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Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs. With dishes from Europe, Asia, North and South America, and beyond, this follow-up to The International Soup Book ...
Meat of all varieties is enjoying an astounding comeback in the American home, taking its traditional place at the center of the dining table and knocking high-carb pastas and grains off their longtime pedestals. The International Meat Book is a flavor-packed collection of sixty of the world's favorite recipes featuring lamb, beef, game, and pork, fully illustrated with glorious color photographs. With dishes from Europe, Asia, North and South America, and beyond, this follow-up to The International Soup Book celebrates meat's centrality to global cuisine with simple, tasty, no-fail preparations.
The International Meat Book offers a diverse array of tantalizing entrées -- look no further for a perfect Grilled Porterhouse or a fragrant and spicy Sumatran Beef Curry, for a hearty Cassoulet or light and summery Lemongrass Pork Chops. From the familiar to the exotic, The International Meat Book is a delicious tour of the world's best-loved meats, with selections that promise to become prime cuts in your part of the world as well.
Cacciatora in Italian means a hunter or woodsman. When the word is applied to a dish, it generally indicates one that includes mushrooms. This particular preparation boasts marjoram, too, which grows wild along the coast of Grosseto, the southernmost province of Tuscany.
1 ounce dried porcini mushrooms
2 tablespoons extra virgin olive oil
2 cloves garlic, peeled and chopped
6 thin flank (rump) steaks, about 6 ounces each
1 cup dry red wine
1 tablespoon tomato paste
1 tablespoon fresh marjoram leaves, or 1 teaspoon dried
1 tablespoon juniper berries
Freshly ground pepper
Place the mushrooms in a small bowl, cover with tepid water, and let soak for 30 minutes. Drain the mushrooms over a cup and reserve the liquid. If the liquid seems gritty, strain it again through a small strainer lined with cheesecloth or a coffee filter. Squeeze the mushrooms of excess liquid and chop them coarsely.
Place a skillet large enough to hold the steaks in one layer over medium heat. Add the olive oil and heat until warm. Add the garlic and stir for about 30 seconds. Add the steaks and cook to brown, about 2 minutes on each side. Remove the steaks to a platter and let them rest in a warm spot.
Lower the heat and add the wine, tomato paste, marjoram, juniper berries, and mushrooms. Season to taste with salt and pepper and cook, stirring, for about 5 minutes. Return the steaks and any accumulated juices to the pan and cook for about 5 minutes. Add the reserved mushroom soaking liquid as needed if the pan becomes too dry -- the sauce should not be too thick.
Serve the steaks at once, topped with the mushroom sauce on a platter.
Buffalo -- or, more accurately, American bison -- can be substituted in almost any recipe for beef. Buffalo is lower in fat and cholesterol and generally has a sweeter flavor than beef. Because of bison's lower fat content, its meat is darker and should be cooked only to rare to medium over low heat and for shorter cooking times than beef. Farm-raised American bison is available from butchers and specialty grocers and by mail order, in cuts similar to those of beef. Grilled vegetables and a tomato or hot-pepper salsa would be good with this.
1 small head garlic
1/2 cup olive oil
1/4 cup orange juice
1 tablespoon grated orange zest
1/2 cup dry red wine
1/4 cup chopped red onion
1 tablespoon balsamic vinegar
2 tablespoons raspberry vinegar
1 teaspoon freshly ground pepper
5 juniper berries, crushed
1 bay leaf, crumbled
1 sprig rosemary
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh sage
1 buffalo sirloin steak, about 2 pounds and about 2 inches thick
Preheat the oven to 350°F Brush the head of garlic liberally all over with the olive oil, wrap it in heavy-duty aluminum foil, and place it in the oven to roast for about 1 hour. When the garlic is soft when pierced with a cake tester or toothpick, remove it from the oven.
Combine the roasted garlic flesh with all the remaining ingredients, with the exception of the buffalo steak, in a shallow glass dish or stainless steel dish. Add the buffalo steak to the marinade, turn to coat evenly, cover, and refrigerate overnight, turning several times.
Remove the steak from the refrigerator 30 minutes before cooking. Prepare a charcoal fire or preheat the broiler. Cook the steak for 5 to 6 minutes on each side for medium-rare. Let the steak rest for a few minutes before slicing and serving.
SERVES 6The International Meat Book. Copyright © by Carole Lalli. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.