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Meat and Potatoes: Simple Recipes that Sizzle and Sear, by Rahm Fama
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Armed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are.
Inspired by his early years on a Southwest cattle ranch, he followed his carnivorous curiosity across the country, seeking the choicest cuts and best ways to cook them. There’s nothing like the thrill of throwing a pat of butter in a hot pan and searing a perfect steak, or grilling a pork chop, or braising chicken. Meat and Potatoes presents 52 irresistible and simple meals—one for every week:
• Pepper-Crusted New York Strip Steak, Hand-Cut Fries & Wilted Mustard Greens
• Pan-Seared Pork Tenderloins, Granny Smith Apple Mashed Potatoes & Roasted Fennel Ragu
• Turkey Kabobs, Tzatziki Couscous Salad & Eggplant Caviar
• Lamb Medallions, Sweet Potato Galette & Crusty Fried Green Tomatoes
Here, too, are one-pot recipes, including Shepherd’s Pie Cupcakes and Paella with Pepper Bacon, plus ideas for sandwiches to make with leftover meat. Meals that take less than an hour are highlighted throughout for fast, delicious weeknight options. Rahm’s knowledge about meat and rustic recipes from the range will help you upgrade your dishes, no matter who rides into town.
- Sales Rank: #1179603 in Books
- Published on: 2014-07-01
- Released on: 2014-07-01
- Original language: English
- Number of items: 1
- Dimensions: 9.24" h x .76" w x 7.41" l, .81 pounds
- Binding: Paperback
- 240 pages
About the Author
RAHM FAMA grew up on a ranch in Santa Fe and cooked his way through Austin, Phoenix, Scottsdale, New York, Colorado Springs, and St. Lucia, and most recently was the executive chef of The Lodge at Vail. He is the corporate chef at US Foods, the nation’s leading food distributor, and he regularly teaches cooking classes. Rahm was the host of Food Network’s primetime show Meat & Potatoes. He lives in Southern California.
Most helpful customer reviews
3 of 3 people found the following review helpful.
Not Your Typical Meat and Potatoes...
By Andrew'sMom
I hesitated picking out Meat and Potatoes by Rahm Fama. Meat and potatoes -I'm so pass meat and potato recipes or so I thought. I thought they would be simplistic - well I was wrong . Titles can be deceiving. This book's title should be Meat, Potatoes and Beyond.
When I opened the book to the first recipe combination that included kimchi, I was happy! Meat and Potatoes includes recipes for smoked paprika parsnip fries, "mushroom" (shaped) potatoes chimichurri, pastrami flank steak, braised short ribs with ginger port risotto, cambozola barley risotto, sesame brown rice cakes, curry pear slaw, white pepper-crusted rack of lamb with creamy truffle pistachio potatoes and dozens of more great twists on meat and potatoes. There is even a chapter on game as well.
Tonight I made the pistachio crusted pork Milanese and again I was impressed. The chops were incredibly flavorful and moist. So easy and delicious with perfect instructions. I also made the coconut risotto - really unique and tasty.
This past weekend I had a peanut satay chicken with a pickled cucumber and red onion condiment on the side and it was fantastic - I think the banh mi pork with peanut butter and cucumber salad will be made very soon from this book as well as the waffle fried chicken with maple bacon collards. On Andrew's birthday I made waffle battered chicken tenders and they were fantastic - I am anxious to try Fama's recipe. I am looking forward to making a great deal of Fama's recipes.
I am happy I chose this book from Blogging for Books. I will be using it a great deal to up my meat and potatoes game.
I'm editing this to include a note -- yes, the cover isn't beautiful - but I don't have a problem with the quality of the printed materials - inside the photographs are beautiful - and it's a paperback - I do prefer hardback - but I'm not going to miss out on tons of incredible recipes because of that.
2 of 2 people found the following review helpful.
Great tips!
By DL Kamstra
From the first pages of the introduction to the snippets before each recipe, it is obvious that Rahm Fama is passionate about his meats. As he should be, afterall, meat does tend to be the stars of a lot of meals. Included in each section, are some thorough and helpful descriptions of how to select the best meats. He even talks about the differences of how animals are raised and how that can affect the meat as well. I don’t know as much as I probably should about selecting the best cuts of meat, and I’ll probably be referring to those pages often.
The part that I’m a bit more indifferent about are the recipes themselves. There weren't too many that actually had a strong appeal to me. I’ll admit that I can have a picky palate at times, but for whatever reason, I wasn't that impressed. With that said, the pictures in the book are phenomenal, so maybe that will encourage me to try some of them in my kitchen.
**I received a free copy of this book from Blogging For Books in exchange for my honest review**
1 of 1 people found the following review helpful.
Get Your Fork and Knife Ready!
By Conny
Title: Meat and Potatoes
Author: Rahm Fama with Beth Dooley
Photographer: Jennifer May
Publisher: Clarkson Potter
ISBN: 978-0-307-98524-8
“Armed with a cast-iron skillet and the best ingredients he can find, meat-loving chef Rahm Fama serves up a fresh take on chuck wagon cuisine for flavorful meals you can enjoy no matter where you are,” states the back jacket of his cookbook, "Meat and Potatoes: Simple Recipes that Sizzle and Sear."
At two hundred and forty pages, this paperback targets those looking for meat recipes that can be made in less than an hour. After an introduction explaining the author’s upbringing and love of cooking along with buying and cooking meat tips, the book is divided into six chapters. Full-page colored photographs cover almost all of the completed concoctions. The ending has sources and resources, acknowledgements, and an index.
Recommending “grass-fed,” “pastured,” or “free range” meats, Fama considers the cast-iron skillet and thermometer essentials in the kitchen when cooking. Meat should be brought to room temperature before cooking and allowed to rest so juices are redistributed as the meat cools.
With over fifty-two balanced meals consisting of a meat, starch, and vegetable, the recipes are separated into beef, pork, chicken and turkey, lamb, game and one-pot favorites that cover one to four pages each. All but the last section discuss selecting the meat, general cooking rules, and different cuts.
Each meal begins with the title, followed by the chef’s notes and serving size. The meat recipe is listed first with the ingredients in a bold font and numbered directions below. The starch and vegetable recipes follow in the same format. There is no total preparation times or information on calories.
Some of the delicious sounding meals are:
*Roasted Prime Rib-Eye Steak with “Mushroom” Potatoes Chimichurri and Garlic-Thyme Romanesca
*Grilled Pork T-Bone with Creamy Horseradish Potato Gratin and Grilled Balsamic Red Onions
*Asian Chicken Wings with Sesame Soba Noodles and Carrol-Apricot Slaw
*Lamb Parmesan with Mint-Tomato Sauce, Orzo with Chevre, and Stovetop Ratatouille
*Crispy Duck Leg Confit with Warm Potato Salad and Chile-Braised Napa Cabbage with Strawberries
*Grilled Curry Chicken with Sweet Potatoes and Peas
With plenty of variety and combinations, the full-page photographs force readers to wish they had a fork and knife readily available looking at the life-sized, mouth-watering creations to make.
Thanks to Blogging for Books for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.
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