Main Course

Course: 
  • 4 chicken breasts (grilled)
  • 8 flour tortillas, 6-inch
  • 3/4 cup sour cream
  • 2 tomatoes, chopped 1/4-inch
  • 1/4 cup fresh lime juice
  • 2 avocados, chopped 1/4-inch
  • 2 taspoons Worestershire sauce
  • 2 tablespoons fresh cilantro, minced
  • 2 tablespoons canned chipotle chile in adobe sauce
  • 1/2 teaspoon brown sugar

Grilled Chicken Tacos

Grilled Chicken Tacos

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  • 2 cups olive oil
  • 10 cloves garlic, thinly sliced
  • 1/2 cup fresh lime juice
  • salt and pepper to taste
  • 24 large shrimp peeled and deveined

Peach Salsa

  • 2 cups diced fresh peaches
  • 1 bunchgreen onions, including tender green tops, thinly sliced
  • 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
  • ¼ cup coarsely chopped fresh cilantro 
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • Lime wedges, for serving

Grilled Shrimp with Peach Salsa

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Course: 
  • 2 cups  all-purpose flour
  • 3 tablespoons cornstarch 
  • 1 teaspoon each onion powder and garlic powder
  • 1 teaspoon each salt and freshly ground black pepper, plus salt and black pepper to taste
  • ¼ teaspoon ground cayenne pepper
  • 6 bone-in loin pork chops, about ½  pound each
  • ½ cup unsalted butter
  • ½ cup olive oil
  • 3 Vidalia onions, chopped
  • 2 celery stalks, chopped
  • 3 cups chicken stock

 

 

Pork Chops with Vidalia Onion Gravy

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Course: 
  • 4 to 5 pounds beef brisket, cut in half
  • 1½ cups water or 1 (12-ounce) beer
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1½ teaspoons beef bouillon granules
  • 1½ teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ketchup
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon honey
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon hot sauce

Pulled Beef Brisket

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Course: 
  • 4 tablespoons olive oil
  • 28-ounce can tomatoes, crushed
  • 1 tablespoon fresh oregano, chopped
  • 1 yellow onion, chopped
  • 8 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds (optional)
  • 1 pound sweet Italian sausage (removed from casings)
  • 1 pound of cooked polenta or 1/2-inch slices if using prepared polenta in a tube, to cover the bottom of pan
  • 1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices

Note: Grits can be used in place of polenta

Polenta Sausage Mozzarella Casserole 

Polenta Sausage Mozzarella Casserole

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Course: 
  • 3 pounds cubed chicken
  • 2 pounds smoked sausage, sliced
  • 1/4 cup shortening or bacon drippings
  • 2 cups diced onions
  • 2 cups diced celery
  • 1 cup diced bell peppers
  • 1/2 cup minced garlic
  • 8 cups beef or chicken stock
  • 2 cups sliced mushrooms
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and cayenne pepper to taste
  • Louisiana style hot sauce, to taste
  • 5 cups uncooked long grain rice

John Folse's Chicken and Sausage Jambalaya

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Course: 
  • 1/2 cup vegetable oil
  • 1/2 cup Creole seasoning
  • 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
  • 1 tablespoon butter
  • 1/4 cup chopped shallots
  • 1 tablespoon garlic
  • 1/4 cup dry red wine
  • 1 cup demi-glace
  • 4 cups Mashed Potatoes, (hot)
  • 1 tablespoon finely chopped fresh parsley leaves

Bone-in Rib-eye Steak With Marchand Du Vin Sauce

Rib-eye Steak With Marchand Du Vin Sauce

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Course: 
  • 4 (9-in.) bamboo skewers
  • 16 to 20 large shrimp (about 1 pound), peeled and deveined, leaving tail intact
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced garlic
  • 1 teaspoon coarse-cracked black pepper
  • 1 teaspoon kosher salt
  • 1/2 teaspoon crushed red chili pepper
  • 1/4 teaspoon chili powder

Mango Salsa

  • 1 (1-pound) ripe mango, pitted, peeled, cut into 1/4-in.-dice
  • 1/4 cup each diced red bell pepper and finely diced red onion
  • 1 jalapeño chile, seeded, minced (1 tablespoon)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon each salt and freshly ground pepper

Grilled Shrimp With Mango Salsa

Grilled Shrimp With Mango Salsa

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FOR THE GRITS:

  • 1 cup whole milk

  • 2 tablespoons butter 

  • 1/4 cup grits

FOR THE GRILLADES:

  • 1/2 cup olive oil, divided
  • 2 (4-ounce) veal medallions
  • ¾ cup all-purpose flour, divided
  • 3 tablespoons diced onion
  • 3 tablespoons diced celery
  • 2 tablespoon diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tiger Sauce
  • 1 tablespoon Kitchen Bouquet
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup sliced green onions, for garnish
  • 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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