Category Archives: Meat

Old-Fashioned Meatloaf

My friend Kathleen made meatloaf for a group of friends the other evening, using a mix of ground beef, pork and veal, and it was so delicious, I decided to try my hand at making one.  The ingredients, she assured … Continue reading

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Beppi’s Luganiga Sausage with Mushrooms and Polenta

This dish came by way of my 90 year-old neighbor, Beppi.  In the Veneto, Beppi’s region of Italy, polenta is eaten quite often, if not daily. When Beppi makes polenta, I’m usually the recipient of a nice portion of it. … Continue reading

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Veal Meatballs in Mushroom Sauce

These meatballs have a light and decidedly Northern touch, with their seasoning of parsley, chives, nutmeg, parmigiano and broth-soaked breadcrumbs.  The sauce is an equally refined composition of shallots, mushrooms, white wine and broth. Preparation time for these meatballs is quick–a … Continue reading

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Perfect Grilled Lamb Chops

Today, I’ve found some beautiful double-thick loin lamb chops to accompany my Spring Bulgur salad.  I prefer loin chops to rib chops because I like the combination of strip and tenderloin (like a T-bone steak), and I feel that loin … Continue reading

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Pork Milanese, Florida-Style

   For a last-minute dinner for four, I ran to Publix with no preconceptions about what I’d cook, except that it had to be quick and not use too many (electric) burners at one time.  I went right to the … Continue reading

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Lamb Meatballs with Sweet Tomato Ragu

Lamb is one of my favorite red meats–especially the shoulder or shank.  These cuts generally get braised in an aromatic combination of broth, wine, stock and tomatoes.  There might be herbs, bay leaves, celery, carrots, onions and garlic.  The meat … Continue reading

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Braised Lamb Shanks with Flageolets

This is the perfect dish to make on a Sunday afternoon when you have time to wait patiently, anticipate, and revel in the aromas that gradually fill your house over the course of the three hours it takes to cook. … Continue reading

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Scalloppine with Eggplant Sauce

Before I freeze the remainder of my Two Hour Eggplant Sauce, I’ve decided to make a quick dinner featuring it.   Eggplant and chicken are great together and this dish highlights their subtle combination. Scalloppine refers to thin cutlets (I’m using … Continue reading

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Grilled Loin Veal Chops

As I’ve said before, I’m a big fan of the loin, rather than the rib, when it comes to veal.  This is the porterhouse of the veal, with the loin on one side of the T-bone and a small medallion … Continue reading

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Barbecued Spareribs

I am constantly experimenting with barbecue sauces, since I like that sweet-sour finish–what Italians would call “agrodolce” –on a variety of meats and poultry.  I strived to formulate a barbecue sauce that was cleaner and tangier than most commercial sauces and … Continue reading

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