Professional Chef Training
Meats
Beef Recipes
Pan-broiled Blackened Steak
6 oz.
steak
1 t. each
paprika, chili powder, garlic powder, onion powder, cayenne, salt,
white pepper, black pepper, thyme
Beef Stir Fry
5 oz.
beef
2 oz.
celery
2 oz.
snow peas
1 oz.
water chestnuts
2 oz.
carrot
2 oz.
red pepper
1 oz.
baby corn
slurry (2:1 water: cornstarch)
1 stalk
green onion
1 t.
sesame oil
1 T.
cornstarch
Marinade:
4 oz.
soy
1 oz.
rice vinegar
1 clove
garlic
1 t.
jalapeno
Roast Beef Au Jus
1 #
inside round
oil
salt and pepper
Au Jus:
2 c.
mirepoix
2 cloves
garlic
2 oz.
wine
1
bay leaf
1 t.
thyme
1 qt.
Beef stock
Grilled Paillard of Beef
6 oz.
beef knuckle
oil
Compound
butter:
¼ #
butter
1 t.
shallot
1 clove
garlic
1 t.
parsley
Braised Short Ribs Diable
flour (dredge)
2
short ribs
1 c.
mirepoix
1 clove
garlic
3 c.
demi glace/beef stock
½ t.
thyme
1 t.
cayenne
salt
1 T.
tomato puree
1
bay leaf
1 T.
vegetable oil
red wine (deglaze)
Beef Bourgignon
flour (dredge)
1
bay leaf
1 oz.
oil/bacon
1 oz.
flour
1 pt.
Brown stock
noodles
1 #
beef chick
1 t.
thyme
3 oz.
onion
2 oz.
tomato puree
4 oz.
red wine
Garni:
mushroom caps, pearl onions
New Mexican Red Chili Stew
6
dried chilies
1 #
stew meat
2 T.
vegetable oil
1
jalapeno
2 c.
beef broth
oregano
cumin
2 cloves
garlic
Chile
Beef,
Padang
Style (Indonesian)
Process or
pound to a paste:
¼ c.
chopped onion
1-2
hot chiles
½ c.
chopped tomatoes
½ t.
salt
Simmer an 8
oz. piece of inside round in enough water to cover until tender, drain, slice
thinly.
Fry beef in
hot oil until well browned. Remove
and drain.
Fry the
chile paste mixture in 2 T. oil for 2-4 minutes.
Add the beef
and cook two minutes more.
Add a few
slices of fresh tomato for garnish, toss together.
Steak Diane
Season two 3
oz. medallions of beef with salt and freshly cracked black pepper.
Sauté in a
small amount of oil until well browned on both sides and cooked to the proper
temp.
Remove from
the pan and keep warm, degrease the pan if necessary.
Add 2 T. minced shallot and 1 t. freshly cracked black pepper to the pan
and sweat lightly.
Deglaze the
pan with brandy.
Add 2 oz.
demi glaze, simmer to adjust, season and serve.
Pan Roasted Beef with Red Onion Marmalade
1
red onion, sliced
1/8 t.
salt
1 T.
oil
½ c.
red wine
½ c.
red wine vinegar
pinch
thyme
to taste
cracked black pepper
2 T.
sugar
Grilled Beef with Chili Noodle Salad
¼ c.
tahini
¼ c.
coconut milk
½
jalapeno, minced
2 t.
brown sugar
2 T.
rice wine vinegar
2 T.
oil
2 T.
soy sauce
1 clove
garlic, minced
1 ½ t
grated ginger
to taste
lime juice
Cilantro,
green onion, julienned carrot and cucumber, toasted chopped peanuts for garnish.
Beef
Marinade: chili garlic paste honey
white wine
soy sauce
sesame oil
cilantro (or toasted and ground coriander)
ginger
green onion lemon
or lime juice
Beef and Broccoli in Black Bean Sauce
1 T.
black bean sauce
pinch
chili flakes
1 T.
rice wine vinegar
½ c.
stock
2 T.
cornstarch dissolved in
2 T.
water
1 t.
sesame oil
Korean Kalbl
1 #
beef short ribs
1 clove
garlic, minced
¼” piece
ginger, peeled, and minced
1
green onion, chopped
1 T.
toasted sesame seeds
¼ c.
dry sherry
½ c.
soy sauce
3 T.
sesame oil
¼ c.
brown sugar, packed
fresh cracked pepper
1 T.
peanut oil
¼
onion, diced
½
carrot, diced
2 ½ c.
water
Mix together
the garlic, ginger, green onions, ½ T. of the sesame seeds, sherry, soy sauce,
sesame oil, brown sugar and a generous grating of pepper.
Rib Eye Steak with Blue Cheese Sauce
4 oz.
steak
1 ½ t.
butter
1
shallot, minced
1
clove
garlic
¼ c.
white wine
¼ c.
chicken stock
½ c.
cream
1 T.
blue cheese
fresh black pepper
Braciole of Beef
Tomato
Sauce:
3 T.
olive oil
4 cloves
garlic
1 T.
tomato paste
2 c.
peeled and diced tomato
pinch
red chili flakes
¾ c.
white wine
salt and pepper to taste
fresh basil, chiffonade
Herb omelet:
Prepare a thin herb omelet (crepe) using 1 egg, 1 T. water, parsley, thyme,
basil, salt, pepper, and a little parmesan.
Reserve.
Palomilla Steaks with Sweet and Spicy Potatoes
Marinade:
1 t.
cumin
½ t.
black pepper
¼ c.
red wine vinegar
¼ c.
red wine
3 cloves
garlic
1
bay leaf
½
onion, sliced
¼ c.
olive oil
Spice Mix:
1 t.
habanero
2 t.
cumin
2 t.
pepper
1 t.
mustard seed
1 t.
coriander
1 t.
clove
1 t.
dried ginger
1 t.
cinnamon
2 t.
brown sugar
1 t.
salt
Basic Boeuf en Daube
¼ #
bacon, sliced
3 #
beef round, cubed
2
large onions, minced
2 T.
Cognac
2 #
carrots, peeled and sliced
4 cloves
garlic, crushed
3 sprigs
parsley
1
bay leaf
1 sprig
thyme
3 c.
dry red wine
1 c.
beef bouillon, canned
8
small boiling potatoes, peeled
Cut bacon
slices horizontally into strips about ¼” by 1”.
