Serves 4
The tenderloin–the strip of meat attached to a boneless, skinless chicken breast—slows down preparation and complicates cooking. Pull them from each breast half, remove their tendons and sauté them separately.
2 tablespoons butter
1 tablespoon oil
4 boneless chicken breast halves, trimmed of fat and tenderloin removed and pounded with the dull
Serves 2 to 4 as a first course or more as an appetizer
1 1/2 tablespoons butter
2 garlic cloves, minced
1 teaspoon curry powder
1/4 cup dry white wine or dry vermouth
1 bag (2 pounds) bearded mussels, rinsed thoroughly in a sinkful of cold water
1/4 cup coconut milk
2 tablespoons chopped fresh cilantro
Heat butter,
(And this one won’t make the smoke alarm go off!)
Serves 6
1/3 cup chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 tablespoons vegetable oil
2 medium large onions, cut into medium dice
3 lbs ground chicken or turkey
1 can (28 ounces) crushed tomatoes
1 quart chicken broth
2 can (16 ounces each) pinto beans, drained
Makes about 2 1/2 dozen
Not only do I serve these for hors d’oeuvres, I make them for dinner preparation time. This quantity serves 4 to 6 as a main course.
4 pounds chicken wings, split and patted dry
2 tablespoons vegetable oil
Salt and ground black pepper
1 teaspoon sugar
2 teaspoons Italian seasoning
1/3
Serves 4
If you like, add 1/2 cup ricotta cheese to the turkey mixture, which adds body and richness to lean ground turkey. Serve with your favorite toppings. Some of our favorite combos: Sauteed mushrooms, onions, and extra-sharp cheddar; guacamole, salted tomatoes slices, and pepperjack cheese; blue cheese and bacon;
Serves a crowd (we froze our leftover pork–it’s great in omelets and on sandwiches), but the recipe is easily halved
3 lbs. pork butt or pork shoulder trimmed and cut into large chunks
4 Tbs. olive oil
1 large Spanish onion, diced
10 large garlic cloves, minced
5-6 canned chipotle chiles en adobo, minced (we
Serves 4
2 tablespoons butter, softened
1 shallot, minced or grated
1 garlic clove, minced
2 tablespoons minced parsley
Salt and pepper
½ cup plain dry breadcrumbs
1 egg white
2 large chicken breasts, halved crosswise into 4 cutlets
Mix butter, shallot, garlic and parsley and a generous sprinkling of salt and pepper in a small bowl. Set aside.
Adjust
(This is actually my preferred method. Not only is the method faster, the stewing juices are thick and rich.)
Follow recipe for Oven Slow-Cooked Beef Stew with Green Peas and Carrots, adjusting oven rack to lower middle position and heating oven to 450 degrees.
Once browned beef cubes have been returned
Serves 6 to 8
This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in 3 batches.
3 tablespoons vegetable oil
3 tablespoons flour
3 pounds beef chuck, cut into 1 1/2-inch cubes
Salt
Serves 4
1 1/2 quarts (6 cups) low-sodium chicken broth
4 large garlic cloves, minced (1 tablespoon)
1 tablespoon minced fresh ginger or 1 teaspoon ground
1/4 cup soy sauce
2 packages (3 ounces each) ramen noodles, flavor packets discarded
2 cups shredded cooked chicken
2 cups fresh bean sprouts
4 scallions, white and green part, sliced thin
1/4
