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Meat

Bitsy Open-Face Burgers

“The All-Clad Gourmet Advanced Ovenware, with its beautifully designed handles, is perfect for casual entertaining – and delivers the highest quality cooking performance that I have come to expect from All-Clad.”
Carole Walter

Recipe courtesy of Carole Walter and All-Clad Metalcrafters, 2008

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Grilled Rosemary and Dijon Lamb Chops

Tested and perfected in the Sur La Table kitchen

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Ground Lamb Kebabs with Ginger and Mint Yogurt Sauce

A kebab can be solid pieces of meat threaded onto a skewer, ground meat formed around a skewer like a big sausage, or ground meat shaped into thin fingers or patties and cooked in a shallow pool of oil. In this recipe, the meat is seasoned with a spice mixture called garam masala and shaped into patties. Make your...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Roasted Boneless Leg of Lamb with Orange Gremolata

Typically, foods aren’t browned before they go into a clay cooker, but browning the meat and cooking the aromatic vegetables (onion, carrot, and garlic) until golden add extra flavor to the mild-tasting beans that cook along with the lamb. The gremolata, which is sprinkled on top of the finished dish, is...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Lamb Tagine with ArtichoKe Hearts, Dried Apricots, and Preserved Lemon

Lamb, artichokes, and dried fruit are a classic combination for a Moroccan tagine, but it is the bouquet of spices—saffron, cumin, ginger, coriander, cinnamon—that make this dish memorable. To savor the wonderful flavors in the sauce, spoon the tagine onto mounds of fluffy couscous (page 317). This recipe calls for ...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Grilled Sausages with Baby Turnips and Turnip Greens

The best turnips for this preparation are the small white Tokyo turnips, so thin kinned that they don’t need to be peeled. The more familiar purple-topped white globe turnips will need peeling unless they are very young.

Janet Fletcher and Sur La Table, Eating Local (Andrews McMeel)

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Pork Medallion Saute with Figs

Make this dish with fresh figs when they’re in season. Green-skinned figs are the prettiest, as the purple ones tend to tint the sauce a rosy pink. If it isn’t fig season, use either dried Black Mission or the lighter-skinned Calimyrna. For the pan sauce, use an inexpensive dry Marsala, a fortified Italian wine.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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The Eduardo Pork Tacos

Take taco night to the next level. Tender pork has a delicious kick that is sure to make these tacos a crowd pleaser.

Ed Kernan

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Stilton-Stuffed Burgers with Caramelized Red Onions and Balsamic Vinegar

This twist on the revered hamburger is so successful that you may decide to skip the usual toasted bun and squirt of ketchup. Rather than melting a slice of cheese on top, like the classic cheeseburger, these burgers hide it in the center. If you like blue cheese, there’s no greater treat than biting into a nugget...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Venison Daube a l’Armagnac

This hearty Gascon “daube” (red-wine stew) is everything you’d want from a dish of comfort food. It’s full-flavored and well seasoned, without being pretentious or overly complex. And, its flavors get better as it sits, so you can prepare it a couple of days before you need it. Keep it as...

Courtesy of D’Artagnan

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Grilled Honey-Glazed Creole Pork Tenderloin with Jambalaya Stuffing

Sur La Table Grilling Recipe Contest Grand-Prize Winner, Grilled Meat category winner

Glenn Lyman

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D’artagnan Wild Boar Ragu

This simple, hearty stew serves up a crowd-pleasing meal, perfect for a chilly fall evening. Its rich, earthy flavors are delicately enhanced by the accompaniment of sautéed fresh organic mushrooms.

Recipe courtesy of D’Artagnan and Chef Steven Heinzerling.

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Baby Back Ribs with Cannellini Beans

These small, meaty pork ribs are slowly cooked in a tomato-based sauce. Although paprika is not typical, it adds a pleasant depth of flavor to the rich sauce.

Sur La Table, Simple Comforts (Andrews McMeel)

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Grilled Butterflied Leg of Lamb

For entertaining, almost nothing beats a butterflied leg of lamb. Its preparation is simpler than simple, and the cooking time is short. Plus, great meals can be planned around the leftovers, including a Greek-style sandwich of sliced lamb, crumbled feta, sliced cucumbers, and tomatoes, or a salad of bulgur...