In a very large, heavy skillet, sauté bacon until lightly browned but
not crisp. Remove bacon with a
slotted spoon and reserve.
Reheat bacon
fat and over high heat brown about 1/3 of the beef.
(If beef is crowded it will release its juices and boil rather than
brown.) Remove with a slotted spoon
to a large, heavy casserole or Dutch oven and brown remaining beef in two more
shifts, transferring it to casserole when it is done.
Over moderate heat, sauté onion until wilted (adding additional fat or
oil to skillet of necessary), then transfer it to the casserole.
Make bouquet
garni by wrapping parsley sprigs, bay leaf and thyme in cheese cloth and tying
it shut.
In a small
saucepan over low heat, warm
Cognac
; have a long match ready.
Warm casserole over low heat. Pour
Cognac
into casserole, warm for a minutes, and very
carefully set
Cognac
aflame. When
flame dies down add reserved bacon, carrots, garlic, bouquet garni, wine, and
stock. Stir, carefully season to
taste with salt and pepper, cover, and simmer very slowly until beef is very
tender (2 to 2 ½ hours).
Meanwhile,
boil potatoes in salted water to cover until tender.
When stew is
done, remove and discard bouquet garni. Degrease
stew. If desired, liquid may be
poured off into a saucepan and boiled over a high
heat until reduced by half.
Return liquid to stew along with potatoes.
Correct seasonings and reheat together gently for a few minutes.
Veal Recipes
Nut Crust
½ c. bread
crumbs, 2/3 c. ground nuts, pepper and fresh herbs
Veal Cardinal
Sauté and
tope with fresh mozzarella, roma tomatoes, fresh basil and a lemon wine sauce.
Veal Milanese
Flour and
dip in mixture of eggs, parmesan cheese, salt, pepper, and Italian seasonings.
Sauté in a moderately hot pan with lemon wine sauce
Veal Dore
Sautéed and
served with zucchini slices floured and dipped in beaten egg and sautéed and
served with a basil wine sauce
Veal Scallopini
Sautéed
with tomatoes, mushrooms, and olives in madiera wine sauce (with demi or
espagnole)
Scallopini in a Ginger Sake Sauce
Sauté,
deglaze with sake and add ½ c. chicken stock, 3 T. cream, ½ lime, 2 t. ginger,
1 t. lemon, salt, pepper, sugar
Sautéed Veal with Thai Curry Peanu Sauce
Sauté
garlic, shallots, 1 t. curry
½ c. white
wine, ½ c. chicken stock, reduce and add 1 t. jalapeno, 1-2T peanut butter, ½
c. coconut milk, and reduce
Scaloppini with Balsamic Glaze
Oil,
shallots, ½ c. balsamic, 1 c. beef stock, salt, pepper, ½ t. chopped fresh
rosemary
Add
artichoke hearts and red peppers
Sautéed Veal with Apple Brandy Sauce
Sauté
garlic, shallots, add apple brandy to deglaze, heavy cream, reduce.
Add salt and pepper to taste.
Osso Bucco in Gremolata
4
veal shanks
seasoned flour
olive oil
½ bulb
fennel, small dice
½
onion, small dice
4 cloves
garlic
2
anchovies
2 c.
white wine
zest
2 lemons
brown stock
salt and pepper to taste
Veal Marengo
8 oz.
veal stew meat
olive oil
¼ c.
minced onion
1 t.
flour
3 oz.
dry white wine
¼ c.
drained and chopped canned tomato
pinch
basil and thyme
1” piece
orange peel
1 clove
garlic
salt and pepper to taste
2 oz.
mushrooms
Veal
Marsala
2
3 oz. pieces of veal shoulder/leg
salt/pepper/flour
oil
Sauce:
1 T.
marsala wine
1 oz.
butter
1 oz.
mushrooms
2 t.
shallot
1 clove
garlic
1 oz.
demi
½ oz.
white stock
salt and pepper
Weinerschnitzel
6 oz.
veal cutlet
salt/pepper
Standard
breading procedure
Blanquette De Veau
1 #
veal shoulder
bouquet garni
liaison (1 yolk, 2 T. cream)
nutmeg
1
onion
1 pt.
Veloute
lemon juice
white pepper
Brown Veal Stew
flour (dredge)
1 oz.
oil
salt/pepper
1 t.
garlic
1 oz.
tomato juice
1
bay leaf
4 oz.
red wine
4 oz.
onion
1 oz.
flour
1 pt.
Brown stock
1 t.
thyme
1 #
veal
Tourne:
4
carrots
4
celery
4
turnips
Veal Piccata
2-3 pc.
6 oz. veal shoulder/leg
salt/pepper
flour
oil
Lemon sauce:
4
lemon supreme
1 oz.
butter
1 T.
white wine
1 t.
shallot
1 clove
garlic, creamed
1 t.
parsley
½ oz.
white stock
Veal Saltimboca
2
2 oz. paillards of veal
1
slice proscuitto
2-3
sage leaves
1-2
slices mozzarella
¼ c.
olive oil
1 T.
butter
¼ c.
cream
2 eggs
½ T.
parsley
½ c.
flour
salt and pepper
Fricassee de Veau a l’Anclenne
6 oz.
veal shoulder, blanched
1 ½ T.
butter (or more)
½
carrot
½
leek
¼
onion
½ rib
celery
1 ½ T.
flour
2 c.
stock
½ c.
white wine
bouquet garni
6
pearl onions
6
mushrooms
1
egg yolk
½ c.
cream
salt, pepper, nutmeg, lemon, parsley
Veal Bitochki with Horseradish Yogurt Sauce
8 oz.
