Magazine article Sunset

Hearty Winter Entrees

Magazine article Sunset

Hearty Winter Entrees

Article excerpt

Cold, blustery nights call for meals that warm you from the inside out. These hearty meat dishes satisfy with rich, bold flavors. From quick pan-browned chops to slow oven-braised ribs--all will add comfort to your winter evenings.






Mole Pork

PREP AND COOK TIME: About 3 3/4 hours

NOTES: If making up to 1 day ahead, chill meat with sauce airtight. To reheat, stir often over medium heat until steaming. Serve with hot cooked rice or black beans. Garnish with sour cream, slivered green onions, fresh cilantro leaves, and lime wedges.

MAKES: 8 to 10 servings

1  boned, tied pork shoulder (butt;
   about 4 lb.)

1  onion (8 oz.), peeled and chopped

1  firm-ripe tomato (8 oz.), rinsed,
   cored, and chopped

2  cups tomato juice

1  cup fat-skimmed chicken broth

2  tablespoons firmly packed brown sugar

1  dried ancho or dried pasilla chili
   (about 1/2 oz.)

1  tablespoon chopped canned chipotle



Ginger Short Ribs

PREP AND COOK TIME: About 3 1/4 hours

NOTES: Have the ribs sawed into pieces at the market. Serve ribs and juices with hot cooked jasmine rice.

MAKES: 4 to 5 servings

     About 6 ounces fresh ginger

  4  to 4 1/2 pounds lean beef short ribs,
     fat trimmed, cut into 3- to 4-inch
     pieces (see notes)

  2  cups finely chopped onions

  1  cup finely chopped pineapple, fresh
     or canned unsweetened, drained

     About 1/3 cup soy sauce

1/4  cup thinly sliced fresh mint leaves
     Mint sprigs



Roasted Sausages with Beer-Braised Onions

PREP AND COOK TIME: 30 minutes

NOTES: Choose fully cooked sausages for this dish; we prefer pork, such as smoked bratwurst, or mild poultry, such as chicken-apple, but any flavor (or mixture) will work.

MAKES: 4 servings

1  tablespoon vegetable oil

3  onions (1 1/2 lb. total), peeled and
   slivered lengthwise

1  cup stout or dark beer (such as

1  teaspoon fresh thyme leaves

   Salt and pepper

8  sausages (1 1/2 to 2 lb. total; see

2  tablespoons chopped parsley



Tequila Pork Chops

PREP AND COOK TIME: 20 minutes

MAKES: 4 servings

  4  center-cut loin pork chops (each
     about 3/4 in. thick)

1/2  teaspoon cumin seeds

1/4  cup (1/8 lb.) butter

  3  cloves garlic, peeled and minced

1/4  cup fat-skimmed chicken broth

1/2  cup tequila

  2  tablespoons lime juice

  2  to 4 teaspoons minced fresh jalapeno

     Salt and ground white pepper


Roasted Sausages with Beer-Braised Onions

1. Pour oil into a 10- to 12-inch ovenproof frying pan over high heat; when hot, add onions and stir often until slightly limp and beginning to brown, about 4 minutes. Stir in stout and thyme; cook until liquid is reduced by about half, 3 to 5 minutes. Stir in salt and pepper to taste.

2. Prick sausages all over with the tip of a sharp knife and arrange in a single layer on onion mixture.

3. Bake in a 375[degrees] regular or convection oven until sausages are heated through (cut to test), about 20 minutes. …

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