Veal, Pork & Lamb - Archives

• BPEX goes back to College
  You'd be amazed what you can do with pork! And to demonstrate the point a team of BPEX (British Pig Executive) experts are touring the country’s colleges to show catering students how versatile the meat is - and to dispel some old myths.
  
  The three-man team will be visiting more than 50 colleges in the next four months with a presentation which demonstrates:
  • How to prepare pork cuts
  • How to cook them (with some interesting new recipes) and
  • How to work with your butcher to secure the right meat.
  
  Author: Martin Collins - Date: March 2, 2004



• Classic veal recipes just in time for the holiday
  The highlight of a holiday celebration is often when family and friends gather for a special meal based on the history of the day being honored. This Columbus Day should be no different! Celebrate this day of discovery like many Americans of Italian heritage do, with delectable, authentic veal dishes of which Christopher Columbus himself was a fan.
  Author: James Sparks - Date: March 2, 2004



• Fresh & fruity easy summer meals
  Summer fruit, refreshingly sweet and satisfying, offers bursting flavors and perfect textures ideal for inspirational summer dishes. Now you can take advantage of summer's sweetest bounty to make deliciously balanced food that will make your house the most popular in the neighborhood. As with any recipe, when you use the best quality ingredients, your meal will be first-rate.
  Author: Martin Collins - Date: March 2, 2004



• Sticking up for British pork
  A new Meat and Livestock Commission advertising and promotion campaign has come up with a novel way of persuading housewives to stick to British pork!
  Author: Martin Collins - Date: March 2, 2004



• Foodborne illness peaks in summer
  Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness -- also known as "food poisoning" -- is more prevalent in warmer weather. Do foodborne illnesses really increase during the summer months? If so, why?
  Author: Taylor Kent - Date: March 1, 2004



• Perfect pork with Pop-Up timers from Volk Enterprises
  Pork cooked to perfection is easy with a Pop-Up Timer from Volk Enterprises.
  Author: Martin Collins - Date: March 1, 2004



• Authentic Greek taverna, a festive addition to South Florida neighborhood
  Peter Tsialiamanis is opening the third location of his wildly popular restaurant, Taverna Opa, in South Beach in late March 2003. The 250-seat eatery is housed in a rustic one-story building located at 36-40 Ocean Drive. Tsialiamanis says, In Greece, tavernas are a cozy place for family and friends to go and enjoy a bite to eat. Thats why I believe Taverna Opa will fit in perfectly with the south of 5th street district. Unlike other areas of Miami Beach, it has a real neighborhood feel. Sensitive to the needs of the condo owners in close proximity to the restaurant, Tsialiamanis has installed eight-inch thick installation to minimize any sound escaping from the building. Tsialiamanis continues, I want to be a good neighbor and hope that the locals will consider this a home away from home.
  Author: Martin Collins - Date: March 1, 2004



• Le Provencal Restaurant celebrates new menu at Paris Las Vegas
  Inside the Paris Las Vegas resort, Le Provencal’s waiters have something new to sing about -- a fresh menu of delicious French-Italian fare to serve in the Provence-themed dining rooms. These servers make the entire experience as fun as it is delicious. The new menu includes a variety of appetizers, soups, salads, sandwiches, pizza, pasta, entrees, desserts and specialty coffees, and is served from 11:30 a.m. to 10:30 p.m. daily.
  
  Chef Ryan Fahey’s Rustic Eggplant Relish with Grilled Country Bread appetizer is a signature specialty. There are five more tempting appetizers, including Escargot à la Provencal, Sautéed Green Lip Mussels and the Antipasto Platter.
  
  Le Provencal Bouillabaisse (shellfish stew), and the Fresh Mozzarella, Tomato and Basil Napoleon salad also are signature specialties. The bouillabaisse is served in a large cast-iron pot from a circular floor stand. Thick with mussels, clams, shrimp, whitefish and fondant potatoes, the saffron tomato broth is perfect with the accompanying toasted garlic aioli baguette and rouille. The Napoleon arrives perfectly stacked with layers of white mozzarella, red tomato and fresh bread, gently flavored with olive oil and balsamic vinegar.
  
  Two delicious soups are featured, Pancetta & Pasta Minestrone Soup and Creamy Lobster Bisque. Provencal Mixed Field Greens Niçoise, Young Romaine Lettuce and Baby Spinach Salad, complete the salad selections.
  
  Six different pizzas are baked in the exhibition kitchen oven while guests watch. The Seafood Pizza features shrimp, calamari and scallops with fresh garlic, herbs and tomato sauce. The St. Tropez Pizza is topped with grilled chicken breast, artichokes, Roma tomatoes and sauce, fresh mozzarella cheese and herbs.
  
  Five different sandwiches are offered from 11:30 a.m. to 5 p.m., each served with freshly made French fries or a mixed field greens salad. The French Burger is grilled to order with sautéed mushrooms and gruyère cheese on a freshly baked whole-wheat bun. The Panini starts with fresh focaccia bread and piles on imported prosciutto and fresh grilled vegetables.
  
  The 10 pasta dishes range from the traditional Roasted Garlic and Caramelized Onions Angel Hair Pasta with tomato-basil sauce to the unusual Smoked Salmon and Asparagus Farfalle with vodka tomato cream sauce. Lobster-stuffed Ravioli and Linguine with Sautéed Clams and Mussels are favorites.
  
