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Your Best Main Dishes

I would like to hear about your absolutely favorite dishes.

Here are the guidelines:

The flavor is primo! You and your family look forward to it.

Prep and active cooking time not to exceed 90 minutes. Unattended cooking time doesn't count.

Required cooking skill should be no higher than intermediate.

It has to be a main dish, not a side dish, not a dessert.

It would be wonderful if you could include a link to a recipe or the recipe but not mandatory.

I have 5 or 6:

Chicken Marsala
Swiss Steak
BBQ Pork Tenderloin
Pulled pork
Lasagna
a Porterhouse or Ribeye steak
Salmon
Scampi

I have others but none that live up to these.

Do you have some you can share?

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  1. baby rack of lamb
    veal chops
    prime rib roast
    thanksgiving turkey

    1. Beef stroganoff
      Sweet &sour meatballs
      Salmon
      Meatloaf
      Spaghetti
      Fettucini Alfredo

      I am not sure all of those are *that* special, but they are family favorites from the 12-year-old to the 80-year-old, and they are requested often.

      9 Replies
      1. re: jlhinwa

        Is your stroganoff made with Beef Tenderloin or what?

        1. re: Hank Hanover

          My mom's original recipe calls for beef round steak, however I have bastardized it by using ground beef and (gasp) TVP.

        2. re: jlhinwa

          Would love to have your stroganoff recipe.
          Thanks

          1. re: Gail

            Here it is...caveat being I start here but then tweak with seasonings depending on my mood:

            2 lbs round steak, cut into finger sized strips
            6 tbsp flour
            1-1/2 tsp salt
            1/4 tsp pepper
            3 tbsp cooking oil
            1 cup chopped onion
            1 - 4 oz can mushrooms
            2 Tbsp worstershire
            1 TGIF p
            1 can tomato soup
            1 cup sour cream

            Also, to taste: red wine, balsamic vinegar, white pepper, garlic, and more black pepper and worstershire, those these are deviations from my mom's recipe.

            Dredge sliced eat tin flour, salt, and pepper mixture. Brown in oil. Add onion and brown. Add mushrooms with liquid, worstershire sauce, and tomato soup. Simmer for 1-1/2 to 2 hours over low heat or until meat is tender. Taste and adjust seasonings to your preference. Check to make sure it doesn't burn. :-). Just before serving, stir in sour cream and continue cooking until hot. Sere over brown rice or egg noodles.

            Variations: I have a vegetarian husband so will substitute Morningstar beef crumbles for the round steak and skip the dredging in flour. Another variation is to use ground round and skid

            1. re: jlhinwa

              Thanks, j. I've just added it to my net cookbook.

              1 TGIF p ???

              1. re: Gail

                Whoops, sorry! I have no idea what that was supposed to be (typing tired on an iPad last night). All ingredients are present and accounted for so just ignore. :-)

                1. re: jlhinwa

                  Thanks again, j.
                  And I thank God on Fridays too. :)

              2. re: jlhinwa

                Here it is...caveat being I start here but then tweak with seasonings "depending on my mood":

                love moody tweakers :)

                1. re: iL Divo

                  <love moody tweakers >

                  Me, too! But Mr. Pine sometimes declares "this is perfect--make it exactly the same next time." Woops, I "wung" it this time, depending on my mood, probably never to be created exactly the same again in this lifetime.

          2. Pasta puttanesca/grilled eggplant puttanesca
            Chicken, pork or veal piccata or saltimbocca
            Steak au poivre
            skirt steak in red wine reduction
            Pork and green chili stew (easy cheating version)
            Rack of lamb injected with orange liqueur
            Roast chicken
            Quick meat sauce for pasta seasoned with fennel, nutmeg, and pepper

            No links but if any sound good I will reply with recipe.

            5 Replies
            1. re: tim irvine

              tim, I'd love to hear how you make the following:

              grilled eggplant puttanesca
              Pork and green chili stew (easy cheating version)

              thanks!

              1. re: ChristinaMason

                In a frying pan heat a good bit of olive oil with minced or crushed garlic. Don't burn the garlic. Brush 1/2 inch slices of eggplant. Grill them. In what oil remains sweat minced onion. Add several diced tomatoes, pips and all, bits of olive (I usually have pitted kalamata olives around), capers, red pepper flakes, and white wine. As soon as it is hot, layer eggplant with sauce, adding small slices of mozzarella here and there. Everything is already hot. Grate a little Romano and shred one fresh bail on top. Reheats even better.

                Stew, usually done with cubed loin roast. Brown floured cubes in oil, add a can of Green chili enchilada sauce, a little broth, and whatever else trips your trigger, like a can of corn. add seasonings like cumin or more chilies to taste.

                Both of these are about 15 minutes of prep time.

                1. re: tim irvine

                  Nice, thank you! I just happen to have a can of enchilada sauce sitting neglected (impulse clearance-price purchase). :)

              2. re: tim irvine

                Tim, The rack of lamb sounds wonderful! Could you discuss your recipe a bit?

              3. Corned Beef with mustard/brown sugar glaze.
                Marinated grilled flank steak.
                Pesto stuffed chicken rolls...sometimes made with pepperoni instead of pesto.
                Shrimp...scampi, grilled, any which way.

                1. I don't have a ton in my repertoire as I haven't been regularly cooking for very long, but this Chicken stuffed with Pesto and Cheese is my SO's absolute favorite. I just use seasoned breadcrumbs instead of the almond meal in the recipe. I like it because it's easy and made with things I always have on hand. http://www.kalynskitchen.com/2005/04/...