ground veal
¾ c.
fresh bread crumbs
¼ c.
milk
2
shallots
1 clove
garlic
2 T.
parsley
salt and pepper
Horseradish
Yogurt Sauce:
1 T.
oil
2
shallots
4
mushrooms
½ c.
stock
1 t.
horseradish
¼ c.
yogurt
salt, pepper, parsley
Veal Ragout
¼ c.
vegetable oil
1 ¾ #
boneless veal shoulder or rump, cut into 2” cubes
3 T.
flour
salt and pepper
1
carrot, diced
1 rib
celery, diced
1
onion, chopped
1 c.
chicken stock
1 #
small new potatoes, quartered
¾ #
tomatoes, peeled, seeded and chopped
2 cloves
garlic, minced
1
bay leaf
1 t.
fresh thyme, finely chopped
½ #
pearl onions, peeled
¼ #
mushrooms, quartered
2 T.
parsley, for garnish, finely chopped
1 ½ T.
lemon rind, for garnish, finely grated
In a
heavy-bottomed pan over medium heat, heat about 1 ½ T. of oil.
Pat veal
chunks dry with paper towels. Season
flour with salt and pepper; toss veal with flour to coat.
Brown veal in oil in three batches, adding more oil as necessary.
Remove from pan.
Add carrots,
celery, and onion. Cook over
medium-high heat, stirring constantly, until vegetables are lightly browned.
Return meat
to pan with stock, potatoes, tomatoes, garlic, bay leaf, and thyme.
Cover and
simmer until veal is tender, 1 to 1 ½ hours.
During the last 30 minutes of cooking, add onions.
During the last 10 minutes of cooking, add mushrooms.
Season to taste with salt and pepper.
Just before
serving, combine parsley and lemon rind and sprinkle on top.
Pork Recipes
Pork Medallions w/ Red Onion Comfit
1 oz.
sherry wine vinegar
10 oz.
brown sauce
6 oz.
red onions or half yellow
1-2 T.
butter
1 T.
honey
1 oz.
red wine (reduce to au sec) and red wine vinegar
salt and pepper
Sautéed Pork Medallions with Warm Fruit
2 oz.
apples
2 oz.
pears
(poach in
white wine)
1 oz.
dried cherries
2 oz.
dried apricots
(reconstituted
in warm chicken stock)
brown sauce
brandy
butter
salt and pepper
Deglaze with
a small amount of chicken stock and brandy, reduce, add fruits, brown sauce and
seasonings.
Grilled or Sautéed Pork Medallions with Bourboned Apple
Butter
2 oz.
onion
1 oz.
sugar
½ oz.
cider vinegar
Simmer 5
minutes and add:
1 ½
apples, peeled and chopped
3 oz.
bourbon
4 oz.
brown sauce
1 t.
cinnamon
1
clove
Simmer until
apples are tender. Puree, strain.
Mount with 1 T. butter and salt and pepper.
Chiang Mai Curry
2 T.
oil
2 cloves
garlic, crushed
1 T.
red curry paste
4 oz.
coconut milk
4 oz.
lean pork - slivered
1” piece
ginger, minced
2 T.
broth
1 T.
fish sauce
½ t.
turmeric
2 t.
lemon juice
Heat oil -
add garlic - lightly brown
Add curry
paste - mix and cook a few seconds.
Add coconut
milk and cook until liquid starts to reduce.
Add pork and
ginger - mix well.
Stirring
quickly after each addition, add broth, fish sauce, sugar, turmeric and lemon
juice.
Simmer until
pork is tender - only a few minutes.
Sweet and Sour Pork
Marinate:
8 oz.
boneless pork loin cut into narrow strips
in:
1 T.
corn starch
1 T.
soy
1 t.
sesame oil
Make a
batter with:
¼ c.
flour
2 t.
corn starch
1
egg, lightly beaten
pinch
baking powder
¼ c.
water
Drain the
pork of the marinade
Dip in
batter, drain excess and deep fry
Toss with
the following sauce
Sauce:
¼ c.
rice vinegar
1 t.
soy
¼ c.
brown sugar
1 t.
ginger, grated
3 oz.
pineapple, med dice
½
tomato, med dice
1 c.
pineapple juice
½
green pepper, med dice
Thicken with a
slurry of 2 T. cornstarch and 2 T. sherry
Breaded Pork Chop with Red Onion Confit
6 oz.
pork chop
standard
breading procedure
1 t.
butter
½ oz.
red wine vinegar
salt/pepper
½ c.
red onion
½ T.
honey
½ oz.
red wine
Sautéed Pork Cutlet with Sauce Chausseur
6 oz.
pork cutlet
salt/pepper
flour
oil
1
shallot
1 oz.
white wine
1 clove
garlic
2 oz.
demi
¼ t.
thyme
1 t.
parsley
2 oz.
mushrooms
1 oz.
butter
2 oz.
tomato concasse
Roast Loin of Pork with Fruit Compote
1 #
pork loin
Compote:
1
apple, small dice
1
pear, small dice
2 oz.
onion, small dice
1 oz.
butter
¼ c.
chicken stock
1 T.
ginger, fresh
oil
salt/pepper
½ c.
prunes, chopped
1 rib
celery, small dice
1 clove
garlic, creamed
¼ c.
cinder vinegar
1 T.
sugar, if necessary
Grilled Pork Cutlet
6 oz.
pork loin
oil
salt/pepper
herbs (BMOT)
1 clove
garlic
tomato coulis
Stuffed Pork Chops
4
pork chops, extra thick
½ c.
fruit cake, crumbled
2 T.
cooking oil
¼ c.
fresh orange juice
½ c.
water
dash
nutmeg
Cut slits in
pork chops to form pockets. Mix
fruitcake crumbs and butter. Stuff
pork shops with this mixture. Secure
each chop with a toothpick. Brown
chops in hot oil. Reduce h eat.
Add orange juice and water. Cover
and simmer over low heat for 45 minutes to one hour.
Season with nutmeg to taste.
