Main Course

Course: 
  • 5 scallions, trimmed and roughly chopped
  • 1 (28-ounce) can whole or crushed tomatillos, drained if whole
  • 1 (27-ounce) can whole fire-roasted green chiles, drained
  • 1 jalapeño (optional)
  • 4 medium garlic cloves, peeled
  • ¼ cup roughly chopped fresh cilantro, plus more for garnish
  • 1 tablespoon olive oil or canola oil
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 medium yellow onion, diced
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken stock
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • 1 teaspoon ground coriander
  • Juice of 1 lime
  • ¼ cup crumbled Cotija or shreddedMonterey Jack cheese, for garnish
  • Cooked white rice and/or tortillas, for serving

Chicken Chile Verde

Chicken Chile Verde

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Course: 
  • 12 oz whole shrimp (10 pieces), peeled and deveined, shells and heads reserved
  • 6 ounces linguine (or other long pasta)
  • salt and black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 large garlic clove, minced
  • ¼ teaspoon dried red pepper flakes or to taste
  • 8 cherry tomatoes, halved
  • 1 tablespoon roughly chopped parsley



Shrimp Stock

  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, roughly chopped
  • 1 shallot or ½ yellow onion, roughly chopped
  • 2 anchovies
  • 1 bay leaf
  • Reserved shrimp heads and shells (see above)
  • ½ cup chardonnay wine*
  • 1 ½ cups low-sodium chicken broth
  • ½ tsp kosher salt

 

Easy Shrimp Linguine

Easy Shrimp Linguine

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Course: 
  • 1 pound sirloin tips, trimmed
  • 3½ tablespoons soy sauce, divided ½ teaspoon ground black pepper
  • 12 dried red chilies (such as arbol or Japones), stemmed
  • 1 ½ tablespoons cumin seeds, toasted
  • 5 large garlic cloves, minced
  • 6 teaspoons grapeseed or other neutral oil. divided
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 teaspoons unseasoned rice vinegar
  • 1 teaspoon white sugar
  • 2 teaspoons toasted sesame oil
  • 1½ cups coarsely chopped fresh cilantro leaves and tender stems

Spicy Stir-Fried Cumin Beef

Spicy Stir-Fried Cumin Beef

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Course: 
  • Canola oil for frying
  • 8 corn tortillas (5 inches/13 cm)
  • Kosher salt
  • 24 medium shrimp, peeled and deveined
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • Taqueria Guacamole (Follows)
  • Spicy Pinto Beans (Follows), warmed
  • ½ cup (2½ oz/75 g) crumbled queso fresco
  • Fire-Roasted Tomato Salsa (Follows)
  • ¼ cup (1/3 oz/10 g) loosely packed fresh cilantro leaves (optional)

 

Taqueria Guacamole

  • 3 ripe avocados, halved and pitted
  • 3 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1 or 2 dashes of hot sauce, such as Tabasco (optional)
  • Kosher salt and freshly ground pepper

     

Spicy Pinto Beans

  • 2 tablespoons lard or canola oil
  • ½ white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño chile, thinly sliced into rings
  • 1 lb (500 g) pinto beans, picked over for stones or grit and rinsed
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh cilantro

     

Fire-Roasted Tomato Salsa

  • 1 pound ripe plum tomatoes
  • 1 jalapeño chile
  • 3 cloves garlic, unpeeled
  • ½ white onion, quartered
  • 2 teaspoons olive oil
  • ⅓ cup loosely packed fresh cilantro leaves, chopped
  • 1 teaspoon red wine vinegar
  • Salt to taste

Shrimp Tostadas with Beans & Guac

Shrimp Tostadas with Beans & Guac

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Course: 
  • 7 oz/200g feta, broken into ½-¾ inch pieces
  • ½ teaspoon crushed red pepper flakes
  • 4 tsp fennel seeds, toasted and lightly crushed
  • 5 tablespoons olive oil
  • 1⅓ cups/250g orzo
  • salt and black pepper
  • 3 garlic cloves, minced
  • 1 orange, peel finely shaved to get 3 strips
  • 1 (14.5 oz/400g) can chopped tomatoes
  • 2 cups/500ml vegetable stock
  • ¾ cup plus 2 tablespoons/200ml water
  • 14 oz/400g raw peeled shrimp
  • 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

Orzo with Shrimp, Tomato, and Marinated Feta

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Course: 
  • 5 tablespoons (3 fl oz/80 ml) olive oil
  • ½ small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 pound (500 g) ground beef
  • 1 pound (500 g) ground pork
  • ¼ cup(½ oz/15 g) fresh bread crumbs
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground pepper
  • ½ cup (4 oz/125 g) tomato ketchup
  • 4 carrots, peeled and cut into ⅓-inch (9-mm) pieces
  • 3 parsnips, peeled and cut into ⅓-inch (9-mm) pieces
  • 2 teaspoons fresh rosemary

Classic Meat Loaf

Classic Meat Loaf

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Course: 
  • 1½ cups Bisquick original mix
  • 3 cups chicken broth, divided
  • 4 ounces Gruyere cheese, shredded (1 cup)
  • 2 tablespoons minced fresh tarragon, divided
  • ¼ teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 8 ounces white mushrooms, trimmed and sliced thin
  • ¼ cup all-purpose flour
  • 3 garlic cloves, minced
  • cup heavy cream
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas, thawed

Chicken and Biscuits

Chicken and Biscuits

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Course: 
  • 1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
  • 2 tablespoons Shaoxing  wine or dry sherry
  • 1½ teaspoons kosher salt, divided
  • 2½ teaspoons black peppercorns, coarsely ground
  • 2 teaspoons Sichuan peppercorns, coarsely ground
  • 2 teaspoons sugar
  • ¼ teaspoon cayenne pepper
  • 1 quart vegetable oil
  • 5 tablespoons cornstarch, divided
  • 2 jalapeño chiles, stemmed, seeded, and sliced into Ya-inch-thick rings
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 scallions, sliced thin on bias
  • Shredded iceberg lettuce

Crispy Salt and Pepper Shrimp

Crispy Salt and Pepper Shrimp

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Course: 
  • 4 tablespoons Garlic Sauce (recipe follows)
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 teaspoon ground cumin
  • 4 chicken quarters (about 4 pounds)
  • 1½ pounds russet potatoes
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon honey
  • Fresh Green Sauce, for serving (recipe follows)

 

Galic Sauce:

Take care adding the oil to this sauce, especially up front. If you add it too quickly it will not emulsify. It’ll still be tasty, but saucy instead of thick.

  • 1 cup freshly peeled garlic cloves, trimmed
  • 1 teaspoon kosher salt plus more to taste
  • ⅓ cup fresh lemon juice
  • 4 cups canola oil
  •  

Fresh Green Sauce:

  • ¼ cup canola or other neutral oil
  • 1 teaspoon cayenne pepper or to taste
  • 1 bunch fresh cilantro leaves and tender stems, roughly chopped
  • ½ cup Garlic Sauce (recipe follows)
  • ¼ cup coarsely chopped jalapeño peppers or to taste
  • 3 tablespoons sour cream, preferably Mexican crema
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • salt to taste

Firecracker Chicken

Firecracker Chicken

 

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