Main Course

Course: 
  • ¾ cup (5 oz/155 g) French green lentils, picked over, rinsed, and drained
  • 4 cups (32 fl oz/11) chicken stock or prepared low-sodium broth
  • 4 Tbsp (2 fl oz/60 ml) olive oil
  • 1 red onion, finely chopped
  • 1 celery stalk, finely diced
  • 1 carrot, peeled and finely diced
  • 1 small red bell pepper, seeded and finely diced
  • 3 Tbsp fresh lemon Juice
  • 2 Tbsp finely chopped fresh flat-leaf (ltalian) parsley, plus sprigs for garnish
  • 2 Tbsp finely chopped fresh basil, plus small whole leaves for garnish
  • Salt and freshly ground pepper
  • 6 salmon fillets, about ½ lb (250 g) each, skinned, rinsed, and patted dry

Roasted Salmon over Warm Lentils

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Course: 
  • Olive oil or canola oil for coating
  • 2 Tbsp sweet paprika
  • 2 Tbsp ground sage
  • 1 Tbsp dried rosemary
  • 1 Tbsp garlic powder
  • ½ tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 chicken, 3-4 pounds, cut into serving pieces: 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
  • 1 large handful wood chips or chunks, soaked for 30 minutes and drained

Grilled Chicken with Herb Rub

Grilled Chicken with Herb Rub

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Course: 
  • 6 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons chopped rosemary
  • 4 teaspoons chopped thyme
  • 4 teaspoons chopped sage
  • 16 double lamb chops (rib or loin), frenched
  • 1¾ cup cannellini beans, drained, juices reserved
  • 1 tablespoon demi-glace concentrate
  • 1 teaspoons lemon zest
  • salt and pepper to taste

Broiled Lamb Chops with White Bean and Rosemary Ragout

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Course: 
  • 1½ pounds boneless country-style pork ribs, trimmed
  • ⅓ cup lime juice (3 limes)
  • ⅓ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon annatto powder
  • ¾ teaspoon brown sugar
  • salt and pepper to taste
  • ½ teaspoon ground coriander
  • 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
  • 1 avocado, halved, pitted, and cut into ½-inch pieces
  • 1 tomato, cored and cut into ½-inch pieces
  • 2 radishes, trimmed and sliced thin
  • 2 tablespoons chopped fresh cilantro

Grilled Citrus-Marinated Pork Cutlets

Grilled Citrus-Marinated Pork Cutlets

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Course: 
  • 1 bunch scallions, thinly sliced
  • 1 cup lightly packed fresh cilantro, roughly chopped
  • 1 Fresno or jalapeño chili, stemmed, seeded and minced
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • Kosher salt and ground
  • black pepper
  • 3 tablespoons cornstarch
  • 1 tablespoon Sichuan peppercorns, finely ground
  • ½ to 1 teaspoon cayenne pepper
  • ½ teaspoon Chinese five-spice powder
  • 8 boneless (about 1 ½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry
  • ⅓ cup grapeseed or other neutral oil

Salt and Pepper Pork Chops

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  • 4 tablespoons (¼ cup) unsalted butter, plus more for the baking dish
  • Coarse kosher salt
  • 1 pound penne pasta
  • 1 sweet onion, chopped
  • Freshly ground black pepper
  • 2 garlic cloves, very finely chopped
  • 2 jalapeños, or to taste, seeded and chopped
  • ¼ cup all-purpose flour
  • 2 cups 2% or whole milk, warmed
  • 2 cups grated Gruyere cheese (8 ounces)
  • 1 tablespoon dry mustard powder
  • 1 teaspoon hot sauce, or to taste
  • ½ teaspoon red pepper flakes, or to taste
  • 1 cup fresh plain, whole wheat, or panko bread crumbs
  • 1 teaspoon cayenne pepper, or to taste

Spicy Mac & Cheese

Spicy Mac & Cheese

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Course: 
  • 4 catfish fillets, 6-8 oz (185-250 g) each
  • 5 Tbsp (3 fl oz/80 ml) extra-virgin olive oil, plus extra for coating Cajun Spice Rub (below)
  • 1 strip applewood-smoked bacon, finely diced
  • 8 handfuls baby spinach leaves or baby arugula leaves
  • 2 cloves garlic, minced
  • 1 Tbsp red wine vinegar
  • ½-1 Tbsp fresh lemon juice
  • Sea salt and freshly ground black pepper

Cajun Spice Rub:

This rub adds contrasting color and a spicy taste to mild white catfish. The salt in the rub helps the spices to penetrate the flesh of the fish and imbue it with flavor. To make this rub, in a small bowl, combine 1 tsp sea salt, 1 tsp freshly ground black pepper, ½ tsp cayenne pepper, 1 Tbsp sweet Hungarian paprika, 1 tsp fennel seeds, toasted and ground, and 1 tsp dried thyme, crumbled. Makes enough to coat 4 large fish fillets.

Cajun-Spiced Catfish Fillets

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Course: 
  • 3 tablespoons grapeseed or other neutral oil, divided 
  • 3 large shallots, finely chopped (1 cup) 
  • 4 medium garlic cloves, minced 
  • 1 tablespoon finely grated fresh ginger 
  • 2 serrano chilies, stemmed and sliced into thin rings, divided 
  • 2 pounds boneless country­style pork ribs, trimmed and cut into 1-inch pieces 
  • 3 tablespoons soy sauce 
  • Kosher salt and ground black pepper 
  • 3 tablespoons molasses 
  • 1 tablespoon lime juice, plus lime wedges, to serve 
  • Steamed jasmine rice, to serve 
  • ½ cup lightly packed fresh cilantro 

Don't use blackstrap molasses; its flavor is too bitter.

Sweet Soy-Braised Pork

Sweet Soy-Braised Pork

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Course: 

For the steak and marinade:

  • ¼ cup pure olive oil
  • ¼ cup freshly squeezed lemon juice
  • 4 garlic cloves, mashed to a paste with salt 
  • 2 teaspoons chopped fresh oregano
  • 4 (8-ounce) beef tenderloin steaks, about 2 inches thick



For the oregano butter:

  • 4 tablespoons(¼ cup) unsalted butter, at room temperature
  • 1 garlic clove, mashed to a paste with salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • Coarse kosher salt and freshly ground black pepper

Greek-Style Beef Tenderloin Medallions with Oregano Butter 

Greek-Style Beef Tenderloin Medallions with Oregano Butter

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