Pork Chops Baked with Apple
4
pork chops, thick cut
1 c.
sauerkraut
1
onion
2
apples
2 T.
white wine
1 T.
white wine vinegar
1 T.
brown sugar
Piccata
2
4 oz. medallions of pork
1 t.
Dijon
mustard
1 T.
flour seasoned with salt and pepper
1 T.
oil
1 T.
butter
2 oz.
white wine
4 oz.
chicken stock
1 t.
mustard
1 t.
parsley, chopped
Grilled Pork Chop with Moonshine Chutney
1
pork loin chop
¾ c.
diced pineapple
¾ c.
diced mango
¾ c.
diced papaya
¼ c.
red onion, diced
1
jalapeno, minced
¼ t.
ginger, minced
¼ c.
cider vinegar
¼ c.
rum
¼ c.
granulated sugar
¼ c.
brown sugar
½ t.
cinnamon
¼ t.
allspice
Honey
Orange
Adobo Glazed Ribs
pork ribs
2 T.
water
¼ c.
chili powder
½ c.
orange juice
¼ c.
lime juice
4 cloves
garlic
1 T.
cumin
1 T. ea.
Orange
and lime zest
¼ c.
honey
¼ c.
tomato paste
2 t.
dried thyme
1 t.
dried oregano
paprika
2 t.
kosher salt
North African Pork and Peanut Stew
1 T.
oil
6 oz.
pork shoulder
½
onion
1 clove
garlic
¼ t. each
curry powder
coriander
ground cumin
crushed red pepper flakes
ground ginger
1/8 t.
cinnamon
¼
bay leaf
½ t.
salt
1 ½ t.
tomato paste
1 ½ c.
chicken broth
1/3 c.
roasted peanuts, unsalted
1 ½ T.
lime juice
1
roma tomato
½
green bell pepper
1 T.
cilantro
1
sweet potato
Mongolian Pork
3 cloves
garlic
¾ T.
ginger
1
shallot
1 T.
cilantro
¼ c.
sherry vinegar
2 T.
hoisin sauce
1 ½ T.
soy sauce
1 ½ T.
rice wine vinegar
1 ½ T.
sesame oil
1 ½ T.
plum sauce
1 ½ T.
peanut butter
1 ½ T.
honey
1 ½ t.
siracha or chili garlic
Lamb Recipes
Braised Lamb Shanks
2
lamb shanks
1 oz.
oil
flour
2 oz.
onion, small dice
2 clove
garlic, creamed
2 T.
proscuitto, chopped fine
2 c.
white wine
2 pt.
Demi
¼ c.
tomato puree
1 t.
lemon zest
½ t.
crushed red pepper
½ t. each
oregano
rosemary
mint
½ fillet
anchovy, minced
Noisette Of Lamb with Red Pepper Coulis
2
3 oz. pieces lamb leg
Coulis:
1
red pepper
1
shallot, minced
1 clove
garlic, creamed
½ c.
white wine
½ c.
chicken stock
¼ c.
cream
Roast Leg of Lamb with Au Jus
1 #
leg of lamb
1 clove
garlic
oil
salt/pepper
herbs
1 pt.
Jus d’agneau
1 c.
mirepoix
Shish Kebob
1 ¼”
cubes = 6 oz. leg or shoulder
marinade:
1 oz.
onion, minced
1 t.
lemon juice
¼ t.
coriander
¼ t.
oregano
2 oz.
oil
1
clove
garlic, creamed
salt
1/8 t.
cumin
black pepper
Pimento
Butter:
5 oz.
butter
½ t.
garlic
1 T.
white pepper
1 ½ oz.
pimentos
1 T.
salt
1 t.
lemon juice
Grilled Lamb and Vegetable Medley
1 #
trimmed lamb
½ t.
cayenne
1 t.
ground coriander
1 t.
cumin
1 T.
garlic, minced
2 T.
red wine
4
pearl onions
1
red bell pepper
1
yellow bell pepper
1 t.
olive oil
4
cherry tomatoes
Lamb with Five-Spice and Green Onions
1 #
lamb
¾ t.
Chinese five spice powder
1 clove
garlic
2 T.
soy sauce
1/3 c.
soy sauce
1/3 c.
sherry
2 T.
salad oil
1 t.
cornstarch
1 T.
water
7
green onions
Armenian Pumpkin Stew
½ t.
coriander
½ t.
cardamom seed
½ t.
cinnamon
1 t.
cumin
1
clove
2 T.
oil
2 #
lamb
1
onion
4 cloves
garlic
2
carrots
1
celery root
tomatoes
1
acorn squash
2 quarts
chicken stock
1
5 pound pumpkin
1 c.
basmati rice
½ t.
salt
1 t.
pepper
¼ c.
coriander
¾ c.
parsley
Pakistani-Style Lamb Patties
1 oz.
oil
2 oz.
onions, minced
8 cloves
garlic, minced
2 oz.
bread crumbs
3 #
lamb, ground
3 oz.
pine nuts, toasted
2-3
eggs, beaten
1 oz.
tahini
3 T.
parsley, chopped
salt and pepper
1 t.
coriander
1 t.
fennel
2 T. each
cumin and ginger
Lamb Satays
1 ½ T.
vegetable oil
3-4
shallots
2 cloves
garlic
1 t.
lemon zest
½ t.
curry powder
¼ c.
peanut butter
1 ½ T.
fish sauce
1 T.
brown sugar
1 T.
lime juice
½ c.
coconut milk
salt
Satay
marinade:
1 ½ T.
fish sauce
1 T.
curry powder
1 T.
brown sugar
1 t.
turmeric
¼ c.
coconut milk
Lamb Chili
6-8 oz.
lamb shoulder
1 T.
vegetable oil
1
small onion, diced
1
small carrot, diced
1-2 cloves
garlic, minced
1 c.
canned plum tomato, chopped, drained
1 c.
water or stock
1 ¼ T.
chili powder
1 T
cumin
1 t.
black pepper
1 t.
