This soup gets its name from the dubious observation that the meatballs look like a lion’s face and the greens look like its mane. I don’t see it, but it’s a pretty badass name. It’s also a pretty badass soup and easy to make. I based my recipe on this one at Melting Wok, which […]
meat
Chicken Adobo
It’s our 200th recipe! (Or at least the 200th post). Things have slowed down a bit since our family doesn’t have as much free time at the moment, but I think that with the winter weather the blog posts will pick up again. Here’s an easy, flavorful, and inexpensive recipe that deserves to be part […]
Shepherd’s Pie
What would our family’s cool-weather menu line-up be without Shepherd’s Pie? Thank you, Tina! Over the years I’ve found that it turns out best if you use a combination of ground beef and lamb and make sure to use lots of meat, so you don’t wind up with too much potato on top. I like […]
Meat Tajine with Golden Raisins
This is a meat tajine (the kind of meat, as long as it’s red, is up to you) from a cookbook I got in Morocco. You’re kind of free as to what you serve it with – in Morocco, I think you’d mostly eat it with Moroccan bread, but I had it with couscous, prepared […]
Meatloaf
This is mostly just an illustration of Lillian’s (adapted) meatloaf recipe, which is indeed pretty awesome. Whats interesting about the recipe is mostly the cooking technique, which involved forming the loaf on a rack wrapped in tinfoil, with a sheet underneath to catch the grease. A picture is worth a thousand words:As for the contents […]
Thick-cut Pork Chops
These intimidating chops were actually pretty easy to cook. They’re called an “Iowa Chop”, and they’re just a thick-cut, bone-in, center-cut chop. I’ve discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature. I find they’re best just under 160 degrees. Pork Chops 2 1-lb. […]
A Simple Brined Pork Roast
This is a very basic recipe that can be adapted with any flavors that you prefer. It differs from Joe’s previous pork recipe in that it’s brined and it doesn’t have a crusty coating. I also used a cheaper pork sirloin roast (~$ 6-7 for the whole shebang), which turned out every bit as flavorful […]
Roasted pork ribs
I braise meat all the time and have posted an example of it, so I decided to do a dry heat method. This is essentially very similar to my jerk ribs, but in the oven rather than digging my grill out of a snowbank. When it comes to roasting, there are a couple basic rules. […]
Tender Italian Meatballs
I wind up making this slightly different each time, but apparently if you follow the recipe as I wrote it down for mom it turns out great. The trick to tender meatballs of any kind is to add pureed onion (use a food processor or blender). Using a mixture of meats helps too. I often […]
Ethiopian Beef Stew with Green Beans
I made three Ethiopian dishes to use with the injeera I brought back from Minneapolis. I’ll post each one separately so they’re easier to search and index.As for the weirder ingredients, I actually have this jar of berbere from ages ago, but time has actually taken the edge off of it and made it less […]