Main Course

Course: 
 

  • 1 stick butter at room temperature
  • 2 teaspoons ground sage
  • 2 teaspoons ground thyme
  • 2 teaspoons salt, plus more as needed
  • 2 teaspoons coarsely ground pepper, plus more as needed
  • 1 yellow onion, peeled and quartered
  • 2-3 stalks celery, cleaned and cut into 2-inch pieces
  • basic turkey stock, as needed (recipe here)

Perfect Roasted Turkey

Roasted Turkey

Click image to enlarge.

Course: 
 

  • 3 large (10-20 count or larger) dry-pack Scallops per person
  • 1 large acorn squash
  • 2 cups honey
  • 2 cups apple cider vinegar
  • 1/4 cup sherry vinegar
  • 1/4 cup paprika
  • kosher salt
  • coarse ground black pepper
  • olive or vegetable oil

Seared Scallops

 Seared Scallops

Click image to enlarge.

This is not the finished dish but we wanted to show you what perfectly cooked scallops look like

Course: 

 

  • 1 1/2 pounds grouper filets
  • 1/2 pound wild mushrooms (shiitakes will work if you can’t find wild)
  • 1/2 pound mushroom stems
  • 1 bay leaf
  • 2 shallots, roughly chopped
  • 12 each mussels 
  • 1 cup fish sauce (available at Asian markets)
  • 1/4 cup sugar
  • 6 very thin slices of jambon serrano
  • 1 Tbs picked fresh thyme leaves
  • 1/2 Tbs tarragon chopped
  • 1 Tbs snipped chives
  • 2 coffee filters
  • salt & pepper
  • vegetable oil

 

RECIPE NAME 

 

Course: 

 

  • 1 pound fresh pasta 
  • 1 stick butter (do not use margarine)  
  • 1/2 cup chopped onions
  • 3 to 10 cloves garlic, chopped (to your taste)  
  • 1 pound crawfish tails, boiled and peeled 
  • 1 pint half-and-half  
  • 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

Crawfish and Pasta

Click image to enlarge.

Course: 
  • 12 raw colossal shrimp,* unpeeled, with heads and tails left on
  • 2 tablespoons worcestershire sauce
  • 1 1⁄2 tablespoons coarsely ground black pepper**
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced fresh garlic
  • 1 to 3 tablespoons water, divided
  • 1 lemon, use half seeded
  • 1⁄4 pound (1 stick) cold, unsalted butter cut into 1⁄2-inch cubes warm
  • crusty French bread, for serving

*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or pepper mill. The grind is important to the taste of the finished dish.

Note: This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish’s amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp

Italian Barbecue Shrimp 

Italian Barbecue Shrimp

Click image to enlarge

Course: 
  • 1/3 cup cornstarch
  • 1/2 teaspoon cayenne or to taste
  • Salt to taste
  • 3 egg whites
  • 1¼ cups flaked coconut
  • 1½ pounds medium peeled shrimp

Pineapple Salsa

 

  • 1½ cups finely chopped fresh pineapple
  • 1/3 cup chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1/3 cup pineapple preserves
  • 1 tablespoon finely chopped fresh jalapeno
  • 1 tablespoon lime juice

 

Coconut Shrimp with Pineapple Salsa

Coconut Shrimp with Pineapple Salsa

Click image to enlarge

Course: 
  • 1 (8-ounce) package angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 pound sliced mushrooms
  • 1/2 cup chopped green onions
  • 1/3 cup chopped minced garlic
  • 1 tablespoon cornstarch
  • 1 (12 ounce) Can evaporated skim milk, divided
  • 1/3 cup white wine or cooking wine
  • 1 cup packed fresh baby spinach leaves
  • 1 pound lump or white crabmeat, picked through for shells
  • Salt and pepper to taste
  • 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

Crabmeat Angel Hair Pasta

Click image to enlarge

Pages

Subscribe to RSS - Main Course