Meat

 
These brightly-flavored baby back ribs combine all of my favorite things about Chinese cuisine: sticky-sweet sauces, quick cooking times, and… pork!  I would recommend doubling this recipe, cause, you know, you’ll be hungry again in 30 minutes.

Makes: 20 sticky ribs
Total kitchen time: 2 hours, plus marinating time

Shopping List:

• 2-3 slabs baby back ribs (about 20 ribs)
• 4-6 yards heavy duty aluminum foil
• 5 cloves garlic, smashed
• 1 tbsp. ginger, freshly grated (no, you can’t use the powdered stuff)
• 1 tsp. orange zest
• 1 tbsp. orange juice
• 1/2 cup olive oil
• 2 tbsp. rice vinegar
• 4 tbsp. teriyaki marinade (in a bottle, Asian food section of your grocery store)
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 cup Hoisin Sauce
• 1/2 cup Chinese Barbeque Sauce
• 1/4 tsp. chili oil (add more if you like ‘em hot)
• 1 tbsp. sesame seeds
• 2 green onions, finely sliced (for garnishing)

1. In a small food processor, combine the smashed garlic, ginger, orange zest, orange juice, olive oil and vinegar.  Pulse on high for 30 seconds, or until you see very small, even pieces of garlic mixed throughout. 
2. Add the teriyaki marinade, salt, pepper, Hoisin Sauce, Chinese Barbeque Sauce and chili oil and pulse for a few more seconds to combine.  Reserve about 1/3 of the sauce mixture in an airtight container. 
3. Lay out two sheets of aluminum foil, large enough to cover one slab of ribs.  Place one slab in the center of the sheet and coat well on all sides with the sauce (from the 2/3 pile, not the stuff you reserved earlier).  Seal the ribs into a pouch with the inner sheet of aluminum foil.  Be sure to crimp all the overlapping edges tightly.  Next, seal the ribs with the outer sheet of foil.  This is your insurance policy.
4. Let the ribs marinate overnight.  When you are ready to rock and roll, preheat your oven to 300°F and set your top rack in the middle of the oven.  Place your rib packages directly on the rack and bake, sealed, for 1 hour.
5. Carefully remove the packages from the oven and open the top.  They will be HOT and hot liquid will come pouring out.  There, I warned you. 
6. Remove the ribs to a foil-lined baking sheet and smother them with the reserved sauce.  Crank your oven heat to 400°F and let the ribs bake for another 15-30 minutes.  You want the sugar in the sauce to caramelize, giving you a slightly crispy crust.  Watch the ribs carefully at this point, though – there is a fine line between caramelized and burnt.
7. Remove the ribs from the oven and place on a cutting board.  With a big, heavy knife, separate the ribs by cutting through the meat between the bones.  Garnish with green onions and sesame seeds.

You might also want to close the blinds and turn off the lights while you’re cooking.  About 30 minutes into the baking process, they start to smell so good that your neighbors will show up unexpectedly.  Just don’t make any noise when the doorbell rings and you should be all right.  Or, follow my earlier advice and double the recipe.

 
Majestic, isn’t it?  For many households, prime rib is a once-a-year tradition.  After all, there’s something about the Flintstones-sized scale of this chunk of cow that begs for a special occasion.  However, preparing this roast couldn’t be simpler.

Makes: 6 Flinstones cars flip
Total kitchen time: about 3 hours

Shopping list:

• 1 6-lb. bone-in rib roast
• coarse salt and freshly ground black pepper

1. Do ahead: season the roast with coarse salt and pepper and place in a roasting pan.  Cover with plastic wrap and refrigerate, 1-3 days.
2. Let the roast come to room temperature for about 2 hours before cooking.  Preheat the oven to 425°F and adjust the rack so your roast will be in the middle of the oven.
3. Bake the roast, bone side down, for about 20 minutes or until a crust has started to form.  Flip the roast over and reduce the heat to 300°F.  Bake until the internal temperature reaches about 125°F, about 2 hours, basting often with the pan drippings. If you have a probe thermometer, this is a great time to use it.  If you have an instant-read or meat thermometer, that will work too.  You want to carefully ensure that the roast doesn’t cook too quickly, or the meat will be dry and tough.  If necessary, reduce the oven temperature so that you glide into 125° as slowly as possible.
4. Remove the roast and let it rest at least 30 minutes before carving.  If you skip this step, you’ve just wasted all the hard-earned money you spend on this glorious slab of beef. 

