Recipes

Steve Johnson is the chef/owner of The Blue Room in Cambridge, Massachusetts. Steve was one of the principle organizers for the Boston chapter of Chefs Collaborative 2000, a national network of chef/activists who concentrate on political issues related to food. This recipe for Niman Ranch Rib Eye Steak with Shallot Butter was featured in the Wine Spectator's article, "The Master of Meat," featuring Niman Ranch. (November 15, 2000)

1/2 pound butter, softened lightly
1/2 teaspoon fresh thyme leaves, rinsed and dried
10 chives, minced
1 shallot, minced
Salt and freshly ground pepper
1/2 teaspoon red wine vinegar or lemon juice
4 rib-eye steaks, 6-8 ounces each

Prepare gas and charcoal grill: the fire should be so hot you can hold your hands over it only for a few seconds. (You can also pan grill the steak if you like). Meanwhile, cream the butter with a fork, integrating all the remaining ingredients except the steak, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary. When the fire is ready, grill the steak for about 4 minutes per side for rare, and about a minute or two longer for medium-rare to medium. Season steak with salt and pepper as it cooks. Spread each steak with about 1 tablespoon of the flavored butter and serve. Wrap and refrigerate or freeze the remaining butter for future use.

 

This recipe is courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food.

Johnson says that kim chee, a Korean garlicky pickled Napa cabbage, is an excellent counterpart to the rich flavor of the beef. At the Blue Room, he serves it with grilled skirt steak, gingery brown rice, and mustard greens. While Johnson makes his own kim chee, you can use commercial product which you can find in Asian grocery stores.

1 lb Niman Ranch skirt steak, peeled and trimmed of excess fat
2 tbsp spice rub (see below)
1 c kim chee
Lime wedges
Spice Rub:
1 tbsp ground coriander
2 tbsp ground ginger
1 tsp ground Szechuan peppercorns
1 tsp ground black pepper
1 tbsp kosher salt

Rub the skirt steak with the mixed spices and brush with a teaspoon of vegetable oil. Grill over a medium-hot fire until medium-rare to medium. Undercooked skirt steak is not very appetizing. Remove from the grill and allow the meat to rest for two minutes while you portion some kim chee and lime wedges on a serving platter. Slice the steak across the grain and serve immediately.

Serves 8

2 gallons water
3 cups kosher salt
2 cups sugar
3 cups red wine vinegar
1/4 cup whole black peppercorn
10 bay leaves
8 whole cloves
3 tablespoons dried red chili flakes
1 4 oz can tomato paste
1 whole Niman Ranch beef brisket, approximately 10 pounds

To prepare the brine: In a large stock pot, combine the water, salt, sugar, vinegar, peppercorn, bay leaves, cloves, chili flakes and tomato paste. Bring to a simmer over high heat.

While the brine is heating, prepare the beef: Trim excess fat from meat. Divide into equal thirds by cutting diagonally, across the grain and at the thickest part of the muscle. Cut the remaining piece lengthwise, down the center and with the grain. Carefully add the beef to the stockpot and return to boil. Reduce the heat to simmer. With a ladle or large spoon, skim any foam that rises to the surface. Cook for approximately 2 1/2 or 3 hours or until the internal temperature of the meat is 210º.

To finish the dish: Remove the meat from brine. Strain and reserve the liquid. Slice beef in 1/4-inch slices, against the grain and serve. Pour the reserved brine over any remaining portions. Cover and refrigerate. The meat can be kept covered up to five days.

This recipe comes from Bruce Aidells' and Dennis kelly's The Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.


4, 1¼-inch-thick Niman Ranch flatiron steaks, 6-8 ounces each
Marinade:
1 cup finely chopped onions
1½ Tbsp finely chopped fresh ginger
1Tbsp minced garlic
½ cup olive oil
6 Tbsp fresh lemon juice
2 Tbsp soy sauce
1 Tbsp dry sherry
¼ cup chopped fresh cilantro
1 Tbsp chile powder, preferably Gebhardt 1 Tbsp ground cumin
1 tsp turmeric
1 tsp dried marjoram
¼ tsp saffron (optional)
2 tsp Harrissa, or other hot sauce (optional)
2 tsp salt
1 tsp freshly ground black pepper


Combine all the marinade ingredients in a bowl and mix well. Pierce the steak all over on both sides with a sharp fork or skewer. Place it in a zip-lock bag or shallow glass baking dish. Pour the marinade over the steaks and refrigerate overnight (cover if using a dish). Shake and turn the bag, or turn the meat occasionally. Let it come to room temperature before cooking.

Grill the steaks over direct heat, sauté or broil them. Since chuck steaks are somewhat firm and chewy, it is recommended to cook them to medium-rare or medium, or to an internal temperature of 130° to 150°F. Let the steaks rest, covered loosely with foil for 5 minutes before serving.

 

(This recipe was reprinted with permission from Cooks Illustrated, July. 2000).

Serves 4

After careful testing, Cook's Illustrated recommends the ideal burger to weigh 6 ounces and measure 1/2 -inch-thick, 4 1/2 inches in diameter, formed with a slight depression in the middle, so that the edges are thicker than the center (the edges are 3/4 inch thick, the center 1/2 inch thick). Weighing the meat on a kitchen scale is the most accurate way to portion it. If you don't own a scale, do your best to divide the meat evenly into quarters. Toasting the buns is an easy extra touch; just split them open and lay the halves cut-side down on the grill rack for the last 45 to 60 seconds of the hamburgers' cooking time.

1 1/2 lbs 80% lean Niman Ranch ground beef
1 tsp salt 1/2 tsp ground black pepper
Vegetable oil for oiling grill rack
Buns and desired toppings

Ignite about 6 quarts (1 large chimney or about 6 pounds) charcoal and burn until coals are completely covered with thin coating of light gray ash--20 to 30 minutes. Spread coals evenly over grill bottom, position grill rack above the coals, and heat until medium-hot (you can hold your hand 5 inches above grill surface for no longer than 3 or 4 seconds).

Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4 inch thick and about 4 1/2 inches in diameter. Gently press center of patty down until about 1/2 inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.

Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 2 1/2 minutes. Flip burgers with metal barbecue spatula; continue grilling about 2 minutes for rare, 2 1/2 minutes for medium-rare, or 3 minutes for medium. Serve immediately.

This recipe is from Chef Lance Dean Velasquez of Home Restaurant located in San Francisco's popular Castro District. Velasquez was named "Rising Star Chef" by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of "America's Ten Best New Chefs."Chef Velasquez suggests using this spice rub on Niman Ranch chateaubriand, or your favorite steak or roast, and cooking it on the grill. In the wintertime, the meat can be roasted in a 350°F oven till it reaches an internal temperature of 120-125° (for rare) or 125-130°(for medium rare).

4 cloves garlic, crushed and finely chopped
2 tbsp black peppercorns, coarsely ground
2 tbsp coriander seeds, coarsely ground
2 tbsp cumin seeds, coarsely ground
1 tbsp fresh rosemary, chopped 2 tbsp white sugar
2 tbsp brown sugar 2 tbsp kosher salt

Coat your favorite meat with spice rub and let marinate for 3 hours.

Bring to room temperature during the last hour. Heat charcoals on grill. The grill should be hot on one side and medium hot on another.

Sear the steak over the hot coals for 4-5 minutes each side. Move to the medium hot side of the grill and cook about 6-8 minutes longer on each side for medium rare.

Prick 1/4 inch deep to test for doneness. (If you're cooking on a gas grill, start with a high flame and adjust to a medium high flame after searing.) Remove from the grill, cover loosely with aluminum foil, and let rest for a least 5-10 minutes. During this time the meat will continue to cook and the juices will be redistributed.

This recipe is from Bruce Aidells’ and Denis Kelly’s The Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.

Serves Serves 8-10 with leftovers

8 cups water, or more if necessary to cover the meat
1¼ cups kosher salt
1 cup sugar
3 Tbsp pickling spices
1 6-to-8 pound Niman Ranch beef brisket

1 medium onion, spiked with three cloves
3 garlic cloves
1 carrot, coarsely chopped
3 bay leaves
1 teaspoon peppercorns

Bring the water to a boil in a saucepan. Add the salt and sugar and stir to dissolve. Stir in the pickling spices. Let cool to room temperature, then refrigerate until cooled to 45°F.

Pour the brine into a large bowl or crock and submerge the meat in it, making sure it stays under the surface by using a heavy plate as a weight. Refridgerate for 8 to 12 days. Stir the brine each day and turn the beef occasionally.

To cook the corned beef, remove the meat from the brine and put it in a large pot. Cover with water and add the vegetables, bay leaves and peppercorns. Simmer over low heat until tender, 2½ to 3 hours, or more if necessary.

Thinly slice across the grain and serve hot or cold.

 

Makes 4 to 8 servings

This recipe is from Mark Bittman's award-winning cookbook, How to Cook Everything. Flank steak is best for slicing; a marinade gives each slice more flavor. Flank steak is also good without marinating. Just coat it with curry powder, chili powder or any other commercial or homemade spice rub before cooking. After cooking, slice the meat against the "grain" that is, across its natural striations.

