Chapter 2: Entrées

2.1 Italian Baked Fish

Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes  Total Time: 25 minutes

Ingredients

Instructions

  1. Preheat oven to 500°F (260°C).
  2. Place fish in a baking dish. Top with tomato slices and season with salt and pepper.
  3. Pour sherry, lemon juice, and melted butter over fish.
  4. Sprinkle with breadcrumbs, Parmigiano Reggiano, and paprika.
  5. Bake for 10–15 minutes, depending on thickness, until the fish flakes easily with a fork and is opaque in the center.

Notes

2.2 Pan-Seared Teriyaki Salmon

Serves: 2  Prep Time: 10 minutes  Cook Time: 10 minutes  Total Time: 20 minutes

Description

Crisp salmon fillets glazed with teriyaki sauce.

Ingredients

Instructions

  1. Slice salmon into fillets and pat dry. Season lightly with salt.
  2. Heat oil in a nonstick pan over medium-high heat. Sear salmon skin-side down for 3–4 minutes, or until the color has changed about 60% up the side of the fillet.
  3. Flip, reduce heat to medium-low, and cook 1 minute more until internal temp is 125–130°F (50–55°C).
  4. Brush with teriyaki glaze and serve with rice or vegetables.

Notes

2.3 Jiang You Ji (Soy Sauce Chicken)

Serves: 4–6  Prep Time: 15 minutes  Cook Time: 30 minutes

**Marinate Time:** 2 days

Total Time: 2 days 45 minutes

Description

Chicken thighs marinated in spiced soy sauce, air-dried, and steamed.

Ingredients

Instructions

  1. Simmer all ingredients (except chicken) for 5 minutes. Let cool.
  2. Marinate chicken in the cooled liquid for 2 days, flipping once.
  3. Air-dry chicken in refrigerator overnight.
  4. Steam or bake at 400°F (204°C) for 30–45 minutes, until tender. Chicken should reach an internal temperature of 175–185°F (80–85°C) for optimal tenderness.

Notes

2.4 Chicken Piccata

Serves: 4  Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes

Description

A classic Italian-American dish featuring tender chicken cutlets in a bright lemon-caper sauce.

Ingredients

Instructions

  1. Slice each breast into two cutlets. Pound to ¼-inch thickness.
  2. Mix flour, salt, and pepper. Dredge chicken, shaking off excess flour to avoid a gummy coating.
  3. Heat oil and 1 tbsp butter in a skillet over medium-high. Cook cutlets 3–4 minutes per side. Remove to plate.
  4. Add wine, lemon juice, and broth. Boil for 2–3 minutes. Stir in capers and remaining butter; simmer to thicken until sauce coats the back of a spoon.
  5. Return chicken to skillet. Spoon sauce over. Heat 1–2 minutes. Garnish with parsley and lemon slices.

Notes

2.5 Chicken Marsala

Serves: 4  Prep Time: 30 minutes  Cook Time: 45 minutes  Total Time: 1 hour 15 minutes

Description

A rich, restaurant-quality dish featuring tender chicken cutlets in a glossy Marsala wine and mushroom sauce. This version layers flavor through pancetta (or bacon), dried and fresh mushrooms, and a gelatin-enriched reduction for body. A standout meal for special occasions or Sunday dinners.

Ingredients

Instructions

  1. **Prep the Chicken:** Slice each chicken breast in half horizontally to make 8 thin cutlets. Pound to even thickness inside a freezer bag using a saucepan or meat mallet. Season generously with salt and let sit for 10–15 minutes to dry-brine while preparing the sauce base.
  2. **Make the Reduction:** In a saucepan, combine Marsala wine, chicken stock, gelatin, and dried mushrooms. Bring to a boil, then reduce heat to medium and simmer for about 20 minutes, or until reduced by half. Strain through a fine mesh sieve, pressing on mushrooms to extract all liquid. Discard mushrooms.
  3. **Dredge and Brown the Chicken:** Lightly dredge cutlets in flour, shaking off excess. Heat olive oil in a sauté pan over medium-high heat and sear chicken in batches until golden brown—about 2–3 minutes per side. Transfer to a tray and keep warm.
  4. **Sauté the Mushrooms:** In the same pan, add more olive oil if needed and sauté the fresh mushrooms with a pinch of salt until deeply browned and tender, about 6–8 minutes. Transfer to a bowl.
  5. **Cook the Pancetta:** Add pancetta or bacon to the pan and cook until crisp. Remove with a slotted spoon and add to the mushroom bowl. Drain off most of the fat, leaving about 1 tablespoon behind.
  6. **Build the Sauce Base:** Sauté diced onion in reserved fat until soft and lightly golden, 1–2 minutes. Stir in garlic, tomato paste, and oregano; cook until fragrant and tomato paste darkens. Deglaze with a splash of Marsala wine and reduce briefly.
  7. **Finish the Sauce:** Add Worcestershire sauce and the reserved Marsala-mushroom reduction. Bring to a simmer. Nestle chicken cutlets into the sauce and baste for 1 minute to glaze. Do not overcook. Transfer cutlets to a warm dish.
  8. **Emulsify the Sauce:** Add the mushrooms and pancetta back to the pan. Loosen with a splash of stock if too thick. Off heat, swirl in cold butter until glossy. Fold in chopped parsley.
  9. **Serve:** Spoon mushrooms and sauce over each cutlet. Serve immediately.

