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Episode 111: Cattle Call
Posted By Jacques Pepin On September 10, 2011 @ 5:10 pm In Episodes | Comments Disabled
There are times when Jacques craves a good steak, so he shows his colleague, Chef David Shalleck, how to perfectly cook and mark, Grilled Steak with Lemon-Thyme Butter. For large get-togethers or celebrations, Jacques’ Spicy Rib Roast  packs a tangy rub and makes an impressive centerpiece. Veal Chops with Caper Sauce  uses the under utilized fresh sage for an herbal note, while Braised Beef in Red Wine  becomes a delicious meal from an often overlooked cut.
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin .)
Article printed from Essential Pepin: http://blogs.kqed.org/essentialpepin
URL to article: http://blogs.kqed.org/essentialpepin/2011/09/10/episode-111-cattle-call/
URLs in this post:
 Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp111-80x80.jpg
 Spicy Rib Roast: http://blogs.kqed.org/essentialpepin/2011/09/17/spicy-rib-roast/
 Veal Chops with Caper Sauce: http://blogs.kqed.org/essentialpepin/2011/09/17/veal-chops-with-caper-sauce/
 Braised Beef in Red Wine: http://blogs.kqed.org/essentialpepin/2011/09/17/braised-beef-in-red-wine/
 Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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