Main Course

Course: 

Almond Vinaigrette

  • ½ cup whole almonds, toasted
  • 1 shallot, minced
  • 3 tablespoons white wine vinegar
  • 4 teaspoons honey
  • 2 teaspoons Dijon mustard
  • ½ cup extra-virgin olive oil
  • 3 tablespoons water, plus extra as needed
  • 2 tablespoons minced fresh tarragon
  • salt and pepper

Salmon

  • 2 (2-pound) skin-on salmon fillets, about 1 ½ inches thick
  • 4 teaspoons olive oil
  • Salt and pepper

Oven-Roasted Salmon Fillets with Almond Vinaigrette

Oven-Roasted Salmon Fillets with Almond Vinaigrette

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Course: 
  • 4 tablespoons oil, divided
  • 1½ sticks unsalted butter, divided, ½ stick chilled
  • 4 ounces Creole seasoning
  • 4 snapper fillets, skinned, bones removed
  • 20 jumbo shrimp, peeled and deveined
  • zest of 2 lemons
  • 6 cloves of garlic, minced
  • 1 teaspoon dry thyme or 5 sprigs fresh, stemmed and chopped
  • 2 sprigs rosemary, stemmed and chopped
  • juice of 2 lemons
  • ½ cup white wine
  • pinch of salt
  • 1 bunch parsley, chopped

Snapper wtih Lemon-Butter Shrimp

Snapper wtih Lemon-Butter Shrimp

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  • 4 pounds boneless pork butt, cubed
  • salt and pepper to taste
  • 1 teaspoon granulated onion
  • ½ teaspoon granulated garlic
  • 1 tablespoon cooking oil
  • 1 large yellow (sweet) onion, halved lengthwise and thinly sliced crosswise
  • 1 teaspoon smoked paprika
  • 1 teaspoon hot paprika
  • 1 tablespoon beef bouillon*
  • ¼ cup molasses (not blackstrap)
  •  

Pressure cooker: 

  • ½ cup water
  • ¼ cup cider vinegar

Slow-cooker:

  • 2 cups water
  • 1 cup cider vinegar

*If not using beef bouillon, substitute condensed beef broth for the water

Instant Pot or Slow Cooker Braised Pork Manwiches

Braised Pork Manwich

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Course: 
  • 1 medium lemon
  • 1 pound fresh Italian sausage links, hot or mild
  • olive oil as needed
  • 1 medium yellow onion, coarsely chopped
  • 6 cloves garlic, minced
  • ¼ cup chopped fresh rosemary
  • 2 19-ounce cans cannellini beans, drained and rinsed
  • chicken stock as desired
  • salt and pepper to taste
  • hot buttered French bread, for serving

White Beans with Italian Sausage

White Beans with Italian Sausage

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Course: 

Baked Stuffed Fish

  • 2 onions, chopped
  • 4 stalks of celery, chopped
  • 1 bell pepper, chopped
  • ½ cup butter
  • 2 10-ounce cans of tomatoes with chilies
  • 1 8-ounce can of tomato sauce
  • salt, pepper, cayenne, to taste
  • ¼ cup chopped parsley
  • ¼ cup chopped green onion tops
  • 1 5-pound whole fish, cleaned and head removed
  • Shrimp and Crab Stuffing (recipe follows)



Shrimp and Crab Stuffing

  • 1 onion, chopped
  • ½ bell pepper, chopped
  • ¼ cup of oil
  • ½ pound of peeled and deveined shrimp
  • ½ pound of crab meat
  • salt, black pepper, and cayenne pepper to taste
  • ¼ cup of water

Baked Stuffed Fish

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Course: 
  • 1½ pounds jumbo or extra-large shrimp
  • ½ cup (2½ oz/75 g) all-purpose flour
  • Kosher salt and freshly ground pepper
  • 2 tablespoons olive oil, plus more as needed
  • 12 tablespoons unsalted butter
  • 3 cloves garlic,minced
  • ¼ cup  dry white wine
  • Finely grated zest from 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons finely chopped fresh parsley
  • Lemon wedges for serving

 

Garlicky Shrimp Scampi

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Course: 
  • 11 tbsp. unsalted butter, melted
  • Kosher salt, to taste
  • 12 oz. pasta, such as rigatoni
  • 2 slices crustless white bread
  • 2 tsp. minced fresh thyme
  • 1 small onion, minced
  • ½ cup flour
  • 3 cups milk
  • 2 cups heavy cream
  • 12 oz. grated sharp cheddar cheese
  • 8 oz. cooked ham (any variety will do), roughly chopped
  • 3 oz. blue cheese, crumbled
  • ½ cup minced flat-leaf parsley
  • ¼ tsp. hot sauce, such as Tabasco
  • 4 scallions, minced
  • ¼ tsp. freshly ground black pepper
  • ⅛ tsp. freshly ground nutmeg

Creamy Mac & Cheese

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