This is the “don’t overthink it” sandwich that somehow tastes like you planned it. Crispy-edged Whitt’s Place Beef Bologna, sweet-tangy Whitt’s Place Bread & Butter Pickles. Makes 2 sandwiches (or 1 sandwich + no regrets) Time 15 minutes Ingredients Instructions 1) Fry the bologna (the flavor happens here) 2) Sauce the bread like you mean it 3) Build it […]
Category: Beef Recipes
Chef Ali’s Hot Honey Chorizo Sweet Potato Bowls
We took the viral Hot Honey Ground Beef Sweet Potato Bowls… and made them better. Chef Ali started with Butcher Eric’s Chorizo Ground Beef, so all the seasoning is already built in—no measuring, no guessing, no digging through the spice drawer. Big flavor, protein-packed, and weeknight easy. This is how we do viral at Whitt’s […]
Italian Bavette Steak Pinwheel
This Italian-inspired Bavette Pinwheel turns a simple cut of beef into a gorgeous, flavor-packed centerpiece. The steak is rolled with a creamy mix of cheeses, herbs, sun-dried tomatoes, and spinach, then seared and roasted in the same pan. It looks impressive, slices beautifully, and works for both weeknight dinners and entertaining. Ingredients Filling: Steak: Instructions […]
Double-Down Beef & Rice Soup
A hearty two-meat beef soup loaded with rich flavor and perfect cold-weather comfort. Introduction Double-Down Beef & Rice Soup is my answer to the ultimate cozy bowl. This recipe doubles up on beef—tender stew meat and rich ground beef—to build a deep, savory base you just can’t get from one cut alone. Fresh thyme, lightly […]
Rigatoni Pasta Bake
Rigatoni Pasta Bake is my weeknight-to-weekend crowd-pleaser: tender tubes of pasta tucked into a rich red sauce and baked under creamy ricotta, stretchy mozzarella, and a snowfall of Parmesan. I love using ground brisket here—its beefy depth makes the sauce taste like it simmered all day—but this recipe sings with any Whitt’s Place ground meat […]
Fast & Simple New York Strip Steaks with Griddled Onions
When I want steak night without the waiting, I reach for New York strip. It’s a tender, well-marbled cut that sears fast and stays juicy. We’ll cook the onions right beside the steaks so they get sweet, golden, and steak-kissed. Dinner in about 15 minutes—let’s go. Yield Serves 2 (easy to scale) Time 15–20 minutes […]
Veggie Drawer Clean Out & Beef Stir Fry
Chef Ali: This is my weeknight hero—an everything-but-the-kitchen-sink stir fry that rescues the lonely zucchini, the half onion, and any other wallflowers hiding in your crisper. A quick cornstarch toss keeps the beef tender, the sauce turns glossy in seconds, and the Blackstone (or a big, hot pan) does the heavy lifting. Minimal fuss, maximum […]
Pressed Beef Tongue
A classic from Chef Ali’s Mum – rich, tender, and perfect for sandwiches. Ingredients Instructions Chef Ali’s Mum’s Tip “This is one of those old-fashioned recipes that tastes even better the next day. Pressing it overnight gives you perfect, uniform slices that make the best sandwiches.”
August Birthdays at The Farmhouse Table
The night began with summer flavors—juicy peaches and tomatoes, torn burrata, prosciutto, basil, and a drizzle of balsamic. I like to open with something bright and effortless—produce so good it mostly asks you not to fuss. As guests found their seats, I passed the plated salad of juicy peaches and tomatoes, torn burrata, a slice […]
Teres Major – Same Cut, New Name
If you’ve been around Whitt’s Place for a while, you might remember when we sold something called the petit tender. Well, here’s the scoop — we didn’t change the cut, just the name. The teres major is its real, anatomical name in the beef world. “Petit tender” is more of a nickname, meant to hint […]