allspice
¼ t.
cinnamon
1 t.
dried thyme
¼ t.
dry mustard
kidney beans
salt and pepper to taste
Lamb Steaks in Vinegar Sauce
Sauce:
1 T.
butter
1 T.
oil
salt and pepper to taste
3 cloves
garlic
¼ c.
balsamic
½ c.
water
2 T.
ketchup
1 t.
soy sauce
1 t.
chili garlic (optional)
mint
Lamb and White Bean Salad
1 ½ #
cooked leg of lamb, slivered
1 ½ c.
dried Great Northern beans
2 oz.
minced prosciutto
¼ c.
olive oil
2 T.
minced garlic
2 T.
minced fresh sage
3 c.
peeled tomatoes, seeded and diced
to taste
salt and pepper
1
white onion, sliced paper-thin
1 c.
mixed young lettuces, washed and dried
Thyme
Vinaigrette:
1/3 c.
red wine vinegar
1
shallot, minced
1 T.
minced fresh thyme
1 c.
olive oil
to taste
salt and pepper
Put sliced
lamb in bowl and add ½ c. thyme vinaigrette.
Toss well to coat; cover and refrigerate overnight.
Cover beans
with water and soak from 2 to 12 hours. Drain
and cover with fresh cold water. Add
prosciutto and bring to a boil over high heat.
Reduce heat to maintain a simmer and cook until beans are tender but not
mushy (about 1 ½ hours). Drain and
cool.
In a large
pot over low heat, heat olive oil. Add
garlic and sage and cook until fragrant. Add
beans and tomatoes. Bring to a
simmer and cook 15 minutes. Season
with salt and pepper. If desired,
beans may be cooled and refrigerated overnight.
Marinate
onion slices 10 minutes in just enough Thyme Vinaigrette to coat them.
Bring lamb and beans to room temperature.
If beans appear somewhat dry, moisten with Thyme Vinaigrette.
Taste and re-season if necessary.
To serve,
line a large serving platter with lettuces.
Arrange beans and lamb atop lettuces.
Garnish with marinated onion slices.
Mediterranean Leg of Lamb
4 cloves
garlic, minced
2 t.
minced fresh or dried rosemary
1 c.
olive oil
½ c.
red wine vinegar
1 t.
salt
½ t.
fresh ground pepper
3 ½ #
leg of lamb, butterflied
In a large
glass, ceramic, or stainless steel bowl, whisk together garlic, rosemary, oil,
vinegar, salt, and pepper. Place
lamb in marinade, turning to coat thoroughly.
Marinate 2 to 24 hours.
To roast:
Preheat oven to 425. Drain
marinade form lamb and discard marinade. Place
lamb in a roasting pan. Roast in
oven until medium-rare (internal temp. of 135).
Let lamb rest 15 minutes before serving.
Carve across grain into ½” thick slices.
To grill:
Prepare a charcoal fire; brush grill rack with vegetable oil.
Drain marinade from lamb and reserve.
Place lamb on rack and grill 10 minutes, baste with marinade, turn and
grill 10 minutes, baste again, and turn and cook 10 minutes more.
Repeat until internal temperature is 135.
Rest and carve as for roasting.
Winter Lamb Ragout
6 T.
olive oil
3 #
lamb stew meat, cut in 2” cubes
4
medium yellow onions, diced
2 cloves
garlic, sliced
2 T.
tomato paste
¼ c.
minced parsley
2 t.
salt
1 t.
pepper
1 ½ t.
dried thyme
2
bay leaves
1 #
small turnips, peeled and quartered
1 #
carrots, peeled
12 oz.
pearl onions, peeled
In a large
Dutch oven over medium heat, add 2 T. olive oil and toss half the lamb cubes in
oil; brown lamb on all sides. Remove
to a bowl and reserve.
Add 2 more
T. oil and remaining lamb cubes, browning while stirring constantly.
Push meat to one side and add remaining oil, yellow onions, and garlic.
Return reserved lamb cubes to pan and cook until onions are translucent.
Add tomato
paste, parsley, salt, pepper, thyme, bay leaves, turnips, and water to cover.
Reduce heat to simmer, cover, and cook 1 hour.
Cut carrots into 2” lengths.
After 1 hour
add carrots and pearl onions to ragout. Cook
1 hour and 10 minutes more.
Greek Lamb Stew
¼ c.
flour
salt and pepper
3 #
lamb, cut into 2” cubes
¼ c.
olive oil
1
bay leaf
¼ t.
ground thyme
¼ t.
dried rosemary
1 clove
garlic
2 c.
chicken stock
1 c.
white wine
1 can
tomato sauce
2 dozen
small white onions, blanched and peeled
½ c.
black olives, pitted
Season flour
with salt and pepper and dredge lamb cubes in it.
Heat olive oil in a large soup kettle over medium high heat.
Brown lamb cubes in oil. Sprinkle
herbs and garlic over lamb and add stock, wine, and tomato sauce.
Season with additional salt and pepper to taste.
Simmer over
medium heat for 1 ½ hours. Add
blanched onions and olives. Simmer
½ hour longer.
Game Recipes
RABBIT
Stewed Rabbit with Prunes
1
rabbit, cut into serving pieces
reserve any
extra trim and bones
seasoned flour
olive oil for sauteeing
1 oz.
shallots, minced
8 oz.
mirepoix, small dice
8 oz.
white wine
2 c.
chicken stock
salt and pepper to taste
1 sprig
fresh thyme
1
bay leaf
12
pitted prunes, cut in half
2 oz.
red currant jelly
beurre manie
Pan Fried Rabbit with Salsa Mustard Sauce
1
rabbit
¾ c.
buttermilk
1 ½ t.
tabasco
1 clove
garlic
1 c.
flour
salt and pepper
1 c.
stock
¼ c.
salsa
¼ c.
sour cream
1 ½ t.
mustard
Salsa:
to taste
chipolte
1
tomato
¼
red onion
cilantro
1-2
jalapenos
1 ½ t.
