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Pork Sliders
Makes 8 Sliders, 4 Servings Hands on Time: 30 Minutes Total Preparation Time: 30 Minutes Suggested accompaniment cabbage and pepper slaw 1/8 small green cabbage 1/4 small red bell pepper 1/4 c fresh basil leaves 1 medium scallion One 1-inch piece fresh ginger 1 garlic clove 1/2 pound lean ground…
You’ll find “Cozy Casseroles” in Episode 1007 of Sara’s Weeknight Meals.
On a cold night there is nothing more satisfying than a warm and hearty casserole. I’ve got a winner with my baked penne with prosciutto and gooey fontina because each person gets their own mini casserole. Another slam dunk – a filling chicken cassoulet. Then my buddy Ming Tsai has his own version…
Duck Cassoulet
Serves 4 8 duck legs (legs plus thighs) Kosher salt and freshly ground black pepper 2 tablespoons grapeseed or canola oil 2 slices thick-cut bacon 2 medium onions, sliced thick Six 1/2-inch-thick slices peeled ginger, cut lengthwise from a 2- to 4-inch piece 1 serrano chile, halved lengthwise 3 medium…
Chicken Cassoulet
Yields 4 servings Hands-on time: 35 minutes Total preparation time: 45 minutes 2 tablespoons extra virgin olive oil 8 bone-in chicken thighs (about 2 to 2 1/2 pounds) Kosher salt and freshly ground black pepper 1 medium onion 1 tablespoon fresh rosemary leaves or ½ teaspoon dried 1 tablespoon fresh…
Texas Hill Country Market Style Brisket
Makes 8 to 10 servings Hands-On Time: 30 minutes Total Preparation Time 6 hours Ingredients Lockhart Dry Rub 1/2 cup Morton kosher salt 3 tablespoons coarse ground black pepper 2 teaspoons cayenne pepper 1 whole beef brisket, untrimmed (9 – 12 pounds) 1/2 cup Lockhart dry rub (Recipe above) 1…
Texas Hill Country Market Style Brisket
Hands-On Time: 30 minutes Total Preparation Time: 6 hours Makes 8 to 10 servings Ingredients Lockhart Dry Rub 1/2 cup Morton kosher salt 3 tablespoons coarse ground black pepper 2 teaspoons cayenne pepper 1 whole beef brisket, untrimmed (9 – 12 pounds) 1/2 cup Lockhart dry rub (Recipe above) 1…
“Eating With Friends,” Episode 1006 of “Sara’s Weeknight Meals,” makes entertaining stress free!
No need to sweat when company comes with my simple recipes. First, a Japanese Beef Fondue where guests cook their own meal in a flavorful broth. Then for dessert we have a make ahead Skillet Apple Pie, spiked with cranberries, topped with crumbled shortbread crust and drizzled with caramel. Find…
Japanese Beef Fondue with Wasabi Cream
For the broth and vegetables: 7 cups chicken stock, preferably homemade One 3-inch piece fresh ginger, peeled and thickly sliced 4 garlic cloves, peeled and smashed with the side of a knife 8 scallions, white and 1 inch of the green parts, coarsely chopped 2 tablespoons soy sauce 1 tablespoon…
Pumpkins: How do you cook a pumpkin?
Pumpkins can be peeled, cubed, and boiled or steamed, but because they are very hard to cut when they are raw and very easy to handle once they are cooked, my favorite way to cook pumpkin is to roast the whole thing until it is tender. Just rinse it and…
“When Pigs Fry,” Episode 1005 of “Sara’s Weeknight Meals” is up!
If you’re a secret porkatarian then this is the show for you! Wok guru Grace Young joins us with her Chinese Barbecued Pork and Yangchow Fried Rice and then I bring my tasty grilled pork to the table. Find it here.