Episode 308

In Episode 308, I prepare double dinners that appear in entirely different roles on consecutive evenings.
Posted on February 21st, 2013 by Sara Moulton  |  Filed under Episode 308 « Uncategorized  |  Submit Comment
My easy strategy for quick meals in Episode 308 of Sara’s Weeknight Meals… is to cook once, eat twice. Spicy Roast Pork is a simple and delicious meal any night, but a visit with my brother to a Vietnamese food joint inspired me to turn that pork into delectable pork Banh Mi Sandwiches later in the week. Sautéed Duck Breasts one night become delicious Peking Duck Wraps the next. Magic! You will find the recipes right here! more »


My Banh Mi
Posted on February 20th, 2013 by Sara Moulton  |  Filed under Episode 308 « Sara's Weeknight Meals Season 3  |  Submit Comment
My brother Peter is a New York State Civil Court judge when he’s on the clock, and a devoted chowhound in his off-hours. One day about five years ago I went to meet Pete for lunch and he took me to a little hole-in-the-wall a short walk from his chambers in downtown Manhattan. Called Sau Voi Corp., this strange little shop sold a variety of goods: brassieres stacked up like nesting yarmulkes, lottery tickets, Vietnamese music CDs, pornography DVDs, and … more »


Spicy Roast Pork
Posted on February 20th, 2013 by Sara Moulton  |  Filed under Episode 308 « Sara's Weeknight Meals Season 3  |  Submit Comment
Whenever I’m looking for a lean cut of pork, I reach for the tenderloin. Not only is it very lean, it is, as named, ridiculously tender — just as long as you don’t overcook it. So I didn’t much mess with the meat in this recipe except to lather it with sriracha (hot chile sauce) and seasoning. Why sriracha instead of, say, Tabasco? (which I often reach for?) Because I was thinking ahead to the second-half of this one-two punch: … more »


Peking Duck Wraps
Posted on February 20th, 2013 by Sara Moulton  |  Filed under Episode 308 « Sara's Weeknight Meals Season 3  |  Submit Comment
One evening, when I was cooking sautéed duck breasts, a favorite at our house, I thought of Peking Duck and wondered if I couldn’t dream up a quick version . Peking duck is a great classic of Chinese cuisine, “a dish fit for an emperor,” according to writer Emily Hahn, but making it damn near requires an emperor’s kitchen staff. Ms. Hahn, writing in Time-Life’s “The Cooking of China” (1969) laid out some of the details: The traditional version calls … more »


Bistro Duck Breasts
Posted on February 20th, 2013 by Sara Moulton  |  Filed under Episode 308 « Sara's Weeknight Meals Season 3  |  Submit Comment
Recommended side dishes: coucous and butter braised baby carrots Makes 4 servings Ingredients 6 Peking duck breast halves Kosher salt 1 shallot, minced (about ¼ cup) 1 cup chicken broth ¼ cup dry red wine 2 teaspoons coarsely crushed black peppercorns 1/2 teaspoon cornstarch dissolved in 2 teaspoons water 2 teaspoons Dijon mustard 1 tablespoon unsalted butter Directions …Score the skin on each duck breast half in a crisscross pattern and sprinkle it lightly on all sides with salt and more »