Main Course

Course: 
  • 1 (12-oz.) packages fresh cut green beans
  • 1 Tbsp. olive oil
  • 1 tsp. salt, divided
  • 4 (4- to 6-oz.) bone-in center-cut pork chops
  • ¼ cup freshly grated Parmesan cheese
  • 1 Tbsp. lemon zest
  • 1 tsp. chopped fresh thyme
  • ¼ cup vegetable oil
  • ¼ cup chopped pecans
  • ½ Tbsp. butter

Pan Fried Pork Chops with Green Beans

Pan-Fried Pork Chops with Roasted Green Beans and Pecans

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Course: 
  • 1½ pounds boneless, skinless chicken breasts and/ or thighs
  • 2 cups homemade chicken broth or 1 can (16 ounces) low-sodium stock
  • 1 ½ tablespoons vegetable oil
  • Salt and pepper to taste
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 4 tablespoons butter
  • ½ cup all-purpose flour
  • 1½ cups milk
  • 3 tablespoons minced fresh parsley
  • Flaky pie crust dough, buttermilk biscuit dough, or puff pastry (thawed), for topping

Simple Chicken Pot Pie

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Course: 
  • 1½ pounds peeled and deveined shrimp, halved if large
  • salt and pepper to taste
  •   olive oil
  • 3 6.5 ounce cans Bar Harbor whole clams
  • ⅓ cup olive oil
  • ¼ cup butter
  • ½ cup minced garlic
  • 2 pounds grape tomatoes, halved or quartered
  • 1 cup dry vermouth
  • 1½ pounds dry pasta cooked according to package directions, drained
  • 1½ cups chopped fresh parsley

Linguine with Shrimp and Clams

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Course: 
  • 2 pounds peeled and deveined shrimp, tails removed if desired
  • blackening seasoning to taste
  • olive oil
  • 8 tablespoons butter
  • ½ cup minced onion
  • 4 tablespoons minced garlic
  • blackening seasoning to taste
  • ½  cup vermouth
  • 6 cups heavy cream
  • 2 egg yolks
  • 1½  cups grated parmesan
  • Pinch nutmeg
  • salt and pepper to taste
  • 2 pounds pasta, cooked according to package directions
  • minced parsley, for garnish

Blackened Shrimp Alfredo

Blackened Shrimp Alfredo

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Course: 
  • 4 tablespoons butter, in all
  • 3½ pounds leg quarters
  • 2 stalks celery, thinly sliced
  • 1 large carrot, diced
  • 1½ cups finely diced onion
  • 4 cups chicken stock
  • 2 cups water
  • 2 teaspoons chicken base
  • 1 cup green peas
  • salt and pepper to taste
  • 1 recipe dumplings (follows)
  • celery leaves or parsley and sliced green onions, for garnish
  •  

Dumplings

  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon finely ground black pepper
  • 2 tablespoons salted butter, melted
  • 1 scant cup chicken stock, cooled

Chicken and Dumplings

Chicken and Dumplings

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Course: 
  • 1 pound cleaned and deveined Louisiana shrimp
  • Creole seasoning to taste
  • 4 tablespoons olive oil, in all
  • 1 stick butter, in all
  • 1 cup diced red onion
  • 2 tablespoons finely minced or pressed garlic (about 2 cloves)
  • salt and red pepper flakes to taste
  • ¼ cup dry white wine
  • 1 pound dried linguine
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ½ cup minced fresh parsley
  • Crunchy Breadcrumbs (recipe follows)
  • lemon wedges, additional olive oil,
  • for serving

 

Crunchy Breadcrumbs

  • 2 tablespoons olive oil
  • pinch of salt
  • ¾ cup panko breadcrumbs
  • 1 tablespoon finely minced or pressed garlic (about 2 cloves)
  • ½ cup minced fresh parsley leaves and tender stems
  • 2½ teaspoons grated lemon zest

Shrimp Scampi with Crunchy Breadcrumbs

Shrimp Scampi with Crunchy Breadcrumbs

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Course: 
  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon Dijon mustard
  • 1 ¼ cups panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 4 boneless, skinless chicken breasts
  • Extra-virgin olive oil, for pan-frying
  • 2 cups marinara sauce
  • 1 (8-ounce) ball fresh mozzarella cheese,
  • cut into 8 slices
  • Chopped fresh basil, for garnish
  • Fresh linguine or your favorite pasta, cooked al dente, for serving

Ayesha’s Chicken Parmesan

Ayesha’s Chicken Parmesan

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Course: 
  • 8 veal scallopini from the round (leg), about 2 ounces each
  • Sea salt and freshly ground black pepper
  • 1½ cups fine dried bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons minced fresh Italian (flat-leaf) parsley
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • ½ cup unbleached all-purpose flour
  • 2 eggs
  • Olive oil for frying
  • ¼ pound (about 8 cups) arugula
  • Extra-virgin olive oil
  • ½ lemon
  • 1 cup Salsa Rosa (follows)
  • Wedge of Parmesan cheese
  • 1 lemon, quartered

 

Salsa Rosa

  • 12 large red bell peppers
  • Olive oil for coating the peppers, plus 2 tablespoons, or as needed
  • 4 serrano chilies
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh oregano
  • 1 cup tomato puree
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper

Veal Milanese

Veal Milanese with Salsa Rosa

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Course: 

For the mayonnaise:

  • ½ cup mayonnaise
  • Grated zest of 1 lime
  • Kosher salt and freshly ground black pepper

 

For the tostadas:

  • 1 pound medium shrimp, peeled and deveined
  • 1 pound sea scallops, tough side muscles removed 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 6 to 8 corn tostadas
  • Fresh fruity salsa, hot sauce, for serving

Shrimp and Scallop Tostadas

Shrimp and Scallop Tostadas

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Course: 
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped bell pepper
  • 4 ounces andouille, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 28-ounce can whole stewed tomatoes, preferably San Marzano
  • 1 pound sliced okra
  • 2 bay leaves
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes or to taste
  • dash of Asian-style fish sauce, optional 
  • 1 pound peeled and deveined Louisiana shrimp
  • sliced green onions, minced parsley, for garnish
  • hot cooked rice, hot sauce, toasted French bread, 

Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

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