Flank steak makes for a delicious and quick weeknight supper. Ralph marinates it in a gentle BBQ-style sauce, then grills or slices it, which we sometimes share with chopsticks while watching golf.
Category: Meat
Explore meat recipes for the stovetop, oven, BBQ, and grill using beef, duck, lamb, chicken, and pork.
Smoky Duck Breasts on a Charcoal Grill (with Charred Tomatoes)
Smoky duck breasts, seasoned with herbes de Provence and grilled over charcoal, combine tender meat, crisp skin, and the aroma of open-fire cooking. Grilled tomatoes add a sweet, charred balance over fresh arugula and soft mozzarella. Top with freshly grated Parmesan and a drizzle of olive oil for a simple yet elegant dish where smoky, savoury, and fresh flavours come together beautifully.
Moroccan-spiced Leg of Lamb
Our friends had us over dinner and served Moroccan Chicken Tagine, a delicious stew made with chicken, Moroccan spice, olives, orange peel, and more made in a tagine (a clay cookware).
To our delight, they gifted us a bag of the Moroccan spice blend they used in the dish, which we have since used on chicken legs and this recipe for leg of lamb.
Smoked Beef Brisket on a Charcoal Grill
Smoked Texas-style brisket done low and slow on a charcoal grill. This recipe uses a simple 3-ingredient rub, cherrywood smoke, butcher-paper wrapping, and an overnight rest for tender slices with great bark and flavour.
Chicken Cacciatore (Hunter’s Chicken)
A rustic Italian classic, this Chicken Cacciatore is rich, hearty, and full of flavour. Tender chicken is simmered in a savoury tomato and herb sauce with pancetta, making it perfect for an easy weeknight dinner or satisfying leftovers.
Pan-Seared Veal Cutlets with Za’atar
Friends introduced us to the za’atar spice during a salsa and mango chutney canning session. The enchanting aroma of this Middle Eastern spice is earthy and herbal, with a touch of citrus. When I smell it I think of a warm bread coming from the oven. Za’atar can be used to season vegetables, added to…
Grilled ‘Edelstück’ Lamb Ribs
Lamb ribs from a unique cut are grilled to a herby, smoky perfection and are just as enjoyable the next day, served cold.
Oma Marion’s Oven-baked Pork Roast with Hefeklöße
Ralph has fond memories of his mom making this meal. Hefeklöße are a German version of a steamed dumpling and are ideal for mopping up gravy. Or you can pour a sweet fruit sauce over top and have them for dessert. Whenever Ralph makes them, I devour at least three or four. If you make…
Low and Slow Oven-Baked Pork Spareribs with Homemade BBQ Sauce
In winter or unfavourable grilling weather, baking ribs low and slow in the oven is equally delicious and results in tender, fall-off-the-bone meat. Making a homemade BBQ sauce is easy, doesn’t have added preservatives, and allows you to tweak the sweet and savoury flavours to your liking. Pork spareribs are incredibly inexpensive in Germany and…
Schnitzel and Sauerkraut
Master a classic schnitzel and immunity-boosting sauerkraut at home. Crispy golden schnitzel with veal, pork, or chicken, paired with savory, tender sauerkraut.