Meat recipe collection

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.

Chicken fajitas with bell peppers, red onion, and a splash of lemon and tabasco. A quick weeknight fajita recipe that cooks in 15 minutes and doubles for later in the week.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Chicken breasts wrapped in ham and bacon, baked in mushroom-sour cream sauce, then sealed in puff pastry packets until golden. An impressive two-stage dinner party main.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Lobster stuffed beef tenderloin with lobster tails tucked inside a butterflied roast, topped with bacon, and served with a white wine butter sauce.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Louisiana alligator with boudin cream sauce: flour-dusted alligator medallions flash-sauteed and plated on cornmeal cakes under a bourbon-flamed boudin sausage cream sauce. Authentic Cajun fine dining.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Spicy Indian lamb curry with garam masala, cayenne, and cardamom, simmered until the meat is tender and the sauce is thick enough to coat a spoon.

Mama's Italian Meatloaf is a rolled masterpiece stuffed with ham, mushrooms, and gooey mozzarella. Seasoned with oregano and garlic, then brushed with tangy pizza sauce for a hearty Italian-American dinner.

Marinated chicken breasts topped with sliced tomato and melted mozzarella, broiled until bubbly. Served over rice pilaf with steamed broccoli for a complete weeknight dinner.