Meat Recipes

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Veal au Poivre Recipe Recipe

Veal au Poivre Recipe

07.17.13 by Jackie

In my opinion, the best place to get tender cuts of veal in the US is a halal meat market. There seems to be more turnover of veal products in general. It’s cheaper than Whole Foods and fresher than the Asian market.

I bought boneless veal chops to make this steak au poivre recipe. It’s an easy dish to prepare, so the key is to prepare a flavorful sauce to accompany the meat. I made the sauce with green peppercorns and a splash of Cognac brandy. Instead of serving the veal au poivre with potatoes, I paired it with a tasty pumpkin and sweet rice purée. It’s a nice change of pace from your average steak and potatoes dish!

Note: You can catch me live today on Blog Talk Radio. I'll be on Real Talk with Lee, chatting about my new cookbook "Banh Mi" Wednesday, July 17th at 7:00 p.m EST. I hope you all can tune in for the interview!


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Boneless Roast Leg of Lamb Recipe Recipe

If you love lamb as much I as do, you've got to try this dish. The preparation is effortless. It's so easy, even my husband's oldest teenage sister, Sunny, who's a vegetarian, could make it. I jokingly told her she has to learn a few meat dishes so when she gets married she'll know a few basics in cooking. Sunny was a bit frightened handling the roast at first but she overcame her fear and wrapped the meat in fresh herbs and helped me tie it. Now that's dedication. 

The next day, I cut the leftover meat paper-thin and used it as a filling in a fusion-style banh mi. You can find the various condiment elements in these traditional banh mi sandwiches in my latest cookbook, aptly titled "Banh Mi, 75 Banh Mi recipes for Authentic & Delicious Vietnamese Sandwiches". 

A few steps are essential to master the classic roast of lamb. First, make sure you select a boneless leg of lamb, trim any excess fat, then marinate it in a citrus and herb marinade. Finally, tie it tightly and roast to perfection in the oven.


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Pot Au Feu Recipe (French Beef Stew) Recipe

I don't make pot-au-feu very often but I felt like giving myself a treat today. I made the French-style beef stew using oxtail bones. The dish looks very rustic and doesn't require exquisite cuts of meat. The oxtail pieces provide a nice texture thanks to their gelatin content. The gravy consists of turnip, carrots, celery, leeks and onions. I also added a few fresh sprigs of fragrant herbs, clove and a bottle of good drinking wine. 

The meat was so tender and fell off the bone so easily that it was difficult to gather a whole piece into the serving dish. It was baby Aria's first pot-au-feu and I can tell she's going to have many more. After her first bite she said “miam miam” (French for yum yum)!


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Veal Scallopini with Curried Cauliflower Recipe

Baby Aria now has eight teeth and two more coming in. And boy, does she like to use them! She's not fussy at all when it comes to food. Aria and I usually eat the same meal. This evening, I prepared an "escalope de veau au chou fleur", which translates from French to "veal scallopini with cauliflower".

First, I browned slices of veal, then cooked a combination of cauliflower, Granny Smith apples and Sweet Million tomatoes as a side. I tied the dish together with gravy, and for added crunch, I added almond slivers at the last minute.

I have to admit that Aria’s favorite part of the meal was the cauliflower, and she wouldn’t have touched the veal if I hadn’t made her eat it. Lulu often reminds me that he never really liked the taste of meat when he was a child and by the time he was a teenager he happily gave up the idea of ever eating it again. I believe that if you train children to eat everything at a young age, they'll eat anything as adults. What do you think? Should I influence Aria to become a meat eater?


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Sirloin Steak with Artichoke Butter Recipe

Here in the Bay Area, the weather has been gorgeous. I lit up my grill for the first time this season and made my favorite meal: top sirloin steak that I garnished with a dollop of artichoke butter, marinated artichokes capellini pasta and grilled artichokes.  

I cooked the steak a la plancha by placing a cast iron griddle over the charcoal grill. The hot plancha created a nice crust around the steaks, which I had marinated in soy sauce to tenderize. Simple, juicy and delicious!


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