Main Course

Course: 
  • 2 lb. dried butter (lima) beans, soaked overnight in cold water at least  twice the depth of the beans
  • 2 c. chopped onion
  • 2 tsp. finely minced celery leaves
  • 2 Tbs. finely minced fresh parsley
  • 1 Tbs. finely minced garlic
  • 1 lb. slab bacon, cut into ¾-inch cubes
  • 1 lb. seasoning (baked) ham, cut into 1-inch cubes
  • 4¾ tsp. salt
  • 1 tsp. freshly ground black pepper
  • ⅛ tsp. cayenne
  • 3 whole bay leaves, broken into quarters
  • ¾ tsp. dried thyme
  • ⅛ tsp. dried marjoram
  • ⅛ tsp. mace
  • 2½ qt. cold water, approximately
  • hot cooked rice, for serving

 

Old Fashioned Lima Beans with Ham

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Course: 
  • 5 pounds 10-15 count Royal Red shrimp
  • 3 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 4 tablespoons butter, cubed
  • 2 tablespoons extra virgin olive oil
  • ½ cup onion, minced
  • ½ cup celery, minced
  • ½ cup carrot, minced
  • ¼ cup garlic, minced
  • ½ teaspoon red chili flakes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • ½ tablespoon kosher salt
  • ½ tablespoon sugar
  • 1 tablespoon oregano, chopped
  • 3 tablespoons olive oil

Shrimp Muddy Waters

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Course: 

Per serving:

  • 12 gnocchi per serving (recipe follows)
  • ¼ cup citrus cream (recipe follows)
  • 2 ounces jumbo lump crab
  • fresh mint chiffonade for garnish

Gnocchi

  • 3 Yukon gold potatoes,  boiled and peeled
  • 1 fresh egg
  • 1 cup all purpose flour
  • 1 tablespoon kosher salt

Citrus Cream        

  • 1 quart heavy cream
  • ½ cup lemon juice
  • ½ cup lime juice
  • ½ cup orange juice

 

Crab Gnocchi

Crab Gnocchi

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  • 3 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups half & half
  • 1 (1-pound) loaf soft French bread
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • ¼ pound tasso or seasoned ham, coarsely chopped
  • 1 pound crawfish tail meat with fat, coarsely chopped
  • 3 green onions, sliced
  • fresh basil, for garnish (optional)

Crawfish Bread Pudding

Crawfish Bread Pudding

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Course: 
  • 1 pound linguine
  • Table salt for cooking pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 pound large shrimp (26 to 30 per pound), peeled, deveined, and halved lengthwise
  • 4 garlic cloves, minced
  • ⅛ teaspoon red pepper flakes
  • ½ cup dry white wine
  • 1 (8-ounce) bottle clam juice
  • 3 tablespoons lemon juice
  • 3 tablespoons capers, rinsed
  • ⅓ cup chopped fresh parsley
  • 4 tablespoons unsalted butter, softened

 

Shrimp Piccata Pasta

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  • 2½ pounds boneless chuck, trimmed of excess fat and cut into 2-inch cubes



The Marinade:

  • 1 onion, sliced
  • 2 carrots, scrubbed and sliced 4 garlic cloves, chopped
  • 1 celery rib, chopped
  • 1 cup full-bodied red wine
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme leaves
  • 2 bay leaves



The Meat Braise:

  • flour for dredging
  • salt and freshly ground pepper to taste
  • 1 2-inch piece of beef suet (or 2 tablespoons butter and 1tablespoon cooking oil)
  • 1½ cups full-bodied red wine
  • 3 cups homemade or condensed canned ( undiluted) beef broth
  • 1 cup V-8 tomato cocktail (not spicy)



The Vegetables:

  • 6 medium new potatoes, peeled and
  • halved
  • 6 carrots, quartered, or 18 ready-to­-cook carrots
  • 12 small white boiling onions, peeled

 

Classic American Beef Stew

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Course: 
  • 4 cups chopped cooked chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10 ¾-oz.) can cream of chicken soup
  • 1 1 (10 ¾-oz.) can cream of mushroom soup
  • (10-oz.) can diced tomatoes and green chiles
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 12 (6-inch) fajita-size corn tortillas
  • 2 cups (8 oz.) shredded sharp Cheddar cheese

King Ranch Chicken

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Course: 

BREADCRUMBS

  • 1 tablespoon olive oil
  • ½ cup panko breadcrumbs
  • Flaky salt, such as Maldon or Jacobsen



PASTA

  • Kosher salt
  • ¾ pound spaghetti
  • 1 cup chopped walnuts
  • ¼ cup olive oil
  • 4 cloves garlic, chopped
  • One 2-ounce can anchovy fillets
  • 1 teaspoon crushed red pepper flakes
  • ¾ cup chopped flat-leaf Italian parsley
  • Freshly ground black pepper
  • Grated Pecorino Romano cheese, for serving

 

Spaghetti Antalina

Spaghetti Antalina

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