Archive for the 'Main Course' Category

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Skillet-Baked Ziti

Published November 14, 2010 Main Course , Make-ahead , Pasta , Vegetarian Closed

Click here for a PDF of this recipe without photos.

Like a number of the items on this blog, my friend Virginia turned me on to this.  The great thing about this recipe is the versatility.  It can be cooked quickly (30 minutes from start to finish) and in a single pan, making it a great weeknight dinner.  It can also be cooked in advance and finished much later in a hot oven.  You can also double or triple the recipe, using a pot instead of a skillet and transferring it to a baking dish before sprinkling with the Mozzarella and finishing in the oven.

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Bison Shepherd’s Pie

Published November 7, 2010 Beef , Main Course , Make-ahead , Potato 1 Comment

Click here for a PDF of this recipe without photos.

This is an excellent one-dish meal.  It also has the benefit of being easy to make a day or so in advance, making it perfect for serving during halftime of a football game on a chilly autumn day.

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Tamales, Two Ways

Published October 10, 2010 Chicken , Main Course , Make-ahead , Mexican , Pork , Rick Bayless Closed

Click here for a PDF of the recipe for Green Chile Chicken Tamales.

Click here for a PDF of the recipe for Red Chile Pork Tamales.

This weekend, I wanted to make a big batch of tamales to entertain a large group (and as an excuse to use the new tamalera I just bought).  There are two common wrappers for tamales – dried corn husks and banana leaves.  Since I was making two different varieties, I used both types of wrapper to make it easy to distinguish between them.  A huge pot of steamed tamales – along with a big pot of borracho beans (or charro beans) and some rice – what could be better?

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Pozole

Published October 4, 2010 Main Course , Make-ahead , Mexican , Pork , Rick Bayless , Soups and Stews Closed

Click here for a PDF of this recipe without photos.

Pozole is a stew made primarily from nixtamal and pork.  It is served in various parts of Mexico and the American Southwest.  Even if you’ve never tasted this dish, you’ll recognize it as distinctly Mexican with dried red chile, tender pork, lime, and Mexican oregano providing most of the flavor.  It’s also the perfect thing to serve during a football game on a cool autumn Sunday.

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Butter-Poached Lobster with Mascarpone Orzo

Published October 3, 2010 Main Course , Pasta , Seafood 4 Comments

Click here for a PDF of this recipe without photos.

This was the main course for this weekend’s seafood-focused dinner.  It takes some time, but almost everything can be done in advance, making it easy to prepare for guests.  The lobster-cream sauce for the orzo was fantastic, and it should go without saying that butter-poached lobster isn’t going to be too bad.

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Beer-Braised Shortribs with White Beans and Arbol Chiles

Published September 2, 2010 Beef , Main Course , Make-ahead , Mexican , Rick Bayless 3 Comments

Click here for a PDF of this recipe without photos.

I love braised beef (both cooking and eating) of just about every variety.  I think of most of these preparations as cold-weather dishes, but the flavors of this Rick Bayless recipe seem perfect for summer.  You should have no problem finding dried Arbol chiles (either at the grocery store or a Mexican market); I definitely recommend doing so (though I DO NOT recommend eating them).

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Steak Brava with Wood-Fired Salsa

Published August 25, 2010 Beef , Grilldome , Main Course , Mexican , Rick Bayless Closed

Click here for a PDF of this recipe without photos.

Yesterday my father-in-law celebrated his 62nd latest birthday by having dinner with us.  This is the first of three posts from that dinner.  This slightly-spicy steak recipe is from Rick Bayless’ new cookbook.  The salsa (which will last in the fridge for a week or more) adds some nice heat and roast-vegetable flavor to the steak.

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Chicken Tikka Masala

Published August 23, 2010 Chicken , Indian , Main Course 1 Comment

Click here for a PDF of this recipe without photos.

Everybody’s favorite dish to order from Indian takeout places is also one of my favorites to make at home.  It’s easy to adjust the heat (by changing the amount of cayenne and/or adding serrano chiles) or to swap boneless skinless chicken breasts for the thighs to account for personal preferences.  I recommend making plenty of rice and/or making/buying plenty of naan, as you’ll end up with plenty of gravy.

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Roast Vegetable Green Chile Enchiladas

Published August 17, 2010 Main Course , Mexican , Rick Bayless , Vegetarian 2 Comments

Click here for a PDF of this recipe without photos.

This is another recipe from the Rick Bayless Twitter contest (see the post on Chipotle-Glazed Baby Back Ribs for more details).  As with the ribs, I missed the contest deadline due to the move, but still wanted to give it a try.

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Chipotle-Glazed Baby Back Ribs

Published August 17, 2010 Grilldome , Main Course , Pork , Rick Bayless 1 Comment

Click here for a PDF of this recipe without photos.

If you’ve been following this blog for very long, you know that I’m a huge Rick Bayless fan.  Rick Bayless is famous for, among other things, his frequent use of Twitter.  He recently began a twitter recipe contest that involves him publishing a recipe via his Twitter feed (which is limited to 140 characters for those unfamiliar with the application).  His fans can then make the recipe and send him a photo of the results.  The 10 best responses in signed copies of his latest book, Fiesta at Rick’s.

Unfortunately, I missed the contest (which has been through 4 different recipes so far) while I was in the process of moving, but I still thought I’d give some of the recipes a try.  Here is the exact text of the recipe for Chipotle-Glazed Baby Back Ribs:

Proc 4 grlc,6T ancho,4t sugr&peppr,5t salt,1t oreg,½t cumin.Rub 4 slb ribs;ovrnite.Bake 300 75 min.Blend:7oz chiptles&3/4c honey.Grill;glaze

My longer version is below, but it is essentially identical to his tweet.

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