Main Course

Course: 
  • ¾    cup salt
  • 5    tablespoons dried basil, crushed
  • 3    tablespoons whole peppercorns, preferably Tellicherry, crushed
  • 3    bay leaves
  • 2    tablespoons mustard seeds
  • 1    tablespoon ancho chile pepper,
  • 1    tablespoon granulated garlic
  • 1    tablespoon granulated onion
  • 1    tablespoon ground ginger
  • 1    tablespoon lemon zest
  • 1    teaspoon cayenne pepper
  • 3    cups water
  • 1    cups apple cider
  • 4    quarts buttermilk
  • 1    turkey, ideally never frozen, 16 to 18 pounds
  • 1    stick butter, room temperature
  • 2    teaspoons ground thyme
  • 2    teaspoons ground sage
  • 2    teaspoons finely ground black pepper
  • 1    yellow onion, peeled and quartered
  • 2 to 3    celery sticks, cleaned and cut into 2-inch pieces
  •     turkey stock, as needed

Buttermilk-Brined Roast Turkey

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  • ¼ cup pine nuts, toasted
  • ¼ cup chopped fresh mint
  • 4 garlic cloves, minced
  • 1 teaspoon grated orange zest
  • 2 tablespoons extra-virgin olive oil
  • 2 onions, chopped fine
  • 1 celery rib, minced
  • Salt and pepper
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • Pinch red pepper flakes
  • ½ cup dry white wine
  • 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
  • 2 (8-ounce) bottles clam juice
  • ¼ cup golden raisins
  • 2 tablespoons capers, rinsed
  • 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

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  • 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • Alabama White Barbecue Sauce (recipe follows)

 

Alabama White Barbecue Sauce

  • 1 cup mayonnaise
  • ½ cup white or cider vinegar 2 tablespoons cane syrup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon black pepper
  • 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ jalapeño, stemmed, seeded, and minced
  • 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

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Course: 
  • 3½ to 4 pounds meaty beef short ribs
  • Coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 large yellow onions (about 1 pound total, sliced about ½ inch thick
  • 1 carrot, chopped into ½-inch pieces
  • 1 ½ cups porter ale, or more if needed
  • ¼ cup beef, veal, or chicken stock, ideally home made
  • One 3-to 4-inch leafy fresh rosemary sprig
  • 1 large or 2 small bay leaves

 

THE GLAZE

  • 3 tablespoons pure maple syrup
  • Two 3-to 4-inch leafy fresh rosemary sprigs
  • 1 tablespoon prepared horseradish

Beer-Braised Short Ribs

Beer-Braised Short Ribs

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Course: 
  • 6 boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 leek, white and tender green parts, trimmed, rinsed thoroughly, and thinly sliced
  • 1 carrot, peeled and thinly sliced
  • 1 celery stalk, thinly sliced
  • ½ tsp dried thyme
  • 2 garlic cloves, minced
  • Juice of 2 oranges plus zest of 1 orange
  • One 14 ½-oz can diced tomatoes with juices
  • 1/3 cup mixed Kalamata and green olives, pitted and halved
  • 2 tbsp minced fresh flat-leaf parsley
  • hot cooked rice for serving

Chicken Stew with Tomatoes, Oranges, Olives

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Course: 
  • 2 tablespoons olive oil
  • 1 cup minced yellow onion
  • 4 cloves garlic, minced
  • 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
  • 2 tablespoons Worcestershire sauce
  • 1 cup Italian seasoned breadcrumbs
  • 2 tablespoons minced parsley
  • 2 teaspoons granulated onion
  • 1 to 2 tablespoons half & half
  • 2 well-beaten eggs
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 bunch green onion tops, sliced
  • ¼ cup finely grated Parmesan cheese
  • salt, pepper, and cayenne pepper to taste
  • 2 tablespoons catsup

Barbecue Meatloaf

Spicy Meatloaf

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Course: 

Seasoning Paste

  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon plus 1½ teaspoons soy sauce
  • 1 tablespoon plus 1 teaspoon onion powder
  • 1 tablespoon plus ¼ teaspoon ground ginger
  • 1 tablespoon garlic powder
  • 1 tablespoon grated lemon peel
  • 1 tablespoon grated lime peel
  • 1½ teaspoons white pepper
  • 1¼ teaspoons ground cardamom
  • 1¼ teaspoons ground cinnamon
  • 1¼ teaspoons ground nutmeg
  • 1¼ teaspoons ground savory
  • ¼ teaspoon ground allspice
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground dried habañero
  • chile peppers (see Notes, page 6) 4 bay leaves

1 (3-to 4-pound) chicken, cut into 8 pieces
4 tablespoons unsalted butter

The Best Damned Grilled Chicken I Ever Ate!

Best Damned Chicken Paul Prudhomme

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Course: 
  • 1 pound macaroni
  • 1 pound pulled pork (your favorite or click here)
  • 1 cup barbecue sauce (your favorite or click here
  • 1 pint heavy cream
  • 2 teaspoons crushed garlic
  • 2 teaspoons diced shallots
  • 2 teaspoons fresh thyme leaves
  • 2 cups shredded cheddar cheese (about 8 ounces)
  • salt and pepper to taste
  • 1 tablespoon chile paste, sambal  olek preferred
  • ½ cup mayonnaise

For the crumb topping, combine:

  • 1½ cups panko bread crumbs
  • ¾ cup finely grated Parmesan cheese
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon crushed red pepper, or to taste
  • 1 tablespoon olive oil

Barbecue Pork Mac and Cheese

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Course: 
  • 4 tablespoons bacon drippings
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon
  • kosher salt or more to taste
  • 2 cups canned organic whole plum tomatoes, undrained, chopped
  • 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
  • 1¼ teaspoons freshly ground
  • black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
  • 2 cups long-grain rice
  • ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
  • 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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