                  3 Replies
                  1. re: juliejulez

                    This is the recipe that I use. The rolls are browned a bit in a pan before they are baked. I never use toothpicks either. I buy thin sliced chicken cutlets and they hold together pretty well when I saute them.

                    And I don't add the red pepper...that would be a deal breaker for my husband and son.

                    http://www.artoflivingwell.ca/recipes...

                    1. re: valerie

                      Looks great! I personally would love the red pepper :)

                    2. re: juliejulez

                      Great recipe, JJ! I love that it is made with ground almonds and not breadcrumbs.

                    3. Curried chicken (Sri Lankan)
                      Spicy fried chicken
                      Spicy deep fried squid (Yummo! even the nephew who hates squid loves this!)
                      Deer/goat/lamb/beef stroganoff (I'm meat agnostic)
                      Crispy fried salmon
                      Seer fish (also called batang) in spicy tamarind curry (Sri Lankan)
                      Fried spicy seer fish (also Sri Lankan)
                      Roast spicy chicken (Indian)
                      Peppered meat curry (Sri Lankan)
                      Mustard meat curry (Sri Lankan)

                      The main theme here is, of course, spicy.

                      8 Replies
                      1. re: LMAshton

                        Those dishes sound amazing!! Do you have any sri lankan links/recipes? :D

                        1. re: rawrpie

                          Yup. Some of my recipes are on my food blog. Which I really need to update. If there are any recipes in particular you want to see that's not on my blog, let me know. :)

                          I hope this link is okay. I'm still not entirely clear on acceptable use for blog links here.

                          Http://food.laurieashton.com

                          1. re: LMAshton

                            Thanks for the link, LMA. It looks like a great blog, and I can already see myself getting lost in it for a couple hours! Just a heads up, I'm having trouble getting several of the pages to load (mustard curry chicken, any of the pages aside from page 1). Sad! I'll check back later when hopefully it's resolved.

                            1. re: ChristinaMason

                              Ah, that's not good.

                              We*just* changed hosts and he husband, a major geek, had to make all sorts of changes to server settings, and some things weren't working, but he thought he got all the problems resolved. I'll go through things a bit later (I'm still not quite awake) and figure out what's going on.

                              Thanks for the heads up. And please, let me know if there are any specific recipes you're looking for. :)

                              1. re: LMAshton

                                I couldn't get the naan recipe to come up. Says it is not found.

                                1. re: juliejulez

                                  Thanks. Got it sorted. Please try again. :)

                                  1. re: LMAshton

                                    Great! I'm making naan on Sunday :)

                            2. re: LMAshton

                              Awesome!! thats fantastic! I'm going to have a look right now! Trying to absorb as much cooking info as I can! so much to learn.. lol

                        2. Chicken braised in tomato, tarragon, leeks... A recipe I learned at cooking school, and a winter favorite: http://www.inomthings.com/?p=3204

                          Buta-kimchi (pork and kimchi stir fry), which I supplement with Chinese chives. Husband wants this at least once a month.

                          Ginger pork chops. After I pan fry thick cut chops, I deglaze the pan with a mixture of soy sauce, sake, mirin, honey, and grated ginger. Reduce until it lacquer coats the chops, and serve with shredded cabbage and rice.

                          Pizza. I start the night before I intend to serve it: I ferment the poolish overnight, then make the dough and retard-ferment in the fridge during the day. Simple tomato sauce and fresh mozzarella, some slapped basil to finish.

                          2 Replies
                          1. re: nomnomnoms

                            Your chicken dish looks fabulous, Noms - I can't wait to try it!

                            1. re: nomnomnoms

                              These all sound so good! Could you share the kimchi stir-fry recipe?

                              ETA, found it on your blog. Thanks!

                            2. I have a few that are good but I want to work on them to make them a little better. If I am lucky I can elevate them into that upper tier.

                              They are:
                              Stirfry
                              a risotto
                              jambalaya

                              I've had rack of lamb before and it was very very good. I could work on that but with the expense, it would be more of a special occasion dish.

                              13 Replies
                              1. re: Hank Hanover

                                My#1 food purchase at Costco is lamb. Good quality & best price around.

                                lamb curry
                                Ground chicken sheekh kabobs
                                Alton Brown skirt steak
                                Chicken enchiladas
                                http://www.epicurious.com/recipes/foo...

                                1. re: Hank Hanover

                                  Along with stirfry, risotto and jambalaya, I definitely want to work on the following dishes to see if I can get them up to the level of the ones i listed in the original posting.

                                  mussels
                                  Rack of Pork
                                  Cajun Pasta
                                  Pasta Carbonera

                                  I'd like to develop a stuffed chicken cutlet but I have to find a stuffing that doesn't include cheese or at least only mozzarella.....E.F. Mama don't eat cheese except for mozzarella.

                                  1. re: Hank Hanover

                                    Hank,

                                    Here's a stuffed chicken recipe for you. I brine b/s chicken breasts with salt, sugar, Italian herbs (fresh rosemary and thyme, bay leaves, dried basil and oregano, and crushed fennel), cut them into cutlets, pound them thin, and roll them with sliced mozzarella and turkey pepperoni. Secure with toothpicks. Place on a baking sheet, brush with melted butter or olive oil and season with salt, pepper, and your choice of dried herbs. Bake at 375F until the chicken is cooked through, then serve topped with spicy marinara (remove the toothpicks before serving).

