Main Course

Course: 
  • 1 stick butter
  • 1 small onion, chopped
  • 4 green onions, chopped
  • 2 ribs celery, chopped
  • 1 pound Louisiana crawfish tails with their fat or 1 pound large (21-24 count) peeled, deveined Gulf shrimp
  • 1 clove garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups half-and-half
  • 1 tablespoons minced fresh parsley plus additional for garnish
  • salt and freshly ground black pepper to taste
  • 16 ounces pasta of choice, cooked al dente, drained
  • 1/2 cup grated Parmesan cheese

Pasta with Louisiana Crawfish

Pasta with Louisiana Crawfish



Video of Cooking Demonstration Available

 

Course: 

Shrimp

  • 24 colossal (U-10) Gulf shrimp, peeled and deveined
  • 1 cup Shrimp Base (recipe follows)
  • 1 cup heavy cream
  • 2 sticks butter
  • 2 tablespoons freshly ground black pepper
  • hot French bread

Shrimp Base

  • 2 tablespoons olive oil
  • 1 cup shrimp peelings (heads, shells)
  • 1 cup oyster liquor
  • 1 cup Worcestershire sauce
  • 1½ tablespoons cracked black pepper
  • 1½ tablespoons Creole seasoning
  • 1 whole clove garlic
  • 1 bay leaf
  • 2 tablespoons lemon juice

 

 
John Besh Barbeque Shrimp
John Besh BBQ Shrimp

 

Click for Video of Cooking Demonstration

Course: 

Biscuits

  • 3/4 cup baked, pureed, Louisiana sweet potatoes
  • 2 tablespoons brown sugar
  • 1/2 stick butter (4 tablespoons)
  • 4 teaspoons baking powder
  • 1½ cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Seafood Stew

  • 2 tablespoons vegetable oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 tablespoons minced garlic
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup diced mirliton
  • 1/2 cup Abita Amber beer
  • 1 tablespoons Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • kosher salt and freshly ground black pepper to taste

 

 

Louisiana Seafood Stew with Sweet Potato Biscuits

Louisiana Seafood Stew with Sweet Potato Biscuits 

Click for Video of Cooking Demonstration

Course: 

Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup tightly packed fresh spinach leaves, as needed
  • 1 cup Louisiana crawfish tails, chopped
  • 1 tablespoon blackening seasoning
  • 1/4 teaspoon chopped fresh thyme
  • salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • Bayou Sauce (recipe follows)
  • parsely for garnish

Bayou Sauce

  • olive oil as needed
  • 1 tablespoon chopped sun-dried tomato
  • 1 teaspoon minced shallots
  • 1 teaspoon minced capers
  • 1/2 cup heavy cream
  • 1/4 cup white wine
  • juice of half a lemon
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped parsley
  • salt and freshly ground black pepper to taste

 

Crawfish-Stuffed Bayou Chicken

Crawfish-Stuffed Bayou Chicken 

Click for Video of Cooking Demonstration

Shrimp

  • 4 colossal (U-10 count) Gulf shrimp, peeled and deveined
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil

Couscous

  • 2 tablespoons cooked black beans
  • 2 tablespoons julienned sun dried tomatoes
  • 6 tablespoons cooked Israeli couscous
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped green onions
  • salt and fresly ground black pepper to taste

Coulis

  • 2 ounces guava paste
  • 2 ounces water
  • 1 teaspoon Sriracha hot sauce

Seared Gulf Shrimp with Black Bean Couscous and Spicy Guava Coulis 

gall

Click for Video of Cooking Demonstration

Crab Cakes

  • 1 cup panko breadcrumbs
  • 1/2 yellow onion, finely diced
  • 1 tablespoon butter
  • 2 green onions, green parts only, chopped
  • 1/3 cup Bechamel Sauce (recipe follows)
  • 1/2 cup finely grated Parmesean cheese
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon dry mustard
  • 1/2 teaspoon gralic powder
  • salt and freshly ground black pepper to taste
  • 1 pound jumbo lump Gulf crabmeat, picked over
  • 1/4 cup vegetable oil
  • Soy Bean Succotash (recipe follows)
  • Spicy Aioli (recipe follows)

