YURA'S MEALS-TO-GO

SOME HIGHLIGHTS from this week’s Meals-to-Go: 

If you need comfort food, and need it now, reach for our Country Meatloaf Dinner with Caramelized Onion Gravy. This main is more than a vehicle for Rutabaga-Mashed Potatoes or Sautéed Carrots and Mushrooms with Baby Peas. It’s a three-meat mix of beef, pork, and lamb that reaches peak-savory with its velvety allium-rich jus. 

The Creole Remoulade served with Monday’s New Orleans Style Fish Cakes is no simple condiment. It’s a “Russian nesting doll” of recipes—calling for Buddy’s from-scratch Creole mustard as just one of the key ingredients. And that mustard itself requires a hand-ground spice mix recipe just to get started! The fish cakes themselves are easy-breezy from there. Plump and meaty, seasoned with sautéed scallions, bell peppers and celery, then blessed with a few finely crumbled saltines. Dinner is served with Paprika-Roasted New Potatoes, and a Celery Seed Cabbage Slaw that’s vintage Americana. 

Tender Baby Turnips add an earthy edge and authenticity to Irish Lamb Stew—that hearty peasant-dish-turned-centerpiece of pub cuisine. We favor young lamb shoulder braised low and slow in stock and white wine with some simple aromatic vegetables and plenty of fresh herbs. Finished with a splash of light cream, and a heap of little creamer potatoes.

We sear Spanish Chorizo just to render a little flavorful fat, then shimmy spice-rubbed Chicken Thighs into the skillet which proceed to brown beautifully. They’re then simmered together with splash of orange juice, chicken stock, tomatoes, and Spanish wine, then the braise is thickened with a few cups of tender chick peas. Served with Green Beans showered with frizzled garlic and Marcona Almonds.

The muse behind Wednesday’s Sausage-Meatball Lasagna? A meatball sub brimming with marinara and bubbling cheese on a toasted, garlic butter-laced bun! The same napkin-tucked-into-collar etiquette applies before you dig in to the layers of pasta stacked with meatballs slathered in a chunky tomato sauce, smothered in Provolone, mozzarella and basil.