Okay, here we go. Either we have you hooked at "Ultimate Cheater Pulled Pork" or this book is headed straight for the library's used book sale. We know that. You know that. So, let's drop the chitchat and make some cheater barbecue.
This recipe was one of the five meals my mom had in her heavy weeknight rotation to feed our family of six.
Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.
Many Argentine cooks keep a jar of homemade chimichurri sauce in the fridge (it keeps for several weeks) to either marinate or season cooked meats throughout the week
For those days when you don't want to tend a fire, this is one utterly delicious oven version that will stand up to smoke-roasted ribs any day.
Here is Samin Nosrat's recipe for sugo, the classic Italian meat sauce that, depending on the region, is also known as Bolognese or ragu. This might not at first seem like a braise -- there's no featured chunk of animal protein -- but the principles are the same: a dice of onions, carrots, and celery; browned meat; a long, slow simmer in liquid. Making this recipe takes a few hours, so I usually prepare a big batch and freeze some of it in containers. Samin's recipe calls for pork and beef, but it can be made with any kind of meat, including chicken, duck, rabbit, or game.
Serve the pork and green beans with a medium-bodied red wine, like a luscious Italian Ripasso di Valpolicella by Tommasi, Masi or St. Stefano, or a Chianti Classico. Make dynamite sandwiches by thin-slicing any leftover tenderloin.
Honey gives this recipe its edge. Once the steak is cooked, you taste only the barest hint of sweetness, yet the sugar opens up all the meat's bold beefiness. Each mouthful delivers fabulous crustiness and a hum of black pepper.
Ingredients
A stew of pork spiked with tart cornichon pickles and vinegar, Carbonnades is not a dish, but rather a method of cutting stewing meat into good sized flat, thin squares. Like all stews, this one benefits from being made well ahead. Do add the last quantity of cornichon just before serving so their tang comes through loud and clear. Pour a full-bodied abbey beer or ale.