Main Course

Course: 
  • 1 pound fresh lasagne sheets
  • 2 tablespoons salt
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 2 garlic cloves, minced
  • 1 pound meatloaf mix, or ground chuck
  • 1/2 cup dry red wine
  • 2 cups bottled Italian marinara sauce
  • 1/2 cup chopped fresh basil leaves
  • cups (1 pound) ricotta cheese
  • 1 egg, beaten
  • fresshly grated nutmeg to taste
  • 1/2 pound fresh mozzarella, cut into small dice
  • 1/2 cup grated pedorino romano cheese

Lasagne with Rich Meat Sauce

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Course: 
  • 5 tablespoons butter, in all
  • 1 cup finely diced red onion
  • 1 cup finely diced celery
  • 4 green onions, white and green parts, finely sliced
  • 4 cloves garlic, finely minced
  • 1 tablespoon Creole seasoning
  • 2 tablespoons lemon juice
  • 3 tablespoons flour
  • 1 2ounces cooked Louisiana crawfish tails
  • 8 ounces shredded pepper jack cheese
  • 1 prepared piecrust

Crawfish Pie

Crawfish Pie

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Course: 

 

  • 3 pounds large (21–25 count) head-on shrimp 
  • 1 tablespoon sweet paprika
  • 1½ teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter, divided
  • 1 cup finely chopped andouille or smoked sausage
  • 1 cup finely chopped onion
  • 2 tablespoons minced shallot
  • 1 tablespoon minced garlic
  • 1 tablespoon minced green onion bottoms
  • 2 cups fresh chopped ripe tomatoes
  • 1 cup shrimp stock
  • 1/3 cup sour cream
  • 2 tablespoons minced green onion tops
  • hot, cooked grits, for serving
  • 2 tablespoons chopped fresh parsley

Emeril's Smothered Shrimp and Andouille

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Course: 
  • 1¼ cups chicken broth 
  • 1/2 cup long-grain white rice 
  • Salt and pepper 
  • 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
  • 1 teaspoon vegetable oil 
  • 1 small onion, chopped fine 
  • 2 garlic cloves, minced 
  • 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
  • 1/4 cup dry white wine 
  • 2 tablespoons chopped fresh parsley 

Chicken and Rice

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Course: 
  • 3/4 oz. (20g) unsalted butter 
  • 4oz (115g) andouille, sliced into rounds 
  • 4 boneless chicken thighs 
  • 1 yellow onion, chopped 
  • a bunch of spring onions (scallions), white and green parts separated, chopped 
  • 1 green (bell) pepper, chopped 
  • 1lb 2oz (500g) plum tomatoes, roughly chopped in a food processor 
  • 2 garlic cloves. crushed 
  • 1 bay leaf 
  • 3/4 oz  (20g) Creole Seasoning, plus extra to serve 
  • 4 quarts (4 litres ) chicken stock 
  • 1 tbsp Tabasco sauce 
  • 11oz (300g) long-grain rice 
  • 1lb (450g) large raw peeled prawns (shrimp) 

 

 

Jambalaya

Jambalaya

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Chopped Salad

  • 8 cups romaine lettuce
  • ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
  • ¼ cup minced green onion
  • ½ cup diced orange bell pepper
  • ½ cup sliced grape tomatoes
  • ½ cup diced cucumber
  • ½ cup fresh sweet corn cut from the cob
  • ¼ cup diced purple onion
  • Pickled Green Tomato Vinaigrette (recipe follows)
  • Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

  • 1 cup drained pickled green tomato relish, reserve liquid
  • ½ cup reserved liquid from pickled green tomato relish
  • 3 tablespoons cane vinegar
  • cup extra-virgin olive oil

Fried Fish Croutons

  • 1 pound firm white-fleshed fish fillets
  • cornmeal-based fish fry (we used Louisiana Fish Fry)
  • cooking oil for frying

Chopped Salad with Fried Fish Croutons

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CHUTNEY

  • 1 tablespoon canola oil
  • Kernels from 2 ears yellow corn (about 1-1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced jalapeho chile
  • 3 tablespoons minced red onion
  • 1 cup diced fresh pineapple
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

CRAB CAKES

  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 1 egg
  • 1/4 cup mayonnaise,
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 cups panko bread crumbs
  • 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

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Course: 

Chicken Pot Pie

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 6 ounces smoked or andouille sausage, quartered lengthwise and diced
  • 8 ounces button mushrooms, stems trimmed, caps cut in half, then sliced crosswise
  • salt and pepper
  • 2 cups frozen mixed vegetables, thawed
  • ½ cup diced leftover cooked vegetables (optional)
  • 1½ cups diced cooked chicken (7 to 8 ounces), up to 2 cups chicken gravy (recipe follows)
  • 1 teaspoon chopped fresh thyme
  • 1 cup petits pois peas
  • 1 tablespoon chopped fresh Italian parsley
  • 1 egg white, beaten and blended with 1 teaspoon water (for wash)
  • 2 purchased pie crusts, thawed and brought to room temperature

 

Chicken Gravy 

  • 6 cups chicken stock 
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 6 tablespoons all-purpose flour 
  • salt, pepper, and hot sauce 

Chicken Pot Pie

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Course: 
  • 2 lbs sirloin strip steak

Marinade:

  • ½ cup fresh lime juice
  • ¼ cup tequila
  • 2 tablespoon vegetable oil
  • 1 large garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Vegetables:

  • 1 tablespoon vegetable oil
  • 1 large white onion, halved and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow pepper, thinly sliced
  • ½ teaspoon salt

Southwestern Rice 

  • 1 tbsp olive oil
  • 1 small white onion, finely chopped 
  • 1 green pepper, diced 
  • 1 small garlic clove, minced 
  • 2 cups chicken broth 
  • 1 cup uncooked long grain rice 
  • ½ tsp ground cumin
  • ½ teaspoon chili powder
  • 1 cup canned black beans, rinsed and drained
  • 1 cup bottled salsa
  • 8 (8-inch) flour tortillas
  • ½ cup sour cream
  • ½ cup bottled salsa

Beef Fajitas with Southwestern Rice

Beef Fajitas with Southwestern Rice

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Course: 
  • 1 tablespoon extra virgin olive oil 
  • 1/2 pound baby bella mushrooms, thickly sliced
  • 2 cups sliced (1/2-inch-thick) green onions
  • 1 cup sun-dried tomatoes, cut into strips
  • 2 pounds leftover grilled sirloin, thinly sliced 
  • ¼ cup dried garlic
  • 2 tablespoons seasoning sauce or steak sauce
  • 1(16-ounce) jar alfredo sauce,heated
  • 1 pound fettuccine, cooked al dente according to package directions 
  • 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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