Funny looking vegetables can raise an eyebrow among suspicious eaters. Take zucchini, which comes in a variety of oddball shapes and sizes. The savvy cook knows that this vegetable is one of the most versatile and nutritious and its bland flavor and creamy texture does a good job of highlighting spices and seasonings.
This flavorful dish, next to chicken or lamb, has a tendency to steal the show. Make extra for when the guests say, “More, please.” Why a combination of dried and fresh oregano? Dried is intense in flavor and can hold up in the heat of the oven. Adding fresh adds a bright minty flavor at the finish.
Chunks of eggplant, onion and tomatoes take kindly to simmering in a smoky, tangy barbeque sauce like Matt’s Hog Spit BBQ Sauce. Add a green salad and a slice of crusty bread for a great dinner.
The chuck section of the cattle yields some of the most flavorful and economical cuts of meat, somewhat tough and fatty but perfect choices for braising and stewing. You can substitute top or bottom roasts in the recipe, which should be thinly sliced across the grain before serving. The coffee and soy sauce give this dish an amazing flavor.
The intense heat of the grill quickly dries out lean meats like pork and chicken. This technique calls for a disposable aluminum roasting pan that, once the chops have a nicely seared crust, acts as an oven to take them to a juicy finish.
This recipe will need to cook for 3 1/2 to 6 hours.
Chicken marsala is a Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine.
