Ingredients

• 1 ½ lb beef (oxtail, short rib, shank—something with fat, flavor, and preferably some marrow and gelatin), in one or two large pieces
• Salt to taste
• 1 Tbsp olive oil
• 2 medium carrots, peeled and minced
• 2 ribs celery, minced
• 1 medium onion, minced
• 1 lb ground pork (preferably from the shoulder)
• ½ cup minced pancetta
• 1 small can whole peeled tomatoes (preferably San Marzano), drained and crushed
• 1 cup dry red wine
• 1 ½ cups chicken stock
• 1 bay leaf

Preparation

Heat the oil in a large, heavy-bottomed pot or Dutch oven set over medium-high heat. Season the beef on all sides with salt and cook until deeply browned all over. Remove from the pan.

If the pan is dry, add another splash of oil. Sauté the carrot, celery, and onion until soft, about 5 minutes. Add the pork and pancetta and cook until lightly browned, then stir in the tomato and continue cooking for another 3 minutes. Return the beef to the pan, add the wine, stock, bay leaf and cover. Turn the heat to low and simmer for two hours, until the beef is falling apart.

Shred the beef by hand or with two forks and fold back into the sauce, discarding any bones, excess fat, or cartilage. If the sauce looks too dry, add a splash of broth or water to get the right consistency. Serve over pasta with freshly grated Parmigiano Reggiano. Makes about 8 servings.

Matt Goulding, Roads and Kingdoms

Ingredients

For sauce

• 1 cup mayonnaise
• 4 teaspoons finely grated lemon zest (from 2 lemons)
• 1 tablespoon finely grated orange zest (from 1 orange)
• 1 tablespoon fresh lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/4 teaspoon salt
• Pinch sugar
• Pinch cayenne

For fish cakes

• 2 pounds carp fillets, skinned and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 2 tablespoons chopped cilantro
• 1 tablespoon mayonnaise
• 1 egg, beaten
• 2 tablespoons fresh lemon juice
• 2 tablespoons freshly squeezed orange juice
• 1/3 cup matzoh meal
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup or more vegetable oil (for frying)
• 1 tablespoon sea salt

Preparation

Make sauce In medium bowl, stir together all ingredients. Cover and chill.

Make fish cakes Line large baking sheet with waxed paper.

Working in 2 batches, in food processor pulse carp until coarsely ground (do not purée to paste). Transfer to large bowl and add onion, cilantro, mayonnaise, egg, lemon juice, and orange juice. Mix gently until well blended, then add matzoh meal, salt, and pepper and mix gently until incorporated.

Using wet hands, roll mixture into 1 1/4-inch-diameter balls and press into 1/2-inch-thick patties. Arrange on baking sheet with additional waxed paper between each layer of patties. Cover and refrigerate at least 1 hour and up to 4 hours.

In large heavy skillet over high heat, heat 1/4 inch oil. Working in batches of 5 and adding more oil as needed, fry patties until brown, about 2 to 3 minutes per side. Drain on paper towels and sprinkle with sea salt while still hot. Serve warm with sauce.

Epicurious, March 2007

[CP: Originally meant to go on steak, this goes on everything. Mom did quail in it and it was really nice.]

Ingredients

• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more
• 3–4 garlic cloves, thinly sliced or minced
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 2 cups minced fresh cilantro
• 1 cup minced fresh flat-leaf parsley
• 1/3 cup finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Preparation

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Cook meat, serve with sauce.

Matt Lee and Ted Lee, Epicurious

Ingredients

• 1 1/2 cups mayonnaise
• 1/4 cup water
• 1/4 cup white wine vinegar
• 1 tablespoon coarsely ground pepper
• 1 tablespoon Creole mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 garlic cloves, minced
• 2 teaspoons prepared horseradish

Preparation

Whisk together all ingredients until blended. Store in the refrigerator up to 1 week.

Southern Living, August, 2005

Ingredients

• 1 c. white wine
• 1 tsp. minced garlic
• 1/2 c. diced onion
• 1 c. heavy cream
• 1 c. chicken stock
• 1 c. dijon
• 1 tsp. whole grain mustard
• 1 tsp. salt
• pinch pepper
• 2-3 tsp. flour (or corn starch?)

Preparation

In a small saucepan over medium heat, boil white wine, garlic, and onion for 5 min. Add cream and stock. Simmer for another 5 min. Whisk in mustards, salt, and pepper. Simmer for 3-4 minutes. Whisk in flour and simmer until sauce begins to thicken. [CP: It’s the thickening step that is problematic; the recipe’s original 1 tsp. flour is no where near enough to thicken this much stuff. Try up to 1 tbsp. flour, or even switch over to corn starch.]

Ingredients

• 2 c. duck stock or 3 c. of lighter stock, such as goose, pheasant, or grouse
• salt
• pepper
• 1/2 tsp. dried tarragon
• zest of one tangerine
• dash Worcestershire sauce
• 2 tbsp. bourbon (optional)
• corn starch
• 1 tbsp. butter

Preparation

Heat the stock with the next six ingredients (salt and pepper to taste, depending on stock). Reduce volume to around 1 cup. Thicken with corn starch, adding butter to finish.

