Tag Archives: red wine

Flank Steak Italiano

Posts from a year ago:

Steak on the grill is always a great mid-week meal that is both easy and quick.  With cuts like flank steak, which is tougher in texture than other cuts, it is best to plan ahead a little and marinade things – but this doesn’t mean you have to spend a lot of extra time on the preparation.  Simply get things started before you leave for work in the morning, and you’ll have a perfectly seasoned steak ready for grilling when you get home.  In this recipe, we depart from the traditional carne asada spices used often with flank steak, and instead treat it with some traditional Italian flavors.

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Merlot Braised Short Ribs

Short ribs, coming from the “short plate” (lower middle rib area) on a steer, contain a considerable amount of connective tissue and tendon that can result in tough and chewy meat if not prepared correctly.  There are, however, a number of ways to prepare and cook these tasty (and less expensive) cuts of meat to ensure they finish tender and juicy; braising is one of those.  Simply find a combination of liquid ingredients and spices or herbs that will complement the signature beefy flavor of the short ribs, and cook “low and slow” for several hours until things are ready to fall off the bone.

Another trait of short ribs is the noticeable amount of fat that is usually present between the different layers of muscle.  When cooked for a long time at low temperatures, this fat will melt to add flavor to the meat.  On the barbecue, the excess will simply drip off and collect in the drip bucket.  When braising, however, the excess will become part of the stewing liquid and will result in too  oily of a finished meal if not removed before serving.  For that reason, we turned this recipe into a two-day process – completing the primary cooking on the first day, followed by an overnight stay in the refrigerator to separate and solidify the extra fat, and then finishing up the cooking and preparing a stew from the braising liquid on the second day (or even several days later).

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Chicken with Mushrooms and Tomatoes

Here is an easy to make dinner that is ready in about 30 minutes and packed with different flavors.  Served over riced cauliflower, you can have this as a meal in itself  – which is what we did the other night.

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Mediterranean Stew

We’ve done a few stews already on here, but nothing quite like this one.  What makes this stew different is the addition of a couple of ingredients that I’ve not typically seen in a beef stew (I’ll admit, though, I’m not all that ‘worldly’ either) – ingredients that can best be described as Mediterranean. And, as with most stews, this is another one that is great to leave in the slow-cooker on a busy afternoon so that it’s ready when you come home.

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