                                    1. re: ChristinaMason

                                      Thanks, Christina -- this sounds like a great dish for my man. I have to say that turkey pepperoni has turned out to be a great secret ingredient for weight watchers.

                                      1. re: ChristinaMason

                                        This sounds nice, Christina. How long do you bake the chicken?

                                        1. re: EM23

                                          I think they took about 25 minutes, but I can't quite remember, and it depends on how big your breasts are (I halved mine lengthwise for the cutlets). Once juices run clear, you're good! They also continue cooking a little while they sit a few minutes to let the molten-hot contents firm up. I think I got the idea from juliejulez, but she breads hers. Turkey pepperoni is used because it's less greasy than regular :)

                                          1. re: ChristinaMason

                                            Thanks! I have half a ball of mozzarella and some prosciutto that I wanted to use up tonight, so this recipe fits the bill.:)

                                            1. re: EM23

                                              Perfect, that sounds good. I'd like to try this recipe with pesto and pine nuts sometime, too. You know, when pine nuts aren't $30/lb.!

                                              ETA: This is neither here nor there, but if you have any leftover chicken, it looks very nice sliced thinly and served cold as part of a cheese/charcuterie plate :)

                                              1. re: ChristinaMason

                                                Yikes! Maybe swap in a different/ affordable nut?
                                                I am going to sauce the chicken in a mushroom marsala sauce tonight, but pesto sounds like a good combo too.

                                                1. re: EM23

                                                  That sounds great with the proscuitto...

                                                2. re: ChristinaMason

                                                  Pine nut price is why I buy mine at Sprout's--well, they're still $20 a lb. there, but if I only need 1/2 cup, that's all I buy. Still expensive, but I don't feel guilty 'cause of the exceptional flavor they add. Oh, plus I extend that flavor by gently toasting them, too.

                                                  1. re: pine time

                                                    I've heard so many horror stories about "pine mouth", I'm afraid to try any with non-European provenance. I see mostly Italian or Spanish pine nuts on the expensive side, and then the cheapos from China at Costco, World Market, etc.

                                                    1. re: ChristinaMason

                                                      Yeah, I avoid the Costco ones--used to buy them, with no pine mouth, but don't want the risk. Our Sprout's has labels on most of the nuts, with the place of origin, including the pine nuts. Never had a problem there.

                                    2. Mussels with Garlic Butter
                                      (served with a yummy salad and bread to sop up the butter)
                                      http://www.epicurious.com/recipes/foo...

                                      4 Replies
                                      1. re: LP808

                                        So they really are good, huh? Well they certainly seem to be easy to cook.

                                        I'm going to have to try them but it will require a little mental preparation. I find them pretty darn ugly.....far uglier than clams or oysters.

                                        1. re: Hank Hanover

                                          Very quick and easy to cook. Prep is the annoying part, but while the mussels soak I do all my prep and make the salad and get the bread in the oven to warm up. Then it's beard ripping time! I wish I could enlist someone to do that for me.

                                          And a side note on the recipe, I've had to go dairy-free recently, and it's also good subbing olive oil for the butter, but butter, of course, is best.

                                        2. re: LP808

                                          II also love this, and am considering a new recipe this weekend for a special meal, adding fennel and cream --
                                          http://www.epicurious.com/recipes/foo...

                                          1. I make a few things over and over, and they're mostly my evolved versions of family meals my mother made - true test of time :) These are not very gourmand-ish, but they taste good.

                                            Pork chops baked with rice - Short-grain brown rice, in a casserole, topped with sliced canned or fresh tomatoes, sliced green peppers, chopped onion and pork chops. Cover with 50/50 broth and milk. Bake in a moderate to slow oven.

                                            sausage with eggs and green pepper, stuffed into pita bread and eaten as sandwiches - sunday night supper.

                                            Stuffed meatballs: make bread stuffing, I usually use something premade like pepperidge farm. Ground beef or lamb, made into a thin patty and then wrapped around a loose ball of stuffing. Bake in a mushroom cream gravy with lots of (thawed) frozen green beans in it. I sometimes make the cream sauce but Campbell's works. MMM. One pot meal.

                                            Green chile pork or chicken - pork country style ribs or chicken thighs, cover with canned hatch chiles, chopped, a little broth but don't submerge in liquid, cover and cook in a slow oven till falling off the bone. Slightly thicken the chile sauce with some flour. Recombine with shredded meat. Makes great burritos.

                                            1. Well, my 11 year old is going thru a picky phase right now so I only listed those meals that are guaranteed to get him to the table these days!

                                              Chicken stuffed with spinach and gorgonzola in white wine sauce
                                              Lamb burgers with feta and mint
                                              Crispy oven fried chicken
                                              Traditional spaghetti and meatballs
                                              Meatloaf
                                              New England boiled dinner
                                              Roast chicken/turkey
                                              Make your own burritos/soft tacos
                                              Lasagna
                                              A good steak on the grill
                                              Homemade pizza
                                              Carrot ginger soup

                                              1 Reply
                                              1. re: foodieX2

                                                Lots of good things coming out of your kitchen. Could you tell us more about the chicken stuffed with spinach and gorgonzola in white wine sauce?

