Great meat cook book

Table of Contents Title Page Table of Contents Photo Copyright Dedication Photo Introduction BEEF AND BISON Recipes Great Meat Dishes of The World: Steak House Grilled Rib Eye with Flavored Butter Iceberg Wedges with Blue Cheese, Buttermilk, and Scallion Dressing Twice-Baked Potatoes with Sour Cream and Parmigiano Filling Broccolini with Pecan Brown Butter Flavored Butters Marinades, Spice Rubs, and Spice Pastes for Steaks Flank Steak Carne Asada Padilla Steak Sandwich with Caesar Mayo Guinness-Marinated Bison Rib-Eye Steak Sandwiches with Mushrooms and Grilled Onions Pan-Seared Grass-Fed Porterhouse with Porcini and Rosemary Rub Pan-Broiled Beer-Marinated Hanger Steak Two-Step Pan-Broiled Double-Thick Steak Beef Fillet Paillards with Arugula, Mushrooms, and Parmesan (Steak Tagliata) Pan-Seared Fillet Steaks with Irish Whiskey and Cream Pan Sauce Steak with Porcini-Shallot Sauce Sauteéd Steak with “Rockefeller” Pan Sauce Wood Oven–Roasted Steak Standing Rib Roast with Porcini-Spinach Stuffing, Toasted Peppercorn and Whiskey Sauce, and Horseradish Cream Standing Rib Roast with Bacon and Rosemary Jus and Yorkshire Puddings Great Meat Dishes of The World: Rosa Di Parma (Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano) Herb-Salted New York Strip Roast with Morel Sauce Beef and Bison Roasts for Everyday Meals Grill-Or Oven-Roasted Tri-Tip with Spanish Adobo Rub Beef Cross-Rib Roast with Garlic-Herb Marinade Spinach and Gorgonzola-Stuffed Flank Steak Roast Bison Sirloin Roasted Ginger-Orange-Glazed Prime Rib Bones Beef Kebabs Thai Green Curry-Marinated Beef Kebabs Ground Beef and Bison Barbecue Sauce-Glazed Meat Loaf Spicy Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce Italian Wedding Soup (Italian Meatball Soup) Turkish Pasta with Bison Sauce Valette Family Stuffed Whole Cabbage Filling Options for Stuffed Cabbage Jamaican Beef Patties (Spicy Beef Turnovers) Smoky Bison Cheeseburger Calabrese Burgers Italian Burger Subs Beef and Bison Pot Roasts and Braising Steaks Curry and Guinness-Braised Chuck Steak Braised Beef Steak with Tequila, Tomato, and Orange Spanish-Style Braised Bison or Grass-Fed Beef Brisket Mustard and Bourbon-Glazed Pot Roast Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables Rump Roast Braised in Ale Irish Corned Beef and Vegetables with Dill Pickle-Horseradish Cream and GuinnessMustard Sauce Beef and Bison Stew Meat, Short Ribs, and Other Gnarly Cuts Hungarian Goulash Jeffs Daube (Provenỗal Beef Stew) Feijoada (Brazilian Black Bean Stew) Bison Cottage Pie Mexican Beef Brisket and Winter Squash Chili Braised Montana Coffee-Marinated Bison Short Ribs Lazy Man’s Short Ribs Grill-Braised Vietnamese Short Ribs with Sweet Vinegar Glaze Great Meat Dishes of The World: Cocido from Castilla-La Mancha Chinese-Style Braised Oxtails with Baby Bok Choy Italian-Inspired Braised Oxtails with Fried Capers and Sage Leaves Peposo Alla Fornacina (Baker’s Peppery Beef Shanks) Friuli-Style Braised Beef Cheeks Irish Beef-Cheek Pie with Stout Beef Tongue and Liver Mexican-Style Poached Beef Tongue Tacos Mexican Pickled Vegetables Beef Liver with Chorizo, Fresh Pimientos, and Sherry PORK Recipes Flavor Brines for Pork Chops Pork