Main Course

Course: 

For the Meuniere Sauce

  • 1 cup white wine
  • ¾ cup veal demi glace
  • 4 tablespoons chopped shallots
  • 1 tablespoon heavy whipping cream
  • 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
  • 1 pound unsalted butter (4 sticks) cut into 8 cubes
  • ½ cup lemon juice

For the Crab Reduction

  • 2 tablespoons unsalted butter
  • 2 shallots, very finely sliced
  • 1 carrot, peeled, finely chopped
  • 1 pound gumbo crabs
  • 4 ounces Jazzmen rice flour
  • 2 tablespoons Cognac
  • 1/2 cup white wine
  • 1 1/2 cups fish stock
  • 1 bay leaf
  • 1 sprig thyme
  • 2 teaspoon tomato paste
  • pinch paprika
  • pinch cayenne pepper
  • ½ cups heavy cream
  • salt and freshly ground black pepper, to taste

For the Squash Sauté

  • 2 small to medium local zucchini
  • 2 small to medium  yellow squash
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste

 

To Finish the Dish

  • Jazzmen rice flour, for dredging
  • kosher salt and freshly ground black pepper
  • 4 large eggs
  • 3 tablespoons water
  • 8 ounces chopped chives, in all
  • 8 ounces chopped parsley, in all
  • 8 ounces chopped garlic, in all
  • 8 ounces clarified butter, in all
  • 4 4-ounce portions puppy drum
  • 8 10/15 count Louisiana shrimp, peeled and butterflied
  • 6 ounces  Meunière Sauce (recipe follows)
  • 6 ounces Crab Reduction (recipe follows)
  • 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
  • Squash Saute (recipe follows)
  • micro greens for garnish (optional)
  • edible flowers for garnish (optional)

 

 

RECIPE NAME 

 

Course: 

For the Ragout:

  • 1/4  cup olive oil
  • 1/4  pound morel mushrooms
  • 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
  • 1 cup Shellfish Pan Sauce (recipe follows)
  • 3  tablespoons unsalted butter
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 cup fresh fava beans, shelled and peeled
  • 1/2  pound peeled Louisiana crawfish tails
  • salt and freshly ground black pepper, to taste
  • 1 cup Parmesan cheese, shaved
  • 6 sprigs fresh chervil

For the Pasta

  • 1 pound or 2 cups semolina flour
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 5 large eggs

For the Shellfish Pan Sauce

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup minced fennel
  • 1 teaspoon crushed red pepper flakes
  • leaves from 1 sprig fresh thyme
  • 1 sprig fresh tarragon
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/2 cup dry vermouth
  • 1 cup shellfish stock

 

 

 

 

 

  • 36 shucked fresh Louisiana oysters
  • 3/4 cup sweet, thick Chinese soy sauce or Indonesian soy sauce (kejap manis)
  • 2 ounces chile-garlic sauce
  • 2/3 cup self-rising flour
  • 2/3 cup self-rising yellow corn meal
  • 2/3 cup self-rising white corn meal
  • 1 tablespoon salt
  • 1 tablespoon freshly ground black pepper
  • 1/2 gallon (approximately) peanut oil
  • 1 cup sweet chile sauce
  • 1 bunch fresh basil leaves, cut into thin strips
  • 1/4 cup toasted sesame seeds

Sweet and Spicy Sesame Oysters

Sweet and Spicy Sesame Oysters

Click image to enlarge

Course: 
  • 6 tablespoons salted butter
  • 1/4 cup flour
  • 1 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tablespoon garlic, minced
  • 1 1/2 cup shrimp medium size, peeled and deveined
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ceyenne
  • 1 teaspoon fresh lemon juice
  • 1/3 cup scallions, thinly sliced
  • 1 tablespoon parsley, minced
  • boiled rice

Shrimp Etouffée

Shrimp Etouffée

Click image to enlarge

Course: 
  • 2 tablespoons salt butter
  • 4 cups onion, chopped
  • 2/3 cup green pepper, chopped
  • 1/3 cup scallions, thinly sliced
  • 1 tablespoon garlic, minced
  • 2 tablespoons parsley, minced
  • 1 lb lean pork, cut into 3/4 inch cubes
  • 1 cup baked ham, finely chopped
  • 6 Creole smoked sausage, sliced  1/2 inch thick
  • 1½ cup long grain rice
  • 3 cups rich beef stock
  • 2½ teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 2 whole bay leaves, crushed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon cloves.

Jambalaya

Click image to enlarge

Course: 

For the Crawfish Filling:

  • 1/2 cup butter
  • 1/4 cup flour
  • 1 cup chopped onion
  • 2 teaspoon garlic, minced 
  • 1/3 cup diced bell pepper
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped celery
  • 1/2 tablespoon minced shallot
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • dash cayenne pepper
  • 1/8 teaspoon thyme
  • 2 lbs crawfish tail, fat included
  • 1 oz brandy
  • 2 oz heavy cream

For the Pie:

  • 2½ cups sifted flour
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cut into small pieces
  • 1/2 cup ice water



Louisiana Crawfish Pie

Click image to enlarge

 

Course: 
  • 1/4 cup (1/2 stick) salt butter
  • 1/4 cup + 1½ teaspoons olive oil
  • 3 garlic cloves, large, cut into 1/3 inch pieces
  • 1/2 teaspoon dried basil
  • 1 tablespoon parsley, minced
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon + 1/4 teaspoon salt
  • 1 pint freshly shucked oysters (about 2 dozen medium sized)
  • 12 ounces of spaghetti

Note: To prepare this dish for 4 simply double all ingredients but water. You'll need about 6 quarts of water for 24 ounces of spaghetti. Shown with fettuccini

Oysters and Spaghetti

Oysters and Spaghetti

Click image to enlarge

Course: 
  • 2 medium sized groupers, fillets
  • 2 large eggs
  • 1½ cups flour
  • 1¼ teaspoon salt
  • 1/4 teaspoon white pepper, freshly ground best
  • 1/8 teaspoon cayenne
  • 1/4 cup (1/2 stick) salted butter
  • 1/4 cup olive oil
  • 1/3 cup shallots, minced
  • 1 bay leaf
  • 3/4 teaspoon dry marjoram

Pan Fried Grouper

 Pan Fried Grouper

Click image to enlarge

Pages

Subscribe to RSS - Main Course