Main Course

Course: 
From the cookbook: Sauce Vierge, which translates from French to “virgin sauce” is a modern classic French sauce made from olive oil, lemon juice, chopped tomato, chopped herbs, and spices such as coriander seed. This elegant recipe, inspired by one of Jason’s [Stanhope, executive chef at FIG restaurant in Charleston, SC] menu items, might be more typical of the South of France than the Southern United States, but it’s Southern just the same.
  • 1 tablespoon coriander seeds
  • 1 cup extra-virgin olive oil
  • 4 garlic cloves, smashed
  • 6 basil leaves and stems (about ½ ounce), coarsely chopped
  • 3 tomatoes (about 1 ½ pounds), cored, seeded, and diced
  • 1 shallot, finely chopped
  • 1 tablespoon sherry vinegar
  • Coarse kosher salt and freshly ground black pepper
  • 1 firm white fish fillet, such as snapper, grouper, or salmon, cut 1½ inches thick (about 2 pounds)
  • 1 lemon, very thinly sliced
  • 8 sprigs thyme
  • 2 bay leaves
  • ½ cup green olives, preferably Castelvetrano, smashed and pitted

Author’s note: This recipe features Sicilian Castelvetrano olives, which are best for eating instead of pressing into oil. These olives are known for their rich, buttery texture and meaty, green flavor. They are less briny and sweeter than many other olives and can often be found at Costco, Whole Foods, and gourmet specialty stores and online.

Slow-Roasted Snapper with Olives and Tomato Vierge 

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Course: 

SAUCE

  • 1 ½ ounces (3 or 4) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces(¾ cup)
  • 2 cups beef broth
  • 1 tablespoon minced canned chipotle chile in adobo sauce
  • 2 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 6 garlic cloves, minced
  • ¼ cup tomato paste
  • 1 teaspoon ground cumin
  • salt

ENCHILADAS

  • 3 tablespoons vegetable oil
  • 1 pound 90 percent lean ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt
  • 8 ounces Monterey Jack cheese, shredded (2 cups)
  • ¼ cup minced fresh cilantro
  • 12 (6-inch) corn tortillas
  • 2 scallions, sliced thin on bias
  • Sour cream
  • Lime Wedges

Ground Beef Enchiladas

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Course: 

Sauce

  • ¾ cup chicken or vegetable broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons Chinese black vinegar or plain rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 ½ teaspoons cornstarch
  • ½ cup dry-roasted peanuts
  • 6 arbol chiles
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • 3 scallions, sliced thin

Shrimp

  • 1 pound extra-large shrimp (21 to 25 per pound), peeled and deveined
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons soy sauce
  • 3 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger

Kung Pao Shrimp

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Course: 

For each serving:

  • 1 6- to 8-ounce fillet of boneless, skinless Gulf fish, or chicken breast, no more than 1 inch thick
  • salt and pepper of Creole seasoning to taste
  • 1 cup baby spinach greens, washed
  • 4-5 grape tomatoes, halved
  • lemon wedges
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallot
  • minced fresh herbs, such as dill, tarragon, basil
  • olive oil
  • thinly sliced onion
  • 1 tablespoon cream or chicken broth

Fish or Chicken en Papillote Fish or Chicken en Papillote

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Course: 

For the Steak and Marinade:

  • ¼ cup pure olive oil
  • ¼ cup freshly squeezed lemon juice
  • 4 garlic cloves, mashed to a paste with salt
  • 2 teaspoons chopped fresh oregano
  • 4 (8-ounce) beef tenderloin steaks, about 2 inches thick

For the Oregano Butter:

  • 4 tablespoons(¼ cup) unsalted butter, at room temperature
  • 1 garlic clove, mashed to a paste with salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
  • Coarse kosher salt and freshly ground black pepper

Beef Tenderloin Medallions with Oregano Butter Beef Tenderloin Medallions with Oregano Butter

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Course: 

Brine:

  • 1 ½ pounds skinless, boneless chicken breasts, cut into 12 2-ounce chicken tenders
  • 4 cups buttermilk
  • 1 teaspoon Louisiana-style hot sauce, such as Crystal (or more to taste)

Breading:

  • 3 cups (13.5 ounces) self-rising flour
  • ½ cup (2 ¼ ounces) cornstarch
  • ½ cup (2 ¼ ounces) potato starch
  • 2 tablespoons (1 ounce) sea salt, plus more for seasoning
  • 4 tablespoons (1 ounce) paprika
  • 1 teaspoon (.176 ounce) baking soda
  • 2 tablespoons (1 ounce) onion soup base, ground in spice grinder until fine
  • 7 teaspoons (1 ounce) Italian Herb Spaghetti Sauce Seasoning Mix (see Note), finely ground
  • Canola oil for frying

Referee Chicken

Referee Chicken

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Image courtesy Popeyes Chicken

  • 3½    pounds chicken wings (about 18 pieces)

For the rub:

  • 2    teaspoons kosher salt
  • 1½    teaspoon ground cinnamon
  • 1½    teaspoon ground cumin
  • 1½    teaspoon garlic powder
  • 1    teaspoon cayenne pepper (optional)

For the basting sauce:

  • 1    9-ounce jar mango chutney (or other jam or marmalade)
  • 3-4    tablespoons balsamic vinegar

Sticky, Spicy, Sweet Wings David Kelly's Sticky, Spicy, Sweet Chicken Wings

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Course: 
  • ¾    cup salt
  • 5    tablespoons dried basil, crushed
  • 3    tablespoons whole peppercorns, preferably Tellicherry, crushed
  • 3    bay leaves
  • 2    tablespoons mustard seeds
  • 1    tablespoon ancho chile pepper,
  • 1    tablespoon granulated garlic
  • 1    tablespoon granulated onion
  • 1    tablespoon ground ginger
  • 1    tablespoon lemon zest
  • 1    teaspoon cayenne pepper
  • 3    cups water
  • 1    cups apple cider
  • 4    quarts buttermilk
  • 1    turkey, ideally never frozen, 16 to 18 pounds
  • 1    stick butter, room temperature
  • 2    teaspoons ground thyme
  • 2    teaspoons ground sage
  • 2    teaspoons finely ground black pepper
  • 1    yellow onion, peeled and quartered
  • 2 to 3    celery sticks, cleaned and cut into 2-inch pieces
  •     turkey stock, as needed

Buttermilk-Brined Roast Turkey

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