Main Course

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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Course: 
  • 1 pound dried navy beans
  • 1 tablespoons salt, plus more to taste
  • 1 pound collard greens
  • 1 tablespoon olive oil
  • 2 onions, chopped, divided
  • 6 garlic cloves, chopped
  • 1 20-ounce package smoked ham hocks
  • 4 bay leaves
  • 1 tablespoon ham base* (optional)
  • ¼ cup bacon grease or cooking oil
  • 1 pound andouille or smoked sausage, halved lengthwise and sliced crosswise
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • ½ chopped bell pepper, red or green
  • ¼ cup chopped garlic
  • 1 bunch green onions, chopped
  • 8 ounces diced smoked ham
  • salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 bunch parsley, minced (reserve some for garnish)
  • 1 10-ounce can diced tomatoes and chilis
  • hot cooked rice, hot sauce, for serving

Cajun-Style Navy Beans With Sausage

Cajun-Style Navy Beans With Sausage

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Course: 

This dish is markedly better if the sauce is prepared 1 day in advance, which makes it an excellent choice for a dinner party. The catfish is cooked at the last minute and served over hot cooked rice; the reheated sauce is poured over the top.

Sauce:

  • 4 tablespoons butter
  • 1 medium onion, diced
  • 4 green onions, white parts only, thinly sliced
  • 1 rib celery, diced
  • 1 small bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons cornstarch
  • 1 cup seafood stock
  • 1 pound peeled Louisiana crawfish tails with fat
  • salt, pepper, and cayenne to taste

Catfish:

  • 4 catfish fillets, 6 to 8 ounces each
  • salt and pepper to taste
  • ¼ cup melted butter
  • 1 tablespoon fresh lemon juice
  • 2 cups hot cooked rice
  • thinly sliced green onion tops for garnish

Catfish Evangeline

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Course: 
  • 4 pounds bone-in, skin-on chicken pieces
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • 1 head of garlic, peeled and coarsely chopped
  • 2 sprigs fresh rosemary or 1 teaspoon dried
  • 2 cups cherry tomatoes, halved or quartered
  • 1 large red onion, peeled, halved, and thinly sliced
  • red wine vinegar, if needed
  • hot cooked rice, for serving
  • chopped green onions, for garnish

Garlicky One-Skillet Chicken

Garlicky One-Skillet Chicken

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  • 2 pounds pork loin, clean of all fat and silverskin
  • Kosher salt and freshly ground black pepper
  • Sodium-free Creole or Cajun seasoning
  • 3 cups all-purpose flour
  • 1 cup canola oil
  • 1½ cups (3 sticks) unsalted butter
  • 2 large onions, finely chopped
  • 2 large green bell peppers, seeded and finely chopped
  • 3 celery ribs, finely chopped
  • 2 ½ tablespoons minced garlic
  • 2 large ripe tomatoes, diced
  • 2 tablespoons chopped fresh thyme 3 quarts beef stock (if not home-made, use reduced-sodium organic)
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf

Kelly English’s Dad’s Grillades

Kelly English’s Dad’s Grillades

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Course: 

Roasted Tomatoes

  • 1 pound cherry tomatoes'
  • ½ red onion, finely sliced
  • 2 garlic cloves,  finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil

 

Creamy Orzo

  • 2½ cups orzo
  • 4 cups low-sodium vegetable or chicken broth,* hot
  • 1 cup boiling water'
  • ½ teaspoon kosher salt
  • 7 ounces feta, crumbled
  • 2 lightly packed cups basil leaves, finely sliced


 

Baked Creamy Feta Orzo

Baked Creamy Feta Orzo

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Course: 
  • 2 pork loin roasts from rib end of loin, tip of chine bone removed, remaining chine cut between each rib, rib bones frenched
  • 2 tablespoons kosher salt or 1 ½ tablespoons table salt
  • 3 medium garlic cloves, minced (about I tablespoon) 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme leaves
  • 2 tablespoons olive oil
  • 1 small carrot, cut into 1-inch chunks 1 small onion, coarsely chopped
  • 1 tablespoon olive oil
  • 3 tablespoons Madeira

Roast Rack of Pork

Roast Rack of Pork

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