CHAPTER 8

MEAT, POULTRY, AND FISH

In this chapter, you’ll find lovely main courses. Most are quick enough to serve on a busy weeknight. Many are good enough to be the centerpiece for a holiday meal, a brunch, or a dinner party.

Remember: Meat and fat are not bad for you. Just consume them in reasonable portions. The serving sizes here are a good guideline.

Make sure to cook meat, poultry, and fish until it reaches the minimum safe temperature. Generally cook poultry to 165°F, fish to 145°F, beef to 145°F for medium-rare or 170°F for well done, and pork to 165 °F. Check http://www.foodsafety.gov/keep/charts/mintemp.html for a complete list.

Also remember to let meat, poultry, and fish “rest” for 5 to 15 minutes before serving (less time for fish). This allows the temperature and the juices to equalize throughout.

RECIPES:

Pork Loin with Apples and Onions

Quick Enchiladas

Slow Oven-Smoked Brisket

Seared and Roasted Leg of Lamb

Caprese-Style Polenta and Steak

Chili Colorado

Italian-Style Meatballs, Patties, or Meat Loaf

Chicken Braised with Onions and Tomatoes Five Ways

Roasted Chicken: Whole or Pieces

Quinoa Turkey Casserole

Roast Turkey

Simple Turkey Meatballs

Quick Chicken Tikka Masala

Salmon Milanese

No-Guilt Fish Tenders

Old-Fashioned Beef Stew and Vegetables