1 quart buttermilk 6 garlic cloves, minced kosher salt and black pepper 1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total) 3 Tbsp whole-grain mustard 1 Tbsp dried savory or thyme In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 tsp salt. […]
Author: Nat Sterling
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Roast Prime Rib
3- or 4- rib roast, about 6 to 8 pounds 4 cloves garlic, cut into slivers 1 cup Dijon mustard 1/4 cup soy sauce 3 Tbsp fresh ground black pepper 1 Tbsp instant coffee, optional 2 tsp chopped fresh thyme or rosemary, optional olive oil Sauce: 1 1/2 cups beef stock 3 Tbsp Dijon mustard […]
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Horseradish Cream
1/4 cup freshly grated horseradish or bottled horseradish, well drained 1 cup creme fraiche, sour cream or whipped heavy cream salt and pepper to taste white vinegar to taste (optional) Mix together horseradish and creme fraiche. Season with salt and pepper and add a dash of white vinegar if you like it a bit tart.
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Short Ribs with Coffee and Chilies
1 Tbsp oil 4 large or 8 small short ribs salt and pepper 1 large onion, chopped 3 cloves garlic, chopped 1 dried pasilla chili, stemmed, seeded and minced 1 cup dry red wine 1 cup strong coffee In  a heavy pot that can later be covered, drizzle oil. Over medium-heat, brown ribs well, adjusting […]
This recipe is nice for an easy backyard get-together. Round out the meal with a green salad and ice cream for dessert. 1 Tbsp olive oil 3 yellow onions, very thinly sliced 3/4 tsp kosher salt, or to taste 1/4 tsp freshly ground pepper 3 sun-dried tomato halves in olive oil (about 1/2 ounce) 3 […]
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Standing Rib Roast
1 3-, 4-, or 5-bone standing rib roast (6-12 pounds), external cap of fat and meat removed and fat trimmed to about 1/2-inch kosher salt and freshly ground pepper Let the roast stand at room temperature for approximately 2 hours. Preheat the oven to 450 degrees and adjust the rack to the lower third of […]
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Lamb Scottadito
Note that the lamb needs to marinate at least 1 hour or up to 2 days. Serve with braised escarole. 2 pounds bone-in lamb chops, preferably rib chops 2 cloves garlic, minced kosher salt, to taste 5 anchovy fillets, preferably salt-packed 1/2 bunch fresh rosemary, leaves picked olive oil, as needed black pepper, to taste […]
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Grilled Skirt Steak with Greek Salad
1 1-pound skirt steak 1/2 cup + 2 Tbsp extra-virgin olive oil 8 garlic cloves, finely minced 2 Tbsp finely chopped fresh oregano 1 tsp red pepper flakes kosher salt and fresh ground black pepper 2 heads Romaine lettuce, washed, dried and leaves sliced in thirds crosswise 1 cup thinly sliced roasted red peppers (from […]
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Slow Cooker Kalua Pig
3 slices bacon 5 pound Boston butt roast (either bone-in or out) 5 peeled garlic cloves 1 1/2 Tbsp coarse sea salt Line a 6-quart slow cooker with 3 slices of bacon. Blot the pork roast dry with paper towels and poke 5 evenly spaced slits in the pork with the tip of a paring […]
You may need to adjust the amount of syrup in the recipe, depending on how sweet or tart your apricots are. Look for the Blenheim variety if you can find it. 3/4 pound ripe but firm apricots, halved and pitted 3 Tbsp olive oil + more for greasing the grill 2 slices medium red onion, […]
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‘Barbecued’ Brisket
2 Tbsp extra-virgin olive oil or vegetable oil, more as needed 1 whole beef brisket, about 5 pounds salt and freshly ground black pepper 1 or 2 large onions, chopped 2 cups ketchup 1/2 cup dry red wine or water 1/4 cup wine or rice vinegar 1 Tbsp Worcestershire or soy sauce 1 Tbsp chili […]
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New York Steak with Mushroom Sauce
4 New York steaks, 8 ounces each salt and pepper to taste 2 Tbsp olive oil 1 tsp chopped shallots 2 Tbsp unsalted butter 3 cups assorted sliced mushrooms 1 Tbsp red wine 2 Tbsp Ruby Port Season the steaks with salt and pepper and grill or fry until done to your liking. While the […]
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Risotto with Mushrooms, Olives and Leeks
1 Tbsp sweet butter 1 Tbsp olive oil 2 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 1 1/2 cups) 1 1/2 cups Arborio rice 1/2 pound mushrooms, stems reserved for another use, caps thinly sliced 1/4 cup pitted, minced black olives, preferably oil-cured 3 1/4 to 3 1/2 cups vegetable or […]
2 pounds thin-skinned potatoes 1 small sweet red onion, chopped 1/2 cup minced fresh parsley 1/3 cup chicken broth 2 Tbsp good quality olive oil 2 Tbsp corn or safflower oil 2 Tbsp German-style mustard 2 Tbsp white wine vinegar 1/2 tsp salt 1/2 tsp coarsely ground black pepper 1/2 tsp sugar 1/2 tsp dill […]
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Marinated Vegetable Medley
1/2 cup extra-virgin olive oil 1/3 cup red wine vinegar 1/4 cup chopped parsley 2 medium garlic cloves, minced 1 Tbsp Dijon-style mustard 1 tsp honey 1/2 tsp dried basil, crushed 1/2 tsp salt 1/8 tsp pepper 6 cups assorted seasonal vegetables such as broccoli, cucumber, snow peas, mushrooms, celery, cherry tomatoes, carrots, radishes, zucchini, […]
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Stir-fry Cabbage
1 pound lean sliced bacon 1 large head cabbage (or Napa cabbage), washed and shredded 2 to 3 Tbsp sesame seeds Trim bacon off fat and set aside. Dice the lean portion of the bacon, and saute both the fat trimmings and bacon bits in a large saute pan until browned. Discard fat strips and […]
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Anne Gingrass’ Green Olive Risotto
4 Tbsp extra-virgin olive oil 1/4 cup finely diced yellow onion 1 cup arborio rice 1/4 cup white wine 3 to 3 1/2 cups chicken broth, simmering 1/4 cup finely chopped green olives, such as Picholine 2 Tbsp chopped Italian parsley 1 Tbsp grated Parmesan cheese lemon juice to taste salt freshly ground black pepper […]
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Persimmon Salad
3 Fuyu persimmons juice of 1 lemon plus more to taste fine sea salt 1 1/2 Tbsp olive oil, plus extra for finishing 4 cups baby arugula Parmesan shavings freshly ground black pepper Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. halve lengthwise, then, with cut side down, […]
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Black Pasta with Seafood
2 pounds mussels or clams in the shell 1/4 cup olive oil 3 garlic cloves, chopped 1 hot, dried red pepper 1/2 cup dry white wine 2 Tbsp chopped parsley salt and pepper 14-ounce package black (squid ink) pasta Soak shellfish in cold water to cover for 30 minutes. Drain and scrub to clean. Saute […]
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Spaghetti Olivetti
Cooking pasta in broth, then draining it and serving it lightly sauced is an unusual technique I came first across in Venice. Although the broth is drained off, the pasta retains the flavor of its cooking liquid. 4 to 6 cups chicken broth (beef, seafood or vegetable broth may be used) 1 pound spaghetti 1 […]