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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.
Lamb is reestablishing its popularity in American cuisine after a long decline -- the Herb-Roasted Leg of Lamb with White Bean, Fennel, and Olive Ragout combines traditional Italian ingredients with savory roasted lamb. And with the ready availability of farm-raised varieties, fresh game, once the mainstay of the frontier table, is garnering a new following among American cooks with dishes like the Roasted-Shallot-and-Mustard-Crusted Rabbit Loin with Chanterelles and Fava Beans.
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!