Horseradish Cream Sauce:

• 1 1/2 tbsp. horseradish root, grated
• 1 tbsp. all-purpose flour
• 1 1/2 tbsp. butter
• 1/4 cup diced white onion
• 2 cloves roasted garlic
• 1/2 cup heavy cream
• salt and pepper to taste

1. In a small saucepan, combine the butter and flour over meduim-high heat.  Add the onion and sweat about 5 minutes.  Add the roasted garlic and stir to combine.
2. Add the horseradish root (as much or as little as you like) and cream.  Bring the sauce to a boil, then reduce the heat to a simmer.
3. Using an immersion blender, food processor or regular blender, puree the sauce until smooth.  Season with salt and pepper (and more horseradish root!!!)

You might be asking yourself, “Self, what is farmhouse nigiri?”.  That’s great, I appreciate your  inquisitive nature.  This dish combines all of the best qualities of savory, country cooking (roasted lamb, risotto, chevre and red beets) with the presentation quality and finger-foodiness of sushi.  It may sound strange, but one bite and anyone will be convinced: this is excellent. 

Makes:  2 people eat lamb with chopsticks
Total kitchen time: 45 mins

Shopping list:

• 1/2-lb butterflied leg of lamb, trimmed
• 2 cloves garlic, smashed and roughly chopped
• 12 slices of proscuitto (yes, as you can see, this recipe also works with bacon.  Yum!)
• 1/2 cup arborio rice
• 1 pat butter
• 1/4 cup dry white wine
• 1 cup chicken broth
• 1 red beet, steamed and julienned
• 2 tbsp sharp goat cheese
• 2 tbsp olive oil
• aged balsamic vinegar (for dipping)
• salt and pepper

1. Preheat your oven to 450F.  Heat a very heavy skillet (large enough for the lamb) with a lid over high heat.
2. In a small pot, melt the butter into 1 tbsp of olive oil over high heat.  Add the rice and stir until you can smell a nutty aroma, about 2 minutes.
3. Add the white wine and bring to a boil.  Reduce the heat to a simmer and add half of the chicken broth.  Simmer, stirring occasionally, until the broth has been absorbed.  Then, add the rest and repeat.
4. Meanwhile, salt and pepper the lamb and rub with garlic and olive oil to coat.  Sear the meat on all sides in the skillet.  Reduce heat to medium and cover.  Cook, turning once, until the lamb registers 130F, about 10 minutes.  Let the lamb rest 5 minutes, then slice into thin, bite-sized pieces.
5. Add a spoon full or two of pan drippings from the lamb into the risotto.  Take a taste, if you like. 
6. Lay out a slice of proscuitto.  Spread a thin, even layer of risotto on the proscuitto, not quite to the edge.  Next, sprinkle on a little bit of goat cheese and a few stick of steamed beet.  Then, add a few pieces of lamb and roll the whole thing up.  Be careful not to overstuff your rolls or they won’t hold together.
7. Place the rolls, seam side down, on a greased baking sheet and bake until the proscuitto is slightly crispy (about 5 minutes, depending on your oven).

Serve with balsamic vinegar dipping sauce and a spoonful of risotto on the side.  These will also make great hors d’oeuvres, even without the lamb!  For kicks, insist on eating them with chopsticks.

Let’s get one thing straight: this isn’t your aunt Mildred’s pot roast.  So, throw out any images you’ve got of dry, tough meat and bland veggies.  This is a pot roast for the twenty-first century – a tour de force for red meat.  With a bit of time (and a sprig of rosemary, hardy har har) you’ll quickly appreciate the balance and sophistication of this classic dish.