Chops, Steaks, Cutlets, and Medallions Mustard and Savory-Marinated Pork Chops with Cornichon Butter Salsas, Chutneys, and Sambals Grilled Boneless Pork Chops Stuffed with Fontina, Sun-Dried Tomatoes, And Prosciutto Plum-Marinated Pork T-Bone Loin Chops Malaysian Marinated Blade-End Pork Chops with Green Papaya Salad Baked Pork Chops with Bacon, Pomegranate, and Pine Nut Relish Panfried Pork Chops Stuffed with Prunes and Westphalian Ham Pork Chops with Leeks in Mustard Sauce Seared Pork T-Bone Loin Chops with Sautéed Apple Pork Cutlets with Pear and Sherry Vinegar Pan Sauce Pork Tenderloin Medallions with Roasted Pepper and Cherry Pepper Pan Sauce Carlos’s Grilled Chile-Marinated Thin-Cut Pork Soft Tacos Soft Tacos Pork Kebabs Caribbean Pork Kebabs with Sweet Potato and Pecan Relish Grilled Scallions Wrapped in Pork Belly Spanish-Style Pork Burgers Vietnamese Pork Sandwiches (Banh Mi Thit) Mexican Tortas My Guacamole Pork and Apple Dumplings (Pierogi) Great Meat Dishes of The World: Hanoi Rice Noodles and Grilled Pork (Bun Cha Hanoi) Thai Pork Salad (Laab) Great Meat Dishes of the World: All-Pork Cassoulet Gary’s Heirloom Tomato Sauce My Neapolitan Cabbie’s Baked Ziti with Broccoli Rabe and Hot Italian Sausage Pork Roasts Pork Tenderloin Stuffed with Porcini Mushrooms with Tomato Salsa Verde Prosciutto-Wrapped Pork Tenderloin Spanish-Style Roasted Rack of Pork with Pan-Roasted Romesco Sauce Pancetta-Herb-Flavored Pork Loin with Rhubarb Sauce Double Rack of Pork, Honor-Guard Style, with Morel Pan Sauce Morel Pan Sauce Chestnut, Bacon, and Corn Bread Stuffing Melt-in-Your-Mouth Pork Shoulder Dry-Salted Fresh Leg of Pork Ham Baked Ham with Glaze and Sauce Glazes and Sauces for Baked Ham Country Ham with Maple, Tea, and Cardamom Glaze and Sauce Ham Leftovers: Ham in Port and Raisin Sauce Bourbon, Stout, and Sweet Potato Waffles with Ham and Maple Sauce Greens, Fresh Peas, and Ham Soup Gammy Brown’s Deviled Ham Pork Stews, Pot Roasts, and Other Braises Cuban-Style Pork and Rice Pork Stew with Fennel and Butternut Squash Carcamusas (Spanish-Style Pork Stew with Chorizo and Paprika) Pork Stew with Hard Cider, Baby Onions, and Potatoes Wine and Vinegar-Braised Picnic Shoulder Beer and Tequila Carnitas Tacos Chile-Braised Pork Belly Stinco (Braised and Roasted Pork Shanks) Thai Braised and Glazed Pork Neck Ham Hocks with Leeks and White Beans Pork Ribs Grill-Roasted Cherry-Glazed St Louis Ribs Grilled Back Ribs in Smoky Chile Marinade Baked Spareribs with Lemon Confit Rub SAUSAGES, PÂTÉS, POTTED MEATS & CURED MEATS Recipes Maple and Sage Pork Sausage Patties Sweet Italian Sausage Thai Pork Sausage Kale and Garlic Sausage Semidried (Semicurado) Spanish Chorizo Basic Mexican-Style Chorizo Italian Country Terrine Smooth Lamb Liver Pâté with Vin Santo Pork Liver Mousse Tongue Mousse Ham and Goat Cheese Terrine Pork Confit Star Anise-Flavored Pork Rillettes Shannon Hayes’s Lard Basic Wet Brine Home-Cured Bacon Smoked Pork Loin (Canadian Bacon) Smoked Boston Butt Dick Vennerbeck’s Overnight “Ham” Home-Cured Ham Home-Cured Corned Beef and Pastrami Petit Salé Pork (Brined Pork) Pickled Beef Tongue LAMB AND GOAT Recipes Lamb and Goat Chops Grilled Lamb Chops Marinades and Pastes for Lamb