YURA’S MEALS-TO-GO

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

We’re still in the spirit of vacationland—imagining eating dinner fresh from the sea, where the catch can be prepared to the diner’s liking in one of a handful of ways. We favor fish patted with soft breadcrumbs seasoned with fresh rosemary and lemon zest, that fuses with all the fish’s juices as it bakes. Monday’s Rosemary-Roasted Salmon is made in that very preparation, and served room temperature, draped over a striking Mediterranean Salad. Cucumber, tomato, olives, escarole, and romaine are tossed with fresh mint and parsley, feta scattered all around, to be dressed with Red Wine-Herb Vinaigrette (thyme, mint, oregano), served on the side.

We dredge chicken in a Louisiana spice mix that would make Paul Prudhomme proud, and skillet-fry the pieces, leaving all those seasoned browned bits in the pan. They are the flavor bombs fundamental to Chicken-Andouille Sausage Gumbo’s rich gravy, along with a creole mirepoix of onions, celery and bell peppers. And woo-hoo what about that toasty roux—so essential to transforming chicken stock into a plush velouté. This dish simply sighs over aromatic Green Onion Rice. Sprinkle it all with those Louisiana seasoned Cracklings included on the side!

You let us know that Pork Tenderloin was something you wanted again, real soon. Well, it’s back Tuesday, Rosemary-Roasted, glazed with a Madeira, Brown Sugar-Dijon Pan Reduction. Expect those same rosy medallions you’ve told us, “cut like butter.” Served with leafy green-heavy Kale-Farro Pilaf and Mashed Sweet Potatoes with Garlic Butter and Chives.

There’s something so coy about Cold Shrimp Remoulade. It’s code for a polite gesture of hospitality, dainty, though still a little bit daring. The setting for this meal-to-go could be a tattle-laced “Southern Ladies Luncheon” or Paul and Joanne’s picnic basket scene in The Long, Hot Summer. Buddy plays with Craig Claiborne’s adaptation of New Orlean’s Arnaud’s, and serves it with a giant of the luncheon set, chilled Asparagus Mimosa with Bacon. But hold on to your Panama hat or be ready to fan yourself with a bit of lace—with this meal comes our Cornbread with Fresh Whipped Strawberry Butter.

One of the best things about light, fresh, veggie-filled summer eating, is “a splurge” is all the more wonderful because richness has fallen out of habit. And of course, entirely in-season produce is the backbone regardless, all those seductive ingredients looking to it, to take the lead. As a salad, nothing goes better with Trevisano radicchio than great gorgonzola. Cooked, nothing pairs with Trevisano radicchio better than bacon—except, perhaps, a Northern Italian macaroni and cheese! Wednesday, make romantic Baked Maccheroni with Trevisano, Bacon and Three Cheeses your summertime fling!