There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular recipe calls for coating the roast with Dijon mustard and rosemary, two ingredients that are especially flattering to cabernet. A reduction sauce with cabernet and roasted vegetables helps corral all the flavors into pleasing harmony. The soft, round mouthfeel of merlot plays nicely off the roast beef as well.
Are you in need of a little grouper therapy? Then this scrumptious seafood medley is just what the doctor ordered. You'll agree there's nothing fishy about this gourmet m...
I grew up grilling and roasting London Broils. It was a favored cut in the family, we would either marinate it hours for the purpose of grilling or throw it in a roasting...
Rounds cut from the small end of the beef tenderloin are sold as filet mignon; substitute USDA prime or choice beef for the Kobe if desired. Start the potatoes first, the...
