juices at the table.
Cherry/Rosemary Burgers
I was inspired by ideas from realage.com to ramp up nutrition, anti-oxidants, and flavor by making these simple additions to regular burgers. I made enough for the adults, thinking the kids would prefer plain burgers, but gave them a taste and they loved it as well! Will be making enough to go around next time!
Lobster in Distress with Lemon and Thyme
A few months back I was having a late lunch at Bar Pinxto in Santa Monica. Tiny place with an open kitchen, I was able to watch the chef do his dinner prep, and basically crucifying lobsters by trussing them to long wooden spoons. Vegans should now avert their eyes. The reason for doing this is that as they're cooked the tails are held straight. But as a humane cook I prefer to give Monsieur Homard a quick and fast demise. So, I turn him on his back and with a wicked, sharp knife make a fast cut between the eyes, all the way back.
Baked Shrimp
Simple, quick, and healthier than fried shrimp... it's baked shrimp!
Shrimp Asparagus Pasta
A very nice spring time meal, this shrimp and asparagus pasta recipe is ready in minutes! You'll need spaghetti noodles, olive oil, garlic, salt and pepper.
Indonesian Ginger Chicken
This Indonesian ginger chicken recipe makes a perfect weeknight dish. Marinate it the day before and then bake it for an hour. It is absolutely fabulous.
Gabriella's Farmers Cheese Gnocchi
This dumpling recipe makes farmers cheese gnocchi, a humble food at its finest: easy, quick, and deeply satisfying. Serve them plain with salt and sour cream.
The Very Best Flank Steak Ever
I'm not sure where this came from and my mom doesn't remember either. I've tried varying the recipe; adding garlic, fresh ground pepper. Nothing is as good or as simple as the original recipe.
Overnight Boston Butt Recipe
For this recipe, you season the roast and then cook it low and slow. When you wake up you have a delicious Boston butt that melts in your mouth.