Meat and Potatoes Simple Recipes that Sizzle and Sear
Armed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are.
Inspired by his early years on a Southwest cattle ranch, he followed his carnivorous curiosity across the country, seeking the choicest cuts and best ways to cook them. There’s nothing like the thrill of throwing a pat of butter in a hot pan and searing a perfect steak, or grilling a pork chop, or braising chicken. Meat and Potatoes presents 52 irresistible and simple meals—one for every week:
• Pepper-Crusted New York Strip Steak, Hand-Cut Fries & Wilted Mustard Greens
• Pan-Seared Pork Tenderloins, Granny Smith Apple Mashed Potatoes & Roasted Fennel Ragu
• Turkey Kabobs, Tzatziki Couscous Salad & Eggplant Caviar
• Lamb Medallions, Sweet Potato Galette & Crusty Fried Green Tomatoes
Here, too, are one-pot recipes, including Shepherd’s Pie Cupcakes and Paella with Pepper Bacon, plus ideas for sandwiches to make with leftover meat. Meals that take less than an hour are highlighted throughout for fast, delicious weeknight options. Rahm’s knowledge about meat and rustic recipes from the range will help you upgrade your dishes, no matter who rides into town.
Lucia Watson was born in Minneapolis. She received her undergraduate degree in French from the University of Minnesota. Lucia is a well-known chef and restaurateur who owns one of Minneapolis’s top restaurants, Lucia’s. She has studied with Madeleine Kamman at the School for American Chefs, has run a successful catering business, and teaches cooking throughout the Twin Cities area. Her family has deep roots in Minnesota and both her grandmothers were outstanding cooks — heartland cooks — who passed down their talent, their passion for cooking, and their recipes to Lucia, who uses them in her own cooking.Beth Dooley was born in New Jersey. She received her undergraduate degree from St. Lawrence University and a master’s degree in writing from the University of New Hampshire.
Beth is an experienced cook and food writer. A transplanted Easterner, she has lived in Minneapolis for fifteen years, writing for several of the major food companies located in the Midwest and for local and national magazines. Her books include It’s the Berries and Peppers Hot and Sweet, both published by Garden Way. She is married and has three children. Lucia and Beth have coauthored articles for several magazines, including Fine Cooking.With more than 80 photographs and illustrations.
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