sunday supper

Spirited Spanish-style cod rests on a pool of chorizo-studded tomato broth.

Spanish-Style Cod in Chorizo-Tomato Broth Recipe

olive oil, divided

small onion, minced (about 1/3 cup)

garlic,

Spanish chorizo or pancetta (see note)

dry white wine

chicken stock

sherry vinegar

(14.5 ounce) can crushed tomatoes

pimentón (smoked paprika), divided

red pepper

thyme

Kosher salt

(6-ounce) skin-on cod fillets

baguette, 1/4-inch thick

flat-leaf parsley

Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and continue to cook until sausage is lightly browned, about 4 minutes more. Add wine and increase heat to medium-high. Bring to a boil and simmer until reduced by half, about 1 minute. Add chicken broth, vinegar, tomatoes, 1 1/2 teaspoons pimentón, crushed red pepper, and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.

While the sauce is simmering, season fish with salt, pepper, and remaining teaspoon of pimentón. Heat remaining 1 1/2 tablespoons oil in a large skillet pan over high heat until shimmering. Carefully place cod in pan skin-side down. Cook without moving until skin is crisp and nicely browned, about 3 minutes. Carefully flip fish, reduce heat to medium and continue cooking until fish is firm to the touch and no longer opaque, 4 to 5 minutes longer. Transfer fish to a paper towel-lined plate to rest.

Add baguette slices to pan. Brown on one side and let it and soak up the pan juices. Flip after 1 minute and brown on the other side for about 30 seconds. Remove from heat.

Discard thyme sprigs from tomato broth. Plate fish by spooning a generous amount of broth into individual bowls. Top with fish, two slices of baguette and parsley and serve immediately.

Spicy-sweet jerk beef stew offers a taste of the Caribbean.

Jamaican Beef Stew With Rice Recipe

olive oil

beef

salt and black pepper

white onion, finely chopped

carrots,

habanero chilies, seeded and minced

garlic, minced (about 2 teaspoons)

allspice

cinnamon

hot pepper sauce

bay leaves

brown sugar

red wine vinegar

soy sauce

steak sauce,

scallions

white rice

Adjust oven rack to lower-middle position and preheat oven to 300°F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, and add onions and carrots. Cook, stirring, for 2 minutes, reduce heat to medium and add habaneros, garlic and rum. Bring to a boil and simmer for 2 minutes before adding chicken broth, allspice, cinnamon, hot pepper sauce, thyme, bay leaves, brown sugar, red wine vinegar, tomatoes, soy sauce, and steak sauce.

Return to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer.

When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper. Garnish with green onions and serve immediately with rice.

Spicy Jamaican chicken curry offers an island escape, sans flight.

Jamaican Chicken Curry Recipe

yellow onion, finely chopped (about 1 cup)

ginger

scotch bonnet

Jamaican curry powder (see note)

boneless, skinless chicken breasts,

fingerling potatoes, sliced into 1/4-inch coins

full-fat coconut milk

Worcestershire sauce

white wine vinegar

sauce,

Cilantro

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onions, garlic, and ginger and cook, stirring, until the mixture begins to soften and the onions are almost translucent, 5 to 8 minutes. Add peppers and cook, stirring, for another 2 minutes. Add curry powder, stir, and continue to cook until curry powder turns deep gold and is fragrant, about 1 minute. Season the chicken with salt and pepper, add to pan and continue to cook for 8 to 10 minutes. Add the potatoes and cook for 3 minutes before adding the chicken broth, coconut milk, Worcestershire, vinegar and hot sauce. Reduce heat to low and simmer until chicken is cooked, potatoes are tender, and sauce is lightly reduced, about 30 minutes. Season to taste with salt and pepper. Garnish with cilantro if desired, and serve with sides such as grilled or fried plantains, beans, and rice.

This pork roast is so easy to make it almost cooks itself.&nbsp; But you can take all the credit when your guests start to moan after tasting this deliciously seasoned&nbsp;Rack of Pork!

Oven Roasted Rack Of Pork

dijon mustard, stone ground mustard or olive oil

sea salt & black pepper

carrots -rough

onion-rough

rough

garlic

mustard seeds

coriander seeds

dill seeds

onion

red pepper flakes

coarse sea salt

paprika

black peppercorns

Oven Roasted Rack of Pork

preheat oven to 450 degrees

In a roasting pan add your rough cut vegetables and garlic

rinse the rack of pork well and pat dry

place rack fat side up, on top of cut veggies

apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast

sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.

place pan in preheated 450 degrees F oven for 15 minutes.

after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.

Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.

While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.

Strain out all of the vegetable pieces and any residue

Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!

There are as many versions of jambalaya as there are cooks.  In my house, the essential ingredients are green peppers, celery, onion, okra, rice, tomato and some sort of pork; but feel free to experiment and create your own list of essentials.  If fresh okra is not in season use frozen cut okra, but be sure to use a brand you trust—some frozen okra can be distastefully fibrous. As always, homemade stock is best, but a grocery store version always works in a pinch.  Coleslaw is a great side with this dinner, as is cold beer.

Sunday Supper: Jambalaya Recipe

sausage (andouille,

onion, finely chopped

celery,

green pepper, finely chopped

(14.5 ounce) diced tomatoes

salt

okra, cut into 1 inch pieces

shrimp

Heat skillet over medium high heat and add sausage, breaking it into small pieces with a wooden spoon.  Once sausage is browned and cooked through, about 5 minutes, remove and set aside.  Add onion, garlic, celery and pepper to the hot skillet and cook until just beginning to soften, about 3 minutes.  Add cooked sausage, rice, tomatoes, chicken stock, paprika (if using), salt, and okra.  Cover with a lid and cook until liquid has almost been absorbed and rice is just about cooked, about 17 minutes.  Add shrimp and continue cooking until liquid is fully absorbed, and shrimp are pink. 

Inexpensive yet elegant, an herb-crusted eye of round roast pairs perfectly with horseradish cream and Parmesan popovers.

Herb-Crusted Round Roast With Parmesan-Black Pepper Popovers Recipe

For the Popovers:

eggs

all-purpose flour

fresh-cracked black pepper

cayenne pepper

thyme leaves

milk

parmesan cheese

For the Beef:

beef eye of round roast, trimmed of fat

sage

parsley

oregano

Spanish smoked paprika

mustard

For the Horseradish Cream:

sour cream

horseradish

lemon juice lemon

For the Popovers: Adjust oven rack to lower-middle position and preheat oven to 400°F. Place two muffin tins in the oven to preheat; note that you will be using about 18 of the tins.

Combine eggs, flour, salt, pepper, cayenne, thyme, milk, and cheese in a blender using a low-speed setting. Do not over mix. Remove tins from oven, quickly spray with cooking spray and pour batter into tins, filling 18 wells halfway. Place in oven and bake until puffed-up and golden brown, 20 to 25 minutes. Remove from oven and cool on a wire rack.

For the Beef: While popovers bake, season roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed, oven-safe roasting pan until shimmering. Add roast and cook, turning occasionally, until wall-browned on all sides, about 8 minutes total. Transfer meat to large platter and set aside.

Add thyme, sage, parsley, oregano, paprika, garlic, mustard, and remaining 1/2 tablespoon olive oil to a blender or food processor. Season with a pinch of salt and pepper and pulse until it forms a paste. Generously rub herb mixture on meat. Return roast to Dutch oven or roasting pan. When popovers are done, reduce oven to 350°F. Transfer Dutch oven or roasting pan to oven and roast until an instant-read thermometer inserted in the thickest part registers 125°F for medium rare or 135°F for medium, about one hour. Remove from oven and transfer to a cutting board. Tent with foil and allow to rest 10 to 15 minutes.

For the Sauce: While the roast is resting, combine sour cream, horseradish, Worcestershire sauce, and lemon juice in a small bowl. Season with salt and pepper to taste. Return popovers to oven to reheat for 5 minutes.

Carve meat, arrange slices on a platter and serve immediately with horseradish cream and popovers.

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character.  The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish.

Sunday Supper: Goat Curry Recipe

goat meat

hot chili (of your choice, if you

lime, juiced

thyme,

curry powder

vegetable oil

onion, chopped

green pepper, chopped

coconut milk

tomato, chopped

peas

potato

Kosher salt and cracked black pepper

Cilantro, chopped (optional garnish)

Scallions, sliced (optional garnish)

Combine goat, garlic, chili, lime juice, thyme, allspice, salt and curry powder in a large dish.  Toss together and marinate overnight.

Preheat oven to 325°F.  Heat a large drizzle of vegetable oil in a braising dish over medium-high heat, remove goat from marinade (reserve marinade), and sear in batches until meat is brown on all sides.  Reserve meat.  Add onion and green pepper to braising dish and cook until beginning to brown, about 4 minutes.  Add goat, reserved marinade, and chicken stock to the onion/pepper mixture and bring to a simmer.  Cover with lid and place in preheated oven until goat is tender, about 3 hours.

