March 30, 2020

This post is sponsored by Omaha Steaks.  Rest assured, all opinions are my own.

These are trying times.  As I write this we are in the middle of a global pandemic because Covid-19 is spreading around the world.  I live in New York and with the exception of essential workers such as myself (I am a pharmacist), people are required to stay home unless going to the grocery store, to the pharmacy, or to the doctor.  Why am I bringin...

March 4, 2020

This post is sponsored by Bernzomatic but rest assured, all opinions are my own.

In the holiday war of ham vs turkey, I’m team ham unless there is homemade stuffing involved.  It’s true, I confess that stuffing or “dressing” for those of you who insist, is my favorite part of Thanksgiving.  But today, we are talking ham. I love ham not only for the main meal I’m serving it at but also to cut up for ham and eggs the next day, or...

February 29, 2020

This post is sponsored by Omaha Steaks.  Rest assured, all opinions are my own.

Top sirloin.  It’s tasty. Damn tasty.  The sirloin that I ate growing up was a big slab-o-meat that was the size of a large plate and we honestly just grilled it or may have cut it up and added it to some soup.  All I knew at the time was that it was a hell of a lot more tender than some top or bottom round. We ate what was on sale in the grocery st...

January 31, 2020

This post is sponsored by Omaha Steaks and rest assured all opinions are my own.

When I was just a young girl, my father used to take us out for a dinner and without fail, I would always order a steak.  For some reason, I had the ability to plow through a steak like it was my job. My father would brag to the waitress about how much I would eat.  Look, I don’t know that housing an entire slab of prime rib was something to be pro...

January 21, 2020

This post is sponsored by Bernzomatic.

For those of you familiar with Texas BBQ or active on social media platforms, I’m sure you’ve heard of burnt ends.  Traditionally, burnt ends are cubes of beef cut from the point of a brisket after it has been smoked. Those cubes are then tossed back on the smoker with a combination of BBQ sauce, butter or whatever one chooses.   The sugar in the sauce ends up caramelizing on the surface o...

January 15, 2020

I recently had the opportunity to spend some time with staff of the New York Beef Council Jean O’Toole, executive director and Katherine Brosnan, Director of Producer Communications and Influencer Outreach.  The New York Beef Council both in person and via their website www.nybeef.org are an incredible resource.

On their website you can find graphics on all beef cuts available, the best ways to cook them and recipes as wel...

December 31, 2019

This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own.

I recently had an opportunity to travel to Georgia to spend the weekend grilling up a storm with my friend Chris Campbell of Campbell’s BBQ. Getting out of New York in the winter certainly has its advantages and thanks to Omaha Steaks, we had an assortment of great steaks and seafood to try. I had been raving to Chris about their products for some ti...

November 30, 2019

This post is sponsored by Omaha Steaks

I probably get more questions about scallops over any other seafood I cook.  But why is that?  If I’m being honest, when I was a kid, I wasn’t a fan.  I realize now however, that it wasn’t the scallops that I didn’t necessarily like as much as how they were being prepared.   Have you ever gone to a restaurant a received a plate of scallops that were bland in color and just kind of uneventf...

October 28, 2019

This post is sponsored by Omaha Steaks. Rest assured, all opinions are my own, and I only promote products I truly believe in.

When shopping for the perfect steak to cook, there are so many options to choose from. Some people like a leaner cut such as filet mignon, but sometimes a leaner cuts like filet mignon can be lacking in that extra beefy flavor we crave when eating a steak. Why is that exactly? The internal marbling or i...

September 27, 2019

Disclosure: This post is sponsored by Bernzomatic

    As a Northerner, I had never heard of Pimento Cheese until a few years ago.  I was competing in Big Green Egg’s Eggtoberfest in Georgia and when our team was planning out what we would cook for a mere 5,000 people, one of my teammates suggested putting brisket over pimento cheese grits.  Well, to be honest, my first thought was what on earth was that, and my second thought w...

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