Meat

Grilled Marinated Chicken Breast and The Today Show

April 30, 2012

(Grilled and Marinated Chicken) is a casual dish that solves the problem of dried out chicken. Marinating it with lemon starts the cooking process and actually reduces the time on the grill. The breasts come out succulent and flavorful, wonderful for all of us in the rest of the family who enjoy chicken.

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Beef Tenderloin on a Salt Block

March 14, 2012

After only a few minutes we had the most delectable, mouth watering, perfectly seasoned meat.

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Short Ribs Braised with Tomatoes and Potatoes Recipe

March 8, 2011

These fork-tender, succulent short ribs are the perfect antidote to a cold winter’s day. By the end the potatoes become partly mashed, and together with the tomatoes form a wonderful thick sauce.

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Classic Bolognese Meat Sauce

February 7, 2011

In classic Bolognese, the sauce and the pasta are in symbiosis and enhance each other. This is one of those sauces that is best with homemade egg pasta, and is a delicacy that, in my family, we could eat weekly.

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Holiday Rack of Lamb Recipe

December 6, 2010

This elegant rack of lamb is delectable yet easy to prepare. It is an ideal recipe for when you want to impress your guests without being chained to the kitchen for hours.

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Veal Scalloppine with Truffles

October 18, 2010

The following day, Giuliano decided to top veal scaloppini with shavings of the black truffle. Lael was a bit apprehensive, not sure that the meat would carry the truffle flavor. She quickly changed her mind with the first bite. The delicate flavor of the scaloppini highlighted the earthy qualities of the black truffle. The thin overlapping truffle shavings on top of the succulent still warm meat exuded an aroma that brought all to the table immediately.

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Italian Meatball Recipe and the results of a meat taste test

September 27, 2010

The verdict was positive. The meat had a rich flavor and a firm texture that spoke of the place where it was raised: much like a wine, its terror.

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Grilled Ribeye, Italian Style

August 3, 2010

One of the rites of summer is undoubtedly cooking a nice thick steak on the grill. Ribeye is my favorite cut because I find it’s the most flavorful and succulent, especially when well marbled.

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