Main Dish
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Main Dish

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Pupusas

A Salvadorean classic  read more »
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Rib Roast with Béarnaise Sauce

This is a divine roast and sauce combo that beats out any traditional roast. If you happen to have a roast come your way, pick up this recipe and make it into the best roast you've ever had.  read more »
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Balsamic Salmon with Walnut Rice Pilaf

Balsamic Salmon with Walnut Rice Pilaf
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For the fish:
1 lb. salmon fillets (1/2 lb. each)
1 TBS olive oil
Cajun Seasoning

For the sauce:
3/4 cup balsamic vinegar
1/4 cup bacon, thinly chopped
1 TBS. chopped green onions or shallots

For the rice:
1/2 cup Rice
2 tsp. Cajun seasoning
1 tsp. chili powder
Salt
Walnuts  read more »

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Hot Sour Soup

Hot Sour Soup
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3/4 pound shoulder pork, thinly sliced

For Pork:
2 tablespoons white vinegar
2 tablespoons soy sauce (I recommend Kikkoman)
2 teaspoons dried ginger powder
2 tablespoons chopped green onions
1 teaspoon cilantro, chopped finely
1 teaspoon black pepper
1/2 teaspoon chili sauce
1/2 teaspoon sesame oil
1 teaspoon cornstarch
3 tablespoons peanut oil  read more »

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Pork Tenderloin Cubano

Pork Tenderloin Cubano
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[This recipe has been adjusted to make it more fruity]

Marinade:
1 bunch green onions, chopped
1/4 cup finely chopped cilantro
3 cloves garlic minced
Juice of 1 orange
Juice of 1 lime
2 tablespoons honey
2 tablespoons black pepper
1 teaspoon ground curry
1/2 teaspoon salt
1/2 teaspoon dried oregano

Pork Tenderloin:
1 pound 3/4 inch-thick pork tenderloin, trimmed & sliced into four pieces
1 tablespoon butter
4 ounces smoked Gouda cheese, sliced
baguette, sliced in 6 inch segments, sliced again in half
1/4 small red onion, thinly sliced

Pineapple Salsa:
2/3 cup chipotle based salsa (we tried a raspberry chipotle and it worked great)
1/3 cup finely diced pineapple  read more »

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Goat Cheese and Fennel on Sourdough

Goat Cheese and Fennel on Sourdough
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1 Fennel bulb
1/4 cup olive oil
1/2 medium red onion, chopped
1 TBS pernod
salt and pepper
4 slices sourdough bread
1 garlic clove, minced
8 oz. goat cheese
1/8 tsp cayenne pepper
pinch of thyme

Cut off stalks of fennel bulb and remove sprigs from the stalks. Throw the stalks away. Cut bulb heart into 1/4 inch squares. Heat oil in pan and add fennel bulb pieces and red onion pieces. Cook for 10 minutes until tender. Stir in Pernod and salt and pepper. In a separate bowl, mix goat cheese with fennel sprigs and cayenne pepper. Cover each sliced of bread with 1/4 of the goat cheese mixture. Top with the onion and fennel. Put sandwich together. Best served with thick bread slices.

Makes 2 sandwiches.

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Victor's Swiss Chicken

Swiss Chicken (casserole?)
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5-6 Chicken Breasts
1 lb. Sliced Swiss Cheese
1/3 C. Butter
1 can Cream of Chicken Soup
1/2 C. White Grape Juice from concentrate
1 box Chicken Stuffing

Preheat oven to 350 degrees.

Thaw chicken and put it in a casserole pan. Put a generous amount of swiss chess on each breast.
Mix together 1/2 C. White Grape Juice concentrate and 1 can Cream of Chicken Soup in sauce pan and heat up slightly. (This can also be done in the microwave.) Pour over the chicken.

Melt 1/2 C. Butter and mix with 1 box Chicken Stuffing, mix with grape juice and cream of chicken. Spread the stuffing over the top of the chicken creating a top layer of stuffing.
Cover casserole pan with foil and bake for 40-45 minutes. Take the foil off and cook for another 5-10 minutes.

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Wayne's Official Taco Salad

Fancy Taco Salad Bowls
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2 12" flour tortillas
1 lb. beef (any of your personal choice cuts of steak), sliced thinly
1 cup sweet corn
2 cups sharp cheddar cheese, shredded
2 heaping tablespoons of sour cream
2 TBS fruit salsa (mango or peach recommended)
1 TBS taco seasoning
2 TBS lime juice
salt to taste
lots of lettuce, possibly 3 cups?

Start by putting flour tortillas into two separate oven-safe bowls. The size depends on how deep or wide you want your taco salad to be; I would generally recommend bowls that are 6" in diameter. Stuff the tortillas into the bowls, creating a bowl out of the tortilla. Shred the cheddar cheese into the base of the bowl. Stick into the oven on the lowest rack at a broil for about 4 minutes, or until the tips of the tortillas are brown and the tortillas are to your preferred crunchiness. Take out and let cool.  read more »

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The sweet bacon and chicken sandwich

Applewood Bacon and Chicken Sandwich
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Per 2 Sandwiches:
1 large chicken breast, sliced into two thinner fillets
4 thick full slices of applewood bacon, halved
salt and pepper to taste
4 slices honey wheat bread
4 slices swiss
olive oil
mayo
darkberry jam (boysenberry or blackberry)
romaine lettuce

In a TBS of olive oil, fry the chicken breasts at medium high heat, approximately 4 minutes on each side. Sprinkle lightly with salt and pepper, to your own tastes. Fry up the bacon, approximately 4 half slices per sandwich. Lightly brush olive oil on the top of the 4 slices of bread and then toast until lightly brown. When the toast is done, spread mayo on the top of two and the jam on the top of the other two.  read more »

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White Chicken Chili

White Chicken Chili
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2 cups diced onions
2 cups diced celery
5 garlic cloves, chopped
1/2 cup vegetable oil
1 pound chicken breast, cooked and diced
8 cups water
1 bay leaf
1 (7-ounce) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/2 teaspoon Old Bay seasoning
1/4 teaspoon Cajun seasoning
1/3 of a 7-ounce can chipotle in adobo, chopped
4 tablespoons chicken base
1 pickled jalapeno, chopped
2 pounds white beans, soaked overnight
1/2 cup heavy cream
1 cup shredded carrots
16 ounces sour cream  read more »

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