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:
- Asian Beef Short Ribs with Chinese 5 Spice and fig red wine reduction sauce, veggies and rice
- Lamb Stew w/potatoes, broccoli, preserved lemons and Moroccan tagine spices
- 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