Smoked Beef Short Ribs with Gochujang Glaze Recipe
We smoke beef short ribs low and slow, then coat them in a sticky gochujang glaze and top with quick pickled onions. Here is our full recipe.
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Veal Chop with Chanterelles and Sage Butter Recipe
A bone-in veal chop pan seared in cast iron and finished with golden chanterelles and a sage brown butter.
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Bison Burgers with House Pickles and Special Sauce
Juicy grass-fed bison burgers built with quick house pickles and a tangy special sauce, cooked to temperature so the lean meat stays moist.
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Bison Steak with Porcini Butter
Bison steak with porcini butter is the dish we reach for when we want steakhouse depth without a marinade or a long cook. Bison loin is leaner than beef, so it sears fast and eats clean, and the porcini butter does the heavy lifting on flavor. Dried porcini carry a savory, almost meaty backbone that…
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Chicken Marsala with Wild Mushrooms (Dry Marsala Recipe)
Chicken Marsala with wild mushrooms and dry Marsala, a savory one-pan dinner with juicy chicken and a deep, nutty sauce.
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Chicken Marsala with Wild Mushrooms (Dry Marsala Recipe)
Chicken Marsala with wild mushrooms and dry Marsala, a savory one-pan dinner with juicy chicken and a deep, nutty sauce.
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Porcini and Red Wine Beef Pot Roast
A porcini and red wine beef pot roast braised low and slow until fork tender, with a deep mushroom gravy over a grass fed chuck roast.
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Braised Goat Shoulder with Preserved Lemon and Olives
Braised goat shoulder turns meltingly tender with preserved lemon and green olives. Get exact temps, timing, and tips for a Moroccan-style dinner.
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Slow-Roasted Goat Leg (Tender, Greek-Style Recipe)
Slow-roasted goat leg cooked low and covered with wine, garlic, and lemon until it pulls off the bone.
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Goat Barbacoa
Barbacoa in Mexico is often goat, cooked low and slow until it shreds into the most tender bite on the animal. It is a close cousin to birria, but where birria leans on its brothy consomme, barbacoa is about the meat itself: silky, spiced, and pulled straight into a warm tortilla. Traditionally it is cooked…
