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Meat Cookbooks and Recipes
Meat from cattle, sheep, pigs, goats, etc., forms an important part of the
diet in many countries. There are many different ways of cooking and preparing
meat.
Here are some meat recipes:
- Beef Bourguignon
(French: Bœuf bourguignon)
- This French dish is
a beef stew cooked in red wine, flavored with garlic and herbs, carrots, onions and lardons (bacon from the back fat
of a pig), and then garnished with onions and mushrooms.
- Boliche - This is popular Cuban recipe
is a beef eye round roast stuffed with chorizo, all in a tomato sauce.

- Beef Stroganoff - This is a Russian dish,
although it probably has Franco-Russian origins (i.e. was probably invented
by a French chef working for Russian nobility). The dish consists
of sautéed pieces of beef served in a sauce with sour cream.
- Biltong - This is a South African dish
similar to jerky. It is made from salted dried meat such as beef or from
game.
- Bratwurst - German cuisine is well known
for its sausages. Bratwurst a type of sausage made from beef, pork or veal.
They are often eaten with mustard
and ketchup, and can also be used as an ingredient in other dishes.
- Chili con carne - This is a dish found in
Mexican cuisine and
Southwestern cuisine.
It is a spicy stew made from ground beef and chile peppers.
Some versions of the stew add beans, onion or tomato, but there are also
many people who say that these "filler" ingredients should not
be added.
- Döner kebap - This is a recipe from Turkish cuisine
which has become popular as a fast-food all over the world. The dish is made by cooking meat
on a rotating spit (in
Turkish,
döner kebap means "turning roast"(.
The meat is usually served in a pide (Turkish pita bread), and in the fast-food version
(originally invented by the
the Turkish community resident in
Germany),
salad is placed in the bread as well.
- Kibbeh - This dish is found in
Israeli cuisine and
Lebanese cuisine.
It is made from ground meat, flour and spices, which are made into a ball and then fried.

- Kleftiko - This is a famous Greek recipe that is
made by marinating lamb in garlic and lemon, and then slowly cooking it in a pit oven.
The dish is named for the "klephts" (literally "thieves"), and hence
kleftiko is the "meat of thieves". It should be noted that in this context,
"thieves" has a positive association (similar to Robin Hood),
as it refers to bandits and others who were resisted Ottoman rule over
Greece (which lasted from the mid-15th
to the early 19th century), and went on to participate in the Greek War of Independence (1821 to 1829).
- Liver mush - Liver mush is a food stuff used in
Southern cuisine, and particularly
popular in North Carolina.
It is made from pig liver with cornmeal, flavored with pepper and sage,
and is in a loaf shape. Slices are cut from the loaf, and then cooked
ina skillet or used as an ingredient in other dishes, including
omelettes and even pizzas.
- Meatloaf - This is originally a Midwestern dish,
but has become popular throughout the whole
United States.
It is made from seasoned ground meat, shaped into a loaf and then baked.
Beef is usually used to make the dish, but pork or veal are alternative choices.
Meatloaf is can be served with gravy, tomato sauce, or
barbecue sauce.
- Sfiha - This is an Arab recipe
(originally from Syria) for open (there is
no dough on top) meat pies.

- Shepherd's pie -
This is a British recipe
made from ground ("minced") lamb, covered with a layer of
mashed potato (and sometimes cheese), and then cooked in the oven.
Instead of lamb, the dish can also be made using ground ("minced")
beef, in which case it is usually known as
"cottage pie".

- Stifado - A classic of
Greek cuisine and
Cypriot cuisine.
Stifado is a beef, tomato and onion stew, flavored with red wine.

- Wiener schnitzel - This Austrian dish's
name, translated from
German,
means "Viennese cutlet".
It is made by dipping thin
slices of meat (veal traditionally but other meats are nowadays often used)
in a wheat flour, eggs and bread crumbs, and then deep-frying.
Wiener schnitzel is usually served with a slice of lemon and
a potato salad.
