Jarred oil-poached tomatoes make an excellent base for wet rubs. Blended with spices they produce an easy, deliciously savory crust for roasts. This slow-roast, then… Read more »
This simple marinade adds a tart-sweet flavor that really enhances steaks. We used it with a flank steak, but it will work well with almost… Read more »
Korean rice bowls (aka Bibimbap) served with spicy, savory, sweet toppings like marinated grass-fed ribeye, blanched bean sprouts, sautéed mushrooms and fried eggs. Delicious! Drink… Read more »
This simple short rib sandwich builds upon the rich flavors of this braised grass-fed short ribs recipe with caramelized onions and tangy tsatsiki sauce. You… Read more »
Chile powder can be earthy, fruity, hot or any combination of the three. The powder you choose will heavily influence the finished character of this… Read more »
Chimichurri sauce has a refreshing herbaceous flavor with a bit of heat from the jalapenos and garlic. Drink Pairings: Malbec or Cabernet Franc Ingredients Servings:… Read more »
Ready to take your tacos in a new direction? In this recipe spiced grass-fed beef is balanced with pickled daikon, salsa verde and salty salmon… Read more »
A sous vide water bath is a high-precision cooking method that cooks steaks and other cuts exactly to your desired level of doneness while keeping… Read more »
Grass-fed beef and mushrooms are a match made in heaven… especially when the beef is cooked sous vide and the mushrooms are porcinis & morels… Read more »
