Category Archives: Mains

Recipe: Mexican Pork Stew with Tomatillos

This is also called “chile verde”. The proportions are approximate and very forgiving as long as you have ample tomatillos (Mexican green tomatoes) for texture and tartness. Serves 6 as a main dish, or more if used as taco or … Continue reading

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Recipe: Cheese Steak Sandwiches

I use mustard which anyone from Philly will tell you is heresy. Fine; all the more for me. Makes 3 sandwiches. Ingredients: 1 lb shaved steak* 1 medium onion, sliced 1/2 lb sliced mushrooms (optional) Olive oil Yellow mustard Vinegar … Continue reading

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Recipe: Shrimp and Grits after Ric Orlando

Celebrity Chef Ric Orlando, currently of New World Catering and formerly of “Chopped”, demo’d this recipe at the 2014 Saratoga Wine & Food Festival. I asked him if I could share the recipe and he gave me a list of … Continue reading

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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* ΒΌ 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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