Cuban Mojo Pork Shoulder with Pickled Red Onion
Bone-in pork shoulder marinated a full day in sour orange and garlic mojo, roasted low then blasted hot for crackling.
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Veal and Porcini White Ragu with Tagliatelle
A ragu bianco of veal shoulder braised in white wine and milk with dried porcini, shredded and finished with cream and tagliatelle.
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Mushroom Glazed Bison Meatloaf That Stays Juicy
Lean ground bison kept moist with a milk panade, chopped bacon and cooked down mushrooms, finished with a dark porcini tomato glaze.
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Slow Cooked Pork and Porcini Ragu with Pappardelle
Pork shoulder braised in chunks with dried porcini and red wine, shredded into a ragu and finished in the pan with pappardelle.
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Braised Lamb Shoulder with Miso and Wild Mushrooms
Bone-in lamb shoulder braised low with white miso, sake and dried shiitake, finished with a second miso addition off the heat.
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Lamb Kofta with Pickled Chilies and Herbed Yogurt
Ground lamb kofta kneaded to a proper bind, grilled on flat skewers, and served with same day pickled chilies and dill mint yogurt.
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Lamb and Mushroom Shepherds Pie with Crisp Potato Top
Ground lamb shepherds pie built on dried porcini and browned fresh mushrooms, under a potato top that bakes into crisp ridges.
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Braised Goat Shoulder with Preserved Lemon and Olives
Braised goat shoulder turns meltingly tender with preserved lemon and green olives. Get exact temps, timing, and tips for a Moroccan-style dinner.
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Goat Barbacoa
Barbacoa in Mexico is often goat, cooked low and slow until it shreds into the most tender bite on the animal. It is a close cousin to birria, but where birria leans on its brothy consomme, barbacoa is about the meat itself: silky, spiced, and pulled straight into a warm tortilla. Traditionally it is cooked…
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Goat Birria
Birria de chivo is the original: goat, not beef, braised in a deep red chili adobo until it falls apart. The braising liquid becomes consomme, the cup of brick-red broth you dip the tacos in, and it is every bit as important as the meat. It takes an afternoon, but almost all of it is…
