Mayonnaise makes everything better. And simply adding it to ground beef returns a delicious juicy burger. Mix in some taco seasoning and salsa aioli and you’ve got a burger fiesta.
Bison New York Strip Steaks resting on a bed of sautéed red and orange bell peppers and onions and seasoned with salt and pepper and zesty grained mustard.
Beef Machaca. A slow simmered pot roast with Mexican spices is shredded and used for tacos, burritos, huevos and more. So easy, I’m not sure I’ll ever use ground beef for Mexican again.
These meatballs are rich and deep in flavor with ground beef, veal and pork, cream and honey. Marcus Samuelsson’s Swedish Meatballs are authentic and a treat.
Chipotle Glazed Steak Salad. A nice crunchy sear on the steak from a chipotle glaze, a zesty flavor from quick pickled onions. Add creamy avocado, mixed greens and you’ve got a wonderful steak salad.
For Sunday Gravy, you need an Italian Meatball recipe that is dense and tight enough to hold up in that long afternoon simmer. A combination of cream and buttermilk, Panko and Italian bread crumbs and a quick baked in the oven and you’re in business.
This slow baked oven brisket is tender fall off the fork and into your heart. Just like grandma used to make.
Mushrooms sauteed in olive oil until golden and crispy, then finished with fresh thyme and garlic. Add some cream and you’ve got a wonderful topping for your New York Strip Steaks.
Here’s a different and spicy version of our American classic. Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin’ palates. This recipe makes two loaves, cook one and freeze the other. Left overs make wonderful cold sandwiches.
Mom’s BBQ Meatballs, my go-to recipe for pot lucks. The BBQ sauce is a delicious tangy, smoky and sweet combination.