Main Course

Course: 
  • 6 tablespoons olive oil
  • 1/2 pound medium shrimp, peeled, deveined, and cut into 1/2-inch pieces
  • salt to taste
  • 1 pound squid, cleaned and cut into rings 1/2 inch wide (about 1/2 pound cleaned)
  • 3 large cloves garlic, lightly crushed
  • 1/2 cup chopped fresh flat-leaf parsley
  • red pepper flakes to taste
  • 1 pound small hard-shell clams, soaked in cool water for 30 minutes and well scrubbed
  • 1 pound ripe cheffy tomatoes, halve, or plum tomatoes, seeded and chopped
  • 1 pound spaghetti or linguine

Pirate Spaghetti

Pirate Spaghetti

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Course: 

Redfish

  • 1 egg
  • 1 cup milk
  • 1 tablespoons Creole seasoning
  • 1 cup all-purpose flour
  • 4 4-ounce skinless redfish fillets
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups Pistachio Breading (recipe follows)
  • 8 asparagus spears, trimmed
  • 1/4 cup olive oil
  • 2 extra-large Louisiana strawberries, stems and leaves intact, halved
  • 1 cup Strawberry Beurre Blanc (recipe follows) 

Pecan Breading

  • 1/2 cup coarsely ground pecans
  • 1 cup Panko breadcrumbs
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper

Strawberry Beurre Blanc

  • 1 shallot, finely minced
  • 1 teaspoon minced garlic
  • 1/2 cup dry white wine
  • juice of 1 lemon
  • 2 tablespoons heavy cream
  • 3 tablespoons cold Strawberry Butter (recipe follows)
  • salt and freshly ground black pepper to taste

Strawberry Butter

  • 1/2 stick unsalted butter, at room temperature
  • 1/2 cup ripe, sliced Louisiana strawberries at room temperature
  • 1 tablespoon sugar

Pecan-Crusted Redfish

Pecan-Crusted Redfish

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Course: 
  • 2 35-ounce cans Italian plum tomatoes (preferably San Marzano)
  • 1/4 cup extra-virgin olive oil
  • 2 medium yellow onions, diced (about 2 cups)
  • 6 to 8 cloves garlic, peeled and chopped fine
  • 5 to 6 meaty pork neck bones (about ¾ pound)
  • 1 pound ground beef
  • 1 pound ground pork
  • Salt
  • 4 bay leaves
  • 1 ½ teaspoons dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled
  • ¾ cup dry white wine
  • ⅓ cup tomato paste
  • 3 to 4 cups hot water

Lidia's Italian-American Pasta Sauce

RECIPE NAME

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Course: 

Filling

  • 2 teaspoons unsalted butter 
  • 2 tablespoons finely chopped yellow onion
  • 1 teaspoon minced garlic 
  • 3/4 pound spinach, stems removed and chopped
  • 3 tablespoons drained and chopped, oil-packed sun-dried tomatoes
  • 2 tablespoons freshly grated good-quality Italian Parmesan cheese Salt and ground white pepper
  • 4 skinless, boneless chicken breast halves, about ¼ pound each
  • 4 thin slices Emmentaler cheese
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose (plain) flour

Mushroom-Wine Sauce

  • 2 teaspoons unsalted butter
  • 1/8 cup thinly sliced yellow onion
  • 1/2 pound fresh white mushrooms, stems removed and thinly sliced
  • 1/4 cup fruity Italian white wine
  • 1/2 cup meat or vegetable stock
  • 1/4 cup heavy (double) cream
  • Salt, ground white pepper and freshly grated nutmeg

Stuffed Chicken Breasts in Mushroom-Wine Sauce

Stuffed Chicken Breasts in Mushroom-Wine Sauce

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Course: 
  • 2 large cloves garlic, finely chopped
  • 3 tablesoons chopped fres parsley
  • 6 tablespoons olive oil
  • 1/2 pound cleaned shrimp, cut into bite-sized pieces
  • salt and pepper to taste
  • 6 cups chicken or fish stock
  • 1 yellow onion, finely chopped
  • 2 cups medium-grain rice 
  • 1/2 cup dry white wine
  • 2 tomatoes, peeled, seeded, and choppet
  • (about 1 cup)
  • 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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