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Beef & Veal

Cowboy Ribeye with Chimichurri

Recipe compliments of our Guest Chef from Toronto Canada, Matt Taerk. The recipe starts with a spectacular steak that will steal the show at your next backyard barbecue! A Cowboy Steak is a bone-in prime ribeye large enough...

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Savory Beef Tenderloin with Horseradish Sauce

This could be the most perfectly, roasted beef tenderloin my taste buds have ever met! It’s easy and the flavors are a perfect blend of savory and spicy. As always using a few simple but high quality ingredients will elevate your dish to another level.

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Sunday Pot Roast

Pot Roast should be rich in flavor and texture, the meat should be tender and succulent. It’s a great one pot meal to share with friends and family on a Sunday. Any leftover sauce, is great on pasta the next day and leftover meat makes delicious sandwiches.

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Kafta-Beef or Lamb Kabobs

I grew up eating Kafta and have always loved the simplicity, yet deep rich flavor of charred kabobs on toasty grilled pita or Arabic bread with a dollop of yogurt sauce. The combination of flavors on these wonderful kabobs will have your taste buds dancing. Serve with some grilled pita bread, onions, potatoes and Yogurt Mint Sauce to happily feed a crowd.

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Steakhouse Steaks-Roquefort Sauce

Grilled steaks are fine but for a moist, mouthwatering, perfectly cooked steak nothing beats pan roasting. The trick is to start with very good quality meat (we used some beautiful, grass fed filets) and carefully followed the simple technique below.

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Veal Medallion Stuffed with Black Olives

We learned to make this dish in Cortona Italy and found it simple in contrast to the impact it creates when served. The medallions can be made using beef or pork as well as veal and can be stuffed with a variety of vegetables. This is an elegant dish and perfect for a special dinner or anytime during the holidays.

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Grandma Maronis Meatballs and Sauce

As with everything we make, the trick to a sublime bowl of spaghetti and meatballs is using the best quality ingredients. It is always preferable to have the butcher grind fresh chuck instead of buying packaged ground beef. Same goes for grating aged Pecorino Romano, using fresh basil and San Marzano tomatoes.

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Chasen’s Chili

This chili is the best we've ever had! It is my Dad and his partner Bob's, adaptation of the original recipe found in "Chasen's-Where Hollywood Dined". Rumor has it that Elizabeth Taylor, while on location in Rome in 1962, wrote the follo...

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tagliatelle with bolognese sauce

Ragù Bolognese

If you love a good Bolognese Meat Sauce, you have two choices either make it yourself or go to a restaurant that really knows what they are doing. Sadly many restaurants like to keep their ragù on hand for several days. To...

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Braised Veal Cheeks with Soft Sun-dried Tomato Polenta

Braised Veal Cheeks are festive and delicious. The presentation offers rich and beautiful colors and textures on a simple plate. If you have not made Veal Cheeks, give them a try. They are succulent, meaty, soft, subtle and tender with a delicate flavor. We hope you enjoy this recipe as much as we do. Veal Cheeks are considered a delicacy and may require a special order from your butcher.

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