Main Course

Course: 
  • 2 1/2 lbs catfish fillets
  • ​1 cup breadcrumbs
  • ​3/4 cup Parmesan cheese, freshly grated 
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 tablespoon unsalted butter, melted
  • 1 lemon, cut in wedges
  • 1/4 cup fresh parsley, chopped

Catfish Parmesan

Catfish Parmesan 

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Course: 
  • 1 14 ounce can of artichoke hearts
  • ​1/2 red bell pepper, roasted and thinly sliced
  • ​1/4 inch think slice of Prosciutto, cut into thin slivers
  • ​1/2 cup chicken broth
  • ​1 large garlic clove
  • ​1 tablespoon fresh lemon juice
  • ​1 teaspoon freshly ground pepper
  • ​2 teaspoons Worcestershire sauce
  • ​1/4 teaspoon hot sauce (crystal, Louisiana are always good choices)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • 2 tablespoons unsalted butter, cold and cut into bits
  • 1/2 lb small shrimp
  • 3 scallions (green onions)
  • crusty bread and lemon wedges for garnish

Shrimp And Artichokes in Herbed Butter Sauce

Shrimp And Artichokes in Herbed Butter Sauce 

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Course: 
 
  • 2 pounds dried red  beans
  • 3 cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup sliced green onion
  • 1/3 cup minced parsley
  • 2 tablespoons minced garlic
  • 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille, and/or smoked sausage, sliced
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • water as needed
  • Salt to taste
  • Steamed rice for serving
  • Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe for ideas on what seasonings to use if you don't have access to tasso.

Susan's Red Beans and Rice

 Red Beans and Rice

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Course: 
  • four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
  • ​1/2 cup finely ground pecans
  • ​1 teaspoon Creole seasoning
  • ​2 tablespoons butter, melted
  • ​1 - 2 cloves garlic, pressed or finely minced
  • salt and pepper to taste
  • ​Lemon wedges as needed

Pecan-Crusted Fish

 

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  • 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
  • 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
  • ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
  • ​1 cup sliced shitaake mushrooms
  • 3 baby boy choy, thinly sliced
  • ​2 shallots, thinly sliced
  • ​fresh mug beans sprouts and/or shredded cabbage (any variety)
  • Thai basil
  • ​cilantro
  • ​lime juice
  • ​Sriracha and/or garlic chile paste
  • sliced jalapeno peppers
  • ​fried shallots or fried garlic 

Fake (Faux) Pho

Pho

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Course: 
  • 1 tablespoon olive oil
  • 1 10–12-ounce smoked ham hock 
  • 1 onion, coarsely chopped
  • 8 garlic cloves, lightly crushed
  • 2 bay leaves
  • 1/4 cup red wine or cane vinegar (optional)
  • 2 tablespoons hot pepper sauce or hot pepper vinegar, if not using vinegar above
  • 2 tablespoons sugar (optional)
  • 5 cups low-salt chicken broth 
  • 2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped
  • 3/4 pound egg noodles
  • Kosher salt
  • 6 slices thick cut bacon cut crosswise into 1/4"-wide pieces
  • 2 large shallots, thinly sliced
  • Salt and pepper to taste
  • 1/4 cup finely grated Pecorino

"Pot-likker" noodles with greens and ham hocks

 

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For the Shrimp:

  • olive oil or butter, as desired
  • 1 pound medium Louisiana shrimp, headed, peeled and deveined
  • ​1 tablespoon coarsely chopped garlic
  • salt and pepper, to taste
  • lime wedges, for garnish
  • ​minced cilantro for garnish

For the Vinaigrette:

  • ​1 bunch cilantro, rinsed and stemmed
  • ​1 hot pepper, coarsely chopped (remove seeds for lower heat)
  • ​2 cloves garlic, coarsely chopped
  • ​1 tablespoon honey or agave nectar
  • ​juice of 1 lime
  • ​1 cup olive oil
  • ​1/3 - 1/2 cup cane or champagne vinegar
  • salt and pepper to taste

Shrimp with Cilantro Vinaigrette

shrimp cilantro 

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