The medium bodied wine plays well to
deep flavored meats and mushrooms.
Not exact matches
Whenever I am first cooking for a full on
meat eater, I always turn to these preparation because they retain the nutrients yet roasting adds
deep full
flavor to the vegetable.
Steaming the chicken in pandan leaves imparts a floral fragrance, while
deep - frying caramelizes the sugary marinade and browns the leaves, imbuing the
meat with a nutty
flavor.
The
flavor here is so good and
deep that I almost (almost) forgot that there was no
meat in there.
This will allow the
flavors to penetrate
deep into the
meat.
I prefer to sear my chili
meat (I cubed up a sirloin steak) because that magical caramelization process that happens in the skillet creates a
deeper, more complex
flavor.
Having grown up in Texas, I was raised to prefer sauce that's a little tangy, just a little bit sweet, and with
deep rich, slightly spicy
flavors that really highlight our prized smoky cuts of
meats.
Though I'm not a big
meat eater, I love the hearty,
deep flavor of smoked or grilled foods.
This MeatballMethod ™ yields
deep color (a.k.a.
flavor) along with tender
meat.
Roasting the vegetables along with a trio of umami - rich ingredients (miso, mushrooms, and kombu) give this
meat - free broth a
deep, satisfying
flavor that can be used in a variety of soups or braises.
Almond - Crusted Tofu with Roasted Garlic and Fennel Puree Asian - Style Lettuce Tacos Asparagus and Seitan Stir - Fry Avocado Tostadas Baked Barbecue Tofu Baked Risotto with Butternut Squash Barbecue -
Flavored Roast Tempeh Barbecued Tofu with Hoisin Sauce Barbecue -
Flavored Black - Eyed Peas and Collards Barbecue -
Flavored Roasted Tempeh and Vegetables Bean Tostadas Beer - Battered Tempeh Black Bean Burritos Black Bean and Chipotle Burgers by Candle 79 Black Bean and Rice Cakes Black Bean and Sweet Potato Burritos Black Bean, Mushroom, and Quinoa - Stuffed Peppers Black - Eyed Peas and Rice Black - Eyed Peas with Butternut Squash Cajun Beans and Greens Caramelized Onion - Butternut Roast with Chestnuts Chicken - Free Nuggets Chickpea Broccoli Casserole Chickpea Tart Chick»n»n' Dumplings Chipotle Veggie - Bean Burritos Corn and Veggie Enchiladas Corned Beefless Brisket and Cabbage Crunchy Asian - Style Chicken Alternative Salad Delicata Squash Boats with Red Rice Stuffing Dijon Rice with Broccoli Don't Be Crabby Cakes Dragon Bowl with Miso - Tahini Dressing Easy Curried Sweet Potatoes Eggplant and Spicy Italian Qrunch Burger Stacks Eggplant - Wrapped Quinoa Faux Turkey Casserole Field Roast and Orzo Salad Field Roast Deluxe Wellington Fragrant Three - Mushroom Tofu Stir - Fry Ginger Hoisin Rice Noodles Greek - Style Stuffed Zucchini Grilled Eggplant and Scallions with Miso Rice by Mark Bittman Grilled Polenta Holiday Stuffed Gardein Scallopini Indian Eggplant Pilaf Kung Pao Tofu Lemony Couscous with Chickpeas Lentil Burgers Mac and Cheese Taco Casserole Mac and Cheezeburger Bake Magnificent Mixed Beans and Bulgur
Meat - free Meatloaf Moroccan Chickpea Patties Mushroom - Pea Curry Mushroom Pita Fajita with Chimichurri Nutty Noodles Oven - Cooked Chickpeas with Orange and Lemon Oven - Fried «Chicken» Pad Thai Paella by Candle 79 Pilaf of Rice, Lentils, and Caramelized Onion Pineapple Not - so - Fried Rice Pinto Bean Sloppy Joes Pizza,
Deep Dish with Vegan Pepperoni Pizza Mummies for Halloween Portobello Mini-Pizzas Portobello Mushrooms Stuffed with Tofu Portobello Sloppy Joes Pot Pie Quinoa with Lentils, Butternut Squash, and Rapini Ratatouille and Quinoa Red Lentil Coconut Curry Savory Sweet Potato Tart Seitan and Polenta Skillet with Greens Seitan Cutlets Seitan Piccata Seitan «Jerk» Style Snow Pea and Mint Risotto Soy - Mirin Tofu over Rice with Broccoli and Peanut Sauce Spicy Peanut Noodles Street Tacos with Cilantro Cream Sauce Stuffed Gardein Scallopini Summer Rolls with Peanut Sauce Sweet and Sour Tofu with Broccoli and Almonds Sweet and Sour Veggie Skewers Sichuan Stir - fry with Fiery Peanut Sauce Thanksgiving Day Tofu ThanksLiving «Turkey» The White Pig's «Good Shepherd's Pie» Tofurky Tempeh Apple Veggie Saute Tofu - Stuffed Portobello Mushroom Tuscan White Bean Pizza Two - Bean Taco Pizza Vegetable Casserole with Biscuit Topping Veggie Kebabs with Pomegranate - Peach Sauce West Indian - Style Channa Wrap White Pizza with Caramelized Onions Wieners and Beans Wiener Wraps Wild Mushroom Risotto Wild Rice with Peas, Lemon Zest, and Tarragon Yakisoba Noodles with Tofu and Bok Choy Zucchini - Potato Casserole
The unfortunate reality of grass - fed beef is despite its undeniably
deeper, more intense
flavor, the
meat will be leaner than the old corn - fed standby.
It's the best way to bring out the
deep, rich
flavor of brisket, ribs, and other cuts of
meat that simply taste best when they're smoked until the
meat melts off the bone.
As much as I love the
deep, rich
flavor of chicken, sometimes I just want chunks of vegetables without the
meat.