When goat is tender, remove from the oven.  If the goat has bones, remove from cooking liquid and when cool enough to handle, carefully remove them.  Add coconut milk tomato, peas, and cooked potato, and simmer over medium heat until potato is tender and liquid is thickened.  Season to taste with salt and pepper and serve over rice, garnished with cilantro and scallions with lots of cold beer.

Here's a twist on lasagna, made with layered tortillas, cheese, chorizo beans, corn and spicy, Mexican tomato sauce.

Mexican Chicken Lasagna With Chorizo Beans Recipe

For the Sauce:

chicken

small white or yellow onion, minced

fire-roasted tomatoes

cumin

onion powder

cocoa powder

black pepper

For the Beans:

1/2-pound Mexican chorizo, casing removed

serrano

pinto beans,

refried beans

For Remaining Fillings and Garnishes:

8” flour tortillas

corn, drained

(1 cup) shredded cheddar cheese

(1/2 cup) shredded pepper jack cheese

jalapeno, thinly sliced

red onion, minced

Sour cream

limes,

Adjust oven rack to lower-middle position and preheat oven to 375°F. 

Heat oil over medium-high heat in a large sauté pan. When oil is shimmering, cook chicken, breaking into bits until no longer pink and lightly browned, about 7 minutes total. Reduce heat to medium and add onion and garlic. Sauté for 3 minutes. Stir in tomatoes, salsa, cumin, onion and cocoa powders and Worcestershire sauce and brig to a boil, scraping any browned bits from the bottom of the pot. Season with salt and pepper.

Meanwhile, brown chorizo over medium-high heat in a medium-sized sauté pan, breaking into bits until cooked through, 5 to 7 minutes. Drain grease from pan and discard. Add serrano peppers and sauté for 3 more minutes, until beginning to soften.  Add pinto and refried beans. Stir to combine and gently mash bean mixture, leaving some texture. Season with salt and pepper.

Spray cooking spray on the bottom and sides of a 13” x 9” baking dish. Spread a few spoonfuls of the tomato sauce on the bottom of the pan, to coat. Top with a layer of flour tortillas, overlapping and cutting as needed to form a fully covered bottom layer. Spread 1/2 of bean mixture on top, followed by several spoonfuls of the tomato sauce. Top evenly with half of corn, followed by 1/3 of each of the cheeses. Repeat layer, starting with tortillas. After layer this is complete, top with another layer of tortillas. Spread this final tortilla layer with additional tomato sauce and the remaining 1/3 cheese. Scatter sliced jalapenos and red onion on top.

Place in oven and bake until browned and bubbly, 30-35 minutes. Remove from oven and let cool for 10 minutes before cutting and serving with sour cream and limes.

The finished kimchi, chicken and bacon dish doesn't have to be a knife-and-fork affair. Get in there and get your hands dirty.

Kimchi-Braised Chicken with Bacon

chicken,

Kosher salt, freshly ground pepper

garlic cloves,

cherry tomatoes

egg noodles

unsalted butter

chives, divided

To make the finished dish less of a knife-and-fork affair, remove the braised chicken from the bone, shred it with a couple of forks, and then stir it back into the tomato-kimchi sauce.

Bon Appétit

Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes. Transfer to a plate.

Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12–15 minutes. Transfer to plate with bacon, placing skin side up.

Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.

Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45–60 minutes.

Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.

Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Return noodles to pasta pot and add butter and ¼ cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.

Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.

Serve chicken and tomato-kimchi sauce over buttery noodles.

You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.

Top 13 sunday supper recipes from across the web

The most viewed sunday supper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 13 sunday supper recipes from across the web

The most viewed sunday supper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spanish-Style Cod in Chorizo-Tomato...

Jamaican Beef Stew With Rice Recipe

Jamaican Chicken Curry Recipe

Oven Roasted Rack Of Pork

Sunday Supper: Jambalaya Recipe

Herb-Crusted Round Roast With Parme...

Sunday Supper: Goat Curry Recipe

Mexican Chicken Lasagna With Choriz...

Kimchi-Braised Chicken with Bacon

Braised Duck Legs with Polenta and ...

Lamb Shanks with Coffee and Ancho C...

Crock Pot Pork Tenderloin

The Best Sous Vide Pot Roast Braise...

The most viewed sunday supper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine