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Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew

Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew

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Mad Hungry Family: 120 Essential Recipes to Feed the Whole Crew

4/5 (3 valutazioni)
494 pagine
3 ore
Sep 27, 2016


Author of the beloved Mad Hungry: Feeding Men and Boys, Lucinda Scala Quinn is the country’s foremost evangelist for family meals every day of the week. And she knows that the only way to make them a reality is by building a repertoire of dishes that are quick and easy to prepare, and guaranteed to please. In Mad Hungry Family, Scala Quinn has collected all the no-fuss, big-flavor recipes that send her family stampeding to the kitchen table—from flat roast chicken to second-day spaghetti pancakes—and peppered them with tips, tricks, and solutions learned over a lifetime of cooking both professionally and for her family of five. Here are survival strategies for nothing-in-the-fridge crises, feeding unexpected guests, getting Thanksgiving dinner on the table before your family revolts, and more. Also included are primers on the ingredients and techniques you need—and permission to ignore those you don’t. With soulful, satisfying recipes and real talk about what it takes to make family meals a reality, Mad Hungry Family is the “you-can-do-this” handbook every home cook needs.
Sep 27, 2016

Informazioni sull'autore

Lucinda Scala Quinn is the founder of Mad Hungry, the headquarters for home cooks looking for proven recipes, strategies, and inspiration. She is the author of four cookbooks, including Mad Hungry: Feeding Men & Boys, Mad Hungry Cravings, and Mad Hungry Family, and appears regularly on both morning television and QVC with her top-selling Mad Hungry kitchenware line. Scala Quinn is the former senior vice president and executive editorial director of food and entertaining at Martha Stewart Living Omnimedia and the host of her own television show, Mad Hungry: Bringing Back the Family Meal, and she cohosted Everyday Food on PBS for six years. She lives and cooks with her husband and three sons in New York City. Find her on Instagram @madhungry.

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Anteprima del libro

Mad Hungry Family - Lucinda Scala Quinn


Mad About Meat

Pork Has Flavor-Swagger

Caramelized Orange Pork Roast

Green Pork Chili

Thai Red Ribs

Spicy-Sweet Ginger Pork Chops

Meal-In-One Pork Chops and Greens

Wiener Schnitzel

Double-Decker Pork Tacos

Sunday Gravy Pocket Pies

Smell is the Most Transporting Sense

Maple Pigs in a Blanket

Hamjam Cheddar Puffs

Prosciutto Grilled Cheese

Notes to a Novice: Before You Cook

Broiled Black Pepper Sirloin Steak

Grilled Strip Steak with Herb Butter

Asian Pantry Marinated Steak

Pepper Steak Fajitas

Ground Beefiness

Shepherd’s Pie

Beef-Stuffed Peppers and Squash

Pork Has Flavor-Swagger

A text popped up just now on my phone from my son Luca, who’s away at college. It’s a Saturday afternoon in Indian summer October.

him: mom I really want to start looking for jobs for the summer

me: where are you?

him: I’m actually in Woodstock, New York with Nick and Erin, Nicks girlfriend

him: I also brought a pork shoulder

A pork shoulder went from Albany to Woodstock in his knapsack on a Bonanza bus? And so, in an instant, our talk turned from discussing the vague and terrifyingly vast future to the comfortingly immediate plan: pork for dinner, cooked with friends. If you’re wondering how a college kid with no car, no true kitchen, and a limited budget ends up with a 7-pound bone-in pork roast, I can only answer: the boy is his mother’s son. Once a week I served pork chops, and weekends often meant some sort of slow-roast pork shoulder or carnitas (a crispy pork filling for tacos).

Because I was regularly feeding five people every night, I made a habit of buying a bone-in pork roast every week for 69 cents a pound at the local grocery. We could make a big family (and often last-minute friends) feast one night and use the bone for a beautifully flavored bean meal the next day.

But talking about home economics undersells this meat’s appeal. Simply put, pork has swagger. It has all the right components for success—savory, fatty, juicy, crispy, over-the-top wow factor. Throw down any recipe, flavoring, or technique, and—once you learn how to cook it—pork will deliver the goods every time.

As I texted with Luca, I admit I might have been a little too ambitious right off the blocks. I might have flooded his poor iPhone with text-by-text instructions for a complex caramelized orange pork, and that daunted him. But as he questioned me, the real truth behind the recipe came out.

him: ok gotta see if I can collect all those items here. If not I really wanna go to the grocery store to get them, just like soy sauce and sweet wine

me: also you can swap the stuff that nails the particular flavor or texture of an ingredient

him: so it takes a total of 8 hours to make?

me: how big is the meat and does it have a bone?

him: yes it does. It’s a 7-pound shoulder

me: then yes the recipe is the correct time to dankness

him: damn is there any way to expedite the marinating process?

me: yeah just do what you can do. Poke the meat all over so it can soak in. It’ll flavor up while cooking

him: so how much time can I shave off the marinade?

me: pretty much all but don’t scrimp on cooking time

him: ok yeah I won’t

And this seemingly throwaway conversation flipped a switch in my approach to the recipes in this book (beginning with the recipe for this very dish, which follows). With my son’s voice in my head, I’ve made sure to encourage lots of shortcuts, give permission to swap ingredients, and call attention to the subtle details between the lines in a recipe that we recipe writer–cooks take for granted. While his summer job uncertainty still loomed, the bubbling, caramelized, citrusy, salty pork shoulder would be his dinner tonight.

low and slow

caramelized orange pork roast

serves 10 to 12

This pork roast marinates and cooks in the same delicious sauce for 5 hours—low and slow in the oven—but don’t be turned off by the long cooking time. It needs no babysitting, so you can use this time to do other chores in the house while it’s cooking and filling your nose with its intoxicating and mouthwatering aroma. It’s essential not to undercook the roast, but overcooking it is practically impossible. On the advice of my new-to-cooking son, I’ve included several options for ingredients so you can use the ones you have on hand (see here).

1 cup white wine

1 cup soy sauce

¾ cup brown sugar

½ cup Sriracha hot sauce

⅓ cup whole-grain mustard

¼ cup rice wine vinegar

Finely grated zest and juice of 1 orange

6 garlic cloves, minced

One 6- to 8-pound bone-in pork shoulder (if skin-on, score in a crosshatch pattern)

1 Whisk together all the ingredients except the pork in a large roasting pan. Poke the pork all over with the tip of a sharp knife or a fork, to allow the marinade to penetrate, and place in the pan with the marinade. Turn the meat several times while it marinates in the refrigerator for at least 4 hours. If you don’t have 4 hours, do it for as much time as you have. Overnight is good, too.

2 Preheat the oven to 325ºF. Loosely tent the roasting pan with foil, and cook the marinated pork for 1 hour per pound. Every hour, drizzle the meat with the pan sauce, and add ½ cup water as needed to prevent the sauce from becoming too concentrated and scorching in the pan.

3 Remove the foil. If the pork is caramelized at this point, continue cooking at 325°F; if not, raise the heat to 375°F. Cook until an instant-read thermometer reads 190°F (the point at which the cartilage melts), about 1 hour more, basting the pork with the pan sauce a few more times. Continue to add water as needed.

4 Remove the roast from the oven. Let rest for 20 minutes, loosely tented with foil. Shred or slice the meat and return it to the pan with the sauce. Serve with extra sauce spooned over top, along with rice and a green such as Garlicky Collard Greens (see

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  • (4/5)

    1 persona l'ha trovata utile

    In her new Mad Hungry book, the author aims to support kitchen beginners who just want to get food on the table with a meat-heavy offering. To that end, the recipes here are not exactly earth-shattering, but, with a few small missteps, the author succeeds in supporting cooks with very little know how. In addition to good explanations of exactly what to do and, more importantly, why to do it, the user gets information on pairing main dishes & sides, a handful of ingredient substitutions, and useful riffs & options off the "official" recipes that can stretch the applicability of the skills encountered. A little less than two-thirds of the recipes have accompanying images and the images themselves are reassuringly homey. These dishes don't look like works of art with plates wiped down by a sous-sous-chef; instead, they look delicious but appropriately casual. It would have been nice to see some more vegetarian-friendly substitution options and there were a few terms here & there that could have used explanation -- what does deglaze mean? what's the difference between a glug and a slug? How does a user know when the oil is shimmering? On the whole, however, this is the rare cookbook that is worth scanning all the way through, particularly for folks with limited cooking experience who are stumped as to how to make meals happen every evening. Unless you're running a very small library for a very vegetarian crowd, this is a good investment for your library's cookbook collection.

    1 persona l'ha trovata utile