Main Course

  • About 7 tablespoons extra-virgin olive oil
  • 1 garlic clove (or more, if you'd like), germ removed and very thinly sliced
  • About 8 sprigs fresh thyme, rosemary, mint and/or parsley
  • 6 fresh basil leaves, torn or chopped
  • Fine sea salt and freshly ground pepper
  • 5 tablespoons unseasoned bread crumbs
  • 8 oil-packed anchovies, minced
  • 1 small lemon
  • Pinch of piment d'Espelette or cayenne pepper
  • 3 large red and/or yellow boxy bell peppers
  • 1 pint cherry tomatoes (25 to 30), halved
  • For serving (optional)
  • Extra-virgin olive oil
  • Ricotta
  • Snipped fresh chives or finely chopped other fresh herbs

Oven-Charred Tomato-Stuffed Peppers

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  • ½ cup mayonnaise
  • ¼ cup stringed and finely diced celery
  • 1 tablespoon finely diced roasted and peeled red pepper
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 teaspoon Chef Paul Prudhomme's Magic Seasoning Blends Shrimp Magic or Home Creole Seasoning (below)
  • ¼ teaspoon kosher salt
  • 1 tablespoon chopped fresh parsley
  • 1 pound boiled Louisiana shrimp, peeled, deveined, and chopped into ½-inch chunks
  • 4 large Sally Lunn Rolls or other soft roll
  • 1 tablespoon butter (plus more, as needed)

 

Home Creole Seasoning

Combine:

  • 3 tablespoons paprika
  • 2 tablespoons table salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme

Southern Shrimp Roll

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Course: 
  • 1 pound large shrimp, peeled and deveined
  • 1 pound bay scallops
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 12 ounces dried calamarata or other short pasta
  • 4 tablespoons (½ stick) unsalted butter
  • 10 cloves garlic, peeled and sliced
  • 1 tablespoon capers, drained
  • ½ cup dry white wine
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • Juice of ½ lemon
  • 3 tablespoons finely chopped fresh flat-leaf parsley

The Seafood Tower

The Seafood Tower

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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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