Main Course

Course: 
  • 6 untreated cedar planks (8 to 10 inches long)
  • 1/2 cup olive oil
  •  6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
  • 2 tablespoons Creole seasoning
  • 3 Creole tomatoes
  • 1 cup basil pesto (Recipe follows)
  • 1/2 cup balsamic syrup

Chef Sclafani's Basil Pesto:

  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano
  • 1/3 cup toasted pine nuts
  • 2 cups packed fresh basil leaves
  • 1/4 cup fresh Italian parsley
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup olive oil

Cedar Plank Redfish

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  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Course: 

 

Grilled Shrimp:

  • wooden skewers
  • 2 pounds large headless fresh Louisiana shrimp
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1½ teaspoon garlic salt
  • ½ teaspoon pepper
  • Corn Macque Choux (recipe follows)

Macque Choux:

  • 8 ears fresh corn
  • 2 medium Creole tomatoes
  • 5 strips thickly cut bacon, chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 jalapeño, sliced
  • 1 celery rib, thinly sliced
  • salt, pepper, and hot sauce
  • 1 bunch green onions, sliced

Grilled Shrimp over Macque ChouxGrilled Shrimp over Macque Choux

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Course: 
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon chipotle chili flakes or red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 cup red wine
  • 1 (28-ounce) can whole tomatoes with juice
  • 1/2 cup canned tomato purée
  • 1/2 teaspoon salt
  • 1 andouille sausage (about 1/4 pound), thinly sliced
  • 1 pound dried pasta (such as fettuccine or linguine)
  • 20 medium Louisiana shrimp, peeled and deveined
  • 4 large sea scallops, quartered
  • 6 ounces of meaty white Gulf fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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  • 1 gallon vegetable or peanut oil
  • 2 cups piquillo peppers, canned or packed in oil
  • 2 cups mayonnaise
  • 1 cup rice flour, plus extra for dredging shrimp
  • 1½ cups soda water
  • 1 egg
  • 2 dozen large Louisiana shrimp, cleaned, tail on
  • fresh hergs or greens for garnisn (such as basil, mint, cilantro, mizuna, and/or arugula)
  • white wine vinegar, for dressing
  • Tabasco
  • salt and freshly ground black pepper

John Besh's Crunchy Shrimp Salad

John Besh's Crunchy Shrimp Salad

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Course: 
  • 1 pound dried spaghetti, cooked according to package directions, drained
  • 2 tablespoons olive oil
  • 6 ripe Italian plum timatoes, chopped
  • 1 teaspoon sugar
  • 1 2-ounce jar anchovies in olive oil, drained
  • 4 tablespoons dry white wine
  • 1 7-ounce can tuna in olive oil, drained
  • 1/2 cup pitted black olives, quartered lengthwise
  • 4 1/2 ounces fresh mozzarella, drained
  • salt and pepper to taste
  • fresh basil leaves, for garnish

Spaghetti with Tuna, Anchovies, Olives, and Mozzarella

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Course: 
  • 6 tablespoons olive oil
  • 1/2 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • salt to taste
  • 1 pound squid, cleaned and cut into rings 1/2 inch wide (about 1/2 pound cleaned)
  • 3 large cloves garlic, lightly crushed
  • 1/2 cup chopped fresh flat-leaf parsley
  • red pepper flakes to taste
  • 1 pound small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed
  • 1 pound ripe cheffy tomatoes, halve, or plum tomatoes, seeded and chopped
  • 1 pound spaghetti or linguine

Pirate Spaghetti

Pirate Spaghetti

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Course: 

Redfish

  • 1 egg
  • 1 cup milk
  • 1 tablespoons Creole seasoning
  • 1 cup all-purpose flour
  • 4 4-ounce skinless redfish fillets
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups Pistachio Breading (recipe follows)
  • 8 asparagus spears, trimmed
  • 1/4 cup olive oil
  • 2 extra-large Louisiana strawberries, stems and leaves intact, halved
  • 1 cup Strawberry Beurre Blanc (recipe follows) 

Pecan Breading

  • 1/2 cup coarsely ground pecans
  • 1 cup Panko breadcrumbs
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Strawberry Beurre Blanc

  • 1 shallot, finely minced
  • 1 teaspoon minced garlic
  • 1/2 cup dry white wine
  • juice of 1 lemon
  • 2 tablespoons heavy cream
  • 3 tablespoons cold Strawberry Butter (recipe follows)
  • salt and freshly ground black pepper to taste

Strawberry Butter

  • 1/2 stick unsalted butter, at room temperature
  • 1/2 cup ripe, sliced Louisiana strawberries at room temperature
  • 1 tablespoon sugar

Pecan-Crusted Redfish

Pecan-Crusted Redfish

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