Main Course

Course: 

Trout:

  • 1-1/2 cups Meunière Sauce, for serving (recipe follows)
  • Vegetable oil, for deep frying
  • 6 skinless trout fillets, 6 to 7 ounces each, preferably speckled trout
  • 1 cup all-purpose flour
  • Kosher or sea salt and freshly ground black pepper
  • 1/2 cup whole milk           
  • 1/4 cup buttermilk
  • 2 lemons, ends trimmed and cut into wedges, for serving
  • Sprigs of fresh flat-leaf or curly parsley, for garnish

Meunière Sauce Yield: 2 cups

  • 3 tablespoons Medium-Dark Roux
  • 2 tablespoons (1 ounce) unsalted butter
  • 1/2 stalk celery, finely chopped
  • Half a white onion, finely chopped
  • 1/4 cup finely chopped seeded and de-ribbed green bell pepper
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 bouquet garni
  • 1 clove
  • 1-1/2 cups veal stock or beaf stock
  • Juice of 1/2 lemon
  • Kosher or sea salt and freshly ground black pepper

Chef note: The sauce will keep in the refrigerator for up to 1 week.

Arnaud's Speckled Trout Meunière

Arnaud's Speckled Trout Meunière 

Click image to enlarge.

 

Course: 

Broth

  • 1 lb medium-sized shrimp, peeled, deveined, shells reserved
  • 1 medium-size onion, quartered
  • 1 celery stalk, cut into thirds
  • 1 carrot (optional), peeled and cut into thirds
  • 4 sprigs fresh Italian parsley, flat leafed
  • kosher salt
  • 5 cups of water
  • 4 tablespoons olive oil

Risotto

  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • 1/4 cup onion, chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 1 fresh or canned plum tomato, peeled, seeded and diced
  • 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

Risotto With Shrimp

 Click image to enlarge

Course: 
  • 2 pounds skirt, flank, or other steak, in four pieces
  • salt
  • 1 bunch flat-leaf parsley, washed and trimmed
  • 4 cloves garlic, finely chopped
  • 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
  • 1 teaspoon Louisiana-style hot sauce
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon black pepper
  • cooking oil, as needed

Steak with Parsley Sauce

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Course: 
  • 1 cup Italian bread, cubed
  • 1/2 cup almonds, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 2 tablespoons low-sodium chicken broth
  • 8 chicken tenders, trimmed, 1 lb
  • 1 tablespoon olive oil

Sauce

  • 1 cup jarred roasted red peppers, drained
  • 1 cup Roma tomatoes, seeded, chopped
  • 1/4 cup low-sodium chicken broth
  • 2 teaspoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh lemon juice
  • salt and red pepper flakes to taste

Almond-Crusted Chicken With Romesco Sauce

Almond-Crusted Chicken With Romesco Sauce 

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Course: 
  • 2 1/2 pounds mild (sweet) Italian sausage links
  • 3 pints cherry tomatoes, halved
  • 1 large onion, cut into 1 1/2-inch chunks
  • 4 large garlic cloves, sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons dried thyme
  • 1 tablespoon fresh rosemary, minced
  • zest and juice of one lemon
  • 3 bay leaves
  • 3 cans (about 16 ounces each) white beans, undrained
  • salt and pepper to taste

Italian Sausage With White Beans

Italian Sausage With White Beans 

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