Meat, particularly beef, has long been synonymous to Americans with abundance at the table. Let professionals from the American Academy of Chefs show you how to make oh-so-juicy, tender meat dishes.
Recipes of our ancestors
As American cuisine continues to embrace influences from around the world, we are preparing a wider variety of meats, some of which, having once enjoyed popularity with our immigrant ancestors, are at last making a long-deserved resurgence in American cooking.
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Pork is a versatile meat that can make an elegant main course-try the Pork Loin Stuffed with Apples and Raisins, or the Bacon-Wrapped Cinnamon Pork Loin, which uses two varieties of pork, as well as fresh herbs and pine nuts. Classically-southern Smothered Pork Chops are updated here with the addition of tropical pineapple and peanut butter.
Have no fear, however -- beef is not neglected here. The Sake-Glazed Stuffed Beef Tenderloin, with its Asian-inspired flavors, or the Grilled Beef Steak with Peanut-Crusted Potato Cake, which puts a nouvelle spin on the traditional meat-and-potatoes combination, are sure to satisfy the cravings of the most demanding carnivore.
Here are the recipes!
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About the author: This excerpt comes from American Harvest by Fritz Sonnenschmidt (Editor), Dennis Gottlieb (Photographer), The American Academy of Chefs.
