Home 
Articles Cooking School Learn From The Chefs
| Celebrating America's Heartland and Forest's Meat Bounty |
|
 |
Rate it!
Votes (0) | Comments (0) |
| By The Chefs of American Harvest
|
| Posted August 6th, 2007 |
| This article is reprinted with permission from American Harvest: 150 Recipes from America's Premier Chefs, by The American Academy of Chefs, (2000, Lebhar-Friedman Books) |
|
|
| American Harvest: 150 Recipes from America's Premier Chefs |
 |
|
|
This fabulous cookbook, an effort of The American Academy of Chefs/Honor Society of the American Culinary Federation, is a collaboration of fifty premier chefs sharing their favorite recipes from America's regional cuisine. This chapter excerpt focuses on the bounty of meats from the American heartland and forests. See related recipes section for links to the recipes.
Meat, particularly beef, has long been synonymous to Americans with abundance at the table. As American cuisine continues to embrace influences from around the world, we are preparing a wider variety of meats, some of which, having once enjoyed popularity with our immigrant ancestors, are at last making a long-deserved resurgence in American cooking.
Lamb is reestablishing its popularity in American cuisine after a long decline-the Herb-Roasted Leg of Lamb with White Bean, Fennel, and Olive Ragout combines traditional Italian ingredients with savory roasted lamb. And with the ready availability of farm-raised varieties, fresh game, once the mainstay of the frontier
table, is garnering a new following among American cooks with dishes like the Roasted-Shallot-and-Mustard-Crusted Rabbit Loin with Chanterelles and Fava Beans.
Pork is a versatile meat that can make an elegant main course-try the Pork Loin Stuffed with Apples and Raisins, or the Bacon-Wrapped Cinnamon Pork Loin, which uses two varieties of pork, as well as fresh herbs and pine nuts. Classically-southern Smothered Pork Chops are updated here with the addition of tropical pineapple and peanut butter.
Have no fear, however, beef is not neglected here. The
Sake-Glazed Stuffed Beef Tenderloin, with its Asian-inspired flavors, or the
Grilled Beef Steak with Peanut-Crusted Potato Cake, which puts a
nouvelle spin on the traditional meat-and-potatoes combination, are sure to satisfy the cravings of the most demanding carnivore.
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