lime juice
salt and pepper
Coniglio al/Aceto Balsamico
1
rabbit
2 c.
white wine
olive oil
1
onion
1 rib
celery
3-4
tomato
2 oz.
butter
2 ½ c.
stock
4 T.
parsley
3 ½ T.
balsamic vinegar
VENNISON
Sautéed Scallopine of Venison with Apple Brandy
2
3 oz. slices of venison
clarified butter
½
apple, peeled, cored, and cut into small dice
1 T.
shallot, minced
½ oz.
apple brandy
3 oz.
demi
salt and pepper to taste
Garnish:
1
apple, cut into parisienne balls
2 T.
clarified butter
1 T.
sugar
Cervo Con Salsa di Ciliege
(Venison
with Cherry Sauce)
Brown 8 oz.
venison, cut in 2” dice, in hot olive oil
Remove it
from the pan and add a small amount of mirepoix and a couple of sliced
mushrooms, brown lightly.
Add 2 cloves
of garlic, a pinch of thyme and marjoram, a bay leaf, a little black pepper, and
about a t. of ground coriander.
Return
venison to pan and deglaze with red wine
Add stock to
cover and simmer until tender
Remove the
meat from the pan.
Strain the
liquid, return it to the pan and reduce it about half.
Add ½ c.
cherries, pitted and split, a pinch of ground coriander, a t. of red vinegar and
a T. of red currant jelly.
Simmer 5
minutes more.
Return the
meat to the pan, warm through and serve.
Sauté Venison with Sauce Bigarade
1 t.
sugar
1 t.
water
1 t.
white wine
½ oz.
OJ concentrate
4 oz.
demi
2 oz.
brown stock
1 t.
orange zest, julienne, blanch
1 t.
cider vinegar
½ oz.
red currant jelly
Wild Boar with Mustard Cream Sauce
For a 1 #
roast
Marinate the
boar 30 minutes with:
1 t.
dry tarragon
1 t.
dry thyme
1 t.
salt
1 t.
black pepper
a little
olive oil
1 clove
garlic
rub of
coarse mustard
Roll and tie
- bard if necessary
Brown all
around and roast at 300 to internal temperature of 135-140.
Let the
roast rest while you
Degrease pan
Deglaze with
white wine
Add a splash
of chicken stock and a cup or so of cream and 1 T. coarse mustard, 1 t. dijon
mustard.
Simmer to
adjust texture
Adjust
seasoning
Slice and
serve.
Grilled Buffalo Medallions with Sundried Tomato Sauce
Marinate
Medallions with:
rosemary
thyme
marjoram
garlic
salt and black pepper
olive oil
Make sauce
by simmering together:
1 c.
reduced brown game stock
2
slivered sun dried tomatoes
fresh parsley
Thicken with
slurry if necessary and serve under the medallions when you will grill to barely
medium rare.
Variety Meats
Lamb Sweetbreads in Honey Sherry Vinegar Glaze
lamb sweetbreads, sliced
salt and pepper
flour
oil
Season
sweetbread slices with salt and pepper. Dredge
in flour; shake off excess. Sauté
in a little oil on both sides until firm, but not hard, about 4 minutes.
Remove from pan; set aside. Prepare
sauce.
Sauce:
½ c.
onion, diced
4
shallots, minced
2 ½ T.
sherry vinegar
¼ c.
sherry
1 ½ c.
beef stock
1 T.
honey
1 T.
butter
In a sauté
pan, sauté onions and shallots. Deglaze
the pan with vinegar and sherry, reduce by half.
Add beef stock. Reduce by
half. Add honey; swirl in butter to
emulsify. Add sweetbreads back into
the sauce to heat through.
Fried Calf’s Brain
1
calf’s brain (about 1 pound)
½
carrot, peeled
½
yellow onion, peeled
½ rib
celery
1 T.
vinegar
1 t.
salt
1
egg, lightly beaten with 1 t. salt in a bowl
1 c.
fine, dry, unflavored bread crumbs.
Wash the
brain thoroughly in cold water, then let soak in cold water for 10 minutes.
Drain, and carefully remove as much as possible of the surrounding
membrane and the protruding blood vessels.
Put the
carrot, onion, celery, vinegar, and 1 t. of salt in a saucepan with 6 cups of
water and bring to a boil.
Drop in the
brain, and when the water has returned to a boil cover the pan and adjust the
heat so that the liquid bubbles very slowly but steadily.
Cook for 20 minutes.
Drain, and
let the brain cool completely. When
cool, refrigerate for about 10 minutes, or until they are very firm.
(you may even prepare them ahead of time, in the morning, and refrigerate
until shortly before you are ready to fry. If refrigerating brains for several
hours, cover them with plastic wrap.)
Cut the
brain into broad, larger-than-bit-size pieces, about ½” thick.
First dip
the slices in the egg, letting the excess flow back into the bowl, then turn
them in bread crumbs.
Heat the oil
in the skillet over high heat. When
the oil is very hot, slip the coated slices into the pan. (Do not put in any
more at one time than will fit loosely). Fry
until golden brown on one side, then do the other side.
When a nice crust has formed on both sides, transfer to paper towels to
drain. When all the slices are done,
serve immediately, with lemon wedges on the side.
Sautéed Liver in Dijon Bacon Cream Sauce
4 strips
bacon, diced
lives, sliced into serving portions
¼ c.
onion, diced
½ t.
dried thyme
½ c.
drained, chopped tomatoes
2 T.
madiera wine
¾ c.
beef stock
1/3 c.
heavy cream
¼ c.
Dijon mustard
Fry bacon
until golden. Remove bacon from pan,
leaving fat (may have to add more fat to sauté liver).
Dry off
liver, season with salt and pepper, and dredge in flour, shaking off excess.
Sauté liver
in fat on both sides until golden brown. Remove
liver from pan. Add onions; sauté.
Add thyme and drained tomatoes. Add
wine and reduce by half. Add beef
sto9ck and reduce by half. Add heavy
cream and Dijon mustard. Adjust with
salt and pepper.