Chops Sautéed Lamb Chops With Tomato-Eggplant Vinaigrette Mushroom-Stuffed Lamb T-Bone Loin Chops Tandoori Lamb Shoulder Chops Sauteed Goat T-Bone Loin Chops with Pecorino and Toasted Almonds Lamb and Goat Roasts Roast Leg of Lamb with Rosemary-Scented Potatoes Two Lamb Sandwiches Thyme And Fennel-Rubbed Roast Rack of Lamb Provenỗal Butterflied Leg of Lamb with Olive Crust Porcini and Artichoke-Stuffed Leg of Lamb Slow-Roasted Lamb Shoulder with Rosemary-Pancetta Paste Crown Roast of Lamb Bulgur Mint Stuffing Grill-Roasted Goat Shoulder Lamb and Goat Kebabs Moroccan-Style Lamb Kebabs Spicy and Smoky Mexican Goat Kebabs Ground Lamb and Goat Lebanese-Style Lamb and Bulgur Burgers Sicilian Lamb Meatballs Braised with Eggplant, Bell Pepper, and Tomatoes Loni’s Pastitsio (The Ultimate Greek Mac and Cheese) Lamb and Goat Stews, Pot Roasts, and Other Braises West Indian Goat Curry Mexican Braised Goat with Chiles (Birria de Chivo) Thai Goat and Noodle Soup (Khao Soi) Turkish Pomegranate-Glazed Lamb Shoulder Chops and Carrots Florentine Lamb Pot Roast with Black Olives Great Meat Dishes of The World: Pakistani Feast-Day Lamb With Lime And Fresh Cilantro Lamb Biryan Grill-Braised Moroccan Lamb Shanks with Honey Glaze Sami’a Stuffed Lamb Breast Diamond Lil’s Lamb Riblets Lamb Riblets with Asian Tamarind Glaze Lamb Tongues Escabeche VEAL Recipes Thai Marinated Veal Chops with Chile-Lemongrass Dipping Sauce and Skewered Eggplant Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and Cherry Tomato Salad Veal Cutlets with Scotch Whiskey Pan Sauce Other Pan Sauces for Veal Cutlets Sicilian-Style Involtini Roasted Herb-Marinated Veal Racks Ground Veal Veal Yakitori Patties Veal Stews and Other Braised Dishes Pot-Roasted Veal on a Cloud New Orleans Veal Grillades with Cheesy Grits Great Meat Dishes of The World: Veal Breast Stuffed with Mushrooms, Chard, and Parmesan Provenỗal-Style Braised Veal Breast Ragú Jeff’s Osso Buco with Artichokes Veal Offal (Calf’s Liver, Tongue, and Sweetbreads) short loin, beef, [>] roasts from, [>], [>] steaks from, [>] short ribs, [>]–[>], [>], [>]–[>] bison, braised Montana coffee-marinated, [>]–[>] see also beef short ribs shoulder primal, lamb and goat, [>] braising cuts from, [>], [>] roasts from, [>], [>] shoulder primal, pork, [>] braising cuts from from, [>]–[>] chops, steaks, and cutlets from, [>] hams from, [>] ribs from, [>] roasts from, [>] shoulder primal, veal, [>] braising cuts from, [>], [>] chops, steaks, and cutlets from, [>], [>] roasts from, [>] shoulder roast/steak, [>] shoulder steak, [>], [>] SICILIAN (FLAVORS AND CUISINE): involtini, [>]–[>] lamb meatballs braised with eggplant, bell pepper, and tomatoes, [>]–[>] SIDES: broccolini with pecan brown butter, [>] cherry tomato salad, [>] corn bread, Lulee’s, [>]–[>] egg dumplings, [>] eggplant, skewered, [>]–[>] escarole and white bean gratin, [>]–[>] fennel, roasted, [>] green papaya salad, [>] grits, cheesy, [>]–[>] iceberg wedges with blue cheese, buttermilk, and scallion dressing, [>] potatoes, rosemary-scented, [>]–[>] potatoes, twice-baked, with sour cream and Parmigiano filling, [>] spinach and ricotta dumplings, [>]–[>] white beans with sage, [>]–[>] Yorkshire puddings, scallion