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Walnut Pesto Stuffed Pork Roast

In summer, when big bunches of fresh basil are sold everywhere, take advantage of the bounty and make batches of pesto.

Marie Simmons and Sur La Table, Things Cooks Love (Andrews McMeel)

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Coffee-Rubbed Brisket

Impress your dinner guests with this brisket recipe that combines Sur La Table® Hickory Smoked Sea Salt with chili powder and ground coffee for a truly unique flavor. Le Creuset’s iconic French oven is the ideal choice for roasted-meat dishes like this brisket.

Joel Gamoran

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Porcini-Crusted Tenderloin with Chocolate-Port Sauce

Tenderloin encrusted with porcinis and peppercorns then dressed in a delicious chocolate-tinged port wine reduction.

Tested and perfected in the Sur La Table kitchen

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Beef and Bean Chili with Chipotle Cream

We’re not even going to touch the debate about what constitutes “real” chili. We just know that this easy-to-make, family-friendly version is hearty and delicious.

Andrews McMeel

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Barbecue Ribs

Smothered in spicy sauce and cooked to perfection in minutes, indulge your love of barbecue ribs anytime!

Lékué

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New York Steaks with Chive Butter and Merlot Sauce

A perfectly seared steak, chive-infused butter and a rich, wine sauce makes dinner a celebration.

Tested and perfected in the Sur La Table kitchen

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Yankee Pot Roast

Savory and slow-cooked until fork tender, pot roast transforms beef into incredibly flavorful comfort food.

Tested and perfected in the Sur La Table kitchen

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Rosemary Flank Steak with Balsamic Glazed Onions

Peppery, garlicky and flanked by grilled onions, this steak dish is incredibly succulent and tasty.

Tested and perfected in the Sur La Table kitchen

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Soy-Ginger Marinated Flank Steak

Marinate steaks in the fridge in the morning for a delicious grilled dinner in the evening.

Tested and perfected in the Sur La Table kitchen

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Sous Vide Slow-Braised Bourbon Pork Belly with Wilted Mustard Greens

Pork belly is braised until it’s melt-in-your-mouth tender, then glazed in a rich bourbon sauce.

Tested and perfected in the Sur La Table kitchen

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Hearty Tuscan Beef Stew

The wonderful aromas and flavors of this dish are the perfect way to warm up on a cold night.

Tested and perfected in the Sur La Table kitchen

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Beef Bourguignon from All-Clad

The classic, slow-cooked savory beef, mushroom and onion stew served over roasted fingerling potatoes.

Recipe by Chef Marc Murphy, of NYC’s Landmarc and other restaurants, courtesy of All-Clad.

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Red Wine-Braised Short Ribs

Rich, flavorful, tender. These Red Wine-Braised Short Ribs are comfort food slow-cooked to perfection and elevated to fine dining.

Recipe by Chef Barbara Lynch, courtesy of All-Clad.

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Dutch Oven Slow Roasted Pork Shoulder with Rosemary Garlic Marinade

A day of brining and a slow roast in rosemary and garlic produces this exceptionally fragrant, tender and delicious pork dish.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Lamb Stew by Chef Paul Kahan

Lamb marinated in Sriracha and Herbs de Provence is rounded out with a red wine reduction, tomatoes and fresh thyme.

Recipe by Chef Paul Kahan, courtesy of All-Clad.

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Anson Mills Oat Risotto with Oxtail Roasted Shallot and Parsnips

A savory porridge of heirloom steel cut oats simmered risotto-style and served with rich, braised oxtail.

Recipe by Chef Hugh Acheson, courtesy of All-Clad.

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Drunken Short Ribs with Tomato Chile Sauce and Cabbage Lime Slaw

Short ribs are cooked to outstanding tenderness in tequila then topped with spicy sauce and tangy slaw, by chef and restaurateur Nancy Oakes.

Recipe by Nancy Oakes, courtesy of All-Clad.

