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Posts in beef, veal

Rib Roast with Red-Wine Pan Sauce
Post | Linda Avery on 05.05.05 | No Comment
Rib Roast with Red-Wine Pan Sauce

by Bill Niman and Janet Fletcher
from The Niman Ranch Cookbook
adapted from a recipe by Ashley Christensen of Enoteca Vin, Raleigh, NC
(Ten Speed Press, 2005)
Serves 4 to 6
Residents of the Raleigh-Durham area were delighted when a …

Grilled Tri Tip with Black Olive Aïoli
Post | Linda Avery on 05.05.05 | No Comment
Grilled Tri Tip with Black Olive Aïoli

by Bill Niman and Janet Fletcher
from The Niman Ranch Cookbook
adapted from a recipe by chef Suzanne Goin
(Ten Speed Press, 2005)
Serves 4 to 6
Chef Suzanne Goin has two successful restaurants in Los Angeles, and her commitment …

Steak Fajitas
Post | Linda Avery on 08.05.04 | No Comment
Steak Fajitas

Tacos al Carbon
by Robb Walsh
from The Tex-Mex Cookbook
(Broadway Books, 2004)
Makes 12 fajita tacos
One of the first establishments to cash in on the fajita craze was the restaurant in Austin’s Hyatt Hotel. But since fajita meat …

Dean Fearing’s Mansion Roadhouse Burger
Post | Linda Avery on 06.27.04 | No Comment
Dean Fearing’s Mansion Roadhouse Burger

by Rebecca Bent with Tom Steele
from Burgers: 50 Recipes Celebrating an American Classic
(Clarkson Potter, 2004)
Serves 4
The famous Mansion on Turtle Creek in Dallas is often referred to as the birthplace of innovative Southwestern cuisine, thanks …

Sautéed Veal Cutlets | Saltimbocca
Post | Linda Avery on 06.06.04 | No Comment
Sautéed Veal Cutlets | Saltimbocca

by Julia della Croce
from Roma: Recipes From In and Around the Eternal City
(Chronicle, 2004)
Serves 4
Saltimbocca, meaning veal that “jumps in the mouth” because it is so tasty you can’t wait to eat it, was invented …

Mini-Cheeseburgers With Waffled White Bread
Post | Linda Avery on 05.11.04 | No Comment
Mini-Cheeseburgers With Waffled White Bread

by Rebecca Bent with Tom Steele
from Burgers: 50 Recipes Celebrating an American Classic
(Clarkson Potter, 2004)
Serves 4
Mini-burgers make perfect party food: Guests can hold them in one hand. Because mini-burger buns are not easily purchased, I …

Portuguese Pineapple Picando Burger
Post | David Leite on 05.10.04 | No Comment
Portuguese Pineapple Picando Burger

by Susan Mello
Makes 4 burgers
Picando means spicy or prickly, and this burger with a bite is by cook-opera singer-and-musical performer Susan Mello. In 2003 it took top honors in Sutter Home’s Build a Better Burger …

Skirt Steak with Caramelized Shallots
Post | Linda Avery on 05.05.04 | No Comment
Skirt Steak with Caramelized Shallots

Bavette à la Bordelaise 
by Thomas Keller
from Bouchon
(Artisan, 2004)
Serves 4
The bavette is a variation of the classic steak frites, and every bit as satisfying. The skirt steak is quickly sautéed and served medium-rare with heaps of …

Burmese Beef Curry with Vermicelli Rice Noodles
Post | Linda Avery on 05.05.04 | No Comment
Burmese Beef Curry with Vermicelli Rice Noodles

by Ching-He Huang
from China Modern
(Kyle Books, 2006)
Serves 2
A delicious Burmese curry that you can adapt to your taste. If you can’t take chiles, reduce the quantity or, if you love spiciness, increase the number of …

Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut
Post | Linda Avery on 05.05.04 | No Comment
Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut

by Bobby Flay with Julia Moskin
from Bobby Flay’s Boy Gets Grill
(Scribner, 2004)
Serves 4 as appetizer; can be doubled
My favorite dish for grilling or a tailgate party takes only a little more effort than plain hot …

Grilled Beef with Rosemary, Capers, and Lemons
Post | Linda Avery on 03.23.04 | No Comment
Grilled Beef with Rosemary, Capers, and Lemons

by John Ash with Amy Mintzer
from John Ash Cooking One on One
(Clarkson Potter, 2004)
Serves 4 to 6
This dish epitomizes the best of Italian cooking — just a few great ingredients treated simply, but the result …