Main Course

Course: 

FOR THE BEER BATTER 

  • 1 cup (5 0z/155 g) all-purpose (plain) flour I
  • 1 teaspoon garlic salt 
  • 1/2 teaspoon ground arbol chile or cayenne pepper 
  • 1 cup (8 fl oz/250 ml) beer, preferably dark

 FOR THE CREAMY SAUCE

  • 1/3 cup (3 fl oz/80 ml) mayonnaise l/
  • 1/3 cup (3 oz/90 g) ketchup l
  • 1/3 cup (3 oz/90 g) plain yogurt

 FOR THE TACOS 

  • 1/4 Ib (375 g) red snapper or sea bass fillet
  • 1 teaspoon fresh lime juice 1
  • 1/2 teaspoon garlic salt 
  • 1/4 teaspoon ground arbol chile or cayenne pepper 
  • canola oil for frying 
  • 8 white corn tortillas, about 6 inches (15 cm) in diameter

 FOR SERVING 

  • Your favorite fresh salsa 
  • Finely shredded cabbage 
  • 8 lime quarters 
  • Bottled hot pepper sauce for serving

Crispy Fish Tacos

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Course: 
  • 1/2 cup (1 stick) butter or margarine
  • 6 chicken leg quarters or breast quarters
  • ¼ cup all-purpose flour
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce or diced tomatoes
  • 4 cups water
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
  • 2 pounds whole fresh or frozen (thawed) okra
  • salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

Creole Chicken With Okra

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Course: 
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 or 2 fresh serrano chili peppers, minced
  • 1 green bell pepper, seeded and diced
  • 4 large ripe tomatoes, peeled and chopped
  • ¼ cup minced fresh cilantro
  • 2 tablespoons drained capers
  • 2 tablespoons pimiento-stuffed green olives, rinsed and sliced
  • 2 pickled jalapeño chili peppers, minced
  • ½ teaspoon dried oregano, crumbled
  • ¼ cup white wine
  • salt and freshly ground pepper
  • 1 tablespoon butter
  • 24 jumbo fresh shrimp, peeled and deveined

Shrimp Veracruz

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Course: 

Beef

  • 1 pound steak, any sort
  • 1 tablespoon peanut oil
  • 2 tablespoons oyster sauce
  • 2 teaspoons mild curry powder
  • 1 tablespoon brown sugar

Dressing

  • 1/2 cup rice vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup sugar
  • 2 teaspoons grated or finely minced fresh ginger

To Finish

  • One pound cooked noodles, any kind
  • 1 teaspoon sesame oil

Garnish

  • 1 seedless cucumber, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup chopped mint
  • 1/2 cup chopped cilantro
  • 1 hot pepper, minced
  • 1/2 cup chopped roasted unsalted peanuts or cashews


 

 

Quick Beef Noodle Salad

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Course: 

 Meat Loaf with Red Pepper Sauce

  • 1 Pound ground lean beef (top or bottom round or sirloin)
  • ½ Pound ground veal
  • ½ Pound ground pork
  • 2 tablespoons extra-virgin olive oil or vegetable oil
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • ½ red bell pepper (capsicum), seeded and chopped 
  • 1 teaspoon minced fresh oregano
  • 3 or 4 slices French or Italian bread, preferably day old
  • ⅓ cup milk
  • 1 egg, lightly beaten
  • 2 teaspoons salt
  • Freshly ground pepper
  • ¼ cup dry red wine, or as needed

Roasted Red Pepper Sauce

  • 1½ pounds red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 small white onion, finely diced
  • ½ cup chicken stock or water
  • ¼ teaspoon salt
  • pinch red pepper flakes
  • 1 teaspoon minced fresh marjoram

Meatloaf with Red Pepper Sauce

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Course: 

Maque Choux Sauce

  • 6 ears of fresh yellow or white corn, husks and silk removed
  • 4 strips smoked bacon
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 large ripe tomatoes, peeled, seeded and diced
  • 1 cup diced green onion tops
  • 1/2 cup goat’s milk or low-fat milk
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  •  

Chicken-stuffed Bell Peppers

  • 4 large green bell peppers
  • Water, for boiling
  • 1/2 fresh lemon
  • 4 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 2 pounds ground chicken
  • 1 cup unseasoned bread crumbs
  • 1 cup cooked Louisiana long grain white rice, such as Supreme
  • 2 large eggs, beaten
  • 2 tablespoons Cajun seasoning
  • Dash of hot sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

 

BRINE

  • 1 cup kosher salt
  • 1 head garlic, unpeeled, with the top cut off
  • 8 bay leaves
  • 1 whole trimmed beef brisket, 7 - 9 pounds

SAUCE

  • ½ cup corn oil
  • 2 large white onions, chopped
  • 1 teaspoon kosher salt or coarse sea salt 
  • 1 tablespoon New Mexico chile powder 
  • 2 teaspoons freshly ground black pepper, plus pepper to taste
  • ½ teaspoon each celery seed and ground allspice 
  • ¼ teaspoon ground mace
  • ¼ teaspoon ground cayenne pepper, or to taste 
  • ¼ cup each distilled white vinegar and Dijon mustard
  • 2 tablespoons light brown sugar
  • 1 tablespoon molasses
  • 2 cans (28 oz each) whole plum (Roma) tomatoes with juice
  • granulated sugar and salt to taste

RUB

  • 1 tablespoon each black peppercorns, white peppercorns, celery seed, caraway seed, and mustard seed
  • 1 loaf soft, whit sandwich bread (optional)

Slow-smoked Brisket with Homemade BBQ Sauce

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