Recipe from Roopa Anand (Premila’s mom).
Category: Meat
Seb’s Steak Onglet
Recipe from Sebastien Goldenberg.
Olla
Recipe from Mémé Néna.
Mémé Mimi’s Farcis
Recipe from Mémé Mimi.
Merguez & Tomatoes
Recipe from Kristen Cless.
Korean BBQ
Recipe from Christine.
This recipe rocks. It’s perfect for a party and I promise you people will fight for the last rib while licking every possible morsel off their fingers. If you’ve been to our house for a group gathering, chances are you’ve had this at least once.
The longer you cook the ribs, the more tender they are. Ribs can marinate up to 1 day. It’s best served right on top of brown rice so the rice soaks up the sauce.
Granny’s Dirty Rice
“Remember the secret is plenty of seasoning and patience. The whole process takes about three hours. To each his own, so add or take away to satisfy your own taste. HAPPY HOLIDAY” –
Adele “Granny” Rouillier (Christine’s Granny)
Jeannine’s Bolognese
Recipe from Jeannine Berenger.
Classic Bolognese Sauce
Recipe inspired by Kristie Adams, Cook’s Illustrated and Jeannine Berenger.
Christine’s Pork Chops
Recipe inspired by Babbo restaurant, New York.
Lamb Meatballs with Yogurt, Egg and Mint
Recipe from one of our favorite chefs in New York, April Bloomfield.
Continue reading Lamb Meatballs with Yogurt, Egg and Mint
Jeannine’s Paella
Recipe from Jeannine Berenger.
Mathias’ Perfect Steak
Recipe inspired by Peter Luger’s restaurant, New York.
We love a good steak. We found a version of this recipe in the Wall Street Journal based on feedback from the very famous and not to be beat Peter Luger’s in Brooklyn (and only a few days after we quelled our craving for a great Peter Luger’s steak). Many people make the mistake of taking a good steak directly from refrigerator to stove/grill. Under the advice of many chefs we’ve met over the years, the key to good meat dishes is to let the meat rest at room temperature for a minimum of 30-45 minutes and then pat dry before searing.