Makes: 50′s housewives horny
Total kitchen time: 3.5 hours

Shopping list:

• 1 4-5 lb beef chuck roast
• 1 cup diced yellow onion
• 1 cup diced celery
• 1/2 cup diced carrot (optional, but I include it for good mirepoix karma)
• 4 garlic cloves, smashed
• 1 oz dried porcini mushrooms
• 1 bouquet garni
• 1 large can (28 oz) whole peeled tomatoes
• 1 1/2 cups beef broth
• 1 1/2 cups tawny port (find it in the desert wine section of your grocery store.  Don’t spend more than $10 per bottle.)
• 2 tbsp olive oil
• salt and pepper

1. Preheat your oven to 300F.  Pat the chuck roast dry with a paper towel.  This will help the meat brown nicely.  Salt and pepper the beef with coarse salt and freshly ground black pepper.
2. In a shallow bowl, cover the porcini mushrooms with boiling water and let them sit for about 15 minutes.  Roughly chop and set aside. 
3. On the stove, heat a large, oven-proof dutch oven with a tight-fitting lid over high heat (you can adapt this recipe for a slow cooker, but a dutch oven is really ideal here).    Add the olive oil and heat until it starts to smoke.
4. Add the beef and sear on all sides, about 2 minutes per side.  We’re not trying to cook the beef here, just to develop a delectable brown crust.  Remove the beef and let it sit on a platter until we’re ready for it again.
5. Add the onion, celery and carrots (if you’re using ‘em) and saute until they begin to brown.  Add the garlic and mushrooms and saute for another minute or so.  Your kitchen should smell really good right now.
6. Using your bare hands, crush the tomatoes into the pot.  Be careful not to squirt tomato guts all over yourself or the police will have probable cause to search your apartment.
7. Add the port and bring everything to a boil.  Add the beef broth and boil again. 
8. Return the meat to the pot and nestle it as far beneath the broth and veggies as possible.  Put the lid on the pot and transfer it to the oven.
9. Bake for 3 hours, turning once or twice to make sure everything is running smoothly. 

The meat will be so tender that it will fall apart as you plate it.  Serve atop some parmesan polenta with a big hunk of crusty bread.  Oh, and you’ll thank me the next day when you have the best leftovers of your life.

This is a delicious winter recipe, suitable as an elegant dinner for two, or scaled up and served for company.  Get creative with your lamb crusts – herbs, nuts, figs, sausage and breadcrumbs all make excellent choices.

Makes: One rack (about 8 ribs)
Total kitchen time: 45 mins

Shopping list:

• 1 8-10 rib rack of lamb, frenched
• 1 tbsp Herbs de Provence (rosemary, thyme, basil, marjoram)
• 4 cloves of garlic, smashed
• 2 tbsp olive oil
• 3 tbsp cherry preserves
• 1/2 cup Tawny Port
• 1 tsp dark brown sugar
• kosher or coarse salt and freshly ground black pepper

1. Preheat your oven to 400.  On the stovetop, heat a very heavy skillet large enough to comfortably fit the rack of lamb.
2. Pat the rack of lamb dry with a paper towel.  Salt and pepper the meat generously.  Rub on the herbs de Provence, garlic and olive oil.
3. Sear the rack on all sides in the skillet until deep golden brown, about 2 minutes per side.
4. Transfer the skillet to the oven and roast until a thermometer inserted into the thickest part of the meat reads 130F, about 10 minutes.  Let stand at least 5 minutes before carving.
5. Meanwhile, combine the cherry preserves, port and brown sugar in a saucepan.  Bring to a boil and reduce, about 5 minutes.  If necessary, salt slightly to brighten the flavor of the cherries.

You’re going to love this dinner.  As soon as you’re finished, however, you’ll wish you had doubled the recipe!

Here’s my twist on a french classic.  The coriander and mustard provide savory, earthy notes that balance the saltiness of the blue cheese butter.  Add some julienned yam fries and a glass of Cabernet and you’ve got an unbeatable meal.

