Side Dish

Course: 

 

  • 6 large mirlitons
  • cups olive oil, in all
  • 3 cloves garlic, thinly sliced 
  • 1 teaspoon crushed red pepper flakes
  • 2 cups plain bread crumbs
  • 1 cup freshly grated Parmesan
  • 1 sprig basil, chopped
  • 1 sprig thyme
  • 1 pound jumbo lump Louisiana crab meat,  picked over
  • ¼ cup Sauce Ravigote (recipe follows)
  • 1 green onion, chopped
  • salt and freshly ground black pepper

Sauce Ravigote

  • 1 cup mayonnaise
  • ¼ cup prepared horseradish
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped chives
  • 1½ teaspoons salt
  • 1 teaspoon white wine vinegar
  • ground cayenne pepper
  • ground white pepper
  • juice of 2 lemons

John Besh's Crab Stuffed Mirliton

Click image to enlarge

 

 

  • 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

Click image to enlarge

 

Course: 
  • 1 (11-ounce) can shoepeg corn
  • 1 cup yellow cornmeal
  • ½ cup flour 
  • 2 tsps baking powder
  • 1 tsp salt
  • 2 tbsps sugar
  • 1 egg, beaten
  • 5 tbsps melted butter, divided
  • ¾ cup milk
  • 4 chicken leg quarters
  • ½ cup diced onions
  • ½ cup diced celery
  • ½ cup diced red bell peppers
  • 1 tbsp minced garlic
  • 6 cups water
  • ¼ tsp rubbed sage
  • ⅛ tsp dried basil leaves
  • ⅛ tsp dried thyme
  • ¼ cup minced pimientos
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • 1 pint oysters with liquid, optional
  • salt and black pepper to taste

Shoepeg Corn Bread Dressing

Click image to enlarge

Course: 
  • 3 large sweet potatoes
  • 1/2 cup coarsely chopped pecans
  • 1/2 cup whole wheat pastry flour, plus more for your hands
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt, plus more for seasoning
  • 3 tablespoons 2 percent milk
  • 1 tablespoon olive oil
  • 1 taglespoon chopped fresh sage
  • 1 teaspoon firmly packed dark brown sugar
  • 1/8 teaspoon freshly grated nutmeg

Sweet Potato Gratin

Click image to enlarge

Pages

Subscribe to RSS - Side Dish