Main Course

Course: 

Texans consider beans a Yankee addition from north of the Red River and unequivocally keep them out of chili.

  • 2 large onions, diced 
  • ¼ cup vegetable or canola oil 5 garlic cloves, finely minced
  • 2 lb. ground chuck or venison 
  • 1 tablespoon table salt 
  • 3 tablespoons ancho chile powder 
  • 2 tablespoons ground cumin 
  • 1 tablespoon paprika 
  • 2 (14.5-oz.) cans diced tomatoes 
  • 1 (6-oz.) can tomato paste 
  • 1 (12-oz.) can amber ale beer 
  • 2 Tablespoon masa harina (cornflour) 
  • 1 (16-oz.) can pinto beans, drained and rinsed (optional; see note above) 

West Texas Chili

West Texas Chili

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Course: 
  • 1 pound of peeled crawfish tails 
  • 1 pound of shrimp, peeled and deveined 
  • ½ cup of oil 
  • 1 large bell pepper, ground 
  • ½ cup of chopped onion 
  • ½ cup of chopped celery 
  • 1 teaspoon of cayenne pepper 
  • Salt and black pepper, to taste 
  • 2 eggs 
  • 1 cup of bread crumbs , or 3 or 4 slices of bread 
  • 6 to 7 bell peppers , halved

Seafood Stuffed Bell Peppers

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Course: 
  • ¼ cup diced yellow onion 
  • ¼ cup diced bell pepper (red and/ or green) 
  • Olive oil or butter for sautéing and coating the baking dish 
  • 4 cups cooked white rice 
  • ¾ cup mayonnaise 
  • ½ cup tomato sauce 
  • 12 ounces peeled and deveined medium shrimp 
  • 1 pound crabmeat, picked over to remove shells 
  • 2 tablespoons seafood boil spice 
  • 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

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Course: 
  • 2 cups russet potato cubes, ⅓- to ½-inch dice
  • 4 boneless, skin-on chicken breasts
  • granulated garlic, granulated onion, and salt and pepper to taste
  • 1 teaspoon cooking oil
  • 4 tablespoons butter
  • vegetable oil, for frying
  • 4 cloves garlic, minced
  • 1 cup diced onion
  • 8 ounces button mushrooms, thinly sliced
  • ½ teaspoon thyme
  • 1 bunch green onion tops, thinly sliced
  • 8 ounces ham, diced
  • ¼ cup chicken broth
  • 2 tablespoons chopped fresh parsley
  • Béarnaise Sauce (recipe here)

Chicken Pontalba

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Course: 
  • 3 lb. unpeeled, large raw shrimp, peeled and deveined 
  • 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
  • 6 Tbsp. butter, softened and divided 
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper 
  • 1 cup chopped celery 
  • 3 garlic cloves, minced 
  • 1 (28-oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce
  • 2 Tbsp. all-purpose flour
  • Garnishes: chopped green onions, chopped fresh parsley

 

Shrimp Seasoning: combine the following

  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Shrimp Creole

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Course: 

Lasagna:

  • 24 ounces ricotta cheese
  • 1 ball fresh mozzarella, grated
  • 1 cup chopped fresh parsley (optional)
  • salt and finely ground pepper to taste
  • 3 eggs
  • 1 quart Rose’s Marinara Sauce (recipe follows)
  • 1 package lasagna noodles, cooked in salted water until barely al dente
  • cooking oil
  • ½ cup freshly grated Parmesan cheese

 

Rose's Marinara Sauce

  • 2 28-ounce cans plum tomatoes, preferably   San Marzano
  • ¼ cup olive oil
  • 3 cloves garlic, in all
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons finely chopped basil
  • salt and pepper to taste
  • 1 teaspoon sugar (optional)
  • 1 whole dried hot red pepper (optional)

Jim's Three-Cheese Lasagna

Jim's Three-Cheese Lasagna

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Course: 
  • 1/4 cup flour
  • 1/4 cup cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 pounds Louisiana crab meat
  • 6 slices of sandwich bread, crusts removed
  • 1/4 cup sliced green onion tops
  • 1 tablespoon minced parsley
  • salt, pepper, and cayenne to taste
  • bread crumbs, for topping

Baked Stuffed Crab

Baked Stuffed Crab

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