1 Niman Ranch flank steak, 2 to 2 1/2 pounds
4 Tablespoons freshly squeezed limejuice
2 Tablespoons soy sauce or fish sauce (nuoc mam or nam pla, available at Asian markets)
1 Teaspoon minced garlic
1 Teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 Teaspoon sugar
Salt and freshly ground pepper to taste

Combine all the seasonings in a shallow bowl or platter and marinate the steak in them for at least 30 minutes (if the marinating time is longer than an hour, refrigerate). Near the end of the marinating time, start a charcoal fire or preheat a gas grill or broiler. Make it very hot.

Remove the meat from the marinade and dry well with paper towels. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or lower the broiling rack) and cook for another 2 minutes per side. Check for doneness by touch, with a thin-bladed knife, or preferably, with an instant-read thermometer (125°F is about right for rare to medium-rare).

Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife.

 

This recipe is from Bruce Aidells' and Denis Kelly's The Complete Meat Cookbook, published by Houghton Mifflin in 1999. Bruce says the addition of the sun-dried tomatoes gives it a Mediterranean flavor. The recipe author, Lisa Weiss, says, "When I served this dish for the first time, all my guests and family said this was the best brisket I'd ever cooked. The sauce is wonderfully rich and dark. The meat is fork-tender, yet not falling apart, and it's easy to slice."

This recipe is modified from the original (which uses a whole brisket). The Niman Ranch half brisket is a leaner cut of meat

1 Niman Ranch brisket
1 tsp sea salt or Kosher salt
1/2 tsp freshly ground black pepper
1 tbsp oil from sun-dried tomatoes
2-3 medium onions, thinly sliced
1 cup canned tomato puree
1/4 cup sun-dried tomatoes, packed in oil, drained and chopped, with the oil reserved
1 bay leaf
3/4 tsp dried thyme
1 cup beef stock (if using canned broth, be careful when adding salt or use low-sodium stock)
1 cup dry red wine
Salt and freshly ground black pepper

Preheat the oven to 350°F. Sprinkle the brisket all over with the salt and pepper. Heat the oil in a large Dutch oven or roasting pan over medium-high heat. Brown the brisket on all sides-- 7 to 10 minutes. Remove the meat and pour off all but 1 tablespoon of fat from the pan. Put in the onions, tomato puree, sun-dried tomatoes, bay leaves, and thyme and stir well to combine. Put the brisket back into the pan and spoon some of the onions and tomatoes over the topp.

Add the stock and the wine and bring to a simmer. Cover the pot tightly with aluminum foil and put on the lid to form a tight seal. Bake the brisket for 3 1/2 hours or until it's fork-tender. Carefully peel back the foil to check. (You can also cut off a small slice and taste.) Transfer the meat to a platter and cover loosely with foil to keep warm. Degrease the sauce and taste for salt and pepper.

Serves 8 to 10

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat,"Seasonal Pantry." She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red Shoes Rodeo, an eclectic music show on KRCB-FM. Jordan writes for a variety of national publications and has won numerous awards for both cooking and writing.

A daube is a beef stew. A perfect cold-weather meal that gets better the longer it sits. It is best to begin making it a full two days in advance. This recipe calls for the daube to be cooked in a clay roaster. If you do not have one, you can use a heavy, ovenproof pot instead.

5 to 6 pounds beef stew meat
4 ounces bacon, in one piece, cut into thick julienne
4 to 5 large carrots, peeled and cut into thick diagonal slices (3 cups)
2 to 3 yellow onions, peeled and thickly sliced (3 cups)
1/4 cup fresh thyme leaves, minced
2 large strips dried orange peel
1 bay leaf
12 garlic cloves, peeled
1 bottle dry red wine, such as a Rhone-style, syrah, or zinfandel
Kosher salt
Black pepper in a mill
Pinch of sugar
Bouquet garni of 3 fresh thyme sprigs
3 fresh Italian parsley sprigs
1 bay leaf
2 strips dried orange peel
2 pounds potatoes, washed and cut into chunks
1/4-cup Niçoise olives, pitted

Place the beef, bacon, carrots, onions, thyme, orange peel, bay leaf, and garlic in a large bowl and pour the red wine over the mixture. Cover and refrigerate for 24 hours, stirring occasionally. Prepare a clay pot roaster according to the manufacturer‚s instructions. Pour off the marinade, straining it into a clean bowl. Place the meat in the clay pot and season it all over with salt, pepper and small pinch of sugar, add the bouquet garni, and pour the marinade over it. Set the marinated vegetables aside. Set the clay pot in the oven, turn the temperature to 300° F, and bake for 3 hours. Add the reserved vegetables, bake for 45 minutes, add the potatoes and olives, and bake until the potatoes are tender, about 35 minutes more. Let rest at least 20 minutes before serving. For the best flavors, let the daube cool to room temperature and refrigerate it over night. Bring the daube back to room temperature, set it in a cold oven, turn the heat to 300 degrees, and bake until heated through, about 45 minutes. Remove and discard the bouquet garni and serve.

©Michele Anna Jordan, from The New Cook‚s Tour of Sonoma (Sasquatch Books, 2000).

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, "Seasonal Pantry". She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red Shoes Rodeo, an eclectic music show, on KRCB-FM. Jordan writes for a variety of national publications and has won numerous awards for both cooking and writing.

Although you'll need to start this soup the day before serving it so that you are sure to have a rich and flavorful stock, the actual amount of hands-on work is minimal.

Serves 4

5 pounds oxtails
1 carrot, cut in 3 or 4 pieces
1 tomato, cut in half
1 yellow onion, cut in quarters
6 large slices of ginger
2 or 3 stalks lemon grass
3 kaffir lime leaves
2 star anise
3 tbsp clarified butter
1 large yellow onion, diced
6 garlic cloves, minced
3-inch piece fresh ginger, grated
2 stalks of lemongrass
1 tsp whole white peppercorns
1 tsp whole black peppercorns
2 tsp kosher salt
1/2 tsp red pepper flakes
10 ounces rice noodles, 1/2 inch wide
1 or 2 limes, cut in wedges
1/2 cup fresh cilantro leaves

Preheat the oven to 375° F. Set aside 4 of the largest oxtails and put the rest, along with the carrot, and onion, in a large roasting pan, and roast for 45 minutes. Wrap and refrigerate the reserved oxtails. Put the cooked oxtails, vegetables, and any pan juices in a large soup pot, add 12 cups of water, the lemongrass, ginger, and lime leaf, bring to a boil over high heat, reduce to low, and simmer, partially covered, for about 4 hours, until the meat completely falls off the bone and the liquid is reduced by two-thirds. Cool, strain, and refrigerate over night

Remove and discard the layer of fat that forms on top. To make the soup, melt the clarified butter in a wide soup pot set over medium low heat, add the onion, and sauté until the onions begin to caramelize, about 20 to 25 minutes. Add the garlic and ginger and sauté 2 minutes more. Add the reserved oxtails and cook until they are nicely browned on both sides. Heat the stock in a separate pot and when the oxtails are browned, pour it over them. Add 2 cups of water, the white and black peppercorns, lemongrass, kosher salt, and red pepper flakes, bring to a boil over high heat, reduce to low, and simmer, partially covered, until the meat is very tender-- about 1 1/2 to 2 hours.

Divide the noodles among individual soup bowls, ladle the soup over the noodles, and garnish each portion with some cilantro leaves and limejuice. Serve immediately.

©Michele Anna Jordan, from Salt Pepper (Broadway Books, 1999).

 

This recipe is from Phil Ferrato, the chef for the staff at Wired Magazine. He makes this recipe for the employees at the magazine and cooks it for a crowd. You can reduce the ingredients proportionately if you want to cook for fewer people.

5 lbs Niman Ranch hand cut beef for chili
½ cup vegetable oil
2 quarts strained tomato
3 medium white onions, chopped fine
2 heads garlic, chopped fine or pressed
2 Tbsp dried epazote (a specialty herb)
2 Tbsp dried oregano
2 Tbsp dried thyme
2 Tbsp cumin seed
2 Tbsp ground ancho and pasilla chilis, or paste (see note below)
1 tsp ground chipotle chilis
¼ cup sea salt

In a heavy pot large enough to contain all the ingredients, heat the oil over medium heat, add the remaining ingredients (save the chili beef) and cook the mixture for about 15 minutes, making sure it doesn’t start to brown. Add small amounts water if the mixture gets too dry. Add about 2 quarts strained tomato and cook for about 30 minutes, adjusting seasoning to taste. Add five pounds Niman Ranch hand cut beef for chili and simmer gently for about 40 minutes. Do not allow the mixture to boil; it will get tough, watery and grainy. You can add cooked pinto beans to the meat chili if desired. This chili tastes best reheated the next day.

Serve it with Basmati rice, crème fraiche or sour cream and tomatillo salsa or salsa of your choice. Sliced avocado are a great garnish.

The chef's notes on Ingredients:

Pomi brand strained tomatoes are recommended. For the ground chilis, you can buy ground red chilis and chipotle in bulk spice departments of specialty grocery stores. To make the chili paste, soak whole dried chilis in warm water. De-seed and stem, puree in a food processor and add to recipe to taste. Be sure to wear rubber gloves! Even ground chilis should be handled with care.

 

This recipe comes from Bruce Aidells’ and Dennis Kelly’s The Complete Meat Cookbook. Chef David Shalleck, a friend of Aidells and Kelly, learned this roasting technique while cooking in Italy.

