Main Course

Course: 
  • 4 cups chopped cooked chicken
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 (10 ¾-oz.) can cream of chicken soup
  • 1 1 (10 ¾-oz.) can cream of mushroom soup
  • (10-oz.) can diced tomatoes and green chiles
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 12 (6-inch) fajita-size corn tortillas
  • 2 cups (8 oz.) shredded sharp Cheddar cheese

King Ranch Chicken

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Course: 

BREADCRUMBS

  • 1 tablespoon olive oil
  • ½ cup panko breadcrumbs
  • Flaky salt, such as Maldon or Jacobsen



PASTA

  • Kosher salt
  • ¾ pound spaghetti
  • 1 cup chopped walnuts
  • ¼ cup olive oil
  • 4 cloves garlic, chopped
  • One 2-ounce can anchovy fillets
  • 1 teaspoon crushed red pepper flakes
  • ¾ cup chopped flat-leaf Italian parsley
  • Freshly ground black pepper
  • Grated Pecorino Romano cheese, for serving

 

Spaghetti Antalina

Spaghetti Antalina

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Course: 

Special equipment: Deep-fry thermometer

  • 2 hard-boiled large eggs
  • ½ medium onion, finely chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • ¾ pound ground beef chuck
  • 2 tablespoons raisins
  • 1½ tablespoons chopped pimiento-stuffed olives
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (14-ounce) can whole tomatoes in juice, drained, reserving 2 tablespoons juice, and chopped
  • 1 package (10) frozen empanada pastry disks, thawed
  • About 4 cups vegetable oil, for frying

 

Beef Empanadas

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Course: 

Chicken:

  • ½ cup salt
  • 5 pounds chicken drumsticks
  • spice rub of choice (recipes follow)

Barbecue Spice Rub:

Combine the following (makes about ⅓ cup):

  • 3 tablespoons packed brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cayenne pepper

Jerk-Style Spice Rub:

If you can't find whole allspice berries, substitute 2 teaspoons of ground allspice.

  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1½ teaspoons dried thyme
  • 2 tablespoons packed brown sugar
  • 2 teaspoons garlic powder
  • 1½ teaspoons dry mustard
  • ¾ teaspoon salt
  • ¾ teaspoon cayenne pepper

Grind allspice, peppercorns, and thyme in spice grinder or mortar and pestle until coarsely ground. Transfer to bowl and stir in sugar, garlic powder, mustard, salt, and cayenne.

Grilled Chicken Drumsticks

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  • 4 large ears corn, husked
  • 2 celery stalks, trimmed and finely chopped
  • 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
  • 1 to 2 garlic cloves, germ removed and minced
  • 1 tablespoon olive oil
  • Fine sea salt and freshly ground pepper
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 slender stalk fennel with fronds (optional)
  • 5 cups (1¼ liters) water
  • 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
  • ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
  • 4 slices bacon
  • 2 tablespoons white wine
  • ½ cup (120 ml) half-and-half (optional)
  • Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

Fresh Off The Cobb Corn Chowder

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Course: 
  • Pasta with Shrimp in Tomato Cream
  • Kosher salt
  • ¾ pound fusilli
  • 2 tablespoons olive oil
  • 1 pound shrimp, peeled and deveined
  • Freshly ground black pepper
  • 3 scallions, thinly sliced (dark green portion kept separate)
  • 3 cloves garlic, thinly sliced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • ½ cup dry vermouth
  • ½ cup dry-packed sun-dried tomatoes, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup crumbled feta cheese
  • ¼ cup chopped /lat-leaf Italian parsley
  • ¼ cup fresh basil chiffonade

 

Pasta with Shrimp in Tomato Cream

Pasta with Shrimp in Tomato Cream

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