                                              2. Killer Bologanese with cheese ravioli
                                                Coq Au Vin
                                                Asain flavored marinated Flank steak
                                                Grandma's Meatloaf
                                                Homemade Lobster ravoli with burnt butter sauce
                                                Last but not least; Yellow split pea and parsnip soup.

                                                4 Replies
                                                1. re: PHREDDY

                                                  Meatballs 'n gravy
                                                  Vienna Schnitzel (using pork)
                                                  Chicken fried steak
                                                  Enchilada's

                                                  1. re: chloebell

                                                    I'm a Texas boy so I like chicken fried steak but I learned that breaded pork cutlets were even better and cheaper. I don't pound mine thin and I brine mine but it is good.

                                                    Maybe sometime I will try veal cutlets but it is pretty expensive.

                                                    1. re: Hank Hanover

                                                      Yum! Good tip on the pork cutlets. I never would have thought about trying that (don't usually bread any pork in this house).

                                                      1. re: LP808

                                                        I'm still mad at the restaurant industry for doing away with breaded pork chops. I'm sure breaded are more fattening but give me breaded every time.

                                                2. Chicken Cacciatore (similar to Joy of Cooking with onions)
                                                  Garlicky Mediterranean-Style Fish
                                                  Shrimp Scampi
                                                  Lentil Soup (with curry powder)
                                                  Vegetable stew with coconut milk
                                                  Eggplant with Garlic Sauce

                                                  1 Reply
                                                  1. re: Seeker19104

                                                    Seeker

                                                    "Vegetable stew with coconut milk"

                                                    recipe? yes please :)

                                                  2. Whoa. All of them? Alright... here's a selection :-)

                                                    - low & slow-roasted pork shoulder
                                                    - yuvetsi (my man's dish)
                                                    - pretty much all of my pasta dishes (a rare meal in our household, so I make it count) -- bolognese, wild mushroom sauce, carbonara, *real* alfredo, orecchiette with ham & peas, mushroom lasagna, seafood pasta, etc. etc.
                                                    - roast leg of lamb
                                                    - chicken piccata
                                                    - grilled whole trout
                                                    - Viennese-style schnitzel (kosher chicken breasts, not veal)

                                                    1. I've only been cooking for a bit over a month so just pasta, and vietnamese beef noodles!!

                                                      1. I eat a very simple plant based diet now. I cook meats and seafood when my adult children visit...I cook for them and I still do huge holiday meals.
                                                        Home made pizzas
                                                        Home made baguettes
                                                        Spaghetti and meat sauce
                                                        Big chunky pork adobo
                                                        Rare sirloin steaks
                                                        Crispy baked potatoes
                                                        Prime rib roast
                                                        Roasted turkey
                                                        Fish tacos
                                                        Chicken with herb dumplings

                                                        1 Reply
                                                        1. crab cakes
                                                          my godmother's lasagna
                                                          short rib chili
                                                          fish and zucchini "chips"
                                                          my grandmother's "company dinner" - beef tenderloin, creamed spinach and scalloped potatoes.

                                                          1. Alright, I'll go. Some of our favorites include:

                                                            -Turkey/chicken paprikas
                                                            -Updated family recipe for beef vegetable soup
                                                            -Sweet Italian sausage and fennel ragout w/ white wine
                                                            -Bolognese
                                                            -Hungarian pörkölt/goulash
                                                            -Herbed chicken pot pie
                                                            -Lemony roast chicken w/ Moroccan-spiced pan vegetables and olives
                                                            -Herbed sweet potato/pumpkin ravioli w/ brown butter and sage
                                                            -Israeli couscous salad w/ pesto, aged cheese, and spring veggies
                                                            -Ma po tofu
                                                            -Jap chae
                                                            -Smitten Kitchen's turkey meatballs, made with ground chicken
                                                            -Pulled pork (my hubby usually is in charge of this)
                                                            -Mexican tacos w/ crock pot mojo pulled pork (we crisp this up under the broiler and call it "carnitas")
                                                            -Jerk chicken
                                                            -Seared shrimp w/ leek and pastis pan sauce
                                                            -Chow's "Spanishy" couscous/quinoa w/ sherried shrimp http://www.chow.com/recipes/29671-spa...
                                                            -Beef carbonnade
                                                            -Summer corn bisque w/ Cajun shrimp

                                                            I recently went gluten free, so some of these recipes will require modification the next time I make them!

                                                            13 Replies
                                                            1. re: ChristinaMason

                                                              What bolognese recipe are you using? Any chance of sharing the beef veg soup and corn bisque?

                                                              1. re: EM23

                                                                Bolognese I kind of hacked together after looking at Hazan, etc. I do the milk and white wine thing, don't add bacon/proscuitto, and add a bit more in the way of tomatoes and herbs than most recipes call for. Maybe it's not Bolognese anymore, but we sure like it.

