Main Course
Discover hearty main dishes with our collection of delicious main course recipes. Find easy dinner ideas and family dinner recipes that are perfect for any night of the week.
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Rich and Creamy Porchetta Carbonara
When you find yourself with an abundance of porchetta, creativity in the kitchen becomes a necessity. Porchetta sandwiches are delightful, porchetta tacos are a treat, but porchetta carbonara? That might just be the pinnacle. Picture this: tender, crispy bits of porchetta enveloped in a silky egg and cheese sauce, clinging to every strand of pasta. It’s like having breakfast for dinner but elevated to gourmet status. Carbonara has always been a favorite, and this version, with its rich and creamy texture, might just surpass the traditional.
Ingredients
- 1/4 cup chopped porchetta (pancetta or bacon can be substituted)
- 1 large egg
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- 1/2 tablespoon chopped flat-leaf parsley, or to taste
- 4 ounces of your favorite long pasta
How to make Porchetta Carbonara
- Prepare the Pasta: Start by boiling a pot of water and cook your pasta according to the package instructions. Time it so that everything else is prepared by the time the pasta is cooked.
- Crisp the Porchetta: In a small sauté pan over medium heat, fry the chopped porchetta until it starts to crisp at the edges.
- Make the Sauce: Break the egg into a large bowl (big enough to toss the pasta in). Beat it lightly with a fork, then add the grated cheese, a generous grinding of pepper, and the chopped parsley. Mix thoroughly.
- Combine: Add the cooked, drained pasta to the bowl with the egg mixture. Toss rapidly, ensuring the pasta is well coated with the sauce. Add the crispy porchetta, including any rendered fat from the pan, and toss thoroughly again.
- Serve: Enjoy immediately, garnished with additional parsley if desired.
Helpful Hints
- Timing is Key: Start boiling your pasta first, then work on crisping the porchetta to ensure everything is ready at the same time.
- Freshly Ground Pepper: Freshly ground pepper makes a big difference in flavor. Grind it right before adding to the dish for the best taste.
- Toss Rapidly: When combining the pasta with the egg mixture, toss quickly to ensure the heat of the pasta cooks the egg and melts the cheese without scrambling the egg.
- Customize Your Pork: If you don’t have porchetta, pancetta or bacon are great substitutes.
- Quality Cheese: Use freshly grated Parmigiano-Reggiano for the best flavor and texture.
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The Legendary Juicy Lucy: Cheeseburger Perfection
It’s burger season, and there’s a burger that stands above the rest – the Juicy Lucy. Imagine biting into a burger and discovering a molten core of cheese hidden within the patty. It’s not just a cheeseburger; it’s an experience. The Juicy Lucy, a creation born in Minneapolis, offers a twist on the classic by embedding the cheese right inside the patty. This technique ensures every bite is juicy and filled with cheesy goodness. It’s straightforward and satisfying – just like good food should be.
Ingredients
- 1/4 lb ground beef chuck, preferred
- 1/4 cup shredded cheddar cheese, preferred
- Salt and freshly ground pepper
- 1 burger bun (see notes)
- 1 leaf green leaf lettuce, torn
- 1 slice tomato
- Pickles, if desired
- Condiments, if desired
How to make a The Legendary Juicy Lucy
- Divide the beef into roughly 1/3 and 2/3 portions. Shape the 2/3 portion into a burger shape with an indent in the middle. Make the burger slightly larger than your bun as it will shrink while cooking. Put the cheese in the center of the larger patty. Top with the remaining beef and shape compactly into a burger patty. Season both sides with salt and pepper.
- Heat a cast iron pan over medium-high. Butter and toast your buns, then set aside.
- Add the burger to the pan and fry for 3-4 minutes on each side, until charred and a crust starts to form.
- Spread ketchup, mayo, and mustard to taste on the bottom bun. Top with the burger, lettuce, tomato, and the top bun. Enjoy immediately!
Helpful tips:
Burger buns are one of the most important and overlooked components of any burger. I prefer Martin’s potato rolls, every time.
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Spicy Malaysian Coconut Chicken Curry Recipe
Nothing says comfort food quite like a bowl of spicy, coconutty Malaysian chicken curry. Imagine tender, juicy chicken pieces, perfectly cooked potatoes, and a rich, aromatic sauce that clings to every grain of rice. This curry isn’t just food; it’s an experience that brings warmth to your soul and a smile to your face. Growing up, chicken curry was a staple in our household, and this Malaysian twist is my homage to those cherished memories.
This curry is a beautiful fusion of Malaysian, Singaporean, and Indonesian influences, creating a flavor bomb that’s hard to resist. The secret? A slow simmer with a hand-pounded paste of lemongrass, garlic, shallots, and Thai chilis, all thickened with creamy coconut milk and seasoned with spices like star anise and cinnamon. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the table.
How to Make Spicy Malaysian Coconut Chicken Curry
- Make the curry paste. Crush lemongrass, garlic, shallots, ginger, and Thai chilis together with a mortar and pestle or use a food processor. Stir in the curry powder, turmeric, chili flakes, and a bit of oil.
- Marinate. Let the chicken absorb ALL the flavors. Longer is better, but at least 30 minutes.
- Sear. Give the chicken skin a nice golden sear. This also fries the curry paste a bit to bring out the flavors.
- Simmer. Simmer everything together until the chicken is juicy and cooked through and the potatoes are nice and tender, about 1 hour.
Ingredients:
- 2 lbs chicken, cut into pieces
- 2 potatoes, peeled and cubed
- 1 can coconut milk
- 1 cup chicken stock
- 2 sticks lemongrass, finely chopped
- 4 cloves garlic
- 4 shallots
- 1-inch piece ginger
- 2 Thai chilis
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp chili flakes
- 2 tbsp oil
- 1 cinnamon stick
- 2 star anise
- 2 tbsp fish sauce
- Lime leaves (optional)
- Rice, for serving
Helpful Hints:
- For extra flavor, let the curry sit overnight in the fridge. It tastes even better the next day!
- Adjust the spiciness by adding more or fewer Thai chilis and chili flakes.
- Serve with fluffy white rice or roti prata for an authentic experience.
