8021 Clayton Road
St. Louis, MO 63117
Ph: 314-862-COOK (2665)
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Main Dish Meat Archive

Pull out all the stops for New Year’s Eve with this very elegant lamb dish. Saddle of lamb is the whole loin (which comes from the back of the lamb) — in other words, lamb loin chops that have not been cut up. In beef, this cut is the T-bone or porterhouse steak. Boning the whole loin […]

“Put that knife down!” “Aren’t you ready to eat?” “Yes, but the meat needs to rest!” “It’s cooked, shouldn’t we eat it while it’s hot?” “The meat will stay hot for a long time, but if you cut it now, you will lose the juices all over the cutting board. The meat needs to rest and […]

On KMOX radio today, a caller asked for a new pork tenderloin recipe. Here it is: Ginger-Mustard Pork Tenderloin 1 pork tenderloin, silverskin removed 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon ground ginger Combine the pepper, cumin, coriander, mustard, salt, and ginger in a […]

There are generally two reasons why people do not cook: “I love to cook, but I don’t have time” or “I live alone and I can’t cook for one person.” Here is a recipe to solve both dilemmas. This stir-fry is fast to make; start by cooking the rice and the rest of the meal […]

Dear Anne, I want to thank you for my wonderful session with you on Friday. We had such fun and learned a lot. Even the little tricks like how to cut an onion and let meat stand are invaluable — and I’m practicing cutting out heart shapes! Fondly, Lenore She took a two-hour cooking tutorial […]

A difficult question to answer is, “how many does this recipe feed?” All depends, are you feeding football players or little old ladies? Is this dish the only food or part of an extensive buffet? Diners eat wildly different calorie amounts. I can serve what I think is an appropriate serving size, but if you […]

We celebrated Valentine’s Day last night at Kitchen Conservatory with a spectacular menu of shrimp, scallops, lamb, and chocolate. Play of the night: one of the students said he bought the class as a Christmas gift for his girlfriend, which was a twofer — he got credit for both Christmas and Valentine’s Day with one gift! […]

smoked pork tenderloin, pear marmalade, spaetzle, angel food cake

Baby, it’s cold outside; time to use the dutch oven. What is a dutch oven and what’s the point of using it? A dutch oven can be used on top of the stove (direct heat), in the oven (indirect heat), and is pretty enough to serve at the table. Enameled cast iron is the most […]

When a recipe calls for “deglazing with wine,” what does that mean? What wine should a cook use? We did a comparison in cooking classes recently and we were amazed at the results. Better wine really does make a better sauce. When we made steak bordelaise with a $5 cabernet, the sauce was sharp and […]