Mastering main dishes requires techniques for moisture retention, safe reheating of seafood, and adapting recipes for Keto or low-sodium dietary needs.
A Cornish game hen, or Poussin, is a young hybrid chicken sold whole at many grocers. Despite its name, Cornish game hens can be either male or female and are domestically raised. The bird consists of all white meat that is more succulent than that from a full-grown chicken.
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If you think acorns are only for squirrels, think again. Acorns are tasty and nutritious and also easy to harvest. You can gather them from oak trees in the fall and roast them to make a delicious snack. However, you need to treat them before roasting, since they contain tannin, which is slightly bitter.
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Fresh tuna steaks are a luxurious treat and a quick, easy choice for a weeknight dinner, especially if you have a gas grill. Fresh tuna looks a bit like rare beef with a color ranging from pale pink to deep reddish. Skip steaks that look dried out or have brown spots.
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Cola makes an unusual marinade or cooking liquid for pork roasts and other meats. The sugar and caramel flavorings in it provide subtle sweetness to a pork roast, especially if you allow the sauce to become thick and reduced.
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Beef shoulder, also called beef clod and beef chuck, refers to the shoulder and neck region of the cow. Because this area contains a significant amount of muscle, fat and gristle, it renders some of the most inexpensive yet flavorful cuts of meat.
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Broilers are an overlooked and underused kitchen preparation tool. Broiling is a healthy cooking method requiring no added fat. In fact, fat drains off the meatballs when you cook them in a broiler pan. Broiling exposes food to very high heat at close distance for a short cooking time.
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For most people, sirloin steak is not an everyday meal. One of the more economical prime cuts of beef, sirloin steak offers a flavorful break from ground beef, chicken and other daily fare. It comes from the upper, forward part of the rear hip, so the muscles got a fair workout moving the steer about.
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Country-style chuck ribs are not ribs in the traditional sense, but are instead meaty strips of butterflied, boneless chuck roll, pre-cut to serving size.
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The loin is to pork what the filet mignon is to beef. The pork loin is the tenderest cut and the perfect ingredient for a wide array of recipes. You can cook the loin whole or cut into medallions. A whole loin weighs typically two to three pounds. A half loin weighs about a pound, and serves two people.
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As long as it's very fresh, tuna can be served a little rare in the middle. This is ideal for tuna steaks as the fish has a tendency to dry out if cooked for too long. One-inch thick tuna steaks can be perfectly cooked in about 10 minutes.
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When you're in the mood for ham with all the fixings but don't want to wait all day for a whole ham to roast, a steak is the perfect solution. Ham steaks are thick, juicy and surprisingly low in fat and calories. Three ounces of a boneless, cured ham steak has only 105 calories and just over 3 grams of fat.
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A rotisserie chicken is a lifesaver in the kitchen, particularly when you are low on time. In addition to its convenience, it generally doesn't cost more than buying a whole chicken and roasting it at home.
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Swordfish is one of the few fish that is a breeze to grill: its strongly flavored steaks are sturdy enough to hold up to the high heat needed to yield fish that is crispy brown on the outside, moist on the inside.
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Pork loin is a high-quality cut of pork, usually ranging between 1 and 4 lbs. While there are numerous ways to cook a pork loin fillet, including grilling and braising, simply baking the meat allows the natural flavors of the pork to come through.
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Italian sausage is a versatile type of sausage because it cooks well with virtually any method; whether baked, boiled or grilled, Italian sausage makes a hearty and delicious meal. The key to baking sausage is either cooking it for a long time at a low temperature, or if you have less time, to cover it in foil.
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A classic American main course, pork chops are commonly served with fresh vegetables, a variety of different potato dishes and with a topping of applesauce.
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A whole filet mignon – also called a beef tenderloin roast – is a lean cut of premium beef and one of the most tender cuts of beef you can cook. Lean cuts of meat have less than 10 percent fat and are ideally suited for dry cooking methods like roasting.
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Chicken is a versatile meat that can be cooked numerous ways to achieve different flavors. You can either cook the whole chicken, half of the chicken or chicken pieces.
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A small, 1.2 pound, beef rump roast can be baked in the oven with delicious results. Since this is a small roast, the time required for cooking will be shortened. Rump roasts come from the rear, or hind, of the cow and tend to be a tough cut of meat; therefore, you should bake this roast using moist heat.
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Ham is made from the front leg of a hog, while the back leg renders a pork shoulder picnic. The butt portion of a ham tends to be leaner while the shank is easier to carve. Hams come fresh or ready-to-eat.
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