Sara’s Weeknight Meals
Steamed Mussels in Curried Coconut Broth
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 20 minutes This is about as exotic as any recipe in this book. It calls for a few ingredients that you might have to search for: Kaffir lime leaves, lemongrass, and curry paste. You can find all of them in Asian markets…
Grilled Swordfish with Salsa Giallo
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 35 minutes Salsa Giallo always ends up on the menu at A Voce in the summertime, when we have beautiful local peppers and tomatoes. Salsa Giallo is my fancy name for “yellow sauce.” It’s super-super-easy, and great with grilled fish like tuna or…
Chicken Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives
Makes 6 servings Hands-on time: 10 minutes Total preparation time: 30 minutes I love Chicken Cacciatore. When I opened up A Voce, some – what do you call them? – ah – food snobs, and even some chefs (who will remain unnamed) busted my chops about it. “Who puts chicken cacciatore on a…
Lemon Chicken
Makes 4 servings Hands-on time: 15 minutes Total preparation time: 35 minutes For the longest time torikatsu chicken was one of my favorite Japanese takeout items. In fact, I loved this dish so much that I pretended it wasn’t fried. Alas, one day I confirmed the awful truth. Heartbroken, I decided to…
Chicken with Sausage and Hot Cherry Peppers
Makes 4 servings Hands-on time: 20 minutes Total preparation time: 50 minutes This is based on an Italian dish called scarpariello – sort of a “turf and turf.” I love the combination of chicken and sausages to begin with, and when you throw in the pickled peppers, the whole dish takes on…
Poblanos Stuffed with Spinach and Goat Cheese (Chiles Rellenos de Espinachas)
Makes 6 servings Hands-on time: 20 minutes Total preparation time: 45 minutes Seven 6 ounce bags (or six 7 ounce bags) baby spinach or 2 1/2 pounds loose baby spinach or 2 (10 ounce) packages frozen 6 large poblano chiles (about 1 1/4 pounds) 1/4 cup mild olive oil 1/2 cup raisins…
Swiss Enchiladas (Enchiladas Suizas)
Makes 6 servings Hands-on time: 20 minutes Total preparation time: 40 minutes plus prep time for salsa if making 4 cups Cooked Green Salsa (recipe follows) or store bought green salsa 2 poblano chiles, roasted (see page 21), peeled, seeded and coarsely chopped. 1 cup heavy cream 12 (6-inch) corn tortillas 1/4 cup…
Adobo-marinated Chicken Quesadilla (Quesadilla de Pollo Adobado)
Makes 2 to 4 servings Hands-on time: 10 minutes Total preparation time: 10 minutes plus prep time for chicken and sauces 1 1/2 cups coarsely shredded queso Chihuhua (about 6 ounces) Adobo-marinated chicken, cut into 1/4 inch slices Four 10-inch flour tortillas Pico de Gallo Guacamole Pasilla de Oaxaca Tomatillo Salsa Make…
Grilled Lamb and Onion Kabobs with Olive Aioli
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…
Korean-style Beef with Spicy Cabbage
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…