Serves 8 to 12

1, 8-10 pound Niman Ranch New York Strip (Whole)
Herb and Garlic Paste:
2 Tbsp minced garlic
2 Tbsp chopped fresh thyme or 2 tsp dried
1 Tbsp chopped fresh rosemary or one tsp dried
2-3 Tbsp salt
1-2 Tbsp freshly ground black pepper
1 Tbsp olive oil
Balsamic vinegar for brushing

About 2 hours before cooking, remove the meat from the refrigerator. Combine paste ingredients in a small bowl and set aside. Preheat the oven to 450°F.

Brush the vinegar all over the roast. Lay it flat on a rack in a shallow roasting pan. Coat the top, ends and sides of the roast with herb paste.

Place the meat in the middle of the oven and roast for 15 minutes. Turn down the heat to 350°F and continue to roast for 35 to 45 more minutes. After about 25 minutes, begin to check the internal temperature in the thickest part with an instant-read meat thermometer. Remove the meat from the oven when it reaches 115° to 120°F for rare meat, 125° to 130°F for medium-rare, or 130° to 140°F for medium. (For best results, medium-rare is suggested.)

Cover the meat loosely with foil and let it rest for 15-25 minutes so that the meat juices and internal temperature can equilibrate. The final temperature should be about 10°F higher than when it was removed from the oven.

Carve the meat into 3/8-to-1/2-inch thick slices and serve.

In this recipe, from Su-Mei Yu's latest cookbook, Asian Grilling, the all American hamburger is turned into an Asian grilled salad sans bun, ketchup and mustard. The rest of the typical hamburger garnishes, lettuce, tomato, and onion are tossed together with the grilled hamburger along with soft ripened fruit, such as peaches, apricots, or pears. Hamburger will never be the same after you taste this recipe.

Serves 6

1 pound Niman Ranch ground top sirloin beef
2 garlic cloves, minced
1 tsp sea salt
1 tsp freshly ground white pepper
¼ cup flat leaf parsley, finely chopped
Vegetable oil spray
¼ cup diced celery
1 small onion, thinly sliced
½ cup radishes, thinly sliced
1 cup cherry tomatoes, halved
4 to 5 romaine lettuce leaves, hand-torn into bite-size pieces
15 mint leaves, hand-torn and crushed
¼ cup unsalted, dry-roasted peanuts, coarsely chopped

Dressing (makes about ½ cup)
2 garlic cloves, minced (1 Tbsp)
1 tsp sea salt
3 Tbsp sugar
1 Tbsp fish sauce (nam pla)
4 Tbsp lemon juice
1 Tbsp balsamic vinegar
1 tsp crushed red pepper

Combine all the dressing ingredients together in a mixing bowl and set asid

Combine the celery, onion, radishes, cherry tomatoes, romaine lettuce, and mint leaves in a bowl. Toss gently; cover with a wet towel and refrigerate

Spray the patties generously with vegetable oil and place on a medium-hot grill. After 1 to 2 minutes, flip the hamburger. Turn occasionally and cook for 9 minutes, or until the juice runs clear, and the meat is cooked. Transfer to a plate.

Remove the vegetables from the refrigerator. When the hamburgers are cool enough to handle, break into bite-size chunks and add to the vegetables. Pour on the dressing and toss. Transfer to a serving platter and garnish with peanuts.

Copywrite Su-Mei Yu author Asian Grilling, William Morrow, 2002

 

This straightforward and delicious recipe is chef Michael Romano's way to prepare steak. It's a great example of combining the highest quality ingredients find with a simple preparation to achieve memorable results. You'll note the recipe calls for fleur de sel, a delicate and sweet French sea salt that is increasingly available in gourmet shops.

Serves 4

4 boneless Niman Ranch dry-aged New York steaks, 1 1/2 -inches thick (8 to 10 ounces each)
4 garlic cloves, peeled and split
Freshly ground black pepper
2 tablespoons finest quality extra-virgin olive oil
2 teaspoons fleur de sel, coarse sea salt, or kosher salt
2 lemons, halved

Put the steaks on a plate large enough to hold them in a single layer. Rub each side of the steaks all over with a fresh garlic half, and leave all the garlic on the plate with the steaks. Season both sides of the steak with a generous coating of freshly ground black pepper. Drizzle the oil over the steaks and turn them to coat completely with the oil. Cover the plate with plastic wrap and let the steaks marinate at room temperature for at least one or up to two hours

Preheat a grill, grill pan, or barbecue until very hot. Sprinkle the steaks on both sides with the salt and grill 3-4 minutes per side for medium rare, according to your taste. (To make a crisscross pattern on the steaks, place them on the grill so that they lie diagonally across the grates of the grill. Cook 2 minutes. Then rotate the steaks 45 degrees on the same side and cook for 2 more minutes. Turn the steaks over and repeat on the other side.) Squeeze lemon over each steak and serve hot.

 

Stracotto is a traditional Tuscan pot roast. Although Italians don't use short ribs as we know them they work beautifully for this treatment. Gremolata is a relish of lemon zest, garlic and parsley traditionally used with osso bucco to offset the richness with a fresh, bright counterpoint.
We are able to serve this dish all year long at Delfina due to San Francisco's permanent natural air conditioning.

4 pieces, 3-4 bones each, Niman Ranch beef short ribs, cut 2" wide
4 cups Sangiovese wine
1 Onion, julienne
2 Carrots, peeled and sliced
2 stalks Celery, sliced
4 cups Beef stock
2 sprigs Rosemary
2-3 Cloves
3 Bay leaves
1/2 cup Pure Olive oil
Allspice
Kosher Salt
Freshly ground black pepper

Tie the allspice and cloves in a piece of cheesecloth to form a sachet. In a non-reactive container, pour the wine over the short ribs and add the sachet. Cover and marinate overnight.

Drain the wine and sachet from the ribs and reserve. Pat the ribs dry and season well with salt and pepper. Heat a shallow, heavy-bottomed pan with the olive oil. Add the ribs and brown on all sides over a medium heat. Remove the ribs from the pan.

Add the vegetables to the pan and turn-up the heat. Sauté briefly. Add the reserved wine, the beef stock the sachet and the bay leaves. Bring to a boil and reduce by a third. Reduce to a simmer and replace the ribs in the pan bone-side-down. Cover tightly with aluminum foil and place in a 325°F oven. Braise for approximately 3 hours or until completely tender.
Allow the ribs to cool in the pan at room temperature. Refrigerate overnight or until fat solidifies

Remove the solidified fat from the pan. Place the pan over a low heat to melt the sauce and heat the ribs through. Using tongs and a spatula, carefully remove the ribs from the pan. Place on a plate and keep warm in the oven at a low temperature.

Pass the sauce through a food mill to puree. Bring back to a boil in a saucepot and then reduce to a simmer.  Skim fat and adjust the consistency if necessary by reducing. Adjust the seasoning with salt and pepper.

Serve the shortribs with the sauce and polenta. Sprinkle with gremolata.

For the Gremolata:
Zest of one lemon without any white pith, chopped fine
One clove fresh garlic, chopped fine
1 Tbsp Italian Parsley, chopped fine

Spread gremolata ingredients on a piece of paper towel to dry. Combine them in a small bowl when dry.

Polenta:
1 cup Coarsely ground cornmeal
Salt
4 tbsp (1/2 stick) Butter
8 leaves Fresh Sage
1/2 cup Parmigiano Reggiano

In a medium-sized, heavy-bottomed pot, bring 5 cups of water to boil. Salt the water well then whisk in the cornmeal in a steady stream. Continue whisking until the polenta comes to the boil. Reduce the heat to a strong simmer and continue whisking until the polenta begins to bind together. When the polenta comes together, lower the heat to a slow simmer. Continue to cook for about 30 minutes, whisking occasionally to keep the polenta from sticking to the bottom of the pan. Add more water if necessary during cooking. The polenta should be smooth and not too thick.

Combine the butter with the sage leaves in a sauté pan over high heat. Cook until the butter turns light brown and the sage leaves crisp. Strain the butter into the polenta and stir in. Reserve the crisp sage leaves for garnish. Stir in the cheese and adjust the seasoning

To serve:
Spoon polenta on the side of 4 plates. Spoon the sauce next to the polenta and top with 3-4 ribs. Sprinkle each rib with gremolata and serve.

(For a final garnish if desired, sprinkle polenta with grated Parmesan and top with a reserved sage leaf from the polenta).

This recipe is from Chef Jesse Cool's new book, Your Organic Kitchen (Rodale, 2000). Jesse has been serving Niman Ranch meats for years in her restaurants, Flea Street Café, jZcool Eating and Catering Company, both in Menlo Park, CA and Cool Café at the art museum at Stanford University. She's been an advocate of organic foods and has used organic ingredients for 26 years in her restaurants.

Serves 4

4 Niman Ranch Filet Mignon Steaks (about 5 ounces each)
½ tsp salt
4 Tbsp coarsely ground pepper
1 pound new potatoes
¼ - ½ cup buttermilk
3 Tbsp chopped fresh chives
3 Tbsp butter
2 large leeks
½ cup hearty red wine (such as zinfandel or Cabernet)
1 Tbsp capers
1 Tbsp chopped fresh tarragon
2 Tbsp chopped fresh parsley

Preheat the grill or broiler. Lightly oil the grill rack or broiler pan. Rub the steaks with the salt, then press the pepper into both sides of the steaks. Refrigerate until ready to cook. Niman Ranch advises bringing the meat to room temperature before cooking.

Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl. Mash the potatoes with a potato masher or fork, adding the buttermilk until moist. Add the chives, cover, and keep warm.

Meanwhile, in a medium saucepan over medium heat, melt the butter and cook the leeks for 6 minutes, or until very soft. Add the wine, capers, and tarragon. Simmer for 3 minutes, or until well blended and heated through. Keep warm.

Grill or broil the steaks for 15 minutes, turning once, until a thermometer inserted in the center registers 145°F for medium-rare.

To serve, evenly divide the potatoes and steaks among 4 plates. Top with the sauce. Sprinkle with parsley.

 

Courtesy of Steve Johnson, chef and co-owner of the Blue Room in Cambridge, Massachusetts. As one of the principle organizers for the Boston chapter of the Chefs Collaborative 2000, Johnson works with a national network of chef/activists who concentrate on political issues related to food.

For this recipe, Johnson recommends Niman Ranch St. Louis-style spare ribs.

For the rub:
1/4 c ground coriander
2 tbsp Chinese 5-spice
2 tbsp ground star anise
1 tsp ground fennel seed
1 tsp ground ginger
3 tbsp hot chili powder
1 tsp cayenne pepper
2 tbsp red chili flakes
1 tsp ground cinnamon
1 tsp ground black pepper
1/4 c salt
2 tbsp brown sugar

Apply a liberal amount of the prepared spice mix to the ribs and rub it in. Let the ribs stand while you prepare the fire in your smoker. At home, Johnson uses a large Weber kettle, smoking over indirect heat for about 2-3 hours, turning occasionally, until the ribs are mahogany brown all over and the meat is very tender. Or in oven roasting rack at 275F for 2-2 1/2 hours.

For the Sauce:
1 c sesame oil
2 tbsp minced ginger
2 tbsp minced garlic
1/2 c white wine
The juice of two oranges
1/2 tsp 5-spice
1/2 tsp red chili flakes
1/2 tsp whole star anise
1/4 c balsamic vinegar
1/4 c soy sauce
2 tbsp white sugar

In a small saute pan, gently simmer the ginger and garlic in the sesame oil for one minute. Add the wine and the orange juice and simmer again for 3-4 minutes, until the liquid has reduced by about one-half. Then stir the remaining ingredients. Serve the sauce alongside the ribs or generously spoon sauce over them.

This barbecue sauce is from Bo McSwine of Bo's Barbecue and Catering in Lafayette, California. This barbecue sauce is great with Niman Ranch St. Louis-style pork ribs. Bo likes to serve his sauce on the side because he says, "the meat is too good to hide the flavor."
Niman Ranch St. Louis-style pork ribs

3 tbsp olive oil
1/3 c freshly squeezed lemon juice
2 tbsp Worcestershire sauce
1 clove garlic, minced
1 small onion, minced
1/2 tsp black pepper
1/2 tsp dry mustard
3 tbsp brown sugar
1/2 tsp red pepper flakes
1/2 c tomato catsup
Salt to taste

Combine and simmer ingredients for 20 minutes. Bring Niman Ranch St. Louis-style pork ribs to room temperature. Sprinkle with salt, pepper and celery seeds. Cook for 2 hours at 325 degrees F. (Bill Niman claims that ribs are best if cooked in the oven a day before finishing them on the grill. If you cook them the day before, be sure to refrigerate overnight.) Cover cooked ribs in barbecue sauce and cook for an additional 6 minutes per side over hot coals or until a dark crust forms.

This recipe is from Canteen Bistro in Manhattan and was featured in the November 2000 issue of In-Style magazine. It can easily be increased for more servings.

Serves 1
1 tbsp black bean sauce with garlic
1 tsp sesame oil
1 tsp fennel seeds
1 bone-in Niman Ranch pork chop
Salt and pepper to taste

Heat oven to 450°. In a small bowl combine bean sauce, sesame oil and fennel seeds. Season both sides of the chop with salt and pepper. Spread the bean mixture evenly on both sides. Place in an ovenproof skillet. Bake 10 minutes, turning once, until cooked through. To serve, drizzle any pan juices over the chop.

This recipe is from Alice Waters' Chez Panisse Café Cookbook. Alice recommends cooking over a bed of hardwood coals to add flavor, especially to roasts. For those unable to roast over an open fire, here is a method that approximates the results. Overnight seasoning cures the meat lightly, and the fennel and herb branches perfume the meat as it roasts. Serve with roasted root vegetables.

Serves 10 to 12

6-1/2 pound boneless pork loin
8 garlic cloves, peeled and sliced
Salt and pepper
2-1/2 tablespoons fennel seed
8 branches rosemary
8 branches sage
Optional: extra-virgin olive oil

One day in advance, lard the pork loin with garlic, making incision into the underside of the roast with a small sharp knife inserting the garlic slices. Season the roast generously with salt and pepper. Crush the fennel seeds coarsely in a mortar and sprinkle over meat. Press the rosemary and sage branches into the meat, and using butchers twine, tie up the roast, using a simple slipknot finished with a half hitch every 3 inches. Refrigerate overnight.

Bring the pork loin to room temperature. Pre-heat the oven to 425°F. Roast the pork loin on a rack, uncovered until the internal temperature registers 130°F on a meat thermometer, about 1 hour. Remove the roast from the oven. Cover loosely with foil, and let rest in a warm place for at least 15 minutes. This allows the juices to stabilize and the roast to continue cooking slowly without drying out. The meat will be moist, with the barest tinge of pink. Slice the pork and arrange on a warm platter with herb branches. If you wish, drizzle with fruity Tuscan olive oil

Serves 12-14

1 fresh pork leg
Salt and pepper

Preheat oven to 425°. Salt and pepper the pork leg. Leave the skin on for incredibly moist and succulent meat. Place the leg skin side up in a roasting pan. After about 20 minutes, turn down the oven to 325°.

Allow 4-5 hours for ham to cook till an instant read meat thermometer reads 145°. Let the ham stand for about 45 minutes before carving. This allows the juices to redistribute throughout the meat.

 

This sweet and fruity ham glaze is perfect way to serve Niman Ranch Applewood Smoked Ham with your Easter buffet.

Serves 16

½ Niman Ranch Applewood Smoked Ham
½ cup pear nectar (Kerns Nectar)
½ cup orange juice
½ cup firmly packed brown sugar
½ cup honey

Preheat oven to 375 degrees. Place ham, cut end down, in a large baking pan. Mix together pear nectar and orange juice in a bowl. Bake ham in a preheated oven for 15 minutes, basting twice with juice mixture.

Mix together brown sugar and honey in a small bowl. Brush mixture over ham and bake for 1 hour or until the internal temperature measures 140 degrees on an instant read meat thermometer. Serve immediately.

 

Chef Lance Dean Velasquez of John Frank Restaurant located in San Francisco's popular Castro District was named "Rising Star Chef" by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of "America's Ten Best New Chefs.

Serves 4 to 6 appetizers

4 slices Niman Ranch Applewood Smoked Bacon
4 tsp. California olive oil
5 scallions, cleaned, finely sliced
2 small heads of radicchio, (washed, dried and torn into bite size pieces)
4 tsp. red wine vinegar
1 small wheel or log of soft California goat cheese
1 head of leaf lettuce or assorted salad greens picked and washed
Salt and freshly ground pepper

Fry bacon until crispy. Remove and drain on paper towels. Keep warm. Discard all but 4 tsp if the drippings. Add an additional 4 tsp. of olive oil to the pan. Sauté scallions until soft. Add radicchio and sauté until slightly wilted. Add 4 tsp red wine vinegar and the goat cheese, crumbled. Taste the liquid for seasoning. Add pepper and salt as needed.

Pour the hot radicchio dressing over leaf lettuce or your choice of assorted salad greens. Add the crumbled bacon. Toss and serve.

This recipe is served by Chef Lance Dean Velasquez at John Frank Restaurant located in San Francisco's popular Castro District. Velasquez was named "Rising Star Chef" by Michael Bauer of the San Francisco Chronicle in 1995, and in their August 1996 issue, Food and Wine Magazine listed him as one of "America's Ten Best New Chefs.

