Beef, Lamb & Pork

BEEF
Beef Bourguignon with Roasted Pearl Onions & Crimini Mushrooms
Beef & Guiness Stew
Beef Marinade
Cabernet-Braised Short Ribs with Gorgonzola Polenta & Three-Herb Gremolata
Chipotle Maple Barbecue Beef Brisket
Dry-Rubbed Rib-Eye with Avocado & Fresh Tomato Salsa
Grilled Skirt Steak with Artichoke-Potato Hash & Black Olive Aioli
Grilled Skirt Steak with Three-Herb Chimichurri Sauce
Individual Beef & Guinness Pies with English Cheddar & Peas
Jalapeno, Cilantro, Cumin & Lime Marinated Skirt Steak
Mahogany Beef Stew
Prosciutto Wrapped Meatloaf with Herbs & Couscous
Short Rib & Porcini Ragu
Soy-Glazed Beef with Green Beans

LAMB
Grilled Harissa-Marinated Lamb with Moroccan Yogurt Sauce
Grilled Lamb with Potatoes, Zucchini & Capers
Lamb Chops Au Poivre
Lamb Skewers with Marinated Feta & Tomato Relish
Wine Braised Lamb Shanks with Herbes de Provence

PORK
Ancho Chile, Pork & Black Bean Chili with Poached Egg & Crumbled Roquefort
Baby Back Ribs with Coffee Honey Barbecue Sauce
Brined Pork Tenderloin
Boneless Pork Chops with Radicchio Slaw
Chinese Bar-B-Qued Pork with Garlic Sauce
Five-Spice Pork Fried Rice
Garlic & Rosemary Roasted Pork Loin
Grilled Pork Chops with Kumquat-Jalapeno Marmalade
Grilled Pork, Chorizo, & Applewood Smoked Bacon Burgers
Spicy Pork Goulash
Prosciutto Wrapped Meatloaf with Herbs & Couscous
Pork & Tomatillo Posole
Pork Tenderloin with Apples
Pork Tenderloin with Ratatouille Sauce
Pulled Pork
Ricotta Meatballs
Toulouse Sausage Stew with Leeks & Butter Beans

Comments

[Sisero]

I have the taste of a spectacular shepherd's pie in my head and I can't get it out. The problem is, I cannot for the life of me reproduce it. It was in an Irish pub in Cuzco, Peru (of all places!). There was a large amount of ground meat (most likely lamb but I'm not sure) and it had bits of carrot mixed in with it. The meat had a fantastic creamy buttery gravy-like sauce that I'm sure contained some sort of ale and for sure rosemary. Not the usual worchestershire/tomato based sauce. The thing is, the meat part was firm, like it had been cut from a pan, yet was moist and rich. I have tried for hours to find some sort of replica recipe online, and was wondering if you had come across something like this?

[Anne Dean]

I'd just like to ask where you found the cutting board displayed in some of your photos. I like the fact that it's raised off the counter (prevents rocking) and appears to have a drawer to scrape things into, or to catch drippings. Thanks.

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