Main Course

Course: 
  • 1½ pound salmon fillet, skin intact
  • salt
  • 1 teaspoon freshly cracked pepper

Potatoes

  • 4 large baking potatoes
  • 1 cup heavy cream
  • 1/4 cup unsalted butter
  • salt
  • white pepper
  • 1/2 cup peeled and finely grated fresh horseradish root
  • 1/4 cup vegetable oil
  • 3 tablesppons unsalted butter
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
  • juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

  Pan Roasted Salmon on Horseradish Potatoes

Course: 
  • 4 tablespoons vegetable oil
  • 4 chicken thighs, bone-in and skin-on
  • 2 chicken breasts, bone-in and skin-on
  • 2 cups diced yellow onions
  • 2 cups diced green bell pepper
  • 2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 cup chopped flat-leaf parsley
  • 2 cups chopped smoked andouille or pork sausage, sliced into bite-size pieces
  • 12 cups chicken stock, plus water if needed
  • 1 tablespoon cayenne pepper
  • 1½ cups dark roux
  • Kosher salt and freshly ground black pepper
  • Cajun Seasoning Blend, see recipe here
  • Dash of hot sauce
  • 8 cups cooked Louisiana long grain white rice, such as Supreme, for serving
  • 1 cup diced green onion tops
  • Filé powder, for serving
 
 

Chicken and Smoked Sausage Gumbo

Chicken and Smoked Sausage Gumbo

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Course: 
  • 1 whole beef tenderloin
  • Creole seasoning
  • vegetable oil
  • Jumbo Lump Crab Cream, recipe follows
  • chives, for garnish

Jumbo Lump Crab Cream

  • ½ pound jumbo lump Louisiana crabmeat
  • salt, pepper, or Creole seasoning
  • vegetable oil
  • ¼ large sweet onion, minced
  • ¼ bell pepper, minced
  • 1 celery ribs, minced
  • 1 garlic cloves, minced
  • 2 tablespoons dry white wine (optional)
  • 1 ½ cups low-fat buttermilk
  • 4 ounces gumbo crabs or fresh crab shells, crushed (optional)
  • 1 ½ tablespoons all-purpose flour
  • ⅓ cup low-fat ricotta cheese

Filet Mignon with Jumbo Lump Crab Cream

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Course: 
  • 6 quarts hot water
  • ¼ cup vegetable oil
  • 3 tablespoons salt
  • 1½ pounds fresh spaghetti, or 1 pound dry
  • ¾ pound (3 sticks) unsalted butter, in all
  • 2½ cups tasso (preferred) or other smoked ham (preferably Cure 81), about 11 ounces, thinly sliced and cut into ½-inch squares
  • 1½ cups very finely chopped green onions
  • 3 cups heavy cream
  • 3½ dozen shucked oysters in their liquor, 
 about 1 pound (we use medium-size ones)
  • Finely chopped fresh parsley

Tasso and Oysters in Cream on Pasta

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Course: 
  • 2 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 1/2 cup water
  • 1 jalapeño pepper, minced
  • 3 teaspoons grated fresh ginger
  • 1 clove garlic, minced, plus 1 tablespoon minced
  • 1/4 cup creamy peanut butter
  • 2 tablespoons fresh grapefruit juice
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced shallot
  • 1 tablespoon minced fresh chives
  • 1/4 cup olive oil
  • 28 large shrimp, shelled and deveined
  • 1/4 cup white wine 
  • 6 tablespoons unsalted butter
  • hot cooked rice, for serving
  • sliced green onions, for garnish

Spicy Peanut Butter Shrimp

Spicy Peanut Butter Shrimp

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Course: 
  • 1 pound fresh lasagne sheets
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 pound meatloaf mix, or ground chuck
  • 1/2 cup dry red wine
  • 2 cups bottled Italian marinara sauce
  • 1/2 cup chopped fresh basil leaves
  • cups (1 pound) ricotta cheese
  • 1 egg, beaten
  • fresshly grated nutmeg to taste
  • 1/2 pound fresh mozzarella, cut into small dice
  • 1/2 cup grated pedorino romano cheese

Lasagne with Rich Meat Sauce

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Course: 
  • 5 tablespoons butter, in all
  • 1 cup finely diced red onion
  • 1 cup finely diced celery
  • 4 green onions, white and green parts, finely sliced
  • 4 cloves garlic, finely minced
  • 1 tablespoon Creole seasoning
  • 2 tablespoons lemon juice
  • 3 tablespoons flour
  • 1 2ounces cooked Louisiana crawfish tails
  • 8 ounces shredded pepper jack cheese
  • 1 prepared piecrust

Crawfish Pie

Crawfish Pie

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Course: 

 

  • 3 pounds large (21–25 count) head-on shrimp 
  • 1 tablespoon sweet paprika
  • 1½ teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 cup finely chopped andouille or smoked sausage
  • 1 cup finely chopped onion
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon minced green onion bottoms
  • 2 cups fresh chopped ripe tomatoes
  • 1 cup shrimp stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops
  • hot, cooked grits, for serving
  • 2 tablespoons chopped fresh parsley

Emeril's Smothered Shrimp and Andouille

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Course: 
  • 1¼ cups chicken broth 
  • 1/2 cup long-grain white rice 
  • Salt and pepper 
  • 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
  • 1 teaspoon vegetable oil 
  • 1 small onion, chopped fine 
  • 2 garlic cloves, minced 
  • 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
  • 1/4 cup dry white wine 
  • 2 tablespoons chopped fresh parsley 

Chicken and Rice

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