Compound butter is simply a fancy term for any type of flavored butter.  We seem to have a bit of a garlic theme going this week at FoodieLawyer, so we whipped up a compound butter with garlic and herbs, and served some of the compound butter over grilled filet mignon.  Truly decadent.  Continue reading “Filets Mignon with Garlic Compound Butter”

There is not much more satisfying than a big pot of meatballs and homemade tomato sauce on a Sunday.  This recipe has evolved much over the years.  Originally, the recipe used many more ingredients and took a lot more time and effort.  Our cooking philosophy lately, however, has focused on simplicity and obtaining the most flavor from fewer, higher quality ingredients.  There are many recipes for meatballs in sauce, and this is our favorite.  It also makes for great, freeze-able leftover portions — either for Kelly to heat up some night when I’m out of town for work, or for delicious (and really easy) meatball pizza later in the same week.
Continue reading “Sunday Sauce and Meatballs”