Main Course

Course: 
  • 2 cups frozen peas and carrots
  • 2 cups frozen green beans
  • 1 cup sliced celery
  • 2/3 cup butter
  • 2/3 cup chopped onion
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • 1¾ cups chicken broth
  • 1¼ cups milk
  • 4 cups cubed cooked turkey meat - light and dark meat mixed
  • 4 (9 inch) unbaked pie crusts

Note: Image shows individual rameken rather than pie dish.

 Leftover Turkey Pot Pie

Turkey Pot Pie

Click image to enlarge

Course: 
  • 1 5-pound boneless beef chuck roast
  • 2 tablespoons vegetable oil
  • 1 cup  diced onions
  • 1 cup diced carrots
  • 1 cup diiced celery
  • 4 tablespoon minced garlic
  • 2 teaspoon dried thyme
  • 2 tablespoons dried oregano
  • 4 cups beef stock
  • 4 cups  water
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco
  • ½ cup  all-purpose flour
  • ½ cup  vegetable oil
  • salt and ground pepper

 

 

 

RECIPE NAME 

 

Course: 
 

  • 1 stick butter at room temperature
  • 2 teaspoons ground sage
  • 2 teaspoons ground thyme
  • 2 teaspoons salt, plus more as needed
  • 2 teaspoons coarsely ground pepper, plus more as needed
  • 1 yellow onion, peeled and quartered
  • 2-3 stalks celery, cleaned and cut into 2-inch pieces
  • basic turkey stock, as needed (recipe here)

Perfect Roasted Turkey

Roasted Turkey

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Course: 
 

  • 3 large (10-20 count or larger) dry-pack Scallops per person
  • 1 large acorn squash
  • 2 cups honey
  • 2 cups apple cider vinegar
  • 1/4 cup sherry vinegar
  • 1/4 cup paprika
  • kosher salt
  • coarse ground black pepper
  • olive or vegetable oil

Seared Scallops

 Seared Scallops

Click image to enlarge.

This is not the finished dish but we wanted to show you what perfectly cooked scallops look like

Course: 

 

  • 1 1/2 pounds grouper filets
  • 1/2 pound wild mushrooms (shiitakes will work if you can’t find wild)
  • 1/2 pound mushroom stems
  • 1 bay leaf
  • 2 shallots, roughly chopped
  • 12 each mussels 
  • 1 cup fish sauce (available at Asian markets)
  • 1/4 cup sugar
  • 6 very thin slices of jambon serrano
  • 1 Tbs picked fresh thyme leaves
  • 1/2 Tbs tarragon chopped
  • 1 Tbs snipped chives
  • 2 coffee filters
  • salt & pepper
  • vegetable oil

 

RECIPE NAME 

 

Course: 

 

  • 1 pound fresh pasta 
  • 1 stick butter (do not use margarine)  
  • 1/2 cup chopped onions
  • 3 to 10 cloves garlic, chopped (to your taste)  
  • 1 pound crawfish tails, boiled and peeled 
  • 1 pint half-and-half  
  • 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

Crawfish and Pasta

Click image to enlarge.

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