YURA’S MEALS-TO-GO

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

A mere 17-ingredient mole sauce almost feels like we’re cheating, given that Puebla-Style Chicken Mole often has upwards of thirty! Leave this spectacular labor of love to our wizards in the kitchen, just don’t you miss the chance to enjoy this rare and magically flavorful thing. Served with “Mexican Rice” that’s been steeped in homemade chicken stock and crushed tomato, and a crisp Corn-Tomato-Radish Salad on the side. Did we mention the Chicharrones?

You may love it for the smoky “noir” flavor of sultry Pancetta, or the sauce’s seventies-cinema orange hue. But it’s the fiery neutral booze that give Penne Alla Vodka its star-power and true B-movie greatness. The sauce pairs a smooth, sweet-talking tomato paste with the leading-man strength of canned San Marzanos. Thursday’s Deep-Dish Casserole version layers the velvety sauce-coated pasta with bubbling mozzarella, provolone and Parm.

Used to be, a working fellow could sit down to a dependable meal and a pint, at any number of Irish taverns up and down the side streets of the city. Guinness Beef Stew harkens back to those happy days, when informal stick-to-your ribs pub cooking was just around the corner. Get ready for beef braised until tender with all the familiar carrots, onions and spuds, plus just a hint of the malty flavor of a rowdy Irish stout.  

Most of us don’t stock lemongrass in our pantry, and only encounter its perfume and flavor in the hands of an expert cook. Well, mark your calendars with a big circle around Wednesday, that’s when Buddy’s making the MTG Lemongrass Turkey Meatballs in Red Coconut Curry. Please imagine the aromatics that he folds into the ground meat—among them, Thai basil, shiitake, lemongrass, cumin, scallions, and coriander. They’re braised in a coconut milk curry, infused with lime and cilantro, accompanied by Wok Seared Vegetables and Coconut Rice.

Salmon meets hot-honey butter, where you control the heat with our Chili Crisp on the side. The secret to our Twice-Glazed Honey-Soy Salmon, is the butter-mounted honey that caramelizes over the already-seared fish once flash-roasted in the oven. Served with Herbed Brown Rice Pilaf and Sautéed Broccoli-Bok Choy-Roasted Peppers-Shiitake.