Category Archives: Meat
Italian-Ate Burgers
This burger is one that was inspired by my mother’s bracciole. Bracciole are little rolls of thinly pounded meat around some sort of stuffing–I’ll make them for you sometime. My mothers’ consisted of beef, wrapped around a filling of minced bacon, … Continue reading
Grilled Filet with Oyster Mushrooms, Asparagus and Quinoa
This is a quick weeknight dinner and I chose each of the components of this meal for their ease and quick prep time. Tonight, I thought I’d show you the steps of how to make this meal from start to finish in under … Continue reading
Beppi’s Fegato alla Veneziana
A dinner invitation from my neighbor, Beppi, is always a special and cherished occasion. I look forward to watching Beppi work in the kitchen, still spry and masterful at the stove at 89 years-old. His cooking is refined and elegant, and … Continue reading
Veal Cutlet (Scallopine)
This is essentially the same preparation I used in my prior post “crispy skate wing” only with veal, instead of fish. I’ll take you through it step-by-step. First, the process of making seasoned breadcrumbs . . . Seasoned crumbs are often … Continue reading
Trippa alla Veronese
This magnificent dinner arrived on my doorstep, courtesy of my 89-year old neighbor, Beppi. For those of you who haven’t read my blog before, Beppi is not only my neighbor, but a friend and mentor in the kitchen. Beppi owned … Continue reading
Lamb Meatloaf
As promised, since I bought mint the other day for the oyster mushrooms, I’m in the mint-mode (which happens to work well with many spring dishes). Therefore, I was inspired to make lamb meatloaf, which uses a half-cup of mint leaves. … Continue reading
Dry Rubbed Pork Tenderloin
I learned this method of preparing pork tenderloin from Mario and have been using it ever since. It has a couple of nice features . . . like any brining, it infuses the meat with moisture and seasons it from the inside out. It … Continue reading
Shoulder of Veal with Polenta and Spinach
I’ve already written about all of the dishes in tonights’ meal, but I’ll share the menu with you, give you a recap of the technique, then tell you about any new discoveries I’ve made in the preparation of any of the dishes, since … Continue reading
Dinner from the Freezer–Braised Pork and Pasta
In my freezer I have four bags of pork shoulder roast that you may recall from my post a couple of weeks ago. In each bag are several slices and some braising liquid, but tonight I don’t want to shred the meat … Continue reading
Calves Liver (My Way)
I learned to make authentic Venetian-style calves liver from my neighbor Beppi, a couple of years ago–it was one of the first dishes of his region (the Veneto) that he taught me. He learned this dish in the 1940’s as a waiter at … Continue reading
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