Archive for the 'Main Course' Category

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Bucatini all’Amatriciana

Published April 17, 2010 Bacon , Italian , Main Course , Pasta Closed

Click here for a PDF of this recipe without photos.

Traditionally this dish is made with Guanciale, a cured jowl bacon from Italy.  Pancetta is certainly close enough, and infinitely easier to find.  There were 5 kids eating this dinner, so I went a little easy on the crushed red.  If I were to make it again for adults, I’d use 2 tsp for sure.  Finally, while any tomato-based pasta sauce will do, I made a batch of my Grandma Joanne’s  famous sauce.  (Browned pork, garlic, onion, olive oil, oregano, basil, italian seasonings, black pepper, salt, and canned tomatoes and/or sauce, browned pork.  You said pork twice.  I like pork!)

Evelyn seems to like it.

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Broiled Ribeye with Red Chile Adobo

Published April 12, 2010 Beef , Main Course , Mexican , Rick Bayless 2 Comments

Click here to see a PDF of this recipe without photos.

The only problem with the place we’re staying here in Cozumel – no grill and no cast iron skillet.  How are we supposed to cook steaks!? The answer – use the broiler.  I’ll admit, this is the first time I’ve ever done so, but it will likely not be the last.  The results were great – not as much smoky character as grill-cooked meat, but the marinade provided plenty of flavor.  This is great with some chipotle mashed potatoes, sauteed sweet onions and mushrooms, and a salad.  A nice bottle of red wine also doesn’t suck.

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Shrimp in Creamy Roast Pepper Sauce

Published April 11, 2010 Main Course , Mexican , Rick Bayless , Seafood Closed

Click here for a PDF of this recipe without photos.

We made this recipe with shrimp, but any meaty fish works well as do chicken, pork chops, scallops, or even swiss chard for a meatless option.  The sauce has a little heat from the poblanos, but it works well with most of the protein options.

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Red Chile Enchiladas

Published April 10, 2010 Chicken , Main Course , Mexican , Rick Bayless Closed

Click here for a PDF of this recipe without photos.

Julio’s Delicatessen has hit the road! This week, we’re on vacation in Cozumel, Mexico with some of our very best friends, the Smocks (a few photos after the jump).  With five kids between us (ages 2, 3, 4, 6, and 8), it’s much easier for us to buy groceries and cook dinners ourselves than it is to get all of us to a restaurant.  This means – in addition to the sun, beach, and Mexican beers – I get to take the kids to the local market and cook Rick Bayless-inspired food for great friends.  What could be better!? Continue reading ‘Red Chile Enchiladas’

Coq au vin

Published April 4, 2010 Bacon , Chicken , French , Main Course Closed

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This recipe is another example of me taking a classic recipe and simplifying it in a way that would frustrate the purists.  This dish really should be prepared with pearl onions.  The mushrooms and onions should be prepared separately (and slightly differently).  But this is slightly easier, takes less time to prepare, and uses one fewer pan – all good things.

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Grilldome Salmon

Published April 4, 2010 Grilldome , Main Course , Seafood Closed

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This might be the perfect way to cook salmon (thanks to the Grilldome).  The dry rub you use is the biggest variable in how this turns out.  Tonight I used a rub with smoked paprika, herbs de Provence, black pepper, and salt.   Continue reading ‘Grilldome Salmon’

Corned beef and cabbage

Published April 2, 2010 Beef , Irish , Main Course , Potato Closed

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I saw this on Michael Ruhlman’s blog on St. Patrick’s Day, and it made me wish I had time to make it that same day.  Instead, I decided to wait until my (Irish) in-laws came to town for a visit.  I actually made two briskets – wrapped separately – and left the second one in about an hour longer than the first.  It was much more tender, so I’ve updated the attached recipe to reflect the extra hour of cooking time. Continue reading ‘Corned beef and cabbage’

Chana Masala

Published March 29, 2010 Indian , Main Course , Vegetarian 1 Comment

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As I mentioned in the previous post, the vegetable biryani I made to accompany the chana masala was a hit with the kids.  Unfortunately (for them, but fortunately for the adults) I overshot the mark a little in terms of spice/heat.  I think this turned out great (and still less spicy than it’s frequently served in Indian restaurants), but I’d reduce the cayenne slightly next time I make it for the kids. Continue reading ‘Chana Masala’

Salmon medallions with black bean sauce

Published March 28, 2010 Main Course , Mexican , Seafood Closed

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There are times when I find salmon fillets to be a shape or size that’s difficult to deal with; either they’re enormous, or they’re an awkward long-and-skinny shape. This recipe deals with that problem by tying together two small skinless fillets unto a medallion. The quick-pickled red onions really complete this dish, so I recommend giving those a a try.

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Slow-roasted pork carnitas

Published March 28, 2010 Main Course , Mexican , Pork , Rick Bayless Closed

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This recipe isn’t completely authentic, but unless you have a cauldron of hot pork lard in your garage, it’s close enough.  (By the way, if you do have a cauldron of hot pork lard in your garage, please e-mail me your address.)

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