Main Course

Course: 
  • 2 large boneless skinless chicken breasts (about 8 ounces each)
  • Kosher salt and freshly ground black pepper 
  • 1 large lemon 
  • 1/4 cup all-purpose flour 
  • 1 tablespoon olive oil 
  • 6 tablespoons unsalted butter 
  • 5 large cloves garlic, thinly sliced 
  • 1/2 cup dry white wine 
  • 1/4 cup brined capers, drained 
  • 1/4 cup flat-leaf parsley leaves, roughly chopped 

Chicken Piccata

Chicken Piccata  

Click image to enlarge

Course: 
  • 4 skinless boneless fish fillets 
  • 2 tbsp (30 ml) vegetable oil, divided 3 tbsp (23 g) Cajun seasoning 
  • 1 teaspoon dried oregano 
  • 1 Ruby Red grapefruit 
  • 2 clementines 
  • 1 orange 
  • 3 cups (90 g) packed baby salad leaves 
  • ½ small head radicchio, sliced into thin strips 

Avocado Dressing

  • 1 ripe avocado, peeled and pitted 
  • 1 cup (40 g) packed fresh cilantro, chopped 
  • 1 teaspoon lime juice 
  • 1 clove garlic, peeled 
  • 2 tablespoons (28 g) mayonnaise 
  • 2 tablespoons (30 g) sour cream 
  • 2 tablespoons (10 g) shredded Parmesan cheese 
  • ½ teaspoon salt 
  • Pinch of freshly ground black pepper 
  • ½ cup (120 ml) water

Blackened Fish Citrus Salad with Avocado Dressing

Blackened Fish Citrus Salad with Avocado Dressing

Click image to enlarge

Course: 
  • 4 tablespoons oil
  • 1 ½ sticks unsalted butter, ½ stick chilled
  • 4 ounces Creole seasoning or blackened 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, leaves removed and chopped
  • 2 sticks rosemary, stemmed and chopped
  • juice of 2 lemons
  • ½ cup white wine
  • pinch of salt
  • 1 bunch parsley, chopped

Snapper with Lemon Butter Shrimp

Snapper with Lemon Butter Shrimp

Click image to enlarge

 

Course: 
  • 1 pound top beef found, cut into 4 thin slices
  • ¼ pound provolone cheese, cut into 4 thin slices
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons minced garlic
  • 3 tablespoons chopped, peeled carrot
  • 4 teaspoons plus 2 tablespoons chopped celery
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup chopped red onion
  • ½ cup plus 2 tablespoons Italian red wine
  • 2 28-ounce cans plum tomatoes, drained and puréed (3½ cups purée)
  • Salt and pepper to taste

Neapolitan-Style Braised Beef Braciole

Neapolitan-Style Braised Beef Braciole

Click image to enlarge

 

Course: 

Black Pepper and Lemon Dressing

  • Juice of 1 lemon
  • 3 tbsp (45 ml) olive oil
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 clove garlic, peeled and minced
  • ½ tsp light brown sugar
  • 1 tbsp (4 g) finely chopped fresh parsley

 

Shrimp Salad

  • 8 oz (227 g) cooked medium shrimp, peeled, deveined, tails removed
  • 3 cups (450 g) cooked and cooled penne pasta (see Tip)
  • 2 tbsp (30 ml) olive oil
  • 1 zucchini, sliced into bite-size chunks
  • 1 head broccoli, broken in florets
  • 4 oz (113 g) asparagus, ends trimmed
  • 1 cup (85g) snap peas 
  • 2 cloves garlic, peeled and minced ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 10 mixed-color tomatoes, sliced in half
  • 3 cups (90 g) packed baby spinach leaves
  • 3 tbsp (15 g) shredded Parmesan cheese


 

Shrimp Primavera Pasta Salad

Shrimp Prima Vera Pasta Salad

Click image to enlarge

 

Course: 
  • 3 tablespoons grapeseed or other neutral oil, divided
  • 3 large shallots, finely chopped (1 cup)
  • 4 medium garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 2 serrano chilies. stemmed and sliced into thin rings, divided
  • 2 pounds boneless country­-style pork ribs. trimmed and cut into 1-inch pieces
  • 3 tablespoons soy sauce
  • Kosher salt and ground black pepper
  • 3 tablespoons molasses (not blackstrap)
  • 1 tablespoon lime juice, plus lime wedges, to serve
  • Steamed jasmine rice, to serve
  • ½ cup lightly packed fresh cilantro

Sweet Soy Braised Pork

Click image to enlarge

 

Course: 
  • 2 tablespoons butter
  • 4 large tomatoes, chopped
  • 2 jalapeños, stemmed and minced
  • ½ teaspoon salt
  • 1¼ pounds peeled and deveined raw shrimp
  • 1 recipe Creamy Grits (recipe follows)
  • 2 tablespoons chopped fresh parsley for garnish

 

Creamy Grits

  • 1 quart heavy cream
  • 1 cup quick grits (not instant)
  • ¼ cup sugar
  • 1½ teaspoons salt, plus additional as desired
  • Eddie Hernandez' Shrimp and Grits
  • Eddie Hernandez' Shrimp and Grits
  • Click image to enlarge

 

  • 1 tablespoon vegetable oil
  • 8 ounces raw shrimp, peeled and deveined, tails removed
  • 2 cloves garlic. peeled and minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon red pepper flakes
  • 1 cup packed baby spinach leaves
  • 1 small pineapple, peeled and chopped into small chunks
  • 1 large ripe mango, peeled, pitted and chopped into small chunks
  • 10 grape tomatoes. quartered
  • 1 kiwifruit, peeled and chopped into small chunks
  • ½ red onion, finely chopped
  • 2 jalapeño peppers, sliced
  • ⅓ cup chopped fresh cilantro, in all
  • Lime Dressing (recipe follows)
  • Lime wedges, tortilla chips, for serving

     

 

Lime Dressing

  • Juice of 2 limes
  • 3 tablespoons olive oil
  • 1 teaspoon honey
  • Salt, pepper, and red pepper flakes to taste
  • 2 tablespoons finely chopped cilantro

Spicy Tropical Shrimp Salad

Click image to enlarge

 

Pages

Subscribe to RSS - Main Course