YURA'S MEALS-TO-GO

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

For Gochujang-Glazed Salmon we reached for a Korean-chili condiment that’s more interested in exerting sweet-savory flavor than heat. A crimson spoonful dissolved into dark sesame oil and honey needs only lime and fresh ginger to get a kind of barbecue sauce going. We brush that on salmon and, after a quick roast, serve it with Scallion Brown Rice and Wok-Seared Bok Choy and Carrots.

We’d probably have you at “Creamy Polenta” alone, enriched as it is with piquant Romano, Fontina, and Parm. But why not woo you with meatballs for good measure? These Italian Sweet Sausage Meatballs are a hybrid mixture of house-ground pork, beef, and seasoned sausage itself, with warming spices fennel, allspice, cinnamon and nutmeg. They’re served over garlicky sautéed Broccoli Rabe and Vidalia Onions on that pillow of polenta you’ve been waiting for!

Pennsylvania-Dutch Roasted Chicken Thigh Dinner is storybook German-American agrarian fare. From the chicken, simply seasoned with bay, cracked pepper and thyme, to the hungry-man helping of buttery Mashed Potatoes. But it’s the old-fashioned “boiled dressing” that drives home the tastes of the region: savory pan-drippings, smoky bacon, tangy cider vinegar, mustard, and a dash of brown sugar, made all velvety. You’ll find it drizzled on the medley of Yellow Wax Beans, Green Beans, and sweet young Carrots. Garnished, traditionally, with bacon and hard-cooked egg.

When Buddy’s got chorizo, green olives, and smoked paprika in front of him, you know he’s got Spain on the brain. But wait, are those…sheets of egg pasta? Looks like his final destination is Madrid-Style Lasagna. The pasta will be stacked among layers of that saporito sauce he’s making (fortified with flash-roasted heirloom cherry tomatoes), roasted broccoli and a ricotta-mozzarella custard. 

A braising broth of deep, dark beer, rich beef stock, and slowly caramelized onions distinguishes Belgian Beef Stew from any other you’ll ever eat. Seasoned with a dash of brown sugar and a wisp of cider vinegar, each forkful brings with it the distant, mellow memory of bitter, sweet, and tang. Served with Dilled Buttered Egg Noodles.

Your average breaded chicken cutlet likes to play it straight. But Chicken Cutlet “Pizzaiola” is an energetic extrovert that can’t wait to cut loose. The pizzaiola topping’s loaded with sweet sausage, bell peppers, tangy tomatoes and more than its share of vino—all familiar qualities you love, just amped up a little louder. This dish has a big personality you wouldn’t want us to contain. Served with plain spaghetti.