and Parmesan, [>] see also stuffings sirloin primal, beef and bison, [>] sirloin roast, [>] bison (recipe), [>] sirloin tip roast, [>], [>], [>], [>] sirloin tip steak, [>], [>], [>], [>], [>], [>] SKEWERS: beef kebabs, [>]–[>]; see also beef kebabs eggplant, [>]–[>] grilling mushrooms and onions on, [>] lamb and goat kebabs, [>]–[>]; see also goat kebabs; lamb kebabs veal yakitori patties, [>]–[>] skirt steak, [>], [>], [>], [>], [>], [>], [>], [>] slaw, fennel, [>] sloppy Bruce sandwich, [>] smell, freshness of meat and, [>] smoked meat, [>] Boston butt (cottage ham/bacon), [>] cold-smoking, [>] pork loin (Canadian bacon), [>] smoky bacon spice paste, [>] smoky bison cheeseburger, [>]–[>] smoky chile marinade, [>] soups: goat and noodle, Thai (khao soi), [>]–[>] greens, fresh peas, and ham, [>]–[>] Italian wedding (Italian meatball soup), [>]–[>] SOUTHEAST ASIAN (FLAVORS AND CUISINES): Malaysian marinated blade-end pork chops with green papaya salad, [>]–[>] plum sambal, [>] see also Thai (flavors and cuisine); Vietnamese (flavors and cuisine) soy glaze, sweet, [>]–[>] SPANISH (FLAVORS AND CUISINE): adobo rub, [>] braised bison or grass-fed beef brisket, [>]–[>] chorizo, see chorizo, Spanish cocido from Castilla-La Mancha, [>]–[>] flavor brine, [>] pork burgers, [>] pork stew with chorizo and paprika (carcamusas), [>]–[>] roasted rack of pork with pan-roasted romesco sauce, [>] spice pastes, [>], [>] sweet pepper and chorizo butter, [>] spareribs, [>], [>] baked, with lemon confit rub, [>]–[>] speck, [>] spice pastes, see pastes spice rubs, see rubs, dry spices, [>] baharat, [>], [>] curry powder, Bruce’s, [>] pickling, [>] spicy and smoky Mexican goat kebabs, [>]–[>] spicy beef turnovers (Jamaican beef patties), [>]–[>] spicy herb rub with Espelette pepper, [>] spicy Middle Eastern bison meatballs with cilantro-yogurt sauce, [>]–[>] spicy Thai peanut paste and sauce, [>] spinach: and Gorgonzola-stuffed flank steak, [>]–[>] porcini stuffing, [>] and ricotta dumplings, [>]–[>] sautéed steak with “Rocke-feller” pan sauce, [>] squash, winter: and beef brisket chili, Mexican, [>]–[>] butternut, pork stew with fennel and, [>]–[>] standing rib roast, [>], [>] with bacon and rosemary jus and Yorkshire puddings, [>]–[>] with porcini-spinach stuffing, toasted peppercorn and whiskey sauce, and horseradish cream, [>]–[>] star anise: -flavored pork rillettes, [>] and rosemary dry rub, [>] steak house experience: broccolini with pecan brown butter, [>] grilled rib eye with flavored butter, [>]–[>] iceberg wedges with blue cheese, buttermilk, and scallion dressing, [>] twice-baked potatoes with sour cream and Parmigiano filling, [>] steaks: bison rib-eye, Guinness-marinated, sandwiches with mushrooms and grilled onions, [>]–[>] see also beef pot roasts and braising steaks; beef steak(s) STEWS: beef and bison, cuts for, [>]–[>] beef brisket and winter squash chili, Mexican, [>]–[>] bison cottage pie, [>]–[>] carcamusas (Spanish-style pork stew with chorizo and paprika), [>][>] daube, Jeffs (Provenỗal beef stew), [>][>] feijoada (Brazilian black bean stew), [>]–[>] goat, Mexican braised, with chiles (birria de chivo), [>]–[>] goat curry, West Indian, [>]–[>] goulash, Hungarian, [>]–[>] lamb