Meat Recipes

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Roasted Lamb Shoulder Recipe Recipe

Roasted Lamb Shoulder Recipe

11.10.11 by Jackie

Too many people tend to stay away from lamb because of its strong taste. I think that’s a mistake. If marinated properly, lamb is so flavorful, tender and juicy without being overpowering. The key is to use lots and lots of garlic, and my go-to meat tenderizer, green papaya (I can't be thankful enough for Lulu's late grandma's secret).


This particular recipe calls for a large chunk of lamb shoulder. To ensure that the meat doesn't burn at the bottom of the cocotte ("Dutch oven" in French) while roasting, I place carrots and par-boiled potatoes underneath so they catch all the delicious flavors from the roasted meat. Just thinking about it makes me drool!

Roasted Lamb Shoulder Recipe with Picture


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Lamb Meatball Recipe (Gluten Free Meatballs) Recipe

My favorite meat by far is lamb. When seasoned properly, it is so tender and tasty. I enjoy it both in whole pieces and in ground form. I recently made meatballs using ground lamb, which is something I haven’t tried before. The filling was flavored with fresh mint, cumin, smoked paprika, smoked pepper, smoked sea salt,  Worcestershire sauce, cayenne powder and lemon juice. I browned the meatballs in a non-stick pan and finished cooking them in marinara sauce. Usually I add bread to the meat but replaced it with quinoa to make the dish gluten-free. Simple and delicious!

I was introduced to Bourbon Barrel Foods products and used them when making these meatballs. I absolutely LOVE the unique flavors of their soy sauce, Worcestershire sauce, sea salts and spices. They are some of the most interesting and innovative ingredients I’ve used in a very long time. Annie from Bourbon Barrel Foods was kind enough to agree to give away a bottle of their Bourbon Barrel aged blue grass soy sauce, "the ONLY microbrewed Soy Sauce made in the U.S.", to three lucky Pham Fatale readers. Just submit your email to the Bourbon Barrel newsletter below before Monday, Oct 31st, 2011 for a chance to win!


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Bo Xao Xa Ot Recipe (Vietnamese Lemongrass Beef) Recipe

Bún thịt bò xào xả ớt (chile lemongrass beef noodles) is one of my favorite Vietnamese "casual" everyday meals. I like the way lemongrass is used to spice things up in this Vietnamese classic. Tender, boneless stir-fried beef is cooked with fresh lemongrass, freshly chopped chile peppers and onions. The meat is served in a bowl filled with cold vermicelli rice noodles, roasted peanuts, fresh vegetables (usually cucumber and pickled carrots), fresh Vietnamese herbs and soy bean sprouts. The entire dish is drizzled with mixed herbed fish sauce as seasoning.

The cooking time is very fast, and call me crazy but I love the sound of the sizzling pan. I stir-fried the beef, but on hotter days, you could also thread the meat into skewers and grill them.

Note: Glossary of relevant Vietnamese cooking terms.

Bún = noodles

Thịt = beef

Thịt = meat

Xào = stir fry

Xả = lemongrass

Ớt = chile


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Chicken Lavash Soup Recipe (Tortilla Lime Soup) Recipe

As a child, Maman would always tell us kids not waste food; it's "tội chết" ("dreadfully sinful" in Vietnamese). Now that I'm an adult, I intend to follow in her footsteps and teach the same values to our future children. Whenever there are left-overs, I try to come up with creative ways to use them. Today, I had left-over chicken broth and roasted chicken, so I combined them to make a hearty chicken soup. I had whole wheat lavash on hand, so I decided to slice it into strips and use it as I would when making tortilla soup. The lavash also made a good thickening agent in the soup.

To the large pot of soup, I added left-over shredded roasted chicken, tomatoes, tomato paste for a little tartness, jalapeños for a little heat, lime juice, cumin, avocado and some edamame beans for texture. The lavash soup is a hearty, tasty dish that makes a complete meal that's a hit even with the kids. Well, at least the non-vegetarian kids in my house!

Chicken Tortilla Soup Recipe with Picture


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Banh Cuon Recipe (Steamed Rice Rolls) Recipe

Bánh cuốn is a Vietnamese specialty made with a very thin, steamed, loosely rolled, rice flour crêpe. The recipe is not that complicated but assembling the rice rolls can be delicate. Unlike French crêpe, the batter is made from combined rice flour, tapioca starch and corn starch, which makes bánh cuốn very flimsy and harder to manipulate. The first rice flour crêpe is never perfect, and I usually thin the batter with more water as I cook them, so they don't turn out too thick. The filling remains exposed since the rice roll is nearly transparent.

This time, I made a meat version with chicken. You could always make the rice flour crêpe with a vegetarian filling if you prefer. I tucked into each rice roll a filling of seasoned ground meat (I used chicken), wood ear mushrooms, shiitake mushrooms, water  chestnuts and dried shallots. Typically, bánh cuốn is sprinkled with fried shallots (or onions) with nước chấm (fish sauce). I served shrimp cakes and fried taro cakes on the side along with mounds of steamed soy bean sprouts, combined with cilantro, Vietnamese mint (rau thơm), shredded cucumber, lettuce, lime wedges and green Thai chiles.

It's not the prettiest meal, but it's a flavorful, earthy (thanks to the mushrooms), light meal dish. If you want to improve the presentation and avoid tearing, drizzle the rice roll with a little oil and expose the smooth part of the bánh cuốn on top to hide the wrinkly side.


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