June 30, 2020

This post is Sponsored by Omaha Steaks.  Rest assured all opinions are my own.​ 

Picanha.  I have been trying to get my hands on this fabulous cut of beef locally for ages.  I have only had it previously in Brazillian churrasco restaurants where waiters parade around with about 10 different cuts of meat on spit rods and slice it for you right in front of your eyes.  When cooked rare or medium-rare, this prized Brazillian c...

June 25, 2020

Grilled peaches topped with honey, sea salt, pistachios, and vanilla ice cream are perfect for dessert and can be made in as little as ten minutes.  I have to warn you though, you’re going to want seconds!

To make: 

Lightly coat the cut side of ripe, halved and pitted peaches with a light flavor neural oil.  Also, wipe the grill grate down with a bit of oil on a paper towel to assure the peaches won’t stick.  I grilled these on...

May 31, 2020

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

I have to be honest, there are a couple meals that I am an absolute sucker for, the first being veal marsala and the second, steak au poivre.  Now, I do have to admit, that also means that I’m very particular about both.  We will have a discussion about the marsala another day but for now, I’m all about that peppery rich sauce complementing a...

May 22, 2020

This post is sponsored by Kingsford but the content and opinions expressed here are my own.​ 

I don’t know many people that don’t enjoy eating chicken wings. The beauty of chicken is that it lends itself to a wide variety of flavors. I’m certainly guilty of going out for wings and ordering classic buffalo instead of venturing into different flavors. When at home cooking on my grill however, all bets are off. That is when I...

April 29, 2020

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

If I took a poll of all of the types of meat people have told me they tend to mess up cooking, pork chops is probably at the top of that list.  If people aren’t traumatized by tough hockey puck resembling chops when they were kids, what kind of food horror stories would we complain about to our own families?  But why have so many generations passed...

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...

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