MEAT, VEGETABLE/FRUIT WILLIAM STJOHN MEAT, VEGETABLE/FRUIT WILLIAM STJOHN

PASTEL DE CHOCLO

Pastel de choclo is what we would call a layered casserole or a sort of shepherd’s pie, consisting of a topping of a sweet corn polenta over a savory ground beef filling, separated by and further flavored with a vein of chopped hard-boiled eggs, golden raisins, and sliced olives. When skillfully assembled, with the best ingredients, its simplicity is irresistible.

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MEAT, PORK, BEANS/RICE/GRAIN WILLIAM STJOHN MEAT, PORK, BEANS/RICE/GRAIN WILLIAM STJOHN

COOL VIETNAMESE NOODLES

Keeping it cool, here’s a recipe for one of the more delicious “salads” the world offers, what the Vietnamese generically call “bun,” pronounced “boon” (written more exactly, “bún thit nuóng”). It’s much more than a salad, actually, and in its variations—only one such is given here—easily can stand for the main meal of the day. 

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MEAT WILLIAM STJOHN MEAT WILLIAM STJOHN

BEEF STEAK IN THE TUSCAN STYLE

"Tuscan style" means that the steak "sauce" is fruity extra virgin olive oil. Further, in true Tuscan style, serve the steak with a salad of dressed mixed greens garnished with flat-leaf parsley leaves. 

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PORK, MEAT WILLIAM STJOHN PORK, MEAT WILLIAM STJOHN

POLISH BREADED PORK CUTLETS

Cutlets are a great way to have something versatile to eat, in various seasons, and that often use cuts of meat that are difficult to prepare in other ways. The difficulty is plain: because cutlets are very lean meat, they’re easily overcooked.

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MEAT WILLIAM STJOHN MEAT WILLIAM STJOHN

BEEF BACK RIBS AGRODOLCE

Many culinary folk cite the influence of North African Arabs on the pervasiveness of agrodolce in Sicilian cooking. Photo from Alpha on flickr

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