Main Dish


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Red Roasted Pork Shoulder with Shiitake Mushrooms and Carrots

Rating: N/A | 2 votes
Posted by Seattle Girl on 03/04/2010 | 1 comments | Last Voted on 03/12/2010

This recipe was inspired by the Simply Ming show. Try it out, it's simply delicious! Directions: Add the oil to a stock pot and heat over high heat. Add the pork shoulder and sear until golden brown on all sides, about 4 minutes. Add the garlic, ginger and scallion and saute them...


Penne with Pancetta and Cherry Tomatoes

Rating: N/A | 1 votes
Posted by Kalina on 02/28/2010 | 1 comments | Last Voted on 03/07/2010

Bring a large pot of water to boil. Add some salt to the pot when the water comes to a full boil. In a large skillet set over moderate heat, cook the onion and garlic in the olive oil, stirring occasionally, until softened (approx. 4 min). Add the Pancetta and cook, stirring, until golden...


Stuffed Cabbage Rolls

Rating: N/A | 1 votes
Posted by Bulgarka on 02/24/2010 | 0 comments | Last Voted on 03/07/2010

1. Toast the pine nuts in a small dry skillet over medium heat until they are fragrant, about 5 minutes. 2. Cut the core out of the cabbage but leave it whole. Dip the whole cabbage head in a large pan of boiling water until the outer leaves soften, about 30 seconds. Remove the cabbage from...


Cod with Latin-Infused Eggplant Stew

Rating: Not rated
Posted by Seattle Girl on 02/24/2010 | 0 comments

Salt the eggplant and let it drain for 30 minutes. In the meantime, in a large skillet heat 3 tbsp. oil over medium-high heat Add the onion and garlic and saute until fragrant, about 3 minutes. Stir in the sun-dried tomatoes and peppers and cook for another 7 minutes. Pat the eggplant dry,...


Spicy Tomato, White Bean, and Chorizo Chili

Rating: Not rated
Posted by Kiss The Cook on 02/20/2010 | 0 comments

In a big soup pot brown the chorizo sausages over high heat until brown and crisp. Next, place the tomatoes and stock in the pot and bring to a boil. Reduce heat down to medium and add in the white beans and green beans. Cook for 10 minutes. Season with salt, pepper, and parsley. Let it simmer...


Peruvian Rotisserie Chicken

Rating: N/A | 1 votes
Posted by Kiss The Cook on 02/20/2010 | 0 comments | Last Voted on 03/12/2010

Wash chickens thoroughly and remove excess fat from inside chickens. In small-size bowl, mix the garlic powder, cumin, vinegar, paprika, salt and pepper, white wine and oil. Rub the marinade thoroughly inside and outside the chicken, including under wings. Seal the chicken in a large plastic bag...


Cuban Arroz Con Pollo Recipe

Rating: Not rated
Posted by Kalina on 02/15/2010 | 0 comments

1. Marinate chicken: Mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano. Remove the skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour but not more than 2 hrs....


Creamy Potatoes Au Gratin

Rating: N/A | 1 votes
Posted by Kiss The Cook on 01/26/2010 | 0 comments | Last Voted on 03/10/2010

1. Preheat oven to 350 degrees F. Butter a 1 quart casserole dish. 2. Place a layer of the potatoes into bottom of the prepared casserole dish and sprinkle some of the cheeses over them. Continue layering potatoes and topping them with the cheeses until you've used them all. 3. In a...


Bulgarian Fried Peppers with Feta Cheese

Rating: Not rated
Posted by Bulgarka on 01/25/2010 | 0 comments

1. Preheat oven to 400 degrees F. Wash the peppers and slit them open. Scoop out seeds, core and stem, but leave the peppers in one piece. Place the peppers in the oven and cook turning occasionally until the skin is charred and blackened on all sides. Once the peppers are done, take...


Julie and Julia's Beef Bourguignon

Rating: 8.67 | 3 votes
Posted by Kalina on 01/16/2010 | 0 comments | Last Voted on 03/10/2010

Recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961). Preheat oven to 450 degrees. Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and...