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Preparing Your Holiday Roast

If you were lucky enough to get a holiday roast then you are one step ahead of some of the shoppers I met at the market yesterday. Our grocer ran out of premium roasts so I am making do with a cheaper cut. Regardless of whether you are preparing a choice cut or a more economical cut such as round tip, top sirloin or eye round there are a few tips you should keep in mind. When seasoning your roast add the salt after cooking. Every cook knows it’s easier to add more than to eliminate excess. It’s also a … Continue reading →

Holiday Roasts 101

Are you preparing a roast for the holidays? If you live in the state of Wisconsin then there is a good (make that great) chance that you will be eating a roast of some sort in the next few days given the run on beef at the markets around here. Which brings me to my first roast-related tip: Order in advance. During the holiday season it’s a good idea to order the type and size roast you’ll need to feed the family in advance. Otherwise, you end up facing the predicament I found myself in yesterday—picking through the scraps. Premium … Continue reading →

Kicked Up Surf ‘n Turf For New Year’s Eve Dinner

If you are looking to end 2007 on a high note (and a full stomach) then the following recipes should come in quite handy. Ever since I was a child our family would sit down to a fancy meal on December 31st. Since it was the last meal of the year my grandparents and parents would spare no expense and our New Year’s Eve dinner would typically consist of seafood and a choice cut of beef–be it steak and lobster or prime rib and shrimp or crab legs and beef tenderloin. Whatever the pairing we always knew our New Year’s … Continue reading →