Meat recipe collection

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Chopped chicken liver pate finished with olive oil and traditionally shaped into a fish form for festive holiday tables. Three ingredients, pure smooth liver spread, ready in 30 minutes.

Pan-seared beef tenderloin fillets served with a quick mushroom-horseradish brown gravy. A 25-minute special occasion dinner that turns packaged gravy into something worth serving company.

Broiled lamb chops topped with sliced onion and melted Swiss cheese. A simple 3-ingredient lamb dish that goes from broiler to table with minimal effort.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although the number of chiles has been reduced, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck.

Grilled rib eye steaks with a quick lime marinade, melty Colby and Monterey Jack, warm flour tortillas, and salsa on the side. Tex-Mex steakhouse vibes from your backyard grill.

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Pan-seared filet mignon on butter-fried bread rounds with a mushroom cream sauce and Scotch whisky pan sauce. A luxurious steakhouse dinner with classic French presentation.

Filet mignon seared and topped with a Madeira-cream green peppercorn sauce spiked with Dijon and shallots. A classic bistro steak dinner for two in under 40 minutes.

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Fish fillets marinated overnight in garlicky olive oil with rosemary, oregano, and parsley. A Mediterranean technique that works for any grilled, broiled, or baked fish.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Flank steak burritos layer juicy poached-then-julienned steak with red onion, jalapeño, tomatoes, and olives, rolled in flour tortillas and served with avocado dip. A party-ready Mexican classic.