Main Course

  • 1 tablespoon olive oil
  • 1 tablespoon finely minced garlic
  • 2 bunches Swiss chard or mustard greens, about 2 pounds total, trimmed, and sliced into one-inch strips
  • Salt
  • ¼ cup water
  • Creamy Polenta with Parmesan cheese (click here for recipe)
  • 2 tablespoons vinegar
  • 8 eggs
  • Black pepper

Greens with Poached Eggs and Creamy Polenta

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Course: 
  • 1 (4-pound) pork loin
  • Creole seasoning
  • Sausage Jambalaya
  • Butcher twine

For Jambalaya

  • 1/2 pound smoked sausage, finely chopped
  • 1 sweet onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 garlic cloves, minced
  • 2 cups uncooked long grain rice
  • 1 teaspoon Creole seasoning
  • 4 cups chicken broth
  • 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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Course: 
 

  • 1 trimmed beef tenderloin (about 4 pounds)
  • salt and pepper to taste
  • 3/4 teaspoon dried thyme leaves, in all
  • 2½ cups crumbled blue cheese, in all 
  • 1/3 cup plain dry bread crumbs
  • 3 tablespoons olive oil, in all
  • 1 cup port wine
  • 1 cup plus 2 quarts chicken broth, in all
  • 1 large onion, chopped
  • 1 pound pearl barley
  • 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
  • 1 cup dry white wine
  • 7 ounces prewashed baby spinach
  • 1 cup coarsely grated Parmesan cheese
  • 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

Beef Tenderloin with Blue Cheese

Click image to enlarge.

Course: 
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh rosemary, chopped
  • 2 tablespoons garlic, sliced
  • 2 teaspoons lemon zest, freshly grated
  • 1/2 teaspoon crushed red pepper flakes
  • 24 large shrimp (8 to 10 per pound), peeled, deveined, tails left intact
  • 24 slices prosciutto, paper thin
  • salt and freshly ground black pepper to taste
  • lemon wedges for serving

Grilled Shrimp With Prosciutto Rosemary And Garlic

Grilled Shrimp With Prosciutto Rosemary And Garlic 

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Course: 
  • 5 cups chicken broth
  • 3/4 cup apples,diced, unpeeled
  • 1½ cups Arborio rice
  • 6 tablespoons country ham, finely diced, pancetta or prosciutto can be substituted
  • 3/4 cup semi-fry hard cider
  • Asiago cheese for garnish
  • fresh sage leaves for garnish
  • freshly ground pepper to taste

Note:choose firm sweet-tart applese e.g. McIntosh, Stayman, winesap. Hard cider can be found in some super markets and liquor stores and is slightly alcoholic.

Image shows spinach on the side.

Apple And Country Ham Risotto

Apple And Country Ham Risotto 

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Course: 
  • 8 ounces French green lentils
  • 3 whole garlic cloves, peeled
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 6 (6-ounce) center cut salmon fillets, with skin
  • 1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
  • 2¼ teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon Essence, recipe follows
  • 1/3 cup finely chopped onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1 tablespoon minced garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • 1 cup vegetable or chicken stock
  • 1/2 teaspoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh chives

Roasted Salmon and Veggie Lentils

 Roasted Salmon and Veggie Lentils

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Course: 
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 6 ounces smoked or andouille sausage, quartered lengthwise and diced
  • 8 ounces button mushrooms, stems trimmed, caps cut in half then sliced crosswise
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 cup diced leftover cooked vegetables (optional)
  • 1½ cups diced cooked turkey (7 to 8 ounces)
  • up to 2 cups turkey gravy
  • 1 teaspoon chopped fresh thyme
  • salt and pepper
  • 1 tablespoon chopped fresh Italian parsley
  • 1 egg white, beaten to blend with 1 teaspoon water (for wash)
  • 2 purchased pie crusts, thawed and brought to room temperature

Turkey Pot Pie

Turkey Pot Pie  

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