white wine

Course: 
  • 2 tablespoons butter
  • 1/2 bunch celery, finely chopped
  • 1/2 onion, finely chopped
  • 1/8 cup garlic, minced
  • 1 bay leaf
  • Pinch of dried tarragon
  • Pinch thyme
  • Pinch of paprika, white pepper and cayenne
  • 1 cup white wine
  • 1 lb shrimp 36/40 count, peeled and deveined
  • 1/2 cup flour
  • 1/2 jar shrimp base
  • 1 quart heavy cream
  • 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
  • 2 oz cream sherry
  • 1 lb roasted sweet potato pulp (canned)
  • 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Sweet Potato, Shrimp and Corn Bisque

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Course: 

The broth

  • 1 small whole chicken
  • 8-12 cups water
  • 1 onion, quartered with skin on
  • 2 stalks celery
  • 10 peppercorns
  • 1 clove garlic, lightly crushed
  • 2 bay leaves
  • 1 tablespoon salt

The soup

  • 2 tablespoons chicken fat
  • 1 cup onion, diced
  • 1/2 cup  celery, diced
  • 1 cup carrots, diced
  • 1/4 cup white wine
  • 1/4 cup parsley chopped
  • 1/4 cup fresh chives, chopped
  • 1 teaspoon Louisiana-style red pepper sauce

Old Fashioned Chicken Soup

Old Fashioned Chicken Soup

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Course: 
  • 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 3½ cups sliced leeks (white and pale green parts only; from 3 large)
  • 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
  • 2 large garlic cloves, minced
  • 1/3 cup dry vermouth or dry white wine
  • 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
  • 1/4 teaspoon dried thyme
  • 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
  • 1/2 cup chopped green onions
  • 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

Shrimp and Andouille Pot Pie 

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Course: 

Pork Nuggets

  • Canola oil, for frying
  • 1 tablespoon chives, chopped
  • 1/4 cup pickled jalapenos, minced
  • 1 shallot, minced
  • 1 tablespoon garlic cloves, minced
  • 1/4 cup white wine vinegar
  • 1½ cups whole-grain Creole mustard
  • Salt and freshly cracked black pepper
  • 2 lbs pork loin, cut into chunks
  • 1½ cups buttermilk
  • 1 egg
  • 2 cups flour
  • 2 tablespoons smoked paprika
  • 1 tablespoon cayenne

Spicy Dipping Sauce

  • 1/2 cup  sour cream
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Crispy Fried Pork Nuggets

pork nuggets 

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Course: 
  • 24 oysters, freshly shucked (on the half shell)
  • 4 sticks salted butter
  • 2 bunches green onions, chopped fine
  • 20 cloves fresh garlic, pureed
  • 1 teaspoon crushed red pepper
  • 3 tablespoons fresh thyme, chopped fine
  • 3 tablespoons fresh oregano, chopped fine
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Worchestershire sauce
  • 2 tablespoons Creole seasoning
  • 2 oz white wine
  • 8 oz Romano cheese, grated
  • 1 loaf French bread

Acme Chargrilled Oysters

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  • 12 ounces lump crab meat, picked over for shells and cartilage 
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 1 cup flat leaf parsley, coarsely chopped, plus more for garnish
  • 2 teaspoons garlic, minced
  • 1 lb ripe tomatoes, chopped
  • 1/3 cup dry white wine
  • 1 pound linguine, fresh or dried
  • salt and pepper to taste
  • French bread, for serving
  • grated parmesan, for serving

Linguine with Crab Meat

Crab meat with pasta 

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Course: 
  • 2 tablespoons olive oil or butter
  • ​3-4 large cloves garlic, crushed 
  • 2 tablespoons finely chopped green onions, white and green parts
  • salt and pepper to taste
  • 2 tablespoons freshly squeezed lemon juice
  • ​1/2 cup dry white wine
  • ​1 stick butter at room temperature
  • ​2 teaspoons flat leaf parsley, finely minced
  • ​36 jumbo shrimp, peeled, tails intact, deveined
  • 1/2 cup chopped flat-leaf parsley
  • ​1 lb pasta, such as fettucine, cooked according to package directions
  • freshly grated Parmesan cheese
  • crushed red pepper flakes

Shrimp Scampi

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Course: 

6 veal
shanks, cut 2 inches tall (ask your butcher to cut the shanks for osso bucco and
tie a string around each one so they won’t fall apart when cooking)

For the Rub:

  • 3/4 cup kosher salt
  • 1/2 tablespoon crushed
    red chili flakes
  • 1 tablespoon chopped
    rosemary
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • 1/4 cup  extra virgin olive oil

To Roast the Veal:

  • 1 carrot peeled and cut into
    thirds
  • 1 onion peeled and cut into thirds
  • 1 celery stalk washed and cut into
    thirds
  • 1/2 cup white wine
  • 4 cups chicken broth

For the Breading:

  • 4 cups dried bread crumbs
  • 6 whole eggs
  • 1 cup whole
    milk
  • 3 cups all
    purpose flour

For the Basil Pesto Sauce

  • 1 tablespoon pine
    nuts, not toasted
  • 1 clove  garlic, sliced
    thin
  • 1/2 teaspoon kosher
    salt
  • 1/2 cup extra
    virgin olive oil
  • 2 packed cups fresh
    basil leaves
  • 2 tablespoons grated Parmigiano Reggiano
  • 2 tablespoons  grated Pecorino Romano
  • 1/4 cup sour
    cream

Chef Alon Shaya

Alon Shaya 


Course: 
  • 1 tablespoon unsalted butter
  • 3 tablespoons bacon fat
  • 1 large onion, finely diced
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 carrot, peeled and thinly sliced
  • 8 small new potatoes, sliced 1/3-inch thick
  • 2 small ripe tomatoes, peeled, seeded and chopped (1 cup)
  • 1/2 cup dry white wine
  • 2 lbs catfish fillets, cut into 1 1/2-inch pieces
  • 3 tablespoons finely snipped parsley
  • 4 green onions (scallions) white and 2 inches of green, very thinly sliced

Catfish Stew

Catfish Stew 

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