From the category archives:


Tri-Tip Roast Prevails!

May 25, 2008
Grilled Tri-Tip Roast

We here at Cuisine Capers know our cuts of meat. We encounter them often. So we don’t take it lightly when we announce that we’ve now named the tri-tip roast the perfect cut of grilling beef available.

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The Best Roast Beef… Ever.

October 29, 2007
Sirloin Tip Roast

I’ve made a beef roast or two in my time.  My repertoire ranges from a quick yet elegant tenderloin to an extremely slow roasted brisket, braised in a tangy liquidy base. This weekend I was in the mood for a slow roasted cut of beef.  Not a stringier brisket, and yet not a fattier prime […]

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The Prime Rib Dilemma

December 24, 2004

I’ve got a 14 pound boneless prime rib sitting in my refrigerator. It will be sacrificed to the hordes of people descending on the house tomorrow. Along with the prime rib will be a spiral cut ham, mashed potatoes, blackeyed peas, broccoli and cauliflower, peas and pancetta, and bread. And possibly shrimp scampi, depending on […]

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Beef with Peppers and Peas

July 24, 2004

Beef with Peppers and Pea Pods One of the few things we made this week with our produce from our CSA box. This week was very bad in terms of using the produce we got. It turned into a hectic week in general, and we went out to eat/carried food in too much. Next week […]

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IMBB #6: Tenderloin Chimichurri with Grilled Vegetables

July 18, 2004

When this month’s Is My Blog Burning? #6 was announced, I was a little bit disappointed that it was “Griller’s Delight”. Don’t get me wrong, we love to grill in the summer, but we don’t get terribly inventive, for 2 reasons: Reason #1: One of the members in this household stubbornly clings to a 15 […]

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