Sausages, Pates, and Forcemeat
Southwestern Chili Sausages
2 cloves
garlic
2
jalapeno
8 oz.
veal shoulder
9 oz.
pork shoulder
5 oz.
fatback
½ c.
fresh cilantro
½
orange zest - grated
salt and pepper to taste
Grind all
ingredients together, form into patties and sauté.
Can be served with a fresh pepper relish.
Country Sausage
1#
pork shoulder
4 oz.
fatback
bacon
1 ½ c.
finely diced onion, sautéed in a bit of vegetable oil
1 clove
garlic
1 t.
fresh chopped sage
½ t.
fresh chopped thyme
2 T.
chopped parsley
1/3 t.
marjoram
pinch
cayenne
salt and pepper to taste
Spicy Thai Sausage
1 #
pork shoulder
4 oz.
fatback
2 stalks
lemongrass, finely minced
5
coriander roots, finely minced
10
lime leaves, finely minced
2 cloves
garlic, chopped
1” piece
ginger, peeled and chopped
2 T.
red curry paste
1 t.
turmeric
1 T.
fish sauce
3 T.
cooked rice
Rabbit Terrine
1 #
rabbit, boned, large dice (reserve loins)
8 oz.
pork butt, large dice
8 oz.
pork fatback, skinned
4 oz.
sherry
¼ c.
basil, chiffonade
4 t.
thyme
3 t.
tarragon
½ t.
red pepper flakes
½ t.
white pepper, ground
1 t.
salt
1 c.
garlic, roasted, cold
1 c.
shallot, roasted, cold
4 oz.
heavy cream
2
eggs
1 c.
pine nuts, toasted, cold
¼ #
spinach, blanched, cold, ½ “ chiffonade
Marinate
meat and the first group of ingredients for 30 minutes.
DO NOT ADD FAT.
Fine grind
marinated meats and fat separately.
Place in
robot coupe, together, while processing add cream/eggs, process at 30 seconds or
until incorporated.
Take out and
fold in pine nuts and spinach.
Place in
terrine mold, lined with plastic, pact half way, lay rabbit loins in lengthwise,
continue filling mold. Cover top
with plastic, then foil. Cook in
oven at 350 in water bath till internal temperature of 155, cool in water bath,
store weighted by #10 can.
Unmold and
slice following day to serve.
Pork Pate with Rosemary and Capers
25 oz.
pork butt, large dice
6 oz.
fat back, skinned, strips
4 oz.
shallot, chopped
2 T.
rosemary, chopped
1 t.
salt
1 t.
pepper
¼ t.
allspice, ground
¼ t.
clove, ground
2
eggs
2 oz.
cream
4 oz.
capers, drained
6 oz.
ham, medium diced
Marinate
meat with everything in first group of ingredients except fat, for 30 minutes.
Grind
marinated meat and fat separately through medium die.
Place in
robot coup, add egg/cream while processing for 30 seconds.
Place in
bowl, fold in capers and diced ham.
Place in
terrine mold, lined with plastic. Cover
top with plastic, then foil. Cook in
oven at 350 in water bath until internal temperature of 155, cool in water bath,
store weighted by #10 can.
Unmold and
slice following day to serve.
Mustard Herb Chicken Mousseline Forcemeat
1 #
chicken breast, boneless, cubed
1
egg
10 oz.
heavy cream, chilled
to taste
salt and white pepper
¼ c.
grainy mustard
3 T.
fresh herbs
Place
chicken in food processor, process for 30 seconds, while still on add egg, and
cream until just blended.
Remove from
processor, place in bowl over ice. Fold
in herbs, mustard, salt and pepper by hand.
Make a test
quenelle, re-season if necessary, use appropriately.
Pate Dough
2 ½ #
bread flour, sifted
2 ½ oz.
nonfat dry milk, optional
½ oz.
baking powder
1 oz.
salt
7 oz.
shortening
5 oz.
butter
9 oz.
water
3
eggs
1 oz.
lemon juice or vinegar
Combine the
flour, NFDM, baking powder, and salt in a food processor.
Mix the ingredients well, until the mixture resembles a coarse meal.
Transfer the
mixture to a mixer bowl. Incorporate
the shortening, butter, water, eggs, and juice with a dough hook.
If the dough seems too dry, add up to 1 ounce of additional water.
Let the
dough rest for 1 hour before rolling out.
Spicy French-Style Apple Sausage
2 ½ #
pork butt
1 t.
salt
½
pepper, ground
2 ½ t
ginger, minced
¼ t.
allspice, ground
¼ t.
cloves, ground
2 c.
apples, peeled, small dice
½ c.
white wine
Toss diced
meat with ground seasoning and fine grind.
Place in
food processor, run for 20 seconds while adding wine.
Place in
bowl, fold in apples, chill and stuff when needed.
Tie in 4”
long sausages.
Poach in 170
water, until 155 is reached, shock in ice water, then store and or grill or sauté.
Tuscan Italian Sausage
2 ½ #
pork butt
1 t.
salt
1 ½ t.
garlic, minced
3 ½ T.
basil, chiffonade
2 T.
parsley, chopped
1 ½ t.
pepper, ground
2 ½ oz.
ice water
8 oz.
mozzarella, small dice
4
concasse
Everything
must be cold, including the utensils, such as the mixer bowl, paddle, worm, etc.
Mix all spices together. Hold
the mozzarella and the concasse. Grind
pork on medium die into mixer bowl. Using
the paddle, add in ice water, then spices. Mix
until the mixture comes off the palm of the hand.
Then add the diced mozzarella and the concasse until just mixed.
Stuff in hog
or sheep casings, tie at 5” intervals.
Poach in 170
water, until 155 is reached, shock in ice water, then store and/or grill or sauté.
5/4/3
Forcemeat
5 #
pork butt
2 oz.
bratwurst seasoning, see below
4 oz.
ice, shaved if possible
as needed
hog or sheep casings, rinsed well
Seasoning:
2 #
salt
6 oz.
white pepper, ground
½ oz.
celery seed, ground
½ oz.
mace, ground
1 oz.
sage, rubbed
Season the
meat with the spices. Mix well.
