Steve Anderson Cooks

Connecting People Through Food

  • Home
  • Recipes
  • Reviews
  • Cooking Techniques
  • Submit Your Recipe
  • About

The Perfect Thanksgiving Turkey

November 17, 2011 Steve Anderson

One of my passions is cooking. Last year I posted a video on how to smoke a turkey on a gas grill. My friends and family loved it so much that they're begging me to do it again this year. (I just might!) I thought it would be the perfect time to repost that video to show you how … [Read more...]

Blog, cooking, meat & poultry grill, poultry, recipes, smoke, Thanksgiving, turkey

How to Grill a Turkey

June 27, 2010 Steve Anderson

One of my passions is cooking. I have been chided for not adding or updating the recipes on this site. I will do my best over the next few months to correct this omission. I do have quite a few new recipes to share with anyone that likes to cook. Karen loves turkey at any … [Read more...]

Blog, cooking, meat & poultry cooking, grilled turkey

Grilled Stuffed Flank Steak

August 7, 2009 Steve Anderson

Cooks Illustrated is one of my favorite cooking magazines. It does not have a lot of recipes in each issue but what is included is well tested and generally very good. This month’s issue has a grilled stuffed flank steak that just looked fun so I had to try it. Here is the … [Read more...]

Blog, cooking, meat & poultry flank, grill, meat, recipe, steak

Top Sirloin Steak with Bell Pepper and Onion Sauté

March 2, 2009 Steve Anderson

Ingredients Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais. 2 1 1/2-pound top sirloin steaks (or one 2- to 3-pound steak), 1 inch thick 6 tablespoons olive oil 2 tablespoons balsamic vinegar or red wine vinegar 6 garlic cloves, minced 1 … [Read more...]

Blog, cooking, meat & poultry meat, recipe, sirloin, steak

Beef Tenderloin with Roasted Shallots, Bacon and Port

December 2, 2008 Steve Anderson

Ingredients Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon. 1 1/2 pounds large shallots (about 24), halved lengthwise, peeled 3 tablespoons olive oil 6 cups canned beef broth 1 1/2 cups tawny Port 1 tablespoon tomato paste 2 3- to 3 … [Read more...]

Blog, cooking, meat & poultry beef, meat, recipe, tenderloin

  • 1
  • 2
  • Next Page »

Recent Comments

  • Dawn Sanchez on Q&A: In what setting would you cook spaghetti squash?
  • Debbie on No-Knead Dutch Oven Bread
  • Karen on No-Knead Dutch Oven Bread
  • Shane on Profiteroles Using Wolf Auto Steam Bake Setting
  • Steve Anderson on Bosch Steam Oven Recipe Book

Archives

  • April 2020
  • May 2017
  • April 2015
  • March 2015
  • February 2015
  • November 2014
  • September 2014
  • May 2014
  • November 2013
  • July 2013
  • May 2013
  • November 2011
  • July 2011
  • June 2010
  • August 2009
  • March 2009
  • February 2009
  • January 2009
  • December 2008
  • November 2008
  • October 2008
  • September 2008
  • August 2008
  • July 2008
  • June 2008
  • May 2008
  • March 2008
  • February 2007

Copyright © 2022 · Daily Dish Pro Theme on Genesis Framework · WordPress · Log in