Episode 111

Grilled Lamb and Onion Kabobs with Olive Aioli
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 111 « Sara's Weeknight Meals Season 1  |  Submit Comment
Makes 4 servings… Hands-on time: 10 minutes Total preparation time: 35 minutes Lemon, olive oil, rosemary, and garlic – this is my favorite marinade for lamb, whether I am cooking a roast or skewering kabobs. They work well together because both the marinade and the lamb are products of the Mediterranean. The sauce, made of garlic and olive-flavored mayonnaise, is also Mediterranean – and a great shortcut, given that mayo is premade. I love grilled onions with the lamb, but you can more »


Korean-style Beef with Spicy Cabbage
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 111 « Sara's Weeknight Meals Season 1  |  2 Comments
Makes 4 servings… Hands-on time: 25 minutes Total preparation time: 25 minutes Skirt steak is one of those ingredients you would have to be very talented to mess up. It is a well-marbled (butcher’s way to say there is significant fat running through it) tough cut of meat that should be cooked rare to medium rare and sliced thin across the grain. Skirt steak is the full-flavored cut of beef usually used for fajitas and it takes very nicely to this Asian more »


Pork Tournados with Sage and Prosciutto
Posted on September 23rd, 2010 by Sara Moulton  |  Filed under Episode 111 « Sara's Weeknight Meals Season 1  |  1 Comment
Makes 4 servings… Hands-on time: 20 minutes Total preparation time: 20 minutes This is a take off on the Italian dish called saltimbocca, which literally means “jump into the mouth,” because that is how tasty it is. The traditional dish has veal scaloppine, prosciutto, and sage. This variation, made with pork tenderloin, is just as good and a heck of a lot more affordable. The government advises us to cook pork to 160 degrees F to prevent trichinosis (a disease that basically more »