Meat Archive

Friday, September 17, 2010

skirt steak salad with blue cheese

skirt steak salad

In case you were wondering what it is like to be the Smitten Kitchen Baby, it turns out that you get steak and (sweet) potatoes for dinner on the eve of your first birthday, and then pancakes for lunch (or you will when mama stops talking to the internet and makes them for you). You can sleep as little as you want, wake as irate as you please and you will still be zerberted on your ample belly once the sun comes up, hours later (sigh). When your nose starts running, you can wipe it on mama’s nightgown (as usual) and she won’t even suggest that if you had licked fewer fence posts and swing chains and let fewer little girls pull your hair and give you kisses at the park, that maybe you wouldn’t have caught another cold. When you sneeze, someone will say “Aw, gesundheit, little boo boo!” And when you refuse to nap at the Strongly Encouraged Nap Time, your humble servants parents will sigh, shrug and present you with your first gift.


The steak wasn’t actually for the baby, by the way; we were going to wait until he was old enough to hold a beer before making it part of the dinner routine. We actually thought we’d treat ourselves to a little something-something as a pat on the back for keeping a tiny human being alive and occasionally dressed appropriately for the weather for a year but the baby expressed such a keen (read: loud and pointing) interest in That Thing Sizzling On The Stove that he was given a taste. And then another, and another until I was relieved I’d accidentally bought too much.

thunderstorm outside, steak inside
catalina-ish dressing

Continued after the jump »

Saturday, July 31, 2010

sweet and smoky oven spareribs

oven spareribs

On the kind of clear-skied, warm summer evening when people without sleepless, feverish babies to tend to were drinking beers outside and grilling on rooftop decks, we stayed in last night and, for once, did not feel the eensiest bit jealous. We were eating ribs for dinner and we hadn’t even needed to leave our apartment to get them.

two and a half slabs
for the rub

I never knew I could make ribs in the oven. I hadn’t even considered it. Ribs were the jurisdiction of trophy-winning Southeastern barbecue gurus, with trademarked rubs and secret mops. They were my friend Molly’s thing, and so we left them to her even though our summer has been woefully short of them since she left us for the mountains again, sniffle. They were not the “thing” of New Yorkers who live in small balcony-less apartments with smaller ovens and absolutely no barbecue tradition or rib religion to draw from, but Harold McGee changed all that. I am giving him a standing ovation as we speak.

patting the spice rub onin foil packets, ready to bakepierces with a forkdraining juices from rib packets

Continued after the jump »

Friday, June 4, 2010

lamb chops with pistachio tapenade

lamb chops with pistachio tapenade

One thing I am realizing about going a long time without eating meat (15 years) followed by a relatively short time eating as a moderately enthusiastic meat eater (5 years and change) is that it doesn’t always occur to you to include it in meals. In fact, I have apparently only made four dishes on the site this year that include meat, and two were briskets for big dinner parties. With a fridge bursting (literally; if you can find room for a jar of mayo in there, you’d be my hero) with spinach and scallions, radishes, real baby carrots, sugar snaps, shelling peas and tiny freshly-dug red potatoes rolling off the top, I can hardly imagine why I’d need to roast a chicken. But when I was going through my (very, very, very long) list of Recipes I Want To Try last week, these lamb chops jumped out at me, promising to at least temporarily break me out of my asparagus — hashed! ribboned! tossed with pasta for one! — rut.

toasted pistachios
flat-leaf parsley

There were three big sells on this recipe for me, the first being Anne Burrell: I love everything she cooks. The second was that these chops are entirely in the kitchen and I had no idea you could make great lamb chops without a grill. Related, reason three is that, I only recently discovered that I like, nay, love lamb chops. Adore them. In fact, I think my enjoyment of lamb chops — versus dabbling in ribs or a vague appreciation of steak — is pretty much the only thing that makes me a “real” meat eater these days, which I define as liking the taste of something so much, you’d even enjoy it plainly, just salt and pepper on a grill. That’s love, right?

capers, pistachios, olives, parsley, garlic
Continued after the jump »

Thursday, April 1, 2010

tangy spiced brisket

brisket, ready to eat

So this year? It’s been fulla brisket. It started at New Years, with the Southwestern Pulled Brisket that made me a brisket person. And also a slow-cooker person. But mostly a brisket in the slow-cooker person because together, magic happens.

transferred to baking dish

Sidebar: Last month, Alex and I were eating leftover brisket for dinner, or trying to, but these gigantic eyes, staring down our forks as went from plate to mouth and back again were making it difficult.

Alex: Jacob, this isn’t for you. You need teeth to eat brisket.
Deb: AHEM.
Alex: But not your mother’s!

[P.S. Jacob has decided that spelt/oat/barley cereal is an excellent stand-in, but I think it's just because he doesn't know better.]

back in the dish, sauces poured over

Continued after the jump »

Saturday, February 27, 2010

baked rigatoni with tiny meatballs

tiny meatballs, baked rigatoni

Did you hear a resounding whine/sigh/moan the volume of the entire Eastern seaboard? Because there’s a fresh foot of snow outside for the 200th time this year and friends, I love snow. I get so excited when it is going to snow. But this? Lacks charm, likely because the first day of this anticipated four day storm was three to four inches of mucky slush.

sleet day

Anyway, I still maintain that complaining about the weather is dull, thus if any one good thing can come of this, it is that pasta, meatball and cream sauce season just got extended by at least another weekend. After the excitement over Marcella Hazan last month, I wanted to share a recipe from her on the opposite end of the spectrum, sort of the Italian version of Italian-American baked ziti. Except, the ziti is rigatoni, which she insists holds up better to being cooked twice (plus has large hollows that nicely slurp up their surroundings). The red sauce is a white sauce. The cheese is subtle and oh, there are wee meatballs scattered everywhere.

about to make the meatballstiny meatballs, one dredged in flourshaking off excess flourbrowning the wee meatballs

Continued after the jump »


css.php