Beef Recipes

In my opinion, a great broth begins with a properly prepared stock. Homemade stock is one of the fundamentals I encourage every cook to learn. It is quite simple to prepare but takes some time, but much of that time is hands-off, and the results are worth the effort. I understand that there are plenty of stock 'products' on the market-bases, bouillon cubes, shelf stable boxes etc... these are simply not good. My approach is straightforward: start with good ingredients and give them the time they need. Fish stock requires only about 30–40 minutes, while chicken stock generally takes three to four hours. Beef stocks can take considerably longer, depending on the bones and the result you want. I prefer a gentle simmer rather than a rolling boil. It helps keep the stock clear, and careful skimming and proper straining make a difference in the finished product. There is plenty of room to experiment, too. Mushrooms, ginger, lemongrass, herbs, spices and Parmesan rinds can add their own character to a broth.

Years ago I traveled around the south for a few weeks researching some of the amazing foods of each region. In Charleston, I was introduced to a local pig farmer, Tank Jackson who manages Holy City Hogs. Tank and his wife raise heritage breed pigs and distribute the pigs around the country. He offers on-site cooking whole pig roasts, primal cuts and sausages, and I believe he produces the best pork in the country.

There are certain dishes that stay with you—not just for their flavor, but for what they represent. For me, roasting a leg of lamb over Pommes boulangère is one of those meals. I don't recall having lamb at any occasions growing up so this was a dish that I proudly introduced to our family. As a young cook, it was something I could prepare with limited experience, and it provided deeply satisfying results. The lamb roasts in the oven over a bed of potatoes, onions, and garlic, allowing its natural juices and fat to baste the vegetables below. It's actually a simple preparation but becomes a complete, delicious meal—the potatoes absorbing flavor and becoming just as important as the roast itself. These days I'm developing delicious recipes using spice blends such as Ras el hanout, Baharat, Za'atar, Togarashi and even Harissa. I also love roasting leg of lamb outdoors on a grill or rotisserie. I like the subtle smokiness from applewood or dried herbs when I'm roasting lamb outdoors.

Beef Wellington is a restaurant classic! Chefs prepare whole tenderloins, wrapped in pastry as well as individually portioned Wellingtons. Culinary historians widely agree that Beef Wellington evolved from French preparations such as filet de bœuf en croûte, which paired beef tenderloin with mushrooms and pastry—techniques well established in French haute cuisine.

A highlight of my year is judging a neighborhood chili (and apple pie) contest over Veterans Day weekend. Each year the competition grows, and the chili just keeps getting better. Some participants get creative with their garnishes—topping their chili with crème fraîche, yogurt, sour cream, or an assortment of snacks like Fritos, Bugles, and tortilla chips. I’m always impressed by the effort and flavor combinations that home cooks bring to the table. It’s a pleasure to support our veterans and be part of a community that celebrates good food and camaraderie. I was so inspired this year that I decided to share one of my own chili recipes.

I love preparing meatballs using a blend of ground pork, ground beef and ground veal when I prepare meatballs and polpette. I also prefer frying the meatballs to baking-it's a totally different product when you fry the meatballs! I'll usually add a little extra beef to the ratio and I love a lot of grated parmesan cheese and Italian parsley in my meatballs and polpette.

Apparently eggs are a main source of protein in the Calabrian village where my mother's family was from so eggs were used in many recipes. When my mother made this meatloaf recipe the center had a row of hard boiled eggs & the yolks were always green (overcooked) providing a delicious, childhood memory for me. I cook my eggs a little less these days.

A popular way to serve tougher cuts of grilled steak is to slice it thinly, against the grain after resting so it's much more convenient for the guest to enjoy their meal.