Main Course

Course: 
  • ¼ cup soy sauce
  • 4 cloves garlic
  • 1 cup fresh cilantro leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1 serrano or jalapeño pepper, optional
  • ¼ cup fresh lime juice
  • 1½ pound flank steak

Parsley Sauce:

  • 1 bunch flat-leaf parsley, washed and trimmed
  • 4 cloves garlic, chopped chopped
  • 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
  • 1 teaspoon Louisiana-style hot sauce
  • ⅓ cup red wine vinegar
  • ½ cup olive oil
  • 1 teaspoon black pepper
  • olive oil, as needed

Grilled Flank Steak

Grilled Flank Steak

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Course: 
  • 1/4 cup vegetable oil
  • 3 lbs lean beef chuck, trimmed cut into 1 inch cubes
  • 1 cup onions, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 2 teaspoons Tabasco Pepper Sauce
  • 3 cups water
  • 4 ounce can chopped green chilies
  • cooked rice
  • chopped scallions, cheddar cheese, sour cream

McIlhenny's Hot Chili

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Course: 
  • 4 6 oz trout fillets
  • 4 cloves garlic, thinly sliced
  • 1  cup diced Creole tomatoes, seeded and peeled
  • 2  tablespoons chopped basil
  • 1/4 cup Niçoise olives
  • 2 tablespoons capers with juice
  • 1 cup dry white wine or chicken stock
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup seasoned flour
  • 1/4 cup olive oil
  • 4 sprigs basil for garnish tomato sauce, for serving 

 

Chef's notes: Although this recipe has Mediterranean origins, it is similar to many Creole dishes. Any Gulf fish can be substituted for trout.

 

Fillet of Trout Nicoise

RECIPE NAME 

Video of Cooking Demonstration Available

 

 

 

Course: 
  • 1 medium Louisiana sweet potato
  • 1 large Yukon gold potato
  • 1 1/2 cups flour, sifted
  • 2 large eggs
  • salt, to taste
  • white pepper, to taste
  • 4 to 6 tablespoons butter
  • 1 tablespoon fresh sage, chopped
  • Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

Sweet Potato Gnocchi

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Course: 
  • 2 tabelspoons olive oil
  • 1 cup chopped onion
  • 1 cup diced green pepper
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 1 can diced green chilies
  • 1 15-oz can diced tomatoes
  • 1 15-oz can kidney beans, drained
  • 1 lb turkey chopped into small pieces
  • 4 tablespoons chili powder (to your taste)
  • 2 tablespoons cumin  (to your taste)
  • salt and pepper, to taste
  • water, as needed

Turkey Chili

Turkey Chili

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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

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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 

 

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