Category:  Meat and Large Game

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Tuscan Inspired Cassoulet – Rich, Meaty and Near Perfect

In Italian, Meat and Large Game On September 11, 2015 2 Comments

A cassoulet is a wonderful medieval French peasant dish flavored with meat, a good stock, and beans.  It is so good, in fact, that there is an official… Read More »

Veal Kidney

Veal Kidneys à la Moutarde – A French Classic

In Meat and Large Game On April 26, 2015 0 Comments

Veal Kidneys à la Moutarde – with mustard sauce – is one of the great classics of French cooking for a reason: The dish is amazing.  While not common… Read More »


Roasted Capon – The delicious castrated rooster

In Meat and Large Game On January 24, 2015 0 Comments

Roasted Capon, a castrated rooster, is like chicken’s richer cousin.  It is tender, flavorful, moist and absolutely delicious.  Caponization (castration) allows more fat to build up both below… Read More »

Foie de veau Lyonnaise

Foie de Veau Lyonnaise – Calf’s Liver with Onions

In Meat and Large Game On August 31, 2014 0 Comments

Foie de veau Lyonnaise is basically thin slices of calf’s liver cooked quickly in very hot oil, then served with caramelized onions and a dash of vinegar.  But… Read More »


Braised Lamb Shank – An Impressive Dish

In Meat and Large Game On December 18, 2013 0 Comments

Braised lamb shank is one of those special dishes that is as impressive as it is delicious.  Each plate crowned with an individual shank arrives to the table,… Read More »

Grilled Lamb Kofta Kebabs

Grilled Lamb Kofta Kebabs

In Meat and Large Game On July 5, 2013 0 Comments

I was first introduced to Lamb Kofta by one of my Lebanese staff members while living overseas.  I was hooked on this Middle Eastern standard from the first… Read More »

Braised Rabbit

Braised Rabbit – A French Standard

In Meat and Large Game On March 12, 2013 0 Comments

Braised rabbit has been on our menu throughout history and has an oddly comforting and familiar flavor, even to those eating it for the first time.  Braised rabbit… Read More »

Pork Belly

Red Braised Pork Belly – Revealing the 5th Element

In Meat and Large Game On January 26, 2013 0 Comments

Red braised pork belly is arguably one of the most unctuous meats you will ever taste.  If you’re not familiar with the word unctuous, it has several definitions,… Read More »

Osso Bucco 1

Ossobuco (Osso Bucco) – A Symbol of Italian Cuisine

In Italian, Meat and Large Game On January 8, 2013 0 Comments

Ossobuco – the word evokes thoughts of succulent veal, braised until the meat can be eaten with a fork alone.  For the initiated, it conjures taste memories of… Read More »

Sausage and Tasso Sauce Piquant

Sausage and Tasso Sauce Piquant – Pure Cajun

In Cajun, Meat and Large Game On November 5, 2012 0 Comments

I grew up in southwest Louisiana where the French influence and Cajun culture were so prominent that the grandparents of many of my friends spoke no English.  There… Read More »