Jul 222013

Sirloin burgers taste so flavorful with a hint of hickory smoked sea salt! I’m convinced that a splash of Worcestershire sauce and olive oil make these lean sirloin burgers so juicy and yummy.  Hickory smoked salt adds wonderful flavor depth and a potato dinner roll makes for the perfect mini slider bun!


Hand knead a teaspoon of Worcestershire and extra virgin olive oil with cracked pepper & hickory smoked salt to one pound of lean sirloin. Form small patties to the size of the bun and grill on medium flame for about 4-5 minutes each side.  Get creative with your favorite gourmet cheese or burger topping!






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Apr 202013

A tenderloin roast pleases the carnivore in all of is!  A simple olive oil, molasses, kosher salt and cracked pepper marinade was used.  Searing the roast on a high broil for 15 minutes and then turning down the heat to 375 degrees.  This 6 pound whole filet mignon cooked to perfection with the help of a Brookstone’s wireless meat thermometer! 


Allowing roasts to sit for 20+ minute at room temperature before placing it in a broiling oven is essential.  Refrigerated, cold meat tends to overcook on the outside before the inside is properly cooked.  A roast brought slightly up to room temperature will cook faster and more evenly. Brookstone’s thermometer reveals the actual meat temperature outside and while cooking inside the oven. 

Served Grilled Asparagus & Red Peppers and our favorite loaded baked potatoes! 


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Mar 242013

A pressure cooker is my best friend when it comes to preparing a ragout or stew quickly.  Mouth watering ragout of beef over mashed potatos done in less than 30 minutes. The meat falls apart in your mouth!


My pressure cooker plugs in and features a meat browning mode. High presser is 30lbs of pressure and low is 15lbs.  I cooked the stew beef on high and vegetables on low.  This is a delicious meal that will taste like it took you hours to prepare and clean up is a breeze.  If you appreciate crock pots, try a pressure cooker since you can cook melt-in-your mouth meals in minutes instead of hours!

 Ragout of Beef


  • 1lb Cubed stew beef
  • 1 Med onion (quartered)
  • 1 Cup frozen peas (rinsed\drained\thawed)
  • 3 Large Carrots
  • 3 Celery Stalks
  • 3 Cups beef broth
  • 8oz Tomato Sauce
  • 1 cup white wine (drinking kind!)
  • 2 T flour with 3 parts liquid or butter
  • 3 T Butter
  • Salt to taste


  • Brown meat in pressure cooker or cast iron skillet & set aside with juices
  • Roux of butter and flour was used as a thickener
  • Use meat juices, butter & flour, add a couple T of broth for smooth paste.
  • Add additional broth to roux, beef, wine, tomato sauce & quartered onion to cooker
  • Pressure cook on high for 15 minutes
  • Depressurize & add chopped, 1ā€¯cubed potatoes, carrots sticks and chopped celery.
  • Adding vegetables (except peas) to meat\broth & cook again on low pressure 4 more minutes
  • DONE!  Toss in peas after vegetables cook & serve over mashed potatoes.









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