Taking advantage of the way pressure can (sort of) marinate meat as it cooks, here’s a way to prepare a tasty replica of more traditional sauerbraten just about any weekend evening.
Provençal Herb-Crusted Beef Tenderloin with Puff Pastry and Red Wine Sauce
Make this holiday herb and citrus crusted beef tenderloin in four easy steps: make the rub, roast the beef, prep the sauce, and bake the store-bought puff pastry. It’s an impressive centerpiece, for sure, and since every element can be made ahead, you’ll have plenty of time to focus on your guests.
Savory Coffee Glaze for Chicken or Steak
This savory coffee glaze by Chris Prosperi certainly perked up a perfectly grilled steak during our pre-show meal. Coffee rubs for meat are ubiquitous on the web, but Chris found that really good coffee glazes for chicken, steak or pork are few and far between. This one is a purist’s version: it’s all about the coffee. But if […]
El Real’s Chili con Carne, Courtesy of Robb Walsh
This real-deal chili is from El Real in Houston, TX, so you know it’s got to be good. Use Robb Walsh’s homemade chili powder for a truly authentic Tex-Mex chili.
Slow Cooked Corned Beef and Cabbage
When you try Chris Prosperi’s recipe for easy corned beef, you might ask yourself, as we do, why eat this only on St. Patrick’s Day? It’s a delicious thing for a party.