There is not a meal more nostalgic for me than City Chicken! It was a Midwest meal with the heavy immigration of Germans and Polish people coming to that area. What makes it so delicious is the combination of pork shoulder for the fat and veal, making a delicious kabob and even better gravy. The rich, fatty pork and the lean veal are a great combination.
Rack of Lamb may seem a bit daunting to make, waiting to have this delight for when at a five-star restaurant. Reservations are not needed anymore for this version of the French way to cook rack of lamb, a recipe I have perfected for about 30+ years.
Flank, sirloin, ribeye, hanger, and tri-tip are all great to just throw on the grill. But sometimes a nice marinade gives it that extra punch. I have never made the same marinade twice. It is fun to experiment and frankly pretty hard to make a bad marinade!
I have served this dish more times than I could count because it is a HUGE crowd pleaser and never fails to be the first appetizer eaten!
Pot roast is best made with chuck if you want that very tender “stringy” meat as my family called it when we were little. I usually make twice what I need for dinner because the leftovers make great Tex-Mex dishes like nachos and quesadillas, or BBQ beef sandwiches!
Either bone-in or not, this is the best way to cook a Rib Roast if medium-rare from edge to edge is what you desire. Most rib roasts are cooked too quickly at 350 degrees, resulting in a medium-rare center with the edges over an inch wide are well done.
I love a good Rack of Lamb, so I fashioned a recipe for lamb burgers that mimics the delicious flavors of the French way of cooking this 5-star restaurant entree!