Meat Recipes

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Duck Noodle Soup Recipe Recipe

Duck Noodle Soup Recipe

04.01.11 by Jackie

Roasted duck soup combines succulent roast duck with an incredibly flavorful broth. I cook the roasted duck remnants with beef bones and let them simmer for hours until the broth is sweet and delicious. I then complete the soup phở-style. By that, I mean, egg noodles are quickly boiled, then covered with the broth. The soup is finished with pieces of roasted duck, steamed bok choy and bean sprouts for extra crunch.

To me, the key to making great soup is to focus on the broth. It takes a lot of patience to get the flavor of the broth just right, but I think it's so worth it.


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Banh Xeo Recipe Recipe

Banh Xeo Recipe

03.20.11 by Jackie

The exact translation of bánh xèo is a "sizzling cake that is deflating". The crêpe-shaped dish is made out rice flour, coconut milk and other herbs and spices. It's a lot thicker than the French version but equally delicious.

Bánh xèo is a specialty from Saigon, the region where my "Papa" comes from. When I was young back in France, I remember we would have family gathering every weekend with all my dad's family at Ông nội's (my paternal grandfather's home). Uncle Philippe (Chú mười) would be in charge of the cooking and he would make the most delicious bánh xèos, just like the ones available in the streets of Saigon. And now it's become one of our family's favorites. I try to make them when we have time on weekends and it's always a hit. As usual, I made one veggie version, as well as one filled with grilled meat and shrimp. These are great options, but the filling is really up to you!


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Meat Dolmades (Stuffed Grape Leaves Recipe) Recipe

I love all roll-shaped food. Like eggplant rollatini, egg rolls, sushi, I can’t get enough of dolmades. I‘ve posted a vegetarian version in the past, but this time around I wanted to make some with meat. I decided to go with ground lamb because the meat is so flavorful without a ton of fuss. I paired the lamb with round-grained rice and flavored the filling with dried mint, black currants and caramelized fennel bulb.

I cooked them in a lightly-oiled steamer insert for almost 2 hours and let them cool to room temperature. If you’re wondering whether my husband Lulu had to just look on longingly, don’t worry; I made a separate batch of vegetarian ones for him too!


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Vietnamese-Style Beef Salad Recipe Recipe

Though I live in a house full of vegetarians, once in a while, I enjoy a tender and juicy steak. I’ve been getting the urge lately, so I bought a sirloin steak to satisfy my cravings. This time around I marinated it in an Asian-inspired sweet and savory sauce. I combined sugar, coriander, chiles, soy sauce, garlic, lime juice; the ingredients are very common in Vietnamese cuisine.

The meat doesn't require a long marinating time, which I love. A quick sear and you’ll have a perfectly juicy steak. I let the meat cool to temperature, then slice it into long strips against the grain, so the meat remains tender. The beef is scattered over a bed of mixed Vietnamese mint, cilantro and lettuce leaves, along with a bowl of rice vermicelli noodles, bean sprouts, shredded cucumber and pickled carrots and daikon. My condiment of choice though: nước mắm (Vietnamese fish sauce). It may not be on your list, but it’s one of my favorites. No matter what you serve with this steak though, you will have a delicious meal!


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Pomegranate Chicken Recipe Recipe

Pomegranate Chicken Recipe

02.22.11 by Jackie

I've been wanting to cook with pomegranates for some time, but for some reason I keep postponing the experiment. We've harvested a lot of sweet, juicy and delicious pomegranates in the last 4-5 months , but what can I say, I'm a procrastinator, so I’ve waited until the very last fruit ripened on our tree to give it a shot. I should learn from my mother-in-law, who has been diligently extracting the juice for my father-in-law regularly this winter.

Like I said, I only had one fruit, so I used it as garnish for a chicken dish. To reinforce the pomegranate flavor, I made a glaze for the chicken with pomegranate paste, sumac and orange juice. The acidity of the fruit is an unconventional meat tenderizer, but very effective. The chicken came out moist, flavorful and succulent. It’s definitely worth making again, and not waiting till the last minute to do so! 


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