Notes

2.6 Chicken Dijon

Serves: 4  Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes

Description

A French-inspired dish with tender chicken cutlets in a creamy Dijon mustard sauce.

Ingredients

Instructions

  1. Slice each breast into two cutlets. Pound to ¼-inch thickness.
  2. Mix flour, salt, and pepper. Dredge chicken, shaking off excess.
  3. Heat oil and 1 tbsp butter in a skillet over medium-high. Cook cutlets 3–4 minutes per side. Remove to plate.
  4. Add remaining butter and shallots; sauté 2 minutes. Add wine and broth; boil 2–3 minutes. Stir in cream and mustards; simmer to thicken until sauce coats the back of a spoon.
  5. Return chicken to skillet, spoon sauce over, and heat for 1–2 minutes. Sprinkle with parsley. Serve with lemon wedges.

Notes

2.7 Taco/Burrito Beef

Serves: 4  Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

Description

A deeply savory, browned ground beef filling for tacos, burritos, or tostadas. Tomato paste, garlic, and your homemade Taco Seasoning Mix deliver bold, concentrated flavor. Ideal for gatherings with a toppings bar.

Ingredients

Instructions

  1. Add the ground beef to a large saucepan over medium-high heat. Sprinkle with salt and break the meat up with a spoon or spatula.
  2. Stir in the diced onions. Continue cooking, stirring frequently, as the beef releases moisture and then begins to dry and brown.
  3. Lower the heat to medium. Once the onions are soft and the beef is deeply browned, stir in the tomato paste. Cook for 2 minutes to caramelize and develop sweetness.
  4. Add the garlic and cook for 1 minute more, stirring constantly.
  5. Reduce heat to medium-low. Stir in the Taco Seasoning Mix. Once incorporated, add 2–4 tbsp of water to prevent the spices from burning. St untilir evenly mixed and the texture is cohesive but not wet.
  6. Taste and adjust seasoning: add salt as needed, a squeeze of lime for brightness, or a pinch of sugar to balance acidity.
  7. Serve hot on warm corn or flour tortillas, on tostadas or taco salad, and with your favorite toppings. A squeeze of lime juice really makes it pop!

Notes

2.8 Chicken Tinga

Serves: 6  Prep Time: 15 minutes  Cook Time: 1 hour  Total Time: 1 hour 15 minutes

Description

Smoky, spicy chicken stew for tacos, tostadas, or burritos.

Ingredients

Instructions

  1. In a pot, simmer chicken, garlic, halved onion, oregano, salt, broth, and water for 30 minutes. Remove chicken and onions; strain broth.
  2. Heat oil in the pot. Sauté diced onion until golden, 4–5 minutes. Add strained broth and reduce by half.
  3. Blend poached onions, chipotle peppers, and tomatoes until smooth. Add to pot and simmer 15 minutes.
  4. Shred chicken and return to pot. Simmer 10–15 minutes.
  5. Adjust seasoning. Serve in tortillas with Cotija and cilantro.

Notes

2.9 Gringo Chicken Enchiladas

Serves: 6  Prep Time: 25 minutes  Cook Time: 25 minutes  Total Time: 50 minutes

Description

Creamy, cheesy, and unapologetically inauthentic, these gringo-style enchiladas are a crowd-pleasing casserole of corn tortillas, shredded chicken, sour cream, and plenty of melted Monterey Jack. With their retro canned-soup sauce and easy assembly, they deliver cozy, midwestern comfort more than Mexican street cred—and that’s exactly the point.

