Archive for the ‘main course’ category

Dry-Rubber Flank Steak with Grilled Corn Salsa

February 7, 2017

Um num num num num.  Made this without the salsa and it was amazing.


Spinach and Feta Stuffed Chicken

February 6, 2016

We had this with pesto-coated spaghetti.

Vegetable and Turkey Kofte Kebabs with Garlic-Yogurt Sauce

January 23, 2016
These were really tasty and we served them with steamed rice and broiled bell peppers and onions.  The yogurt sauce is AMAZING.
We weren’t sure about broiling vs. grilling but using the broiler worked fine. [May require login]

Ingredients (more…)

Tamale Pie

May 9, 2010

Tamale Pie
from The Gourmet Slow Cooker by Lynn Alley

1 Tbs cumin seed
2 lbs lean ground beef
1 yellow onion, finely chopped
2 Tbs chili powder
2 Tbs coarse-ground cornmeal (e.g. polenta)
1-14.5 oz can crushed tomatoes
1 c fresh or frozen corn kernels
1 c canned pitted black olives, halved
1 c shredded sharp cheddar cheese

1 c cornmeal (use up to half coarse-ground)
1 c all-purpose flour (or rice flour)
¼ c sugar
1½ tsp baking powder
½ tsp baking soda
2 Tbs vegetable oil
2 eggs
1 c buttermilk


Drunken Spaghetti

March 21, 2010

From “True Thai: The Modern Art of Thai Cooking” by Victor Sodsook

Serving Size: 4

Preparation Time: 0:30


  • 1 lb spaghetti
  • 1/2 c chicken stock
  • 8 serrano chilies (use 2 chilies w/o seeds for a slight kick)
  • 24 garlic clove
  • 1 c Italian basil chopped
  • 2 1/2 tbsps vegetable oil
  • 1 lb ground beef
  • 6 plum tomatoes sliced into wedges
  • 1 sm red onion finely sliced
  • 3 scallions, including green tops cut into 1″ pieces
  • 3 tbsps oyster sauce
  • 3 tbsps fish sauce (nam pla)
  • 6 tbsps sugar (yes, all 6 tablespoons)
  • 1 can (8 oz) tomato sauce
  • 1/2 tbsp white pepper
  • sprig cilantro


  1. Cook the spaghetti in boiling salted water for 9-10 minutes until tender but firm. Drain well and toss with the chicken stock. Set aside.
  2. Make a pesto from the serranos, garlic, and basil: Crush the serranos and garlic with the side of a knife. Add basil and process in food processor or pound with mortar and pestle until moist and nearly minced. Set aside.
  3. Set a large wok over high heat. When it is hot, add the oil. Rotate the wok to coat the sides with oil. When the oil is hot, take handfuls of ground beef and work it through your fingers to break it up a little as you add it to the wok. Stir-fry the beef, pressing it down into the bottom of the wok. Turn the beef over, press it down into the wok again, and continue to stir-fry until the meat begins to brown, about 45 seconds.
  4. Add the chili pesto and stir-fry for 45 seconds. Add the spaghetti-chicken stock mixture and stir-fry for 45 seconds. Add the tomatoes, red onion, and scallions, and stir-fry for 45 seconds. Add the oyster sauce and fish sauce and stir-fry for 30 seconds. Add the sugar, tomato sauce, and pepper and stir-fry until the sugar is dissolved and the ingredients are well blended, about 1 minute.
  5. Transfer to a large serving bowl, tear sprigs of cilantro over the spaghetti, and serve.

Serving Ideas: Serve w/sourdough french bread

Basic Stir Fry

October 3, 2009

I’ve been making this more and more often.  Quantities are approximate.


1 tbsp vegetable oil
2 large garlic gloves
1 cup green beans, in 2″ pieces
1 cup broccoli florrets
1/2 cup tofu, in small cubes

Bobotie and Yellow Rice

September 12, 2009

Bobotie Yellow rice

Recipe at

This was great, but I would have made a few slight changes:

1. Every review suggested doubling the spices.  I did and it was perfect.
2. I added half a cauliflower, steamed until al dente.  Without it, it’s just a meet dish.