Meats recipes

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Grilled pork country ribs with unique egg marinade that forms a caramelized crust. Served with foil-packet potatoes cooked right on the grill.

This is a really rich, flavorful stew and goes GREAT with the stuffed onions and some french bread

Slow-roasted Georgia country ham soaked overnight, rubbed with bourbon and brown sugar, baked low for 8 hours. Southern heritage cooking for special occasions.

Two thick porterhouse steaks rubbed with crushed garlic and olive oil, scored, brightened with lemon, then broiled to a seared, juicy finish. Steakhouse flavor at home with just 6 ingredients.

Homemade pork breakfast sausages seasoned with sage, thyme, oregano, and a pinch of cloves. Par-cook, store, and crisp them up fresh whenever you want. Freezer-friendly for up to 2 months.

Easy baked pork chops in a wine and sour cream sauce.

Sweet and Sour Pork with Tomato, Sweet Pepper, and Pineapple recipe

Bohemian beef stew seasoned with paprika, caraway seeds, and dill, simmered until fork-tender and finished with sour cream. Served over warm sauerkraut for a hearty Czech-inspired dinner.

Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.

Fall-off-the-bone ribs slow-cooked with a tangy barbecue sauce that practically tends itself. Set it and forget it method delivers tender, flavorful ribs while you relax, perfect for lazy weekend cookouts.

Slow-simmered beef short ribs braised with onions, green peppers, and celery until fork-tender, then smothered in a rich, thick homemade gravy. A comforting weeknight dinner that fills the kitchen with savory aromas.

Moroccan beef tagine slow-simmered with saffron, ginger, cumin, and sweet pitted prunes, finished with toasted sesame seeds. Serve over couscous with chickpeas for a fragrant North African feast.

My mother-in-law is a great cook and makes almost everything from the scratch. These sausages were delicious, I think you can only get that great tasting from homemade version. Lucky me.

Another homemade Italian sausage, mild or hot as desired.

Orange Pork Tenderloin with Orange Marmalade Sauce recipe