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Venison Medallions with Creamed Cabbage and Slip Dumplings
Thursday, October 8th, 2009Venison Medallions with Creamed Cabbage and Slip Dumplings Stefan Hierzer Hotel Imperial Vienna, Austria Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will then form the [...]
Grilled Marinated Lamb Chops
Tuesday, July 21st, 2009Grilled Marinated Lamb Chops OnJin Kim Hanatei Bistro Honolulu HI The straightforward flavor of grilled marinated lamb chops is complemented by a rich spicy black bean sauce. Begin a day ahead to allow time for the lamb to marinate. The chops are served on a bed of simple steamed rice. Serves 4 Black Bean Sauce [...]
Oven-roasted Pork and Rabbit
Monday, July 6th, 2009Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno Francesco Ricchi Etrusco Washington D.C. Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Serves 8 2-1/2 pounds boneless pork loin Leaves from 4 fresh rosemary sprigs 4 garlic cloves, thinly [...]
Medallions of Lamb with Anchovy-Black Olive Sauce and Artichoke Fritters
Thursday, June 4th, 2009– Medallions of Lamb with Anchovy-Black Olive Sauce and Artichoke Fritters Hiro Sone Terra St. Helena CA – From Terra: Cooking from the Heart of the Napa Valley (Ten Speed, 2001) ‚“Anchovy with lamb?‚” Hiro Sone says that´s the response they hear when they put this dish on the menu. So he´s used to explaining [...]
