I am following a recipe for chuck roast (tomatoes, wine, carrots -- slow, long cooking), but I bought a sirloin roast because it was on special. Can I use the same recipe? What's the difference? Many thanks, as always.
Known among chefs as “the poor man’s ribeye,” chuck-eye steak is a common and incredibly inexpensive (our recipe developer purchased two organic chuck eye steaks for less than $8) cut of beef readily available at most supermarkets.
Here’s a "wow" worthy holiday centerpiece that resembles a modern version of the classic ham, pineapple, and maraschino cherry combination. The glaze, pomegranate, prosciutto, and charred pineapple hit every flavor note in the book.