and goat, cuts for, [>] lamb shanks, Moroccan grill-braised, with honey glaze, [>] lamb shoulder chops, Turkish pomegranate-glazed carrots and, [>]–[>] osso buco with artichokes, Jeff’s, [>]–[>] pork, cuts for, [>]–[>] pork, with fennel and butternut squash, [>]–[>] pork, with hard cider, baby onions, and potatoes, [>]–[>] veal breast ragự, Provenỗal-style braised, [>][>] stinco (braised and roasted pork shanks), [>] stocks, [>] ham, [>] meat, basic, [>] storing meat, [>] STOUT: bourbon, and sweet potato waffles with ham and maple sauce, [>]–[>] Irish beef-cheek pie with, [>]–[>] and malt flavor brine, [>] see also Guinness Strauss Brands, [>] STUFFINGS: basmati rice, Baghdad, [>]–[>] beef, ham, and sausage, [>] bulgur mint, [>] chestnut, bacon, and corn bread, [>] mushroom and chard, [>]–[>] mushroom and cheese, [>] porcini, [>]–[>] porcini and artichoke, [>] porcini-spinach, [>] subs, Italian burger, [>]–[>] Summerfield Farms, Culpeper, Va., [>] summer fruit pan sauce, [>] sun-dried tomato mayonnaise, [>] supermarkets, [>] store-branded beef at, [>] sustainable meat, [>], [>]–[>] sweetbread(s), veal, [>], [>] crispy panfried, [>]–[>] olive oil-poached, [>]–[>] salad, [>] sweet Italian sausage, [>] sweet potato: bourbon, and stout waffles with ham and maple sauce, [>]–[>] and pecan relish, [>] T TACOS: carnitas, beer and tequila, [>]–[>] Mexican-style poached beef tongue, [>]–[>] soft, fillings and garnishes for, [>] soft, grilled chile-marinated thin-cut pork, Carlos’s, [>]–[>] tagine-inspired Moroccan grill-braised lamb shanks with honey glaze, [>] tahini sauce, Moroccan mint and lemon paste with, [>] Tails and Trotter, [>] tamarind glaze, Asian, lamb riblets with, [>]–[>] Tamworth pigs, [>] tandoori lamb shoulder chops, [>] tangerine chutney, [>]–[>] T-bone steak, [>], [>], [>] two-step pan-broiled double-thick steak, [>]–[>] tea, maple, and cardamom glaze/sauce, [>]–[>] tenderloin, see specific meats tenderness, in steaks, [>]–[>] aging and, [>] Jaccard and, [>] marinating and, [>] pounding and, [>] La Tenuta Rocchetta, Sicily, [>] tequila: and beer carnitas tacos, [>]–[>] braised beef steak with tomato, orange and, [>]–[>] Terra, Nappa Valley, [>] terrines, [>] ham and goat cheese, [>]–[>] Italian country, [>]–[>] terroir, [>]–[>] THAI (FLAVORS AND CUISINE): braised and glazed pork neck, [>]–[>] goat and noodle soup (khao soi), [>]–[>] green curry-marinated beef kebabs, [>]–[>] -marinated veal chops with chile-lemongrass dipping sauce and skewered eggplant, [>]–[>] peanut paste and sauce, spicy, [>] pork salad (laab), [>]–[>] pork sausage, [>] red curry glaze, [>]–[>] thawing meat, [>]–[>] thermocouple digital thermometers, [>] thermometers, [>]–[>] continuous-read, [>]–[>] how to use, [>] instant-read, [>]–[>] thousand island barbecue dressing, [>] thyme: and fennel-rubbed roast rack of lamb, [>] fresh rosemary and, rub, [>] and sage rub, [>] tip roast/steak, [>], [>] tomatillos, in salsa verde, [>] TOMATO(ES): blue cheese butter, [>]–[>] braised beef steak with tequila, orange and, [>]–[>] cherry, salad, [>] eggplant, and bell pepper sauce, [>]–[>] eggplant vinaigrette, [>]–[>] fire-roasted salsa, [>] heirloom, sauce, Gary’s, [>] olive