Here are some meat cookbooks:
These web sites may also be of interest:
Related pages on this web site:
| Meat Recipes Downloads & Web Sites |
 | From ClickBank: Click here for details | | Our Barbecue Is Great! Learn How To Slow Smoke Meats Right. Mouth Watering Competition Style. |
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| | From ClickBank: Click here for details | | Everything You've Ever Wanted To Know About Killer BBQ, Including Closely Guarded Secrets Of Competition-Level Barbecuers! |
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| | From ClickBank: Click here for details | | 1,250 Juicy, Beef Recipes In 5 Downloadable Cookbooks! Secret Download Link To Over One Million Free Recipes! |
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| | From ClickBank: Click here for details | | A step-by-step illustrated beef jerky preparation handbook that will teach you how to make beef jerky and much more. |
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By Adam Perry Lang
Hyperion Released: 2009-05-05 Hardcover (400 pages)
 | List Price: $35.00 Lowest New Price: $22.30 Lowest Used Price: $25.68 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description:
Adam Perry Lang trained with the world's best chefs before giving up four-star kitchens for the thrill of cooking with just meat and fire. Now he's on a mission to turn everyone into an expert. In Serious Barbecue, Adam Perry Lang has translated his intimate understanding of culinary technique into easy-to-follow advice to help a nation of backyard cooks unleash the raw power of one of the most flavor-packed cuisines around: American barbecue. Perry Lang begins by breaking down the fundamentals of barbecue--what tools you'll need to begin, how to master cooking with charcoal and wood, how to choose the perfect grill, and more. Then he takes readers on a trip through the butcher's case, describing exactly what makes each kind of meat special, explaining how to select with the skill of a master, and providing his favorite recipes for almost every available cut of pork, beef, veal, lamb, chicken, and turkey. These original, mouthwatering recipes, which include step-by-step seasoning instructions and a flip-by-flip grilling or smoking guide, will have amateur and expert cooks firing up their barbecues and enjoying perfect results every time--whether they're impressing a group of friends with Perry Lang's insanely delicious Salt and Pepper Dry-Aged Cowboy-Cut Rib Eye or wowing half the neighborhood with his massive, slow-cooking, succulent "Get a Book" Whole Pork Shoulder. Whatever the recipe, his goal is for everyone to achieve the holy grail of barbecuing: bragging rights. |
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By Bobby Flay & Sally Jackson
Clarkson Potter Released: 2009-04-14 Hardcover (160 pages)
 | List Price: $25.95 Lowest New Price: $9.00 Lowest Used Price: $8.25 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Amazon.com Review: Book Description After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is... a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake. Given the grilling guru’s affinity for bold flavors and signature twists on American favorites, it’s no surprise that he has crafted the tastiest recipes ever for this ultimate food trio. Though he doesn’t believe in messing with delicious certified Angus chuck (just salt and pepper on the patty--no “meatloaf” burgers here), Bobby loves adding flavorful relishes and condiments to elevate the classic burger. Once you’ve learned what goes into making that burger (from how to shape it so it cooks up perfectly to melting the cheese just so), go to town with Bobby's favorite combinations of additions. Try the Cheyenne Burger, which gets slathered with homemade barbecue sauce and then piled high with bacon and shoestring onion rings, or the Santa Fe Burger, topped with a blistered poblano, queso sauce, and crumbled blue corn tortilla chips. And although Bobby’s personal preference is for beef, turkey can be substituted in any burger, and a handful of salmon and tuna burger recipes are included for those looking for leaner options. After you’ve mastered the burger, discover Bobby’s secrets to cooking up the best French fries--whether they’re fried, grilled, or oven roasted, or made from spuds, sweet potatoes, or even plantains--as well as homemade potato chips and onions rings. Wash it all down with a creamy shake, from Fresh Mint-Chocolate Speckled Milkshake to Blackberry Cheesecake Milkshake (or a spiked adult variation). With the opening of Bobby’s Burger Palace in Lake Grove, New York, on Long Island--and with more locations to come--Bobby has achieved burger, fry, and shake bliss in the world. For outdoor summer bashes and casual weeknight meals that even the kids will get excited about, Bobby Flay’s Burgers, Fries and Shakes will share that bliss and remind you just why the burger is such a beloved American original. From Bobby Flay's Burgers, Fries, and Shakes: Miami Burger
A trip to Miami wouldn’t be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It’s almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn’t hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich. (Serves 4) Ingredients - 1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 4 cloves roasted garlic, mashed
- 8 thin slices Swiss cheese
- 2 dill pickles, sliced into 1/4-inch-thick slices
