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I made lamb chops (trimmed and cut from a rack of lamb) marinated in soy, orange juice, ginger, garlic, honey, olive oil, and fresh herbs, and then pan seared to medium rare. I reduced the marinade into a glaze that I drizzled over before serving. Served with salad. Quite tasty vittles!

So a regional grocer in my area has Black Angus beef whole tenderloins on sale for $9.99 lb (usually about $27 lb). I bought one yesterday and the butcher cut it into 2 inch steaks and ground the scrap into burger meat for me. I separated and froze the meat except for the steaks we ate last...

I bought some good Marsala dry wine for cooking (going to make chicken Marsala) and of course I am not going to need the entire bottle. I was wondering if it needs to be refrigerated after opening since I don't plan on using it again for awhile. Does anyone have any experience with this?

I've been cooking a long time. I've never cooked professionally though. I love seafood, pasta, vegetables and more. Looking forward to getting to know you all!