Ingredients

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix together the cream of chicken soup, sour cream, and green chiles. Set aside.
  3. Heat a small amount of oil in a skillet and lightly fry each tortilla for 5–10 seconds per side to soften. Drain on paper towels.
  4. In the same skillet, sauté the chopped onion over medium heat until soft and translucent, about 5–7 minutes. Let cool slightly.
  5. In a mixing bowl, combine the shredded chicken, sautéed onion, olives, and 6 oz (170 g) of the shredded cheese. Add a few spoonfuls of the sour cream sauce for extra creaminess, if desired.
  6. Place a heaping ¼ cup of the filling into each tortilla. Roll up and place seam-side down in a greased 9×13-inch (23×33 cm) baking dish.
  7. Once all tortillas are filled and arranged, pour the remaining sour cream sauce evenly over the top.
  8. Sprinkle with the reserved 4 oz (115 g) of cheese.
  9. Since the chicken is already cooked, aim for an internal temperature of 140–150°F (60–65°C). If you would like extra browning on the top, broil on high for about 2 minutes until the top is lightly golden and the edges turn crispy. Watch closely to prevent burning.

Notes

2.10 Chicken, Sausage, Peppers, and Potatoes

Serves: 6  Prep Time: 20 minutes  Cook Time: 1 hour 15 minutes  Total Time: 1 hour 35 minutes

Description

A rustic one-pan roast with chicken thighs, sausage, potatoes, and peppers.

Ingredients

Instructions

  1. Brown sausages in a pan with olive oil, 3–4 minutes per side. Slice into 2-inch pieces.
  2. Pat chicken dry; slash skin and season with salt and pepper.
  3. In a large bowl, toss the sausages, peppers, onions, and potatoes with olive oil and Italian herbs until evenly coated. Transfer the mixture to a roasting pan, then gently nestle the chicken pieces skin-side up on top, keeping the skin intact and exposed.
  4. Spread in a roasting pan, skin side up. Roast at 425°F (218°C) for 1–1.25 hours, rotating the pan halfway through the cooking time. Chicken should reach an internal temperature of 175–185°F (80–85°C) for optimal tenderness.
  5. Garnish with parsley and serve with pan drippings.

Notes

2.11 Egg Roll in a Bowl

Serves: 4  Prep Time: 10 minutes  Cook Time: 15 minutes  Total Time: 25 minutes

Description

A fast, skillet-cooked dish inspired by the flavors of a classic egg roll—minus the wrapper. Ground beef is browned for deep flavor, then combined with cabbage, aromatics, and a bold, umami-rich sauce. Ideal for low-carb meals or easy weeknight dinners.

Ingredients

  • Sauce:

    • Instructions

    1. In a small bowl, mix together all sauce ingredients and set aside.
    2. Heat a large skillet over medium-high heat. Add the ground beef and press it flat into the pan. Let it cook undisturbed for 2–3 minutes to encourage browning, then break it up and cook until no longer pink.
    3. Add garlic, ginger, jalapeño (if using), and the light parts of the scallions. Cook for 30–60 seconds until fragrant.
    4. Stir in the cabbage and cook for 5–7 minutes, until wilted but still crisp-tender.
    5. Pour in the sauce and stir well to coat. Add 2–4 tablespoons of water if needed to deglaze the pan.
    6. Stir in the green scallion tops. Taste and adjust seasoning if desired.
    7. Serve hot, optionally over steamed rice or cauliflower rice.

    Notes

    2.12 Haitian Pork Griot

    Serves: 6  Prep Time: 30 minutes + overnight marinating  Cook Time: 2½ hours  Total Time: ~3 hours (plus chilling)

    Description

    A beloved Haitian dish of marinated pork shoulder simmered until tender, then broiled until caramelized and crispy. Bright with citrus, deeply seasoned with garlic and Scotch bonnet pepper, and traditionally served with rice and Pikliz.