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Slow Cooker Ribs with Sticky Chile and Cherry Sauce

Baby back ribs turn meltingly tender when braised gently in the slow cooker before finishing with a spicy-sweet glaze on the grill.

Tested and perfected in the Sur La Table kitchen

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Chorizo Tacos with Pico de Gallo and Avocado Crema

Spice up your tacos with Mexican chorizo and fresh pico de gallo, then top with avocado crema for a delicious, south of the border twist.

Tested and perfected in the Sur La Table kitchen

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Italian Sausage

Sausage is so much easier to make at home than you might think, and Chef Stowell’s recipe gets just the right amount of heat and bite from chiles and fennel seed.

Ethan Stowell

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Aussie on the Barbie

You’ll love this fun take on how Australians order a burger with the works—or “the lot” as they call it. Stuffed with gouda and topped with grilled pineapple, pickled beets, a fried egg and spicy chile sauce, this burger is pure yummy from down under.

Reprinted with permission from the Stuffed Burger cookbook by Charcoal Companion.

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Sous Vide Pork Carnitas

Seasoned pork shoulder slow cooked with the Sansaire then seared to mouth-watering perfection. Yum!

Kevin Ertell

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Sous Vide New York Steak

Cook meltingly tender New York steak with the revolutionary sous vide method, utilized by fine restaurants nationwide.

Tested and perfected in the Sur La Table kitchen

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Smoky Espresso Baby Back Pork Ribs

The secret to these mouth-watering ribs is Charlie Palmer’s special rub which combines chocolaty espresso, smoky Basque peppers, sweet molasses and fiery chili powder to create an intricate, well balanced blend of spices.

From Remington Camp Cooking by Charlie Palmer.

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Brined Double Cut Pork Chops with Barbecue Sauce

A flavorful brine soak combined with Charlie Palmer’s Bourbon Barbecue Sauce produces this exceptionally fragrant, tender and delicious pork dish.

From Remington Camp Cooking by Charlie Palmer.

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Steak Sliders with Applewood Bacon-Cabernet Reduction and Blue Cheese

We’ve given these sliders an upscale twist by dressing them up with a thick reduction of Cabernet Sauvignon and bacon, plus crumbled blue cheese.

Tested and perfected in the Sur La Table kitchen

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Sirloin Sliders with Balsamic Onions, Brie, and Bacon

Dressed up with balsamic-spiked caramelized onions, crumbled bacon and creamy brie cheese, these sliders are terrific for a party or a fun family meal.

Tested and perfected in the Sur La Table kitchen

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Grilled Lamb Pita Sliders with Feta and Mint Pesto

Give your sliders a Mediterranean twist by mixing ground lamb into sirloin, adding Greek spices to the blend and serving in toasted pita bread.

Tested and perfected in the Sur La Table kitchen

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Cider-Marinated Pork Medallions with Sweet Potato and Apple

An autumnal favorite, this dish incorporates sparkling cider which is a a quick and effective option for marinating the pork, resulting in a more tender and flavorful meat.

Tested and perfected in the Sur La Table kitchen

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Beef Bourguignon from Le Creuset

This Beef Bourguignon dish delivers on all levels with an intensely flavored red wine sauce and beef that melts in the mouth.

Le Creuset

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Meatballs and Sauce

Spice up your pasta with these deliciously savory meatballs full of onions, garlic and Romano cheese.

Tested and perfected in the Sur La Table kitchen

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Pork Tenderloin Medallions with Orange-Rosemary Balsamic Butter

Pork tenderloin is one of the easiest meats to prepare and cook, and its sweet flavor and tender texture are appreciated by nearly all meat eaters.

Tested and perfected in the Sur La Table kitchen

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Shredded Pork Soft Tacos

Weeknight tacos are usually limited to quick-cooking fillings like ground beef, but the pressure cooker makes pork butt—which would take hours in the oven—an option.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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Bolognese

Bolognese is typically a labor of love involving a lot of prep and hours spent at the stove. The pressure-cooker cuts down on time, yet, adds concentrated rich flavor, resulting in a sauce that tastes like it’s been cooking all day.

Recipe for Fagor by America’s TEST KITCHEN. Image by Johnson Rauhoff.

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