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Instead of straight ground beef, try a little Hot Italian Sausage as part of your meat compliment. A 3 to 1 mix, beef to sausage, always works nice, in spicier dishes you can even go half and half. Sausage brings a wealth of spices to your dish as the meat is seasoned and marinates in it's...

pork tenderloin Pork tenderloins usually weigh in at less than 2 pounds. It is unlikely that you have a tenderloin and not a boneless pork loin. Because the product you have is very lean and tender a quick browning of the outside is recommended to lock in juices. Sear all sides in 400 degree...

Brown the breast in a pan..., remove breast, saute mushrooms and onions in drippings, add flour, let flour cook, add chicken stock , let thicken. Put breast back into sauce and let simmer til cooked . Add peas (optional), two tablespoons of flavored cream cheese, let blend, and serve over rice.

A nice Bechamel Sauce can be dressed to serve your needs. When adding cheese it becomes a Mornay Sauce. A basic Roux (flour and butter, equal parts), add milk, touch of nutmeg, blend in cheese of choice, season with white pepper , salt to taste.

Monk Fish The price of monk fish is reflected by the demand. People have caught up to this one. It was once considered the poor man's lobster as the meat was similar in texture and very flavorful. Is sold in most supermarkets along the Atlantic Coast. Price has gone up considerably since it was...

Nice Porterhouse, huge fillet on that one. Unfortunately that is one of the first two steaks off of the Shortloin. The fillets are huge on the first two cuts but the top part or Strip, as you can see, is full of gristle. Better to opt for the next steak into that loin where the Strip leans out...

Chopped meat dark in center Chopped meat will turn dark in the center due to the lack of air (oxygen) that gets to the meat under the surface. Leaner grinds will also turn more quickly along with tighter packaging also contributing. If the chopped meat is caught lightly (minimal resistance) and...

This cut of meat is from the beef chuck , just opposite the blade on the top part of a 7 bone chuck steak. Being a less tender cut and very lean , it is best prepared using a moist heat type of cooking. Braising and pot roasting are two recommended types of cooking for this piece. Sliced...