Some flavor combinations work their way under your skin. They become almost a knee-jerk reference in your culinary vocabulary. I have a few of these tasty touchstones. Hilariously, two of them have the same name – Caesar. I love the cocktail, I love the salad. And both show up frequently in my work. Today, I’m borrowing from the salad. Well, the dressing, to be specific. Everything you would find in a quality, from-scratch caesar dressing, you will find in today’s Ribeye Steak with Caesar Butter. Well, minus the egg. But if you’re ambitious, you could shred a cured egg yolk into the mix. I would be most impressed if you did. 

When I was young my grandmother used to make sweet and sour meatballs. They were occasionally called BBQ meatballs but make no mistake they were exactly the same. The meatballs luxuriated in a sweet and tangy sauce brought to you by the condiment aisle of your local grocery store. A heady concoction of grape jelly, Heinz chili sauce, and sometimes a couple of dashes of Worcestershire sauce. I think it was a party food hangover from the 70s. And naturally, because they were loaded with sodium and sugar – I loved them. Fast forward to today and my palette is a little less tolerant of copious amounts of sodium and sugar but my heart still wants those meatballs. Today’s Cranberry Marmalade Meatballs are my solution to this conundrum.