The Classic Meat Dishes

PORK ROAST – BRAISED SHOULDER

Posted on 9 January 2021

I believe there are fewer things tastier than a pork roast. A standing rib roast is perhaps the most elegant presentation, or you can purchase a bone-in shoulder roast, toss it into a pot and braise it. My favorite, by far, is the latter. The recipe below is a bit busy, and it will take some time, but it is worth it. The spices are salt, pepper, coriander, and which are added to a braising liquid of apple juice (reduction), Calvados (apple brandy), and white wine….

A Wonderful Classic – The Prime Rib Roast

Posted on 6 December 2018

in Additional Recipes, The Classic Meat Dishes

by Bob

Mention Thanksgiving and the turkey with all the fixins immediately comes to mind. Depending on which historian you read, the turkey may or may not have been served at the first Thanksgiving meal. Many think the meat served was probably venison along with seafood and waterfowl. If there was turkey, it probably was wild turkey and not a domestic variety. Whatever they ate there seems to be clear consensus the first Thanksgiving involved serving plenty of meat. Give The Gobbler A Break This Year I sometimes decide to give…

Ham Bone-in Cooked Shank

Posted on 19 November 2017

in The Classic Meat Dishes

by Bob

A Real Hankerin’ Every once in a while, I get a hankerin’ (it’s the way my people used to talk) for a taste of a good ol’ bone-in country ham – the kind that my grandmother used to make on Easter. If you’ve ever tasted one, the taste was unforgettable. The Kiss Principle Applies Here My advice is to keep it simple. Something happens to many of the commercial types. They are most likely soaked in brine and injected with who knows what resulting in an odd, artificially sweet taste. Even…

Mushroom Gravy

Posted on 22 September 2017

in The Classic Meat Dishes

by Bob

This easy creamy gravy, spiked with Marsala wine, can be whisked together while the main event of your meal is cooking. Start by browning mushrooms in butter to give the gravy plenty of savory flavor. Add flour to thicken, simmer in Marsala wine and beef broth, and finish with heavy cream. Serve this versatile gravy with everything from meatloaf to beef Wellington.

Beef Wellington

Posted on 22 September 2017

in The Classic Meat Dishes

by Bob

Beef Wellington. Even it’s name is a bit stuffy. As for haughty cuisine, I place it in the same class as oysters Rockefeller, beef bourguigon, Caesar salad, and baked Alaska. We also assume it’s a dish only that only the well-heeled and well-to-do can afford. I’ve seen it described as ritzy and swank, and my personal favorite descriptors have been highfalutin and fancy-schmancy. It’s basically a steak fillet covered with pate de foie gras, then wrapped in pastry and baked. The beef [tenderloin] is seared, then topped with either foie…

Pork Rack With Mushroom Pan Sauce

Posted on 18 February 2017

in Additional Recipes, The Classic Meat Dishes

by Bob

My new favorite way to cook a pork roast is to purchase a 5-bone rack . If you want to get fancy, have the butcher “French” the bones. It will make for a delightful presentation and it is delicious. This is in stark contrast to the pork I’m used to eating. It seems to me the majority of the really bad meals I’ve eaten over the course of my life have involved pork. I’ve choked down uninteresting, unpalatable, and barely digestible roasts. I’ve struggled with loins that couldn’t be saved…

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The Classic Meat Dishes

PORK ROAST – BRAISED SHOULDER

A Wonderful Classic – The Prime Rib Roast

Ham Bone-in Cooked Shank

Mushroom Gravy

Beef Wellington

Pork Rack With Mushroom Pan Sauce

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