Main Course

Course: 

FOR THE CHICKEN SAUCE

  • 6 tablespoons unsalted butter
  • 1 cup chopped onion
  • 1 pound carrots, peeled and cut into quarters
  • 1 cup diced celery
  • ½ teaspoon tomato paste
  • 3 tablespoons all-purpose flour
  • 1½ tablespoons minced garlic
  • 1 quart Chicken Stock (below)
  • 2 bay leaves
  • 4 cups shredded cooked chicken
  • 1 tablespoon fresh thyme or 1 teaspoon dried, plus more fresh thyme leaves, for serving
  • 2 teaspoons black pepper
  • kosher salt

FOR THE DUMPLINGS

  • 2 cups all-purpose flour
  • 1½ tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 cup buttermilk
  •  
  • CHICKEN STOCK:
  • 2 pounds chicken bones, raw or roasted (roasted bones will result in a darker stock)
  • 2 medium onions, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 1 medium head garlic, cut in half crosswise
  • 1 tablespoon whole black peppercorns

My Mom's Chicken and Dumplings

My Mom's Chicken and Dumplings

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Course: 
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • ¾ teaspoon each kosher salt and coarsely ground black pepper
  • 1-pound pork tenderloin, trimmed and cut into 1- to 1½-inch pieces
  • 1 tablespoon lemon juice, plus lemon wedges for serving
  • 1 tablespoon honey
  • 1 large garlic clove, finely grated
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh oregano

Spanish Pork Tenderloin Bites

Spanish Pork Tenderloin Bites

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Course: 
  • 1 whole chicken (4 pounds), cut into 8 pieces (see Simple Swap)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved through the stem and sliced ¼-inch thick
  • 12 ounces seedless green grapes, in small clusters on the stem (about 2½ cups)
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • ½ cup Champagne or Prosecco
  • 1 teaspoon Dijon mustard
  • 2 tablespoons heavy cream

Champagne Chicken

Champagne Chicken

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Course: 

For the chicken:

  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin
  • olive oil, plus more for the grill
  • 1½ cups plain whole-milk yogurt
  • ¼ cup minced yellow onion
  • 2 garlic cloves, grated on a Microplane or minced
  • 3 pounds boneless, skinless chicken breasts and/or thighs
  • Half a lemon, for serving
  • Fresh parsley or mint leaves, for serving

For the tahini-yogurt sauce:

  • 1 cup plain whole-milk yogurt
  • 2 tablespoons tahini
  • 1 tablespoon freshly squeezed lemon juice
  • Half a medium garlic clove, grated or finely minced
  • ¼ teaspoon kosher salt

Grilled Chicken with Shawarma Spices

Grilled Chicken with Shawarma Spices

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Course: 
  • 1 pound domestic shrimp
  • 2 tablespoons olive oil
  • 2 bunches scallions, sliced, whites and greens separated
  • 6 garlic cloves,
  • thinly sliced
  • 2 bay leaves
  • 1½ cups fresh corn kernels (from about 2 ears)
  • 1 to 2 habanero peppers, seeded and minced
  • 1 tomato, diced (about ¾ cup)
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons chopped fresh flat-leaf parsley
  • ½ cup dry white wine, such as sauvignon blanc or Chablis
  • Juice of 1 lemon
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter

Shrimp Fricassee

Shrimp Fricassee

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  • 1 cup coarsely shredded cucumber
  • ½ teaspoon salt
  • 1 cup Greek yogurt (not low fat)
  • 2 tablespoons olive oil
  • ¼ cup minced fresh herbs: dill, mint, cilantro, any mix
  • 1 garlic clove, grated
  • salt, pepper, and hot pepper flakes to taste
  • 1 pound cooked shrimp (your favorite recipe)
  • pita bread, chopped avocado, thinly sliced cucumber, mint leaves, cilantro, crisp lettuce leaves, for assembly

Summer Shrimp Wraps

Summer Shrimp Wraps

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Course: 
  • 4 tablespoons butter
  • 1 bunch green onions, finely sliced
  • 1 stalk celery, finely sliced
  • 1 medium onion, chopped
  • ½ cup finely chopped bell pepper
  • 1-2 medium-hot chiles, such as Fresno, thinly sliced (optional)
  • 4 cloves garlic, finely minced
  • 1 16-ounce can whole stewed tomatoes
  • 1 8-ounce can tomato sauce
  • ⅓ cup dry red wine
  • ½ teaspoon crab boil
  • salt and pepper to taste
  • ½ teaspoon cayenne pepper (optional)
  • ½ dried thyme
  • 4 teaspoons freshly squeezed lemon juice
  • 2 cups seafood stock or water
  • 1 pound Gulf finfish cut into bite-sized pieces
  • 1 pound medium Louisiana shrimp
  • sliced green onions and parsley for garnish

Seafood Creole

Seafood Creole

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Course: 
  • 1 pound peeled and deveined shrimp
  • 2 teaspoons Creole seasoning mix
  • 1 bunch green onions, washed and trimmed
  • 1 stick butter
  • 1 tablespoon minced garlic
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1 pint cherry tomatoes, diced
  • 6 ounces sharp Cheddar, shredded
  • salt and pepper to taste
  • hot cooked rice, toasted French bread, for serving

Butter-Poached Shrimp

Butter-Poached Shrimp

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