Spiedies. Enlarge Credit: Todd Coleman SERVES 2–4 1½ lb. trimmed pork loin, cut into 1¼″ cubes¾ cup olive oil¼ cup white wine vinegar5 tbsp. finely chopped mint5 tbsp. finely chopped parsley2 tbsp. finely chopped oregano1 tsp. fresh lemon juice1 bay leaf, finely crushedKosher salt and freshly ground black pepper, to taste1½ tsp. crushed red chile flakes2 10″-long Italian hoagie rolls, split, toasted, and halvedLemon wedges, for serving 1.
Grilled Skirt Steak with Green Sriracha Recipe - Susan Feniger. Joan Nathan's Chosen Stuffed Cabbage recipe on Food52. Author Notes: Sweet and sour comfort food.
A perfect one-dish meal for the Jewish holiday of Sukkot, or for any time! Cocoa-Cured Lamb Loin with Olive-Pear Relish. Save to My Recipes Cocoa powder lends a bittersweet depth to the lamb rub and plays well with the olives in the relish.
Fuchsia Dunlop's Sichuanese Chopped Celery with Beef. My love affair with Fuchsia Dunlop and Chinese food continues unabated.
My latest discovery: how to use up that pesky bunch of celery stalks you're forced to buy when you need but a single one. Ooh, how I hate the sight of those pale green stalks down in the crisper, how they fill me with regret and fury, taking up precious space, growing limp and moldy by the day, an affront to my self-regard as a resourceful, responsible cook! But no more.
Thanks to Fuchsia, I've actually gone out and bought a bunch of celery on several occasions now, to use up in one fell swoop, no less. It's nothing short of a culinary miracle. The dish has the lyrical name of "Send the Rice Down" in Chinese and the slightly more prosaic "chopped celery with beef" in English. The rest of the work is a walk in the park. Lamb Meatballs with Yogurt, Eggs, and Mint recipe on Food52. Author Notes: These are not straight-up Italian meatballs.
The sauce has a bit of North Africa as well as the Mediterranean in it, so the dish is exotic and comforting at once. The sauce has a whiff of cumin and mint, both good friends to ground lamb. Just before I serve the meatballs, I add little blobs of yogurt, crack a few eggs into the pot, and let them poach. Miso-Marinated Flat Iron Steak with Yuzu Kosho. Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family.
When they balk, she just eats more. Today: A case for yuzu kosho, and the steak to put it on. Don't get mad -- I'd like you to buy yuzu kosho. I am sorry about this, but this condiment, fashioned from chili peppers and yuzu peel, will spice up your kitchen doings in a million ways, including, according to the guy I bought it from in a Japanese grocery store not far from my house, your deviled eggs. It is also a key ingredient in Miso Marinated Flat Iron Steak with Yuzu Kosho. I used red miso paste, but as the recipe indicates, your options are open. Tunisian Meatballs From 'One Good Dish' Beef Stew in Red Wine Sauce Recipe - Jacques Pépin.
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If you no longer wish to receive emails similar to these, please follow the unsubscribe link above. American Express Publishing Customer Service Department P.O. Short Ribs with Frisée-Parsley Salad Recipe. Lamb Chops Fried in Parmesan Batter - Recipes. Lamb Souvlaki Meze - Greek Recipe for Skewers of Lamb on the Grill - Lamb Kebabs. In Greek: σουβλάκι αρνίσιο, pronounced soov-LAH-kee ahr-NEE-see-yoh The key to tender lamb souvlaki is the marinade, so don't skimp on the timing.
The longer they marinate, the better they will taste... and they will disappear as fast as you can make them! Greek Lamb Recipe - Offers. Le Creuset. Serves 8 Ingredients 8 beef short ribs Salt and pepper to taste All-purpose flour for dredging 1/4 cup plus 2 tablespoons vegetable oil 1 onion, diced 2 large carrots, peeled and diced 1 1/2 cups red wine 1 (28-ounce) can whole peeled Roma tomatoes 1 bay leaf 1 pound egg noodles 2 ounces butter Gremolata: Combine 2 tablespoons freshly chopped parsley, 1 tablespoon lemon zest and 1 tablespoon minced garlic.
Instructions Liberally coat the short ribs with salt and pepper. Dredge in flour and shake off any excess. Place the braiser over high heat. Remove the short ribs from the pan and rinse the oil and flour from the braiser. Preheat the oven to 350 F. Return the short ribs to the pan and add the wine. Sicilian Lamb Spezzatino With Saffron and Mint - Recipes. My Home-style Lamb Shawarma recipe on Food52.com.
Kafta Meshweeye - Minced Lamb on the Seekh. Lamburghinis with Barberry and Pistachio Relish. Sweet and Sour Potted Meatballs. Sweet and Sour Potted Meatballs Recipe. Mini Tamale Pies Recipe. Creating Perfect Dry Rubs For Any Meat. Summertime is all about backyard parties and firing up the grill!
