Category Archives: Mains

Recipe: The Redneck Within

A complete country breakfast in a muffin. Inspired by The Rebel Within, a much more frou-frou concoction from Craftsman and Wolves in San Francisco. Makes 6 large muffins. Ingredients: 6 soft boiled eggs, carefully peeled then thoroughly chilled (see *NOTE) … Continue reading

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Recipe: Thai Beef Salad

They don’t actually eat this in Thailand, as I understand, since it’s primarily a vegetarian country. So treat this as a starter recipe and doctor as you like. The key is the balance of salty/sour/funky/spicy/bitter from the fish sauce, lime … Continue reading

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Recipe: Green Chimichurri Steak Sauce

John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading

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Recipe: Spiedie Marinade for Spiedies

This is the marinade I used for my spiedie taste test, corrected to include paprika like the winner. It produces moist, tender grilled meats whether you use lamb (the classic), pork, chicken or beef. Makes enough to marinate 1 1/2 … Continue reading

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Recipe: Chinese Tripe Stew

This is a master recipe that’s good, but can be made better with your tweaks. I started with some guidance from my Yelp friend Chen Z then began adding stuff. Serves 8 as part of a dim sum meal, or … Continue reading

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Recipe: Mari’s Little Lamburger

Adapted from the somewhat mysterious Conspirator’s Cookbook, this provides a very juicy patty you can enjoy on a bun or on its own. Serves 4. Ingredients: 1 lb ground lamb* ¼ c chopped parsley (or chopped mint, or a combination) … Continue reading

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Recipe: Chicken with 47 Cloves of Garlic

This is kind of like stone soup: a gimmick is used to produce a solid basic dish. I prefer Martha Stewart’s approach in which the chicken is cooked at high heat throughout. Serves 4-6. Ingredients: 1 large healthy chicken 47 … Continue reading

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Recipe: Ground Lamb Curry with Peas

This is college student, off-campus apartment food: tasty and quick and easy to prepare. Adapted from Myra Waldo’s classic The Complete Book of Oriental Cooking. With rice, serves 6. Ingredients: 3 T butter ¾ c chopped onions 1 ½ lb … Continue reading

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Recipe: St. Louis Style Pizza

This is a regional specialty with baking powder used as leavening and a cheese topping made with a unique processed variety. We did another prep based on the King Arthur Flour recipe last night and I realized there were enough … Continue reading

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Recipe: Sauerbraten (German-Style Marinated Pot Roast)

The classic German recipe produces a nice sweet-and-sour pot roast that goes great with other German sides, such as my kartoffelsalat. Serves 8. Ingredients: 4-6 lb chuck roast or bottom round Kosher salt and pepper 1 medium onion, sliced 3 … Continue reading

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