Main Course

Course: 
  • 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 2 ounces pancetta, chopped fine
  • 5 garlic cloves, peeled and smashed
  • 2 (15-ounce) cans cannellini beans, rinsed
  • ½ cup water
  • 2 sprigs fresh rosemary
  • 1 tablespoon chopped fresh parsley

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

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Course: 
  • 6 ounces sweet bell peppers
  • 1 Japanese eggplant
  • 2 ears corn, shucked
  • salt and pepper to taste
  • 1 shallot
  • 2 teaspoons plus 2 tablespoons olive oil, in all
  • 2 cloves garlic, peeled and minced
  • 3-4 sprigs tarragon, leaves washed, stripped, and minced
  • 2 tablespoons butter, softened
  • 2 6—8 ounce drum or other mild fish fillets

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

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Course: 
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 ribs celery, chopped
  • 4 tablespoons butter, melted
  • ¼ cup sliced green onions
  • ¼ cup diced roasted red peppers
  • 1 tablespoon flour
  • 4 ounces Cheddar cheese, grated
  • 1 5.33 ounce can evaporated milk
  • 1 pound crawfish tails
  • Salt and pepper to taste

Crawfish Au Gratin

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Barbecued Chicken

  • 2 cups Abercrombie Sauce (recipe follows)
  • 1 whole chicken, cut into 8 pieces



Abercrombie Sauce

  • ¾ cup butter
  • 1 quart apple cider
  • 1 cup water
  • 2 teaspoons Dijon mustard
  • 1 medium onion, chopped
  • ½ cup Worcestershire sauce
  • 1 cup tomato sauce
  • 1 cup chili sauce
  • Juice of 1 lemon
  • Grated rind of ½ lemon, no white attached
  • 2 garlic cloves, finely chopped
  • 1 teaspoon granulated sugar

Barbecued Chicken

Barbecued Chicken

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Course: 

 

  • 3 cups chicken broth
  • 1 pinch saffron 
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 to 6 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • cayenne pepper
  • 1½ cups rice
  • 1½ pounds boneless, skinless chicken thighs, cubed
  • salt, black pepper, and cayenne pepper to taste
  • chopped parsley for garnish

Chicken Paella

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