Main Dishes
Here are some of our contributors’ favorite main dish recipes!
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Picadillo from Sara Gonzales-Rothi
“My favorite recipe is a Cuban dish that my Abuela Lidia made and that my (Norwegian!) mother has perfected.”
1.5 lbs lean ground beef
2 large onions, diced (prefer yellow/sweet varietal)
1 bell pepper, chopped (red, orange, or yellow is best)
2/3 c stuffed green olives
1/4 c vinegar from the green olive jar
1/4 c dry cooking wine or sherry
3 T lime juice
1.5 c tomato juice or 1 can tomato sauce
1/2 c golden raisins
2 cloves garlic, minced
1 T adobo
1-2 packets sazon
salt/pepper to taste
Directions:
Brown ground beef in skillet, drain and discard fat. Add all remaining ingredients and mix well. Simmer uncovered, stirring periodically until liquid has been absorbed (20-30 minutes). Serve with white rice and black beans. Freezes well.
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Beef Tips and Gravy from Stefan Balan
Stephanie Melchione’s recipe for beef tips and gravy from her website The Cozy Cook.
1 ½ lbs. sirloin tips
3 tablespoons flour
3 tablespoons olive oil
Beef Seasoning:
1 teaspoon brown sugar
1/4 teaspoon black pepper
½ teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
Gravy:
¼ cup dry red wine, optional
2 tablespoons butter
1 small yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
1 beef bouillon cube
1 ½ teaspoons Worcestershire sauce
¼ teaspoon EACH: dried thyme, dried rosemary
1 teaspoon onion powder
½ teaspoon garlic powder
3 tablespoons corn starch + 1/4 cup cold water
Directions:
Combine beef seasoning mix and measure out gravy ingredients before beginning. Cut meat into 1-inch cubes, discard any large pieces of fat. Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss again. Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 30-45 seconds. Add a splash of more oil if needed. Transfer to a plate. Repeat with remaining beef. *Don’t cook the beef all the way through. You want it to cook in the gravy to add more flavor. Add ¼ cup wine and use a silicone spatula to “clean” (deglaze) the bottom of the pan, removing any brown remnants. The brown specks are called “fond” and will give the sauce lots of good flavor. Let the wine gently bubble and reduce by half. Reduce heat to medium and add the butter and the onions. Cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add all remaining gravy ingredients except the cornstarch mixture. Bring to a boil. Combine the corn starch and cold water. Whisk into the sauce, a little at a time. Stir continuously. Continue until your desired consistency is obtained. Reduce heat to medium-low and add the beef along with the juices from the plate. Cook with the lid partially covered for 10-15 minutes, until beef is cooked through. Remove from heat.
Optional: Swirl in 1 Tablespoon of COLD butter at the end, this is called “Monter au Beurre” and it adds a smooth, velvety finish to sauces and gravies. Serve with mashed potatoes, egg noodles, or over rice!
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Poached Shrimp from Peach Delphine
“I’m from Tampa, things can be a jumble food wise.”
3 pounds head on U15 head on Gulf shrimp
3 cups water
1/2 cup sliced green onions
1 large white onion sliced
1 rib celery sliced
1/4 cup minced garlic
2 tsp oregano
1 tbsp cayenne
1 tbsp cracked black pepper
2 large bay leaf
1 large lemon juice and rind
1 cup vermouth
1 tbsp Lea & Perrins
2 tbsp Louisiana hot sauce
2 tbsp salt
Directions:
Combine all except shrimp, simmer till onions clear. Bring to boil, drop shrimp, bring back to heat, simmer two to three minutes pull from heat let cool till shells slip. Serve with hot Cuban bread and beer.
Serves 2
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Chicken Chili from Colleen Harris
“A favorite recipe, especially for the winter months, is my white chicken chili crockpot recipe. It’s perfect for those of us who work all day and come home to an empty home but want a hearty supper.”
4 cans white cannelini beans (drain them into sink, then pour beans into crockpot)
1 can green chiles, open and dump in, no need to strain.
2 tbsp cumin
1 tbsp sage
1 tbsp chili powder
1 tbsp salt
1 tbsp pepper
Directions:
Stir it all up in the crockpot (5-6 qt) with a wooden spoon. Add 1 1/2 to 2 cups chicken broth (think 1 of your coffee cup = about 1 cup). 3 chicken breasts – rinse, season with salt, pepper, chili powder (if you like a kick) then lay across top of other ingredients. Lid on, turn to “Low” and cook 7 hours. Remove chicken breasts, shred with fork, then replace and mix into ingredients. Replace top, 10 more minutes on low. Serve over rice, with warm sourdough bread, or eat as-is!
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Chicken Spaghetti from Michelle McMillan-Holifield
“My mother’s chicken spaghetti recipe which is one I turn to whenever I am sick, sad, or sentimental.”
1 large onion
1/4 cup of oil
4 large chicken breasts (skin removed)
Salt, pepper, and Tony Chachere’s to taste
1 large can of diced tomatoes (use Rotel tomatoes for spicier, hotter sauce)
1 can of tomato sauce
1 can of mushrooms (optional)
1 bay leaf (optional)
3/4 package of vermicelli noodles (12 oz package)
Directions:
In a large pot, cook 1 large onion in about 1/4 cup of oil until clear. Add water to fill half the pot. Add chicken breasts, skin removed. Salt and pepper to taste. Cook chicken until done. Remove chicken after it has cooked (takes about 1-2 hours), take it off the bone and put it back in the pot in small pieces. While the chicken is cooling, add 1 large can of diced tomatoes and a can of tomato sauce. For a spicier, hotter sauce, use Rotel tomatoes. Add canned mushrooms if you’d like. Season to taste with salt, pepper, and Tony Chachere’s. This can be cooked with a bay leaf, just take it out before serving. Add enough water to make 1/2 pot full. Let the sauce cook for about 15-20 mins before adding noodles. Add spaghetti and cook until tender. Enjoy!
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Fast, Tasty Pasta from Eli Evans
“I’m not much of a cook, but I suppose if you need a fast, tasty pasta.”
Oil
Garlic
Shallots
Salt
Kalamata olives and capers in spades
A good tomato sauce
Directions:
Mix together, then burn it all just a tiny bit, and finally cook the pasta, add a little pasta water for some starchiness, then mix it all together. Twenty minutes, and if you make a lot you’ve got another meal for tomorrow.
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Hoppin John from Laurie Didesch
1T Olive oil
1 Chopped onion
1 Chopped red bell pepper
2 Cloves minced garlic
2 Cans black-eyed peas rinsed and drained
1/4 Cup vegetable broth
1 tsp salt
1/2 tsp black pepper
Cooked rice
Shredded white cheddar
Hot sauce
Directions:
Sauté onion, red pepper and garlic in olive oil until tender. Add peas, broth, salt and pepper. Simmer on low for 10 minutes. Serve with rest of ingredients.
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