Entries from Palmabella's Passions tagged with 'Meat'

Short Ribs with Figs, Rum and Honey

This is an "oldie but goodie" recipe of mine. It has finally cooled down in the evenings, so I thought it would be good to have these in the oven while we waited for Federico to finish soccer practice...

Sausage-Apple-Cheddar Hand Pies

Dough: 2 1/2 cups flour 1/2 t. salt 1 cup cold, unsalted butter, cut in small pieces 1/4 cup plus 2 T. ice water 1/2 c. grated cheddar In a food processor, combine the flour, cheddar and salt. Work...

Stuffed Lamb Burgers

I tried out my handy new cooking toy from Sur La Table to make stuffed lamb burgers. I used 1 pound of ground lamb mixed with 1/3 pound of ground beef, and some seasoning. First you put some of the...

Lamb Lollipops with Three Dipping Sauces

I began with a rack of lamb. Brad trimmed it and cut it into rib chops. While he grilled the lamb, I finished up three different dipping sauces: Maytag Blue Cheese Sauce: 1 T. butter 1 T. flour 3/4...

Stuffed, Boned Rabbit

For those of you who missed the Flavors blog last week, here is my stuffed rabbit! I love rabbit, and can usually get it at Bristol Farms, but after asking 6 butchers, I couldn't find one who would bone a...

BBQ Bacon-Cheeseburger Meatloaf

1 lb ground beef 1 1/2 c. grated cheddar 8 slices of crisp bacon, crumbled 2 eggs, beaten 1 T. Worcestershire sauce 1/4 c. bread crumbs 1/4 c. mayo 1/4 t. salt 1/4 t. pepper 1/4 c. BBQ sauce...

Abbacchio - Baby Lamb, Pan-Roasted Roman Style

As many of you know, besides my blog, I am participating in the Pomodori and Vino blog, where 9 brave cooks are cooking and blogging our way through Marcella Hazen's Essentials of Italian Cooking. This week my recipe was Abbacchio...

Grilled Stuffed Flank Steak Pinwheels

I tried this recipe from Serious Eats: 2 cloves garlic, minced 4 scallions, thinly sliced (I used red onion) 1/4 cup chopped fresh Italian parsley 4 ounces thinly sliced salami, cut into 1/4-inch-wide matchsticks 8 ounces Italian Fontina, cut into...

Veal Rolls

I pounded some veal scallopini into thin cutlets. Then I mixed 3 T. of butter with a generous squeeze of anchovy paste, and spread a light layer of anchovy butter on each piece of veal. Next I topped each cutlet...

Cotoletta Bolognese

I had this dish several times in Bologna, and it was slightly different in each restaurant. Begin with 4 veal cutlets (veal scallopini, slightly pounded). salt and pepper 1 egg, beaten breadcrumbs olive oil for frying four slices of prosciutto...

Steak with Balsamic Glaze

I had one of the best steaks EVER in Bologna at Drogheria della Rosa. It was topped with a fabulous balsamic glaze, and the owner, Chef Emanuele, gave me his recipe: Heat 2 T. olive oil in a skillet....

Shredded Pork

Last weekend I made a huge pot of ragu (meat sauce for pasta) to freeze for Brad to eat while I am in Italy. Each container has an Italian sausage, some meatballs, and some of the pork sirloin roast that...

Pork Chops with Balsamic Glaze and Pears Poached in Rum

It was one of those days where you stare in the fridge and the pantry figuring out what ingredients you have to throw a meal together. I wanted to do something simple with pork chops. We were having salad,...

Short Ribs with Figs, Rum and Honey

I have really gotten into short ribs this past year. I have tried four or five different recipes, and this one I improvised has made it to my top two list. Slightly sweet, rich, and self-glazing, they couldn't be easier!...

Fruity Ginger Pork Chops

I had salad fixings and two thick pork loin center chops, and was standing, first in my fridge, and then in my pantry, figuring out what to do with them. I think some of the nights when you begin dinner...

