Spaghetti and Meatballs

Back sometime ago I first came into contact with traditional Italian food made by a well trained Mediterranean cuisine chef Luigi Viola. Luigi was in his sixties and he had this little Italian bistro that he and his family ran. He sure had his way with Italian food and gave a great many city folk their first taste of real pizza and calzones along with veal parmesan and home style meatballs and spaghetti. Some Italian chefs I was later tutored by like Umberto Mengi and Valentina Harris would use ground veal and make these fluffy little meatballs that they would infuse...

Stressed Backward is Desserts

Desserts are the proper finish to any good meal. My mom always would say it’s the best part of the meal.

Slow Roasted Kahlua BBQ Beef Short Ribs

Slow Roast Kahlua BBQ Beef Short Ribs. At one time these small joints of beef bones were cheap and used mostly for making stock or roasted brown sauce. Now they have become extremely expensive and have become a prime short rib menu item. Braised or slow crock pot done they are hard to make a bad meal with. Most restaurants just chop up an deep fry them like chicken wings or pork rib bites. thekitchenman likes to brine the small portions in bourbon, scotch or rum to break down the tissue and the sugars when BBQed low and slow for several hours. The choice is yours to which...

The Beef Eaters London Broil

The Beef Eaters London Broil. This cut of meat either has to be cooked at at a high temperature quickly char grilling or by stewing for longer times to obtain an edible non chewy fall apart texture like the left image slow cooked in onions, garlic and tomatoes. It takes some practice, but is an economical way to get some good protein and if you like the taste of British cuisine this would be a great recipe to perfect. You will need; 1/2 pounds top round, London Broil cut. 1/4 teaspoon lemon pepper 2 cloves garlic, minced 4 tsp chopped fresh parsley 2 tsp tarragon vinegar...

Beef Tenderloin Au Jus.

When your butcher cuts you a superior portion of full dry aged range fed Angus Beef Tenderloin, the kiss philosophy {keep it simple} is the best way to serve this deluxe cut. You want to taste the beefy goodness he took the time to produce. A simple salt and pepper dusting about 15 minutes before cook time so the salt can do its tenderizing and the pepper adds some spice. I like my filet cooked medium rare so the outer charring from high heat seals in the juices. After cooking place on a platter and cover with foil and let rest. The juices that pool add some melted butter...