The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat
Format: PDF / Kindle (mobi) / ePub
In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook, called by the Washington Post "authoritative" and "all-encompassing," the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.
Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops, and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.
Thai Grilled Chicken, a modest but authentic restaurant in San Diego run by cookbook author and Thai food expert Su-Mei Yu, who makes laab with roast duck and other meats. The appeal of this salad is its contrasting textures, from crunchy to soft. It is decidedly spicy. Dressing 2 tablespoons boiling water 1 tablespoon dark brown sugar, or more to taste � cup fresh lime juice 2 tablespoons Asian fish sauce 1 garlic clove, minced 2 fresh Thai bird or serrano chiles, stemmed, seeded, and minced
sweetbreads to make them adhere. Put on a plate. Heat ⅛ inch oil in a 10-inch nonstick skillet over medium heat. Working in batches, fry the slices until nicely browned on one side, about 2 minutes. Gently turn over and fry the other side for 1 or 2 minutes more, or until nicely browned and crisp, adding more oil if needed. Drain on paper towels. Transfer to a warm platter and serve with lemon wedges, or proceed with making the Saltimbocca Sauce. Sauce: Pour off all but 2 tablespoons of the oil
Other Gnarly Cuts Hungarian Goulash Jeff’s Daube (Provençal Beef Stew) Feijoada (Brazilian Black Bean Stew) Bison Cottage Pie Mexican Beef Brisket and Winter Squash Chili Braised Montana Coffee-Marinated Bison Short Ribs Lazy Man’s Short Ribs Grill-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze Great Meat Dishes of The World: Cocido from Castilla-La Mancha Chinese-Style Braised Oxtails with Baby Bok Choy Italian-Inspired Braised Oxtails with Fried Capers and Sage Leaves Peposo
chopped onion ⅓ cup chopped fresh flat-leaf parsley 1 large egg, lightly beaten 1 teaspoon minced garlic 1 teaspoon salt � teaspoon freshly ground black pepper 1 cup fresh bread crumbs made from rustic white bread � cup freshly grated Parmigiano-Reggiano 6 ounces ground beef (85% lean), home-ground (see [>]) or store-bought 6 ounces ground pork or Italian sausages, removed from the casings � pound ground veal or turkey Soup 3 quarts homemade chicken stock or best-quality canned low-sodium
or gas grill for medium-high heat (see [>] for more on grilling). Burgers: Using a fork, lightly toss the bison and rice with the remaining burger ingredients in a medium bowl until well mixed; don’t overmix. Form the bison mixture into 4 patties, � to 1 inch thick. Press your thumb into the center of each patty to create a depression. Dressing: Combine all the ingredients in a small bowl and mix well. Set aside. (The dressing can be made ahead and stored, covered, in the refrigerator for up to