Main Course

Course: 
  • 1 medium head green cabbage  
  • 12 ounces uncooked ground turkey breast   
  • 1/2 cup onions, diced   
  • 1/2 cups cooked brown rice, regular or instant   
  • 1 large egg 
  • 1/2 teaspoon garlic powder   
  • 1/4 teaspoon ground cinnamon   
  • 1/4 teaspoon salt   
  • 1/4 teaspoon black pepper   
  • 28 ounce can diced tomatoes   
  • 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls 

Click image to enlarge.

Course: 
  • 6 beef tenderloins, 6-8 oz each
  • olive oil, as needed
  • 2 teaspoons kosher salt
  • 4 teaspoons freshly ground black pepper
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons butter
  • 1 pound jumbo lump crab meat, picked over
  • 2 tablespoons finely minced parsley
  • 1 recipe Galatoire's Bernaise Sauce (click here)

Note: shown here topped with steamed asparagus.

Tenderloin with Jumbo Lump Crab

Tenderloin Lump Crab Bearnaise

Click image to enlarge

 

Course: 
  • 4 ripe tomatoes
  • 1 fryer chicken cut into 8 pieces
  • 2 teaspoons salt, plus additional to taste
  • freshly ground black pepper to taste
  • 2 tablespoons salted butter
  • 1 celery stalk, diced, about 1/2 cup
  • 1 green pepper, diced, about 1 cup
  • 2 onions, diced, about 1 1/2 cups
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon cayenne pepper
  • 1 teaspoon hot paprika
  • 3 cups chicken stock
  • 3 cups steamed wite rice
  • 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

Chicken Creole

Click image to enlarge.

Course: 
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1/2 pound mushrooms, sliced
  • 1/4 cup dry sherry
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 2 cups grated Parmesan cheese, in all
  • 4 cups chopped cooked turkey
  • 1 (16-ounce) package spaghetti, cooked to al dente, drained
  • 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

 Turkey Tetrazzini

Click image to enlarge

Course: 

Crispy Quail

  • 6 farm-raised quail, sliced in half lengthwise
  • 3 cups buttermilk
  • 3 cups flour seasoned with 3 teaspoons Cajun seasoning
  • vegetable oil for frying

Fried Chèvre (recipe follows)

  • 4 ounces chèvre
  • 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning

Fried Chèvre

  • 4 ounces chèvre
  • 1 egg eaten with 1 cup milk
  • 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning
  • vegetable oil for frying, preferably oil used for frying quail

Fig, Balsamic, Cane Syrup Vinaigrette

  • 6 ounces aged balsamic vinegar
  • 2 ounces fig jam
  • 8 ounces Steen's cane syrup
  • 2 cups extra-virgin olive oil

Sugar & Spice Pecans

  • 1 egg white
  • 1 teaspoon water
  • pinch each of cinnamon, cayenne, and kosher salt
  • 1/4 cup sugar
  • 1 cup  pecans

 

 

Crispy Fried Quail with Fig, Balsamic

Crispy Fried Quail 

Click image to enlarge.

 

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 

Click image to enlarge

Course: 
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped (1 cup)
  • 1 1⁄4 teaspoons kosher salt
  • 3 cups chicken broth
  • 1 1⁄2 pounds skinless boneless chicken breast halves, sliced on the bias into 1⁄3-inch-thick medallions
  • 3⁄4 cup sifted all-purpose flour, plus more for dusting
  • 1 large egg, beaten
  • 8 sprigs fresh flat-leaf parsley, large stems trimmed off

 

Easy Chicken and Dumplings

 lee-bros-chicken-dumpling

Click image to enlarge.

 

Pages

Subscribe to RSS - Main Course