Main Course

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

Course: 
  • kosher salt to taste
  • 8 ounces dried linguine
  • ½ cup extra virgin olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • ⅓ cup white wine
  • 8 mussels, scrubbed and debearded
  • ½ cup halved cherry tomatoes
  • 2 tablespoons unsalted butter
  • 8 large shrimp, peeled and deveined
  • 8 leaves basil, torn, plus more for garnish
  • black pepper to taste
  • ½ cup grated Asiago cheese
  • 4 lemon wedges

Figaretti's Linguine

Figaretti's Linguine

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Course: 

Chicken with Lemon-Basil Salsa Verde

  • ½ cup all-purpose flour
  • 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
  • 1 teaspoon herbes de Provence
  • salt and pepper
  •  3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 zucchini, quartered lengthwise and sliced ½ inch thick
  • 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
  • 2 garlic cloves, minced
  • 12 ounces cherry tomatoes, halved
  • 2 tablespoons capers, rinsed
  • ¼ cup shredded fresh basil or mint
  • 1 recipe Lemon Basil Salsa Verde

Lemon-Basil Salsa Verde

  • 2 cups fresh basil
  • 1 teaspoon finely grated lemon zest
  • 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
  • ¼ cup capers, rinsed
  • 4 anchovy fillets, rinsed
  • 2 garlic cloves, minced
  • salt and pepper
  • ¼ cup lemon juice (2 lemons)
  • 1 cup extra-virgin olive oil

Chicken with Lemon-Basil Salsa Verde

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Course: 
  • 1 pound peeled and deveind medium Louisiana shrimp
  • 1 tablespoon canola oil
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 8 flour or corn tortillas, warmed

 

Fresh Salsa

  • 1 medium ripe tomato
  • 1/3 cup finely diced white onion
  • 1/3 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 jalapeno pepper, minced
  • salt to taste

 

Creamy Coleslaw

  • 1 bag shredded coleslaw mix
  • 1/2 cup chopped cilantro
  • 3 tablespoons mayonnaise
  • 1 teaspoon distilled vinegar
  • 1 clove garlic, minced
  • 1 jalapeno pepper, minced

Paste Recipe Title Here

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Course: 
  • 2 pounds bone-in, skin-on chicken thighs
  • olive oil as needed
  • barbecue sauce (recipe follows)

 

Brine:

  • 3 quarts water
  • 1 cup salt
  • ¾ cup brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup granulated onion
  • ¼ cup granulated garlic
  • ¼ cup cayenne pepper (optional)

 

BBQ Sauce

  • 1 cup coarsely chopped onion
  • 4 cloves  garlic, chopped
  • 1 small carrot, chopped
  • 2 tablespoons butter
  • 1 teaspoon ancho chile powder
  • 1 tablespoon smoked paprika
  • 1½ cups ketchup
  • 3 tablespoons molasses
  • 3 tablespoons cane syrup
  • 3 tablespoons cane or apple cider vinegar
  • 2 tablespoons Creole mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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Photo ©Bill for stock.adobe.com

 

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