This Braised Lamb Shank With Parsnip Puree recipe is by Chef Steve Tevere. He suggests pairing this dish with a 2008 Cade Howell Mountain Cabernet Sauvignon. The lamb is simmered with vegetables and red wine then presented on a bed of parsnip puree and topped with gremolata and fleu de sel.
Schnitzel is a classic Austrian dish made with slices of veal, pounded think, then breaded and pan fried. This version is served with a side of quail eggs.
Recipe for Pan Roasted Chicken with Crushed Blackberry-Ancho Sauce
This Roasted Pork Shoulder makes a mouth-watering Sunday dinner with lots of left overs for weekday pork sandwiches. A simple recipe uses fresh pork roast, garlic cloves, salt, pepper, olive oil, and your choice of fresh herbs. We used tarragon, oregano and thyme.
This recipe for Korean BBQ beef is really known as Bulgogi in Korea. A 2-hour marinade in soy sauce, sesame oil, fresh ginger, garlic, and green onion provides the beef with a punch of flavor. Serve on lettuce leaves with condiments like chile sauce (gochujang), daikon and kim chee.