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

104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

104. Beef Tenderloin with Cornichon Tarragon Sauce p.416

The recipe
Some good friends were coming to dinner, and I wanted to make something a bit special. When I’m looking for dishes suitable for an occasion, beef tenderloin is frequently at the top of that list. I had frozen part of the tenderloin I used for the Twenty-First-Century Beef Wellington so it was an easy [...]

18 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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103. Grilled Pork Tenderloin with Mojo Sauce p.476

103. Grilled Pork Tenderloin with Mojo Sauce p.476

The recipe
I chose this recipe because it was over 30 degrees, humid, and didn’t look like it was going to cool down overnight. We had dinner late because we couldn’t stand the thought of eating until the relative cool of the evening. This tenderloin fit the bill for a light dish that wouldn’t heat up [...]

16 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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99. Chinese-Hawaiian “Barbecued” Ribs p.491

99. Chinese-Hawaiian "Barbecued" Ribs p.491

The recipe
I wasn’t sure I was going to like these ribs, but I was pleasantly surprised. These are racks of ribs marinated in soy, sugar, ketchup, sherry, salt, garlic and ginger. They’re then baked at 325 for 1 3/4 hours, basting with the marinade every 20 minutes. Everything about the title is confusing, I get [...]

3 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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93. Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic p.502

93. Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic p.502

The recipe
Spring lamb simply prepared is one of the best rewards I can think of for having suffered through a long winter. Spring lamb comes from a younger animal than lamb without an adjective. Generally spring lamb is 3-5 months old, but it can be called lamb right up until a year old. As [...]

16 September 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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77. Twenty-First-Century Beef Wellington p.418

77. Twenty-First-Century Beef Wellington p.418

The recipe
There’s not much left to say about this dish. I’ve described it pretty thoroughly in the posts for Cilantro Walnut Filling and the Sour Cream Pastry Dough . Those two recipes are the main ingredients for the final Beef Wellington recipe. A nice big beef tenderloin seasoned with salt and pepper is thoroughly [...]

20 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 1 Comment
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76. Cilantro Walnut Filling p.420

76. Cilantro Walnut Filling p.420

The Recipe
This is the filling for Twenty-First Century Beef Wellington. The filling for Beef Wellington in the 19th and 20th centuries was a duxelles and paté de foie. It’s a very French preparation which was renamed and popularized by the British. This twenty-first century version has a lot more in common with Argentina than the [...]

17 August 2007 | Beef, Veal, Pork, and Lamb, The Book | 2 Comments
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75. Sour Cream Pastry Dough p.419

75. Sour Cream Pastry Dough p.419

The recipe
This is the crust for Twenty-First Century Beef Wellington. It’s folded over a browned beef tenderloin, covered in Cilantro Walnut Filling, and baked. It’s a very simple dough, made with flour, butter, sour cream and a dash of salt. It’s brought together, then smeared to distribute the fat, and chilled for a couple of [...]

16 August 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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62. Char Siu p.478

62. Char Siu p.478

The recipe
This recipe was a bit of effort, but boy was it worth it. The ingredients are simple and readily available, and they come together in the most delightful way with the judicious application of heat. The recipe calls for a 1 pound boneless pork butt or shoulder. I bought a whole picnic ham (from [...]

27 July 2007 | Beef, Veal, Pork, and Lamb, The Book | Comments Off
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53. Old Fashioned Meat Loaf p.448

53. Old Fashioned Meat Loaf p.448

The recipe
Take cover! NORAD has detected an extraterrestrial turd loaf coming in fast over the arctic. It wants our Humpback whales to save the future.
This was not the most visually appealing dish I’ve ever made, but it did taste good. I think it’s um, distinctive, shape helped with the flavour too. I’ve made meatloaf [...]

15 July 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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48. Island Pork Tenderloin p.475

48. Island Pork Tenderloin p.475

This recipe from Epicurious includes the tenderloin recipe from The Book, and a bonus salad.
This was an incredibly easy and delicious way to prepare a pork tenderloin. It took almost no forethought because it’s based entirely on pantry staples. Chances are I wouldn’t even have to go out to get the tenderloins. I’m liable to [...]

8 July 2007 | Beef, Veal, Pork, and Lamb, The Book | 3 Comments
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