Grass-Fed Beef Bulgogi
Bulgogi means “fire meat” in Korean and is the name of a beef dish in which paper-thin sliced meat is soaked in a flavorful combo of soy sauce, black pepper, ginger, rice wine, and pureed fruit. Wrap it up in lettuce cups with short-grain brown rice.
Continue reading » »Barbecued Beef Brisket
Soaking the hardwood is crucial for successful barbecue. As you may have learned while camping, wet wood produces lots of smoke–bad for camp-outs but just what you want for barbecue. For brisket and other relatively lean cuts, basting is necessary to keep the meat moist; any kind of high-quality beer will work well in this recipe. Hardwood chunks are ideal, since they burn slowly and produce gentle, consistent smoke.
Continue reading » »Braised Rabbit with Easy Pan Sauce
You’ll want a tender “fryer” or “young” rabbit for this recipe; fryers typically weigh less than 3 pounds. Ask the butcher to cut the rabbit into six serving pieces, which makes this a simple dish you can prepare on a weeknight.
Continue reading » »Veal Scaloppini with Shallot-Caper Sauce
This dish is a fresh twist on the classic veal piccata. Although it has an air of elegance, this whole dish comes together in less than 15 minutes.
Continue reading » »Spiced-Rubbed Skirt Steak
Skirt steak is a great choice for a weeknight meat craving: it cooks up super-fast and takes great to rubs. A few slices served with a plateful of veggies and whole grains brings something traditionally thought of as a nutritional no-no (steak) into a more nourishing category.
Continue reading » »Homemade Beef and Bean Burritos
Talk about fast food. This quickie meal uses high quality store-bought ingredients, pantry spices, and fresh veggies to deliver an improved version of a fast-food staple. Nothing fancy here, but when your schedule is frenzied and you’re considering the drive-thru, consider this 20-minute DIY meal instead. Decrease the chipotle slightly if you’re serving less adventurous palates.
Continue reading » »Buffalo Blue Burgers with Celery Slaw
The inspiration for these burgers is somewhat obvious, but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem.
Continue reading » »Fumiko’s Gyōza
Years back, my mother took a Chinese cooking course and learned this recipe. Our family, including my husband now, has loved it for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect and imperfect still tastes wonderful, so have fun.
Continue reading » »Prime Rib of Beef Au Jus
Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.
Continue reading » »Carnitas de Lia
These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version which is cooked in ample fat. Serve with guacamole, lime wedges, salsa and a basket of hot tortillas.
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