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14
Jun

PORK BELLY WITH FENNEL AND LEEKS

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PORK BELLY IS WHAT BACON IS BEFORE IT IS CURED.  IF ALL THAT FAT SEENS DAUNTING, YOU’LL BE SURPRISED HOW MUCH OF IT MELTS OFF IN THE COOKING, LEAVING A RICH AND SUCCULENT SQUARE OF PORK. BRAISED WITH FENNEL, LEEKS AND FEW STAR ANISE FOR SEASONING, PORK BELLY IS NOTHING SHORT OF DELICIOUS.  SERVE WITH […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
20
Mar

CORNED BEEF AND CABBAGE

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MY FATHER, WHOSE DOCTOR’S OFFICE WAS ON FIFTH AVENUE, WOULD PRAY FOR RAIN ON ST. PATRICK’S DAY.  OUR GENERATION HAS A MORE BENIGN ATTITUDE TOWARDS THE IRISH.  SO FOR ST. PATRICK’S DAY DINNER WITH TWO GUESTS OF IRISH EXTRACTION AT OUR TABLE, MY WIFE, WHOSE FAMILY MADE CORNED BEEF AND CABBAGE FOR THANKSGIVING, URGED ME […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
24
Dec

PORK CHEEKS NORMANDE

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FRANCIS LAM RECENTLY PUBLISHED A LOVELY RECIPE IN THE N.Y. TIMES FOR CHICKEN À NORMANDE, WHICH SHE’D GOTTEN FROM A COVEN OF EX-PATRIOT FRENCH LADIES WHO LIVE IN COBBLE HILL.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
04
Dec

PASTA WITH SAUSAGE AND PEPPERS

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THIS IS AN EASY DISH TO MAKE, EITHER AHEAD OF TIME OR AT THE LAST MINUTE, FOR PARTY OF TWO OR A PARTY.  SINCE THE PRIME INGREDIENT IS ITALIAN SAUSAGE, MAKE SURE YOU GET THE BEST YOU CAN FIND.  (I BOUGHT MINE AT McCALL’S)

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Categories : MEAL OF THE WEEK,MEAT,PASTA AND RICE,RECENT RECIPES
18
Jan

PORK LOINS À LA NORMANDE

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NORMANDY MEANS CREAM AND APPLES AND CALVADOS.  THIS DISH MAKES USE OF ALL THESE INGREDIENTS TO BATHE PAN-COOKED LOINS OF PORK IN A RICH SAUCE OF SAUTÉED APPLES, CRÉME FRAȋCHE, AND THE PUNCHY ESSENCE OF APPLES – CALVADOS.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
27
Jun

CARAMEL SPARE RIBS WITH CARROTS

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JUST IN TIME FOR THE 4TH OF JULY IS THIS RECIPE FROM DAVID LEBOVITZ’S MY PARIS KITCHEN FOR SPARE RIBS.  UNLESS YOU’RE A DESSERT CHEF, MAKING A CARAMEL MAY BE A NEW TECHNIQUE FOR YOU, BUT ONE WORTH LEARNING AND QUITE SIMPLE TO EXECUTE.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
05
Jun

RACK OF LAMB WITH POTATOES ANNA

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RACK OF LAMB IS A CLASSIC FOR GOOD REASON.  THE CUT ITSELF, WITH THE SUCCULENT TENDERLOIN AND FLAVOR-GIVING RIBS, HAS BOTH WONDERFUL FLAVOR AND TEXTURE.  IT’S ALSO EASY TO MAKE. ESSENTIALLY, YOU BROWN THE LAMB, SMEAR WITH A MUSTARDY PASTE, PAT WITH BREAD CRUMBS AND ROAST AT A HIGH HEAT FOR ABOUT 20 MINUTES.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
27
Apr

PORK BRISKET WITH CARROTS AND KUMQUATS

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MY FRIEND BRIAN GODFREY RECENTLY  INTRODUCED ME TO A CUT OF MEAT I’D NEVER SEEN BEFORE — PORK BRISKET.  I LOVE PORK AND I LOVE BRISKET, SO I DEVISED A RECIPE THE INGREDIENTS OF WHICH OFFSET THE PORK’S SUCCULENT SWEETNESS.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
08
Mar

BRAISED PORK CHEEKS

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THIS IS A FAIRLY STRAIGHT FORWARD BRAISE, USING PORK CHEEKS WHICH ARE ONE OF THOSE PERFECT BRAISING CUTS — DENSE WITH LITTLE FAT AND UNIFORM IN SIZE.  IF YOU’RE SQUEAMISH ABOUT THE WORD “CHEEKS” OR CAN’T FIND THEM AT YOUR LOCAL BUTCHER, YOU CAN SUBSTITUTE SHOULDER OR EVEN LEG.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
07
Jan

L.O. LAMB STEW AU LEVANT

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MY MOTHER, A CHILD OF THE DEPRESSION, HATED WASTE. OUR ICE BOX, AS SHE CALLED IT, WAS A TREASURE TROVE OF PLASTIC CONTAINERS AND SARAN-WRAPPED PLATES. NOTHING GAVE MY MOTHER MORE SATISFACTION THAN CRAFTING A MEAL FROM L.O.S (LEFTOVERS).

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES