Filet mignon is often considered the upper crust of steaks due to their incredible tenderness and high price tags. The problem with filet mignon? There is very little to no marbling in a filet. Without that good marbling, it can mean that you are sacrificing...
Lessons from a Steak Snob… I love a good Reverse Sear Ribeye Steak. Who doesn’t? And, let’s face it, after competing at a few Steak Cook Off Association competitions AND getting my SCA judging certificate, I feel like I know how to cook and judge a...
Cassoulet is like the French’s version of Pork and Beans. It’s a rustic, peasant dish, that is pure comfort food. Cassoulet (named for the casserole dish it cooks in) is often made with meat (pork, mutton, duck…) and pork skins and white beans....
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