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Serves 2
Ingredients
- 2 (8-ounce) sirloin steaks, around 1 inch thick
- Kosher salt
- Freshly ground black pepper
- Sunflower or other neutral oil
- 1 sprig fresh rosemary
- 2 large garlic cloves, chopped
- ½ cup balsamic vinegar
Serves 3
Ingredients
- 1 six-inch-long piece of marrow bone (to yield about 3 Tbsp roasted marrow)
- 1 lb ground beef
- 2 Tbsp canola oil
- ¼ cup chopped yellow onion
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 Tbsp Dijon mustard
- ¼ cup diced dill pickle
- 6 slices cheddar cheese
- 6 burger buns, toasted
- salt and freshly ground black pepper to taste
- 6 leaves of iceberg lettuce, torn into large pieces
Romel's Tips
- Make sure you don’t render all the fat from the bone marrow. You just want to roast it until it’s nice and brown.
- Add the fat that has rendered from the bone marrow to the ground beef, but wait until it’s room temperature to do so.
- Use a cast iron pan for this recipe. The crust that forms on the burger with cast iron is truly amazing.
Makes about 20 meatballs
Ingredients
For the dipping sauce- 1 cup Greek yogurt, preferably full fat
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ¼ tsp ground coriander
- Kosher salt and freshly ground black pepper
- 1 1/2 Tbsp pomegranate molasses
- 2 Tbsp coarsely chopped roasted, salted pistachios
- ½ cup plain panko bread crumbs
- ¼ cup coarsely chopped fresh parsley, more for garnish
- 3 Tbsp finely chopped roasted, salted pistachios
- 4 large garlic cloves, grated
- 2 tsp lemon zest
- 1 1/2 tsp Chinese five-spice powder
- Kosher salt
- ½ tsp crushed red pepper flakes, more to taste
- ½ tsp ground cumin
- ½ tsp dried oregano
- 1 large egg
- 1 lb ground lamb
TIPS:
- For moist tender meatballs: 1) Use a light touch when preparing the meatball mixture and shaping the meatballs. Don’t overmix. Don’t tightly pack the meatballs. 2) Roast quickly at high heat so the meatballs can get some browning on the outside while the insides stay juicy.
- Make-ahead Tip: Prepare the lamb mixture up to a day in advance and store it covered in the refrigerator. The meatballs can be rolled, covered, and refrigerated up to an hour in advance; let them come to room temperature before roasting.
Serves 8 to 10
Ingredients
For the Roast
- 1 (two- to four-rib) standing rib roast (prime rib), approximately 8 to 10 lb
- 2 Tbsp kosher salt, more to taste
- 2 Tbsp freshly ground black pepper, more to taste
For the Sauce
- 1/2 cup crème fraîche or sour cream
- 1/4 cup prepared horseradish
- 1 Tbsp Dijon mustard
- 1 tsp white wine vinegar
- Sea salt and freshly ground black pepper
