Beef, Pork & Lamb
Asian Beef with Green Beans
Thinly sliced flank steak marinated in tamari infused with ginger and garlic, stir-fried with green beans, then steeped in peanut sauce.
Beef tenderloin marinated in aged balsamic vinegar, tamari, and wild honey, flash-seared to seal in the flavor, then slow-roasted in the oven.
Plump cubes of sirloin, marinated, skewered, and grilled or broiled with chunks of fresh red onion, peppers, and cherry tomatoes.
Strips of beef tenderloin flash-seared and mixed with a creamy sauce fortified with mushrooms sautéed in Cognac.
Beef Tenderloin with Red Wine Sauce
Fresh beef tenderloin, simply seasoned, pan-seared, and finished in the oven. Served with a red wine sauce (reduction infused with sliced mushrooms, a pinch of sugar, red wine vinegar, chicken and beef broths, fresh thyme, black peppercorns, and bay leaf).
Beef with Broccoli
Thin strips of flank steak marinated in tamari, dry sherry, honey, orange peel, and a touch of garlic then seared, tossed with stir-fried broccoli, and coated with a marinade reduction.
Fresh ground beef seasoned with Worcestershire sauce, dried oregano, and fresh parsley, mixed with egg and panko breadcrumbs, formed into a loaf, brushed with ketchup and baked in the oven.
Coriander-Crusted Beef Filet
Fresh beef tenderloin seasoned with salt, black pepper, and crushed corinader seed; then pan-seared. Finished with miso-butter sauce infused with rice vinegar, fresh ginger and tamari.
Cumin-Scented Beef Kabobs
Fresh cubed sirloin marinated in olive oil infused with fresh oregano, garlic, coriander, and cumin; skewered and finished on the grill.
Flank Steak Pinwheels
Fresh butterfly flank steak, pounded thin, filled with a mixture of fresh cooked spinach and toasted pine nuts, sliced into pinwheels and finished on the grill.
Grilled Beef Medallions
Fresh beef tenderloin medallions rubbed with a mixture of minced parsley and rosemary, brown sugar, and extra virgin olive oil; flash-grilled and finished in the oven.
Moroccan Beef Meatball Tagine
Tender beef meatballs stewed in beef broth fortified with onions, tomatoes, carrots, spinach, golden raisins and traditional Moroccan spices.
Fresh cubes of beef tenderloin marinated in a blend of dry sherry, tamari, five-spice powder, and a pinch of sugar; then pan-seared until browned and finished with a vinaigrette infused with tamari, sherry, red wine vinegar, fresh ginger, and lemongrass.
Ground beef and pork mixed with grated onion, egg, and spices then covered with a creamy and mildly sweet sauce.
Fresh sirloin steaks rubbed with paprika, cumin, dried oregano, and a pinch of brown sugar, then grilled.
Bacon-Cider Pork Medallions
Pork tenderloin cut into medallions, wrapped in bacon, pan-seared, and finished in the oven. Served with cider sauce.
Honey-spice rubbed pork tenderloin roasted in the oven. Served with caramelized pearl onions and tomato-mint sauce.
Chinese Barbecue Pork
Strips of boneless pork shoulder marinated in tamari, hoisin, sherry, sesame oil, ginger, and spices then slow-roasted, glazed, and finished under the broiler.
Hoisin Pork Tenderloin
Fresh pork tenderloin, simply seasoned, brushed with a blend of hoisin and tamari, and finished in a hot oven.
Center cut chops lightly breaded with seasoned bread crumbs then slow-roasted in the oven.
Pork Chops Balsamic
Center cut chops marinated in aged balsamic vinegar then slow-roasted in the oven.
Pork Chops with Apple-Thyme Sauce
Pan-seared pork chops with apple-thyme sauce.
Pork Fried Rice
Strips of boneless pork loin stir-fried with mushrooms, green onions, baby peas, and long-grain rice then coated with a mixture of oyster sauce and tamari.
Cubed pork shoulder marinated in a blend of extra virgin olive oil, red wine, lemon juice, fresh herbs, and bay leaf; skewered, and grilled until slightly charred.
Fresh pork tenderloin pounded into thin cutlets, coated with fresh breadcrumbs and pan-fried until golden brown.
Pork with Grapes and Tarragon
Fresh pork tenderloin, simply seasoned, pan-seared, and finished in the oven. Served with a tart sauce infused with sautéed grapes, red wine vinegar, red wine, chicken broth, and fresh tarragon.
Skillet-Barbecue Pork Chops
Bone-in pork chops seasoned with a spice rub, pan-seared, and glazed with homemade barbecue sauce.
Slow Roasted Pork Tenderloin
Flash-seared pork tenderloin dressed with finely chopped herbs and slow-roasted in the oven.
Sweet & Sour Pork Ribs
Fresh pork ribs pan-seared then braised in a sweet and sour sauce infused with ginger, red wine vinegar, tamari, brown sugar, dry sherry, and garlic.
Sweet & Sour Pork Medallions
Pork tenderloin cut into generously-sized medallions, seared, coated with a sweet and sour sauce, and then slow-roasted in the oven.
Za'atar-Rubbed Pork Tenderloin
Fresh pork tenderloin, pounded into cutlets, coated with olive oil infused with Za'atar (spice blend of ground sesame seeds, herbs, and sumac) and kosher salt, then pan-seared.
Aussie-Style Grilled Lamb Chops
Lamb chops marinated in olive oil infused with ground lemongrass, ginger, cilantro, and garlic. Grilled and finished in the oven.
Bistecca-Style Lamb Chops
Fresh lamb loin chops grilled then marinated in olive oil infused with fresh parsley, rosemary, lemon zest, and minced garlic.
Herbed Lamb Chops
Lamb chops marked on a hot grill, dressed with finely chopped herbs, and finished in the oven.
Kusa Chez Michael
Squash and zucchini stuffed with a mixture of rice, chickpeas, raisins, pine nuts, and cinnamon then braised with seared lamb chops in a tomato sauce.
Fresh chunks of leg of lamb marinated in a mixture of saffron-water and grated onion then grilled with tomatoes.
Fresh ground lamb mixed with finely chopped onion, parsley, and traditional Middle Eastern spices, formed into cylinders, skewered, and finished on the grill.
Lamb Sausage Patties
Fresh ground lamb, simply seasoned, formed into patties, stuffed with a blend of fresh chopped mint and feta cheese, flattened into patties, and pan-seared until golden brown.
Layers of eggplant, ground lamb, and Parmesan cheese coated with a velvety béchamel sauce.
Rack of Lamb
Fresh rack of lamb rubbed with fresh chopped rosemary, pan-seared, and finished in the oven. Served with honey-aioli.