Category Archives: meat

Lamb Shanks Braised With Garlic Bulbils

Posted on July 13, 2010 by John Herring

No, that’s not a typo. Bulbil: “In botany, tiny secondary bulb that forms in the angle between a leaf and stem or in place of flowers on certain plants. Bulbils, called offsets when full-sized, fall or are removed and planted … Continue reading →

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American Carbonara

Posted on April 10, 2010 by John Herring

Spaghetti Carbonara, the famous Italian pasta dish, has a somewhat murky origin (here’s a little discussion, as a well as a more traditional recipe), but one thing is certain: When it came to America, some of the versions ended up … Continue reading →

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Gotta Getta Goetta

Posted on March 20, 2010 by John Herring

I only recently learned about goetta, courtesy of a Clevelander with an appreciation of this Cincinnati treat. Although I am, technically, a Buckeye by virtue of my birth in the state, I haven’t been in Ohio since I was 3 … Continue reading →

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Red Chili

Posted on December 21, 2009 by John Herring

Football kicks off the decisive match-ups this time of year, and in honor of that, I present my latest chili recipe, Red Chili. This one focuses on the flavor of beef and tomato, adding just enough spice to make things … Continue reading →

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24-Hour Roast Pork

Posted on November 15, 2009 by John Herring

This recipe is adapted from one by Hugh Fearnley-Whittingstall, published in his The River Cottage Meat Book. This book is one of my favorites in my food library, as it serves up equal portions of food philosophy and great recipes. … Continue reading →

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Short Ribs, Under Pressure

Posted on July 25, 2009 by John Herring

Mmmmmmmmmm. Short ribs. One of the toughest, fattiest cuts of beef, but definitely one of the best. And although most recipes call for a long, slow braise to make them edible (Korean galbi is an exception, and a very tasty … Continue reading →

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Braised Tongue, Under Pressure

Posted on May 27, 2009 by John Herring

I realize that today’s post may seem a little extreme to some, but meat is meat, and if you’re an omnivore, you really owe it to yourself to try all of the parts, right? Tongue, one of the fattiest pieces … Continue reading →

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Larb Gai

Posted on May 10, 2009 by John Herring

This is an great little dish with plenty of interesting flavors to get your taste buds jumping. It’s my version of the Thai specialty, sometimes also called laab gai. “Gai” means chicken, but this is also good with pork. It’s … Continue reading →

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Chicken Piccata

Posted on April 7, 2009 by John Herring

[Another chicken recipe; sorry, I'm in Italy right now & relying on a post I did before I left.] Love lemons? Me too. Lemonade, lemon candy, lemon gelato, limoncello, and this tidy little weeknight dish, chicken piccata. You can hammer … Continue reading →

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Chicken Salpicon

Posted on March 28, 2009 by John Herring

I first had this dish in El Paso, Texas on a hot summer night. Arriving late at night at the home of an old El Pasoan after a day of dusty driving, I was welcomed with a huge Mexican ceramic … Continue reading →

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