Beef & Pork
Mixed Sausage on a Bed of Sautéed Cabbage and Caramelized Onions
I married into a German family and decided to explore the many flavors it has to offer. This was my first attempt at a traditional… [more]
Grilled Dry Aged Ribeye with Herbs de Provence
This cut of meat has great flavor because of the marbling. The marinade is simple and complements the steak perfectly. The reason for using Spicewood… [more]
Grilled Porkchops with a Roasted Poblano Pineapple Sauce
Frenching meat creates a restaurant type of appearance and doesn’t take much time, but you can always ask your butcher to French it for you.  However Frenching is optional.  The… [more]
Roasted Pork Tenderloin with Fingerling Potatoes
This is a nice one dish meal that is an easy weeknight meal or a lazy Sunday afternoon meal. At times I would not advise… [more]
Ham with a Honey Mustard Glaze
Ham is generally great as is, but we have taken a wonderful glaze that makes it simply spectacular! The Robert Rothschild jarred dip can be… [more]
Boeuf Bourguignon
This particular version uses port instead of red wine for a more robust sauce. For a dinner party, steam baby carrots with some stems attached… [more]
Stuffed Peppers with Mild Italian Sausage
This is a crowd pleaser that can be served mild or hot. It can be served as an appetizer or a meal – you decide!… [more]
