Archive for the 'Main Course' Category
Julio’s Basics: Classic Meat Sauce
Published February 5, 2012 Beef , Italian , Julio's Basics , Main Course , Make-ahead , Pasta ClosedRoasted Leg of Lamb with Pasilla Red Wine Glaze
Published January 15, 2012 Lamb , Main Course , Mexican , Rick Bayless 1 Comment
Click here for a PDF of this recipe.
There is nothing I’ve cooked from Anthony Bourdain’s Les Halles Cookbook that I didn’t love, but this dish is my clear favorite.
My Grandma is in the process of moving into a senior living facility and recently gave me a number of her old cookbooks. This weekend, I made dinner using a couple of them. The menu included:
From The Art of Italian Cooking (written by Maria Lo Pinto; published in 1948):
- Antipasto
- Stuffed Mushrooms
- Romaine Salad with Gorgonzola Dressing
- Manzo Alla Moda (Beef a la mode – basically pot roast)
- Amaretti
From The Romagnolis’ Table (published in 1975 and based on a PBS cooking show of the same name that ran from 1973 – 1975)
Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)
Published September 30, 2011 Beef , Lamb , Main Course , Rice 3 Comments
My good friends Tim and Virginia recently took me to dinner at Kabul Afghan Cuisine in San Carlos, CA. In addition to outstanding lamb, this dish is one of the must-have items on the menu. In the process of trying to figure out how to make it, I found several websites that describe it as “Americas favorite Afghan dish.”
Click here for a PDF of this recipe without photos.
Continue reading ‘Challaw Kadu (Afghan Pumpkin with Meat and Yogurt Sauces and Rice)’
Lacquered Chicken with Red Mole
Published September 19, 2011 Chicken , Main Course , Mexican , Rick Bayless 22 Comments
Click here for a PDF of this recipe without photos.
As mole recipes go, this one is as easy as it gets. That said, it’s still a fair amount of work. All of that work can be done a day or two in advance, making it a great option for entertaining. Continue reading ‘Lacquered Chicken with Red Mole’
Grilled Skirt Steak with Salsa Verde
Published July 21, 2011 Beef , Grilldome , Main Course 2 Comments
Click here for a PDF of this recipe without photos.
If you have a food processor with a grater attachment, this is an easy weekday dinner. Peel and quickly process some vegetables, cook them for about 10 minutes, cook some fish, and you’re done.
Click here for a PDF of this recipe without photos.
This is a very mild but very tasty dish – great if you’re serving kids or people who aren’t interested in Indian dishes with more spice or heat. Serve with rice, naan, or both.
Julio's Delicatessen 