Grind the
meat, using a fine die.
Place the
ground meat in a food processor with a steel blade.
Run the machine at low speed or pulse, while adding the shaved ice.
Process meat until the ice is incorporated, about 20 seconds.
Stuff the
mixture into the prepared hog or sheep casing.
Tie the casing at 4-5” intervals with fine twine.
Poach the
sausages in 170 water for about 30 minutes or until an internal temperature of
155 is reached, shock in ice water until chilled.
Glazes, Sauces, and
Marinades
Chili and Honey Glaze
2
jalapenos (roasted and peeled)
8 oz.
honey
2 oz.
chicken stock
3 T.
tomato puree
1 t.
paprika
1 t.
cumin
Simmer 10
minutes and puree
Mango Barbecue Sauce
1 T.
oil
1 ½
T.
garlic
½ t.
ginger
¼ c.
mirin
1 ¼ c.
mango
2 T.
tomato paste
1-2 T.
brown sugar
1 ½ T.
lime juice
2 t.
red wine vinegar
1 ½ T.
Worcestershire
2 t.
Dijon
1 t.
chili garlic paste
Simmer 10
minutes, puree adjust with salt and pepper
Orange Cilantro Cream
1 t.
shallots
1 t.
ginger
2 oz.
white wine
2 oz.
orange juice
1 T.
orange zest
2 oz.
heavy cream
1 T.
chopped cilantro
Sauté
shallots and ginger, deglaze with white wine and reduce by half, add OJ and
reduce by half, add cream, simmer till thickened slightly, finish with cilantro
and lime butter.
Lingonberry Sauce
1 t.
shallots
¼ c.
lingonberry preserves
1 oz.
brandy
¼ t.
fresh sage
¼ t.
fresh rosemary
Deglaze
with:
2 oz.
red wine
Reduce by
half.
Add:
6 oz.
chicken stock
Reduce by
half.
Finish with:
2 oz.
port wine and
1 oz.
butter
Strain and
adjust seasoning with salt and pepper.
Jerk Marinade
7
jalapenos
1 ½ c.
ground allspice
3 T.
lime juice
2 T.
minced scallion
1 T.
ground cinnamon
1 t.
ground nutmeg
Three Chili Barbecue Sauce
6
dried ancho chilis - stems and seeds removed
1 T.
cayenne
1
medium onion - chopped
2 cloves
garlic - chopped
2 T.
vegetable oil
1 c.
ketchup
5 T.
white vinegar
4 T.
brown sugar
2 t.
dry mustard
2 t.
Worcestershire
2 t.
liquid smoke
Kansas City
Barbecued
1 c.
water
1 c.
ketchup
3 T.
white vinegar
1 T.
brown sugar
1 T.
Worcestershire
1 t.
celery seed
1 t.
hot pepper sauce
Borneo
Ribs
2 cloves
garlic - minced
2 t.
minced fresh ginger
¾ t.
ground nutmeg
½ t.
ground cloves
½ t.
5 spice powder
½ t.
black pepper
1 T.
brown sugar
3 T.
soy sauce
3 T.
oil
3-4 c.
boiling stock
Separate
ribs into 3 bone pieces mix all ingredients except stock.
Marinate ribs about an hour or longer hat oil in a wok.
Brown ribs well. Add stock.
Fig and Onion Relish
1
red onion
2 c.
figs
½
red bell pepper
½
green bell pepper
½ c.
brown sugar
½ c.
red wine
½ c.
water
1 T.
orange zest
1 T.
lemon zest
1 c.
orange/lemon juice combined
1 T.
fresh ginger
1/8 t.
cayenne
Sides
Preserved Lemons
3
lemons
½ c.
rice wine vinegar
1/3 c.
sugar
¼ c.
vermouth
1 sprig
rosemary
water to cover
Gnocchi
2
potatoes
3
egg yolks
¾ c.
bread flour
¾ c.
pastry flour
salt and pepper
chopped herbs
Gratin Dauphinois
1
potato
1 ½ c.
milk
1-2 cloves
garlic
salt and pepper
¼ c.
cream
Tian de Pommes de Terre
6
potatoes
6
tomatoes
4-6
bay leaves
fresh thyme
salt and pepper
4 T.
water
4 oz.
stock
Spaetzle
2 c.
bread flour
2
eggs (or more)
1 t.
oil
2 T.
parsley, chopped
milk, as required
¼ t.
salt and white pepper
Cabbage
2 t.
butter
½
onion, thinly sliced
¼
red cabbage
pinch
salt
pinch
white pepper
1
apple, peeled, cored, and thinly sliced
1
clove
1 T.
red wine vinegar
1 c.
red wine
Vocabulary
hanging
tournedos
chateaubriand
baron
guard of
honor
crown roast
butterfly
gigot
filet
filet mignon
fresh ham
cracklings
trotters
oysters/fries/frivolities
persille/persillade
tripe
innards/offal/variety
meats
chitterlings
melt
light
marrow
osso bucco
gremolata
fell
primal cut
subprimal
cut
fabricated
cut
pc cuts
green
inspection
aging
grading
marbling
to bard
to lard
lardons
Kobe
beef
escalope/scallop
marinate/marinade
medallion
chine
kebob
navarin
noisette
paillard
sweetbread
score
kibbeh naye
silverskin
farce
forcemeat
grain
bleau
a jus
blanquette
bouquet
garni
chuck
round
daube
deglaze
ragout
sauté
pot au feau
daubiere
mijoter
aromatics
IMPS/NAMPS
reduction
liaison
sear
render
blanch
poach
foie
carpaccio
depouillement
sauerbraten
rack/hotel
rack
yield grade
stew
prime/choice/select
wholesome
aitchbone
barbecue
barbecue
sauce
ham
tanqueuer
scimitar
carbonnade
caul fat
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