Meat Recipes

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French Roasted Rack of Lamb with Lemon Persillade Crust Recipe

Have I told you how much of a carnivore I was back when I lived in Paris? There wouldn't be a meal without meat or fish on my plate. One of my favorite dishes, and one that was a staple at my home as a child, was le carré d'agneau persillé, or persillade-crusted rack of lamb. We would have lamb at least twice a month and this was the preparation of choice.

What makes this dish so special is the slightly salted, green crust of persillade. The persillade crust is very versatile and can be used for eggplants, tomatoes or even roast cod. I love the flavor so much that after finishing off the lamb, I mop up whatever is left on my plate with a piece of baguette. A traditional persillade is made with flat-leaf parsley, but I fortify my version with cilantro. I think it gives the crust a little more punch. 

It's very easy to make. Try it; you'll love it!

French Roast Rack of Lamb Recipe with Picture


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Roasted Pheasant Stuffed with Sage and Granny Smith Apples Recipe

I'm still on the quest for the perfect 4-course "French meal" in honor of the opening of the movie called "Julie and Julia".

Pheasant is a French delicacy. My family would cook pheasant around the holidays. I looked through Julia Child's "Mastering the Art of French Cooking" in search of a good pheasant dish to make, and the only recipe I found was a stew called "faisan en escabèche" (pheasant jellied in lemon). I think it tastes better when it's roasted, so I made this dish.

I stuffed the game bird with sage, bread to absorb all the fat (and flavors) of the bird, and some Granny Smith apples for their sweet and acidic taste. Yogurt is used as a meat tenderizer. In France, I would always use two Petits suisses instead. What's a Petit suisse? Le Petit suisse is like yogurt, but better; it has a richer consistency than regular yogurt and is sold in half the size (4 ounces) of the standard American yogurt because of its high fat content . It's made from milk, sweet cream and a starter. And it's oh, so good.


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Lamb Medallion Dijonnaise Recipe

Lamb Medallion Dijonnaise

07.26.09 by Jackie

We served lamb medallions dijonnaise as an appetizer during our wedding reception 4 years ago in July. I thought recreating the dish would be a nice way to relive the memories, especially since I didn't get to eat much on our wedding day. We had a little family gathering this weekend so I made the medallions of lamb and placed them on sweet onion crostini. I garnished them with Dijon mustard and some chives from the garden.

If you're not a big fan of lamb, you can use spice as I did in this dish to mask the strong flavor of the meat. I crusted the sirloin with black pepper, cumin and sumac powders. I also added some cumin and coriander to the sweet onion relish to give it a slightly Indian vibe.


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Vietnamese Egg Roll Recipe (Cha Gio) Recipe

Just like the vegetarian eggroll recipe, the meat-filled version is perfect as an appetizer when you have a big party. It's also a great way to get the little ones acquainted with cooking. It's one of my earliest memories of being in the kitchen.

Preparation is fairly simple and will resemble an assembly line. The filling is essentially mixed together raw and then it's on to assembling, folding and frying.

My littlest sister-in-law turned five this week and we're going to have a birthday party this coming weekend. We're making the mini variety for this occasion because it's a better size for the kids and all around works great as an appetizer. We'll be making between 100 and 200 eggrolls and I guarantee that there won't be any leftovers.


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Homemade Vegetarian Soy Chorizo Recipe

Homemade Vegetarian Soy Chorizo

05.27.09 by Jackie

Soy chorizo is so easy to make. It has all the same spicy flavor of the traditional chorizo but is much lower in fat and most importantly has no cholesterol. I blend firm tofu, textured vegetable protein (TVP) with red chilies and other spices. Your first reaction will be "I can't believe it's not chorizo!" It's also high in protein.

I've found that soy chorizo is the perfect flavorful substitute for meat. I use it a lot in my Mexican-inspired dishes like tacos, enchiladas, seafood stew, Spanish-inspired paellas and of course my Shepherd's Pie.

 

 


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