Directions 1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the oil. Remove the burgers to a plate. 2. Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops. 3. Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately. From Bobby Flay's Burgers, Fries, and Shakes: Sweet Potato Fries
I happen to love sweet potatoes and think they are great fried. One thing that you have to keep in mind when making this recipe is that sweet potato fries will never, ever be as crispy as fries made with regular potatoes; blanching them in oil or extending the soaking time won’t change that. Sweet potatoes are very high in sugar and this keeps them from getting crisp. Their sugar content also makes them darken faster than standard potatoes, so don’t walk away from the pot when making them! I prefer my sweet potato fries with the skin on, but if that’s not to your liking feel free to peel them. For an extra hit of flavor, try seasoning the hot fries with a few tablespoons of either the Barbecue Seasoning or the Mediterranean Seasoning. (Serves 4) Ingredients Directions 1. Cut the potatoes lengthwise into 1.4-inch-thick slices, then cut each slice lengthwise into 1/4-inch-thick fries. 2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 365 degrees F. Line a baking sheet with paper towels and set aside. 3. Fry each batch until golden brown, 3 to 4 minutes. Remove to the baking sheet lined with paper towels and season immediately with salt. Serve hot. |
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By Francis Mallmann
Artisan Hardcover (278 pages)
 | List Price: $35.00 Lowest New Price: $18.92 Lowest Used Price: $19.32 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description: A trailblazing chef reinvents the art of cooking over fire.
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
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By Chris Lilly
Clarkson Potter Released: 2009-05-12 Paperback (256 pages)
 | List Price: $24.99 Lowest New Price: $14.72 Lowest Used Price: $12.90 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Amazon.com Review: Book Description Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes, such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque. From Big Bob Gibson's BBQ Book: White Sauce
People raised in Decatur, Alabama, know that barbecue sauce is supposed to be white. For more than eighty years, Big Bob Gibson’s has been dunking its golden-brown birds, fifty at a time, into a vat of this tangy, peppery white sauce. The steaming, glistening chickens are then cut to order for our customers. For years and years the restaurant’s early-morning cooks closely guarded the white sauce recipe, which was made each day before the day shift arrived. However, even without doing the math, I can tell you that hundreds of cooks have passed through the pitrooms of Big Bob Gibson Bar-B-Q, so I don’t think you can describe this recipe as "closely guarded" anymore. I do know that Big Bob’s techniques and recipes, including his white sauce, have influenced the flavors of regional barbecue in Alabama. The great thing about passing secrets is that every time they are shared they change slightly. There is now a large number of "authentic" versions of Big Bob’s original secret recipe and cooking method—all different from one another. This is one of my favorite examples. Ingredients - 2 cups mayonnaise
- 1 cup distilled white vinegar
- 1/2 cup apple juice
- 2 teaspoons prepared horseradish
- 2 teaspoons ground black pepper
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
(Makes 4 cups) Directions In a large bowl, combine all the ingredients and blend well. Use as a marinade, baste, or dipping sauce. Store refrigerated in an airtight container for up to 2 weeks. |
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By Bobby Flay & Sally Jackson
Random House Released: 2008-04-29 Hardcover (288 pages)
 | List Price: $35.00 Lowest New Price: $15.00 Lowest Used Price: $15.00 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | - 150 recipes and 100 photographs
- Manufactured to the Highest Quality Available.
- Great Gift Idea.
Product Description: Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book.
Whether you’ve picked up corn at a local farmstand or chicken breasts at the supermarket, a fantastically flavorful, ridiculously simple grilled feast is right at your fingertips with Bobby Flay’s Grill It! Packed with the innovative marinades, sauces, vinaigrettes, and rubs that have helped make Bobby a celebrity chef and leading restaurateur, this beautiful cookbook will help you transform basic ingredients into grilled masterpieces year-round.
Bobby knows how you shop and cook and knows you think “I want burgers tonight”–not “I want to do a main course on the grill.” As a result, the book is conveniently organized by ingredient, with chapters covering juicy beef steaks and succulent shrimp, of course, as well as perhaps less traditional grill fare such as asparagus, fruit, lamb, scallops, potatoes, and squash, so you can expand your backyard repertoire. Bobby teaches you how to grill each staple perfectly while also offering an arsenal of ideas for how to transform your favorite ingredients into something inventive and satisfying such as Grilled Chicken Thighs with Green Olives and Sherry Vinegar-Orange Sauce or Grilled Steak with Balsamic-Rosemary Butter.
