So I realize that this is very similar to Lillian’s previously posted Lamb Kibbeh Hotdish, however, this it is different enough that I figured it warranted a new entry. The Arabic name actually, literally means, “Meat in a Pan.” It’s relatively easy, but needs about an hour or more to cook. I originally learned this […]
meat
Dill butter chicken thighs, parsely roasted potatoes
This is an extremely simple roast chicken dish that was orgasmic. I made some dill butter and put it under the skin of $.79/lb chicken quarters, then salted and peppered the exterior. I browned the chicken briefly in a pan, and roasted it on 475 until crispy and delicious. For the potatoes, I diced small […]
Brining Basics
This topic keeps coming up and it can be hard to find a definitive guide when you’re in the heat of the kitchen moment. I’ll try to sum up the most important facts about brining. Brining is a great way to tenderize and add flavor to meat. It is more effective than marinating, which can […]
Spareribs part 2: jerk
This is the 2nd half of the spareribs I braised before. I prepared them jerk style, but sorta half assed so while they still turned out delicious, they did not spirit my palate away to the Caribbean. The jerk marinade was about 1 part cider vinegar, 1 part water, half a lime’s juice, a bunch […]
Meat or Spinach Fataayir – Savory Arabic Pastries
Alex linked me to a website with Middle Eastern recipes and videos (accompanied with very entertaining musical choices) called Mimi Cooks. The recipes all look good, and I stumbled across this one for Sfeeha: Meat Pies. It was uploaded with “When Doves Cry” by Prince, which is one of my favorite songs so I knew […]
JiJY’s Special Marinade and Thai Pickled Cucumbers
It’s grill season and I think it’s time to post a fantastic marinade recipe from my former roommate JiJY. She brings this sweet, sticky, Asian style marinade from her homeland, Thailand. It can be used on any meat, but is particularly good on fatty pork. I recommend cooking it on the grill, but in a […]
Lamb Kibbeh Hotdish
Kibbeh is a combination of ground lamb and bulghur*, and is eaten throughout the Levant. It can be prepared in countless ways, from raw to deep fried. Here’s my version of a baked style, made into a hotdish with potatoes and tomatoes. I have changed and refined this recipe, and it’s very similar to Alex’s […]
Meat(loaf) ‘n’ Potatoes
On this snowy and blustery April night (who’da thunk?) I decided it was meat and potatoes time. America’s Test Kitchen came through again with a great recipe and technique for meatloaf. Theirs dealt with the problem of when you only have ground beef and not meatloaf mix (which is beef, pork, and veal). I actually […]
How I Learned to Stop Worrying and Love Roasting Chicken
I’m fairly certain that roast chicken is the food I’ve had the most kitchen meltdowns over. It’s so simple, so basic, and so beautiful to have that whole, browned and glistening bird on the table–and yet, I can never seem to get one to the table without shedding tears of frustration and throwing a spatula […]
Steak au Poivre (Steak with Cracked Peppercorns)
The outcome of this recipe can only be described as a foodgasm. It’s a traditional French dish and now it’s one of my favorite ways to prepare steak. Anoka Meat Market was selling something called “butter steak”, and I figured, butter + steak = how bad could it be? It was some kind of well-marbled […]