Posts tagged meat lover's
Gordon Hamersley's Seared Rack of Lamb

Although this recipe is from his out of print cookbook, Bistro Cooking at Home, you may be able to find a copy on the Internet. When Gordon Hamersley announced he was closing his beloved South End restaurant, the book immediately sold for about $200 online. Today, you can find a used copy at a much more reasonable price. This elegant and exotic preparation has a reputation for changing the minds of lamb eating skeptics.

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Elegant Pork Rib Roast with Sautéed Apples

Modern pig farming has given the lowly hog a bad wrap. Raised to be leaner and healthier, most supermarket pork cuts in the U.S. are engineered tasteless and rubbery textured pieces of meat. However, if you choose the cut carefully, and cook it to just barely pink, pork can be elegant enough to serve at a dinner party. The rib roast provides a thick layer of fat that helps maintain juicy flesh. To boot, it makes for an impressive dinner centerpiece looking almost too pretty to slice.

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Lamb Sliders with Harissa & Yogurt Sauce

The menu at Dune, the beachfront burger lounge at the Ritz-Carlton Hotel, serves a delicious lamb burger with roasted red peppers and Manchego cheese on a grilled onion roll bun. The chef claims the secret to tender lamb burgers is to loosely pack the meat and to salt only the exterior of the lamb patties. This recipe swaps the cheese for a yogurt-based sauce that enhances the naturally sweet ovine meat. Supermarket ground lamb has the perfect fat ratio and is no longer a special order item. The yogurt sauce is a traditional condiment served with lamb. Use it like ketchup and spread on the bun for a tangy, This tasty, lean, mean burger may be the new bbq favorite.

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Rack of Lamb with Dijon Herb Coating

Healthier and more sustainably raised than beef, learning to prepare lamb should be a goal of every carnivorous home chef. Lamb is one of the few nearly completely grass-fed animals available from a  local farmer's market shepherd in nearly all regions of the United States.

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Tuscan Steak with Parmesan Butter, Vincotto & Arugula

Visiting Tuscany teases all of the senses. Rolling hills dotted with miles of sunflower fields, solitary cypress trees, centuries old farmhouses, vineyards, and olive groves seem to jump from the paintings of Renaissance masterpieces. Sun-drenched rustic charm is as true of its landscapes as it is of its people. Tuscan steak, known as Bistecca alla Fiorentina to the locals, is one of the most popular dishes in the region.

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Moroccan Lamb Meatballs with Pomegranate Seeds

Lamb, a breed that stores its fat in its tails, often takes center stage at the table. Stews, skewers, tajines, and meatballs are all made from lamb. For those brave hearts ready to dive into unfamiliar territory, a mouthful or two of these meatballs introduce your palate to a complex intersection of European meets Mediterranean meets African cuisine. No worries--you won't start bleating by eating lamb meatballs. 

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Mamma Mia Lasagna

Lasagna tends to land in one of two categories: the cheap, flavorless potluck dinner kind in which the corners of the pasta are dry, the meat bland ,the sauce straight from a can, and hurriedly assembled. The other is the Italian grandmother kind. This lasagna takes times, but the effort pays off and it can be made 24 hours in advance up to the point it is ready to go in the oven. This is the spoil your taste buds silly lasagna, with rich complex flavor that comes straight from mamma's kitchen. Add more or less of the herbs according to taste. At the end of the day, this lasagna is best when you own it. Make when you are willing to leisurely assemble the ingredients with love--it won't last long on the supper table. 

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