Episode 111: Cattle Call
Posted By Jacques Pepin On September 10, 2011 @ 5:10 pm In Episodes | Comments Disabled
[1]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 [2] packs a tangy rub and makes an impressive centerpiece. Veal Chops with Caper Sauce [3] uses the under utilized fresh sage for an herbal note, while Braised Beef in Red Wine [4] 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 [5].)
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:
[1] Image: http://blogs.kqed.org/essentialpepin/files/2011/09/jp111-80x80.jpg
[2] Spicy Rib Roast: http://blogs.kqed.org/essentialpepin/2011/09/17/spicy-rib-roast/
[3] Veal Chops with Caper Sauce: http://blogs.kqed.org/essentialpepin/2011/09/17/veal-chops-with-caper-sauce/
[4] Braised Beef in Red Wine: http://blogs.kqed.org/essentialpepin/2011/09/17/braised-beef-in-red-wine/
[5] Essential Pepin: http://blogs.kqed.org/essentialpepin/book-dvds/
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