Classic Russian Beef Stroganov in Portobella

When in Doubt, Kabob It!

Italian sausage meatball, crimini mushroom, bell pepper and onion Kabob

Minced chicken and shrimp with ginger, garlic, thai basil and mushroom kabob

Classic beef kabob

Salad Season II

Grilled Japanese eggplant on a bed of gingered black lentils. Dressed with thyme, lemon juice, walnut oil and chopped walnuts    

Black & Blue, Broiled Steak Salad 

Filet mignon, avocado, marinated red onion and mushroom, steamed purple potatoes, carrots, 

black lentils, blue cheese crumbles on a bed of mixed greens. 

Lightly dressed with a fresh herb (thyme, rosemary) and red wine vinaigrette 

7th and Fig Farmers Market Roasted Veggies (and a Sirloin)

Cauliflower coated with curry and a splash of olive oil before roasting

The only thing better than this is the leftovers! Delicious salads and sandwiches are a promise when last nights  roasted veggies are added to farmers market fresh mixed greens, or snuggled between slices of your favorite artisanal bread, such as or La Brea . Roasted veggies are one of those dishes that is even better the next day! Boulangerie

Quick Herb Rubbed Boneless Beef Top Loin Roast

A simple dry rub of fresh herbs... thyme, sage and rosemary, sea salt, fresh cracked pepper and a splash of olive oil to hold it together, applied to roast 6 hours before roasting. Roast is removed from refrigeration 90 minutes before roasting, spuds, carrots and onions accompany the roast in a well preheated 450 oven for 15 minutes, temp is reduced to 350 for remaining cooking time of 30 minutes-ish...use your trusty meat thermometer for best results.
For more on roast beast technique click here

Traditional Sunday Dinner, Roast Rib Of Beef

Roast Beast is simple, easy and absolutely delicious to any carnivore with these simple steps.

The most important step with any recipe or cooking instructions (or any instructions for that matter), is to read through them two or three times

Purchase USDA Prime if possible, found at your better meat markets such as Huntington Meat Market *(323- 938-5383),  
and if you have no other choice- Costco. 

 Much of the beef available at Huntington Meats is from Harris Ranch,

Buying from Dan and Jim at Huntington Meats gives you an excellent excuse to go to the Farmers Market

an authentic L.A. experience, this is the original farmers market started during the depression by two young, savvy guys trying to make a difference....and they did! Farmers markets can be found all over the U.S thanks to Roger Dahlhjelm and Fred Beck.

Or buy direct, the natural** healthier choice from the top chefs choice, Niman Ranch  or Snake River Farms.

Purchase USDA Choice if necessary, available at Ralph's or any good supermarket.
 Downtown Los Angeles Ralph's at 645 West 9th St,  has an excellent meat department, and this location also carries USDA Prime Beef. 

A full prime rib roast consists of 7 ribs, and will weigh an easy 15 pounds. 

We are using a two rib roast here weighing just over 4 pounds it will need a little less than one hour in the oven. 

Remove roast from refrigeration allow to come to room temperature, one hour per pound is about right.

pat dry with paper towels.

Preheat oven 450

....if you do not have an oven thermometer go get one now, available at any decent grocery store....

skip the convection oven, an old school oven is best and reduces the risk of drying out the roast.

Apply 2 TB of butter to cut ends of roast, and a dry rub of fresh thyme, rosemary, fresh cracked pepper, and possibly a few whole garlic cloves for the pan.  

What about the salt? No salt, none, skip the salt for a truly juicy roast.

Place roast in a heavy roasting pan fat side up, ribs down, the ribs will act as a natural rack.

Insert meat thermometer in thickest part of roast not touching bone.

Place roast in 450 preheated oven

 don't open the oven door or feel the need to mess with the roast, trust your (excellent, high quality) meat thermometer to let you know when it's done. Do Not rely on the timer, trust your thermometer, and only the thermometer.

Roast at 450 for 15 minutes, reduce to 350 for remaining roasting time.

1/2 to 3/4 of the way through the estimated cooking time begin checking the meat thermometer, quickly baste the roast with the pan drippings while you are in there.....

Cooking time: Allow 12 minutes per pound for rare,  15 minutes for medium,  

and well done roast beef should simply not be done. 

Prime meats cook slightly faster than choice

When thermometer reaches 120 it's done, remove roast from oven,

yes, I said remove from oven...take it out! I promise you the roast will continue to cook while out of the oven, ultimately reaching a temp of  about 130 resulting in a perfect rare to medium rare  roast beast. 

Carefully remove roast from roasting pan to a serving dish, cover loosely with tin foil and  allow to rest for 20 minutes or even an hour.                             
Allowing meat to rest after cooking is critical, this step  allows the meat to finish cooking and guarantees juicer meats as well as a insuring rested and relaxed chef..

*Dan Vance's Huntington Meats (butcher shop) on 3rd in Los Angeles is not to be confused with the Huntington Meats ( meat packers, processors) of Montebelo. 

Huntington Meat Packers of Montebello experienced a massive beef recall for E. coli at the beginning of the year. Contamination and the necessary recalls are becoming more, and more common with the massive, commercialized meat packing plants...

** all Natural:

• Humanely Raised on Sustainable U.S. Farms and Ranches
• Never Given Antibiotics - Ever
• Never Given Any Added Hormones - Ever
• Fed All Vegetarian Feeds

Roasted Root Vegetables and a Rump Roast for Fido

Potatoes, parsnips, rutabaga, carrots, turnips, and mushrooms...drizzled with olive oil, thyme, sea salt and cracked pepper.  Roast at 450 for 1 hour

Fajita Quesadilla and Black Beans

Lettuce Wrap

Beef, thai basil, shiitake mushroom, bean sprouts, minced garlic*, ginger, nam pla,
Shrimp, ground pork, cilantro, garlic, fresh grated ginger, lite soy sauce,

Firm tofu is an excellent stand in for animal protein

*Don't be shy with the garlic, and minced works best, garlic mashed into a paste will add an undesirable bitter quality

NY Strip Steak with Fresh Herb Rub

Tiny Tostadas with Filet Mignon, Black Bean and Chili

Is the Dalai Lama an Herbivore or an Omnivore?

Organic and hormone free is better if for no other reason than less cows equals less potential exposure to the dangerous pathogens that are so rampant in commercial beef plants, antibiotics are routinely, and at times continuously, administered in commercial feed lots.

organic and local provides superior flavor and food safety

The dalai Lama is a 'Harmonyivore', essentially... if you call that food, and are so gracious as to serve it to me, thank you, it's delicious!
The Dalai Lama does not make animals a part of his daily diet......and he does not trip out into a tirade at their presence at a meal.