Main Course

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

Click image to enlarge

 

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

Click image to enlarge

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

Click image to enlarge

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

Click image to enlarge

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

Click image to enlarge

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

Click image to enlarge

 

  • ¼ cup pine nuts, toasted
  • ¼ cup chopped fresh mint
  • 4 garlic cloves, minced
  • 1 teaspoon grated orange zest
  • 2 tablespoons extra-virgin olive oil
  • 2 onions, chopped fine
  • 1 celery rib, minced
  • Salt and pepper
  • 1 teaspoon minced fresh thyme or ¼ teaspoon dried
  • Pinch red pepper flakes
  • ½ cup dry white wine
  • 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
  • 2 (8-ounce) bottles clam juice
  • ¼ cup golden raisins
  • 2 tablespoons capers, rinsed
  • 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

Click image to enlarge

  • 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • Alabama White Barbecue Sauce (recipe follows)

 

Alabama White Barbecue Sauce

  • 1 cup mayonnaise
  • ½ cup white or cider vinegar 2 tablespoons cane syrup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon black pepper
  • 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
  • ¼ teaspoon cayenne
  • ½ jalapeño, stemmed, seeded, and minced
  • 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

Click image to enlarge

Pages

Subscribe to RSS - Main Course