YURA’S MEALS-TO-GO

Just one final thing to love about our Passover menu is how Salvador packs up and freezes all those beneficial braised-brisket ends. They re-emerge as splendid soups, and sumptuous casseroles such as the Braised Brisket and Mushroom Cobbler Buddy’s making this Wednesday. And while the original braising juices would have been enough to look forward to, Cotes de Rhone, cases of cremini, herbs, and a family of stew vegetables now bubble with the beef. Baked under Cheddar-Rosemary Cobbles.

You might want some crusty bread to sop up the last of Shrimp & Mussels Fra Diavolo, that is, whatever the Spaghetti with Parsley doesn’t get to first! The soul of this zesty tomato sauce is our house-made shrimp stock, infused with the seafood essence of seared and simmered shrimp shells. It’s topped with flash-cooked shrimp, and tender mussels tossed in garlic and parsley, which await you in their shells. This is a real trattoria-style meal you’ve always wished you could enjoy at home. Accompanied by Broccoli with Lemon. (This meal contains clam juice.)

There’s nothing like a dairy tang to elevate skillet-browned pork’s savory flavor, so Buddy’s smothering Bone-out Pork Chops in Buttermilk-Caramelized Onion Gravy. Alliums’ umami, delivered via onions, scallions, and garlic, gets its own boost from rich chicken stock and notes of milk’s mild fermentation. Smashed Yukon Gold Potatoes turned with Garlic-Butter Kale will be amazing mingled with this meaty pan-gravy. Served with Bi-Colored Corn and Bell Peppers in Honey Butter.

Bacon, sage, thyme, and nutmeg fortify Welsh-Style Meatballs, a classic dish of the British Isles made from freshly ground pork. Our Madeira Pan Gravy follows the practice of braising in a sauce rich in fortified wine. In Wales, this homey dish is served over fluffy Mashed Potatoes and we’re amping ours up with Leeks and Sharp Cheddar. Accompanied by Honey-Thyme Glazed Carrots and Baby Peas.

We’re releasing Old Bay Butter from crustaceans’ claws—instead, matching the taste of the mid-Atlantic coast with America’s favorite fish. Pan-Fried Salmon gets a buttery slice of that maritime-inspired seasoning, poised to flavor not only the salmon itself, but the Confetti Grits that sit beneath it. Green Beans give a hint of nearby southern cuisine, sautéed with Sweet Onions and Smoky Bacon.