                                                                Dad's Updated Beef Vegetable Soup:

                                                                (For a large pot of soup, 8-10 servings)

                                                                -1.75 to 2 lb. well-trimmed beef stew meat (chuck), cut into bite-sized pieces
                                                                -salt and pepper to taste
                                                                -2-3 tbsp. oil
                                                                -1 lg. yellow onion, finely chopped
                                                                -3 cloves garlic, minced
                                                                -2 bay leaves
                                                                -2 boxes beef broth (8 c.)
                                                                -1 regular can stewed tomatoes, including juice, crushed
                                                                -1 regular can of diced tomatoes, including juice
                                                                -2 tsp. beef base or 1 beef bullion cube
                                                                -good splash ea. Worcestershire and soy sauce
                                                                -1/4 tsp. toasted onion powder, optional
                                                                -1 tsp. fresh minced rosemary, or a good pinch of dried crushed rosemary
                                                                -1/4 tsp. dried thyme
                                                                -1/4 c. fresh parsley, chopped
                                                                -1/2 tsp. seasoned salt or Penzey's Forward! (saltless spice mix)
                                                                -4 stalks celery, diced
                                                                -3-4 lg. carrots, peeled and diced
                                                                -3 small white potatoes, cubed, or equivalent amount of rutabaga (~1.5-2 c.)
                                                                -2 c. fresh green beans, trimmed and cut into 1/2-in. lengths
                                                                -1 c. frozen green peas, thawed
                                                                -1 c. corn kernels (fresh or frozen)
                                                                -1/4 tsp. ground allspice (more to taste)

                                                                1. Sprinkle the meat with salt and pepper and sear in batches in medium-hot oil in a large soup pot or enameled cast iron. Remove to a bowl. If the brown crusty bits seem like they're starting to burn, deglaze the pot with a little broth, scrape up the bits with a wooden spoon, and pour the fond into the bowl with the meat.

                                                                2. Heat a little more oil in the same pot and saute the onions until lightly brown. Add a touch more oil and saute the minced garlic until golden. Turn down the heat to low. Add the bay leaves, 2 boxes of broth, both kinds of tomatoes, the seared meat and its juices, the Worcestershire and soy sauces, beef base, onion powder, seasoned salt, and herbs. Cover and simmer on very low heat for 1.5-2 hrs., or until meat is tender. Add lots of ground black pepper and salt to taste.

                                                                3. Add the allspice, chopped carrots, potatoes/rutabaga, and celery and simmer until the vegetables are just tender. Add the green beans and cook 10-15 min. until tender. Leave the pot on the burner but turn off the heat and add the peas and corn. Cover and let sit at least 5 min. Heat through, taste for seasoning, remove the bay leaves, and serve.

                                                                1. re: ChristinaMason

                                                                  Your Dad's soup looks great - thanks so much for the recipe. Toasted onion powder is a new ingredient to me. I just looked it up and see that Penzeys sells it. It sounds like a spice with all kinds of potential.

                                                                  My Bolognese has morphed over the years too - we prefer it with more tomatoes, carrots, celery and onion. Half pork, half beef, plus some pancetta. The white wine and the milk are essential.

                                                                  1. re: EM23

                                                                    Ah, right, pancetta, of course, not proscuitto. I knew that was wrong when I typed it, but couldn't think of the alternative!

                                                                    I like the toasted onion powder quite a bit. It's great in rubs and for adding another layer of flavors to soups, sauces, and braises.

                                                                    p.s. my dad's version of this soup uses mostly canned vegetables, and he skips the pre-braising of the beef, which I think is essential to get it spoon-tender! And I just use a lot more herbs in my cooking in general than he does. But I loved his soup as a teen, hence the "update."

                                                                    1. re: ChristinaMason

                                                                      A nice tribute to your dad.
                                                                      A few more days and I should have enough room in the freezer to store a new batch of soup. I will report back when I make it.

                                                                  2. re: ChristinaMason

                                                                    give me a bold and bright beefy vegetable soup recipe like this one and I'm all yours.
                                                                    sounds incredible CM but then it's snowing right now and I WANT THIS SOUP :)

                                                                    1. re: iL Divo

                                                                      Make it! I hope it won't disappoint. We hardly ever have leftovers of this hanging around because we love it so much.

                                                                  3. re: EM23

                                                                    For the corn soup, I'm sorry, I don't have a full recipe, just a paraphrase of my method:

                                                                    When I have really good, fresh, sweet summer corn, I like to cut the (raw) kernels off the cobs, roast the cobs in the oven (sprinkling with a touch of sugar if needed to caramelize), then simmer the cobs in homemade chicken broth. Separately, I sweat some onion, shallot, and a little bit of celery in butter in a pot, then add the broth, 3/4 of the kernels, and simmer until the corn is just tender, remove the bay leaf, then puree until smooth. Taste and adjust for salt and pepper, heat through, and garnish with a small amount of raw kernels in each bowl.

                                                                    I've served it topped w/ shrimp cooked shrimp 'n grits style (butter, thyme, a little Old Bay, garlic, cayenne, sherry). I think I once also made cornbread croutons fried in butter to serve on top, which were delicious.

                                                                    1. re: ChristinaMason

                                                                      Yum--will save this for this season's home-grown corn. We live in suburban San Diego, and the neighbhors had never seen corn growing! We just grow about 8 plants a year, but for the 2 of us, that produces wonderful eating.

                                                                      1. re: ChristinaMason

                                                                        Wow, this sounds delicious! I would never have thought of roasting the cobs in the oven. How long do you let them roast?

                                                                        1. re: EM23

                                                                          Just til they get a little color on them. Depends on your temperature, but maybe 15-20 min. at 425F?

                                                                          1. re: ChristinaMason

                                                                            Thanks! Just 4 more months until the local corn is back - can't wait!

                                                                          2. re: EM23

                                                                            i remember granny roasting corn cobs in the oven when she was prepping to make her corn cob jelly. It was heavenly.

