Archives for the 'Beef, Veal, Pork, and Lamb' Category

200. Roast Pork Shoulder Cubano: Puerco Asado p.477

200. Roast Pork Shoulder Cubano: Puerco Asado p.477

The recipe
Very few things in life are as good, or as simple as roast pork. The bachelor party tradition among my group of friends is to spit-roast a pig over charcoal. We recently went in on a roaster and put it through it’s paces before my wedding. Spending the afternoon hanging out and watching the [...]

9 December 2008 | Beef, Veal, Pork, and Lamb, The Book | 5 Comments
Tags: , , , , , , , , , , , , , , ,

195. Pan-Seared Filet Mignon with Merlot Sauce p.428

195. Pan-Seared Filet Mignon with Merlot Sauce p.428

Here’s the recipe for the Merlot sauce part of this dish,
This is the second time I’ve made this dish. The first was almost two years ago, when I made it for my dining companion’s birthday dinner. Part of her birthday present was that the steak would be just for her, not for The Project too. [...]

11 September 2008 | Beef, Veal, Pork, and Lamb, The Book | 9 Comments
Tags: , , , , , , , , , , , , , ,

186. Lillie’s North Carolina Chopped Barbecue p.479

186. Lillie's North Carolina Chopped Barbecue p.479

I can’t find a copy of this recipe online.
Barbecue is one of those things I would dearly love to know a whole lot more about. But living in Montreal means that I’m unlikely to stumble across BBQ competitions, and there are very few pit masters looking to take on an apprentice. My lack of a [...]

29 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
Tags: , , , , , , , , , ,

185. Tomato Barbecue Sauce p.479

185. Tomato Barbecue Sauce p.479

There’s no recipe for this one on Epicurious.
This barbecue sauce is meant to accompany Lillie’s North Carolina Chopped Barbecue, which we’ll get to next time. It’s apparently the style of barbecue sauce popular in Lillie’s part of North Carolina, and is best served slathered over chopped pork barbecue. It probably works well on most grilled [...]

9 August 2008 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
Tags: , , , , , , , , , , , , , , , ,

183. Georgian Pork Stew p.485

183. Georgian Pork Stew p.485

The recipe
The Georgian Salsa called ajika, which I blogged about last time totally blew me away. This pork stew uses a lot of the same flavours, and integrates the ajika as an important ingredient, so predictably, I like it a lot. The stew uses some unusual ingredients including summer savory, corriander seeds, fenugreek, and dried [...]

21 July 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
Tags: , , , , , , , , , , , , , , , , , , ,

179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

179. Lemon Garlic Lamb Chops with Yogurt Sauce p.504

The recipe
The world is clearly changing, and The Book is starting to get a little bit dated. It’s only 4 years old, but a few things have changed in that time. I mostly notice it with specialty ingredients, which The Book suggests I’ll have to get by mail-order, but that are available at my local [...]

8 July 2008 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
Tags: , , , , , , , , , , , , , ,

164. Beef Bourguignon p.440

164. Beef Bourguignon p.440

The recipe
I grew up on boeuf bourguignon, we could be guaranteed to have it at least once a month during the winter. Since a braised dish like this is better a day or two after it’s cooked, my mom would usually make it on a Sunday, and it would sit on the chilly garage floor [...]

16 May 2008 | Beef, Veal, Pork, and Lamb, The Book | 10 Comments
Tags: , , , , , , , , , , , , , , , , , , , , , , , , ,

145. Cider Braised Pork Shoulder with Caramelized Onions p.476

145. Cider Braised Pork Shoulder with Caramelized Onions p.476

The recipe
I love to braise. It’s almost worth suffering through the interminable and bitter winter of Montreal to do it. Of course you could braise all year round if you really wanted to, but somehow simmering meat for hours in the middle of July just doesn’t sound like a good idea. Braised meats are delicious, [...]

7 February 2008 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
Tags: , , , , , , , , , , , ,

129. Posole: Pork and Hominy Stew p.486

129. Posole: Pork and Hominy Stew p.486

Epicurious doesn’t have a recipe for this one, but one of the posole recipes I found on there looks great, and might address some of my concerns with this dish.
I was really excited to make this. My dining companion came home raving about the posole at Le Jolifou, a great Montreal restaurant which specializes in [...]

7 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 7 Comments
Tags: , , , , , , , , , , , , , , , , , ,

127. Barbecued Chile-Marinated Spareribs p.490

127. Barbecued Chile-Marinated Spareribs p.490

There’s no recipe for this one.
These ribs are dead simple, but they take some forethought. The ribs are simmered in water for an hour, then marinated in sauce of New Mexico chiles, ketchup, garlic, cider vinegar, brown sugar, salt, tequila, vegetable oil, ground cumin, and ground allspice for the next eight hours. Half of the [...]

3 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
Tags: , , , , , , , , , , , , , ,

Search

Progress so far

 15.6%

Pages

Chapter by Chapter

Categories

Recent Comments

Archives

Meta

Also Attempting The Gourmet Cookbook

Cook-Through Blogs

Food Blogs





copyright
Creative Commons License

For people who dig looking at pictures of food made by me.