garnish, [>]–[>] oven-roasted, [>] pan-roasted romesco sauce, [>] pico de gallo, [>] salsa verde, [>] tomato(es), sun-dried: garlic oil, [>] grilled boneless pork chops stuffed with fontina, prosciutto and, [>]–[>] mayonnaise, [>] TONGUE(S): lamb, [>] lamb, escabeche, [>]–[>] mousse, [>] veal, [>] see also beef tongue top blade roast, [>], [>] top blade steak, [>] top loin, [>], [>] top loin roast, [>] top loin steak, [>], [>], [>] top round roast, [>], [>] top round steak, [>], [>], [>], [>]–[>], [>], [>] top sirloin roast, [>], [>] top sirloin steak, [>], [>], [>], [>], [>], [>] tortas, Mexican, [>]–[>] touch, quality of meat and, [>] trichinosis, [>] tri-tip roast, [>], [>], [>] grill- or oven-roasted, with Spanish adobo rub, [>]–[>] tri-tip steak, [>], [>], [>], [>] TURKISH (FLAVORS AND CUISINE): flavor brine, [>] pasta with bison sauce, [>]–[>] pomegranate-glazed lamb shoulder chops and carrots, [>]–[>] spice paste, [>] turnovers, spicy beef (Jamaican beef patties), [>]–[>] twice-baked potatoes with sour cream and Parmigiano filling, [>] two-step pan-broiled double-thick steak, [>]–[>] U Uniform Retail Meat Identity Standards (URMIS), [>] USDA: beef grades and, [>] grass-fed beef and, [>]–[>] grass-fed veal and, [>] ham’s water content and, [>] USDA, internal temperatures recommended by: for beef, [>]–[>] for burgers, [>] for lamb and goat, [>]–[>] for pork, [>]–[>] for veal, [>]–[>] USDA Certified Organic: beef, [>]–[>], [>] lamb, [>], [>] pork, [>], [>], [>] veal, [>] USDA “natural” labels: for beef, [>]–[>] for ham, [>] for pork, [>], [>] for veal, [>] USDA “naturally raised” labels: for beef, [>] for pork, [>], [>] V Valette, Jean-Michel, [>] Valette family stuffed whole cabbage, [>]–[>] VEAL, [>]–[>] “Bob,” [>] buying, [>]–[>] changing choices for, [>]–[>] cooking, [>] formula-fed, [>], [>]–[>], [>] grades of, [>] internal temperature and doneness of, [>]–[>] “natural” and “all-natural,” [>] nonformula-fed, [>] pasture-raised, [>]–[>], [>]–[>], [>]; see also Grass-Fed Meat, [>] primal cuts of, [>] storing, [>] VEAL, GROUND, [>]–[>] grinding meat at home, [>] *Italian burger subs, [>]–[>] *pork and apple dumplings (pierogi), [>]–[>] *Spanish-style pork burgers, [>] *Valette family stuffed whole cabbage, [>]–[>] yakitori patties, [>]–[>] VEAL CHOPS, [>]–[>] cuts of, [>] *mustard and savory-marinated pork chops with cornichon butter, [>]–[>] pan-grilled, with tomato-blue cheese butter and cherry tomato salad, [>] *sautéed goat T-bone loin chops with pecorino and toasted almonds, [>]–[>] Thai-marinated, with chile-lemongrass dipping sauce and skewered eggplant, [>]–[>] VEAL CUTLETS (VEAL SCALLOPS), [>]–[>], [>]–[>] *calf’s liver with four lilies and sun-dried tart cherries, [>]–[>] cuts of, [>] fresh fennel pan sauce for, [>] with scotch whiskey pan sauce, [>]–[>] Sicilian-style involtini, [>]–[>] summer fruit pan sauce for, [>] VEAL OFFAL, [>]–[>] calf’s liver with four lilies and sun-dried tart cherries, [>]–[>] crispy panfried sweetbreads, [>]–[>] olive oil-poached sweetbreads, [>]–[>] sweetbread salad, [>] VEAL ROASTS, [>]–[>] cuts for, [>] racks, herb-marinated, [>] *standing rib roast with porcini-spinach stuffing, toasted peppercorn and whiskey sauce, and horseradish