Category Archives: Mains

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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Recipe: Cornell-Style Grilled Chicken

This is the tasty “barbecue” chicken served at church socials throughout the Northeast U.S. Recipe makes enough to marinade and grill two whole chickens; if making just one chicken (or equivalent in pieces) you can refrigerate the leftover marinade (before … Continue reading

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Recipe: Favorite Pad Thai

Just the right balance of sour, sweet and salty. Adapted from the long out of print Thai Home-Cooking from Kamolmal’s Kitchen (Plume) Ingredients: ¼ lb dried rice noodles (flat ones not “rice sticks”) Hot water 2 T fish sauce (I use … Continue reading

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