Category Beef and Lamb
Yankee Cooking At Its Best This New England Classic is easy to make, but does require a long braise. The active cooking time is probably an hour or less. It is even better the second day.
This hearty beef chili follows the same method as most other soups and stews and can be done in the oven in 4 hours or in a slow cooker over 4-8 hours. It is an updated version with a little less heat (the previous version had a whole can of chilis in Adobo!) and a […]
Step aside Marinara Meat Sauce, Ragù Bolognese is without doubt the Queen of Italian sauces. This stick to your ribs pasta will warm your heart and soul any time of year. So yeah, this takes 4-5 hours to make, but the good news is that using the oven-braise technique means that you don’t have to […]
Ever wonder how steakhouses achieve such a beautiful crust on the outside of their steaks? The answer is simple: Heat. Really, really, really, high heat.
To my great happiness, it is once again Hatch Chile Season! The Hatch Chile hails from the small town of Hatch, NM – arguably the pepper capital of North America. Hatch Chiles are exactly the same pepper as the well-known Anaheim Pepper, but because they are grown in the rocky soil of arid Southern New […]
This method will rival the best French Restaurants, yet is simple and easy enough for any home cook. The hardest part is finding a Frenched rack of lamb. Ask your butcher to do it for you, or keep in mind that lamb chops and lamb loin chops, or even a boneless leg of lamb will […]
Ingredients For the Hummus: About 3 tablespoons tahini (unsweetened natural almond or peanut butter will work in a pinch) 2 cloves garlic, finely minced 3 cloves roasted garlic Juice of 1 lemon 1-2 teaspoons cumin Whatever other spices you’d like to add, just don’t overdo it 1 can garbanzo beans, drained Olive oil For the […]
I vaguely remember my mom attempting to make this St. Patrick’s Day classic one time during my childhood. As I remember, it involved braising the corned beef by itself in beef broth in the slow cooker, all while every burner on the stove was taken up cooking each ingredient – carrots, potatoes, cabbage, onions – […]
It doesn’t get much better than this people. If you’ve spent much time reading this blog, you know that I’m all about temperature, because temperature is the only reliable way to gauge how your food is going to turn out. Of course temperature and heat are different things. Heat is about how much energy you’re […]
Another beautiful rustic French classic, the method for this dish bears a resemblance to Traditional Coq Au Vin. When I made this for the first time, I followed Julia Child’s recipe to the letter, and I remember thinking about halfway through the process “This woman was insane.” Now that I’ve made it a few times, I […]