Main Course

Course: 
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 lbs boneless pork shoulder cut into 1 inch pieces (pork butt OK too)
  • 1 large onion, coarsely chopped
  • 1 cup apple cider
  • 1 cup chicken broth
  • 1 tablespoon fresh parsley, chopped
  • 2 1/2 teaspoons Tabasco or other favorite hot sauce
  • 3 cups butternut squash, raw, diced
  • 2 cups brussels sprouts, each cut in half
  • 1 large apple, peeled, seeded and coarsely chopped

Cider-braised Spicy Pork Stew

Cider-braised Spicy Pork Stew

Click image to enlarge

 

Course: 
  • 1/4 cup olive oil
  • 3 lbs sweet Italian sausages, casings removed
  • 5 cups onions, sliced (about 1 1/4 lbs)
  • 2 red bell peppers, cut into strips
  • 1 1/2 cups dry white wine
  • 2 lbs short pasta e.g. fusilli or bowtie
  • 1 1/2 cups Parmesan cheese, freshly grated
  • 2 cups fresh basil, thinly
  • sliced

Note: The photo shows sausage sliced rather than broken up and pasta is bowtie. Either way is OK but flavors are better distributed when sausage is removed from casing.

Pasta With Sausage Bell Peppers and Basil

 

Pasta With Sausage Bell Peppers and Basil

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  • 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
  • 1/2 bunch green onions, minced
  • 1/2 cup minced celery
  • 1/2 cup red pepper, cut into strips
  • 1/2 cup lettuce, cut into strips
  • 4 hard-boiled eggs, finely chopped
  • 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper, to taste
  • 8 large iceberg or Boston lettuce leaves

 

 

 

 

 

 

Course: 

 

  • 1 dozen live crabs
  • 6 cups whole milk
  • ¼ cup freshly squeezed lemon juice
  • 3 tablespoons Hungarian paprika
  • 2 teaspoons dry mustard
  • 3 tablespoons soy sauce
  • 6 cloves garlic, crushed
  • 1 teaspoon cayenne pepper
  • 2 teaspoons hot garlic sauce
  • kosher salt to taste
  • 2 cups unseasoned flour
  • 3 eggs
  • 3/4 cup of evaporated milk (egg wash)
  • 3 cups seasoned flour (salt and cayenne pepper) to taste

 

RECIPE NAME 

 

Course: 

 

 

  • 2 fryers, about 3 pounds each, cut into serving pieces
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 medium yellow onion, thinly sliced
  • 1 pound fresh button mushrooms, sliced
  • 1/2 cup dry white wine
  • 1 cup beef broth
  • 1 (16-ounce) can stewed tomatoes
  • 1 tablespoon chopped fresh parsley leaves
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves
  • 2 tablespoons all-purpose flour
  • 1/4 cup sliced pimento-stuffed green olives

 

RECIPE NAME 

 

Course: 
  • 2 sticks unsalted butter
  • 1 medium onion, minced
  • 3 ounces Tasso, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups seafood stock
  • 1 cup heavy cream
  • Creole seasoning to taste
  • 3 pounds 16-20 count Louisiana shrimp, peeled and deveined

 

Note: On a diet? Look elsewhere? Ready to indulge? Here you go. This is obscenely good, just mind-bogglingly so. It is also really, really easy and fast.
Serve it over stuffed fish, vegetables, omelets, pasta or add 1 additional cup seafood stock and 1 additional cup heavy cream, call it a soup, and eat it with bread and a spoon.
Life is good.

Louisiana Shrimp and Tasso with Creamsauce

 Louisiana Shrimp and Tasso with Creamsauce

​Click image to enlarge

 

Course: 
  • 1 lb high quality dried or fresh pasta
  • 1/2 cup toasted, coarsely chopped macadamia nuts
  • 1/2 cup (1 stick) softened salted butter
  • 2 tablespoons black or white truffle oil
  • Parmigiano-Reggiano cheese for shaving

Note: Fast and impressive. Acquire truffle oil from gourmet or import food stores. Serve this rich dish with a simple green salad for dinner.

 

Easy, Decadent Fettuccini With Macadamia

Easy, Decadent Fettuccini

 Click image to enlarge

 

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