BBQ Pulled Chicken Sandwiches with Cole Slaw

It wasn’t until a few years ago that I discovered real barbecue. On my first trip to North Carolina’s Outer Banks, I had my first true pork barbecue sandwich. In all honesty, I wasn’t that impressed. The sauce was ridiculously vinegary. BBQ sauce should be sweet and tangy, but whatever I had was too sweet… Continue reading BBQ Pulled Chicken Sandwiches with Cole Slaw

Trying out Coq au Vin

This was my first attempt at Coq au Vin, and quite honestly, it may have been the first time I have eaten Coq au Vin. I cannot recall ever ordering it in a restaurant. This was a recipe from Anthony Bourdain’s Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking and it was… Continue reading Trying out Coq au Vin

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Categorized as Meat

Lamb with Hint of Orange

We are lamb lovers so I was happy to see this recipe picked, though you could absolutely substitute a stew cut of beef in this meal. This turned out to be a hearty comforting Sunday night meal. I used a butterflied leg of lamb from the butcher. I kept closely to the recipe ingredient list… Continue reading Lamb with Hint of Orange

Working with Veal Breast

Chances are you’ve never seen a veal breast. I know I hadn’t up until recently, when my local supermarket found itself with some mistakenly ordered whole veal sides. A veal breast is the same cut of the cow as a brisket. Since the veal is so much younger, it hasn’t had the time to develop… Continue reading Working with Veal Breast