London Broil
London Broil is not a cut of meat, but a recipe for a marinated and grilled flank steak. Many butchers mistakenly label thin cuts of beef...
Delmonico Steak
The famous Delmonico’s restaurant opened in New York City in 1827. According to an early chef the Delmonico steak was an individual...
Grilled Lobster Tails
I first ate grilled lobster tails on the French Island of Guadalupe. There was a palm thatched hut on the beach with a card table and...
Grilled Strip Steak
The strip steak, New York strip, or Kansas City strip is one side of the T-bone. It has excellent flavor and a common restaurant item but...
Grilled Portobello Mushrooms
Before World War II the common commercial mushrooms were all brown. After the war a Pennsylvania mushroom grower found a white one. White...
Cooking with Wine
I like the W.C. Fields quote “I always cook with wine, and sometimes put it in the food.” Cooking wines are of a poor quality and contain...
Grilled Fillet Mignon
A fillet mignon is the most tender of all beef cuts. It is not as savory as some because it is also the lowest fat, but it is an...
Grilled T-bone Steak
These steaks are interesting because the meat on either side of the bone have different flavors. If the tenderloin side is 1 1/2 inches...
Grilled Bone-on Chicken Breasts
I had not done bone-on chicken breasts lately and had forgotten how juicy and flavorful they are compared to boneless ones. The old...
