Category Archives: Mains

Recipe: Texas Schoolburgers (IMPROVED)

After preparing a palatable version using my recollections of school lunches in Dallas and ideas I’d found on the web, I finally bit the bullet and converted the original institutional recipe. Guess what: it is terrific. No idea why we … Continue reading

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Recipe: Egg Foo Young

I had a surfeit of bean sprouts so decided to experiment with this Chinese-American classic. On the way I investigated a few options which will give you better results than mine on your own batch. Serves 4. Ingredients: 6 eggs … Continue reading

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Recipe: “Destination” Shrimp

Years ago I cooked at a prime rib chain called Victoria Station. Our radio tag was Johnny Cash singing “Destination… Victoria Station” in his deep tremolo, hence the name of this delicious and easy dish. We’d always have a few … Continue reading

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Recipe: Grandma Eggplant

Another Southern classic from my friend Judy Cromwell, who writes: My grandmother would cook her dinner in the morning and set it on the top shelf of the stove until it was time for the evening meal. She would make … Continue reading

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Recipe: Secret Recipe Ramen Burger

Don’t be distracted by those ironic burgers using dried ramen noodles instead of a bun. If you like ramen and you like burgers, here’s the secret way to have the best ramen burger. Makes 4 burgers. Ingredients: 1 lb. good … Continue reading

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Recipe: Grilled Beef Heart Peruvian-Style (Anticuchos)

This is the classic Peruvian street food, made with a taste-alike marinade created from ketchup and chili powder to replace the native Aji Panca. The sauce has a nice balance of sweet/tangy/spicy and would be good with other beef cuts … Continue reading

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Recipe: No-Knead Pizza Dough (in pictures)

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Recipe: No-Knead Pizza Dough

This is a variation of Overnight Pizza Dough for those without stand mixers, kitchen scales, pizza peels or a work ethic. Time does all the work. This is so easy, you’ll shake your head at those bags of pre made … Continue reading

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Recipe: Nair’s Moqueca (Sea Bass) Bahai-Style

Here’s another recipe from my Brazilian chef friend Nair. I like how the seafood gets three different styles of preparation—acid marinade, sauteeing and stovetop stewing. Serves 8. Ingredients: 2 lbs fillets of sea bass, mahi mahi or other firm-fleshed fish … Continue reading

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Recipe: Nair’s “National Dish” Feijoada

My friend Nair Wolf, a chef who hails from Brazil, has shared her recipe for this legendary one-dish meal. The following is a restaurant-size prep that will serve 15-20 people but because there so many ingredients I’d advise you to … Continue reading

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