Serves 4

Pork Chops:
4 -10oz. Niman Ranch pork chops, boneless or bone-in
1/4 c olive oil
3 sprigs each thyme, basil, and marjoram
1 tbs fennel seed

Combine thyme, basil, marjoram, fennel seed, and olive oil, and mix well. Pour over chops and set aside covered for 2-4 hours. Preheat the oven to 400° F. Heat a thin film of oil in a saute pan over medium heat. Add the chops and sear both sides. Finish in the oven, baking 6-7 minutes for pinker meat, and 10-13 for medium. Remove chops from oven to a resting rack. Season with salt and pepper

Potato Puree:
2 lbs red potatoes, peeled and left whole
1 lb unsalted butter
1/4 c heavy cream
kosher salt

Place the potatoes in a large stockpot and cover with water. Add enough salt to simulate seawater. Bring down to a simmer and cook until potatoes are tender. Drain. Pass the potatoes through a ricer, adding butter in small amounts until all potatoes are processed. Adjust with cream, salt and pepper, and keep warm

Sweet Corn and Bacon Relish:
1/2 lb Niman Ranch Applewood Smoked Bacon cut into 1/2 inch cubes
1 1/2 tbs olive oil
1 1 /2 c sweet onions, diced
1 ea red and green bell pepper, seeds removed and diced
1 tbs garlic, minced
1 tbs ginger, minced
2 œ c approximately 3 ears, sweet white and yellow corn kernels, silk removed
1 œ c fresh limejuice, strained
2 limes zested and blanched to remove bitterness
1/2 c brown sugar
1/2 tsp cayenne pepper
1/2 tsp red chili flakes
1 tbs kosher salt
1 c cilantro leaves, rough chopped with a sharp knife

Combine lime juice, zest, brown sugar, cayenne and pepper flakes. Set aside. In a non-reactive saucepan, add olive oil and saute pancetta until light brown. Remove pancetta and drain on paper towels. Add onions to sauce pan and cook until translucent. Add bell peppers, garlic and ginger, and season with salt and pepper. Cook for 5 minutes or until garlic and ginger are soft. Add limejuice mixture, bring to a simmer, add corn kernels, and season with salt and pepper. Cook for five minutes over a medium flame. Remove from heat, add pancetta and cool. Once cooled, add cilantro, and adjust seasoning with salt and pepper

To serve:
Place seasoned pork chops on a warm dinner plate or large platter. Spoon room temperature corn relish over pork chops. Place mashed potatoes near pork. This dish can be garnished with a small green salad or garden vegetables.

Chef Leslie Remer lives in the San Francisco Bay Area and works for Niman Ranch when she is not catering for her own business, Salute Fine Catering, or teaching cooking classes to children.

1 (3 lb) Niman Ranch Pork Loin
6 oz dried Black Mission figs
1/4 cup butter
2 cups onions
4 garlic cloves
1 cup sweet white wine, such as muscat
1/2 cup fresh bread crumbs
1 Tbs dried lavender
1 Tbs fresh sage, chopped
1 1/2 cups Point Reyes Blue cheese- crumbled (or Gorgonzola if not available)
Salt and pepper (lightly season with salt and pepper at each step)

Preheat over to 250 degrees. Sweat onions and garlic in butter until tender and set aside. Cover stemmed whole figs in wine and simmer for 20 minutes. Drain excess liquid and when cool enough, cut figs into a medium dice.

Combine figs, onions and garlic, crumbled cheese and bread crumbs. Knead until the mixture sticks together into a ball.

Cut pork loin lengthwise down the center, about half way. Then make two more lengthwise cuts to either side, starting in the center of loin. A cross section of the loin will have an upside down "Y" shape cut in the middle. Stuff the loin with all of the stuffing and tie the loin every inch and a half to keep the shape and retain the stuffing. Season the outside of the loin with salt and pepper.

Heat a large skillet on high with 2 Tbs canola or vegetable oil. Sear pork loin on all sides quickly, until a brown, caramel color covers the loin. Roast in the oven until the center of the loin reaches 150 degrees. About 1 hour.

Let the loin rest under loose foil for 15 minutes before removing string and slicing. Pork should have a light pink hue inside when done. For added texture or color: add 1/4 cup toasted pecans or 1/4 cup dried apricots to stuffing.

To serve:
Place seasoned pork chops on a warm dinner plate or large platter. Spoon room temperature corn relish over pork chops. Place mashed potatoes near pork. This dish can be garnished with a small green salad or garden vegetables.

Braised pork confit with quince mustard

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA‚s finest. Nation's Restaurant News called Chef Suzanne Goin "one of America's new tastemakers," and she was named as one of Food and Wine's best new chefs of 1999. Goin works closely with local farmers providing a menu featuring primarily local and organic produce, fish and naturally raised Niman Ranch meats. Her menu is a homegrown blend of French and Mediterranean cuisine.

Serves 8-10 for hors d'oeuvres
5lb. Pork butt or pork shoulder trimmed and some fat removed
3-4 lb. Duck fat or 1/2 gallon canola oil
10 1/2 Inch slices of country white or any white bakery bread
3/4 cup of quince paste- found at most specialty stores or cheese shops
1 T. of extra virgin olive oil
1 T. of Dijon mustard
10-15 mint leaves

Preheat oven to 250°F.

Marinate pork for 4-6 hours with chopped rosemary, oregano, parsley and smashed garlic. Salt and pepper pork for one hour before cooking.

Place pork in a deep-sided roasting pan submerged in the duck fat or canola oil. This will take about 4-8 hours. After the third hour check every hour. The meat should fall apart easily.  Remove from oven, drain and let cool.

In a food processor place quince paste, olive oil, and mustard. Puree until smooth.  Keep country white bread warm so the bread stays nice and chewy. Take the crust off the bread, and either tear it or cut it into little squares. Spread the mustard on the bread and tear small pieces of pork and place them on the bread. Garnish each with a mint leaf.

Serves 8-12 for Hors D'oeuvres

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA's finest. Nation's Restaurant News called Chef Suzanne Goin "one of America's new tastemakers," and she was named as one of Food and Wine's best new chefs of 1999. Goin works closely with local farmers providing a menu featuring primarily local and organic produce, fish and naturally raised Niman Ranch meats. Her menu is a homegrown blend of French and Mediterranean cuisine

1 small loaf of brioche bread
6 slices of Niman bacon, roasted to your liking
12 cherry tomatoes, halved
1 head of butter lettuce, washed and torn into bite size pieces
1/2 cup of aioli, (preferred) if not possible use your favorite mayonnaise

Cut 6 slices of brioche at about 1/2 of an inch thick. Trim the crust off each slice. Cut each piece diagonally into the shape of an x. This will give you 4 triangles. Toast the bread on a cookie sheet in a 350°F oven for about 10 minutes or until golden brown. When finished try to keep warm. They taste better when they're a little soft and chewy.

To make the aioli

place 1 egg yolk in a stainless steel bowl with 1/2 clove of garlic minced very finely. Whisk 1/2 cup canola oil slowly until it starts to thicken. When you run out of oil you should have a nice mayo consistency. Season with salt and a pinch of cayenne pepper. (A squeeze of lemon also tastes good).

To serve:

Cut the roasted bacon about the same size as your crostini. For each crostini, first dot some aioli, then add bacon, torn lettuce and a cherry tomato.

West Indian Crispy Pork

This recipe is from Mark Bittman's award-winning cookbook How to Cook Everything. Mark says the recipe works best with fattier cuts of pork, so we're suggesting the Niman Ranch pork shoulder roast. The extra fat helps keep the meat moist and absorb the spices. The oven or the grill both work fine for this recipe, to avoid the spattering that can occur when cooking in a skillet. If you plan to grill, cut the pieces in slightly larger chunks, about 1 1/2 to 2 inch cubes, and put them on skewers.

1 1/2 to 2 lbs Niman Ranch pork shoulder roast, trimmed of most external fat
Salt and freshly ground black pepper to taste
1 tbsp minced garlic
1 tsp ground allspice
1/2 tsp ground or freshly grated nutmeg
1 tsp fresh thyme leaves or 1/2 teaspoon dried thyme
1/2 c minced onion or scallion
1 tbsp peanut, olive or vegetable oil
1/2 c freshly squeezed lime juice
1/2 c stock or water

Cut the meat into 1-inch or larger chunks (see note above regarding cooking method and size). Toss with all other ingredients except the stock or water. Cover and marinate, refrigerated, for as long as you like, up to 2 days. The longer you marinate them, the more intense the marinade flavor.

If using the oven, preheat to 375°F. Place the meat in a roasting pan large enough to allow it to fit in one layer. A tight fit is ok because the cubes will shrink in cooking. Roast for about 1 hour, shaking and stirring the meat occasionally, until the meat is brown and crisp on all sides.Remove the meat with a slotted spoon. Serve hot or at room temperature

If grilling, cook the cubes over direct but relatively low heat, turning frequently, until brown and crisp, about 20 minutes.

you roast the meat, serve with a sauce made by pouring off all but 1 or 2 tablespoons of the fat, leaving any solids and as much non-fatty liquid behind as possible. Place the pan on a burner over high heat, add 1/2 cup stock or water, and cook, stirring and scraping the bottom of the pan, until the liquid is reduced by about half and all the solids are incorporated. Pour over the pork bits and serve. 

This recipe is from Second Helpings From Union Square Café; by Michael Romano. Michael is the executive chef/owner of Union Square Cafe, voted "Number One Most Popular Restaurant" for the past five years in a row by the New York City Zagat Survey. This is Romano's second cookbook, written in conjunction with his partner Danny Meyer and is published by Harper Collins. They recommend serving this with their recipes for Indian-Spiced Acorn Squash, Butternut Squash Polenta or Roasted Root Vegetables

Serves 4

2 pork tenderloins (about 1-3/4 pounds total) trimmed of fat
1/2 tsp while cardamom pods
1/2 tsp black cumin seeds
1/2 tsp dried pomegranate seeds, available at Middle-Eastern Markets
1/2 tsp whole black peppercorns
11/2 tsp coriander seeds
2 star anise
4 cloves
1 cinnamon stick, broken into pieces
1/8 tsp ground ginger
3 tbsp olive oil
2 tbsp butter
1 large onion, sliced
3 1/2 oz shiitake mushrooms, thinly sliced, stems reserved
1/2 tbsp sliced fresh sage, stems reserved
1/2 tsp paprika
1 tbsp all-purpose flour
1 tbsp cider vinegar
1/2 cups verjus, sour liquid made from unripe grapes. Substitute lemon or vinegar.
2 cups brown veal or chicken stock, or store bought veal stock (or demi-glace)
Kosher salt
1 Red Delicious apple
1/2 cups yogurt, whisked until smooth

Cut off about 2 inches of the thin "tail" end of each pork tenderloin, as well as any unevenness at the head of the fillets to make 2 fairly even cylinders. Then cut each tenderloin in half crosswise. Reserve the scraps for the sauce.

