Meat by Peterson, James -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Contents Acknowledgments Introduction Basic Cooking Techniques Improvising International Flavors Chicken and Turkey

Roast Chicken

Basic Roast Chicken Roast Chicken with Ricotta and Sage Roast Capon

Poached Chicken

Poached Chicken with Spring Vegetables

Sautéed Chicken

Sautéed Chicken Sauces for Sautéed Chicken

Chicken Fricassee

Chicken with Sherry and Mushrooms Chicken with Wild Mushrooms Moroccan-Style Chicken with Almonds, Dried Apricots, and Chickpeas Chicken Potpies

Long-Braised Chicken

Coq au Vin

Breaded Chicken Breasts

Chicken Breasts à la Milanaise Chicken Breasts with Capers and Lemon

Fried Chicken

Buttermilk Fried Chicken

Stir-Fried Chicken

Stir-Fried Chicken with Snow Peas, Orange, and Cashews

Grilled Chicken

Grilled Wine-and-Herb-Marinated Chicken

Sautéed Chicken Livers

Sautéed Chicken Livers with Thyme

Turkey

Roast Turkey with Giblet Gravy Sautéed Turkey Cutlets

Fowl, Rabbit and Hare, and Venison

Duck

Sautéed Duck Breasts with Cherries and Kirsch Wok-Smoked Duck Breasts Slow-Roasted Duck Legs Slow-Roasted Duck Legs with Sauerkraut Duck Legs Braised with Red Wine Homemade Duck Confit Wilted Salad with Duck Confit and Wild Mushrooms Duck Confit with Warm Lentil Salad Roast Wild Duck

Squab

Sautéed Squab with Madeira and Vinegar Sauce Roast Squab

Quail

Roast Quail Sautéed Quail Breasts and Thighs with White Wine Sauce Quail Chaud-Froid

Goose

Slow-Roasted Goose Legs and Sautéed Breasts

Guinea Hen

Braised Guinea Hen with Balsamic Vinegar, Capers, and Olives

Pheasant

Roast Pheasant

Rabbit and Hare

Short-Braised Rabbit Stew with Mustard and White Wine Long-Braised Rabbit Stew Hare with Red Wine–Black Pepper Sauce

Venison

Roast Saddle of Venison with Jus Roast Rack of Venison with Jus Venison Loin Steaks with Juniper Berries

Pork

Shoulder

Roast Boston Butt Slow-Roasted or Barbecued Boston Butt with Marjoram or Thyme Boston Butt with Sauerkraut Braised Picnic Ham Pork Shoulder Chops Braised with Tomatoes and White Wine Potée Auvergnate Pork-Stuffed Cabbage Pork Mole Pork Goulash

Belly

Homemade Salt Pork Salt Pork with Lentils

Spareribs and Baby Back Ribs

Barbecued Spareribs Braised Spareribs with Spices and Red Wine Baby Back Ribs with Hoisin and Brown Sugar

Loin

Roast Boneless Pork Loin Roast Rack of Pork with Vegetables Pork Loin Medallions with Red Currant Jam and Sour Gherkins

Tenderloin

Roast Pork Tenderloin Sautéed Pork Tenderloin with Prunes Pork Tenderloin with Fresh Apricots

Chops

Pork Chops with Vermouth and Mustard Sauce Grilled Pork Chops with Fresh Sage

Ham

Roast Leg of Pork Baked Glazed Ham Baked American Country Ham Croque-Monsieur with Country Ham

Ham Hocks

Smoky Bean and Ham Hock Soup

Bacon

Sautéed Bacon Eggs Benedict

Beef

Chuck

Beef Stew with Onions and Beer Red Wine Daube Pot Roast with Carrots and Pearl Onions Sauerbraten Poblano Chili con Carne

Short Ribs

Braised Short Ribs with Sauerkraut

Prime Rib

Roast Prime Rib

Strip or Shell

Grill-Roasted or Oven-Roasted Strip

Tenderloin

Roast Whole Tenderloin with Jus Beef Wellington Chateaubriand with Béarnaise Sauce Tenderloin Sandwiches Filets Mignons Rossini

