I’ll be with a cooking student this coming Tuesday. She wants to learn different methods to make meats.

Click here to see the 6 dishes I suggested to her.

Below is the shopping list for the 3 dishes she chose to make:

1. Asian Beef Short Ribs with Chinese 5 Spice and fig red wine reduction sauce, veggies and rice
2. Lamb Stew w/potatoes, broccoli, preserved lemons and Moroccan tagine spices
3. Poached Chicken Marbella w/black and green olives, capers, red sherry, red wine and fresh oregano

The shopping list

Meat counter

• Short Ribs, 14 ribs
  (one rib per serving….  10 people at the potluck, plus 2 servings (for her and her husband), plus 2 ribs “for the pot” (meaning extra… b/c …being that the ribs vary in size – I’d rather have a bit extra rather than be short on the number of servings).
  MUST DO: ask the butcher to cut the ribs into 4 pieces, cutting across the bone (each person will have 4 pieces)
• Chicken breasts, 2 halves
  MUST DO: ask the butcher to cut the breasts into small stew-meat-size pieces
• Lamb shanks, 4 (or enough for 2 servings)

Canned/dry goods (includes spices)

• Chinese 5 Spice, 2 tbls
• Tagine spices, 3 tbls (Ras El Hanout, I’ll bring this)
• Arrowroot, 1 tbls (I have plenty of this and will bring it)
• Oregano, dried, 1 tsp
• Green olives, whole, pitted, 1/4 cup
• Black olives, whole, pitted, 1/4 cup
• Capers, 1-2 tbls, and the liquid
• White wine, 2 cups
• Red wine, 1 bottle
• Red sherry, 1/4 cup (or 1 tbls balsamic vinegar)
• Balsamic vinegar, 1/4 cup

Bulk foods

• Mission figs, dried, 20

Produce

• Oranges, 2
• Fresh oregano, 1 tbls
• Potatoes, fingerlings, 10
• Tomatoes, 3 or 4
• Broccoli, 1 head
• Carrots, 5
• Zucchini, 5
• Onion, yellow, 1
• Onion, red, 1
• Garlic, 1 bulb
• Ginger, 2 inch

Deli counter

• Preserved lemon, 1 small