Category Archives: Mains

Recipe: Ake (Raw Liver) Poke

My blogger friend Jon in Albany gave me some incredibly fresh beef liver so I had to try this raw liver poke. The flavor is surprisingly mainstream and un-livery, with the taste and texture of any good poke. Serves 6-8 … Continue reading

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Recipe: Sticky Spicy Korean Marinade for Spareribs or Whatever

Da-yum! I do believe this addictive stuff is better than KFC. Same wonderful flavor profile of heat+sweet+spice but more of all. I was inspired by the new Koreatown cookbook which says it’s ok to use fish sauce, plus a recipe … Continue reading

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Recipe: Utica-Style Chicken Riggies

There are a lot of renditions of Chicken Riggies on the internet, but this is the real deal. I know because I brought home an order from the Chesterfield Restaurant, where Mike Schultz claims he put this Italian-American classic on the … Continue reading

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Recipe: Beef Stroganoff

Beef stroganoff was a staple of my supper club back in college. It was basically beef stew with some sour cream mixed in at the point of serving to add richness and a bit of tang. I’m grown up now, … Continue reading

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Recipe: Main Dish Quinoa Salad

The carb-avoiders in my household have been gobbling up this quinoa salad. Even though it is full of protein and fiber and other healthy stuff, it’s pretty tasty. Makes 6-8 main-dish servings or a dozen side salads. Ingredients: ½ c … Continue reading

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Recipe: Porcupines (Meat Balls with Rice)

I tinkered with Dorothy Crum’s very plain recipe in the Phi Beta Phi cookbook by adding the ingredients marked with a *. Makes six porcupines. Ingredients: 1 lb lean ground beef ½ c uncooked rice ½ chopped onion 1 clove … Continue reading

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Recipe: Chef Salad

Is it Chef Salad or Chef’s Salad? Considering its roots in the aspirational 1950s, “Chef” might have been some food writer’s idea of a descriptive adjective connoting quality—the kind of salad a chef (as opposed to a mere cook) might … Continue reading

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Recipe: Popcorn Chicken with Real Popcorn

What to do with leftover movie popcorn? Here’s a mod of my General Tso’s Prawns which uses popcorn instead of (or in addition to) rice as the starch to make popcorn chicken. Serves 4. Ingredients: 3-4 c popped popcorn* 1 … Continue reading

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Recipe: Ceviche

Two critical decisions when making ceviche are a/whether to add oil and b/how long to let the fish “cook” in its acid bath. The answer to the first question is no. The second is a bit more nuanced. Serves 3-4 as … Continue reading

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Recipe: Grilled Squid

When it’s in oil, it’s calamari. When it’s over the flame, it’s grilled squid. That’s how we roll in my house. And this is one of the easiest yet most delicious preps you’ll find. Just be sure to use a … Continue reading

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