Main Course

Course: 
  • 2 large cloves garlic, finely chopped
  • 3 tablesoons chopped fres parsley
  • 6 tablespoons olive oil
  • 1/2 pound cleaned shrimp, cut into bite-sized pieces
  • salt and pepper to taste
  • 6 cups chicken or fish stock
  • 1 yellow onion, finely chopped
  • 2 cups medium-grain rice 
  • 1/2 cup dry white wine
  • 2 tomatoes, peeled, seeded, and choppet
  • (about 1 cup)
  • 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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Course: 
  • 2 quarts water
    1 cup kosher salt
    1/2 cup brown sugar
    2 tablespoons saltpeter
    1 cinnamon stick, broken into several pieces
    1 teaspoon mustard seeds
    1 teaspoon black peppercorns
    8 whole cloves
    8 whole allspice berries
    12 whole juniper berries
    2 bay leaves, crumbled
    1/2 teaspoon ground ginger
    2 pounds ice
    1 (4 to 5 pound) beef brisket, trimmed
    1 small onion, quartered
    1 large carrot, coarsely chopped
    1 stalk celery, coarsely chopped

    Read more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html?o...

Alton Brown's Corned Beef

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Course: 
  • 1 cup mayonnaise
  • 3 tablespoons orange juice
  • 1 tablespoon minced canned chipotle chiles
  • 1 bunch green onions, coarsely  chopped
  • 1 tablespoon chopped fresh thyme
  • 1 habanero chili or 2 medium jalapeño chilis, seeded (optional) and chopped
  • 1 garlic clove
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce
  • 1 teaspoon ground allspice
  • 2 pounds ground beef (85% lean)
  • 6 hamburger buns
  • tomatoes, lettuce, onion, for garnish

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

Jamaican Jerk Burger

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Course: 

 

  • 1 teaspoon canola oil 
  • 1 large skinless and boneless salmon fillet (about 3 pounds) 
  • 1½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
  • Salsa mayonnaise 
  • 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
  • ¾ cup Red Salsa
  • ¼ teaspoon salt
  • 2 cups mayonnaise 
  • 3 tablespoons chopped fresh chives
  • 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

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  • 4 strips of smoked bacon, chopped
  • 2 cups diced onion
  • 2 cups diced celery
  • 2 cups diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 cups sliced smoked pork sausage, cut into bite-sized pieces
  • 1 cup sliced andouille sausage, cut into bite-sized pieces
  • 1 cup diced tasso
  • 1 cup diced ham
  • 1/2 cup beer
  • 1 cup chopped flat-leaf parsley
  • 1 cup diced green onion tops
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  • 4 cups uncooked Louisiana long grain white rice, such as Supreme
  • 4 cups chicken stock

Cajun Pork Jambalaya

Cajun Pork Jambalaya

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image courtesy of George Graham

Course: 

Oyster Spaghetti

  • 6 cups Creole Sauce (recipe follows)
  • 4 dozen shucked oysters
  • 2 pounds angel hair pasta, prepared to packge directions
  • 1 bunch green onions, finely sliced
  • 1 bunch parsley, finely chopped
  • freshly grated Parmesan cheese, for serving

 

Creole Sauce Recipe

  • 4 cans of crushed tomato (28 oz. cans)
  • 1/4 cup vegetable oil
  • 12 oz. water
  • 8 cups chopped yellow onions
  • 4 cups chopped bell pepper
  • 4 cups chopped celery
  • 1 cup chopped fresh garlic
  • 2 tablespoons salt
  • 2 teaspoon Cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 2 tablespoons dry basil
  • 1 tablespoon dry thyme
  • 4 bay leaves

Alex Patout's Creole Oyster Spaghetti

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