Happy Wednesday guys and gals. I'm excited to share Grandma Pellegrini's meatloaf recipe with you. Make it with your favorite meat, it'll knock your socks off.I also have a special surprise for you in today's video, so be sure to watch until the end... (did somebody say free wine? Get it HERE.)PLEASE NOTE : To…
On Sunday I went to watch an Australian car race at the shiny new track in Austin, but that is for another day. Then I made Venison Tacos!They were tangy and full of crunchy colorful bits. I highly recommend making a big batch of this and having a taco party. If you don't have venison try…
Happy Wednesday! Let's celebrate the middle of the week with some hearty, juicy Wild Boar Bolognese, shall we? Here is episode #2. Stay tuned for many more cooking/how-to/DIY episodes you'll be seeing here on this site.As always I'd love your feedback and questions in the comments section below. It is a work in progress, and…
Friends!I'm so excited to share the first of many cooking episodes here on this site. For a long time you've seen many posts here with step-by-step photos which take you through the recipes, but we've decided to spice things up around here and give some of the how-to's in a video format for those of…
Folks, it's Friday, and I can tell you need a drink. I'm not projecting, I'm not!I was at Austin Food & Wine last weekend and went to a delicious dinner hosted by Buick in celebration of all of their new vehicles. And let me tell you they know how to mix a drink.I'm really into…
Update! And the winner is...Pierre Desjardins: "There is a moment in early May, about two days where, for the first time the air is warm, sunlight bathes the delicate young green leaves…the first sidewalk cafés are open, walking leasurly and all the people look young and happy. Greatest time of all the spring season…love it!"Congrats…
A roast is often times made from a tougher cut of meat, a portion of the leg, for example.But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. If you don't have venison, I highly recommend beef as well.The idea is to fold…
I did an episode of Iron Chef two summers ago with a very talented chef named Joe Isidori. I got to eat approximately 15 courses of steak prepared by him and Bobby Flay. It was pure heaven. I just wish I could have distributed those meals out over a longer period of time... they had…
This is one of my favorite simple preparations for tender cuts of meat. I use it often on lamb chops and it is ready in less than 20 minutes. I had some purty venison backstraps from my Girl Hunter Weekend in Arkansas, aged 20 days, so I tried my magic rub on them and it…