Category Archives: Meat

Roast Pork Loin

This is my first post in a long time.  By late 2011, posting had become more work than fun, so I took a sabbatical for a while.  I am back because of some recipe requests from friends on Facebook. We … Continue reading

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Skirt Steak

Skirt steak is a toothsome, beefy cut similar to flank steak. It is best prepared by cooking quickly over high heat, and then slicing thinly against the grain. In this case, I marinated in a little red wine with garlic, … Continue reading

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T-Bone Fiorentina with Skillet New Potatoes

T-bone Fiorentina is an Italian classic- a thick-cut t-bone seasoned aggressively with garlic, rosemary, salt and pepper and grilled over charcoal.  The traditional dish calls for a massive steak- 2 1/2″-3″ thick.  It makes for an incredible meal, but it’s … Continue reading

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Summer Risotto

Here is some risotto we made on Friday night from some summer vegetables we had laying around.  I think it included tomatoes, corn, and some fresh herbs.  I used water instead of stock, and the effect was lighter and less … Continue reading

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Jambalaya for a crowd

My friend Tom Dantin was killed in a car accident on May 12th. He was a wonderful guy; devoted husband and father of 3, and the world is a darker, less interesting place without him. The last couple of weeks … Continue reading

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Pork tenderloins

Pork tenderloin is a useful, versatile item. It’s simple and quick to prepare, and can be readily incorporated into a variety of satisfying dishes. My favorite method of preparation is grilling. Seasoning can be as simple as salt and pepper, … Continue reading

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I was at the Fresh Market with Davis over the weekend, and I sampled some predictably unimpressive wine.  The appetizer served with the wine, however, caught my attention.  I took one bite and said, “I want a muffaletta!”  The app … Continue reading

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