Meats

Steak fingers and gravy are yummy with mashed potatoes or biscuits, of course. But in the hot summertime, cold grapes are pretty much the perfect pairing.
Enjoy this simple meal, guys! Kids and grownups love it.

This is a classic old recipe.  This really is yummy, guys, and can be made ahead of time and refrigerated, unbaked, until you’re ready to pop it in the oven. Delicious, easy weeknight grub.

these cheese-stuffed burgers ooze cheesy goodness with every bite, be sure to aim any cheese drips over your French Fries.

Gordon Ramsey's Recipe!

Doesn't This Sound Amazing?  Thin Slices Of Veal Rolled Around A Filling Of Prosciutto, Pine Nuts And Mozzarella, Simmered In Italian Sauce

And Served With Garlic Cheese Bread  

Best Of All, It's Ready In Under An Hour.

This dish is a quick stir-fry made from the parts of the whole tenderloin that are left over after slicing it into filet mignon. Flavored with garlic and combined with tomatoes, mushrooms and scallions, these tender bits of steak make a fabulous one-dish meal to serve over rice.

Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy stick for your eating convenience. And really, if you make ‘em right, the stick is only incidental—the meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat.

A delicious, sweet marinade using real maple syrup. Great on chicken or pork tenderloin

I love Dr. Pepper. I love brisket. I love brie and I love tacos. So, this seems like a pretty logical meal choice...for me! I even add a little chile-lime flavor to the meat and it goes surprisingly well with the brie, which is just a great melting cheese anyway.

I do like to cook my meat in the slow-cooker in Dr. Pepper. The soda concentrates down with a wee bit of complexity and offers a very slight background sweetness to the meat. It tenderizes...it flavors...I'm using the Pepper.

When the meat is done cooking, I remove the fat and pull the meat apart. I place the pulled meat back in the slow-cooker with a slight bit of liquid from the original cooking process and season it with a chile-lime salt called, tajin clasico seasoning. The seasoning, I see it everywhere from Walmart to the regular grocery store. If you do not have it, the same result can be achieved with fresh lime juice, some salt and chile powder stirred into the meat. Just keep tasting and adding until you get the flavor result you are happy with. It's so delicious especially since beef and lime are so classic together.

I use brie because it is such an unlikely character to be found in tacos, it tastes good and just generally freaks everyone out that I'm using brie in a taco with a chile-lime flavored brisket...that has been cooked in Dr. Pepper. Of course once they taste it, they get it...because it is so good!!! And then they think I am a genius. And a master at putting flavors together.  As an aside, I always use President brie in the little wheels for a recipe like this. Your really expensive triple cream brie will melt too fast and just be all over the place. 

Anyway, this is an easy meal...set it and forget it, until it's time to eat. And then you will never forget the flavors you experienced. Yum.

Mu Shu Pork is a perennial take-out favorite, but it's also to easy make your own with readily available supermarket ingredients. The dish is a stir-fried combination of thinly sliced strips of boneless pork, eggs, cabbage and scallions that are seasoned with garlic, ginger, soy sauce and honey and served in a warm flour tortilla with a hoisin-based sauce.