Entries from Palmabella's Passions tagged with 'Meat'
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...
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