Main Course

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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Course: 

Marinade:

  • 3 green onions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4 to 5 fresh hot peppers, stemmed, seeds removed if desired
  • ¼ cup fresh lime juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 1½ tablespoons salt
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 2 teaspoons black pepper
  • ¾ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon 

Chicken:

  • 3 pounds bone-in, skin-on chicken breast halves, halved crosswise
  • 2½ to 3 pounds bone-in, skin-on chicken thighs and legs

Papaya Salsa:

  • 2 pounds papaya, peeled, seeded, and diced
  •   cups fresh pineapple
  • 2 green onions, finely chopped
  • 1 small garlic clove, minced
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Fiery Jerk Chicken

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Course: 
  • 2 boneless, skinless chicken breasts, trimmed (reserve tenders for another use)
  • salt, finely ground black pepper, and granulated onion, to taste
  • olive oil
  • 1 pound dried fettuccine
  • 6 tablespoons butter
  • 1 cup heavy cream
  • 1½ to 2 cups freshly grated Parmigiano-Reggiano cheese
  • minced parsley for garnish

Fettuccine Alfredo

Fettuccine Alfredo

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Course: 
  • 2 gallons water
  • 1 cup kosher salt
  • 1 cup liquid shrimp boil
  • 4 lemons, halved
  • 4 large onions, peeled and quartered
  • 4 heads garlic
  • 2 pounds small red potatoes
  • 2 pounds smoked sausage cut into 1-inch   pieces
  • 2 pints whole mushrooms
  • 4 ears corn, shucked and quartered
  • 8 pounds unpeeled, head on shrimp, rinsed
  • 2 to 3 pounds ice

Shrimp Boil

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  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 2 jalapeño chiles, seeded and minced
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 3 cups chicken stock
  • 2 (15--ounce) cans white· beans, drained
  • and rinsed
  • 1 teaspoon salt
  • 4 to 6 tablespoons sour cream
  • 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

White Bean Chili

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Course: 
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for pan
  • 2 to 4 garlic cloves, finely minced
  • 24 grape tomatoes, halved
  • 24 young green beans, trimmed
  • 2 small yellow squash or zucchini, thinly sliced
  • 1 lemon, zest and juice reserved separately
  • Creole seasoning, as needed
  • 1 pound baby spinach, washed
  • salt and pepper
  • 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
  • minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

Pan-Seared Gulf Fish over Vegetables

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Course: 
  • 2 tablespoons olive or cooking oil
  • 1 medium yellow onion, peeled and chopped
  • 1 quart boxed beef broth
  • 1 3- to 4-pound corned beef brisket with spice packet
  • additional water, as needed
  • 1 large cabbage
  • 1 large yellow onion
  • 6 carrots, peeled and cut into sticks
  • 8 to 10 small red potatoes, well scrubbed
  • top-quality English or German mustard, prepared horseradish, for garnish
  • hot crusty bread, for serving

Corned Beef and Cabbage

Corned Beef and Cabbage

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photo ©Karen Hermann for stock.adobe.com

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