Your Best Main Dishes
- Hank Hanover Mar 2, 2013 07:27 PM
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:
BBQ Pork Tenderloin
a Porterhouse or Ribeye steak
I have others but none that live up to these.
Do you have some you can share?
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
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
Quick meat sauce for pasta seasoned with fennel, nutmeg, and pepper
No links but if any sound good I will reply with recipe.
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.
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.
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/...
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.