Main Course

Course: 
  • 2    teaspoons salt plus more to taste
  • 3    tablespoons freshly cracked pepper plus more to taste
  • 1    teaspoon dry mustard
  • 6    filets mignons, about 6 ounces each and ¼ inch thick
  • ¼    cup unsalted butter
  • 2    tablespoons olive oil
  • 2    cloves garlic, chopped
  • 1    yellow onion, halved and thinly sliced
  • ⅓    cup aged Kentucky bourbon
  • ½    cup water
  • 1    cup beef stock
  • 1    tablespoon fresh thyme leaves
  • ½    cup sour cream
  • 2    teaspoons coarse-grain Dijon mustard
  • 1    can hearts of palm, drained and sliced
  • 2    tomatoes, seeded and diced

Filet Mignon with Dijon Peppercorn Sauce

Filet Mignon with Dijon Peppercorn Sauce

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Course: 
  • 2 pounds jumbo shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

Grilled Garlicky Shrimp

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Course: 

Frank Verrett adapted this recipe from Chris Lilly’s Six-Time World Championship Pork Shoulder. It wowed everyone who tasted it; note that it needs to marinate 12 to 24 hours, then requires another 13 to 15 hours out of the refrigerator and on the grill. Most of that is hands-off time.

  • 1    whole pork butt (about 8 pounds)
  •     Pork Injection (recipe follows)
  •     Rub (recipe follows)
  • 2    handfuls hickory chips
  •     your favorite barbecue sauce, for serving

Pork Injection

  • ¾    cup apple juice
  • ½    cup water
  • ½    cup sugar
  • ¼    cup salt
  • 2    tablespoons Worcestershire

Rub

  • ¼    cup dark brown sugar
  • ½    cup white sugar
  • ½    cup paprika
  • ⅓    cup garlic salt
  • ⅓    cup kosher salt
  • 1    tablespoon chili powder
  • 1    teaspoon dried oregano leaves, crumbled
  • 1    teaspoon cayenne pepper
  • 1    teaspoon ground cumin
  • 1    teaspoon black pepper

Slow-Grilled Pork Butt

Slow-Grilled Pork Butt

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Course: 
  • 6 New York steaks, 8-10 ounces each
  • ¼ cup No-stick Grilling Marinade for Beef (click for recipe)
  • 2 tablespoons Steak Seasoning (recipe follows)
  • 1 recipe Shrimp Stuffing (click for recipe)

Steak Seasoning

  • ½ cup Lawry’s Seasoned Salt
  • ¾ cup freshly ground black pepper
  • ¼ cup lemon pepper seasoning
  • 2 tablespoons garlic salt
  • 2 tablespoons granulated garlic
  • 1 tablespoon onion powder

Combine all the ingredients and mix well. Store in an airtight container

Carpetbagger Steak with Shrimp Stuffing

Carpetbagger Steak with Shrimp Stuffing

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  • 6 large ripe tomatoes
  • 1 tablespoon sugar (optional)
  • salt and pepper to taste
  • ¼ cup olive oil, in all
  • 1 bunch green onions, white parts only, chopped
  • 4 cloves garlic, pressed
  •  red pepper flakes to taste
  • ½ pound baby spinach, washed, dried, and chopped
  • 1½ cups cooked rice
  • 3 ounces Cheddar cheese, shredded
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Stuffed Tomatoes Stuffed Tomatoes

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Course: 
  • 3 tablespoons dark rum
  • 2 tablespoons water
  • 1/2 cup malt vinegar
  • 10 green onions, chopped
  • 4 garlic cloves, peeled, chopped
  • 2 tablespoons dried thyme
  • 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
  • 2 tablespoons vegetable oil
  • 4 teaspoons ground allspice
  • 4 teaspoons ground ginger
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dark brown sugar
  • 1 cup ketchup
  • 3 tablespoons soy sauce
  • 6 pounds bone-in, skin-on, chicken thighs and legs, rinsed, patted dry
  • 1/2 cup fresh lime juice

Jerk Chicken

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Course: 

As pictured here, we used finished carnitas to build a platter of nachos, with black beans, queso, sour cream, and plenty of fresh salsa. Use them to make tacos, fill burritos, tamales, and enchiladas. Other delicious garnishes are guacamole, fresh cilantro, lime wedges, chopped white onion, minced or sliced jalapeños, etc. In the unlikely event of leftovers, freeze them in freezer bags with as much of the air as possible squeezed out of the bags.

  • 1 3-pound pork butt
  • salt and pepper to taste
  • 1 teaspoon cooking oil
  • 1 large onion, coarsely chopped
  • 6 cloves garlic, smashed and coarsely chopped
  • coarsely chopped jalapeño or serrano pepper to taste
  • 1½ cups lager-style beer, in all
  • 1 tablespoon New Mexico chile powder
  • 1 teaspoon cumin
  • ¾ cup fresh orange juice
  • 1 long strip of orange peel, any pith removed
  • ½ cup fresh lime juice
  • 1 long strip of lime peel, any pith removed
  • 2 bay leaves
  • 1 cinnamon stick, broken into 2 to 3 pieces
  • 1 tablespoon dried oregano, preferably Mexican

Pork Carnitas

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Course: 

Louisiana Shrimp Tacos

  • 1 tablespoon salt plus more to taste
  • 1 teaspoon lime zest
  • 1 pound peeled and deveined Louisiana shrimp
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 small red bell pepper, thinly sliced
  • ½ teaspoon cumin, lightly toasted
  • red pepper flakes to taste
  • 6 small flour or corn tortillas

For serving: shredded lettuce, chopped cilantro, lime wedges, minced jalapeño pepper, cubed ripe avocado, Pico de Gallo (method follows)

Pico de Gallo

  • 1½ cups finely diced ripe tomatoes, preferably Roma
  • ½ cup finely diced white onion (see note)
  • ½ cup chopped fresh cilantro
  • 1 or 2 minced jalapeño peppers, optional
  • 1 tablespoon lime juice or to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon lightly toasted cumin

Combine all ingredients and set aside for flavors to meld; about 30 minutes. Stir occasionally and taste for salt and lime. It’s best eaten shortly after preparation, but will keep, refrigerated, for a day.

Note: If you want to soften the bite of the onion, soak it in ice water for 20 minutes then drain. It will mellow.

Louisiana Shrimp Tacos

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Course: 
  • Meatballs
  • 3/4 pound ground chicken
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons grated Pecorino Romano cheese
  • 1 clove garlic, finely chopped
  • 1 large egg, shisked
  • 1/4 cup chopped flat-leaf parsley
  • 1 teaspoon kosher salt

Pasta and Sauce

  • Kosher salt and freshly ground black pepper
  • 3/4 pound mezze rigatoni
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large head escarole, cut into 1-inch-wide ribbons
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving

 Pasta with Mini Meatballs & Escarole

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  • 2 pounds large shrimp, peeled and deveined
  • 1 tablespoon salt, plus more to taste
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice, divided
  • 1/2 cup orzo pasta, cooked according to package directions and drained
  • 2 cups mayonnaise
  • 1/4 cup coarse grainy mustard
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon finely chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • lemon wedges, for garnish

Shrimp and Orzo Salad


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