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Ground Lamb Ragu with Egg Noodles

My rich and creamy Ground Lamb Ragu Sauce is made by slowly simmering some traditional vegetables, like carrots, onions, and celery, with ground Ontario lamb, Prosciutto ham and herbs like rosemary and thyme to create a ragu sauce recipe that is complex and has a more intense flavor than a more traditional ragù sauce.

Lamb Ragu

Rich and Creamy Lamb Ragu

My recipe is a twist on a classic Ragù alla bolognese. It has some common elements, like a thick consistency, intense flavor, and mahogany in color. However, I’m using ground lamb instead of ground beef (although you can certainly use ground beef or even ground pork) and I’m serving it over broad egg noodles instead of tagliatelle pasta. Click the link for the complete recipe and HD cooking video.

Guinness Irish Beef Stew

Whether it’s for St. Patrick’s day, or a warm and hearty stew for a cold winter night, my Guinness Irish Beef Stew is savory and loaded with flavor.   It goes well with some sour dough bread, which is ideal for dipping in and mopping up every last drop of the thick and rich Guinness stew broth.

Guinness Irish Beef Stew

Guinness Irish Beef Stew

My Irish Stew Recipe uses hearty ingredients like potatoes, onions, and celery which add depth and character.  Green peas and carrots help balance the slight bitterness of the ample Guinness Draught that I add to create a rich and hearty stewing broth.  Click the link for the complete Guinness Irish Beef Stew recipe and HD video.

Beef Bourguignon Recipe

My Beef Bourguignon Recipe uses Beef Cheeks and Beef Neck for melt-in-your-mouth tender beef in a rich, creamy, Burgundy wine sauce. The recipe is inspired by Julia Child’s Beef Bourguignon recipe, and uses ideas from Tyler Florence to reduce complexity (but not flavor!). My main twist on this recipe is to use rarely-used but oh-so-tasty cuts of beef to bring the flavors to another level.

Beef Bourguignon

Beef Bourguignon

By using Beef Cheeks and Neck of Beef and slowly braising them for several hours, the beef becomes tender and begins to break down the the collagen and connective tissue until all that remains is melt-in-your-mouth goodness.  The added bonus is that these cuts are inexpensive but on-point for flavor.  Click the link for the complete recipe and HD cooking video.

Pork Meatballs with Home-Made Tomato Sauce

My Pork Meatballs are tender and juicy on the inside, and slightly crispy on the outside.  I use uncooked pork sausages (although you can use ground pork if you’d like) for flavor, and add grated apple and onion to my Pork Meatball Recipe to give them amazing texture on the inside and outside.

Pork Meatballs with Home Made Tomato Sauce

Pork Meatballs with Home-Made Tomato Sauce

In this episode of Cooking In HD, I show you how to make pork meatballs with my Home-Made Tomato Sauce that is simple to make, but complex in flavors with herbs like basil, thyme, oregano, and served with a splash of quality balsamic vinegar and extra virgin olive oil.  Click the link for the complete recipe and High Definition cooking video.

Rosemary Walnut Pesto Pasta

This Rosemary Walnut Pesto is a departure from a traditional Basil and Pine Nut Pesto, but its more intense flavors go well with bold meats like Lamb or Duck.

Rosemary and Walnut Pesto Pasta

Rosemary and Walnut Pesto Pasta

Click on the link for the complete Rosemary Walnut Pesto Pasta recipe and HD instructional video.

Pistachio Herb-Crusted Rack of Lamb

Your dinner guests will go nuts for this Pistachio and Herb Crusted Rack of Lamb.  I used Frenched Rack of Lamb, which basically means that the meat, fat and membranes that connect the individual rib bones have been removed from the rack of lamb, to give it a clean look for an elegant meal.  I then covered the rack with Dijon-honey mustard, and crusted it with Pistachio nuts and Rosemary herb – but you can use other complimentary herbs like mint and thyme.

Rack of Lamb with Pistachio and Herb Crust

Rack of Lamb with Pistachio and Herb Crust

The result was this elegant dish which I served with my Rosemary and Walnut Pesto Pasta, which I made in my mortar and pestle.  Click the link for the complete Pistachio Herb-Crusted Rack of Lamb Recipe and High Definition video.

Coconut Shrimp with Sweet Red Chili Sauce

This Coconut Shrimp Recipe is a holiday favorite of my family’s.  The dish is prepared by dredging large coconut shrimp in sweet coconut shavings, and deep frying them to form a crispy and sweet coconut crust.  I serve these with Thai Sweet Red Chili Sauce which compliments the sweetness of the coconut shrimp with some balancing heat.

Coconut Shrimp

Coconut Shrimp

Click the link for the complete Coconut Shrimp Recipe as well as the Sweet Red Chili Sauce Recipe, and the HD video.

Moroccan Chicken with Apricots and Almonds

This sweet and savory Moroccan Chicken Recipe was made without using a tagine.  I used dried apricots and chicken thighs to create a hearty and comforting stew with prominent, cinnamon, honey, and apricot flavors.  I toasted almonds and scattered them over the dish to add texture, as well as to garnish the plating.

Moroccan Chicken with Apricots and Almonds

Moroccan Chicken with Apricots and Almonds

Click the link for the complete Moroccan Chicken recipe and HD instructional video.

Lamb Kebabs with Pistachios and Tzatziki

This Lamb Kebab Recipe is made with Pistachios, Tzatziki, and wrapped in a pita with french fries and veggies; it is inspired by my many trips to Europe.  While traveling throughout Europe, on any given night, after leaving the club or pub I would head to the nearest street meat stand to pick up a Döner kebab or Lamb Gyro, with assorted toppings, and always wrapped with fries.  What a perfect way to cap off a night out!

Lamb Kebabs with Pistachios and Tzatziki

Lamb Kebabs with Pistachios and Tzatziki

One of my favorite places to grab a Gyro was at Lucky’s Souvlakis on the island of Santorini, Greece.  And this Lamb Kebab Recipe contains some of my favorite elements of Lucky’s Souvlakis – fresh lamb, tzatziki, lettuce, tomatoes, and of course, french fries! Read more for the complete recipe and HD cooking video.

Bucatini all’Amatriciana with Guanciale and Pecorino Romano

Inspired by a Lidia Bastianich recipe, I decided to make a classic, spicy pork pasta called Bucatini all’Amatriciana.   This pasta dish is served with bucatini, a tubular spaghetti-like pasta that goes well with thick sauces.  However, the star of the show is Guanciale, a salt-cured pork jowl (cheek). It’s similar to pancetta (which is made from pork belly), but not as lean, and has a more ‘delicate’ texture than pancetta.  The other key ingredient is Pecorino Romano, a hard, salty Italian sheep’s milk cheese.  I used a Pecorino Romano called Moliterno which was a bit milder, and infused with Black Truffle Paste which gave this meal an added dimension.

Pasta all'Amatriciana

Pasta all'Amatriciana with Guanciale and Pecorino Romano

The result looks much like a typical spaghetti with tomato sauce, but it’s anything but.  Very rich and luxurious in flavor, a hearty comfort food for those cold winter evenings.  Much enjoyed with a medium to full bodied wine like a Valpolicella.  Click the link for the complete recipe and HD instructional video.

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