Archive for Meat
Sep
11
Short Rib Ragu Over Homemade Pappardelle – Episode 87
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So finally the short rib ragu- with a long holiday weekend in the rear view mirror it seems I have been waiting to put this up for a week- So here she be- Short ribs are very interesting to cook with because the get to a point were they become like rubber balls so timing your cooking process becomes key. If you plan on trying to create this dish in a 2 hour window believe me you will wish you were eating a super pinky instead of the short rib- but just a few more hours will reward you with a beautiful meat that unlike many other meats does not lose its rich, mouth fillingflavor. For me short ribs are like the triple chocolate warm molten dessert- just a decadent treat. Again the pasta dough recipe is Episode 85 and the making of the Pappardelle is Episode 86
I have seen recipes and cooking shows were they pre boil the short ribs to get a head start on the tenderizing process- PLEASE don’t do that, allow for the extra time to slow cook these beauties in the base it will be served in. Also I seemed have not hit record during the return of the meat to the sauce- basically I retrieved the bones from the sauce- they had separated from the meat then fished the meat out- the meat will have a piece of cartilage so depending on who you are serving you can just leave it or pick it out- I knew my audience pretty well-after all she never leaves! So I picked the meat off the cartilage returned 80% back to the sauce then tossed the pasta and applied a handful of meat to each serving.
With the weather cooling this really is the perfect dish to make on a Sunday and truthfully as long as you give it the proper cook time you could eliminate 50% of the ingredients and still get a great tasting ragu.
Also don’t forget to watch Episode 88 to win a Authentic Yankees Jersey
Sep
02
The Kahuna Dog! The Most Fun You Will Have With A Wiener! Episode 81
Posted by: | CommentsSo following on the footsteps of Hot Dog Taste Test Tuesday Episode 80 - I figured I better make a Kahuna Dog for everyone- While a small bit of footage goes missing I think you will get the idea. So go ahead and give the ole Kahuna Dog a try and get ready for the most fun you will have with a wiener this year-and this wienie is guaranteed not to disappoint!
Aug
27
So I wine drinking crotchety buddy of mine TimF from Chicago had mentioned a while back he did some burgers from ground shortrib meat and as I was strolling through the dead cow section I noticed some beautiful boneless shortribs and said what the heck. So I picked up a good selection and gleefully pranced home to grind some meat. I love grinding my own meat with the Kitchen Aid as you get better quality and safer conditions- I always soak my equipment….uhm meat grinder in a few tablespoons of bleach and a gallon of water before and after grinding.
Anyway these were some of the most juicy burgers ever and had a great flavor- Now will it replace my Sirloin grind on a permanent basis- maybe not but this was flat out great and definitely will be added to the rotation.
Aug
14
I am a junkie for mashed potatoes and always will make way more than I can eat- of course this has a benefit and that benefit is gnocchi which is another food favorite of mine. While not traditional to make gnocchi this way they do come out great- often ties tastier than the original way. I will do a video on that also. So in this episode we have shell steak and gnocchi a great combination. The cheese I used is a great French Roquefort which is in the blue family of cheeses.
I will do another short episode that features the shell steak and its preparation.
And as was pointed out Rutgers opens 5 days prior to the Howard game against Cinci. so nothing is good about that game date!
Aug
13
Veal Milanese With Fresh Tomato Salsa over Ruchetta – Episode 64
Posted by: | CommentsVeal Milanese is a great dish that tastes amazing when made fresh and tastes just as good left over on a good piece of crusty bread. I top this veal with an Italian tomato topping which I made a similar one of in Episode 63. I refer to the tomato topping as bruschetta though that is not really what it is – So I am looking for a better term than Italian Tomato Salsa- any help would be appreciated. I love this dish over arugula because it offers a great peppery compliment to the veal. Enjoy!
A little Wiki on Arugula(balancing the Wiki inclusions)
Eruca sativa (syn. E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), also known as rocket or arugula, is an edible plant. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey.
It is now cultivated in various places, especially in Veneto, Italy, but is available throughout the world. It is also locally naturalised away from its native range in temperate regions around the world, including northern Europe and North America. In India, the mature seeds are known as Gargeer.
It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads but also cooked as a vegetable with pasta sauces or meats in northern Italy and in coastal Slovenia (especially Koper/Capodistria), where it is added to the cheese burek. In Italy, arugula is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it won’t wilt in the heat.
On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. The liquor is a local specialty enjoyed in the same way as a limoncello or grappa and has a sweet peppery taste that washes down easily.