Makes: 2 enthralled Frenchmen
Total kitchen time: 45 mins

Shopping list:

• 2 8-10 Ounce New York strip steaks
• 2 yams, peeled (try to find evenly shaped yams)
• 2 cloves garlic, smashed and finely diced
• 1 tsp coriander seeds, crushed
• 1/2 tsp mustard powder
• 1/4 tsp white pepper
• 2 tsp unsalted butter
• 5 tsp sharp blue cheese (I recommend Rogue River)
• 1 tsp finely chopped thyme
• 1/4 cup olive oil
• coarse salt and pepper to taste

1. Preheat your oven to 400 and set the upper rack about 8″ from the top. 
2. Using a mandolin or v-slicer, julienne the yams.  You’re looking for thin strips, about 1/8″.  If you don’t have a slicer, you’ll spend the next 2 hours doing this by hand.  Oh well, it’s fun, right?
3. Toss the yams with olive oil and garlic to coat.  Salt generously and spread in an even layer on a baking sheet.  Bake at 400, tossing often to prevent burning.
4. In a mortar and pestle or small food processor, combine the coriander seeds, mustard power, white pepper, 3 wrists of black pepper, about 1 tsp of coarse salt and about 4 tsp of olive oil.  Blend until the coriander seeds are relatively small.
5. Coat the steaks with the coriander mixture and set aside. 
6. Preheat a very heavy skillet over high heat.  Seroiusly, get this thing hot.  Once it is smoking (literally) add the steaks and sear each side until a delicious crust forms, about 2 minutes per side.  Remove the steaks to a plate and let them rest for 5 minutes.
7. Meanwhile, combine the butter, blue cheese and half of the thyme in a small bowl.  Remove the yam fries from the oven and toss with the remaining thyme. 
8. Plate the steaks and fries.  Place a generous dollop of blue cheese butter atop the steak and watch it melt in a ballet of buttery flavor.

Pour yourself a full-bodied glass of red wine and light a few candles.  This dinner can’t be beat.

Did you find the original Lamb Summer Salad a little lacking in testosterone? Well, turn up the Top Gun soundtrack and light your afterburner: the men are cooking!

Although it would be a delicious experiment to add Red Stripe beer to a marinade or BBQ sauce, that is not the reason these ribs are so named. It turns out, quite accidentally, that these ribs are perfect (and I say that without exaggeration) when paired with a bottle of Red Stripe Jamaican Lager.

Makes: 5 lbs
Total kitchen time: all day (with 20 minutes of real work)

Shopping list:

• 1 5-lb slab of pork spare ribs
• 1 roll of heavy-duty aluminum foil (the large, wide roll)
• 3 cups dark brown sugar
• 1/4 cup plus 2 tbsp coarse salt
• 2 tbsp freshly cracked black pepper
• 1 1/2 tbsp ground cinnamon
• 2 tsp paprika
• 1 tsp red cayenne pepper
• 1 tsp celery salt
• 1 tsp ground ginger
• 2 tsp meat tenderizer (optional)
• 2 tsp ground cloves (not optional)

Additionally, for the BBQ sauce:

• 1/2 cup ketchup
• 1 tbsp Worcestershire sauce
• 1/4 tsp liquid smoke
• 1/2 tsp chipotle tabasco sauce
• 1/4 cup apple cider vinegar
• 1/2 cup pan drippings (rib nectar)

1. Combine all of the dry ingredients in a large bowl. Reserve about 3/4 cups of the dry rub to use for the BBQ sauce.
2. Prepare your ribs by laying them on a doubled sheet of heavy aluminum foil, large enough to cover the slab of ribs (don’t cut the slab into smaller sections). Coat both sides of the slab generously with dry rub. Wrap tightly in the foil and refrigerate until ready to cook (for best results, let the ribs sit overnight in the dry rub).
3. Preheat your oven to 200 F. Since this is an unusually low cooking temperature, you may want to use an oven thermometer to ensure the temperature is correct. Place the ribs on the middle rack and put a large drip pan (a roasting pan works fine) below. They’ll leak, so be prepared. [Alternately, you can cook the ribs directly on your grill. Turn on one burner to low and place the ribs on the opposite side of the grill.]
4. Cook for about 8 hours or until the meat starts to separate from the bone. When you remove the ribs from the oven, the foil package will contain a lot of juice. Reserve 1/2 cup of the liquid in a large bowl. Add the remaining dry rub (that you saved in step 1) and the wet ingredients to make the BBQ sauce. Stir until combined.
5. If you have a grill available, preheat it over medium-high heat. Cut the slab of ribs in half for easier handling and brush all sides generously with the BBQ sauce. Grill about 2 minutes per side. (If you don’t have a grill, just coat the ribs with the BBQ sauce and serve.)

