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Catfish and Shrimp La Fitte Click image to enlarge |
Main Course
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Cane Braised Beef Shortribs Click image to enlarge Note: This image is a generic braised shortrib, yours will vary as the bone is left here and served on mashed potato. |
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Traditional "Mahatma Rice" Jambalaya Click image to enlarge |
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Fried Crawfish Remoulade Click image to enlarge Note: Photo here shows crawfish with cucumber but easily replaced with potato slices in our recipe. Then covered with the sauce. |
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Vegetable, Pecan and Shrimp Pasta Click image to enlarge |
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Shrimp With Pasta Click image to enlarge |
Note: Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees. (You can purchase a surface thermometer, or pyrometer, to measure dry temperature of griddle or aluminum skillet.) If you omit butter stages, bronzing produces delicious reduced-fat meat and fish dishes. Just spray griddle or skillet surfaces with nonstick cooking spray just before adding meat. |
Bronzed Catfish Click image to enlarge |
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