Main Course

Course: 
  • 2 cups 170-190 shrimp, peeled and deveined 
  • 3/4 cup heavy duty mayonnaise 
  • 3 tbsps flour 
  • 4 eggs, beaten 
  • 1 3/4 cup heavy whipping cream 
  • 1/4 cup finely diced celery 
  • 1/4 cup finely diced red bell pepper 
  • 1 tbsp diced garlic 
  • 1/4 cup julienned andouille sausage 
  • 112-ounce package grated Swiss cheese
  • salt and cracked black pepper to taste 
  • 2 9-inch pie shells, unbaked

Bayou Shrimp Quiche

Bayou Shrimp Quiche

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Course: 
  • ¼ cup capers, rinsed 
  • 1 pound yellow summer squash, sliced into ¼-inch-thick rounds 
  • 12 ounces plum tomatoes, cored and sliced into ½-inch-thick rounds 
  • 4 (6- to 8-ounce) skinless cod fillets, 1 inch thick 
  • 1 lemon, sliced into ¼-inch-thick rounds 
  • Extra-virgin olive oil 
  • Table salt 
  • Pepper

Grilled Fish and Summer Squash Packets with Crispy Capers

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Course: 

Broth

  • 8 cups water or clam juice
  • 1 dozen large clams, cleansed
  • ¼ teaspoon crumbled thread saffron
  • Salt
  • 2 sprigs parsley
  • 2 dried mild New Mexico peppers, cored and seeded (otherwise use 2 tablespoons sweet paprika, preferably Spanish smoked, and 1 fresh red bell pepper)
  • 4 small whole tomatoes

Paella

  • 1 pound small to medium shrimp in their shells
  • Salmorreta Red Pepper Sauce (recipe follows)
  • 16 to 24 extra-large shrimp in their shells, preferably with heads
  • 2 large cleaned squid (about 1/2, pound), with or without tentacles, finely chopped
  • 8 tablespoons olive oil
  • 12 cloves garlic, minced
  • 2 tablespoons minced parsley
  • 1 teaspoon sweet paprika, preferably Spanish smoked
  • 3 cups imported Spanish or Arborio short-grain rice

Salmorreta Sauce

  • 2 tomatoes (reserved from the seafood stock)
  • 2 mild New Mexico peppers, finely chopped
  • 2 teaspoons smoked paprika
  • 2 tablespoons minced parsley
  • 6 cloves garlic, minced
  • ¼ teaspoon kosher sale
  • 6 tablespoons extra-virgin olive oil

Shrimp Paella with Salmoretta Red Pepper Sauce

Shrimp Paella with Salmoretta Red Pepper Sauce

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Course: 
  • 4 tablespoons toasted sesame oil
  • 1 2-inch piece fresh ginger, peeled and sliced into 12 thin coins
  • 8 garlic cloves, smashed and peeled
  • 1 bunch (about 8) scallions (white and green parts), cut into 2-inch lengths
  • 3 to 4 dried red chiles, or ½ teaspoon red chile flakes
  • ½ cup unsalted roasted cashews
  • 6 boneless chicken thighs (about 2 pounds; preferably with skin on, but off is okay), cut into 2-inch chunks
  • 1/3 cup rice wine or dry sherry
  • 3 tablespoons dark soy sauce or tamari
  • 4 pitted dates, thinly sliced
  • 3 cups fresh basil or cilantro leaves, or a combination
  • Rice vinegar or fresh lime juice to taste, for serving

Sesame Chicken with Dates and Cashews

Sesame Chicken with Dates and Cashews

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Course: 
  • 8 (5-to 7-ounce) bone-in chicken thighs, trimmed
  • Salt and pepper
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 2 ounces pancetta, chopped fine
  • 5 garlic cloves, peeled and smashed
  • 2 (15-ounce) cans cannellini beans, rinsed
  • ½ cup water
  • 2 sprigs fresh rosemary
  • 1 tablespoon chopped fresh parsley

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

Braised Chicken Thighs With White Beans, Pancetta, and Rosemary

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