A truly comprehensive grill guide, Bobby Flay’s Grill It! also includes:
* Bobby’s take on charcoal versus gas grills (and how to pick one whatever your preference and budget) * A list of indispensable grilling tools * A guide to stocking the perfect grill pantry * A resource guide for high-quality ingredients, supplies, and accessories
Simply put, Bobby Flay’s Grill It! is Bobby at his best. No matter what you choose to grill (or what looks best when you actually get to the store), Bobby helps you create an easy meal that is fresh, flavorful, and fun to cook. This is the new, must-have guide to becoming a grilling guru in your own right. |
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By Michael Ruhlman
W.W. Norton & Co. Hardcover (416 pages)
 | List Price: $35.00 Lowest New Price: $20.82 Lowest Used Price: $23.97 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description: The only book for home cooks offering a complete introduction to the craft. CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand the definition to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut. Ruhlman, coauthor of The French Laundry Cookbook, and Polcyn, an expert charcuterie instructor at Schoolcraft College in Livonia, Michigan, present 125 recipes that are both intriguing to professionals and accessible to home cooks, including salted, airdried ham; Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; mortadella and soppressata; and even spicy smoked almonds. 50 line drawings. |
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By Richard W. McPeake
Richard W. McPeake Released: 2005-01-31 Paperback (224 pages)
 | List Price: $15.95 Lowest New Price: $15.95 Lowest Used Price: $14.98 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description: BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood. Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken, Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice ............and much more! No stone is left unturn in this book |
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By Hubert Keller
Wiley Hardcover (180 pages)
 | List Price: $22.95 Lowest New Price: $14.34 Lowest Used Price: $12.95 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Amazon.com Review:
Take your burgers from everyday to extraordinary with Chef Hubert Keller. "There are burgers and then there are Hubert Keller's Burger Bar burgers. In this book, Hubert Keller turns out original and delicious burgers and raises the bar for everyone else."—Alain Ducasse Drawing on his experience as a four-star chef and using only the finest fresh ingredients, Chef Hubert Keller, the creator and owner of the popular Burger Bar restaurants in Las Vegas, St. Louis, and San Francisco, reveals how to re-create his sophisticated, succulent burgers in your own home. Burger Bar features more than 50 inspirational recipes for Keller's burgers and sides that emphasize high-quality ingredients, fabulous flavor combinations, and simple preparation techniques. From meaty delights such as the New York Strip Surprise Burger and the Greek Burger, to the off-the-beaten-path Crab Sliders and Buffalo Burger, to must-have sides and sauces such as Perfect French Fries and Piquillo Pepper Ketchup, there's a recipe to delight every palate. Packed with professional tips on preparation and presentation plus Keller's "Build Your Own" techniques, Burger Bar is the go-to cookbook for anyone who wants to know how to build a better burger. Exclusive Recipe Excerpts from Burger Bar  Blue Cheese Stuffed Bacon Sliders |  Burger Bar Milkshakes |  Perfect French Fries | |
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By Steven Raichlen
Workman Publishing Company Paperback (298 pages)
 | List Price: $12.95 Lowest New Price: $6.66 Lowest Used Price: $6.09 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Product Description: It’s a marriage made in BBQ heaven: America’s foremost grilling guru takes on ribs. Baby backs and spare ribs, short ribs and long ribs, pork ribs, beef ribs, lamb ribs, and more—a passionate, single-subject celebration of meaty, smoky, sweet ’n’ spicy, crowd-pleasing, fall-off-the-bone-tender ribs.