Top Round

Roast Top Round Grilled Shish Kebabs

Bottom Round

Herb and Onion Beef Roulades

Eye of the Round

Roast Eye of the Round Chicken Fried Steak

Brisket

Barbecued Brisket Brisket with Pomegranate Juice Corned Beef New England Boiled Dinner Pot-au-Feu Bollito Misto

Steak

Chuck Round Steaks with Béarnaise Sauce Grilled Rib Steak Rib Steak with Green Peppercorn Sauce Carpaccio Porterhouse or T-Bone Steak with Bordelaise Sauce Steak Tartare Grilled or Sautéed Top Sirloin Steak Grilled Tri-Tip Steak London Broil with White Wine and Shallot Sauce Hanger Steak with Mushrooms and Red Wine Grilled Flank Steak Salad Fajitas Skirt Steak Rolled with Prosciutto and Sage Bolognese Sauce Steak and Kidney Pie Beef Stroganoff Stir-Fried Beef with Bell Peppers, Mushrooms, and Snow Peas

Tongue

Tongue with Madeira Sauce

Cheek

Beef Cheeks Braised with Julienned Vegetables

Shank

Braised Beef Shanks with Saffron, Ginger, Preserved Lemon, and Cilantro Beef Shanks with Red Wine and Mushrooms

Oxtail

Oxtail Soup Oxtail Stew with Grapes

Marrowbone

Roast Marrowbones

Ground Beef

Hamburgers Meat Loaf

Veal

Shoulder

Roast Veal Shoulder Clod Veal Shoulder Clod Pot Roast

Breast

Creamy Veal Stew Breast of Veal Stew with Porcini and Morel Mushrooms Breast of Veal Pot Roast

Saddle

Roast Saddle of Veal with Jus

Rack

Roast Rack of Veal

Chops

Sautéed Veal Chops Sauces for Sautéed Veal Chops Veal Chops en Papillote

Top Round

Butter-Roasted Top Round of Veal Saltimbocca Sautéed Veal Scaloppine with Butter and Sage Veal Piccata Veal Scaloppine with Madeira Sauce Braised Veal Rolls

Eye of the Round

Roast Veal Eye of the Round

Shank

Osso Buco with Fennel and Leeks

Brain

Calf’s Brains with Butter and Lemon

Sweetbreads

Braised Sweetbreads with Prosciutto and Thyme Sautéed Sweetbreads with Lemon, Parsley, and Capers

Liver

Sautéed Calf’s Liver with Vinegar and Onions Roast Calf’s Liver

Kidney

Kidneys with Juniper Sauce

Tripe

Tripe Stew with Cider

Lamb and Goat

Whole Lamb Shank

Lamb Shanks Braised with Shallots

Shoulder

Braised Lamb Shoulder Roast Lamb Shoulder Lamb Tagine with Raisins, Almonds, and Saffron Irish Stew Lamb Stew with Spring Vegetables Braised Lamb Shoulder Chops with White Wine and Aromatics Braised Lamb Shoulder Chops with Root Vegetables, Marsala, and Sherry Vinegar

Breast

Rolled Breast of Lamb with Sage

Saddle

Roast Saddle of Lamb

Rack

Roast Rack of Lamb

Chops

Sautéed Lamb Chops with Marjoram and White Wine

Leg

Roast Leg of Lamb Braised Leg of Lamb

Goat

Curried Goat Stew Roast Leg of Goat

Sausages

Basic Pork Sausage Italian-Style Pork Sausage with Marjoram Turkey Sausage Creamed Turkey Sausage Kielbasa Chorizo Duck Sausage with Pistachios White Veal Sausage

Pâtés, Terrines, and Foie Gras

Country Pâté Hot Pâté en Croûte Duck Terrine Duck Rillettes Chicken Liver Mousse Terrine of Foie Gras Foie Gras au Torchon Sautéed Foie Gras with Calvados and Apples

Broths and Consommés

Chicken Broth The Ultimate Beef Broth Meat Glaze Pork Broth Turkey Broth Chicken Consommé Beef Consommé

Conversion Charts Index About the Author More eCookbooks from James Peterson

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