Posts Tagged ‘meat’

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  Middle Eastern Flatbread Pizza

  May 24th, 2011 | Appetizers and Small Plates, Easy to Prepare, Meat Dishes, Recipes | Angela G. | No Comments

  This simple pizza is a riff off of the Lebanese treat, manaeesh, that’s like a pizza with ground meat and sumac. Rather than marinara and sausage, you’ve got hummus and delicately spiced ground beef.  Mozzarella meets the melty craving and feta adds salty goodness.  Top it all off with cool, lemony tabouleh (which you can buy or make for yourself) and you are in business.

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  Butterflied Chicken with Lemon and Herbs

  May 12th, 2011 | Main Courses, Meat Dishes, Poultry Dishes | Angela G. | No Comments

  I adore the way in which a little love, butter or olive oil, salt, pepper and aromatics transform the lowly chicken into something worth honoring. Crisp, golden skin and tender meat come into their own with very little effort, and a homestyle supper is on the table for loved ones without a second thought. Or if you love them EVEN more, you’ll just tuck in with them without even leaving the kitchen.

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  Pappardelle con Cinghiale

  May 4th, 2011 | Easy to Prepare, Main Courses, Meat Dishes, Pasta Dishes | Angela G. | 2 Comments

  I’ve toyed with the definitive recipe for bolognese from Marcella Hazan, and in making a few tweaks, discovered that I could replicate her 5 hour masterpiece with literally 20 minutes in the pressure cooker. Genius! And what a lovely way to coax the boar into tender glory.

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  Spicy Bucatini with Wild Boar Meatballs

  May 3rd, 2011 | Easy to Prepare, Main Courses, Meat Dishes, Pasta Dishes | Angela G. | 2 Comments

  For those in the know, the secret to a good meatball is a good crust on the outside and a tender, juicy center. Although I’ll still sear off a meatball or two in a pan with olive oil, I’ve since converted to the baked meatball camp. You still get the lovely outer crust and it’s a whole hell of a lot less messy since you don’t have to tend to these over a greasy stove top.

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  Quick Caldo Verde

  January 3rd, 2011 | Main Courses, Meat Dishes, Recipes, Soups and Stews | Angela G. | 1 Comment

  Like Italian Wedding Soup, Caldo Verde is a celebration of meat, greens and broth, with the star carb as tender, simmered potatoes. This soup is as hearty as it is easy to make, and a great use of winter kale when in season, cheap and plentiful.

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  Savory Meat Pie

  January 3rd, 2011 | Baked Goods, Cakes, Pies and Tarts, Main Courses, Meat Dishes, Recipes | Angela G. | No Comments

  This version, though similar in construction to the French Canadian tourtiere, is all its own – a hearty blend of meat, vegetables and spices that produce a pie that looks gourmet. And yet, it only takes a few minutes of actual work – the meat becomes meltingly tender from simmering in milk and wine for a little under an hour, which you can leave bubbling away while you take care of other things. Not a bad deal at all.

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  Porcupine Meatballs (Italian Beef Meatballs with Rice)

  November 3rd, 2010 | Main Courses, Meat Dishes, Recipes, Rice Dishes | Angela G. | No Comments

  The porcupine “quills” come from rice – in this case, I use a pint of leftover white rice from Chinese takeout, but you can use any leftover rice or even partially cooked instant rice. With the instant variety, as the rice cooks it absorbs all the flavor from the meat and sauce, working similarly to breadcrumbs. The result is sumptuous and a whole lot easier to come by than an actual porcupine.

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  Grilled Ginger Lemon Chicken

  June 11th, 2010 | Lighten Up, Main Courses, Poultry Dishes, Recipes | Angela G. | No Comments

  This ginger lemon marinade is a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.

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  Lemon Chicken Shish Kebab

  June 10th, 2010 | Easy to Prepare, Lighten Up, Main Courses, Poultry Dishes, Recipes | Angela G. | No Comments

  I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work. Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.

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  Albondigas (Spanish Meatballs)

  June 9th, 2010 | Appetizers and Small Plates, Meat Dishes, Recipes | Angela G. | No Comments

  Albondigas are often found as part of tapas, a collection of small plates of both hot and cold nibbles hailing from Spain. You’ll probably want to get a good-quality, crusty loaf of bread to use to sop up this absolutely delicious sauce.

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  Pan-Fried Pork and Chive Dumplings (Jiao Zi)

  May 28th, 2010 | Appetizers and Small Plates, Impressive Dishes, Meat Dishes, Recipes | Angela G. | 1 Comment

  The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints. You control exactly what is added to the little delicacies, and you still end up keeping the price down. Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.

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  Pastitsio

  April 22nd, 2010 | Main Courses, Meat Dishes, Pasta Dishes, Recipes | Angela G. | 2 Comments

  Pastitsio is often referred to as the Greek answer to lasagna, but I think that it’s selling it quite short. The rich lamb sauce is more than a simple bolognese, and gains character from cinnamon and cloves.

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