YURA’S MEALS-TO-GO

Here are some highlights from this week’s Meals-to-Go:

We love a condiment with a pedigree. And while James Beard didn’t invent Horseradish-Apple Sauce, he recommends, in American Cookery, his recipe be served especially with pork. J.B.’s seal of approval is all over Tuesday’s dinner, where this Mac apple sauce goes together great with our thick Dijon-Maple Glazed, Bone-Out Pork Chop. Rosemary-Scented Mashed Potatoes are fragrant and savory. Sautéed French Green Beans and Carrots with Oyster Mushrooms finish the dish.

Tangy Peanut Sauce makes a splash on a seared piece of fish, full-flavored of lime leaf, ginger, sriracha and nam pla. When you’re down to the last drop served with Monday’s Thai-Style Asian Sea Bass, you may wish that we bottled it and sold it solo. It goes great with Coconut Rice flecked with cilantro and scallions, not to mention the Wok-Seared Peppers, Green Beans and Onions sprinkled with Thai basil and toasted nuts.

We’ve wowed you before with our gastropub cooking–carefully made, informal comfort food with a delightfully social vibe. Beef and Guinness Cottage Pie is emblematic of the concept, based on meticulously made veal stock enriched with a rowdy Irish stout. Imagine rich, malty roast flavors married with ground beef and mushrooms, a hint of slab bacon, and caramelized carrots and onions. Baked in a casserole beneath a very special topping, a thick and fluffy Chive-Mashed Potato Crust.

You get a taste of southwest Spain with every bite of Tuesday’s Pan-Seared Salmon cloaked in a Chimichurri of Roasted Peppers, Capers, Smoked Paprika and tons of fresh Parsley. French Green Beans get their zip from Garlic and Orange Zest and crunch from Crushed Almonds. Saffron Rice Pilaf is laced with Fennel that’s sautéed to crisp-tender fennel, rich translucent onions, and dotted with Peas.

Hungarian Beef Goulash is central-European soul food that’s a rare find indeed. Ours is a truly authentic rendition, right down to the caraway and the heavy hand of paprika that turns the broth a deep, rich red. We enrich the braise with sweet bell peppers, golden potatoes and tender carrots, and serve it, Slavic-style, with buttery Dilled Egg Noodles. Do not dismiss the indulgent detail: a dollop of sour cream!