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Part of our continuing series on trying to use the crazy number of the tomatoes coming from our garden.
Archive for the 'Main Course' Category
Grilled Halibut with Mango Salsa
Published August 22, 2014 Grilldome , Main Course , Seafood 1 Comment
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Like so many people in this part of the country this time of year, we are looking for as many ways as possible to incorporate tomatoes into our meals. Making a fresh salsa for grilled fish or poultry is a quick and tasty way to do so.
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Pan Roasted Pork Chops with Braised Cabbage
Published September 15, 2013 Bacon , Main Course , Pork 13 Comments
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Agrodolce – essentially Italian sweet and sour sauce – is made by reducing balsamic vinegar and sugar (or, in this case, honey). You don’t have to brine the pork chops for this recipe to work, but you’ll be glad if you do. Continue reading ‘Pork Chops Agrodolce’
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This recipe is from Charles Phan’s new cookbook which appeared on many “best of 2012” lists. It’s also the signature dish at his restaurant Slanted Door in San Francisco where I had one of my favorite dinners ever.
Daube Provencal
Published January 5, 2013 Beef , French , Main Course , Make-ahead , Soups and Stews Closed
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This dish isn’t significantly different than Beef Bourguignon which is my cold-weather, large-group, make-ahead standard, but the orange zest and the extra vegetables are a nice twist on that recipe. If you make this a day in advance, refrigerate overnight, and reheat (in a low oven) the next day, it will be even better. In fact, I just finished making this a few minutes ago, took the photo above, and will be refrigerating it overnight so it will be ready to go for tomorrow’s Colts playoff game.
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Over the last few months, recipes and menu items including farro have been popping up everywhere I look. I wanted to try cooking with it, and this soup from Tuscany provided the perfect cold-weather dish in which to do so. Unlike most other grains, the farro is difficult to overcook and won’t get mushy if it simmers a little longer than necessary, making this a quick, easy, forgiving soup.
Pork Loin Baked in Sea Salt with Jamón Ibérico
Published December 23, 2012 Main Course , Pork , Spanish 8 Comments
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If you happen to see Jamón Ibérico for sale, buy some and make this dish. It will be expensive but worth it. Serrano ham will also work as will Prosciutto. With so few ingredients and such little preparation, the quality of each component is really important. In addition to the Jamón Ibérico or Serrano ham, be sure to use a high-quality olive oil. Continue reading ‘Pork Loin Baked in Sea Salt with Jamón Ibérico’
Julio's Delicatessen 