Vernacular names include Garden Rocket,Rocket (British English),Eruca, Rocketsalad, Arugula (American English), Rucola (Italian), Rukola (Macedonian, Serbian, Slovenian, Polish), Rugola (Italian), Rauke (German), Roquette (French), Rokka (Greek), Roka (Turkish), Ruca (Catalan), Beharki (Basque), Voinicică (Romanian) Rúcula, Oruga and Arúgula (Spanish), Rúcula (Portuguese), Ruchetta (Italian) and Rughetta (Italian).
Aug
05
Asian Inspired Hoisin Beef Tacos With Yuca Slaw – Episode 58
Posted by: | CommentsFirst off I was a little tired by time I got around to cooking this so bear with my not so riveting self for a minute or two- it will be worth it as the food is better than the cook this time.
Here is another great way to use left over grilled meats- I had some left over Prime Sirloin steak and decided to whip up some Asian infused tacos- I wanted to use a few different ingredients so I scratched my head, pulled splinter from finger and said “Jicama” great- well not so great the Jicama was Jicagarbage- rotten through and through- So back to the market I went and got me some “Yuca” so after a failed attempt or a successful attempt at creating a blob or a bad tapioca-I finally got it right-
A little Wiki on Yuca:
Cassava, yuca, or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Cassava is the third largest source of carbohydrates for human food in the world, with Africa its largest center of production. The flour made of the roots is called tapioca. Cassava is classified as “sweet” or “bitter” depending on the level of toxic cyanogenic glucosides. Improper preparation of bitter cassava leads to a large number of cases of a disease called konzo. Nevertheless, farmers often prefer the bitter varieties because they deter pests, animals, and thieves.
The name “cassava” is sometimes spelled cassaba or cassada. In English language publications, the plant may be occasionally called by local names, such as yuca (most of Spanish-speaking Americas), mandioca, aipim, or macaxera (Brazil), kassav (Haiti), mandi´o (Paraguay), akpu or ugburu (Nigeria),bankye(Twi-Speaking Ghana), mogo or mihogo (Swahili-speaking Africa), kappa (India), maniok(Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), củ sắn or khoai mì (Vietnam), manioke or manioca (Polynesia)
Jul
31
Frittata With Ham, Potato and Cheese – Episode 55
Posted by: | CommentsSometimes your fridge throws you leftovers and extra eggs and then it is time to make a Frittata- While true farm fresh eggs raise this dish to another level of well really goodness? Anyway this is a classic Italian staple that gets made and left out on the counter for all to snack on through out the day. This one has ham, cheese and potatoes cause that’s what I had. Jarlsberg cheese was on sale and of course I bought to much so that goes in- not traditional but pretty tasty- So whip one of these bad boys up and you will not be sorry- We had this for dinner but really it can be eaten for any of the 5 meals through ou the day.
Jul
30
How to Make Veal Sauce and Pappardelle – Episode 54
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If you are getting a black screen with a play button, go ahead and hit the play button the video will work-this is an issue on YouTubes end- if it persists I will just swap out for the Viddler version
After we had our grilled veal porterhouses there was some leftover meat on the bones so veal sauce over pasta is on the way. When making chicken or turkey you never throw away the bones- you make soup. Lobster & Shrimp shells-you make stock and bisque and with veal and beef go ahead and make some great basis for sauces. Also Little Kahuna does a little taste test himself in this episode.
2005 Bodegas Diaz Bayo Ribera del Duero Nuestro - Spain, Castilla y León, Ribera del Duero (8/15/2010)
2007 Mockingbird Hill Cabernet Sauvignon - USA, California, Napa Valley (8/12/2010)
N.V. Ca' Furlan Cuvée Béatrice - Italy, Veneto (7/25/2010)
2009 Bodegas Ateca / Zabrin Calatayud Garnacha de Fuego Old Vines - Spain, Aragón, Calatayud (7/25/2010)
2008 X Winery White X - USA, California, North Coast (7/3/2010)
2008 Alexander Valley Vineyards Zinfandel Redemption - USA, California, Sonoma County, Dry Creek Valley (7/3/2010)
2003 Toad Hollow Pinot Noir Eye of the Toad - USA, California, Sonoma County (7/20/2010)
2007 Buehler Vineyards Cabernet Sauvignon - USA, California, Napa Valley (7/3/2010)
2006 Tenuta Sette Ponti Crognolo Toscana IGT - Italy, Tuscany, Toscana IGT (6/17/2010)
2006 Marietta Cellars Petite Sirah Alexander Valley - USA, California, Sonoma County, Alexander Valley (7/9/2010)