Meat
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Starters: Chopped Organic Chicken Livers - 17 Jun 2010
Okay. This is not the most photogenic way to present a chicken liver pate that is wonderful in summer with a crusty baguette. But make it. It's easy and delicious. Daniel Bortnick, chef of Firefly, gives this Jewish classic a contemporary twist with apple. Make it a day or two ahead to mellow the flavors. read more...
Pork or Duck Rillettes - 8 Apr 2010
Rillettes are a South-West-France spread of meats simmered slowly in herbs and wine then shredded and packed into preserving jars to make a rough country paté to eat with good strong bread and a munch of cornichons - those tiny French cucumber pickles that aren't suffocatingly sweet like Bread & Butter pickles. They can be made with pork, rabbit, goose or duck - or a mix of all four. Make them in quantity and pot them up in Le Parfait kilner jars or Mason jars and you'll have an instant treat for unexpected friends any time of year... read more...
How to cook prime rib - 24 Nov 2009
Jason Murphy, executive chef of BlackFinn, cooks his prime rib this salt-packed way to make it what he says is the best in town. His recipe is adapted from an Old Steamship Cookbook and works with a 3-pound or a 15-pound cut, to produce a roast that's delicious hot from the oven or sliced cold for sandwiches. read more...
Barbecuing - do you smoke? - 26 Sep 2009
Barbecue is not just a grilling technique, it's a whole philosophy. (And, some women might say, an excuse for men to get out of cooking at any other time of year.) read more...
Ibérico Pork comes to town - 22 Jul 2009
At last it's happened! The capital can experience some of the world's best pork. Ibérico de Bellota pork is available at Wagshal's and Jaleo. This is pork meat that comes from the same acorn-fed pigs that produce that heavenly Ibérico ham I can't get (or afford) enough of. Jose Andres has arranged its exclusive import through Fermin. read more...
Mains: Flemish Beef Stew with Belgian Beer - 24 Jun 2009
Bart Vandaele, owner-chef of Belga Café, says, “Beef stew with beer is a traditional Belgian dish. I love it and it still is one of the most popular dishes in Belgium. You can find it in Belgium in different varieties, because it is typically a dish that every mother cooks her own way." read more...
José Andrés cooks paella on a barbecue - 10 Jun 2009
It's always fun having a front seat at the effervescent show that is José Andrés. Especially when the 6-restaurant owning Spanish chef demonstrates making paella at his Bethesda house. On a barbecue grill. His goal? To make Americans break out into more than hamburgers and hot dogs with their charcoal. Here's how he does it. read more...
Nosh Notes: Cuban sandwiches - 10 Jun 2009
Until we're allowed to fly into Havana, we're being deprived of a true Cuban sandwich. There are sandwich bars that trumpet their Cuban sandwiches. But it's hard to find one made with the right bread. But even the not-quite-real-McKoy is a great summer chew for picnics in the park. Here's where to find the close-to-genuine article. read more...
Nosh Notes - My backyard pig roast - 20 May 2009
Thank you for a wonderful feast, Harvey the Pig. Harvey is how Pam Ginsberg, the super-enthusiastic butcher at Wagshals introduced my roast to me when she hauled his carcass out from the back. Getting to know your food takes on a whole new meaning. read more...
Belotta pork coming to Wagshal's! - 22 Apr 2009
Pam Ginsberg, the butcher, with Aaron Fuchs, at Wagshal's, tells me that they are discussing importing exclusively Spain's famous belotta pork at the end of May. read more...
Mains: Braised Pork Shank with baby bok choy, Sweet Potatoes and Ginger-Chili Sauce - 22 Apr 2009
Chris Watson, chef de cuisine of Brabo, makes this popular dish one of the most succulent and comforting in town. read more...
Mains: BLT Prime New York Strip Steak Encebollado (a caballo) - 14 Apr 2009
Victor Albisu, chef de cuisine of BLT Steak, gives an American steakhouse classic a Cuban twist with black beans. Adding an optional fried egg makes the dish 'a caballo' - on horseback. read more...
Jerky - making your own - 8 Apr 2009
Jerky and biltong are the classic snacks of the cowboy of the American, South African and Australian outback. They the name for beef, trimmed of all fat, that's been cut into strips and slowly dried in the sun.
These days, it may have been marinated before being oven-dried in low heat over a long period. And it's no longer limited to beef. You can get chicken jerky, too, and jerky made from everything from ostrich to elk, alligator and pork for a different take on bacon. There's even fruit jerky. read more...
Iberico ham - 11 Mar 2009
Iberico ham, dare I say it, leaves Parma ham standing in the shade of the oak tree. While both come from pigs that relish their acorns, the Spanish pig is fed on them exclusively so its cured pork is richer, fattier, silkier, with an unctuous mouth feel its Italian cousin lacks. read more...
The Organic Butcher - one of my favorite markets - 11 Mar 2009
Don Roden and his brother-in-law down in Charlottesville are the owners behind a real, proper high street butcher in McLean, selling certified-organic and naturally-raised meats and poultry, butchered in the shop. read more...
Mains: Boneless Slow-Braised Short Ribs - 10 Mar 2009
Known as Tablones de Res, this recipe from Rosa Mexicano's executive chef James Muir, served with Roasted Tomatillo-Chipotle Sauce - or Salsa de tomatillo y Chipotle - makes a deeply comforting meat dish. read more...
Kangaroo meat - 25 Feb 2009
Let's Meat on the Avenue is selling ground kangaroo from Australia. Are you hopping away from this announcement in horror? Don't. read more...
Morcilla - you'd really eat that? - 11 Feb 2009
Blood pudding - France's boudin, Britain's black pudding and the morcilla of Latin America - is becoming a favorite among area chefs. Let's hope it can outlive this unexpected status as a fashionable ingredient. read more...
Starters: Foie Gras Creme Caramel - 11 Feb 2009
This is one of those glamorous recipes you pay a fortune for in high end restaurants that, according to Christophe and Michelle Poteaux, owners and chefs of Bastille, who make it, turns out not to be too difficult to do. (And no objections to the foie gras, if you please, until you address how battery chickens that are eaten far more frequently are raised.) read more...
Hamburger origins - grounds for contention - 28 Jan 2009
A discussion of the origins of the hamburger can get as contentious as the one over which nation invented pasta. It's a great comfort food any time of year. But where does it come from? One thing seems clear: it doesn't come from Hamburg in Germany. read more...
It may be sacrilege to say so, but I did have a moment's wonder at Julie Powell dedicating a whole year to cooking out Julia Childs. Life is surely too short. But I admired her staying power. Most cookbooks contain only a handful of recipes you actually want to tackle - though heaven forfend that I should level this criticism towards Mastering the Art of French Cookery.Anyway, here's someone who really slackened my jaw. Meet Todd Wilbur, who spends his time to trying to recreate food made by the industrial giants. He wants to cook Krispy Kremes just like the factory. He wants to clone Big Macs, Yoo Hoo chocolate drinks, and dozens more junk foods, to taste just like the real (or unreal) McKoy.
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