Main Course

Course: 

Lasagna:

  • 24 ounces ricotta cheese
  • 1 ball fresh mozzarella, grated
  • 1 cup chopped fresh parsley (optional)
  • salt and finely ground pepper to taste
  • 3 eggs
  • 1 quart Rose’s Marinara Sauce (recipe follows)
  • 1 package lasagna noodles, cooked in salted water until barely al dente
  • cooking oil
  • ½ cup freshly grated Parmesan cheese

 

Rose's Marinara Sauce

  • 2 28-ounce cans plum tomatoes, preferably   San Marzano
  • ¼ cup olive oil
  • 3 cloves garlic, in all
  • 1 tablespoon finely chopped parsley
  • 2 tablespoons finely chopped basil
  • salt and pepper to taste
  • 1 teaspoon sugar (optional)
  • 1 whole dried hot red pepper (optional)

Jim's Three-Cheese Lasagna

Jim's Three-Cheese Lasagna

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Course: 
  • 1/4 cup flour
  • 1/4 cup cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 2 pounds Louisiana crab meat
  • 6 slices of sandwich bread, crusts removed
  • 1/4 cup sliced green onion tops
  • 1 tablespoon minced parsley
  • salt, pepper, and cayenne to taste
  • bread crumbs, for topping

Baked Stuffed Crab

Baked Stuffed Crab

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Course: 
  • ½ cup of chopped onions
  • ½ cup of chopped celery
  • ¼ cup of butter 
  • 2 eggplants, peeled, diced or sliced, boiled, and drained
  • 1 cup of bread crumbs
  • 1 pound of boiled shrimp, peeled and chopped
  • ½ pound of crab meat
  • 2 eggs, beaten 
  • ¼ cup of chopped green onion tops
  • ¼ cup of chopped parsley
  • salt, black pepper, and cayenne pepper, to taste

Eggplant and Seafood Casserole

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Course: 
  • 1½ cups (3 sticks) butter 
  • 3 cups chopped onions 
  • 2 cups chopped green bell peppers 
  • 1 cup chopped celery 
  • ½ cup all-purpose flour 
  • ½ cup chopped fresh parsley 
  • 1½ pounds medium shrimp, peeled and deveined 
  • 1½ pounds peeled crawfish tails 
  • 2 cups half-and-half 
  • 1 pound Velveeta or American cheese, cubed 
  • 2 tablespoons chopped pickled jalapeño peppers 
  • 2 teaspoons chopped garlic 
  • salt 
  • cayenne pepper 
  • 1 pound fettuccine, cooked according to the package directions and drained 
  • 1 cup grated Parmesan cheese 

Shrimp and Crawfish Fettuccini

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Course: 

2 tablespoons unsalted butter 

  • 2 tablespoons olive oil 
  • 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
  • Kosher salt and freshly ground pepper 
  • 40 cloves garlic, peeled but left whole 
  • ¼ cup (2 fl oz/60 ml) dry white wine 
  • ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
  • 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
  • 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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Course: 

THE BACON BREAD CRUMBS

  • 8 slices raw bacon
  • 4 cups bread crumbs
  • 5 fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • salt and freshly ground black pepper, to taste Creole seasoning, to taste

 

THE FRIED OYSTERS

  • 16 shucked fresh oysters
  • 3 cups all-purpose flour
  • 4 tablespoons Creole seasoning, divided
  • 3 large eggs
  • 1 cup whole milk
  • the reserved bacon bread crumbs
  • the reserved bacon fat
  • salt and freshly ground black pepper, to taste
  • 3 basil leaves, cut into narrow strips
  • 1 cup microgreens
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped preserved lemon*
  • 4 tablespoons crumbled chetvert cheese 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

Bacon-Crusted Oysters

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Course: 

The Mushrooms:

  • 1 ounce dried porcini mushrooms
  • 1/4 cup extra-virgin olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons finely chopped French shallot
  • 1/2 pound shiitake mushrooms
  • 1 pound oyster mushrooms
  • 2 tablespoons dry white wine
  • 2 tablespoons brandy
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons minced parsley
  • 1/2 teaspoon minced fresh chervil
  • 1/4 teaspoon finely snipped chives

The Roux:

  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour

The Sauce:

  • 40 shucked fresh oysters
  • 2 cups oyster juices (liquor)
  • 2 tablespoons butter
  • 1 tablespoon finely chopped French shallots
  • 1/4 cup dry white wine
  • 2 tablespoons dark roux
  • 2 ounces (114 cup) demi-glace 
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely chopped fresh chervil
  • 12 teaspoon finely snipped fresh chives

Final Assembly:

  • 2 tablespoons unsalted butter
  • the 40 reserved oysters
  • 1 tablespoon minced French shallots
  • 1 garlic clove, mashed and minced to produce 1 teaspoon
  • 1 teaspoon chopped fresh thyme
  • 1 cup coarse French-bread crumbs
  • salt and freshly ground pepper, to taste

Oyster and Mushroom Tart

Oyster and Mushroom Tart

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Course: 
  • 10 gallons water
  • 3 dozen live Louisiana crabs
  • 1 8-ounce bottle Zatarain’s liquid crab boil
  • 1 cup iodized salt
  • 3 pounds Zatarain’s Pro Boil
  • 1 cup cayenne pepper
  • 2 cups lemon juice
  • 6 lemons, halved
  • 6 oranges, halved
  • 4 large yellow onions, halved
  • 2 pounds small red bliss potatoes
  • 3 heads garlic, tops cut off to expose toes
  • 1 pound fresh button mushrooms
  • 2 pounds smoked sausage, cut into 1-inch pieces
  • 6 ears fresh or frozen corn, snapped in half
  • 10 pounds  Louisiana shrimp
  • 1 5-pound bag of ice

Louisiana Seafood Boil

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