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08
Jan

RACK OF LAMB

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THIS YEAR INSTEAD OF PRIME RIB, I DECIDED TO SERVE RACK OF COLORADO LAMB.  LIKE NEW ZEALAND OR, EVEN BETTER, ICELANDIC LAMB, COLORADO LAMB IS MILD BUT FLAVORFUL.  A MUSTARD AND HERB COATING AND A THIN LAYER OF BREADCRUMBS FRAMES THE PINK SUCCULENCE OF THE MEAT.  I SERVED THE LAMB WITH BROCCOLINI WITH HOLLANDAISE AND BAKED […]

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

TRI-TIP WITH MUSHROOM SAUCE

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TRI-TIP IS THE LOWER PART OF THE SIRLOIN, LEANER BUT EQUALLY FLAVORFUL AND CONSIDERABLY CHEAPER.  PAN-COOKED, WITH A CLASSIC FRENCH MUSHROOM AND RED WINE SAUCE, FLAVORED WITH THYME, TARRAGON, PARSLEY, AND CHIVES, IT’S SIMPLE TO MAKE AND GREAT WITH A MORE TIME-CONSUMING DISH SUCH AS POTATOES GRATIN.  BUT YOU COULD ALSO MAKE IT WITH ROASTED […]

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
06
Aug

BEER BRAISED COUNTRY STYLE PORK RIBS

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I SPOTTED A CUT IN THE BUTCHER’S CASE LABELLED “COUNTRY STYLE BONELESS PORK RIBS”.  THEY WERE THICK AND MEATY WITH LITTLE FAT BUT PLENTY OF CONNECTIVE TISSUE; AN IDEAL BRAISING CUT.

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Categories : MEAL OF THE WEEK,MEAT,RECENT RECIPES
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
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