                                                                    2. meatloaf
                                                                      artichoke, bacon, and new potato hash
                                                                      spaghetti and meatballs
                                                                      artichoke and pea lasagne
                                                                      enchiladas suizas
                                                                      baked eggplant

                                                                      1 Reply
                                                                      1. Chicken with bell peppers and olives
                                                                        My easy version of ma po tofu
                                                                        Fajitas
                                                                        Roasted salmon with herb sauce

                                                                        Whenever I tell hubby that one of these is for dinner - he's happy!!

                                                                        1 Reply
                                                                        1. re: iowagirl

                                                                          Hi iowagirl,

                                                                          Could you share your version of ma po tofu please?

                                                                          www.saffron215.blogspot.com

                                                                        2. Most requested buy the mr, and I can probably make it in my sleep is chicken piccata.
                                                                          Others are:
                                                                          pork larb
                                                                          shrimp scampi
                                                                          filet mignon with twice baked potato
                                                                          chicken parmigiana
                                                                          crab fried rice

                                                                          5 Replies
                                                                          1. re: alliegator

                                                                            I knew someone would come up with chicken piccata and upstream someone came up with Chciken paprikash or chicken paprika.

                                                                            I'm sorry what is pork larb?

                                                                            1. re: Hank Hanover

                                                                              Larb is a Thai dish with ground or finely shredded meat, lots of lime and chili, and some other good stuff. Sometimes served with lettuce to eat as a wrap, sometimes served as is:

                                                                              http://www.thaitable.com/thai/recipe/...

                                                                              1. re: alliegator

                                                                                This is also a favorite of mine and people love it, even if they think they don't like Thai food. I've even made ground chicken meatballs with all the flavorings and wrapped them in a little lettuce as an appetizer. Great addition to the list!

                                                                                1. re: Terrie H.

                                                                                  I love the little meatball idea, I'll have to give it a try!
                                                                                  If your a thai food fan, the same site I linked to above has a great crab fried rice recipe. It's my absolute favorite fast dinner:
                                                                                  http://www.thaitable.com/thai/recipe/...

                                                                                2. re: alliegator

                                                                                  I checked out the link. I can so definitely get behind that. Thanks! :)

                                                                            2. This is a toughie. I'm still a fledgling cook, but I think I definitely have a few winners up my sleeve:

                                                                              Prime rib with horseradish cream sauce
                                                                              http://www.seriouseats.com/recipes/20...

                                                                              http://www.foodnetwork.com/recipes/al...

                                                                              Slow-roasted pork shoulder with oven-crisped skin

                                                                              http://www.seriouseats.com/recipes/20...

                                                                              Braised oxtails (chuck roast is also a viable substitute, though not as delicious

                                                                              )

                                                                              No recipe here. I'm experimenting with varying amounts of ingredients/different braising liquids. Turns out nice every time. Slow cooking + tough chunks of beef with loads of melty fat and and gelatin and the like? Yes please.

                                                                              1. Pork and tomatillo stew
                                                                                Chicken Cutlets with an arugula salad
                                                                                Quiche
                                                                                Frittattas of all kinds
                                                                                Crab cakes
                                                                                Kimchee Fried Rice
                                                                                Ca Kho - Vietnamese Caramel Catfish
                                                                                Asian Marinated Salmon
                                                                                Pork burgers

                                                                                1 Reply
                                                                                1. re: Dcfoodblog

                                                                                  Hi D,

                                                                                  Could you please share your recipe for Kimchee fried rice?

                                                                                  www.saffron215.blogspot.com

                                                                                2. Any details on your salmon, scampi or pulled pork?

                                                                                  1. Very quick and easy dinner we had Saturday night was roasted shrimp and broccoli+cauliflower. I used this recipe http://www.thewednesdaychef.com/the_w... but you could use any spice blend you want. Husband wants me to make it with old bay next time. I roasted lemons with it as well to squeeze on top of the dish.

                                                                                    4 Replies
                                                                                    1. re: LP808

                                                                                      This looks great. I used to be notorious for C-curled overcooked shrimp and so this kind of scares me. Do you find 10 minutes is a good time estimate for not-overcooked shrimp?

                                                                                      1. re: fldhkybnva

                                                                                        I'm going to step on LP's question here.... hopefully he won't disagree. 10 minutes would be a maximum. Generally you cook them until they turn pink and then get them off.

                                                                                        I sometimes cook shrimp and just put a skewer them on top of a dish. When I do that i put them under a broiler for 3 minutes each side.

                                                                                        1. re: Hank Hanover

                                                                                          It depends on the size shrimp you are using. I primarily use 16/20 count. In 10 mins they were all still very juicy, great color (dark pink) and were far from the "Oh-crap-over-cooked-O"-shape. If you are using smaller shrimp, you may want to check at 7mins. YMMV depending on your oven.

                                                                                          PS Hank, I'm a lady!

                                                                                          1. re: LP808

                                                                                            Thanks, I will certainly give this a try.

                                                                                    2. I think my best main dishes for company are osso bucco, pot roast with dijon mustard and white wine, spare ribs in red sauce, and a slightly complicated chili in the winter, and jerk chicken, a coriander grilled chicken recipe from the Barbecue Bible, pulled pork, and Old Bay spiced shrimp in the summer.

                                                                                      8 Replies
                                                                                      1. re: Terrie H.

                                                                                        Terrie,

                                                                                        Is this the recipe for the coriander bbq chicken? That sounds great! http://www.food.com/recipe/bademiyas-...