Now, crack open a case of Red Stripe and enjoy the tender, succulent taste of all that hard work. Life (sip) is (bite) good.

Nothing completes a beautiful summer day like a great steak. And when it comes to satisfying my taste buds and my wallet, flank steak can’t be beat. Wow, that was so incredibly corny…

Anyway, there are 2 secrets (not anymore) to flank steak: 1) Don’t cook it past medium rare, and 2) let it rest at least 10 minutes before slicing. Naturally, flank steak is a very tough, fibrous cut of meat. If you overcook it, it will toughen up and lose its character. Also, if you slice it (remember, with a sharp knife on a steep bias) before the juices have had time to redistribute, it will quickly dry out.

Makes: Enough for 2 frugal gourmets (college students, I’m looking at you)
Total kitchen time: 30 mins (plus marinating time)

Shopping list:

• 1 lb flank steak (just multiply out this recipe if you’ve got a larger crowd)
• 1 cup prepared mojito marinade

1. Place the flank steak in a large shallow dish and cover with the marinade. Cover and refrigerate 30 mins 4 hours. Remove from the fridge at least 40 minutes before cooking to let it come to room temperature.
2. Heat your grill (or grill pan) over very high heat. You want to get a nice char on the outside of the meat before the heat has time to permeate to the center.
3. Grill the steak, about 3 minutes per side, depending on your grill. Use your favorite doneness-testing method (the thumb crevice; cut and peek; tarot card), but don’t let the meat cook past medium rare. Remember, also, that the meat will carryover when it rests.
4. Remove your steak from the grill and let rest for 10 minutes on a carving board. Slice into thin strips across the grain of the meat, holding your knife at a steep angle.

Serve with whatever makes you happiest. Corn on the cob with jerk butter is a family favorite. Or, add your favorite tuber for some “meat and potatoes” action.

These are really really big burgers. Why post a recipe so carelessly anti-cardiac? Because I’m trying to get banner ads from the American beef lobby. Anyhow, consult your doctor before starting this recipe. Or move to Texas.

Serves: 4 giant fire breathing robots
Total Kitchen Time: 40 mins

Shopping List:

• 2 lbs ground chuck (go visit your butcher. Anything labeled “ground beef” contains parts you don’t want to know about)
• 4 hamburger buns
• 1/4 cup rolled oats
• 1/4 cup Worcestershire sauce
• 1 tbsp kosher salt
• 1 tbsp fresh ground pepper
• Monterey Jack cheese (to top)
• 1/2 lb Crimini mushrooms
• 1 tsp butter
• *Special equipment: cast iron skillet or oven-proof skillet

1. Preheat your oven to 425F.
2. Preheat your skillet (preferably a well-seasoned cast iron skillet full of grandma’s bacon’s memories) over medium high heat.
3. Combine the ground chuck, oats, Worcestershire, salt and pepper. Use your hands here and don’t overwork the meat – just enough to get the oats evenly combined.
4. Form 4 1/2 lb patties, about 4 inches in diameter. They’ll be thick (see the picture). Thick is good.
5. Slice the mushrooms into 1/4 in slices and saute with the butter in a small skillet, about 10 mins. Reduce the heat to really really low.
6. Add the patties to the hot skillet and cook about 2 minutes, until the outside is brown and crisp. Don’t flatten them with your spatula; it’s not cool. Flip once and cook another 2 minutes. Transfer the skillet to the hot oven and bake until the meat reaches 135 (if you trust your butcher).
7. Move the burgers to a plate and let stand for at least 5 minutes. Top with cheese and mushrooms, then attempt to fit a bun around it.
8. Make sure your will is up-to-date and your health insurance card is in your wallet. Enjoy burgers with your favorite condiments (I love mayonnaise and BBQ sauce).

This is a great recipe for large groups (especially if you want to make friends). It requires a little planning, but it might be a good excuse for you to meet your neighborhood butcher.

This is my favorite sandwich. It is a perfectly balanced mix of salty, sweet, crunchy and soft. The use of prosciutto and goat brie make it sophisticated enough to serve to guests. Accompany the sandwich with some fresh melon and an Orangina for a great summer lunch. Thanks to Rachel for developing this recipe with me.