On today’s show I discuss the famous French dish Pot Au Feu. It’s rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important. …
These ultra luscious braised boneless short ribs of beef in a rich red wine Thyme gravy are da bomb! Mysteriously easy, simple every day ingredients, one pot….what more can I say….
This grass-fed beef stuffed bell pepper recipe is very simple, uses common ingredients and yields amazing comfort food. It’s also rather inexpensive and I find it is very hearty as well….
Lately I have been messing around with meatballs to find a very good, easy way to make them so the thousands of customers who buy our spices can use the spices to make these. Most meatball recipes have breading in them….I have enjoyed meatballs like that in the past but prefer the “all-meat” formulations much more.
There are several classic comfort foods that I just love, steak n cheese is certainly one of them. Some others include: brick oven pizza, apple fritters, cheese burgers…I could go on……
On today’s show I discuss a classic dish, Beef Stroganoff. This warming food has a Russian origin but is enjoyed throughout most of Europe and especially in parts of Germany.
Made with cheaper cuts of beef and classically infused with sour cream, beef stroganoff is a rich hearty dish usually served over egg noodles….
Bolognese sauce is a classic Italian recipe for meat sauce. Generally, it contains 3 types of ground meat; beef, veal, and pork. Sometimes the cook will substitute other meats such as wild boar, deer or other game meats….
Classic Standing Rib Roast is a bone-in roast that is usually served during the holidays. Very tender and delicious. Chef Keith Snow demonstrates how to cook one in this detailed how to cooking video….
Created By: Chef Keith Snow
Chef Keith Snow demonstrates the proper way to make a perfect seared New York Strip Steak. These are topped with shoe-string sweet potatoes and a homemade steak sauce. Use any sauce you like, these steaks are delicious.
1 New York Strip Steak
2 tbs Pure Olive Oil
kosher salt to taste
black pepper to taste
1 tbs steak rub seasoning
1. Allow steaks to warm up to near room temperature.
2. Coat the steaks on each side with olive oil. Liberally season on each side with the steak rub seasoning (if you don’t have a seasoning like this, use salt, pepper, garlic, cayenne powder, onion powder).
3. Press the seasoning into the steaks with the tines of a fork.
4. Cook the steaks on a grill or cast iron grill top or pan until medium rare (135 degrees F), flipping only once. The seasonings should form a nice crust on each side.
5. Plate up the steaks as Chef Snow does in the video: on a bed of homemade steak sauce, topped with sweet potato pommes frites.
Created By: Chef Keith Snow
Beef kabaobs with yogurt and spices.
1/2 cup low-fat plain yogurt
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon ground ginger
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 1/2 pound boneless beef sirloin,
2 small red and/or green bell peppers
1. In a large bowl, combine the yogurt, soy sauce, lemon juice, ginger, cumin, and black pepper. Add the beef, tossing to coat. Cover and refrigerate for 6 to 8 hours.
2. Coat a grill rack with cooking spray. Preheat the grill. Thread the beef onto skewers, alternating with the bell peppers. Place the skewers on the grill rack and cook, turning to brown all sides, until no longer pink and a meat thermometer registers 145° for medium rare, 12 to 15 minutes.