Tag: main course

How to make a Reuben

How to make a Reuben

How to make a Reuben

In my opinion, there’s not much better than a reuben sandwich. Corned beef, swiss, sauerkraut, and thousand island dressing on marbled rye is a perfect combo, but where did the sandwich come from. Some say the sandwich was created in NYC by Arnold Reuben at his delicatessen Reuben’s in 1914. Others say the legendary sandwich came from a hotel in Omaha, Nebraska in 1928. It is so popular in Nebraska that March 14th is National Sandwich Day in Omaha.
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Nebraska, New York
Keyword: Beef, main course, Nebraska, New York, sandwich, USA
Author: Alex Gorgos

Ingredients

  • corned beef thinly sliced
  • Swiss cheese thinly sliced
  • sauerkraut
  • rye or pumpernickel bread
  • Kerry Gold Irish butter
  • thousand island dressing

Instructions

  • Melt a little butter in a sauté pan. Add in slices of corned beef and brown for a couple minutes a side.
    Smokers, main course, beef
  • Separately, top the bread slices with Swiss cheese.
    Smokers, main course, beef
  • Top with the corned beef and sauerkraut. Place another slice of Swiss cheese on top of the sauerkraut.
    Smokers, main course, beef
  • Melt a 1/2 tbsp of butter on a griddle over medium heat. Place the sandwich on the pan. Grill for 4 minutes.
    Smokers, main course, beef
  • Add another 1/2 tbsp of butter to the pan. Flip the sandwich and grill for 4 more minutes.
    Smokers, main course, beef
Smokers, main course, beef
Once off the griddle, squirt some thousand island dressing on the sandwich.
Sizzling Gambus

Sizzling Gambus

Sizzling Gambus

Sizzling gambus has it’s roots from Spanish tapas bars. With Spain being a major culinary influence on the Philippines, this spicy, garlicky shrimp is the perfect appetizer or even a main course that will make many a belly happy. The shrimp is served on a hot cast iron skillet or plate topped with panko breadcrumbs, giving the shrimp a nice balance in textures.
Prep Time5 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: Filipino
Keyword: appetizer, Filipino, main course, seafood, Southeast Asian
Author: Alex Gorgos

Equipment

  • cast iron plate or skillet

Ingredients

  • 1 lb 16/20 ct shrimp peeled and deveined; tail intact
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 head garlic peeled and minced
  • 4 Thai chilies finely chopped
  • 1/2 green bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 2 tbsp shaoxing cooking wine
  • 1/2 cup tomato sauce
  • salt and pepper to taste
  • 1/4 cup panko breadcrumbs

Instructions

  • Melt the butter in a sauté pan. Add the oil. Sauté the garlic and chilies for 2 minutes over medium high heat.
    Filipino, main course, seafood
  • Addin the bell peppers. Cook for 3 minutes.
    Filipino, main course, seafood
  • Add in the shrimp. Cook for 2 minutes.
    Filipino, main course, seafood
  • Pour in the cooking wine and cook for 1 minute.
    Filipino, main course, seafood
  • Add in the tomato sauce and cook for 2 more minutes.
    Filipino, main course, seafood
  • Transfer the shrimp to a hot cast iron skillet.
    Filipino, main course, seafood
Filipino, main course, seafood
Add the breadcrumbs to the saute pan that the shrimp cooked in. Toast for a minute and top them on the shrimp.
Filipino, main course, seafood
Eat as an appetizer or as a main course with steamed rice.
Keralan Fried Chicken

Keralan Fried Chicken

Keralan Fried Chicken

Sick of the same old fried chicken? This is a Keralan twist that will back the Colonel into a corner. When we think of food from the Indian state of Kerala, we think of two things: coconut and chilies. The chicken in this recipe is marinated in a spicy coconut milk marinade and dredged in a spicy coconut flour mix. After frying the chicken, it is garnished with fried curry leaves. You can make this chicken with bone in or boneless pieces. If you want to make this a vegan recipe, substitute the chicken with cauliflower.
Prep Time20 minutes
Cook Time20 minutes
Marinating Time1 day
Course: Main Course
Cuisine: Indian
Keyword: Chicken, Indian, main course, South Asian
Author: Alex Gorgos

Equipment

  • food processor

Ingredients

  • 4 large boneless skinless chicken thighs cut into 3 pieces
  • 1/2 cup coconut milk
  • 2 garlic cloves
  • 2” ginger peeled and minced
  • 2 green birds eye chili
  • 4 cilantro stems
  • 12 curry leaves
  • 2 tsp salt
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1/2 tsp paprika
  • 1/2 cup flour
  • 1/2 cup coconut flour
  • 1 tsp chili flakes
  • 1 tsp onion powder
  • vegetable oil for frying

Garnish

  • curry leaves

Instructions

  • Place the coconut milk, cilantro, garlic, chilies, and ginger in a food processor.
    Indian, main course, chicken
  • Process until smooth.
    Indian, main course, chicken
  • Season the chicken with salt, coriander, paprika, and garam masala.
    Indian, main course, chicken
  • Pour the coconut milk marinade over the chicken. Marinate for 24 hours.
    Indian, main course, chicken
  • Mix together the flours, onion powder, and chili flakes.
    Indian, main course, chicken
  • Dredge the chicken in the flour. Shake off any excess and place back into the marinade.
    Indian, main course, chicken
  • Dredge the chicken back into the flour.
    Indian, main course, chicken
  • Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add chicken pieces into the oil, making sure to not overcrowd the pan.
    Indian, main course, chicken
  • Fry for 4-5 minutes a side until brown snd crispy. Drain grease on a rack.
    Indian, main course, chicken
  • Fry the curry leaves in the oil for 10 seconds.
    Indian, main course, chicken
Indian, main course, chicken
Season with salt. Garnish the fried chicken with the fried curry leaves.
Indian, main course, chicken
Keralan fried chicken is great in a paratha wrap with tomato, onion, cilantro, and yogurt sauce.