Main Meats

One of the first meals that I mastered was London broil with baked potatoes and simple steamed vegetables. It became a basic meal that I could count on in my gradually growing repertoire. As my confidence grew, I started to prepare it for weekend guests. 

Crack the bones of the intact chicken, then stab it repeatedly. The result looks like a chicken that ran into a truck. But by cracking the bones and stabbing, I can smoke the chicken whole and still get the flavor-rich juices from the bones.

For those who love lamb, these dry-aged lamb loin chops are a must. Tender, succulent and full of lambiness (in such a good way), these mini porterhouse chops feature both the loin and the tenderloin. You may have to call your butcher ahead of time for the cut. Marinated in garlic, rosemary, thyme, shallots, chili pepper and extra-virgin olive oil, they are broiled and then finished with lemon. Simple.