Archive for the ‘Meat’ Category

Frittata di Giorno

Sunday, January 6th, 2008

  What probably looks to you like a decent penne rigate con salsiccia fresca is actually the jumping off point for a Sunday afternoon repast. I sliced cooked Italian sausages, diced a bit of prosciutto, chopped some parsley and sauteed it all up with sliced onions and garlic. Easy. Then I ...

Roasting on an Open Fire

Tuesday, December 18th, 2007

I had a half kilo of ground beef that needed dispatching, and so I hove it into my backsack before heading to Pete and Mara's function last evening. It was a warm, intimate gathering of friends and associates, and the fireplace was lit. I seasoned the beef liberally with sea ...

Gimme some tongue, baby!

Saturday, November 17th, 2007

I've stayed up late writing the last few nights, and when hunger hits in the middle of the night in a small town like Corvallis, it can be difficult to find something decent to eat. But there is La Conga (formerly known as Rigoberto's), and I'm absolutely hooked on their ...

Pršut: Dalmatian Cured Ham

Friday, August 17th, 2007

Of all the exquisite artisan food produced in Dalmatia, there is none as widely loved that resonates in the hearts and souls of the people like pršut (PURR-shoot). If you’re at all familiar with the prosciutto of Italy and jamon of Spain, you’ll almost know what to expect from ...

Gratuitous Steak Shots

Friday, June 1st, 2007



The Dry Cure

Sunday, May 6th, 2007

I've sampled a lot of Adriatic and Balkan charcuterie in the last year. This article at Food Arts on dry-cured ham is a decent introduction to the king of all cured meat products.

Croatian Wine Dinner in Berkeley

Monday, April 2nd, 2007

If you're in or near Berkeley, California, you might be interested in checking out a four-course wine tasting dinner at Caffe Venezia on Thursday. Good labels, to be sure, and great accompanying dishes. I'm tempted to go just for the lamb braised in paprika and tarragon. ________________ Bakalar and Blitva - salt ...

Wiener schnitzel

Monday, April 2nd, 2007

Since running Zagrebački Odrezak as a Sunday brunch item a couple of weeks ago, I've had a pow'rful hankering for Wiener schnitzel. I only got around to shopping for the veal last night and, as luck had it, the supermarket had none to offer. So I bought some inexpensive pork ...

Meat on a Hot Xylophone

Tuesday, March 6th, 2007

Someone decided to have roštilj (barbecue) at Igor's weekend place in Tržić, way up in the wine-growing Samoborske Gorje, about an hour from Zagreb. In true northern Croatian fashion, there was plenty of meat, including thick trenchers of GRILLED BACON. Igor pulled the requisite green onion crudite from his garden, but ...

The Jewel in the Lotus

Sunday, December 24th, 2006

Hatching contrived ebulliences would undermine the evident sublimity of this recently consumed slab of beef round, and so I will go no further than revealing that it was broiled quickly, allowed to rest in chilly darkness for a day, sliced thinly against the grain and prudently seasoned with ...