                                                                                        1. re: ChristinaMason

                                                                                          That's the one, and it is absolutely great. Even my "I hate Indian food" people love this. I always put a few slashes into the meat to rub the seasoning in. I hope you try it because it's a big hit for me.

                                                                                            1. re: Terrie H.

                                                                                              I saved this too, looks great! Will definitely try it once grilling season rolls around (yes, I do not grill when it's 30 degrees with 40mph winds)

                                                                                            2. re: ChristinaMason

                                                                                              ChristinaMason: thanks for the link! Will get this on next week's menu. Probably would be good with some cucumber raita and naan (homemade, also tossed on the grill for some char).

                                                                                              1. re: pine time

                                                                                                Nice, let us know how it goes on the What's For Dinner thread. I'll try to make it next week, too!

                                                                                            3. re: Terrie H.

                                                                                              Ok Terrie, one day I'm actually going to make a pot roast that excites me, so far, they elude me except for a standard easy version I make without much enthusiasm.

                                                                                              "pot roast with dijon mustard and white wine,"
                                                                                              please post and if you don't mind, please be precise.
                                                                                              I'm kinda thick ;:-/ ................need a pot roast to knock my husband and the kids' socks off. TIA

                                                                                              1. re: iL Divo

                                                                                                Sorry, Divo, I just saw your request. This is generally how I do it. It's from Patricia Wells' At Home in Provence.

                                                                                                http://www.epicurious.com/recipes/mem...

                                                                                                I always use chuck, and don't use the whole bottle of wine and evaporate, as she instructs. Instead, I use about 2 cups, and just bring to a boil (more sauce that way); and increase the mustard to about 3 tablespoons. I also use those petit diced tomatoes and drain the juice, as I prefer it less tomatoey and more winey. Lastly, I always add a few tablespoons of capers.

                                                                                                I hope that gives you an idea. Would like to know how you like it if you get a chance to make it.

                                                                                            4. My most requested recipes...

                                                                                              Skillet cornbread
                                                                                              Pulled pork
                                                                                              Smoked mullet
                                                                                              Sausage, grits, and cheese casserole
                                                                                              Crab/Crawfish (Low Country(?)) Boil
                                                                                              Deep Fried Catfish/Specks/Bluegill fillets
                                                                                              Collard Greens
                                                                                              Steamed Clams
                                                                                              Also my wife now has me making choucroute garnie platters for our big gatherings.

                                                                                              1. Requested by my family -

                                                                                                Shrimp and Grits
                                                                                                Jambalaya
                                                                                                Beef Stroganoff
                                                                                                Artichoke chicken
                                                                                                Achote pulled pork
                                                                                                Aunt Mamie's baked beans

                                                                                                2 Replies
                                                                                                1. re: Jeanne

                                                                                                  Is there a recipe for Artichoke chicken? I would love to see it if you have one. Sounds like something wonderful I ate in a Greek White tablecloth place back in the day.

                                                                                                2. When I read your query the first thing that popped into my mind was chicken with soy sauce, garlic, and pineapple. Even picky-eater children like it and it's quick and easy. Anoint chicken pieces generously with soy sauce and garlic powder. Pour a can of crushed pineapple over. Sprinkle on some more soy sauce and garlic powder. Bake. Serve with rice.

                                                                                                  1. Beef Stroganoff
                                                                                                    Chili Con Carne
                                                                                                    Spaghetti Bolognese
                                                                                                    Baked Chicken

                                                                                                    2 Replies
                                                                                                    1. re: iL Divo

                                                                                                      Can you please tell me how you do your baked chicken? Thanks in advance!

                                                                                                      1. re: pinehurst

                                                                                                        happy to pine.......
                                                                                                        I'll do some next week and at that time, I'll take a photo and post.
                                                                                                        husband likes this the best.
                                                                                                        his mom an excellent cook, simple flavors nothing fancy.
                                                                                                        me, I'm not simple in my ingredients so this for me is very easy and very delicious.
                                                                                                        I like to do thighs&breasts best, bone in.
                                                                                                        this is also how I do a whole clucker.
                                                                                                        rinse and pat dry chicken.
                                                                                                        combine butter and olive oil rub into/onto all parts of chicken. mix kosher salt/confetti peppercorn/tiny bit poultry seasoning together then from way high up sprinkle on all parts of chicken, top and bottom.
                                                                                                        place on rack over sheet pan with sides.
                                                                                                        start at preheated oven 425° bake 1/3 time on that heat, then reduce to 375° and finish. (use thermometer)
                                                                                                        very crisp top < hubby's favorite, and very moist chicken.
                                                                                                        I do it probably 3 times a month and at least once every time we're in the motor home on vacation. the leftover meat is wonderful in chicken salads or vegetable chicken barley soup or creamed chicken crepes.

                                                                                                    2. Herbed Oven Roasted Chicken Thighs
                                                                                                      Pasta with Greek Style Meat Sauce

                                                                                                      1. Chicken and Pork cutlets: Saltimbocca; Francese, Piccata and Parmigianino
                                                                                                        Chicken Milanese w/ chopped salad
                                                                                                        Sausage, peppers, onions and mushrooms
                                                                                                        Fake “sausage”, peppers, onions and mushrooms – made with pork tenderloin and Penzey’s Italian sausage seasoning
                                                                                                        Pan-roasted bone-in pork chops and NY strips with roasted green beans and cinnamon sweet potato fries
                                                                                                        CI’s penne alla vodka http://urbandrivel.blogspot.com/2007/...
                                                                                                        Lidia’s Scampi alla Buzara http://www.cookstr.com/recipes/jumbo-...
                                                                                                        Bolognese(Marcella Hazan’s recipe
                                                                                                        )Crespelle with bechamel and tomato sauce
                                                                                                        Quiche and butter lettuce salad w/ Pepin’s mom’s favorite dressing
                                                                                                        Sole francese with real French fries
                                                                                                        Pappardelle in a tuna & tomato cream sauce http://thesecondpancake.typepad.com/t...
                                                                                                        Refried beans with fried eggs and yellow rice
                                                                                                        Pan-roasted prosciutto-wrapped halibut in a wine sauce http://www.foodnetwork.com/recipes/ty...

