YURA'S MEALS-TO-GO

Some highlights from this week’s Meals-to-Go:

Chinese Chicken and Pork Rib Stew begins with a long-cooked stock that’s more than the sum of these two complementary meats. Add the warmth and depth of ginger, sherry, and brewed soy sauce, and you have a rich broth into which the meat falls from the bone. Usually spicy Daikon is tamed by the simmering, Bok Choy is blanched, and Shiitake are fried to crispy. Served with Brown Rice.

Buddy took one whiff from the pouch of dried porcini mushrooms, and it was as if he was back in Italy. From there, his whole heart went into making this dish. Red Wine-Braised Short Ribs with Porcini and Rosemary mingles those wildly savory mushrooms with piney fresh herbs, smoky slab bacon, and plenty of pearl onions and garlic. Braised together with the beef in a full-bodied red, and a touch of tomato. Served over Parmesan Polenta. 

Flash-roasted at 500° and finished with traditional ladolemono—marjoram and oregano suspended in olive oil and lemon—our Greek-Style Sea Bass is a dish for any season. But it arrives dressed for winter with Skordalia, that tangy, garlicky Greek mashed potato dish so good you could scoop it up with a wedge of pita as a dip, or in this case, eat it by the forkful, as a side. Served with Dilled French Green Beans with Raspberry-Roasted Red Onions.

Tamale Pie made with short ribs? How could we resist? We nestle a taco-seasoned beef filling of pulled braised ribs and ground chuck, with Jack cheese and cheddar, among chunks of our famous cornbread soaked in a smoky chipotle egg custard. This Taco Beef Cornbread Pudding is a perfect winter brunch, lunch, or dinner.

If the words, Farmhouse Meatballs haven’t hooked you already, perhaps Smothered in Mushroom Pan Gravy will seal the deal. Add Chive Mashed Potatoes and you’ve got a simple meal that spells home-cooking at its most irresistible. Served with Honey-Thyme Glazed Carrots.