Sausage with Grapes

In honor of the vendemmia, or grape harvest, I tried this simple recipe by Mary Ann Esposito from Tastes of Italia magazine, Oct. 2009. 1 lb. Italian sausage 1 T. olive oil (if needed) 2 c. mixed red and...

Maple-Glazed Short Ribs

2 T. olive oil 3 lbs. beef short ribs 3 minced shallots 3-4 cloves of garlic, minced 2 c. beef broth 1 pkg. dried porcini or shitake mushrooms 1 cup scotch whiskey 1/2 c. soy sauce 1 cup pure...

Herbed Stuffed Pork Roast

I had a 4.5 lb pork roast in the freezer. First step was to butterfly it into one large flat piece. I made an herb filling in the food processor with 10 large springs of rosemary, a large handful of...

Grill Every Day Spice Rub

Brad has a few cookbooks of his own. His favorite is Grill Every Day by Diane Morgan. He makes up a big batch of this spice rub, we keep it in a tightly sealed jar, and it can be used...

Grilled Caesar Flank Steaks with Lemon-Anchovy Butter

I received a faulous new cookbook from Jan for my birthday: BIG NIGHT IN: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian Style. She told me she had a secret agenda, and hoped I would try...

Pasticcio di Riso

I got the idea for this recipe from Janie at Panini Girl. I decided to use what was in my fridge, and create a version without tomato sauce. Here is what I used. For the rice, I used Janie's recipe...

Pork Chops with Gorgonzola and Balsamico

There has been a recent discussion on using balsamic vinegar on the Slow Talk food forum. I posted my simple glaze, and I realized I haven't made it for quite a while. The salad was a leftover from the...

Fabio's Ravioli and Lamb

We had an incredible dinner last night to celebrate Palma Sunday. We made fresh pasta on Saturday and tried out Fabio's recipe for the filling of Cashel blue cheese, marscapone and potato. Oh, what a wonderful combination. On Sunday,...

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

I had heard about a fabulous recipe for shortribs, and decided to try Molly Stephens' Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze. The first challenge was to find fresh horseradish for the glaze. Bristol Farms came through. The...

Zucchini Tart and Stuffed Veal Scallops

This is my same old asparagus tart, but with zucchini and a new square tart pan. (Brad bought me the pan a couple weeks ago to cheer me up!) I really liked how the veggie tart worked in this...

Balsamic Pork and Leek-Corn Pudding

Something a little different for dinner! We both really enjoyed both recipes. Easy, too! For the pork chops, I browned 2 pork chops in a little olive oil. When they were half way cooked, I removed them from the...

Coniglio al Forno con Finoccio

Roasted Rabbit with Fennel The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynn Rossetto Kasper 2 1/2-2 3/4 lb rabbit, cut into 8 pieces Seasoning the Rabbit 1 large clove of garlic (I used 4)...

Comforting Shredded Beef

I bought a 3 pound top round roast, and was thumbing through my Silver Palate Good Times Cookbook. I decided to try this: 2 T. unsalted butter 3 T. olive oil one bottom round or top round roast (3-4...

Beef Stew

It poured down rain all day yesterday. I was released from jury duty selection, and asked to return tomorrow (today) at 9:30 AM. I returned home, made this hearty beef stew which filled my kitchen with wonderful scents of beef,...

Turkey Meatloaf with Bacon and Swiss

The last time I cooked a Thanksgiving turkey was in 1988. Why change that now? We will be in Las Vegas next week, and I have NEVER ordered a turkey entree in a restaurant. We eat deli turkey sandwiches on...

What's for Dinner?

Dinner? I forgot about dinner! I was busy doing party things all day, some "once a year" cleaning jobs, and finishing a scrapbook of our recent trip. It was 6 PM, and Brad would be home and hungry in about...

