YURA’S MEALS-TO-GO

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

As labor-intensive as it is, Salvador couldn’t resist making his Shallot/Parmesan-Crusted Chicken thinking of the pleasure on your face after that first crispy bite. This remarkable chicken is first dusted in Parmesan-spiked, seasoned flour with thin-sliced shallots, then deep-fried. Super-crunchy, and great room-temperature, Salvador serves it with a side of his Jalapeño Potato Salad with sautéed bacon and scallions. 

Spring Succotash is a glimpse into the farmers’ upcoming season, with ingredients so good that they barely need cooking: quick-blistered cherry tomatoes, sheared corn, and sweet-as-can-be sugar snaps, seasoned with snipped scallions and basil, and roasted mixed peppers. We serve it with Oven-Poached Salmon and plenty of your favorite Basil Sauce. Accompanied by Lemon-Roasted Golden Potatoes. 

Flank Steak is drenched in an Asian-inspired marinade then grilled, and the char-forward flavor of this chilled salad will dazzle you eaters. It’s served on a bed of You-Toss Cold Sesame Noodles, topped with Crunchy Veggies: sugar snaps, cucumbers, scallions, bell peppers and tomatoes. The dynamite Sesame Sauce has the classic touch of tang and spice, and that alluring toasted sesame oil scent. As the name implies, you do the saucing. Don’t skip the Roasted Peanuts and cilantro. 

We Blackened Salmon fans know it’s all about bold flavor, not blowing you away with gratuitous heat. That’s why wimps like me line right up for the pleasurable kick that comes from unmistakably Cajun spices seared straight onto a rich and juicy piece of fish. Served southern fish camp style with sharp and velvety Mac ’n’ Cheese and creamy Coleslaw.

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