Combine the cardamom, black cumin, dried pomegranate seeds, peppercorns, coriander, star anise, cloves and cinnamon stick in a spice grinder and grind to a fine powder. Transfer to a small bowl and stir in the ground ginger. Set aside one-third of the ground spice mixture for the sauce, and season the pork tenderloins all over with the remaining two-thirds.

Heat 1 tablespoon of the butter in a 3-quart saucepan over medium-high heat. Add the reserved pork scraps and cook, stirring with a wooden spoon until browned, 2 to 3 minutes. Add half of the sliced onion, the reserved shiitake and sage stems, and the paprika and cook until the onion is softened, about 2 minutes. Stir in the vinegar and the verjus. Bring to a simmer, scraping the bottom of the pan to dissolve any brown bits, and cook until reduced and very thick. Add the stock and simmer until the sauce has thickened and reduced to 1 cup, about 15 minutes. Set aside

Preheat the oven to 425 degrees F. Heat the remaining 2 tablespoons of oil in an ovenproof, 11-inch skillet until hot, but not smoking (so as not to burn the spices). Sprinkle the pork with 1 teaspoon of salt, place it in the skillet, and cook, turning occasionally, until browned all over. Place the pan in the oven and roast for 8 minutes for a medium-rare, 10 minutes for medium. Meanwhile, peel, core and cut the apple into 1/2 inch dice.

When the pork is cooked, transfer it to a plate, cover loosely with aluminum foil, and let rest while you finish the sauce. Discard the fat from the pan. Melt the remaining 1 tablespoon of butter in the pan over medium-high heat. Add the reserved spice mixture and cook, stirring, for 30 seconds. Toss in the remaining sliced onion and the sliced shiitakes, and cook, stirring, for 3 minutes. Add the diced apple and 1 1/4 teaspoon of salt. Strain the reserved sauce into the pan through a fine meshed strainer, pressing with a ladle to extract all of the juices. Pour in any pork juices that have accumulated on the plate and bring to a simmer. Whisk in the yogurt and sliced sage, and taste for seasoning. Remove the sauce from the heat.

Cut the pork on a slight angle into 1/2-inch slices and arrange on a serving platter. Spoon the sauce over the pork and serve.

Michele Anna Jordan has written thirteen widely praised books about food and wine. Her fearless signature restaurant reviews currently appear in the North Bay edition of the San Francisco Chronicle, in addition to a weekly column for the Press Democrat, "Seasonal Pantry". She hosts two radio shows, Mouthful, about food, wine, and agriculture, and Red Shoes Rodeo, an eclectic music show, on KRCB-FM. Jordan writes for a variety of national publications and has won numerous awards for both cooking and writing.

If you have chipotle flakes but no chipotle powder, you can grind the flakes using an electric grinder or mortar and pestle. For a milder but still outstanding version, you can omit the chipotle powder entirely.

Serves 6 to 8

1/2 cup kosher salt
1-tablespoon chipotle powder
1 pork shoulder roast, about 5 pounds
2 limes cut in wedges
1/2 cup minced fresh cilantro
2 dozen small corn tortillas

In a small bowl, mix together the kosher salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275°F. Cook until the pork falls apart when you press it with the back of a fork, about 3 1/2 to 4 hours

Remove it from the oven and let rest, covered, for 15 minutes. Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. Wrap them in a tea towel and place in them in a basket. Transfer the pork to a large serving platter and use two forks to pull it into chunks. Add the lime wedges to the platter, place the cilantro in a small serving bowl, and serve immediately, with the tortillas on the side. To fill the tortillas, set two, one on top of the other, on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top, and fold in half.

© Michele Anna Jordan, from The New Cook‚s Tour of Sonoma (Sasquatch Books,2000).

 

12 oz Niman Ranch pork osso bucco
1 large yellow onion (diced)
2 carrots (diced)
4 stalks celery (diced)
2 tbsp garlic (chopped)
3 tbsp tomato paste
26 oz Pomi brand chopped tomatoes
2 c red wine
4 c beef stock
2 tsp rosemary (chopped)
2 bay leaves
salt and pepper to taste

Salt and Pepper both sides of pork.

Place pork in hot pan with olive oil and brown both sides, remove and set aside. Add onions, carrots and celery saute until translucent; Add garlic and cook 2 minutes. Add tomato paste and cook 3 minutes, add red wine cook 2 minutes, then add the rest of the ingredients.

Place pork in roasting dish and cover with liquid cover with aluminum foil and into preheated 350°F oven for 2 hours or until fork tender.

Remove pork and skim off the fat that has come to the top. Salt and pepper according to taste. Serve over mashed potatoes or a substitute to your liking.

1 Niman Ranch boneless center-cut pork loin roast (about 4lbs) rolled and tied
1 tablespoon dried rosemary
1 1/2 tablespoons kosher salt
1 teaspoon ground pepper

Preheat the oven to 350°F. Rub evenly over the entire surface of pork roast. Heat 1 1/2 tablespoons olive oil in a large heavy-bottom skillet until very hot. Place the meat in the skillet and brown each side till golden, about 2-3 minutes per side. Remove the meat from the skillet and place it on a rack in a roasting pan.

Roast until a meat thermometer inserted in the thickest part of the meat reads about 140°F, approximately 85 minutes. Meat should be slightly pink. Remove from oven and let rest 10-15 minutes before carving.

Phyllis and her husband Paul are Niman Ranch hog farmers. This recipe has been passed down to Phyllis from her Grandma Jacobsen.

1 lb ground pork (shoulder or leg, trimmed lean) known in Iowa as porkburger
16 saltine crackers
1 medium onion, chopped
2 eggs
1/2 c cold milk
Salt and pepper to taste

Mix all ingredients. Drop by spoonful into lightly greased pan. Fry until golden brown on both sides.

Makes approximately 10 patties

 

This recipe is from Chef Jesse Cool's book, Your Organic Kitchen (Rodale, 2000).  Jesse has been an advocate of organic foods and has used organic ingredients for 26 years in her restaurants.

Serves 4

4 Niman Ranch pork rib chops or Center Cut chops
3 whole cloves or ½ tsp ground cloves
3 whole black peppercorns
1 bay leaf
1 cinnamon stick
1½ cup dried cherries
1 cup ruby port
1 cup water
3 Tbsp brown sugar
1 Tbsp Dijon mustard
2 Tbsp butter

Place the cloves, peppercorns, bay leaf and cinnamon stick in a cheesecloth or small gauze bag. Tie with kitchen twine to seal. Place in a medium saucepan along with the cherries, port, water, brown sugar, and mustard. Bring to a boil over high heat. Reduce the heat to low and simmer for 1 hour, or until the liquid is reduced by half and thickened slightly. Remove and discard the spice bag.

Melt the butter in large skillet over medium heat. Add the chops and cook for 8 minutes, turning once, or until a thermometer inserted in the center of a chop registers 150°F and the juices run clear. Serve with the sauce.

Chef Mark Valentine has been the chef at Bucci's in Emeryville, CA, (just over the Bay Bridge from San Francisco), since 1988. Valentine features Italian dishes on his menu, often blending them with other Mediterranean flavors.

1 Niman Ranch lamb leg roast, boneless
6 shallots peeled and chopped
Herb Mix:
1 bunch thyme
2 sprigs rosemary
2 sprigs sage stemmed, chopped, and mixed
2 c Red wine
1/2 c red wine vinegar
2 tsp salt
1 tsp ground black pepper
1/2 tsp allspice

In a bowl mix together shallots, herbs, wine and wine vinegar.Pour the marinade over the roast cover and refrigerate. Marinate overnight turning the meat every couple of hours if possible.Remove the meat from the refrigerator 2 hours prior to roasting to let the meat reach room temperature. Place on a roasting rack in a pre-heated (375°F) oven cook till desired doneness 1-1 1/2 hours or until meat reaches an internal temperature of 120° (for rare) or 125° (for medium-rare). Baste with remaining marinade during cooking.

Marsha McBride is the chef/owner of Café Rouge, a restaurant and meat market in Berkeley that features Niman Ranch meats. Marsha made these ribs for our first Lamb Ranch Picnic last spring and they were a smashing success, so we thought we'd share the recipe with you.

Ribs
5 pounds Niman Ranch Denver ribs
1 bottle red wine
1 cup olive oil
3 branches of fresh rosemary
5 whole garlic cloves, smashed
Peel of one lemon, grated
Salt and pepper

Salsa Verde
1 cup whole peppermint leaves chopped
4 cups Italian parsley, chopped
1/2 cup nicoise olives coarsely chopped
1/4 cup sun-dried tomatoes coarsely chopped
1/2 cup red wine vinegar
2 cups extra virgin olive oil
Zest of one lemon
Salt and pepper to taste

For the ribs
Combine herbs, wine, oil and seasonings. Marinate the ribs for 24 hours, turning several times. Grill over a low fire 1 hour until lamb is tender and starts to fall from the bone.A note on grilling lamb from Chris Schlesinger and John Willoughby in their book How to Cook Meat, (William Morrow, 2000): Since lamb contains a fair amount of fat that can drip into the fire and cause flare-ups, make sure you have a section of the grill with no coals so you can move the lamb there to let any flare-ups die down.

