main course Archives - Page 20 of 96

January 19, 2022

Cranberry Bison Chuck Roast

A little about bison… Bison contains 17 grams of protein per 4oz serving. It is also a high source of iron, omega-3 fatty acids, Vitamin B, selenium, and zinc. Bison is lower in fat and calories as opposed to other red meat. Bison is the …

Indigenous, Recipes, USA

by Alex Gorgos

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January 15, 2022

Pabellon Criollo

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 14, 2022

Romazava

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Romazava

This is the first recipe from the East African island of Madagascar! Romazava happens to be the island nation’s national dish. This one pot meal consists of a variety of meats stewed with a bunch of greens. Traditionally, romazava is made with zebu. You are obviously going to have a hard time acquiring zebu meat, so a combination of beef, pork, and chicken is substituted. The greens used are mustard and 2 other greens that aren’t accessible, ananamy and paracress greens. Spinach and arugula are suitable replacements.

Prep Time15

Cook Time1

Course: Main Course

Cuisine: Malagasy

Keyword: Beef, Chicken, East African, main course, Malagasy, Pork

Author: Alex Gorgos

Ingredients

1 lb chuck roast cut into small cubes
1 lb pork sirloin cut into small cubes
1 lb chicken breast cut into small cubes
2 roma tomatoes diced
2 tbsp olive oil
2 cups beef stock
1 small onion diced
6 garlic cloves minced
2” ginger peeled and minced
3 serrano peppers seeded and chopped
1 bunch mustard greens chopped
1 bunch spinach
1 bunch arugula
salt and pepper to taste

Instructions

Heat up olive oil in a large pot over medium high heat. Add in the beef and brown for 8 minutes.
Stir in the tomatoes.
Add in the onions, garlic, ginger, and serrano peppers.
Pour in the stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
Add in the pork and chicken. Bring to a boil. Simmer for 15 minutes.
Place the mustard greens on top of the stew; followed by the spinach, then arugula. Cover. Simmer on medium low heat for 10 minutes without stirring.
The greens will wilt and reduce by half. Season with salt and pepper.
Stir the greens into the stew.

East African, Malagasy, Recipes

by Alex Gorgos

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January 13, 2022

Bollos Pelones

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 12, 2022

Avocado Chicken Salad

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 10, 2022

Thai-Style Cast Iron Butter Steak

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Thai-Style Cast Iron Butter Steak

Everybody has had a steak cooked in butter, but this Thai-style butter steak takes it to another level. The steak has garlic pressed into it, then marinated in fish sauce, oyster sauce, and thinly sliced shallots.

I recommend using a ribeye, strip, or top sirloin; at least 1 1/2” thick. This recipe will not work with a thin steak. The goal is to create a char from the garlic and shallots on both sides of the steak while achieving a medium rare center. I prefer using a cast iron skillet to cook the steak in. They tend to hold and maintain the heat better than other pans.

Prep Time5

Cook Time12

Marinating Time15

Course: Main Course

Cuisine: Thai

Keyword: Beef, main course, Southeast Asian, Thai

Author: Alex Gorgos

Equipment

cast iron pan

Ingredients

1 ribeye, NY strip, or top sirloin 1 1/2” – 2” thick
8 garlic cloves thinly sliced
2 shallots thinly sliced
2 tbsp fish sauce
4 tbsp oyster sauce
4 tbsp butter

Instructions

Press the garlic into the steak. Season with fish sauce. Pour over oyster sauce and shallots. Carefully flip over and repeat the steps. Allow to marinate at room temp for 15 minutes.
Melt half of the butter in a cast iron skillet over high heat.
Slide the steak onto the butter with a spatula, making sure to leave all of the garlic and shallots on the steak.
Cook for 6 minutes. Add in the rest of the butter and flip the steak. A nice charred crust from the garlic and shallots will be on top. Cook for another 6 minutes, continuously basting the steak with the butter in the pan. This will achieve a medium rare center. Allow to rest for 10 minutes before serving.

Recipes, Southeast Asian, Thai

by Alex Gorgos

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January 6, 2022

Oxtail Stew

Caribbean, Jamaican, Recipes

by Alex Gorgos

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January 4, 2022

Venezuelan Street Dogs

Latin America, Recipes, Venezuelan

by Alex Gorgos

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January 4, 2022

Pasticho Venezolano

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Pasticho Venezolano

With Italy being a huge influence on their cuisine, pasticho is the Venezuelan version of lasagne. The use of soy sauce and worchestershire sauce is commonly used in Venezuelan cooking, giving the red sauce in the pasticho a unique flavor. This pasticho requires a lot of prep work, patience, and the willingness to do more dishes than you’d want. But this Venezuelan lasagne is unbelievably tasty. Instead of eating the whole pan yourself, portion out any leftovers and freeze down on a baking sheet. Place each portion in a vacuum sealed bag and vacuum seal. Place in the freezer until ready for use.

Prep Time50

Cook Time35

Course: Main Course

Cuisine: Venezuelan

Keyword: Beef, Latin American, main course, noodles, Venezuelan

Author: Alex Gorgos

Ingredients

1 lb lasagne noodles prepared according to package directions
2 cups mozzarella cheese shredded
1/2 cups parmesan cheese

Red Sauce

2 tbsp olive oil
1 medium onion diced
5 garlic cloves minced
1 lb ground beef
1 tbsp soy sauce
1 tbsp Worcestershire sauce
5 roma tomatoes diced
1 can tomato paste 6oz
1 tsp dried oregano
1 tsp dried basil
1 tbsp sugar
1/2 cup red wine

White Sauce

1/2 cup butter
1/2 cup flour
4 1/2 cups whole milk
1 tsp salt
1/2 tsp white pepper
1/4 tsp nutmeg
1/2 cup parmesan cheese

Instructions

Prepare lasagne noodles according to package directions. Drain and rinse under cold water. Set aside.

Red Sauce

Heat up oil in a sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
Add in the ground beef. Brown for 6 minutes. Season with soy sauce and Worcestershire sauce.
Stir in the tomato paste. Cook for a minute.
Add in the tomatoes and sugar. Cook down for 5 minutes. Season with the dried basil and oregano.
Pour in the red wine. Simmer over medium heat for 30 minutes. Season with salt and pepper to taste. Set aside.

White Sauce

Whisk butter and flour together in a pot over medium heat. Cook for 2 minutes.
Pour in the milk. Whisk out the lumps.
Whisk in the parmesan, salt, white pepper, and nutmeg. Cook for 4-5 minutes until the cream sauce thickens.

Pasticho Assembly

Preheat the oven to 350 degrees. Ladle a large scoop of white sauce to the bottom of a 9”x13” glass baking dish.
Place a layer of noodles on the bottom.
Ladle 1/3 of the red sauce over the noodles.
Place another layer of noodles over the red sauce. Ladle another scoop of white sauce over the noodles. Top with 1/2 cup of mozzarella and a dusting of parmesan.
Repeat the previous 3 steps 2 more times. Top the pasticho with the remaining white sauce, mozzarella, and parmesan.
Cover with foil. Bake for 30 minutes. Remove the foil and place under the broiler for 3-4 minutes until the cheese is bubbly and golden brown. Let rest for 15 minutes before serving.