                                                                                                        4 Replies
                                                                                                        1. re: EM23

                                                                                                          Oh my, I think I've found my new CH food crush. So many good things there. I saw Ina Garten do a spin on (I think) Tyler's halibut recipe in her "Restaurant Rules" episode recently. It looked delicious. Or maybe it was from Bobby Flay. She wrapped seasoned halibut fillets in proscuitto and baked until cooked through, then served with a rosemary butter sauce and roasted root veg.

                                                                                                          1. re: ChristinaMason

                                                                                                            Everything tastes good when wrapped in prosciutto, Julie:) That Tyler Florence recipe is really delicious - give it a try!

                                                                                                            ETA Sorry to call you Julie, Christina - I'm fb'ing with my cousin Julie at the same time as I'm reading here.

                                                                                                          2. re: EM23

                                                                                                            Very delicious list. Item that I loved most was (in my opinion) the simplest (I love simple and tasty for weeknights) - refried beans/fried egg/yellow rice.

                                                                                                            That is always my leftover lunch whenever I have any sort of beans and rice. Well. When I don't switch it up and make an omelet.

                                                                                                            1. re: LP808

                                                                                                              Yes! to the refried bean love. It has just made its way back in to the dinner rotation because of Lent. I made a big batch of the beans and rice, froze them in single servings, and just take a couple out of the freezer in the morning so they defrost in time for dinner. Total comfort food.

                                                                                                          3. Duck with Orange Sauce
                                                                                                            Coq au Vin
                                                                                                            Boeuf Bourguignon

                                                                                                            1 Reply
                                                                                                            1. re: Dansky

                                                                                                              I am ashamed to admit that the only classic French dish I have had from your list is Coq au Vin, and even that was not a TRUE Coq au Vin. So obviously you need to teleport some to my dining room table for my midnight snack since they are your best dishes ;)

                                                                                                            2. Cold months:
                                                                                                              Vegetable soup
                                                                                                              Black bean chili

                                                                                                              Warm months
                                                                                                              Various grilled veggies
                                                                                                              Black bean burgers with mango salsa

                                                                                                              Chickpea tacos all year round

                                                                                                              1. Lots of great ideas in this thread. Thanks, Hank. (Edit: I was in Austin last week for state basketball tourney. WOW, your city has grown in the 12 years since I've been there.) Here's my list:

                                                                                                                Cajun meatloaf (Paul Prudhomme)
                                                                                                                Shrimp and andouille jambalaya (same)
                                                                                                                Roast chicken - atop root vegetables (Ina Garten)
                                                                                                                Spaghetti and meatballs - meatballs with a little gelatin (CI)
                                                                                                                Chicken or beef enchiladas - grew up on Tex Mex
                                                                                                                Turkey sausage & spinach lasagna (Bon Appetit)
                                                                                                                Shrimp pad Thai (CI with lots of tweaks)
                                                                                                                Crunchy oven fried fish - usually cod - really simple (CI)

                                                                                                                1. I found a new recipe that was very popular with my family.

                                                                                                                  It is Unstuffed cabbage Rolls ... The flavor of cabbage rolls without the hassle of stuffing the cabbage.

                                                                                                                  Unstuffed Cabbage Rolls - HH

                                                                                                                  2 pounds lean ground beef
                                                                                                                  1 tablespoon oil
                                                                                                                  1 large onion, chopped
                                                                                                                  1 clove garlic, minced
                                                                                                                  1 small cabbage, chopped
                                                                                                                  2 cans (14.5 ounces each) diced tomatoes
                                                                                                                  1 can (8 ounces) tomato sauce
                                                                                                                  2 cups water or mixture of red wine, beef broth & water
                                                                                                                  1 teaspoon ground black pepper
                                                                                                                  1 teaspoon sea salt
                                                                                                                  1 teaspoon smoked paprika
                                                                                                                  1 teaspoon Italian seasoning
                                                                                                                  1 tablespoon Worchestershire
                                                                                                                  1 cup dry rice
                                                                                                                  ¾ cup chopped carrots
                                                                                                                  1/3 lb chopped mushrooms

                                                                                                                  Preparation:

                                                                                                                  In a large skillet, heat olive oil over medium heat. Sweat the onions, carrots and mushrooms. Add the garlic and continue cooking for 1 minute.
                                                                                                                  Add the ground beef and cook, stirring, until ground beef is no longer pink and veggies are tender.

                                                                                                                  Add the dry rice, tomatoes, tomato sauce, pepper, and salt. Mix well then add cabbage. Bring to a boil. Cover and simmer for 25 - 30 minutes, or until cabbage is tender.
                                                                                                                  Add more liquid if necessary and taste for spice adjustment.
                                                                                                                  Yield: Serves 6 to 8