Category Archives: Meat

Salumi Crisps

salami_chips_before

Last fall, one of my clients got the new Barefoot Contessa Cookbook (Barefoot Contessa Foolproof), and in looking through it we both were intrigued by Ina Garten’s recipe for carmelized bacon.

I borrowed the cookbook for the weekend, and because I had all of the ingredients at home, I tried the recipe—but I played with it a bit, of course.

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Happy Easter

lamb chops

Easter comes early this year, and I guess it kind of snuck up on me, because I’m not sure yet what my plans are this weekend. I’ve been busy getting ready for the Boston Marathon (more on that next week!), but here’s a recipe I was thinking about making for Easter dinner. It’s one I recently prepared for a client’s 60th birthday dinner party: Grilled Lamb Chops.

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Fat Tuesday

jambalaya photoFat Tuesday, also known as Mardi Gras or Shrove Tuesday, is the day before Ash Wednesday, the first day of Lent. Ash Wednesday occurs 46 days before Easter, which falls on a different day each year, so it can be as early as February 4 or as late as March 10. Continue reading

Nibbles for Meat Lovers

I had some pre-sliced salami remaining from an event that I wanted to use, but I wasn’t sure how. We were going to a wine tasting at a friend’s house, where we would be tasting Italian wine—Dolcetto from the Piedmont region, to be precise—and that seemed like a perfect time to serve the salami, but how did I want to present it? Continue reading

Super Bowl Brisket

Here’s a great dish to prepare for an early February party–perhaps a Super Bowl gathering, February 5.

This recipe just takes a little planning but very little work. It will take two days total, so plan accordingly. Marinate the meat for 24 hours to get the best flavor, and allow 8 hours to cook the meat. The recipe calls for cooking it in the oven, but I am sure the brisket could be cooked on low in a slow cooker or crock pot for the same amount of time. (I don’t own one, so I’ve never tried it.) Continue reading

Fall Feast: Pork Tenderloin

I like pork tenderloin, especially in the fall. It’s versatile, takes seasoning well, is easy to prepare, and is just a good comfort food.

When I decided to prepare my October “fall feast,” I had a tenderloin in the freezer, and I needed something to serve with the rice-stuffed squash and gingered green beans, so I decided to make this dish. Continue reading

Meat-lovers’ Marinade

For years, I had been using one tried-and-true marinade for flank steak, but then I saw this recipe in The Junior League Centennial Cookbook. It sounded interesting, and I had all the ingredients, so I thought I would give it a try on some tri-tip for a dinner with good friends this past spring.

Since then, I have made it several times with the following modifications: The original recipe called for soy sauce, but I always use a low-sodium variety; and I have never tried it with the recipe’s suggested celery seed or dill, but I like adding green onions. Continue reading