this is a page for
Category: Main Dish
This dish comes from New York’s Momofuku Ssam Bar by way of Sam Sifton and the NY Times. I saw this dish in a recent email and thought ‘dang, that looks good!’ and upon reading more, I just knew I had to make it. Chefs David Chang and Tien Ho have created a deeply flavorful fusion of Korean, Chinese and Italian cuisine with this dish. Of course, I made a few minor adjustments in order to cook this dish for one. This dish follows closely on the tails of its distant cousin Italian recipe – Pasta Genovese – the slow cooked onion sauce with beef. Except for needing to cook the onions a lengthy time, the similarities stop there. The rest of this dish…
Tonight’s pasta dish is one I had never heard of until I read about it on the NY Times Cooking site. Like several of the recent pasta dishes I have posted, this one has a multitude of variations. From my research, I went with a base recipe that I figured was the closest to the original/classic preparation. Similarly, like those other pasta dishes, this one also has just a few ingredients. The big difference is in the time it takes to make this dish. Genovese meat sauce takes many hours of cooking for the onions to break down and meld into the fork tender beef, essentially becoming one as ‘the sauce’. I will admit to being excited to make it after seeing this…
Here is a holiday meal that I believe is a wonderful change from turkey or ham. I decided to give this recipe a trial run (sorry holiday guests!) for my Christmas dinner. I figured it would make holiday cooking a bit easier as I could prepare the roast for cooking a day or two ahead, vacuum seal, and refrigerate it. Then on Christmas Day, I could cook it in a sous vide water bath and once done, it would only need to be seared before serving. The pinwheel slices are festive and special, especially when paired with this Balsamic Rosemary Cranberry Sauce. Is it a little bit more work than the average meal? Sure… but aren’t you and your family/guests worth that effort. This…
This dish is tightly entwined with memories of my parents, especially my dad. Oyster stew was a dish he would make for the family and I can vividly recall as a young child going from ‘Ewww, I’ll never eat that’ to ‘Wow, this is so good’. I can still see all seven of us sitting at the table with the large pot in the middle while my mom ladled and passed out each bowlful. Oyster crackers were passed around; some floated theirs, others crushed and mixed them in, while others enjoyed them on the side. Tabasco sauce was passed around as well… with most of us avoiding it when we were small, but coming to enjoy it as we got older…
Last week I promised to make this dish so I do not want to disappoint anyone that may be waiting for it. (smile) This dish has the potential to be overwhelmingly spicy hot, but that was not what I wanted. The peri peri paste I used has that potential so I opted to tone it down a bit. How did I do that you ask? I simply added olive oil and lemon juice to the paste to create a marinade, then controlled how long the prawns soaked. The result is that wonderful peri peri spiciness with a nice citrus tang. Perfect for a quick meal with loads of flavor, you need to try this recipe. Your taste buds will be very pleased! Save Print Peri Peri Prawns Prep…
Tonight’s pasta dish is another one of those staples found in most Italian restaurants and has about as many differing recipes. I based my recipe on the America’s Test Kitchen version which uses three types of pepper to give this sauce its signature kick. According to my research, ‘arrabbiata’ is used to describe the spiciness of this dish, claiming it to be ‘angry’. Now I did not want the dish to be so hot and intense that all the other aspects of the dish are lost. I desired a notable spiciness with a subtle sweetness and fulfilling umami undertones to deliver a robust, flavor packed meal. The heat in this version sneaks up nicely on you and you know it…
Tonight’s recipe is a close approximation to the party favorite chili I make for events. While I have claimed I would never share this recipe when requested for it in the past, I just cannot be that selfish. This variant is a small batch version of the original; primarily only missing bell peppers and onions from the recipe. The secret ingredient is the enchilada sauce – which jump starts the chili flavors without having to roast and re-hydrate dried peppers, etc. So the secret ingredient makes this dish a quick cooking chili as well. The beauty of using enchilada sauce is that you can control the initial heat level by the type of red enchilada sauce used. I selected a milder sauce tonight to allow…
How appropriate that I slated fish tacos on a Tuesday! This is a dish I have never made before so here is my ‘just winging it’ recipe – which worked out fantastically if I say so myself. I opted for tilapia for its quick cooking and neutral flavor as I wanted the spices and accompaniments to shine. And did they ever… especially the ‘sauce’. After I finished this meal, I wondered if this one could be classified as health food given the moderate amount of protein cooked in coconut oil and variety of fresh vegetables packed into miniature carbohydrate delivery mechanism. Heck, it works for me! Anyway, these fish tacos scream balance in ingredients, flavors and textures. Cabbage adds crunch, pico de gallo…
This recipe comes from several sources which I have combined to make this one. I wanted to try something new yet familiar that would be easy to prepare yet extremely flavorful. The added beauty of this dish is that it can be made with chicken instead of prawns, served with rice or rice noodles, made with any vegetables you want or have on hand, and the spiciness can be adjusted to suit your tastes. It is easy to see the Thai influence in this dish and I think this recipe honors that great culinary style while using readily available ingredients. I will admit that I struggled to name this dish so I opted for a general description rather than something with a bit more flair. Although under any…
Tonight’s dish is one I have never made before but found (quite by accident) while researching a different dish. I like egg rolls and in the past had many people over to the house for my prawn or chicken egg rolls. They were big and bold, vegetable filled and flavorful. Then I just stopped making them and began to experiment with different cuisines. But egg rolls were always there – only I enjoyed them when I would go out. Well it is time to rectify my oversight of homemade egg rolls and this dish provides all the flavors of an egg roll in a bowl – how nice it that? Save Print Egg Roll Noodle Bowl Prep time: 15 mins Cook time: 15 mins…