Done right, it is the most appetizing of meals, and nothing is so primally satisfying. We dream of lamb so tender, it slips away from the bone; chicken so juicy, tears spring to our eyes; steak so mind-blowingly savory, its flavor runs a tingling course up and down our spines. If meat is your thing, Omaha Steaks Meat may have you lying awake at night, counting sheep and licking your chops.
From the visit to the butcher to the first slice carved from that perfectly pink roast, veteran cookbook authors John Harrisson and Frederick J. Simon guide you through the world of meat with great expertise. More than150 recipes, accompanied by 40 mouthwatering full-color photographs, range from down-home hearty comfort food like Roast Rack of Pork with Red Cabbage, Apples, and Cranberries Braised in Red Wine to such epicurean fare as Steak Canapés with Roquefort Cream and Caramelized Pears and Onions on Garlic Toasts.
Omaha Steaks Meat is the final frontier of meat as we are aware of it. Those with culinary wanderlust will find destinations in dishes like Vietnamese Summer Rolls with Beef, Shrimp, and Peanut Dipping Sauce or Ethiopian Chicken Stew with Berbere Sauce and Injera Bread, at the same time as those who find themselves game will appreciate the many recipes for meats rather new to the market — ostrich, quail, duck, venison, rabbit, goat, buffalo, and wild boar. Whether from someplace familiar or far-flung, each recipe includes instructions for a simple side, sauce, salsa, rub, relish, chutney, compote, dressing, glaze, or marinade — in short, those extra details that make every dish in the book a meal in itself, worthy of company. If you love meat, then you have found your cookbook.
There are occasions when nothing but meat–tender, juicy, satisfying–will do. For those occasions Omaha Steaks Meat, from the renowned mail-order steak purveyors, is made to order. With over 150 recipes for meat, game, and poultry, the book presents delicious, globally-inspired dishes, such as Beef Filet with Roasted Corn-Wild Mushroom Salsa and Ancho Chile Aïoli; Spicy Veal Meatballs with Red Bell Pepper Sauce and Penne Pasta; and Durango Venison Goulash with Yellow Finn Potatoes. The book’s whole-plate approach to individual recipes makes preparations lengthy, but cooks can easily extract main dishes from their accompanying sides and fix any of the dishes on their own.
Poultry and game are not neglected, and cooks most often wary of unfamiliar meats must find such recipes as Venison Steaks with Wild Rice and Roasted Corn-Serrano Salsa; Wild Boar Sausage with Caramelized Apples and Buttermilk-Cornmeal Waffles; and Buffalo Strip Steaks with Wild Mushroom Ragout and Polenta enticing. (Sources for game meats–most of which are farmed–are given.) Even turkey is tackled, and dishes like Hill Country Turkey Chili with Buttermilk Cornbread or Roasted Turkey Sandwiches with Cranberry-Orange Spread and Red Chile Chips–the best possible destination for turkey leftovers–provide more good eating. With notes on cooking meat, doneness, and portion size, and a selection of basic recipes, the book is a valuable and happy resource for meat lovers in all places. –Arthur Boehm
Hardcover: 240 pages
Publisher: Clarkson Potter; 1 edition (September 25, 2001) Language: English
ISBN-10: 0609607774 ISBN-13: 978-0609607770