Bechamel Sauce

  • 1 stick butter, cubed
  • 1/4 cup all-purpose flour
  • 1 cup milk, heated but not boiled
  • salt and freshly gound black pepper to taste

Soy Bean Succotash

  • 4 strips thick-cut bacon
  • 1 small onion, finely diced
  • 1 small red bell pepper, finely diced
  • 2 ears fresh corn, shucked, grilled and cut off the cob
    (reserve cobs for making Corn Infused Cream)
  • 1 pound fresh soybeans (edamame), blanched or frozen soybeans defrosted and blanched
  • 1 tablespoon fresh chopped basil
  • 1/4 cup Corn Infused Cream (recipe follows)

Corn Infused Cream

  • 2 corn cobs, kernels removed
  • 1/2 cup heavy cream
  • 1 teaspoon white pepper
  • 1 tablespoon kosher salt

Spicy Aioli

  • 1 tablespoon finely chopped garlic
  • 1 egg yolk
  • 1 whole egg
  • 1 1/2 cups grapeseed oil
  • juice of 1 lemon
  • 1 tablespoon Sambal chile paste
  • salt and freshly ground black pepper to taste

Louisiana Jumbo Lump Crab Cakes
with Soybean Succotash

Crab Cakes 

Click for Video of Cooking Demonstration 

  • 6 large puff pastry shells, cooked according to package directions
  • salt and freshly ground black pepper to taste
  • 1/2 pound extra large (16-20 count) Gulf shrimp, peeled and deveined, tails left intact
  • 4 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked Spanish paprika
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons sherry
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Chopped chives, for garnish

Sizzling Shrimp in Pastry Shell

Sizzling Shrimp in Pastry Shell

 Click for Video of Cooking Demonstration

Course: 
 

Snapper

  • 4 tablespoons paprika
  • 4 teaspoons cayenne pepper
  • 3 teaspoons ground white pepper
  • 3 teaspoons freshly ground black pepper
  • 2 tablespoons salt
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 3 sticks unsalted butter, melted
  • 8 6 oz fillets Fresh-caught Gulf red snapper

 

Leeks

  • 1 1/2 sticks butter, cut into pieces
  • 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
  • 5 leeks, chopped, white and pale green parts only (about 4 cups)
  • salt and freshly ground black pepper to taste
  • 1 tablespoons finely chopped chives

 

Grits

  • 3 cups water
  • 1 cup heavy cream
  • 1 cup stone ground grits
  • 1 tablespoons butter
  • 4 ounces soft goat cheese (chevre)
  • 2 tablespoons chopped flat-leaf parsley
  • 2 leaves fresh basil, cut in a chiffonade
  • 1/4 teaspoon coarsely ground black pepper
  • salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

RECIPE NAME

Click for Video of Cooking Demonstration

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) 

Pistachio Breading

  • 1/2 cup coarsely ground pistachios
  • 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

Pistachio Crusted Redfish over Fire Roasted Asparagus

with Strawberry Beurre Blanc

RECIPE NAME 

 

Course: 

Tuna

  • 2 pounds highest quality Gulf tuna steaks
  • salt and freshly ground black pepper to taste
  • 4 tablespoons pimenton de la vera (Spanish smoked paprika)
  • 1 tablespoon pomace olive oil, or as needed

 

Artichoke and Ham

  • 1 tablespoon pomace olive oil
  • 1 red onion, halved and cut into thin slices
  • 3 cloves garlic, thinly sliced
  • 6 slices Serrano ham cut into 1/8-inch jullienne strips
  • 12 small baby artichokes, trimmed and quartered 
  • juice and zest of 1 lemon
  • 3 tablespoons chopped flat-leaf parsley

 

Garnishes

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons chopped flat-leaf parsley

Pimenton Dusted Gulf Tuna with

Braised Artichokes and Serrano Ham

RECIPE NAME 

Video of Cooking Demonstration Available

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