Roast New York Strip with Herb Crust

Prep: 10 minutes

Cook: 2 1/2 hours

Serves: 10

This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Chef David Shalleck, a friend of Aidells and Kelly, learned this roasting technique while cooking in Italy.

Hand Cut Chili

Prep: 10 minutes

Cook: 1 hour and 15 minutes

Serves: 6

This recipe is from Phil Ferrato, the chef for the staff at Wired Magazine. He makes this recipe for the employees at the magazine and cooks it for a crowd. You can reduce the ingredients proportionately if you want to cook for fewer people.

Ginger Beef Noodle Soup

Prep: 10 minutes

Cook: 7 hours

Serves: 4

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, “Seasonal Pantry”. She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red … Continue reading Ginger Beef Noodle Soup

Daube a` la Provençale

Prep: 1 day

Cook: 5 hours

Serves: 10

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat,”Seasonal Pantry.” She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red Shoes … Continue reading Daube a` la Provençale

Mediterranean Brisket

Prep: 10 minutes

Cook: 3 1/2 hours

Serves:

This recipe is from Bruce Aidells’ and Denis Kelly’s The Complete Meat Cookbook, published by Houghton Mifflin in 1999. Bruce says the addition of the sun-dried tomatoes gives it a Mediterranean flavor. The recipe author, Lisa Weiss, says, “When I served this dish for the first time, all my guests and family said this was … Continue reading Mediterranean Brisket

Grilled Marinated Flank Steak

Prep: 30 minutes

Cook: 10 minutes

Serves: 6

This recipe is from Mark Bittman’s award-winning cookbook, How to Cook Everything. Flank steak is best for slicing; a marinade gives each slice more flavor. Flank steak is also good without marinating. Just coat it with curry powder, chili powder or any other commercial or homemade spice rub before cooking. After cooking, slice the meat … Continue reading Grilled Marinated Flank Steak

Make Your Own Corned Beef

Prep: 8 days

Cook: 3 hours

Serves: 10

This recipe is from Bruce Aidells’ and Denis Kelly’s The Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.

Spice Rub for Beef

Prep: 10 minutes

Cook: 15 minutes

Serves: 4

This recipe is from Chef Lance Dean Velasquez of Home Restaurant located in San Francisco’s popular Castro District. Velasquez was named “Rising Star Chef” by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of “America’s Ten Best New Chefs.”Chef Velasquez … Continue reading Spice Rub for Beef

Grilling Great Hamburgers

Prep: 30 minutes

Cook: 10 minutes

Serves: 4

After careful testing, Cook’s Illustrated recommends the ideal burger to weigh 6 ounces and measure 1/2 -inch-thick, 4 1/2 inches in diameter, formed with a slight depression in the middle, so that the edges are thicker than the center (the edges are 3/4 inch thick, the center 1/2 inch thick). Weighing the meat on a … Continue reading Grilling Great Hamburgers

Flatiron Steak with North African Marinade

Prep: 1 day

Cook: 15 minutes

Serves: 6

This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.