For the Salsa Verde
Mix all ingredients. Serve room temperature.

This recipe is from Marsha McBryde, chef/ owner of Berkeley's Café Rouge and one of our first customers. Marsha not only serves our meat in her restaurant, but also offers a full line of fresh meats featuring Niman Ranch products at the meat market/ charcuterie which is at the rear of the dining room.

2 lbs. Niman Ranch lamb shoulder cubed or 2 lbs. ground lamb
1 Tbsp kosher salt
¼ tsp ground back pepper
2 tsp toasted ground cumin seed
2 tsp roasted ground coriander
2 Tbsp extra virgin olive oil
¼ tsp ground anise seed
2 Tbsp sweet paprika
1 tsp chili flake
2 tsp chopped garlic
1 tsp lemon zest
¼ cup red wine

Mix all the ingredients together, form into patties and fry. If you are more ambitious, you can grind though a 3/16” grinding plate and stuff into sheep casing (available at the Niman Ranch online market).

Serves 6

1/2 cup grapeseed oil
1 cup flour
6 pounds Niman Ranch lamb shanks
Salt and freshly ground pepper to taste
1 carrot, diced
1 onion, diced
2 celery ribs, diced
1 turnip, diced
4 cloves of garlic
1 cup white wine
1 cup tomato puree
2 quarts light veal stock or 1-1/2 quarts beef stock and 1/2 quart water
1 herb bundle of rosemary, sage, and bay leaves tied up in cheesecloth

In a very large, ovenproof casserole, heat grapeseed oil to medium temperature. Flour lamb shanks, and season liberally with salt and pepper. Sauté shanks until golden brown on all sides. Remove shanks and set aside.

Heat oven to 300°F.

Add carrot, onion, celery, turnip, and garlic to casserole. Sauté mixture (mirepoix) for 5 minutes. Add wine, tomato puree, 1 quart of the veal stock, and the herb bundle. Return lamb to casserole, add stock to cover lamb, and bring to a simmer.

Place casserole in oven and simmer until shank meat pulls away from the bones—about 3-1/2 hours. (During cooking, add stock to keep meat submerged.) Remove shanks and keep warm. Remove herb bundle and discard.

Place cooled braising liquid and mirepoix in a blender and puree. Pour sauce through a fine-mesh strainer. Serve shanks with sauce ladled over the top.

Note: Leftover sauce makes an excellent base for a bean and vegetable soup

Chef's recommendation: Pinot Noir Talley or other smoky red wine that is rich in fruit

This recipe is from Dressed To Grill: Savvy Recipes for Girls who Play with Fire by Diane Morgan, Karen Brooks, and Reed Darmon

Serves 10-12

1 boned and butterflied leg of lamb, 4 to 5 pounds
½ cup olive oil
6 large cloves garlic, minced
1 tsp kosher salt
2 tsp freshly ground pepper
¼ cup dried oregano
¼ cup dried rosemary, crumbled
Vegetable oil for brushing

Combine the olive oil, garlic, salt, and pepper. Coat all sides of the lamb with the mixture. Marinate at room temperature for 1 hour.
Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high

Remove the lamb from the marinade. Coat one side with oregano, the other with rosemary. Brush the grill grate with vegetable oil. Grill the lamb directly over the medium-hot fire, covered, for 15 minutes on one side. Turn and grill about 15 minutes longer, or until medium-rare, or when an instant-read thermometer inserted in the meat's thickest part registers 120° to 130°F. Let rest 10 minutes. Carve across the grain into thin slices.

1 Niman Ranch leg of lamb, boneless and butterflied.
6 oz dried apricots
1/2 brandy
2 Tbs sugar
1/4 cup water
2 fl. oz capers, chopped
1 Tbs garlic, minced
1/2 cup apricot preserves
1 Tbs fresh sage
Salt and pepper (season with S & P at each step)

For sauce:
1/2 cup brandy
1 cup beef or chicken stock
3 or 4 Tbs butter

Preheat oven to 375 degrees.

Strain apricot preserves and gently warm the jam. Set aside. Cover the apricots with brandy and water in a small sauce pan, add sugar. Simmer until most of the liquid has been absorbed, about 20 minutes. Dice apricots and combine with garlic, sage and capers.

Spread mixture over spread out leg of lamb and carefully roll leg into an even sized roast. Tie with twine. Rub the outside of the roast with salt and pepper.

Heat 2 Tbs of canola or vegetable oil in a medium skillet on high heat. Sear lamb on all sides. Brush the apricot glaze on the top and sides of the roast. Put in oven until the center temperature of the lamb is 135 degrees, brushing with apricot glaze a couple of times. About an hour and a half. Cover loosely with foil for 15 minutes. Serve with following pan sauce:

For Sauce: Heat roasting pan on stove. Deglaze with brandy, scraping the bottom of pan. Add stock and boil until reduces by half. Take off of heat and add butter, salt and pepper. Top each portion of lamb with 1-2 oz of sauce.

Serves 4-6

This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA's finest. Nation's Restaurant News called Chef Suzanne Goin "one of America's new tastemakers," and she was named as one of Food and Wine's best new chefs of 1999. Goin works closely with localfarmers providing a menu featuring primarily local and organic produce, fish and naturally raised Niman Ranch meats. Her menu is a homegrown blend of French and Mediterranean cuisine.

1 7-10 lb. boneless, leg of lamb, tied
1/2 lb. cold butter
4 large yukon gold potatoes, peeled and sliced 1/8 inch thick
2 large fennel, cleaned and sliced 1/8 inch thick
1 small white onion, peeled and sliced 1/8 inch thick
3/4 tablespoon of toasted dry ground fennel
1/2 cup of heavy cream
1/2 cup extra virgin olive oil
1 tablespoon of picked fresh thyme
1 cup of flame raisins
1/2 cup of shallots, peeled and sliced
1/2 cup of apple cider vinegar, or red wine vinegar
2 tablespoons of granulated sugar
2 bay leaves
1/2 cup of extra virgin olive oil
1 large bunch of mint, leaves picked

Marinate lamb overnight with plenty of mint, oregano, rosemary, lemon zest and smashed garlic. Preheat oven to 500°F In a large bowl toss the potatoes, onion, fennel, heavy cream, olive oil, toasted fennel, fresh thyme, salt and pepper. Make sure the potato mixture is well coated. Place the mixture in a shallow roasting pan and place in oven uncovered for 60-75 minutes or until the top is brown and the potatoes are tender. When the gratin is done turn the oven down to 300°F. Season the lamb with salt and pepper and let it sit for 30-45 minutes. Place the lamb on a roasting rack with a bottom drip pan. Coat the lamb with its marinade and place the butter on top. Place the lamb in the 300°F oven. Baste about every 10-15 minutes. The lamb is ready when it has an internal temperature of 120-135°F. This temperature is a perfect rare to medium rare

To prepare the mint chutney:
In a small saucepan combine the vinegar, bay leaves and sugar. Reduce this by half. When finished drop the raisins in, turn off the flame and cover for 15 minutes or until raisins are plump. In separate saucepan combine oil and sliced shallots. Cook on medium heat until the shallots are just cooked through. In a large bowl combine vinegar and shallot mixture. Give this a pinch of salt and pepper. In a mortar and pestle pound the mint to a fine paste. Add this to the raisin mixture. When ready to plate reheat the potato-fennel gratin. Give the lamb one last baste and let rest a few minutes before slicing, Place gratin on the plate first. Lay the sliced lamb over the gratin and finish with the mint chutney.

Chef William Gioi of Mazzini Trattoria in Berkeley, California, specializes in Italian comfort food. These lamb chops are prepared very simply because, says Chef Will, "The flavor of the meat speaks for itself."

Lamb Chops:
Niman Ranch lamb chops (2 to 3 per person)
2 tbsp extra virgin olive oil, preferably Tuscan
Salt and pepper to taste
Lemon wedges

Salt and pepper chops and bring them to room temperature for 30 minutes. Heat olive oil in a pan until hot. Add chops and cook 3 1/2 minutes per side (for medium rare) until a nice crust forms. (Chops can alternatively be rubbed with oil and grilled over hot coals.) Drizzle with extra olive oil and serve with a wedge of lemon and the Summer Squash Gratin.

Summer Squash Gratin

Serves 5 (easily doubled)

2 white onions, thinly sliced
1 1/2 lbs summer squash, any variety (zucchini, pattypan, crookneck), cut into 1/2 rounds
Salt and pepper to taste 1 c Pecorino cheese, grated.

Preheat oven to 400°F
Stew onions in olive oil, salt and pepper over low heat until soft and golden. Line the bottom of a casserole dish with the onions. Layer the squash slices on top of onions. Salt and pepper to taste. Cover with grated Pecorino cheese. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and test for tenderness with a fork. Finish in the oven without foil for 10 to 15 minutes until the cheese forms a nice crust.

This recipe is from Bruce Aidells' and Denis Kelly's the Complete Meat Cookbook. Bruce lives in the Bay Area and loves cooking with Niman Ranch meats.

