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Beef

  • There are simpler ways to make Au Jus, and I'll offer a few of those elsewhere on this site, but my favorite is the method I employ using the pan drippings from a freshly roasted beef product, i.e. Pr...

  • OK... I got like 57 different spelling for this, but this is the one in my head, and besides, Emeril spells it this way too....

  • Yep, a Cheese Steak. I was officially born in Philly and hang out there a lot, but this here is the Philly Suburbs version of a Cheese Steak. This s how we did 'em at the Pickle's and the Backstage...

  • This is another bulk recipe I developed for Baby Watson. The spice measurements seem a little heavy-handed to me now, but when I developed these recipes, first me as the Executive Chef and Cook, I wa...

  • This is what happens when you give me a kitchen all to myself during a period of burst creativity. I'm pretty sure this entrée I came up with as a Special for the Backstage Restaurant. It was succes...

  • The French Dip Sandwich shows up everywhere, and in all kinds of configurations. But the basics are a toasted piece of French Bread stuffed with thinly sliced Hot Roast Beef and served with a big ram...

  • Good Eats Meat Loaf Recipe courtesy of Alton Brown See this recipe on air Tuesday Apr. 22 at 3:00 AM ET/PT. I watched Alton make this one weekend afternoon, and I couldn't tick-off fast enough al...

  • As I write this, the Carnegie Deli in New York City announced a few days ago that it is closing up shop; the Carnegie Deli!! This is where really Corned Beef and Pastrami Sandwiches in the USA origin...

  • This is the way I served a Hot Dog at the Backstage Restaurant in New Hope, PA. Personally, I like it with lots of Kraut and Brown Mustard....

  • The Hot Pastrami Sandwich... Timely and timeless... Paper thin Pastrami served hot and piled high, server on rye - usually. The version presented here is the same as the version presented just about ...