    Ingredients

    Instructions

    1. Wearing gloves, quarter the chile and remove seeds and membranes. Finely chop one quarter of the chile; leave the rest in large pieces.
    2. In a large Dutch oven or heavy pot, combine the chopped and whole chile with the onion, bell peppers, parsley, garlic, thyme, salt, and pepper. Stir in the citrus juices, vinegar, lemon juice, and Worcestershire sauce. Add the pork and toss to coat thoroughly. Cover and refrigerate overnight.
    3. Remove the pot from the fridge 1–3 hours before cooking. Preheat oven to 325°F (160°C). Place the pot on the stove over high heat and bring the mixture to a simmer. Cover and transfer to the oven. Cook for 1½ to 2 hours, stirring occasionally, until pork is very tender and the liquid has mostly reduced.
    4. Using a slotted spoon, transfer the pork to a rimmed baking sheet, discarding vegetable solids and any herb stems. Let rest for 10 minutes. Meanwhile, strain the braising liquid into a clean saucepan and simmer over high heat until reduced by half, about 25–30 minutes.
    5. Preheat the broiler. Drizzle pork with 2 tablespoons oil and season lightly with salt. Broil for 5–10 minutes, tossing once or twice, until evenly browned but still juicy.
    6. Drizzle with some of the reduced sauce and garnish with chopped parsley and fresh thyme leaves. Serve hot with rice and Pikliz.

    Notes

    2.13 Trini-Chinese Chicken

    Serves: 4–6  Prep Time: 15 minutes  Cook Time: 20 minutes

    **Marinate Time:** 30 minutes–6 hours

    Total Time: 1 hour 5 minutes–6 hours 35 minutes

    Description

    A Trinidadian-Chinese fusion dish featuring juicy chicken marinated in five-spice, ginger, soy, and lime, fried until crisp, and lacquered with a spicy oyster sauce glaze.

    Ingredients

    Instructions

    1. **Marinate**: Toss chicken with five-spice, lime juice, soy sauce, and ginger. Refrigerate for 1 hour to overnight.
    2. **Fry**: Heat neutral and sesame oils in a skillet over medium-high. Fry chicken in batches, turning often, 15–20 minutes.
    3. **Sauce**: Mix oyster sauce, Scotch bonnet sauce, lime juice, and black pepper. Adjust seasoning.
    4. **Serve**: Garnish with scallions. Serve with rice and extra sauce on the side.

    Notes

    2.14 Irish Beef Stew with Stout

    Serves: 4  Prep Time: 20 minutes  Cook Time: 2 hours 30 minutes  Total Time: 2 hours 50 minutes

    Description

    A hearty stew with tender beef, vegetables, bacon, and Irish stout.

    Ingredients

    Instructions

    1. Cook bacon in a skillet until crisp. Transfer to a stew pot, reserving the fat.
    2. Season beef with salt and pepper. Working in batches, sear the beef in the reserved bacon fat over medium-high heat until deeply browned on all sides. Lower the heat slightly if needed to prevent the fond (browned bits) from burning. Transfer seared beef to the stew pot as you go.
    3. Sauté onions with ½ tsp salt until soft, 5 minutes. Add garlic and cook 1 minute. Deglaze with stout; simmer 2–3 minutes.
    4. Pour onion mixture into pot. Add tomato paste, thyme, carrots, celery, stock, sugar, and pepper.
    5. Simmer covered for 2 hours. Uncover and cook 15–20 minutes more to thicken. Remove thyme stems.
    6. Adjust seasoning. Serve over mashed potatoes.

    Notes

    2.15 Miso Braised Beef

    Serves: 4  Prep Time: 20 minutes  Cook Time: 3 hours  Total Time: 3 hours 20 minutes

    Description

    Beef chuck simmered in a miso-maple-ketchup sauce with mushrooms.

    Ingredients

    Instructions

    1. Season beef with salt, pepper, and cayenne. Working in batches, sear the beef in the reserved bacon fat over medium-high heat until deeply browned on all sides. Lower the heat slightly if needed to prevent the fond (browned bits) from burning. Set aside seared beef as you go.
    2. Melt butter in the same pot. Brown mushrooms 3–4 minutes per side. Remove.
    3. Sauté onion until browned, about 4 minutes. Deglaze with sake. Add miso, syrup, ketchup, and broth.
    4. Return beef and mushrooms to the pot. Simmer on low for 2–3 hours.
    5. Stir in vinegar, chilies, and green onions. Cook 5 more minutes.
    6. Serve over rice or noodles.

