Main Course

Course: 

 

  • 2 ¾ # pork shoulder
  • 10-12 slices of applewood smoked bacon
  • 1 cup pistachios
  • 1/8 cup tarragon (chopped)
  • 1/8 cup thyme stems removed (chopped)
  • ½ cup armagnac 
  • 1 granny smith apple ( peelled cored and chopped)
  • 2 tbs salt 
  • 1 tsp pepper
  • 2 tbs pate spice ( recipe follows)
  • ¼ tsp tcm (pink curing salt available at local butcher supply such as targil in opelousas)

Pate Spice

  • 1 tbs black peppercorn  
  • 2 tsp whole clove
  • 2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 5 ea. juniper berries
  • combine in coffee grinder and grind until fine. pass through a fine sieve(optional)

Caption

RECIPE NAME 

Video of Cooking Demonstration Available

Course: 
  • 1/2 fully cooked bone-in ham (5 to 7 pounds)
  • 20 whole cloves
  • 1/2 cup apricot preserves
  • 3 tablespoons ground mustard
  • 1/2 cup packed light brown sugar

Notes: Ham is a great choice for a holiday meal. It can be had at a good price, it practically cooks itself, and everyone in the family loves it!

Apricot Baked Ham

Apricot Baked Ham 

Click image to enlarge.

Course: 

 

  • 1 (4 1/2- to 5-pound) pork loin, trimmed
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 2 teaspoons finely chopped rosemary
  • 4 tablespoons butter, in total
  • 3 medium yellow onions, chopped
  • 2 garlic cloves, chopped
  • 5 firm apples, cored and quartered
  • 1/2 cup hard cider
  • 1/4 cup Calvados (apple brandy)

Chef's note: This is a great recipe for the holiday.

A wonderful Holiday main course

 

Pork Loin with Apples

 

Course: 
  • 2 racks of lamb (each about 1½ pounds)
  • Kosher salt and freshly ground pepper, to taste
  • 8 tablespoons vegetable oil, in all
  • 1 cup panko breadcrumbs
  • 2 teaspoons minced garlic
  • 1 tablespoon minced fresh parsley
  • 1/3 cup Dijon mustard

Chef’s note: People assume rack of lamb — a row of connected rib chops — is complicated to cook at home because they see it so often on restaurant menus. It’s not.

It’s as simple as searing it, roasting it at high heat, and covering it with seasoned breadcrumbs.

Perfect Holiday recipe, your guests will be impressed.

Rack of Lamb with Dijon Mustard 

Rack of Lamb

Course: 

Stuffing

  • 6 tablespoons butter
  • 2 yellow onions, diced
  • 2 ounces chopped garlic
  • 1 pound andouille sausage, finely diced
  • 8 cups crumbled cooked corn bread
  • 8 cups toasted fresh bread crumbs
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups chicken stock
  • 2 large eggs, beaten
  • 12 lb fresh turkey
  • 1 tablespoon vegetable oil
  • Worcestershire gravy (recipe follows

Worcestershire Gravy

  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1/2 cup tamarind paste
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 2 jalapeños, seeded and minced
  • 1/4 cup canned anchovies, chopped
  • 1/4 cup tomato paste
  • 2 whole cloves
  • 2 tablespoons freshly cracked black pepper
  • 1/2 cup dark corn syrup
  • 1 cup molasses
  • 2 cups white vinegar
  • 1 bottle dark beer
  • 1/2 cup orange juice
  • 2 cups water
  • 1 lemon, thinly sliced
  • 1 lime, thinly sliced
  • Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

Holiday Turkey with Cornbread-Andouille Stuffing

Click image to enlarge

Course: 

 

  • 2 cups pecan halves
  • 1 cup plus 1 tablespoon all-purpose flour, in all
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1teaspoon basil (fresh or dried)
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 large egg
  • 1 cup milk
  • 1 stick butter
  • juice from 3 large lemons, seeds removed
  • 2 cups chicken or fish stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  • 6 bass filets
  • salt, to taste

 

Pan Encrusted Bass

 

Course: 

 

  • 1 1/2 cups peanut oil, for frying
  • 12 ounces evaporated milk
  • 1 cup water
  • 1 large egg, lightly beaten
  • Salt and freshly ground white pepper
  • 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
  • 1/2 cup all-purpose flour
  • Chopped dill pickle, for garnish
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon parsley, finely chopped

 

Louisiana Fried Chicken

Louisiana Fried Chicken

 

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