Serves 8-10

1, 10 lb Niman Ranch whole leg of lamb
1½ Tbsp olive oil
½ cup Dijon Mustard
1½ Tbsp chopped fresh rosemary
1½ tsp kosher salt
1 tsp freshly ground black pepper
1½ Tbsp minced garlic

Mix the paste ingredients together in a small bowl and set aside. Trim most of the visible fat from the lamb. Skewer or sew together any flaps of meat hanging from the bone. Brush the meat with the mustard-rosemary paste and let it sit for up to 2 hours at room temperature.

Preheat the oven to 350°F. Roast the Lamb in the middle of the oven for 1 hour. When the internal temperature of the thickest part 115° to 120°F, remove it from the oven if you want beautiful, rosy, rare lamb. A temperature of 130° to 140°F will yield a medium roast. A whole leg should take about 1¼ to 1½ hours to cook. Let the roast rest for at least 20 minutes, loosely covered with foil, before carving and serving.

 

This recipe is from Sante Salvoni, the chef of Slow Club in San Francisco.

Serves 6

3 pounds lamb shoulder, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oi

1 tablespoon unsalted butter
2 ounces pancetta, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
2 large carrots, cut into 1/4-inch dice
2 cloves fresh garlic, peeled and finely minced
1/4 pound cremini mushrooms, quartered
1 4 ounce can tomato paste
2 cups good quality red wine
4 cups chicken stock
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon chili flakes, (optional)
1 tablespoon kosher salt
Freshly ground pepper to taste
2 tablespoons unsalted butter
6 tablespoons coarsely chopped flat leaf parsley

1 pound fresh pappardelle pasta
Kosher salt
1 tablespoon unsalted butter, melted
2 cups grated Parmesan cheese

To braise the lamb:
Season the lamb with the kosher salt and ground pepper, coating all sides of the meat. Heat a non-reactive, heavy bottomed pan over medium high heat. Add the olive oil to the pan. When the oil is hot, but not smoking, add a single layer of lamb to the pot, leaving plenty of room between teh pieces.  Brown the lamb on all sides, working in several batches to prevent overcrowding the pot. Remove the browned lamb to a plate and discard any fat remaining in the pan

Lower the heat to medium and add the unsalted butter and pancetta. Brown the pancetta for about 4 minutes, scraping any bits that adhere to the bottom of the pan.

Add the onion, carrot, garlic and cremini mushrooms. Sauté the vegetables until they begin to lightly caramelize, about 15 minutes.

Add the tomato paste and increase the heat to high. Cook the mixture for about 1 minute, then return the browned lamb to the pot.

Add the red wine, reduce by half, and then add the chicken stock. Reduce the heat to low and simmer the stew until the meat is tender and the stock has reduced to a stew-like consistency, about 45 minutes. Turn off the heat and stir in the butter and half of the chopped parsley.

Prepare the pasta:
In a large, covered stockpot, bring 5 quarts of salted water to a boil. When the stew is finished, add the pappardelle to the boiling water. Cook the pasta until it is al dante, about 3 minutes. Drain the pasta and add it back to the pot. Add the melted butter. Toss gently and divide between six warm plates.

Make a small well in the center and divide the stew between the plates. Sprinkle liberally with the Parmesan cheese and the remaining chopped parsley. Serve immediately.

Meanwhile, prepare the pasta: In a large, covered stockpot, bring 5 quarts of salted water to a boil. When the stew is finished, add the pappardelle to the boiling water. Cook the pasta until it is al dante, about 3 minutes. Drain the pasta and add it back to the pot. Add the melted butter. Toss gently and divide between six warm plates. Make a small well in the center and divide the stew between the plates. Sprinkle liberally with the Parmesan cheese and the remaining chopped parsley.

Serve immediately.

 

Serves 8

3-4 Pound Niman Ranch lamb shoulder roast, boned and tied
2 tablespoons fresh rosemary, chopped
1 tablespoon grated lemon zest
2 tablespoons cracked black pepper
2 cloves garlic, minced
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
4 tablespoons olive oil
4 tablespoons unsalted butter
3 medium carrots, peeled and thinly sliced
1 medium onion, peeled and thinly sliced
4 cloves garlic, finely chopped
1 12 oz can chopped tomato
1 1/2 cups Zinfandel
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 bay leaves
4 cups chicken stock

To marinate the lamb shoulder: In a small bowl, combine the rosemary, lemon zest, black pepper, garlic and 1 tablespoon olive oil. Rub the lamb shoulder with the herb and olive oil mixture. Season well with salt and black pepper. Place the shoulder on a plate, cover and marinate for 4 hours or overnight

To braise the lamb shoulder:
Preheat the oven to 350º.
Heat the remaining olive oil in a sauté pan over medium high heat. Place the lamb shoulder in the pan and add two tablespoons of butter. Sear the lamb approximately 3–4 minutes on each side, until it is entirely brown.  Remove the shoulder to a large ovenproof pan at least 4 inches deep.
Discard the fat from the sauté pan. Add the onions, carrots, and garlic to the pan.
Sauté for 4-5 minutes or until lightly caramelized, stirring to scrape up any browned bits from the bottom.  Add the tomato, zinfandel, rosemary, thyme, oregano and bay leaf.
Reduce the liquid by half. Add the chicken stock and return to a simmer.
Pour the hot braising liquid over the lamb, covering at least 3/4 of the lamb shoulder. Place a lid on the pan and roast for approximately 4 hours or until the internal temperature of the meat is 210º.  While the lamb is braising, make the gremolata. See recipe below

To finish the dish:
Remove the braised lamb to a cutting board. While the meat is resting, use a large spoon or a small ladle to skim any fat that has risen to the surface of the braising liquid. Transfer a portion of the hot liquid and vegetables to a food mill or blender jar. To avoid spillover, puree the sauce in small batches until smooth. Pour the sauce into a small saucepan and return to a simmer. Reduce the sauce for approximately 10 minutes or until the thickened sauce coats the back of a spoon. Remove from heat. Adjust the seasoning if needed by adding salt and freshly ground black pepper. Whisk in the remaining two tablespoons of butter. Stir in the reserved gremolata.

Cut the string from the lamb and carve into 1/2-inch slices. Place on large platter and pour warm sauce over meat. Serve immediately.

Gremolata:
2 tablespoons garlic, minced
2 tablespoons parsley, roughly chopped
2 tablespoons grated lemon zest

In a small bowl combine the garlic, parsley and lemon zest. Cover and refrigerate until ready to use.

This recipe is from Su-Mei Yu's newest cookbook, Asian Grilling: Kababs, Skewers, Satays and Other Asian Inspired Recipes for your Barbecue. Top sirloin or London broil can be substituted for the lamb. Serve with Indonesia Peanut Sauce and/or Thai Sweet Pepper Sauce and Cucumber Relish, Indonesian Style.

Marinade (makes ½ cup)
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp sea salt
4 garlic cloves, minced (2 Tbsp)
1 tsp minced ginger
1 tsp cayenne pepper
1 tsp turmeric powder
2 shallots, minced (¼ cup)
2 Tbsp unsalted dry-roasted peanuts, ground
¼ cup tamarind juice
1 Tbsp vegetable oil (add only when using a blender)

Satay (makes 16 to 18 skewers)
1 pound boneless leg of lamb, top sirloin beef, or London broil
½ cup marinade
16 to 18 bamboo skewers, soaked in water for 30 minutes, then dried
1, 3 ounce can pineapple juice
Vegetable oil spray

Put the coriander seeds and cumin seeds in a skillet and dry-roast, one at a time, over medium-high heat. Slide the skillet back and forth over the burner to prevent burning. When the spice exudes a pleasant aroma, about 1 minute, remove from heat and transfer to a bowl to cool.

To make the marinade, pound the salt and garlic in a mortar and with a pestle into a paste. Add the ginger, coriander seeds, cumin seeds, cayenne, turmeric, shallots and peanuts one at a time, and only after the previous ingredients have been incorporated into the paste. Transfer to a mixing bowl and add the tamarind juice. Mix well. Set aside.

If using a blender, add all the ingredients including the oil and puree into a paste. Transfer to a mixing bowl and set aside. Store the marinade in a glass jar with a tight fitting lid. Refrigerate, it will keep for a week.

Diagonally, slice the lamb across the grain into strips, approximately 1/10-inch wide, or as thin as possible. Add to the bowl with the marinade. Mix well, coating the lamb thoroughly. Cover and let sit for an hour or for best result, transfer to a zippered plastic bag and refrigerate overnight.

Mound the charcoals onto one side inside the grill, leaving the other side empty. Heat the grill and while waiting for it to get hot, thread 4 to 5 pieces of the lamb onto a bamboo skewer into a tight bundle, covering 5 inches of the skewer. Repeat with the remaining meat. Add the pineapple juice to the bowl of leftover marinade and mix well. Set aside.

Spray the meat generously with the vegetable oil. Lay the skewer with the meat portion on the rack directly on the hot coals at medium-high heat. Line the skewers tightly close to each another. Brush lightly and frequently with the marinade and pineapple juice mixture. Turn frequently and grill until medium rare, about 3 to 4 minutes and for well done, about 5 to 6 minutes. Transfer to a platter and serve piping hot.

Copywrite Su-Mei Yu author of Asian Grilling, William Morrow, 2002