Photos * Recipes
Boneless beef roast searing in the pan.
Well... what can ya do?
Just popped it back in the pan for a few seconds.
Blanching green beans while the beef rests
This is raw, not rare.
Beef medallions with prince of orange potatoes
and caper-butter pan sauce.
Despite having to pop the beef back into the pan, it was very tender.
That caper-butter sauce was out of this world tasty.
Beef lo mein
With fresh lo mein noodles
Sesame beef lo mein with
bok choy and shishito peppers.
Lamb and beef burger.
This was the JUICIEST burger I have ever made or
eaten in my life. I legit had juice running down my chin.
Just a little too much olive oil.
Fontina cheeseburgers with
tomato cilantro salad.
Tradesman Premium cuts
Pan-seared NY strip, cherry tomato and
corn salad, garlic aioli, oven fries.
Sweet and spicy beef with jasmine rice
and crispy shallot.
Steak with garlic butter
Served with sauteed greens (baby spinach, baby kale) and
roasted grape tomatoes
Sliced marrow bones for homemade bone broth
Roasting before is optional
Homemade bone broth
Store in a jar in the fridge for up to 5 days.
Freeze for up to 6 months.
Steaks on the grill for Easter, 2015
Beef and broccoli (recipe below)
This recipe is my version of the Beef and Broccoli recipe on the can of Cambell's Condensed Tomato soup
1 pound boneless beef sirloin steak or beef top round steak, cut into thin strips
1 can (10 3/4 ounces) condensed tomato soup
3 tablespoons soy sauce
1 tablespoon red wine vinegar
3 large cloves of fresh garlic, grated fine
1/2 teaspoon or more crushed red pepper
One 14oz package of frozen broccoli florets, or 3 cups fresh broccoli
1 medium sweet onion
1 can (8oz) sliced or chopped water chestnuts, drained and dried slightly with a paper towel
1 cup white rice, or 2 bags of quick cook/instant rice
Oil and butter for frying
Slice onion thin and caramelize in oil and butter. (To caramelize onions, slice onion into thin slices, add to 1 1/2 tbs of olive oil and
1 tbs of butter, stir to coat onion slices. Cover and cook over medium-low heat for 15 minutes. Remove cover, add approx 1/2 to 1 tsp of salt
(I use sea salt) and raise heat to medium high. Allow to caramelize for 40-45 minutes, stirring only once halfway through cooking.
The time it will take to reach the perfect level of caramelization will depend on your equipment. I usually achive perfect caramelization in 45-50 minutes.)
While onions are caramelizing, cook broccoli according to package, drain, and set aside. (After the florets cool I like to cut them into very small pieces.)
Remove onions from pan after caramelizing and set aside. Do not wash or rinse the pan.
Using the same pan used for the onions, brown the meat in oil, leaving it very pink inside so it will not over cook later.
Stir in the soup, soy sauce, vinegar, garlic, water chestnuts, onion, red pepper, and heat to a boil. Simmer for 8-10 minutes.
If using quick-cook rice, start it at this time.
Stir in the broccoli and cook on low for 5 more minutes.
Serve pipping hot over rice.
Topped with garlic mashed potatoes and gravy.
sirloin, 1 egg, 1 cup evaporated milk, 1/2 cup water, finely chopped celery,
homemade croutons, salt, fresh parsley, fresh mint, Locatelli cheese, red pepper
cupcake pan with cupcake liners and press raw meatloaf mixture into the cup.
Avoid over-filling. Bake at 375F until done.
Meatballs at Grandma's