Chef Tim Love of the Lonesome Dove Western Bistro in Fort Worth, Texas, adores making big food—large cuts of meat, whole fish, hefty turkeys—then turning the leftovers into amazing dishes.
Leg of Lamb
Love tackles a seven-pound leg of lamb that's been rubbed all over with a roasted garlic-and-herb paste and baked on a bed of leeks.
Love tosses slices of lamb with arugula, crunchy pecans and goat cheese.
After stuffing an eight-pound wild salmon with citrus, fennel, garlic and chiles, Love ties it up and roasts it.
Love uses salmon, bacon and watercress to make exceptional sandwiches.
Crisp slices of pancetta blanket a 13-pound turkey.
Love's Mexican-style soup starts with a rich turkey broth, enhanced with shredded turkey and hominy (dried corn kernels).
Inexpensive pork shank—a notoriously tough cut—becomes tender and succulent after a long, slow braise.
Love folds juicy shreds of pork into tortillas along with sautéed peppers and onions and tangy goat cheese.
The Lonesome Dove Western Bistro: 2406 N. Main St., Fort Worth, TX, 817-740-8810; 29 W. 21st St., New York City, no phone yet.