    Notes

    2.16 Beef Braised in Red Wine

    Serves: 6  Prep Time: 30 minutes  Cook Time: 3 hours  Total Time: 3 hours 30 minutes

    Description

    This hearty, slow-cooked beef dish is inspired by the Italian classic *Brasato al Barolo*. While traditionally made with Barolo, any dry red wine you enjoy drinking—such as Pinot Noir—will work beautifully. The beef becomes meltingly tender, infused with the deep flavors of wine, aromatics, and warm spices.

    Ingredients

    Instructions

    1. **Sear the Beef:** In a large Dutch oven, heat olive oil over medium-high heat. Season beef with salt and pepper. Sear until browned on all sides. Remove and set aside.
    2. **Sauté Aromatics:** Add pancetta and cook until crisp. Stir in onions, carrots, and celery; cook until caramelized, about 10 minutes. Add garlic and cook 30 seconds more.
    3. **Deglaze and Braise:** Return beef to the pot. Add red wine and 2 cups of beef stock. Stir in cloves, rosemary, bay leaves, and cinnamon stick. Bring to a boil, then reduce to medium-low. Cover and simmer for 2½ to 3 hours, turning occasionally. Add stock as needed to keep beef mostly submerged.
    4. **Reduce the Sauce:** Remove beef and tent with foil. Strain cooking liquid into a saucepan and discard solids. Simmer over high heat until reduced and glossy, about 10 minutes. Season to taste.
    5. **Serve:** Slice beef against the grain and arrange on a platter. Spoon sauce over the top and garnish with chopped parsley.

    Notes

    2.17 Saba-Braised Lamb Shanks

    Serves: 4  Prep Time: 15 minutes  Cook Time: 4 hours  Total Time: 4 hours 15 minutes

    Description

    Tender lamb shanks slow-roasted with garlic, onions, and a sweet-tangy saba glaze.

    Ingredients

    Instructions

    1. Preheat oven to 450°F (230°C). Rub lamb with oil, salt, pepper, paprika, cinnamon, and rosemary.
    2. Place onion and garlic in a roasting dish. Nestle lamb on top. Roast uncovered for 30 minutes.
    3. Reduce oven to 200°F (95°C). Pour broth and saba over lamb. Cover with foil and braise for 3 hours.
    4. Raise oven to 350°F (175°C). Uncover and roast 20–30 minutes, turning shanks to glaze.
    5. Transfer lamb to a bowl and tent with foil. Skim excess fat from the braising liquid, then bring to a simmer and reduce for 5–10 minutes, until slightly thickened and glossy. Stir in chopped rosemary and adjust seasoning if needed.
    6. Serve lamb over mashed potatoes with the reduced sauce.

    Notes

    2.18 Bánh Mì with Pork Belly (Vietnamese Sandwich)

    Serves: 4–6  Prep Time: 30 minutes  Cook Time: 3 hours  Total Time: 3 hours 30 minutes

    Description

    Crispy, savory Vietnamese pork belly served inside a bánh mì baguette with pickled vegetables, cilantro, and a swipe of mayo or pâté.

    Ingredients

    Instructions

    1. Pork: Salt pork belly and roast at 300°F (150°C) for 3 hours. Cool and slice into ¾-inch slabs.
    2. Pickles: Boil water, vinegars, sugar, and salt. Pour over carrot and daikon; chill.
    3. Sear: Sear pork in a hot pan, 1 minute per side.
    4. Assemble: Slice baguette, spread with mayo, add pork, cucumber, jalapeños, pickled vegetables, mint, cilantro, and sandwich juice.
    5. Optional: Crisp sandwich in a 425°F (220°C) oven for 2–3 minutes before serving.

    Notes

    2.19 Franks and Beans

    Serves: 4  Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes

    Description

    A nostalgic, budget-friendly classic of hot dogs simmered with baked beans, bacon, onion, bell pepper, and savory seasonings. Browning the hot dogs and reserving the bacon ensures rich flavor and ideal texture.

    Ingredients

    Instructions

    1. In a medium skillet over medium heat, cook the chopped bacon until crisp.
    2. Remove the bacon with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan.
    3. Add the onion and bell pepper and sauté for 2–3 minutes, until beginning to soften.
    4. Stir in the sliced hot dogs and cook for 3–4 minutes, until lightly browned.
    5. Add the garlic and cook for 1 minute more.
    6. Stir in the baked beans, Dijon mustard, Worcestershire sauce, and reserved bacon.
    7. Simmer uncovered for 10–15 minutes, stirring occasionally, until thickened and heated through.
    8. Serve warm with toast, cornbread, or over rice.

    Notes