parmesan cheese

Course: 
  • 1/2 cup pure olive oil
  • 1/2 cup chopped white onion
  • 1/4 cup minced garlic
  • 1 tablespoon chopped celery
  • 1 tablespoon chopped green onion
  • 3 cups freshly shucked oysters, water reserved
  • 1/2 cup white wine
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon Worcestershire sauce
  • 1 cup unseasoned breadcrumbs
  • 1/2 cup grated Romano cheese
  • Extra-virgin olive oil
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Oysters Radosta

 

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Course: 
  • 4 medium eggplants, split lengthwise
  • 2 cups water
  • 1 teaspoon salt
  • 4 tablespoons vegetable or olive oil
  • 2 cups white or yellow onions, chopped
  • 1 pound 16-20 count uncooked wild-caught Louisiana shrimp, peeled, deveined, coarsely chopped
  • 1/4 teaspoon cayenne pepper
  • 1 cup plus 2 tablespoons dry Italian-style breadcrumbs
  • 1/2 pound Louisiana lump crabmeat, picked over for shells
  • salt and black pepper to taste
  • 2 tablespoons Parmesan cheese

 

 

 

Seafood Stuffed Eggplant

Seafood Stuffed Eggplant 

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Course: 
  • 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt, plus salt to taste
  • 1½ lbs peeled and deveined Louisiana shrimp
  • 1/4 cup fresh satsuma or orange juice
  • 3 tablespoons good-quality tequila
  • 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
  • 4 cloves garlic, minced
  • 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
  • 1 cup heavy cream
  • 3/4 pounds bow tie pasta
  • 4 green onions, white and green parts, thinly sliced
  • freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

Tequila Cream Shrimp

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For the brown butter:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 sprig thyme

 

For the grits:

  • 2 tablespoons unsalted butter
  • 1 medium onion, very finely chopped (3/4 to 1 cup)
  • 2½ cups water
  • 3½ cups whole milk, or more as needed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 3/4 cup stone-ground grits
  • 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
  • Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

Creamy Pumpkin Grits

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Course: 
  • 8 ounces linguine
  • 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced 2-inch pieces
  • 1 green bell pepper, sliced 2-inch pieces
  • 6 fresh mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon lemon pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, freshly grated
  • 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

 Cajun Spiced Chicken Pasta

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