Main Course

Chopped Salad

  • 8 cups romaine lettuce
  • ½ cup roughly chopped shaved carrot (we used a vegetable peeler)
  • ¼ cup minced green onion
  • ½ cup diced orange bell pepper
  • ½ cup sliced grape tomatoes
  • ½ cup diced cucumber
  • ½ cup fresh sweet corn cut from the cob
  • ¼ cup diced purple onion
  • Pickled Green Tomato Vinaigrette (recipe follows)
  • Fried Fish Croutons (recipe follows)

Pickled Green Tomato Vinaigrette

  • 1 cup drained pickled green tomato relish, reserve liquid
  • ½ cup reserved liquid from pickled green tomato relish
  • 3 tablespoons cane vinegar
  • cup extra-virgin olive oil

Fried Fish Croutons

  • 1 pound firm white-fleshed fish fillets
  • cornmeal-based fish fry (we used Louisiana Fish Fry)
  • cooking oil for frying

Chopped Salad with Fried Fish Croutons

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CHUTNEY

  • 1 tablespoon canola oil
  • Kernels from 2 ears yellow corn (about 1-1/2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup diced red bell pepper
  • 1 tablespoon minced jalapeho chile
  • 3 tablespoons minced red onion
  • 1 cup diced fresh pineapple
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

CRAB CAKES

  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped red onion
  • 3 tablespoons minced fresh cilantro
  • 1 egg
  • 1/4 cup mayonnaise,
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon cayenne pepper
  • 1-1/2 cups panko bread crumbs
  • 1 pound fresh jumbo lump crabmeat, cartilage and shell bits removed (about 3 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup canola oil

Crab Cakes with Corn and Pineapple Chutney

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Course: 

Chicken Pot Pie

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 6 ounces smoked or andouille sausage, quartered lengthwise and diced
  • 8 ounces button mushrooms, stems trimmed, caps cut in half, then sliced crosswise
  • salt and pepper
  • 2 cups frozen mixed vegetables, thawed
  • ½ cup diced leftover cooked vegetables (optional)
  • 1½ cups diced cooked chicken (7 to 8 ounces), up to 2 cups chicken gravy (recipe follows)
  • 1 teaspoon chopped fresh thyme
  • 1 cup petits pois peas
  • 1 tablespoon chopped fresh Italian parsley
  • 1 egg white, beaten and blended with 1 teaspoon water (for wash)
  • 2 purchased pie crusts, thawed and brought to room temperature

 

Chicken Gravy 

  • 6 cups chicken stock 
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 6 tablespoons all-purpose flour 
  • salt, pepper, and hot sauce 

Chicken Pot Pie

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Course: 
  • 2 lbs sirloin strip steak

Marinade:

  • ½ cup fresh lime juice
  • ¼ cup tequila
  • 2 tablespoon vegetable oil
  • 1 large garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

Vegetables:

  • 1 tablespoon vegetable oil
  • 1 large white onion, halved and thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1 large yellow pepper, thinly sliced
  • ½ teaspoon salt

Southwestern Rice 

  • 1 tbsp olive oil
  • 1 small white onion, finely chopped 
  • 1 green pepper, diced 
  • 1 small garlic clove, minced 
  • 2 cups chicken broth 
  • 1 cup uncooked long grain rice 
  • ½ tsp ground cumin
  • ½ teaspoon chili powder
  • 1 cup canned black beans, rinsed and drained
  • 1 cup bottled salsa
  • 8 (8-inch) flour tortillas
  • ½ cup sour cream
  • ½ cup bottled salsa

Beef Fajitas with Southwestern Rice

Beef Fajitas with Southwestern Rice

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Course: 
  • 1 tablespoon extra virgin olive oil 
  • 1/2 pound baby bella mushrooms, thickly sliced
  • 2 cups sliced (1/2-inch-thick) green onions
  • 1 cup sun-dried tomatoes, cut into strips
  • 2 pounds leftover grilled sirloin, thinly sliced 
  • ¼ cup dried garlic
  • 2 tablespoons seasoning sauce or steak sauce
  • 1(16-ounce) jar alfredo sauce,heated
  • 1 pound fettuccine, cooked al dente according to package directions 
  • 1 cup grated Parmesan cheese

Grilled Sirloin Alfredo

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Course: 
  • 6 untreated cedar planks (8 to 10 inches long)
  • 1/2 cup olive oil
  •  6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
  • 2 tablespoons Creole seasoning
  • 3 Creole tomatoes
  • 1 cup basil pesto (Recipe follows)
  • 1/2 cup balsamic syrup

Chef Sclafani's Basil Pesto:

  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano
  • 1/3 cup toasted pine nuts
  • 2 cups packed fresh basil leaves
  • 1/4 cup fresh Italian parsley
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup olive oil

Cedar Plank Redfish

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  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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Course: 

 

Grilled Shrimp:

  • wooden skewers
  • 2 pounds large headless fresh Louisiana shrimp
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 1½ teaspoon garlic salt
  • ½ teaspoon pepper
  • Corn Macque Choux (recipe follows)

Macque Choux:

  • 8 ears fresh corn
  • 2 medium Creole tomatoes
  • 5 strips thickly cut bacon, chopped
  • 1 red onion, finely chopped
  • 3 garlic cloves, minced
  • 2 jalapeño, sliced
  • 1 celery rib, thinly sliced
  • salt, pepper, and hot sauce
  • 1 bunch green onions, sliced

Grilled Shrimp over Macque ChouxGrilled Shrimp over Macque Choux

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Course: 
  • 3 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon chipotle chili flakes or red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 cup red wine
  • 1 (28-ounce) can whole tomatoes with juice
  • 1/2 cup canned tomato purée
  • 1/2 teaspoon salt
  • 1 andouille sausage (about 1/4 pound), thinly sliced
  • 1 pound dried pasta (such as fettuccine or linguine)
  • 20 medium Louisiana shrimp, peeled and deveined
  • 4 large sea scallops, quartered
  • 6 ounces of meaty white Gulf fish fillet, cut into 1-inch cubes

Seafood Pasta with Andouille Sausage

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