Main Course

Course: 
  • 4 tablespoons multicolored peppercorns
  • 2 teaspoons red chile flakes
  • 2 teaspoons kosher salt
  • 2 tablespoons honey
  • 4 Louisiana swordfish steaks about 1½-inch thick
  • Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

  • 1 cup dry white wine
  • ½ cup vegetable stock
  • 4 tablespoons dark rum
  • 4 tablespoons rice wine vinegar
  • 2 teaspoon fresh thyme or tarragon, minced
  • 2 lemons, zested and juiced

Swordfish Steak au Poivre

Swordfish Steak au Poivre

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Course: 
  • 2 tablespoons Lawry's Seasoned Salt 
  • 1 tablespoon onion powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon paprika 
  • Pepper 
  • 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
  • ¾ cup all-purpose flour 
  • 2 tablespoons vegetable oil 
  • 2 onions, quartered through root end and sliced thin crosswise 
  • 1¾ cups water 
  • 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

Southern-Style Smothered Pork Chops

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Course: 

For the chicken and marinade:

  • 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
  • 2 cups buttermilk 
  • 1/4 cup hot sauce, or to taste 
  • 1/2 teaspoon cayenne pepper, or to taste 
  • Coarse kosher salt and freshly ground black pepper 

For the hot oil 

  • 1/4 cup canola oil 
  • 1 tablespoon cayenne pepper, or to taste 
  • 1 tablespoon firmly packed dark brown sugar 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

Nashville Hot Grilled Chicken

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Course: 
  • 2 pounds meaty oxtails or other beefy meat with bones
  • 3 to 4 pounds beef chuck roast
  • salt and pepper
  • flour for dredging
  • ¼ cup butter
  • 1 tablespoon olive oil, more if needed
  • 1 large onion
  • 1 large carrot
  • 2 small celery stalks with leaves
  • 6 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup chicken or veal stock
  • 1 28-ounce can whole plum tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • Gremolata (recipe follows)
  • 2 quarts top-quality marinara sauce, or as needed
  • half & half, Parmesan cheese, to finish

 


Gremolata

  • ¼ cup flat-leaf parsley, finely chopped
  • 2½ teaspoons crushed garlic
  • 2½ teaspoons finely grated lemon zest
  • Combine, cover, and refrigerate for 1 hour before using.

Makes a scant half cup.

Slow-Braised Bolognese

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Course: 
  • oil for frying
  • 1 cup all-purpose flour (or corn flour if you have it)
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin, toasted if time permits
  • cayenne pepper to taste
  • 1 pound firm white fish fillets, cut into strips
  • 1 cup dark beer
  • corn or flour tortillas, warmed

Crunchy Coleslaw Topping

  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 bunch green onions, tops sliced, bottoms minced
  • 3 tablespoons vegetable oil
  • 2 teaspoons honey
  • 2 garlic cloves, minced
  • minced hot pepper to taste
  • salt and pepper to taste

Salsa Fresca

  • 2 cups finely chopped ripe tomato
  • 1 cup finely chopped white onion
  • ½ cup chopped cilantro
  • 2 teaspoons minced garlic
  • minced hot pepper to taste
  • 1 tablespoon fresh lime juice
  • salt and black pepper to taste

Combine all ingredients in a non-reactive bowl and set aside for 10 minutes; taste and adjust seasoning.

Simple Guacamole: mash ripe avocados with a bit of minced cilantro, lime juice, and hot sauce, salt, and pepper to taste. 

For an Americanized version, mash avocados with the Salsa Fresca

Fish Tacos

Fish Tacos

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  • 28-ounce can whole San Marzano tomatoes 
  • 2 large yellow onions
  • 1 bunch green onions
  • 1 green bell pepper
  • 1 stalk celery
  • 1/4 cup olive oil
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried hot red pepper flakes 
  • 4 large garlic cloves, finely chopped 
  • 2 tablespoons tomato paste
  • 1 tablespoon anchovy paste
  • 1 roasted red pepper, finely chopped
  • 1½ cups dry red wine
  • 1 cup seafood stock or bottled clam juice
  • 1 cup chicken broth
  • salt and pepper to taste
  • 3 Louisiana blue crabs, cleaned and halved 
  • 18 clams
  • 18 mussels
  • 1 pound skinless mild Louisiana fin fish
  • 18 large Louisiana shrimp (U16-20), shelled and deveined, tails left intact
  • 12 scallops
  • 1/2 pound cooked Louisiana crawfish tails
  • finely chopped flat-leaf parsley and basil, for garnish
  • garlic croutons, for serving 

Rouille, for serving (recipe follows)


Rouille

  • 4 large cloves garlic
  • 1 slice firm white bread, crusts removed
  • 1 egg yolk
  • ½ cup diced roasted red pepper
  • 2 teaspoons lemon juice
  • pinch saffron threads, bloomed in 1 tablespoon broth from cioppino base
  • pinch cayenne pepper
  • ¾ to1 cup olive oil
  • salt and pepper to taste

Louisiana-Style Cioppino

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