Category
Rich & hearty.
Lean beef smashed straight onto a pita and pan fried until the meat is browned and the bread is crispy, then topped with a lemony sumac salad, garlic yogurt sauce and pickled turnips. Part smash burger, part kebab.
A double smashburger with onions and jalapeños seared right into the patties, melty American cheese, a smoky cream cheese spread and Alf's burger sauce on a steamed potato roll.
A seared chuck roast slow cooked in a sweet and savory sauce of brown sugar, shoyu, honey and a big half cup of garlic. Then it's cubed, the sauce is thickened, and everything gets tossed with yakisoba noodles.
Beef cheeks seared hard, then braised slowly in red wine and stout until they're spoon tender, served over buttery mash with a rich, glossy jus. Jack says it takes almost no skill, just patience.
Tender, juicy, gluten free Greek meat patties made with fresh herbs, garlic, and onion, with a golden, crispy exterior. The secret: blend the aromatics into a fine mixture before combining them with the beef to keep them juicy. Pair with a fresh tomato salad, tzatziki, or boiled horta (greens), or serve in a pita wrap.
Roasted beets and blueberries meet pumpkin seeds, feta and spinach in a robust salad topped with thinly sliced steak.
Fall-apart short ribs braised in apple cider, bourbon and herbs, then finished in a rich, glossy sauce. It might be the ultimate fall dinner.
A juicy free-form meatloaf made extra moist with a whole box of garlic and herb Boursin and a little sour cream, baked on a wire rack so the fat drains off, and finished with a sticky BBQ glaze.