cream, [>]–[>] veal shank(s), [>], [>], [>] osso buco with artichokes, Jeff’s, [>]–[>] ravioli with brown butter and sage, [>] *stinco (braised and roasted pork shanks), [>] veal steaks, [>], [>] see also veal chops VEAL STEWS AND OTHER BRAISED DISHES, [>]–[>] braising cuts for, [>] New Orleans veal grillades with cheesy grits, [>]–[>] osso buco with artichokes, Jeff’s, [>][>] pot-roasted veal on a cloud, [>][>] Provenỗal-style braised veal breast ragù, [>]–[>] veal breast stuffed with mushrooms, chard, and Parmesan, [>]–[>] veal tongue, [>] *Mexican-style poached beef tongue tacos, [>]–[>] mousse, [>] Vega, Elvia, [>] vegetable oil, [>] Vennerbeck, Dick, [>] VIETNAMESE (FLAVORS AND CUISINE): grill-braised short ribs with sweet vinegar glaze, [>]–[>] Hanoi rice noodles and grilled pork (bun cha Hanoi), [>]–[>] pork sandwiches (banh mi thit), [>] vinaigrette, tomato-eggplant, [>]–[>] vinegar: sherry, and pear pan sauce, pork cutlets with, [>]–[>] and wine-braised picnic shoulder, [>]–[>] Vin Santo, smooth lamb liver pâté with, [>]–[>] W waffles, bourbon, stout, and sweet potato, with ham and maple sauce, [>]–[>] Wagner, Gary, [>] Wagyu beef, [>], [>] wedding soup, Italian (Italian meatball soup), [>]–[>] West Indian goat curry, [>]–[>] Westphalian ham, [>] wet-curing, [>] Whims, Cathy, [>], [>], [>] whiskey: scotch, pan sauce, veal cutlets with, [>]–[>] and toasted peppercorn sauce, [>] white bean(s): all-pork cassoulet, [>]–[>] and escarole gratin, [>]–[>] ham hocks with leeks and, [>]–[>] with sage, [>]–[>] Willinger, Faith, [>], [>], [>] wine and vinegar-braised picnic shoulder, [>]–[>] WOOD-OVEN ROASTED: lamb, butterflied leg of, with olive crust, Provenỗal, [>] lamb T-bone loin chops, mushroom-stuffed, [>] steak, [>] steak, two-step pan-broiled double-thick, [>] Y yakitori patties, veal, [>]–[>] Yee, Priscilla, [>] YOGURT: cilantro sauce, [>]–[>] lemon sauce, Moroccan-style, [>]–[>] sauce, Lebanese-style, [>] tandoori marinade, [>] York ham, [>] Yorkshire puddings, scallion and Parmesan, [>] Young, Edy, [>] Younkin, Dana, [>] Yu, Su-Mei, [>] Z ziti with broccoli rabe and hot Italian sausage, baked, my Neapolitan cabbie’s, [>]–[>] Zubaida, Sami, [>] About the Author Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products are distributed nationally He has recieved many awards from the National Association for Specialty Food Trade, and he writes a food column for the San Jose Mercury News He lives in Kensington, California Footnotes * The USDA does not provide temperatures for this degree of doneness [back] *** * The USDA does not provide temperatures for this degree of doneness [back] ... how are they regulated? And how we cook the meat displaying these claims? The Great Meat Cookbook will help you make sense of the confusion Whether you buy meat from a farmer or at the supermarket,... organ meats like liver and sweetbreads—within to days The sooner you cook the meat, the better If you are not going to use the meat within these storage times, freeze it immediately Cooked meat. .. solid meat, or within day for ground meat There will be a loss in the quality because some moisture will be purged from the meat fibers, but the meat will be safe to eat Cooking Frozen Meat In