Le Chef's Kitchen

I cook. I eat. I tell you all about it.

Archive for the ‘Meat’ tag

Cabernet Braised Short Ribs with Gorgonzola Polenta

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It has been a year since I started this blog, and though I have had a bit of a hiatus these past few months (moving to a new apartment, skiing for the holidays, fracturing my humerus while skiing for the holidays) I am finally moved in, beginning to heal, and ready to start cooking again!  To mark the occasion, I’d like to share a dish that has become like an old friend, one that I can cook in my sleep (and you will be able to as well…it’s not hard!), and one that actually inspired me to start LeChef’s Kitchen one year ago.  Cabernet Braised Short Ribs, Gorgonzola Polenta, fresh herb gremolata:

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Written by Drew

January 17th, 2011 at 4:43 pm

Posted in Dinner

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Smoked Pork Rib Dinner

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Le Chef has been busy.  Busy traveling, busy sailing, and busy eating food that for the most part doesn’t belong on this blog.  So now, after a solid month of not posting anything, I am returning to post a meal that I cooked for my family at the Cape this summer.  This is not a quick meal, by any means.  It involves a homemade smoker and about 8 hours of cooking time.  But the results are worth the wait, and I will show you how to make a $50 smoker that works as well as the $300 model from Home Depot.

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Written by Drew

August 18th, 2010 at 11:14 am

Posted in Dinner

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Modified Carpaccio: Steak with Arugula, Lemon, and Parmesan

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Yesterday for dinner I decided to give Merrill’s recipe for steak, arugula, lemon and parmesan from Food52 a try.  Merrill is one of the founders of Food52, and this recipe looked like exactly what I wanted: something easy, fresh, and tasty.  I love carpaccio, and the wine bar down the street serves it pretty much like this, over a bed of arugula with olive oil, lemon, parmesan, and a bit of balsamic.  Merrill’s use of steak made it more attractive as a full meal, while still maintaining those fresh flavors.  I was sold.  Her pictures are prettier than mine, but here’s the dish:

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Written by Drew

April 26th, 2010 at 11:18 am

Posted in Dinner,Lunch

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Panko-Crusted Japanese Meatloaf (with mozzarella!)

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Last week I volunteered to test a meatloaf recipe for Food52, and I chose the craziest-sounding one with the hardest-to-find ingredients, just because I’m that guy.  That, and I was late to the sign up, and it was pretty much the only one left to be tested.  Which worked out perfectly!  I actually already had many of the Japanese ingredients on hand, and I always welcome a trip to the Japanese grocer where I can poke around and try to guess at just what the hell I’m holding in my hand (Powdered fish eyes?  Dried squid flakes?  Pickle soda?).  I always wind up buying things that I didn’t plan to buy (freeze dried scallions anyone?) but that’s part of the fun.  This recipe sent me in search of “curry roux”, which is basically instant curry sauce that comes in blocks that look like chocolate.  It’s really good, and I’m sure I’ll be working it into some recipes in the future.

The bottom line on this meatloaf, to cut to the chase, is that it’s insanely delicious.

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Written by Drew

March 29th, 2010 at 10:46 am

Posted in Dinner

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Hazelnut Crusted Lamb Chops

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This week’s Food52 theme was spring lamb.  I don’t cook lamb all that often, because a certain someone doesn’t really like it (no names) but I do love me some lamb when I can get it.  I usually braise it, for a wintertime dish, but since the theme was “spring lamb” I decided to go for something with a little more freshness to it.

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Written by Drew

March 26th, 2010 at 8:09 am

Posted in Dinner

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Thomas Keller and a Modified Catalan Stew

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A few months ago I got a copy of Thomas Keller’s “Ad Hoc At Home“, a beautiful and extensive volume that is not for the beginner or cooks interested in quick and easy meals.  Almost all of the recipes require cooking other recipes in the book to go along with them, and some have multiple components from multiple sections of the book, so cooking a simple stew is not so “simple” when you have a braised short rib recipe and a soffritto to make just to get two of the main ingredients for the stew. Read the rest of this entry »

Written by Drew

January 14th, 2010 at 12:27 pm

Posted in Dinner

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