A perfect rib is the culmination of the griller’s art, and nobody’s better at showing how to put it all together—the tastes, techniques, ingredients, recipes, tips—than Steven Raichlen, award-winning author of Barbecue! Bible, How to Grill, Beer-Can Chicken, and other BARBECUE! BIBLE® books with 3 million copies in print. Here are 75 mouth-watering, repertoire-expanding, rib-rocking recipes: Buccaneer Baby Backs with Rumbullion Barbecue Sauce. Lone Star Barrel Staves. Tandoori Ribs. Maui-Style Short Ribs. Jamaican Jerk Ribs. Thai Sweet Chili Ribs. The Original Dinosaur Ribs. Cousin Dave’s Chipotle Chocolate Ribs. But the book is also a rib clinic: It covers the nine methods for cooking ribs, from direct grilling to spit-roasting. The essential techniques for handling ribs. Key ingredients in making homemade sauces, mops, and rubs. And boxes throughout to help take your rib cookery to the next level—even to the competition level, with tips on how to enter and how to win. |
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By Klaus Fritsch & Mary Goodbody
Clarkson Potter Released: 2009-05-19 Hardcover (240 pages)
 | List Price: $32.50 Lowest New Price: $19.88 Lowest Used Price: $19.94 Usually ships in 24 hours (As of 10:23 Pacific 6 Jul 2009 More Info)
Click Here | Amazon.com Review: Book Description Drawing from the spirit of the menus at Morton’s original Chicago location and their eighty other restaurants around the country and the world, Morton's The Cookbook includes familiar and delicious American steakhouse fare accentuated by the flavors picked up as the restaurant has grown to span the globe. The expert on steak, Morton’s shares its wealth of information on how to cook your steak to perfection in enticing recipes such as New York Strip Roast with Three Peppercorn Sauce and Bone-in Ribeye with Rancher’s Rub. Complete your meal at home with recipes for delicious appetizers and classic steakhouse sides, such as Five-Onion Soup, Maine Lobster and Avocado Salad, and Blue-Cheese French Fries. Tempting desserts round out this bold collection of delectable recipes. Beautifully illustrated throughout with full-color photographs and featuring 100 tantalizing recipes, Morton’s The Cookbook brings Morton’s exceptional fare to your home every day. From Morton's The Cookbook: Steak Florentine
These tasty steaks are served on a bed of spinach, which earns them their name. Both round and butt steaks are full of flavor, and they are so well appreciated all across America that we think of them as "American cuts." They are chewier than sirloin or tenderloin but full of great beef flavor. If you can find prime beef, buy it, but choice will do just fine here. Ingredients - Two 10-ounce round or butt steaks, each about 1 inch thick
- 1 1/2 tablespoons unsalted butter
- 1 tablespoon minced shallot (1 small shallot)
- 1 pound fresh spinach, stemmed
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons freshly grated Parmesan cheese
(Serves 2) Directions 1. Remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes. 2. Preheat the oven to 400 degrees F. 3. In a large sauté pan, melt 1 tablespoon of the butter over medium heat and when hot, add the shallots and cook for 1 to 2 minutes or until soft. Add the spinach to the pan and cook for 3 to 4 minutes, stirring, or until the spinach just wilts. Do not let it get too limp. Remove the pan from the heat, cover to keep warm, and set aside. 4. In a small sauté pan, heat the remaining 1/2 tablespoon butter over medium-low heat and cook the garlic for 2 to 3 minutes or until it begins to brown. Set aside. 5. Lightly sprinkle the steaks with salt and pepper. 6. In another large sauté pan, heat the olive oil over medium-high heat and when very hot, sear the steaks for about 2 minutes on each side. Transfer the steaks to a roasting pan and roast for 3 to 4 minutes or until barely medium-rare. 7. Remove the steaks from the oven and turn on the broiler. 8. Drain the liquid from the spinach and spread the spinach in a broiler pan. Set the steaks on top of the spinach and then top each steak with the garlic and butter. Sprinkle a tablespoon of cheese over each steak and broil for 1 to 2 minutes or until the cheese melts and is lightly browned. Let the steak rest for 5 to 10 minutes. Divide between 2 plates. Wine recommendation Pinotage wine from New Zealand has medium body with low tannin and high acidity, making it a good match for both the mildly bitter spinach and the Parmesan cheese. Try Te Awa Winery’s Pinotage from Hawkes Bay, New Zealand. Rosso di Montalcino is the little brother to Brunello di Montalcino and will complement this dish nicely. It is a fruity, low-tannin wine that balances the bitter spinach but does not overpower the lean meat. We recommend Banfi Rosso di Montalcino from Tuscany. |
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