Damn Delicious

Traditionally made in an underground oven (just saw this on 911 Lone Star), barbacoa meat (usually beef, sheep or goat) is a classic Mexican dish left to cook undisturbed overnight until the meat is very tender. Cooked low and slow for 8-9 hours, the meat comes out incredibly melt-in-your-mouth tender, falling apart and shredding so easily. Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth, scraping the sides as needed. Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.

So garlicky and buttery, served with a heavenly cream sauce! It’s restaurant-quality clams with the most heavenly white wine cream sauce. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes.

Best Ever Steak and EggsSo quick, easy, and fancy pants without any of the hard work! Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes.

Not to mention, they cook through so evenly, yielding those perfectly browned, melt-in-your-mouth tender meatballs, swimming in the sauciest goodness. In a large bowl, combine ground beef, Italian sausage, onion, Panko, milk, egg, Parmesan, parsley, garlic and basil; season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir in meatballs until heated through and evenly coated in sauce, about 3-5 minutes. Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.