Main Course

Avocado-Mango Topping

  • 1 mango
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 6 sprigs fresh cilantro
  • 6 sprigs fresh mint
  • Juice of 1 lime
  • 1 teaspoon (5 ml) rice vinegar
  • 1 teaspoon (5 ml) simple syrup 
  • 1 avocado, diced
  • 1 tomato, diced
  • ¼ cup (35 g) pine nuts, toasted
  • Sriracha sauce (optional, to taste)



Crab Cakes

  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tablespoons (13 g) leek (the white part only), finely chopped
  • 1 tablespoon (15 ml) olive oil
  • 1 pound ( 455 g) crab meat, chopped
  • Juice of 1 lemon
  • 1 tablespoon (11 g) Dijon mustard
  • ½ cup (60 g) bread crumbs (panko preferably), divided
  • 1 egg, lightly beaten
  • ¼ cup (60 g) aioli or mayonnaise
  • Salt and pepper
  • 2 tablespoons (28 g) unsalted butter

Tropically-Topped Crab Cakes

Tropically-Topped Crab Cakes

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Course: 
  • ½ cup mayonnaise
  • 1 ½ teaspoons sweet pickle relish
  • 1 teaspoon capers, rinsed and minced
  • 1 teaspoon lemon juice, plus lemon wedges for serving
  • ½ teaspoon Dijon mustard
  • 4 (6-to 8-ounce) skin-on red snapper fillets,¾ inch thick
  • 5 teaspoons Cajun-Style Rub
  • 2 tablespoons vegetable oil



Cajun Rub

  • 2 tablespoons coriander seeds
  • ¼ cup celery salt
  • 2 tablespoons paprika
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon

Blackened Red Snapper with Remoulade

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Course: 
  • 4 bone-in, skin-on chicken thighs
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 teaspoon pressed garlic
  • 1 teaspoon dried herbs: Rosemary, oregano, thyme, etc.
  • ½ pound baby potatoes, halved if large
  • 1 small onion, peeled, halved lengthwise, and sliced ½ inch thick crosswise
  • 1 cup grape tomatoes, halved
  • 1 tablespoon garlic, chopped
  • 1 tablespoon olive oil

Slow-Roasted Chicken Thighs

Slow-Roasted Chicken Thighs

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Course: 
  • 4 tablespoons (2 fl oz/60 ml) olive oil 
  • 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
  • kosher salt and freshly ground pepper 
  • 10 ounces (315 g) spinach leaves, tough stems removed 
  • 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
  • ½ cup (2½ ounces/75 g) all-purpose flour
  • 1 cup (4 oz/125 g) plain dried bread crumbs 
  • 2 large eggs 
  • 3½ cups (28 oz/875 g) prepared 
  • marinara sauce 
  • 8 oz (250 g) fresh mozzarella cheese, 
  • preferably buffalo, thinly sliced 
  • 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

Chicken Parmesan with Sautéed Mushrooms and Spinach

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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

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Course: 
  • 1 tablespoon pure olive oil 
  • 2 tablespoons unbleached all-purpose flour 
  • 1 sweet onion, chopped 
  • 1 stalk celery, diced 
  • 1 small green bell pepper, diced 
  • 3 cloves garlic, finely chopped 
  • 1 tablespoon tomato paste 
  • ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
  • 1 pound large shrimp (21/25 count), shelled and deveined 
  • 2 tablespoons chopped fresh flat-leaf parsley 
  • 1/2 teaspoon smoked paprika 
  • ¼ teaspoon cayenne pepper or to taste
  • Coarse kosher salt and freshly ground black pepper 
  • Cooked long grain white or jasmine brown rice, for accompaniment 
  • 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

Smoky Seafood Etouffee

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Stock & Beans:

  • 8 ounces dried kidney beans, red or white
  • 3 teaspoons salt plus more to taste
  • 1 smoked pork shank
  • 1 large onion, quartered
  • 2 celery ribs, coarsely chopped
  • 1 medium carrot,  coarsely chopped
  • 4 cloves garlic, smashed
  • 1 tablespoon peppercorns
  • 2 bay leaves
  • 1 sprig rosemary
  • several parsley sprigs
  • salt to taste
  •  
  • Base:
  • 4 ounces pancetta, ¼ inch dice
  • olive oil as needed
  • 1 cup minced onion
  • ¾ cup diced carrot
  • 2 celery stalks, diced
  • salt to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 14½-ounce can diced tomatoes in juice
  • Parmesan rind, if desired
  • 1 tablespoon minced rosemary
  • black pepper to taste

 

To finish:

  • 3 cups, cut into pieces similar in size to the cooked beans, any mixture of your favorite vegetables: zucchini, yellow squash, green beans, broccoli, cauliflower, etc.
  • 1 cup small pasta such as ditalini or elbow macaroni
  • ½ cup chopped parsley
  • red wine vinegar to taste
  • grated Parmesan, for serving

Weekend Minestrone

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  • 1 pound smoked sausage, sliced crosswise
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 pounds peeled and deveined shrimp
  • 1 to 2 cups water
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup chopped parsley
  • ¼ cup sliced green onion tops
  • hot cooked rice for serving

Old Fashioned Shrimp Stew

Old Fashioned Shrimp Stew

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