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Adobo-Braised Flank Steak with Charred Scallion Chimichurri and Whipped Cumin Sweet Potatoes
Tender adobo-braised flank steak served with whipped cumin sweet potatoes and charred scallion chimichurri. A bold, chef-driven recipe packed with flavor.
Cumin-Braised Chuck Roast with Aromatic Bulgur and Cilantro-Mint Gremolata
Elevate humble chuck roast with Chef David’s Cumin-Braised Beef. A one-pot masterpiece featuring dry-toasted spices, aromatic bulgur, and a fresh mint gremolata.
Kentucky Bourbon Pepper–Crusted Filet with Cognac Cream
A steakhouse-level filet crusted in Kentucky bourbon pepper, pan-seared to perfection and finished with a silky cognac cream sauce. Ready in 35 minutes.
Braised Short Rib Pappardelle Pasta: Italian-Japanese Fusion
Chef David A. Wilmott’s Braised Short Rib Pappardelle Pasta blends Italian comfort with Japanese umami — miso, soy, and lemon zest take this slow-braised classic to new heights.
Garlic-Herb Beef & Sweet Potato Skillet
This Paleo garlic-herb beef and sweet potato skillet is a hearty one-pan meal made with clean ingredients, bold flavor, and anti-inflammatory benefits.
