YURA’S MEALS-TO-GO

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

We put fruit-forward chiles right out in front in this spectacular recipe for Lamb Chili Colorado. Meaning no beans, no tomatoes, simply succulent lamb shoulder braised until tender, while starring mild dried poblanos (anchos) and classic Mexican guaillos. The stew’s sauce with its aromatics and ground spices, resembles something we gringos think is akin to a mole. Great on Rice Pilaf, and to be sopped up with Cornbread.

If you’ve ever wished au poivre wasn’t exclusive to steak, Monday’s Chicken au Poivre is a meal not to miss. Boneless thighs are sautéed in foaming butter, and eaten splashed with a famous pan-sauce that starts with their own caramelized browned bits. Finely chopped shallots, along with crushed black and green peppercorns, aromatize the butter, then we add cream. Reduced with rich chicken stock and cognac, and the sauce comes together. Served with Egg Noodles and Crispy Green Beans.

Slow-Baked Salmon gets a shiny shellac of sweet and smoky Brown Sugar-Paprika Glaze. This pretty piece of fish, already seasoned and fragrant, is served with a horseradish-caper-mustard sauce. Lemon-Roasted Golden Potatoes with Dill come beside bright orange Honey-Roasted Carrots tumbled together with Green Beans.

Describing the spice mix, xawaash, Splendid Table says, “it’s like the garam masala of Somalia, and the mix of flavors is truly the flavor of the Indian Ocean.” That connection to the coast animates our Coconut Fish Curry, where Asian sea bass meets a spice mix of cumin, coriander, cloves, cracked pepper, cardamom and cinnamon. Simmered with coconut milk, and with crushed tomatoes bobbing, this curry is served beside Brown Rice Pilaf and garnished with cilantro and lime wedges.