Side Dish

Course: 
  • 1 egg
  • 2 tablespoons milk
  • ½ teaspoon salt
  • ½ teaspoon fleshly ground pepper 
  • ½ cup sifted all-purpose (plain) flour 
  • ¾ cup yellow cornmeal 
  • vegetable oil for frying
  • 3 firm green (unripe) tomatoes, cored and cut into 12 slices
  • salt and fleshly ground black pepper to taste
  • sprigs of flesh thyme for garnish (optional)

Fried Green Tomatoes

Click image to enlarge

 

Course: 
  • 6 large artichokes 
  • salt

FOR THE STUFFING 

  • 1 1/4 cups extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes 
  • 2 cups dried bread crumbs
  • 1 cup freshly grated Parmesan cheese
  • Leaves from 1 sprig fresh basil, chopped 
  • Leaves from 1 sprig fresh thyme 
  • 1 pound medium shrimp, peeled and chopped 
  • Freshly ground black pepper 
  • 1 pound jumbo lump crabmeat, picked over 
  • 1/4 cup Basic Sauce Ravigote (click for recipe)
  • 1 green onion, chopped

Chef John Besh's Stuffed Artichokes

Click image to enlarge

  • 3 pounds fresh headless Louisiana shrimp 
  • 3 lemons
  • salt, black pepper and crab boil
  • 3 cups cane vinegar
  • ¾  cup sugar
  • 2 teaspoons crushed red pepper flakes
  • ¼ cup fresh chopped parsley
  • ¼ cup fresh chopped basil
  • 4 teaspoons ground celery seed
  • 2 cups olive oil
  • 1 red onion, sliced 
  • 3 bell peppers, large dice (red, yellow &/or green)
  • 4 jalapeño peppers, sliced 
  • 2 small cucumbers, sliced
  • 3 garlic cloves, sliced
  • 10 pickled pearl onions, in juice
  • 2 tablespoons capers
  • 10 allspice berries
  • 4 fresh bay leaves

Scott Varnedoe's Pickled Shrimp

Scott Varnedoe's Pickled Shrimp

Click image to enlarge

 

  • 1 rotisserie chicken, cooled, skinned, deboned and chopped
  • 1 bunch green onions, thinly sliced
  • 1 red bell pepper, finely chopped
  • 4 stalks celery, chopped
  • 1 jalapeño pepper, fined chopped (or to taste)
  • 1/2 red onion, finely chopped
  • 3/4 cup raisins, Craisins, or dried cranberries 
  • 1 cup grapes, sliced, to taste 
  • 1/2 cup mild cheddar cheese, finely shredded
  • 3/4 cup mayonnaise, or more as needed
  • 1 tablespoon mustard
  • pepper
  • 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

Click image to enlarge

Pages

Subscribe to RSS - Side Dish