Cantaloupe Gazpacho and Lamb Burger Wraps

It is clean out the fridge week, before we leave on Sunday. I had a canteloupe, and was browsing soup recipes when I came across this simple cantaloupe gazpacho recipe from Gail Gand, The Food Network 1 canteloupe seeded, skinned...

Bursting Summer Flavors

What to have for dinner? This is a constant topic for thought and discussion at our house. Last night I came up with lemon-garlic orzo with grilled squash and peach-bourbon-rosemary pork brisket. I gathered a few ingredients to combine with...

Stuffing a Pork Roast

The pork loin roast weighed 4.5 pounds. I had my butcher butterfly it for me, and then I pounded it slightly to get a nice, even rectangle. I layered spinach leaves first. Next, some crumbled gorgonzola: Finally, a layer of...

Pork Tenderloin in Orange Caramel Sauce

I am on a caramel kick. Yesterday, I made a double batch of "Salted Butter Caramel Ice Cream". When I decided to make a caramel cake with caramel-marscapone buttercream and butter-toffee crunch for my dinner party, i began to browse...

Pork, Peaches, and Dessert Made from Leftovers!

I barbequed a pork loin marinated in olive oil, and lots of thyme. The peach sauce was delicious! We also had haricot verts with pancetta and sliced almonds, and some leftover polenta. Peach Sauce: 2 peached, peeled and chopped...

Lamb-Basil Risotto

I saw a lamb-basil sausage at the grocery store, and thought, "That sounds like a fun risotto!" I started the usual way, with a chopped onion in a little butter. I added a cup of canaroli rice for a...

Montisi Party Part 2: Dinner, Amici, and Dolci

Guests arrived around 7:00. Here are Gail and Dina laughing at the wine station. Everyone enjoyed the appetizers, and at 8:30, dinner was served. The Salsiccia con fungi (sausage and mushrooms) is an easy do-ahead entree. Grill sausages. Saute mushrooms...

Our Tuesday Montisi Dinner

Though a couple of people munched on some pecorino with their afternoon wine, we advised everyone to "come hungry" for dinner. MENU: Salad with figs marinated in balsamic and honey, red onion, gorgonzola and balsamic dressing, garnished with a warm...

BBQ Corned Beef

Cook a corned beef, simmering with spices, as directed, but remove 30 minutes early. When cool, place in a large zip-lock bag with half a bottle of BBQ sauce. Let it marinate all day or over night. Heat the BBQ....

Valentine's Day Dinner

Our menu was geared for something special, that I could also pull off on a long work day (10 to 6:30 with two 1 hour breaks between clients). Filet mignon with gorgonzola and balsamic reduction sauce Polenta hearts with mozzarella...

Apricot-Glazed Spareribs

I have an aversion to tomato-based sauces (except my ragu, or a Bolognese sauce), so I am always happy to try a new recipe for ribs that has no tomato products. This was based on a recipe from February, 2008...

Anniversary Dinner

I made Brad an early Anniversary dinner on Friday night. We both love rack of lamb, and I have cooked many over the years. This was the BEST I ever made, and the recipe came from September's Bon Appetit....

Judith's Turkey Cutlets in Lemon Cream Sauce

My apologies to those of you who were looking for new posts, or trying to leave a comment. This blog's host, Slow Travel, moved it's server this week. We couldn't blog for a couple of days, and it lost a...

Cooking Ahead: Lamb Meatballs

I'm having a Slow Travel party in six weeks. It may sound early, but this weekend we began cooking ahead for the event on October 20. I'm not going to share the whole menu YET, but let's just say I'll...

Stuffed Veal Chops

We had a nice relaxing weekend and I got the baking out of my system for a while. We ran errands, had pool time, and enjoyed seeing the Bourne Ultimatum. On Sunday, after a trip to Costco and a...

A Quick, Tasty Dinner

It was Wednesday, and Brad would be home for dinner. The nights he's not here, I typically eat "diet food", a salad, or leftovers. I am finished with clients at 7:00, so I wanted to do something delicious, but simple...