Beef

beef

Braised Beef Ragu with Pappardelle Pasta

Braised Beef Ragu with Pappardelle (or any kind of braised short ribs) might just be my favorite recipe ever. Like, ever ever. We’re talking last meal kind of dish. I love it for the hearty braising liquid and the tender, succulent meat. As a wine lover, some of my favorite red wines (and probably yours) just happen to go with…

BeefandCreamsauceFINAL

Filet Mignon w/ Blue Cheese Porcini Sauce

  Filet Mignon with Blue Cheese works well as a main dish but can also be altered to be more of an appetizer like the one pictured above. I like to cut the filet into small little bites with a bit of sauce drizzled on top. When it comes to wine pairings, it’s pretty much a fastball over the plate.…

beef cuts

Meat “The Butcher” & King of Beef Cuts Dario Cecchini

Dario “The Butcher” Cecchini likes meat…A LOT. No, I mean he really likes cuts of beef. So much so that he raises his own beef in Spain and puts on a “meat theater” every night at his Panzano in Chianti based restaurant, Antica Macelleria Cechini. When we visited, Cecchini had just returned from an event at the Four Seasons in…

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Camping, Kayaking & ‘que on the Russian River

Mrs. B and I moved from Boulder, Colorado to Northern California in 2009 to pursue a career in the wine industry. I was a finalist in Murphy Goode’s Really Goode Job competition. Through that whole competition we met some fellow contestants who have since become good friends over the past three years. Two people we met through Really Goode Job in…

pepper steak

Pepper Steak

Being the carnivores that we are, nothing is better than a good piece of beef. More times than not, we dream about a good piece of beef perfectly cooked; well at least us men and the family dog do. However, that is not to say women don’t dream about beef too. In fact, beef is for child and adult, man…

fat content in beef

Matching Tannins in Red Wine to Fat Content of Beef

This article originally appeared on the OmahaSteaks blog back in May. My good friend and Master Sommelier, Craig Collins, MS gives useful information about matching the right level of tannin with the right level of fat content of beef. Article is reposted with the permission of OmahaSteaks and Mr. Collins. We have all heard it and most of us have…

beef cuts

Do It Yourself Beef Cuts

This Do it yourself beef cuts diagram is for the cook who wants to understand which cut comes from where. Tenderness and fat content come from the cut location and its proximity to bones and muscles. Check out some of the ridiculously good beef recipes to see how to use different cuts. The photo comes from Old Chum on Flickr…

filet mignon

Umami-Crusted Filet Mignon w/ Port Sauce and Blue Cheese

Oh Mommy! This Umami-Crusted Filet Mignon was inspired by the Umami Burger from Chef Adam Fleischman. I altered it a bit to make it more of a steak and wine pairings. This baby has it all….sweet, sour, salt and of course, Umami. Filet Mignon is usually a more pricy cut of beef, but lately I’ve been finding it on sale…

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The Ultimate Grilled Rib Eye with Red Wine Reduction Sauce

Shop Omaha Steaks for the 4th of July and get $4.44 shipping, 4 Free Omaha Steaks Burgers & 4 Free Gourmet Jumbo Franks on orders of $76 or more. Valid 06.18.12 – 07.06.12  RIB EYE WINE PAIRING A natural choice for a nice juicy rib eye would be a nice hearty Cabernet Sauvignon. Napa Valley produces world class Cabernets, but…

flank steak

Flank Steak with Chimichurri Sauce

Tell your taste buds to buckle up because this flank steak recipe is going to blow your buds away. The heat in the recipe takes this dish to another level for two reasons— flank steak is so juicy, and so flavorful and the sauce is like a fiery icing on the meat cake. The other great thing about flank steak…

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