Main Course

Course: 
  • 1 pound lean ground beef
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • 16-ounce can tomato paste
  • ½ teaspoon oregano
  • 3 teaspoons salt in all
  • ¼ teaspoon black pepper
  • ¼ teaspoon cinnamon
  • 2 tablespoon chili powder 
  • 2 cloves garlic, minced
  • 2 tablespoon grated Parmesan cheese
  • 6½ cups water in all
  • 2 teaspoons salt
  • 4 eggs
  • ½ cup milk
  • 4 cups plain or seasoned breadcrumbs
  • oil for frying
  • 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

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Course: 
  • 4 tablespoons multicolored peppercorns
  • 2 teaspoons red chile flakes
  • 2 teaspoons kosher salt
  • 2 tablespoons honey
  • 4 Louisiana swordfish steaks about 1½-inch thick
  • Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

  • 1 cup dry white wine
  • ½ cup vegetable stock
  • 4 tablespoons dark rum
  • 4 tablespoons rice wine vinegar
  • 2 teaspoon fresh thyme or tarragon, minced
  • 2 lemons, zested and juiced

Swordfish Steak au Poivre

Swordfish Steak au Poivre

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Course: 
  • 2 tablespoons Lawry's Seasoned Salt 
  • 1 tablespoon onion powder 
  • 1 teaspoon garlic powder 
  • 1 teaspoon paprika 
  • Pepper 
  • 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
  • ¾ cup all-purpose flour 
  • 2 tablespoons vegetable oil 
  • 2 onions, quartered through root end and sliced thin crosswise 
  • 1¾ cups water 
  • 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

Southern-Style Smothered Pork Chops

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Course: 

For the chicken and marinade:

  • 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
  • 2 cups buttermilk 
  • 1/4 cup hot sauce, or to taste 
  • 1/2 teaspoon cayenne pepper, or to taste 
  • Coarse kosher salt and freshly ground black pepper 

For the hot oil 

  • 1/4 cup canola oil 
  • 1 tablespoon cayenne pepper, or to taste 
  • 1 tablespoon firmly packed dark brown sugar 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

Nashville Hot Grilled Chicken

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Course: 
  • 10 pounds Boston butt, cubed 
  • 2 pounds pork liver
  • 1 pound green onions, trimmed 
  • 1 pound parsley, trimmed
  • 8 ounces salt
  • 6 tablespoons cayenne pepper 
  • 4 tablespoons black pepper
  • 6 pounds cooked white rice
  • ½ gallon cold water
  • 1 cup chopped pimientos 
  • 75 feet sausage casing

Boudin Blanc

Boudin

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Course: 
  • 2 pounds meaty oxtails or other beefy meat with bones
  • 3 to 4 pounds beef chuck roast
  • salt and pepper
  • flour for dredging
  • ¼ cup butter
  • 1 tablespoon olive oil, more if needed
  • 1 large onion
  • 1 large carrot
  • 2 small celery stalks with leaves
  • 6 cloves garlic, minced
  • 1 cup dry red wine
  • 1 cup chicken or veal stock
  • 1 28-ounce can whole plum tomatoes
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 bay leaves
  • Gremolata (recipe follows)
  • 2 quarts top-quality marinara sauce, or as needed
  • half & half, Parmesan cheese, to finish

 


Gremolata

  • ¼ cup flat-leaf parsley, finely chopped
  • 2½ teaspoons crushed garlic
  • 2½ teaspoons finely grated lemon zest
  • Combine, cover, and refrigerate for 1 hour before using.

Makes a scant half cup.

Slow-Braised Bolognese

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