Main Course
8665 recipes found
Sea Scallops On Asparagus
Mackerel With Pistachio and Cardamom Salsa
This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom salsa can be made in advance so you can have this dish on the table in as long as it takes to cook the fish, no longer than five minutes. If you choose to do this, just make sure to add the lime juice to the salsa at the very last minute to prevent the herbs from discoloring.
Potato And Smoked Mackerel Salad With Creamy Mayonnaise
Mussel-And-Spinach Gratin
Leg of Lamb or Mutton
Curry-Laced Moules à la Marinière With Fresh Peas
It’s important to buy mussels from a reputable fishmonger. If mussels are not properly stored, they die, and a dead mussel can make you very sick. Look for mussels that are shiny and black, and somewhat heavy. Once home, take them out of the wrapping immediately, give them a quick rinse and put them in a big bowl. Cover the bowl with a damp cloth and refrigerate until you’re ready to clean and cook them. The main work that goes into cooking mussels is the careful picking over that must be done first, to make sure there are no dead mussels. Rinse the mussels in several times in cold water and examine each one. If there are cracks in the shell, or if a mussel is open and doesn’t close back up when you tap the shell, throw it away. If the shells have lots of algae, seaweed or barnacles on them, you can brush them or scrape them with the edge of the shell of another mussel. Finally, pull out the beards. This should not be done until shortly before cooking as mussels can die once the beards have been pulled. Discard any that remain closed after cooking.
Fish Pockets
Creamy Mussel Stew With Peas, Fennel and Lemon
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Hanoi Beef And Rice-Noodle Soup
Potato-Leek Filling With Canadian Bacon
Corkscrew Pasta With Tomatoes And Basil
A simple tomato sauce, made from fresh or canned tomatoes, is the foundation for vast numbers of dishes, but it is also very good on its own. This recipe makes twice the amount of sauce needed for the dish. The rest can be refrigerated or frozen. Use fresh tomatoes, but only if they are very ripe, sweet and flavorful; about two pounds will do. Peel, seed and coarsely chop them before adding them to the saucepan. A pinch of sugar will help to accentuate the natural sweetness. Fresh tomatoes will need to cook about 10 minutes longer than canned.
Fillets of Sole With Cucumber Beurre Blanc
Braised Duck With Collard Greens and Black Pepper Spoonbread
Saffron Lobster Salad
Braised Chicken With Escarole And Sicilian Olives
Sea Scallops With Tomatoes and Shallot Butter
Game Hens With Onions and Potatoes
Scallops on the Grill
Pan-Seared Mackerel With Sweet Peppers and Thyme
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It’s traditionally prepared by pickling the fillets in vinegar, but I’ve never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Spaghetti With Shrimp, Kale and Tomatoes
I like to use black kale for this. I blanch it in the pasta cooking water, then I add the chopped blanched leaves to the tomato sauce at the end of cooking, just so they will heat through and soften a little more. I sear the shrimp and make the tomato sauce in the same pan. You can toss shrimp in the tomato sauce or just top each serving with them, which is the way to go if there are vegetarians at the table.
Fethi Solak's Eggplant With Meat and Rice
Spicy Coconut Mussels With Lemongrass
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they’ve been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Sea Scallops With Garlic and Tomatoes
Mussels in Broth with Matcha
The Japanese tradition, using a fine bamboo whisk to make matcha, which becomes frothy when done properly, does not have to be limited to a bowl of tea. Why not add matcha to mussel broth?Against the briny-sweet mussels, this broth also offers a touch of wasabi for heat, lime for acidity and cream for added foamy richness. These elements brought the flavor of the wine, and the matcha, into elegant focus.