Main Course

Course: 
  • 1 pound large shrimp
  • 6 cloves garlic, minced, divided
  • 1 lemon, zested and juiced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 2 cans white beans (drain 1 can)
  • 4 tablespoons butter
  • ½ cup dry white wine or stock
  • 3 cups chicken stock
  • ½ cup finely chopped parsley leaves

White Bean Scampi Stew

White Bean Scampi Stew

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Course: 
  • 3 dozen ten to twelve count head-on shrimp
  • 1 pound jumbo lump crabmeat
  • ½ cup melted butter
  • ½ cup finely diced onions
  • ¼ cup finely diced celery
  • ¼ cup finely diced red bell pepper
  • 2 tablespoons finely diced garlic
  • ½ cup sliced green onions
  • 1 teaspoon dried thyme
  • 1 tsp dried basil
  • 1 tablespoon Creole mustard
  • 1 tablespoon dry sherry
  • ½ cup bechamel sauce
  • ¾ cup seasoned Italian
  • bread crumbs
  • salt and cracked black pepper to taste
  • ½ cup melted butter ½ cup dry sherry
  • 1 cup water

Jumbo Shrimp Viala

Jumbo Shrimp Viala

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Course: 
  • ¾ cup (5 oz/155 g) French green lentils, picked over, rinsed, and drained
  • 4 cups (32 fl oz/11) chicken stock or prepared low-sodium broth
  • 4 Tbsp (2 fl oz/60 ml) olive oil
  • 1 red onion, finely chopped
  • 1 celery stalk, finely diced
  • 1 carrot, peeled and finely diced
  • 1 small red bell pepper, seeded and finely diced
  • 3 Tbsp fresh lemon Juice
  • 2 Tbsp finely chopped fresh flat-leaf (ltalian) parsley, plus sprigs for garnish
  • 2 Tbsp finely chopped fresh basil, plus small whole leaves for garnish
  • Salt and freshly ground pepper
  • 6 salmon fillets, about ½ lb (250 g) each, skinned, rinsed, and patted dry

Roasted Salmon over Warm Lentils

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Course: 
  • Olive oil or canola oil for coating
  • 2 Tbsp sweet paprika
  • 2 Tbsp ground sage
  • 1 Tbsp dried rosemary
  • 1 Tbsp garlic powder
  • ½ tsp cayenne pepper
  • Salt and freshly ground black pepper
  • 1 chicken, 3-4 pounds, cut into serving pieces: 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
  • 1 large handful wood chips or chunks, soaked for 30 minutes and drained

Grilled Chicken with Herb Rub

Grilled Chicken with Herb Rub

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Course: 
  • 6 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons chopped rosemary
  • 4 teaspoons chopped thyme
  • 4 teaspoons chopped sage
  • 16 double lamb chops (rib or loin), frenched
  • 1¾ cup cannellini beans, drained, juices reserved
  • 1 tablespoon demi-glace concentrate
  • 1 teaspoons lemon zest
  • salt and pepper to taste

Broiled Lamb Chops with White Bean and Rosemary Ragout

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Course: 
  • 1½ pounds boneless country-style pork ribs, trimmed
  • ⅓ cup lime juice (3 limes)
  • ⅓ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon annatto powder
  • ¾ teaspoon brown sugar
  • salt and pepper to taste
  • ½ teaspoon ground coriander
  • 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
  • 1 avocado, halved, pitted, and cut into ½-inch pieces
  • 1 tomato, cored and cut into ½-inch pieces
  • 2 radishes, trimmed and sliced thin
  • 2 tablespoons chopped fresh cilantro

Grilled Citrus-Marinated Pork Cutlets

Grilled Citrus-Marinated Pork Cutlets

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Course: 
  • 1 bunch scallions, thinly sliced
  • 1 cup lightly packed fresh cilantro, roughly chopped
  • 1 Fresno or jalapeño chili, stemmed, seeded and minced
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon finely grated fresh ginger
  • Kosher salt and ground
  • black pepper
  • 3 tablespoons cornstarch
  • 1 tablespoon Sichuan peppercorns, finely ground
  • ½ to 1 teaspoon cayenne pepper
  • ½ teaspoon Chinese five-spice powder
  • 8 boneless (about 1 ½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry
  • ⅓ cup grapeseed or other neutral oil

Salt and Pepper Pork Chops

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