Main Meats

Arrosto Di Cervo Recipe

Spiced roast venison tenderloin? Count us in.
Jan 17, 2013 3:01 pm
roast fillet of venison
Photo: Simon Griffiths

I use venison fillet in this recipe, as it is incredibly tender and quick to cook – allow 5 1/2 ounces per person. Because it has no fat, the meat should be cooked rare to medium-rare. I like to serve this roast with spaetzle.

Cider-Brined Pork Chops with Maple-Bacon Chutney Recipe

Pork chops with everyone's favorite fall beverage
Oct 16, 2012 5:02 pm
cider brined pork chop

Rick Gresh is executive chef at David Burke's Primehouse in downtown Chicago. We're in full-on brining mode, but it's not just about salt water and poultry. Chef Gresh loaned us his recipe for a cider brine that will keep pork chops moist and succulent as well. 

Pomegranate Brisket Recipe

Combine two classic holiday foods for Rosh Hashanah
Sep 11, 2012 5:01 pm

Los Angeles-based Micah Wexler is executive chef of West Hollywood's Mezze, a James Beard Rising Star nominee and a graduate of Cornell's Hotel School. Focusing his attention on upscale, modern Mediterranean and Israeli cuisine, Wexler is definitely the guy to turn to for your updated Rosh Hashanah brisket recipe. 

Roasted Lamb With Tomatillo Salsa Recipe

Try pairing leg of lamb with Latin flavors
Aug 23, 2012 4:01 pm
roasted lamb recipe
Photo: Paul Brissman

There's always the challenge of finding the right balance of acid and fat. Rich, flavorful meat like leg of lamb typically finds balance with a tart red wine reduction or tangy yogurt sauce, but heading south of the border with tomatillos will certainly do the trick.

Olive Oil-Poached Veal with Lobster Schnitzel Recipe

Wow your dinner guests with a Todd English recipe
Jul 24, 2012 3:01 pm

Schnitzel is making a comeback. I walk by the schnitzel truck in NYC all the time — it's always busy and I love schnitzel! 

Which Steaks Are Best Served Rare?

If you just said "all of them" you may be wrong
Jun 21, 2012 4:01 pm
rare steak

Weigh in — is there a steak you like better rare or medium-rare? Do you ever venture into medium territory or even (gasp) medium-well? Remember, this advice is from an executive butcher.

London Broil with Creamy Horseradish Sauce Recipe

A recipe for London broil via the Hamptons
Jun 20, 2012 3:31 pm
london broil recipe
Photo: Ann Stratton

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. 

Tequila-Marinated Hanger Steak Recipe

Use a tequila marinade for great grilled steak
Jun 12, 2012 3:01 pm
marinated steak recipe
Photo: Frances Janisch

Exhausted and starving, we stopped at a roadside taco stand on the outskirts of Puerto Vallarta and could not believe how tender and juicy the meat was. The four-foot-tall, gold-toothed cook told us her secret ingredient: tequila.

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