I found this recipe in Tod Dimmick's book "The Complate Idiot's Guide to 20-Minute Meals." I subscribe to Tod's electronic wine newsletter ("The Wine Minute." I'm intrigued that you can make a meat patty entree in less than 20 minutes. I suspect it will take me longer the first time. Tod's web site, The Tasting Times at http://www.tastingtimes.com is definitely worth a visit -- it also has a link to subscribe to his paid and free subscription newsletters.

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Although pan-broiling the steak isn't all that exciting, this sauce is pretty special. It's made with the aforementioned brown gravy (see post from yesterday) and a good dry red wine (we used Shiraz this time).




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I picked up some "Petite Sirloin" on sale at Lucky Market and sought out a recipe to make it for dinner. I ended up using this recipe "Steak Grille au Beurre Rouge" from Pierre Franey's "More 60-Minute Gourmet."
It was tasty, although the butter flavor in the sauce was almost overpowering. We'll try it again with half as much butter next time.

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Here's another of Helen's recipes that I'd requested. JS loves this, since this is the meatloaf recipe he grew up with. We like most meatloaf recipes, but I think this one is special as a comfort food for him

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Click on the Title or on the [more..] link to get to the recipe!

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Tri Tip of Beef roasts were on sale at 2.99/Lb this week, so I decided to pick one up. Although my favorite way to prepare tri tip is Santa Maria style BBQ, I don't have access to a barbecue/grill, so I'm going to have to roast this puppy.

I'm currently digging up recipes for rubs... will report back soon.

We pulled off this caper using the recipe for Blasphemous NC Barbecue and a 7 Lb Pork shoulder roast (on sale this week at .99/Lb).

It's delicious!

But what to do with all of this pulled pork?! We have had about 4 meals out of it, and there's plenty still left. I'm thinking of freezing the rest, since I don't want to grow tired of it.

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