How to Make The Perfect Steak

Because of the recent popularity of this post, I am re-posting it for easier reading.
For the longest time, I always believed that steak was better eaten when dining out than at home. The secret in restaurants is high heat cooking. You see, restaurant ovens and stoves can generate higher temperatures than your home ovens and [...]

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Cabbage Rolls

This Czech dish was a favorite of my family for holiday occasions. Both of my Granmothers made a version.
Ingredients

12 cabbage leaves
Filling:

1 pound of ground beef (alternative: 1/2 lb ground beef, 1/2 lb ground pork)
3/4 cup cooked rice
1/2 cup minced yellow onion
1 egg
2 teaspoons of kosher salt
1/2 cup milk

Sauce:

1 8 oz can of tomato sauce
1 14.5 [...]

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Standing Rib Roast (Prime Rib Roast)

Given the popularity of this recipe in the weeks leading up to Christmas, I am re-posting it to make it easier to find.
The directions for this roast may sound a little…well…unconventional. Don’t worry, though. It’s definitely a tried and true recipe. The results are perfect!
First, you’ll need to make short trip to Garden section at [...]

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Veal and Portabella Stew

This luxurious stew is very rich–especially if you add the toasted pecans as a garnish, but it’s very yummy. The celery root and caraway seeds give it a distinctive flavor.
Ingredients

1 3/4 pound veal stew meat
3 tablespoons of unsalted butter
1 1/2 oz pancetta, chopped
2 cups of diced portabella mushrooms
2 cups celery root, peeled and cut [...]

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Steak Tartare

This is a slight variation on the classic french dish. I’ve usually found the french version a bit too fond of the brown mustard, so I’ve cut it way back in this version.
I can’t stress enough the importance of getting “tartar” quality tenderloin. Do not hesitate to tell the butcher that you are making [...]

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How to Make the Perfect Hamburger

Everyone always thinks that they already know how to make a hamburger. For some reason, though, hamburgers always taste better when made in a restaurant (the sit down and be waited on kind, not the fast-food kind). I guess we’re not as good at this simple American classic as we thought.
This recipe to make a [...]

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Pot Roast: Good Ole Comfort Food

I'm adding some modications to the Pot Roast recipe that I posted back in April as I had a chance this weekend to play around in the kitchen. The original recipe for the good ole American classic is still here in tact, but I've added some suggestions in the "How To Not Screw It Up" [...]

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Pot Roast

This is one of those great comfort food recipes. In all, it will take about 3 hours.
Ingredients

4 lb Chuck Roast
2 Tablespoons canola oil
1 cup onion, chopped
1 cup carrot, cut into 1" pieces
1 cup celeary, chopped
2 bay leaves
2 teaspoons dried thyme
4 cups beef broth
4 tablespoons butter

Directions

Preheat the oven to 350 degrees.
Season the roast generously with kosher [...]

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Standing Rib Roast (a.k.a Prime Rib Roast)

The directions for this roast may sound a little…well…unconventional. However, it was tested by our friend Wendy who swears it came out perfect.
First, you’ll need to make short trip to Garden section at your local Home Depot (I warned you it would sound unconventional) to buy a terra cotta pot and it’s base. Get one [...]

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