Side Dish

Course: 

 

  • 6 large mirlitons
  • cups olive oil, in all
  • 3 cloves garlic, thinly sliced 
  • 1 teaspoon crushed red pepper flakes
  • 2 cups plain bread crumbs
  • 1 cup freshly grated Parmesan
  • 1 sprig basil, chopped
  • 1 sprig thyme
  • 1 pound jumbo lump Louisiana crab meat,  picked over
  • ¼ cup Sauce Ravigote (recipe follows)
  • 1 green onion, chopped
  • salt and freshly ground black pepper

Sauce Ravigote

  • 1 cup mayonnaise
  • ¼ cup prepared horseradish
  • 2 teaspoons Dijon mustard
  • 2 teaspoons chopped chives
  • 1½ teaspoons salt
  • 1 teaspoon white wine vinegar
  • ground cayenne pepper
  • ground white pepper
  • juice of 2 lemons

John Besh's Crab Stuffed Mirliton

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  • ½ pound fusilli, rotelle (wagon wheel) or other medium pasta shape
  • 1 pound large shrimp (26 to 30 count), peeled and deveined
  • 1¼ cup frozen shelled edamame or frozen peas
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons light mayonnaise
  • 1 lemon, Zest of
  • 2½ tablespoon lemon juice
  • 1 clove finely chopped garlic
  • ¾ teaspoon fine sea salt
  • pinch cayenne pepper
  • 3 cups baby spinach leaves
  • ⅔ cup chopped fresh dill

Dilled Shrimp Pasta Salad

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