Hearty late October supper for 8+ In a large stock pot brown in a little olive oil on medium high flame: 1 vidalia onion, chopped 1 red onion, chopped Season with garlic powder, ground pepper, salt to taste. Stir. Add: 1 lb. ground chuck Brown and stir. Season with more salt, pepper, garlic power. Add:…
Category: Meat Street
Autumnal Roast Chicken
Consistently succulent methodologies borrowed from Alfred Portale and Jacques Pépin. Moist with crispy skin. Secret is drying thoroughly and refrigerating with sea salt in the cavity. Then, rotating in the oven. Serves 4-6. 4 lb. farm fresh whole chicken with giblets. Rinse chicken and giblets. Put chicken in a deep roasting pan with paper towels on the…
Burmese Lamb Stew
Finally. Cool Autumn air. Great for hearty Burmese Lamb Stew. Serves 6 – 8 or a few dinners for 2. Even better leftover. Prepare spices before cooking. In one small bowl, mix together 4 tsp. garlic powder, 1/2 tsp. salt, 2 tsp. ground coriander, 2 tsp. ground ginger, 2 tsp. turmeric. In another small bowl,…
Cicchetti
Small Plates. Crostini with parma ham asiago cheese and a native tomato slice. Bake for 5 minutes at 350 degrees. Mini margherita. Top with fresh basil after baked. Crostini with cheddar and black bean paste. Add salsa after baked as above. Mini mex. Crostini with fresh mozzarella ball and bruschetta. Pop in the oven as…
Pan Seared Pork Chops
Serves 2. Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side. In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate. Reduce heat to medium low and add olive…
Ragoût de Veau au Riz Jaune
VEAL STEW WITH YELLOW SAVORY RICE About 3 lbs. veal stew meat cut into 1″ chunks. Serves four. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into…
Braised Oxtails (Short Ribs)
Turkey is pretty boring. So make this rich late autumn feast instead. Serves 6. 6 + lbs. short ribs cut 1/2″ thick and of like sizes. This recipe takes a whole bottle of red wine, so a French Beaujolais works well. It’s not too expensive, but good enough to be the main ingredient. The meat…
Osso Buco
Braised Veal Shanks Preheat oven to 375 degrees. 5-6 veal shanks, 2″ thick, towel dried. A shallow dish of flour to dredge. Coarsely chop-2 carrots, 3 celery stalks, 2 leeks, 1 small onion. Peel and section a large orange. Also on hand. 3 tbs. tomato paste. 1 cup dry white wine. 3 cups chicken stock,…
Veal Piccata with Cavatelli
Slice 2 small zucchinis lengthwise, cutting off ends. Place in a baking pan, peel side down. Drizzle with olive oil. Spread a pinch of cayenne on each. Place in the oven until it reaches 400 degrees. Then, broil until crisp on top. Remove from oven. When cool, cut zucchini into small chunks. Finely chop 1/2…
Vitello Balsamico
Sautéed Veal Chops with Balsamic & Thyme Bring 1″ veal rib chops to room temperature. Pat dry. Season on both sides with ground black pepper, garlic powder, dried thyme, sea salt to taste. Preheat oven to 400 degrees. On the stovetop, heat a dry sauté pan until hot. Place chops into pan and sear…
