Main Dishes
An online music community is more than artist bios, discographies and music samples.
It's about people living and sharing their love of music and the food they consume
- while, before, or after they listen to it!
Below is a list of recipes in this section:
Send us your recipes to add to our collection!
Mimi's Chili
Marvelous Mimi's is our favourite breakfast place this side of Venus. Visit it in
person at 218 Bathurst St., Toronto, Canada.
Ingredients:
- 10 lbs Medium Ground Beef
- 6 Large Spanish or Videlia Onions
- 9 Bellpeppers - 3 Green / 3 Red / 3 Yellow
- 1 100 Ounce Can Red Kidney Beans
- 2 100 Ounce Cans of Crushed Tomatoes
- Chile Powder
- Brown Sugar
- Black Strap Molasses
- Garlic
- Ground Black Pepper
- Crushed Chile Peppers
- Scotch Bonnet Peppers
Directions:
- Put your favourite Blue Rodeo record loud enough to drown out any distractions.
- Place the ground beef in a large, heavy chili pot and cook over medium heat until
brown. Stir occasionally between tunes to prevent sticking.
- Chop the onions and bell peppers and add to browned beef.
- Place about 10 Scotch Bonnet Peppers and 10 cloves of garlic in a cuisinart and
make a little batch of hot sauce. I sometimes throw in jalapenos, fresh chile, serrano
or pequin peppers depending what I find at the fresh at the market. Add a few generous
dollops of this hot sauce to the bubbling cauldron on the stove.
Warning: This is not for the faint of heart.
- Add chile powder, crushed chili peppers, ground black pepper, brown sugar and blackstrap
molasses to taste (I tend to be generous). Stir into the pot and simmer until the
onions are translucent (about 20 minutes).
- Add the kidney beans and crushed tomatoes and continue cooking over low heat until
the end of the album.
This steaming bowl of cowboy con carne is great on its own, with nachos or in a
mexican omelette. Try it with a dollop of sour cream, sharp cheddar cheese or chopped
cilantro.
Submitted by Mimi
Lester's Jambalaya
- 2 lb. chicken wings
- 4 Tbsp. cooking oil
- 2 lb. boneless chickin thighs (dark meat)
- 2 large onions, chopped
- 3 ribs celery, chopped
- 1/2 bell pepper, chopped
- 2 qt. water
- 1 (16 oz.) can whole tomatoes
- 8 tsp of salt (adjust, to your taste)
- Kitchen Bouquet to desired color (whatever that means!)
- 3/4 Tbsp.garlic powder
- 1 Tbsp. Worchestershire sauce
- 1/8 tsp. cayenne pepper
- 1/8 tsp. black pepper
- 1 lb. pkg. speckled butter beans (good luck in finding those!)
- 1 1/2 lb. pork sausage
- 3 cups uncooked rice (long grain prefered)
Using a 10 quart black iron pot, fry chicken wings in cooking oil until real brown.
Cut chicken thighs in bite-size pieces and brown in oil. Remove this chicken & saute
onions, celery, bell peppers in remaining oil from chicken. Put wings to boil in
about 2 quarts water to use as stock. Add tomatoes to vegetables. Add salt, kitchen
bouguet (just enough for desired color), garlic, worcestershire sauce, cayenne pepper,
and black pepper,. Add 1 1/2 cups of stock from chicken wings to vegetables and
seasonings. Add butter beans. Cook until beans are tender (approx. 15 min.). Add
chicken, sausage, and remainder of stock. Bring to a boil slowly stir in rice. Turn
heat to medium and let cook, stirring occasionally, for 10 min. turn off heat; cover
tightly (stir occasionally) for approx. 35 min.
Submitted by Art
Cabbage Lasagne
The "noodles" here are cabbage leaves. You can use Swiss chard the same way.
- 1 medium to large head of cabbage
- 1 tablespoon of olive oil
- 2 garlic cloves, minced or pressed
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3/4 pound of ground beef
- 1- 6 ounce can Hunts tomato paste
- 1- 8 ounce can Hunts tomato sauce
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup grated mozzarella cheese
- 12 cup ricotta cheese
- 12 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees. Wash the cabbage and remove the tough outer leaves.
Cut the head in half. Carefully pull back the leaves, trying to keep them intact;
these will serve as the lasagne noodles. Arrange the individual leaves on a steamer
basket or tray and steam until nearly tender, about 3 to 5 minutes. You can also
do this in the microwave. Set aside.
Put the olive oil in a large skillet over medium high heat. Saute the garlic, onion,
and green pepper until the onion is translucent. Add the ground beef and brown throughly.
Drain or skim the accumulated fat and water. Add the tomato paste, tomato sauce,
and seasonings to the mixture and combine well.
Coat a 9 by 13 by 2 inch baking pan with a little olive oil. Line the bottom with
a layer of cabbage leaves. Top with half of the meat mixture. Add a third of the
mozzarella and half the ricotta cheese. Add another layer of cabbage leaves, the
remaining half of the meat mixture, another third of the mozzarella, and the remaining
half of the ricotta. Top with the remaining mozzarella and finish by scattering
the Parmesan on top.
Bake, covered, for about 20 minutes. Uncover and bake 5 minutes more.
9 grams of carbohydrate, 20 grams of protein.
Submitted by Dayna
Chicken & Potatoes in Wine Sauce
- 8 Chicken breasts, cleaned & seasoned
- 3 to 4 large white potatoes, thinly sliced (seasoned for taste)
- 1 stick of butter, melted
- 2 Tbsp. white wine
- Juice of 1 lemon
- 2 Tbsp. minced parsley
- 1 tsp. garlic powder
Place chicken in aluminum foil in baking pan. Lay sliced potatoes on top. Add seasoning
(pepper, etc.). Melt butter in pot. Add wine, lemon juice, parsley, and garlic powder.
Stir together on stove. Pour juice over chicken & potatoes. Cover with aluminum
foil. Bake at 400 F for 112 hours. Check to see if chicken is done. For the last
15 min. Of cooking, change to broil and open foil to brown potatoes.
Submitted by Art
Shrimp Fettuccini
- Fettuccini noodles
- 1 large onion, chopped
- 4 Tbsp. Butter
- 3 or 4 cloves of garlic, minced
- 2 tsp. All-purpose flour
- 8 oz. Peeled shrimp (no heads)
- 1 cup of half n' half cream
- 1/4 tsp. Salt
- 1/4 tsp. Cayenne pepper
Boil fettuccini noodles; drain. In the meantime saute onions in butter. Add garlic,
cook for 3 min. Blend in flour. Add shrimp; cook on medium heat until shrimp are
pink. Add the half n' half cream, salt, and cayenne pepper. Simmer for 5 min. Spoon
over fettuccini noodles. Serve with garlic bread. Serves 4.
Submitted by Art
Linguine With Tomatoes & Basil
- 6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces
- 1 cup extra-virgin olive oil
- 1 cup fresh basil leaves, cut into strips
- 1 cup freshly grated parmesan cheese
- 3/4 cup sliced black olives
- 1/2 cup sliced pimiento-stuffed green olives
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon coarsely ground pepper
- 1 (16-ounce) package uncooked linguine pasta
- Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives,
green olives, garlic, salt, and pepper; stir until blended. Cover and let stand
at room temperature 2 hours.
Cook pasta according to package directions; drain and return to pan. Add tomato
mixture and toss to coat thouroughly. Transfer onto individual serving plates and
garnish with additional parmesan cheese.
Makes 4 servings.
Bon Appetit!
Submitted by Debbie