If you're a fan of slow-roasted meat encrusted in a flavorful dry rub, you'll love the following recipes. Jordan Winery executive chef Todd Knoll shows us how to make the Jordan house dry rub base recipe that can quickly and easily be adapted into Asian, Mediterranean or Indian dry rubs. He also demonstrates techniques for getting the perfect tenderness and moistness in your cut of meat, as well as the key ingredients necessary for creating your own dry rub recipe. Watch both videos and get the recipes below. Jordan Dry Rub Base Yield ~5 cups This rub is a staple in the Jordan kitchen and can be used on its own or as a base for ethnic spice rubs. . ~ 2 cups kosher salt 1 cup granulated sugar ½ cup demerara sugar ½ cup black peppercorns 3 T ground garlic 3 T Colman’s mustard 4 T dried onion Get the instructions and recipes for the Indian, Asian and Mediterranean rubs here.
Summer Dry Rub on Slow Roasted Pork Shoulder. Tacos al Pastor Recipe - Justin Large and Paul Kahan. Grilled Skirt Steaks with Tomatillos Two Ways Recipe Reviews by Epicurious.com Members, Page 1. "Greek" Lamb with Orzo recipe from Food52. Author Notes: About a million years ago, when my brothers and I were just starting to be adventurous enough to eat foods other than Norwegian meatballs or fish cakes, my mom found a recipe for Greek lamb with orzo in a magazine -- Cooking Light or Eating Well or one of those types -- and tried it out on us. It was a hit and became a mainstay of our family meals. It was also the recipe she sent to each of us, successively, when we needed something easy but impressive to cook for friends in college. It's still one of my favorite meals, and a wonderful way to easily serve a crowd.
Marinated Skirt Steak Tacos with Pecan-Chipotle Salsa Recipe - April Bloomfield. Stuffed Bell Peppers with Picadillo. Braised Short Ribs Recipe - Tom Colicchio. 2 tablespoons canola oil 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note Kosher salt and freshly ground pepper 1 large onion, finely chopped 2 carrots, sliced 3 celery ribs, sliced 3 garlic cloves, thickly sliced One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon 4 thyme sprigs 3 cups chicken stock In a large skillet, heat the oil.
Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Hearty Italian Meat Sauce (Sunday Gravy) Recipe. Foodandwine. Extra Tender Meatballs recipe from Food52. Suzanne Goin's Corned Beef and Cabbage with Parsley-Mustard Sauce recipe from Food52. Author Notes: This California twist on the corned beef and cabbage feast is untraditional in all the right places -- and almost as easy as the old school dump-in-the-crock pot approach, with a few brilliant tweaks. Goin divorces the vegetables from the meat so they're free to cook in their own time.
In an exciting twist, she also throws the beef in the oven to brown and crisp up a bit at the end. Finally, she gives it just what any salty, long-cooked broth craves: a sauce that vibrates with life. Recipe adapted very slightly from Sunday Suppers at Lucques by Suzanne Goin with Teri Gelber (Knopf, 2005) (less)Author Notes: This California twist on the corned beef and cabbage feast is untraditional in all the right places -- and almost as easy as the old school dump-in-the (…more) - Genius Recipes Serves 6, with leftovers For the Corned Beef and Vegetables For the Parsley-Mustard Sauce This recipe is a Community Pick! Meathead: Corned Beef And Cabbage: Let's Do It Right! Surprisingly, corned beef and cabbage is not an Irish tradition.
It is an Irish-American tradition. Corned pork and cabbage is more common in the Emerald Isles, but Irish immigrants to the U.S. found beef more plentiful in their lower Manhattan ghettos where the butchers were mostly kosher and pork was verboten. Traditional on St. Patrick's Day when everyone is Irish -- it is not served more often -- and my guess is that people just take it out of the wrapper and throw it in a pot with carrots, potatoes, cabbage and maybe some onions, and they feel they have met their obligation.
But everything is soooooo salty, the meat is tough and fatty, and the veggies and potatoes are mushy. Here's how to do the dish properly. Makes. 6 servings (the meat shrinks quite a bit)Preparation time. 10 minutesCooking time. 3 to 4 hours A good idea. Do this 1) Open the package the meat came in and dump out all the liquid. Turn the heat to medium and bring to a low simmer for 30 minutes. Corned Beef and Cabbage with Horseradish Cream Sauce Recipe. Braised Short Ribs With Porcini-Port Wine Sauce. These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera] Note: Serve the short ribs alongside sautéed spinach, roasted carrots or herb-roasted fingerlings.
Or skip this type of plating entirely. Instead, pull the meat from the bones, shred it and return it to the sauce. Serve it with thick pasta, such as pappardelle or rigatoni. Honey-Glazed Spareribs Recipe - Grace Parisi. Easy Beef Stew Recipe. A lot of stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy.