Archive for the 'Main Course' Category

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Beef Cheeks Braised in Red Wine and Orange Zest

Published January 30, 2011 Beef , French , Main Course Closed

Click here for a PDF of this recipe without photos.

A colleague of mine, Richard Lucey, introduced this recipe to me.  He had eaten Joues de Boeuf at a restaurant in France and decided to recreate it back home in Ireland.  When he asked his usual butcher if they had beef cheeks, he was asked “you mean for human consumption?” I found it similarly difficult to find them here in Indiana.  If you can’t get beef cheeks, don’t let that stop you from making this recipe – just use chuck (cut into ~8-oz pieces).

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Fideos con Mariscos

Published January 29, 2011 Main Course , Pasta , Seafood , Spanish 4 Comments

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A couple of years ago, Mario Batali, Gwyneth Paltrow, Mark Bittman, and Claudia Bassols taped a 13-episode PBS show called “Spain… on the road again.”  The show mostly entailed the four of them driving around Spain in Mercedes convertibles and eating incredible food.  Batali and Paltrow published a cookbook based on the show which was the source of this recipe.   Continue reading ‘Fideos con Mariscos’

Filet with Red Wine Sauce

Published January 8, 2011 Beef , Main Course 1 Comment

Click here for a PDF of this recipe without photos.

Beef tenderloin is perfectly tender but not very flavorful, so it’s almost always better served with some kind of sauce.  This red wine sauce is a pretty classic preparation.  In Mastering the Art of French Cooking, Julia Child includes a recipe for this dish that also features mushrooms.  The beef needs to rest for a few minutes after coming out of the oven but before serving, providing just the right amount of time to finish the sauce.

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Blowtorch Prime Rib with Horseradish Mustard Sauce

Published December 29, 2010 Beef , Main Course Closed

Click here for a PDF of this recipe without photos.

I’ve wanted to make this prime rib recipe since the day I got the Ad Hoc at Home cookbook.  In order to get the outside nicely caramelized but keep the inside at a nice medium-rare, you start the fat rendering with a blowtorch before putting the roast into a 275-degree oven.  N.B. – that previous sentence said “blowtorch.”

This isn’t the time for one of those little butane-powered things that people use for crème brûlée; get a proper propane torch from the hardware store or borrow one from a plumber.

The sauce recipe is from my friend Tim’s dad, Jim Fox.  (Jim’s crustless quiche recipe was previously featured on this blog.)  Like the prime rib recipe, I’ve wanted to make this for months and have been waiting for an opportunity.  A holiday visit from my sister-in-law seemed like the perfect occasion.  Coincidentally, this weekend also marks Jim’s retirement after serving as District Attorney of San Mateo County, CA for the last 28 years.  (Here’s a nice article about Jim – it even mentions the Horseradish Mustard Sauce.)  Congratulations, Jim.  And thanks again for the recipes.

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Slow-Cooker Cassoulet

Published December 24, 2010 French , Main Course , Make-ahead , Pork , Sausage , Soups and Stews Closed

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By now you may be doubting the authenticity of the recipes on this blog.  Last week, I posted an Irish Stew recipe that didn’t include lamb and now I’m posting a Cassoulet recipe that doesn’t include duck.  In the past, I have made this the more traditional way (using the recipe from Anthony Bourdain’s Les Halles Cookbook) with duck confit, tarbais beans, and pork belly.  It was outstanding and I will likely make it again.  That being said, I was specifically looking for a slow-cooker recipe to make on Christmas Eve.  This was part of a perfect Christmas Eve – get the dish ready in the morning, get the kitchen clean, spend the day with the family, head to church in the evening, and come home to a delicious-smelling house and a hearty meal.

Merry Christmas to all, and to a good night.

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Irish Beef Stew

Published December 18, 2010 Beef , Irish , Main Course , Make-ahead , Potato , Soups and Stews 5 Comments

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Okay, okay, I know that authentic Irish stew is supposed to be made from mutton or lamb, but everyone in my family prefers beef.  This may not be authentic, but it is delicious.  I say below that it can be refrigerated for two or three days, but I should probably say that it *should* be.  This is a dish that improves significantly in the fridge, and is much better on the second day.

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Poulet en Cocotte

Published December 12, 2010 Chicken , French , Main Course Closed

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This dish requires a relatively large Dutch oven, and I’ve been meaning to make it since I bought one a couple of years ago.   This recipe is essentially the one that Julia Child included in Mastering the Art of French Cooking, though the addition of foil in combination with the lid (which enables the chicken very moist despite the long, slow cooking time) was a twist introduced by the folks at America’s Test Kitchen, so that’s what I’ve linked to below.

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Beef Carbonnade

Published November 27, 2010 Beef , French , Main Course , Make-ahead , Soups and Stews Closed

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This dish is essentially Belgium’s answer to Beef Bourguignon.  Traditionally, it’s made with just beef, beer, and onions, but the extra ingredients in this particular recipe enable a much deeper flavor and thicker consistency which I prefer.  You really need to use some kind of dark beer here (Guinness works well and is easy to find, though a dark Belgian beer adds a nice, authentic flavor) to get the desired result.  This can easily be made a day or two in advance and reheated.

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Texas Chili

Published November 21, 2010 Beef , Main Course , Make-ahead , Pork , Rick Bayless , Soups and Stews Closed

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This is a pretty classic chili recipe – no beans, no noodles, etc – just well-seasoned, slow-cooked pork and beef.   You could easily add cooked (or canned) beans along with the masa harina in the last few minutes of simmering.

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Grilled Pork Tenderloin with Maple-Mustard Sauce

Published November 14, 2010 Grilldome , Main Course , Pork Closed

Click here for a PDF of this recipe without photos.

Pork tenderloin is one of the easiest and best cuts of meat for the grill.  It’s lean, cooks evenly, and is just the right size for a small family (or, in our case, a medium-sized family when the kids are still little).  Any kind of rub will do here, though I am particularly fond of the Tom Douglas rubs.

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