Dad

Ingredients

• 600ml chicken stock
• 250ml red wine
• 3 tbsp port
• 3 tbsp balsamic vinegar
• 200g (7 oz) halved, stoned dates

Preparation

Boil down the chicken stock, red wine, port and balsamic vinegar by two-thirds. Meanwhile, cover the dates with boiling water, leave for 5 mins and then drain. Strain the reduced stock and return to the pan with the soaked dates. Simmer sauce for 3-5 mins, then check seasoning and keep warm.

Gordon Ramsay, BBC Good Food, December 2005

Ingredients

• 9 oz. (250 g) chilhuacles negros (about 40) [CP: can replace w/ guajillo]
• 9 oz. (250 g) mulato chiles (about 7) [CP: can replace w/ ancho]
• 9 oz. (250 g) (Mexican not Oaxacan) pasilla chiles
• 15 chipotle mora chiles
• Approximately 9 oz. melted pork lard
• 9 oz. (250 g) sesame seeds, about 1 3/4 cups
• 9 oz. (250 g) shelled peanuts, about 1 3/4 cups
• 9 oz. (250 g) almonds, about 1 1/2 cups
• 4 1/2 oz. (125 g) walnuts
• 4 1/2 oz. (125 g) pecans
• 9 oz. (250 g) raisins, about 2 cups
• 9 oz. (250 g) plantain, peeled
• 1 1/2 small semisweet rolls (pan de yema), sliced and dried
• 9 oz. (250 g) white onion, cut into wedges and toasted
• 1 1/2 heads garlic, toasted, heads separated and peeled
• 3 inches cinnamon stick
• 1/2 tbsp. mild black peppercorns
• 1/4 tsp. cloves, about 10
• 1/2 tbsp. cumin seeds
• 3/4 tbsp. Mexican oregano
• 1/2 tbsp. dried thyme
• 1/2 tbsp. dried marjoram
• 2 bay leaves
• 9 oz. (250 g) Oaxacan drinking chocolate
• 9 oz. (250 g) sugar
• salt to taste

Preparation

Begin preparing the chiles the day before. Remove seeds and veins from the chiles, reserving the seeds, except leave the chipotles whole.

Toast the chiles carefully (very briefly on a hot fire, not allowing them to char). Cover with warm water and leave to soak about 1 hour, no longer. Strain.

Toast the chile seeds in an ungreased pan until very dark brown but not charred. Rinse in two changes of water and strain.

Heat a small quantity of the lard in a skillet and fry the following ingredients separately, adding more lard as necessary and straining to remove excess oil: sesame seeds, peanuts, almonds, walnuts, pecans, raisins, plantain, bread. Mix these ingredients with the chiles, onion, garlic, spices, and herbs and grind almost dry, to a paste. Very little water should be used.

Heat the remaining lard in a heavy casserole, add the paste, and fry, adding a little boiling water from time to time to prevent sticking. Stir continuously (get helpers!) over medium heat for about 30 minutes.

Add the chocolate, sugar, and salt and continue cooking for about 1 hour more.

The consistency should be that of a thick paste, and you should be able to see the bottom of the pan as you stir.

Make the whole batch and freeze it; when you need it, dilute and cook with tomatoes and chicken or turkey stock. Our standard ratio has been something like a 15-oz. can of diced tomatoes, around 1 or 2 cups chicken broth (depending on how much liquid your meat gives off), and a few pounds of meat (say, a turkey breast or 4-5 chicken breasts).

Señora Luz Allec de Calderon, Cookbook Unknown, via Adam Savage

Ingredients

• 1 tablespoon jasmine or other long-grain rice
• 6 to 8 dried whole Thai chiles (each about 2-inches long)
• 1 heaping tablespoon finely chopped scallion
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 teaspoons sugar
• 3 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
• 1/3 cup fresh lime juice

Preparation

1. Place the rice in a small skillet over medium heat and cook, shaking the pan, until fragrant and lightly toasted, less than 1 minute. Transfer rice to a spice or coffee grinder and let cool. Process cooled rice until almost powdered, transfer to a small bowl, and reserve.

2. Place the chiles in the same skillet and cook over medium heat until lightly toasted, 30 to 45 seconds, shaking the skillet to avoid burning. Transfer the chiles to a spice or coffee grinder and let cool. Pulse the grinder until the chiles are coarsely chopped. Transfer the chilies to the bowl with the rice (the rice and the chiles can also be ground separately with a mortar and pestle).

3. Add the scallion, mint, cilantro, sugar, fish sauce, and lime juice to the bowl, stirring to dissolve the sugar. Cover and reserve (the sauce can be made a few hours ahead and kept at room temperature). May be stored in a tightly sealed container in the refrigerator for up to 1 week; however, the bright colors will fade.

Lobel’s Meat Bible, via Epicurious

Ingredients

• 2 tablespoons butter
• 4 teaspoons minced shallots
• 1/2 cup white wine
• 1 pint heavy cream
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• Salt and pepper to taste

Preparation

Melt butter in large sauté pan over medium-high heat. Add shallots and sauté 1 minute.

Add wine and cream; cook 12 minutes over medium heat, stirring frequently.

Add salt and parsley. Season with more salt and pepper, if needed. Transfer to serving bowl.

Note: If you prepare sauce ahead and refrigerate, it will need to be reheated. Warm 2 ounces of cream in a saucepan and bring to simmer. Then add refrigerated cream sauce by whisking in slowly. Continue whisking until hot and bubbly; add 1 tablespoon butter to finish.

Organic Authority