Category: meat
1/3/21 VEAL OSSO BUCCO WITH PINE NUT GREMOLATA AND STEEL CUT OAT RISOTTO
This Sunday I made veal osso bucco and oat risotto. The osso bucco recipe was from Suzanne Goin’s Sunday Suppers on page 89. This dish was not quick, but was eaten quickly. The meat was very tender and the lemon complemented the meat very well. Since we didn’t have arborio rice for the risotto, I […]
Continue Reading...11/15/20 SHORT RIBS
This Sunday’s supper is short ribs. The recipe can be found in Suzanne Goin Sunday Suppers on page 300. The short ribs were very tender and juicy. The recipe was easy, but the short ribs took a few hours to cook. The hardest part was making sure that the short ribs were fully submerged under […]
Continue Reading...10/18/20 CASSOULET
For this Sunday’s post, I made cassoulet. It took three days to make. The recipe I used was primarily from Michael Schlow’s cookbook It’s About Time on page 149, but I also added some extras recommended by Julia Child. Cassoulet is a mixture of white beans (I used Cannellini Beans), garlic sausage, duck confit, and […]
Continue Reading...10/4/20 PAELLA WITH LOBSTER, RABBIT, MUSSELS, CHORIZO, SHRIMP, AND CHICKEN
For this Sunday’s post, I made Spanish paella. Paella is from Valencia, Spain and is made of rice and leftovers. That is why it tends to use a variety of meats and seafoods. This was my first time making paella. The dish was quite hard. I cooked the paella on the grill because it dispersed […]
Continue Reading...9/27/20 LAMB SIRLOIN WITH BRAISED RICE SOUBISE, SAGE BROWN BUTTER CORN AND MUSHROOMS, AND CUCUMBER YOGURT WITH MINT
This Sunday, I made lamb sirloin. The recipe can be found in Suzanne Goin’s A.O.C. cookbook on page 183. The lamb was a pretty simple dish — just 8 minutes of browning followed by 40 minutes in the oven. The key to the dish is marinating it overnight in advance. It was very juicy. The […]
Continue Reading...9/13/20 ROAST SUCKLING PIG
This Sunday I made a Roast Suckling Pig. The recipe was from celebrity chef Emeril Lagasse who is from Fall River, Massachusetts. My grandparents are from Fall River. The pig took three days. On the first day, I put salt and pepper on the pig and refrigerated it for 12 hours. On day two, I […]
Continue Reading...7/19/20 GRILLED VEAL CHOPS WITH FRESH CORN ROSEMARY POLENTA AND CURRIED RED LENTILS OVER QUINOA
This week I made grilled veal chops, another one of Suzanne Goin’s recipes from Sunday Suppers at p. 369. I also made her fresh corn polenta (p. 132), but I added rosemary. I had some red lentils and quinoa I wanted to use up, so I cooked up curried red lentils with coconut milk and […]
Continue Reading...7/5/20 FOURTH OF JULY WEEKEND WAGYU BEEF BURGERS, HASSELBACK POTATOES, AND FRUIT SALAD
For the Fourth of July this year I grilled Wagyu Burgers from our local butcher. The burgers were between half and three-quarters inch thick, and they were very juicy. I also decided to use a Brioche bun that was toasted on the grill to complete the burgers. Most of the dishes I make take a […]
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