Main Course

Course: 
  • 3 tablespoons olive oil, divided
  • Juice of 2 lemons, divided
  • 3 tablespoons fresh chopped rosemary, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 12 (4- to 5-ounce) bone-in, skin-on chicken thighs
  • 6 ripe (but not overripe) peaches, peeled if desired, cut in half, and pitted
  • 1 small red onion, sliced thick enough that they hold their shape on the grill
  • 12 ounces mixed chiles, cut into large enough chunks or rounds that won't fall through the grates
  • 1 recipe Spiced Honey (follows), for drizzling
  • ½ cup torn fresh mint leaves, for garnish

 

Spiced Honey

  • ½ cup honey
  • 1 tablespoon cracked black pepper
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

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Course: 
  • 1 boneless pork shoulder (about 6 pounds)
  • Juice and zest of 2 oranges (about ⅔ cup)
  • 2 jalapeños, stemmed, seeded, and diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons olive or vegetable oil

Jalapeno Roast Pork

Jalapeno Roast Pork

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Course: 
  • ¼ cup table salt for brining
  • ¼ cup sugar for brining
  • 3 pounds chicken wings, cut at joints, wingtips discarded
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1¼ teaspoons dried oregano
  • 1¼ teaspoons pepper
  • 1¼ teaspoons garlic powder
  • 1 teaspoon sugar
  • ¼ teaspoon cayenne pepper
  • 2 cups wood chips
  •  

Sauce

  • 
4 tablespoons unsalted butter
  • 2 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • Salt to taste

Smoked Chicken Wings

Smoked Chicken Wings

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Course: 
  • 2 pounds jumbo shrimp, peeled and deveined
  • ¼ cup vegetable oil, divided
  • ¼ teaspoon pepper
  • ¼ cup chili crisp plus extra for serving
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 small head Napa cabbage, cored and sliced thin
  • 4 green onions, sliced
  • 1 cup fresh cilantro leaves
  • ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

Grilled Chili Crisp Shrimp Skewers

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  • About 7 tablespoons extra-virgin olive oil
  • 1 garlic clove (or more, if you'd like), germ removed and very thinly sliced
  • About 8 sprigs fresh thyme, rosemary, mint and/or parsley
  • 6 fresh basil leaves, torn or chopped
  • Fine sea salt and freshly ground pepper
  • 5 tablespoons unseasoned bread crumbs
  • 8 oil-packed anchovies, minced
  • 1 small lemon
  • Pinch of piment d'Espelette or cayenne pepper
  • 3 large red and/or yellow boxy bell peppers
  • 1 pint cherry tomatoes (25 to 30), halved
  • For serving (optional)
  • Extra-virgin olive oil
  • Ricotta
  • Snipped fresh chives or finely chopped other fresh herbs

Oven-Charred Tomato-Stuffed Peppers

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  • ½ cup mayonnaise
  • ¼ cup stringed and finely diced celery
  • 1 tablespoon finely diced roasted and peeled red pepper
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
  • 4 large Sally Lunn Rolls or other soft roll
  • 1 tablespoon butter (plus more, as needed)

 

Home Creole Seasoning

Combine:

  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

Southern Shrimp Roll

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Course: 
  • 1 pound large shrimp, peeled and deveined
  • 1 pound bay scallops
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 12 ounces dried calamarata or other short pasta
  • 4 tablespoons (½ stick) unsalted butter
  • 10 cloves garlic, peeled and sliced
  • 1 tablespoon capers, drained
  • ½ cup dry white wine
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • Juice of ½ lemon
  • 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

The Seafood Tower

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Course: 
  • 1 pound large shrimp
  • 6 cloves garlic, minced, divided
  • 1 lemon, zested and juiced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 cans white beans (drain 1 can)
  • 4 tablespoons butter
  • ½ cup dry white wine or stock
  • 3 cups chicken stock
  • ½ cup finely chopped parsley leaves

White Bean Scampi Stew

White Bean Scampi Stew

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