  Ten different entrées feature chicken, veal, beef steaks, pork chops, seafood, salmon and swordfish, with delicious accompaniments. Favorites like Chicken Piccata, Veal Marsala and Chicken Parmigiana have not been forgotten. For the meat lover, there is the Grilled 14 oz. Rib Eye Steak, the Grilled Flank Steak Marinated in Barolo Wine, and Balsamic Pork Chops with Apple Chutney. Each meal is served with appropriate fresh vegetables and bread from the Paris Las Vegas bakery.
  
  For dessert, select from seven delicacies, or choose one of many dessert crêpes. Lemon-Raspberry Swirl Cheesecake, Traditional Tiramisu, or Warm Apple Tart with Caramel Ice Cream could tempt a staunch soul. But the Bananas Foster crêpe, with sliced bananas, butter, sugar Grand Marnier liqueur, Chantilly cream and powdered sugar, and The Favorite crêpe, with fresh mixed berries, raspberry coulis, and Chantilly cream, will be everyone’s delight. And there are many more crêpes and desserts.
  
  The extensive wine list includes exclusive wines from the Provence region, and specialty European coffees with liqueurs complete extraordinary dining.
  
  
  Author: James Sparks - Date: March 1, 2004



• Lidia's 'Italian-American Kitchen' begins fifth season with popular Italian-American made dishes
  The fifth season of the successful series LIDIA’S ITALIAN-AMERICAN KITCHEN continues to present enduringly popular Italian-American cuisine, cultivated from Lidia Bastianich’s repertoire of recipes. Cooking is at the heart of the Italian-American experience and the series presents traditional dishes with origins in authentic regional fare that, throughout the years, were adapted to the modern American palate and pantry. Reminiscent of the early days in her first restaurant, Buonavia, in Queens, New York, Lidia fuses recipes from both past and present into creative Mediterranean dishes and makes them uniquely her own.
  Author: James Sparks - Date: March 1, 2004



• The Georgian Terrace Hotel celebrates Valentine’s Day in grand style
  History and romance come alive at Atlanta's landmark The Georgian Terrace Hotel this Valentine's Day as it celebrates a Valentine's weekend featuring a four-course gourmet dinner for $90 and special room rates.
  Author: Martin Collins - Date: March 1, 2004



• Expect roast lamb perfection with Volk's pop-up timer
  Specialty items such as boneless legs of lamb and roasts can be cooked to perfection with the use of the Pop-Up Timer from Volk Enterprises.
  Author: James Sparks - Date: September 18, 2005



• Veal entrees are a tender treat that almost melt in your mouth
  Veal entrees are a favorite of beefeaters because of their tender texture and low fat value. Veal is really young male beef that is ready for sale at eighteen or twenty weeks of age. Being so young the meat is still extremely tender and it is only very lightly marbled with fat. Many veal lovers will tell you that they find it a very different taste than more mature beef. Nothing matches the subtle flavor and extraordinary tenderness of veal. It is not uncommon to find several veal dishes in fine dinning restaurants and it has remained popular for many years. Chefs around the world have created many interesting and tasty meals that diners return repeatedly for. Vela entrees have made some restaurants famous.
  Author: Laurie Simpson - Date: April 13, 2003



• Loin Lamb Chops Offer Diners A Strong And Unique Flavor
  Lamb is often considered an acquired taste but people that enjoy lamb insist people would enjoy it if they had it properly cooked and with the correct condiments. Loin lamb chops are a popular cut and provide a very tasty meal. The truth is that many people find lamb a bit too tasty or strong in flavor. It has a distinctive taste when compared to other meats and not all people like it. Adding a flavor to the meat makes it more pleasant for many dinners. Lamb is excellent seasoned with garlic, rosemary, thyme, oregano, savory, fennel and mustard. Any rub, marinade or sauce made with these will enhance the flavor of your loin lamb chops.
  Author: Laurie Simpson - Date: May 25, 2005



• Boneless pork chops can be stuffed and enjoyed in many different ways
  Compared to other kinds of cuts, a pork chop does not have a lot of meat on it. Often the bone takes up more space on your plate than the actual meat. The boneless pork chops that some suppliers offer turn a large chop into a medallion of pork loin. Boneless pork chops are much easier to eat than chops with bone still in. There is no need to carve around the bone and you don not have to litter your plate with more bone than meat. It is a much more elegant way to eat pork chops. After being removed from the bone this meat can be grilled to a lovely white color all through. Most people do not choose to see any pink or red when they eat pork. This is a difference between the way pork and beef may be prepared.
  Author: Laurie Simpson - Date: April 11, 2003



• We can teach you how to cook lamb
  Lamb is a red meat that is most often associated with Australia but it is produced in many places in the world. It is very tender meat and it is not difficult to learn how to cook lamb. The lamb that is available for sale is usually from animals that are six to eight months old making the meat lean tender and delicately flavored. There are many recipes that will instruct you on how to cook lamb. Many people find that it is very suitable for roasting because it is such tender meat. Broiling and grilling lamb are also very popular.
  Author: Laurie Simpson - Date: October 15, 2002



• How to cook veal is different than how to cook beef
  Veal comes from young calves, and so the meat is tender and lean and the flavor is delicate. When considering how to cook veal, it is suggested best way is with moist heat, either by braising it or cooking it in a liquid. Since the meat is lean, it tends to dry out when cooked with dry heat. When selecting veal, check to make sure that the meat is moist and light pink-gray in color, that the fat is white, and that the bones are engorged with blood. When learning how to cook veal you will learn that veal comes in the same cuts as any other type of beef. It is just that it comes from a younger animal.
  Author: Laurie Simpson - Date: October 2, 2005



• Three favorite lamb recipes for you to try
  Lamb is easy to cook with a few good recipes. Here are three favorite lamb recipes of mine.
  Author: Laurie Simpson - Date: October 9, 2002