Archive for 2021
Chinese Barbecued Pork
Adapted from Stir-Frying to the Sky’s Edge If you don’t want to make it yourself and you live near a Chinatown you’ll see it hanging in the windows of some Cantonese restaurants. The homemade is of course far superior to store bought which often has red food coloring. For the…
Grilled Pork Tenderloin with Melon Cucumber Salsa
Start to finish: 40 minutes Hands-on time: 30 minutes Servings: 4 1/2 cup thinly sliced red onion 4 ounces feta cheese, crumbled, divided 1/3 cup low-fat buttermilk 1/4 cup mayonnaise (low-fat if you prefer) 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil, plus extra for brushing the pork…
Check out Episode 1004 of “Sara’s Weeknight Meals” It’s all about “No Meat All Flavor.”
Good for you and good for the planet, vegetarian food will have even more converts once they taste the hearty and flavorful food I’ve got in this episode, starting with a recipe by vegan cook Adam Sobel. He makes Korean Barbecue Tacos with a satisfying kick of heat. I’ve got a new…
Dried Plum and Apricot Potstickers
Servings: 12 potstickers serving 4 Time: 45 minutes 6 large dried pitted plums, cut in half (about 2 ounces) 6 large dried apricots cut in half (about 2 ounces) 12 fresh wonton wrappers, well wrapped Cornstarch for dusting the sheet pan ½ tablespoon vegetable oil ½ tablespoon unsalted butter ½…
Spaghetti Squash with Creamy Goat Cheese Sauce
When spaghetti squash is cooked, the scooped-out flesh emerges in thin strings, like transparent strands of spaghetti. Its texture is crisp, its taste is mild, and it can indeed replace actual spaghetti in the recipe of your choice. This is especially good news if you’re searching for an alternative to…
Korean BBQ Tacos
Serves 4 Gochujang Roasted Tofu Filling 2 T. gochujang (Korean chili paste) 3 T. sesame oil 2 T. maple syrup 1 lb. extra firm tofu Preheat Oven to 400 degrees. Line a pan with parchment paper and lightly oil it’s surface. In a small mixing bowl, whisk together the gochujang,…
Episode 1003 of Sara’s Weeknight Meals, “5 Ingredient Surf ‘n Turf,” is up!
Viewers love five ingredient meals and I’ll deliver with three simple, tasty recipes from the land and from the sea. First, I revisit my years working with Julia Child with one of Julia’s favorite French dishes – a simple Fish Meuniere. Later my brother joins me for a manly steak slathered in…
Sauteed Fish Meuniere with Sauce Grenobloise
Recommended side dish: buttered green beans and roasted potatoes tossed with parsley Makes 4 servings Hands-on time: 15 minutes Total preparation time: 40 minutes Four 6-ounce pieces, skinless, mild-flavored fish fillets, such as trout, tilapia or catfish 2 cups milk 1 cup unbleached all-purpose flour Kosher salt and freshly ground…
Steak with Homemade Steak Butter
STEAK BUTTER Start to finish: 10 minutes Hands-on time: 10 minutes Servings: Makes about 16 tablespoons (1/2 pound) 1/2 pound Homemade Butter (see recipe below) or store-bought unsalted butter, cut into tablespoons and softened to room temperature 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 1 garlic clove, finely minced…
Salmon with Crispy Skin and Pepperoncini Lemon Sauce
NOTE: On the show I mentioned that I like East coast salmon because it has a higher fat content than the west coast variety, but I want to clarify that in general wild salmon from the Pacific west coast is a much more sustainable and healthier choice than east coast…