Main Course

Course: 
  • 11/2 cups Basil Pecan Pesto 
  • 1 roll  store-bought pie crust
  • 4 cups any combination of root vegetables and squash cut into quarter-sized chunks including patty pan squash, eight ball squash, sunburst squash, eggplant, turnips, parsnips, red Creole onions
  • 10 cloves garlic
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 sprigs thyme
  • 1 sprig rosemary
  • salt and pepper
  • Parmesan

Roasted Vegetable Tart

 Roasted Vegetable tart

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Course: 
  • three dozen small to medium mussels, purged*
  • 5 1/2 cups clam juice or seafood stock, as needed 
  • 1/2 teaspoon crumbled saffron thread
  • 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
  • 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
  • 1 pound andouille, cut into quarters lengthwise and diced
  • 18 large shrimp, peeled, deveined, tails left intact
  • Salt, as needed
  • 4 tablespoons minced garlic
  • 1 1/2 tablespoons sweet smoked paprika
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dried thyme
  • olive or vegetable oil, as needed
  • 1 medium yellow onion, diced to 1/4 inch
  • 1 red pepper, diced to 1/4 inch
  • 1 green pepper, diced to 1/4 inch
  • 1 bunch small green onions, diced to 1/4 inch
  • 1 medium tomato, diced to 1/4 inch
  • 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

Seafood Andouille Paella 

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Course: 
  • 1/2 cup Panang curry paste (or to taste)
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut in strips
  • 1/2 pound sliced shiitake mushrooms
  • 4 cups coconut milk
  • 4 boneless, skinless chicken breasts, cut in thin strips
  • 2 tablespoons palm (or light brown) sugar, or to taste
  • 2 tablespoons fish sauce (or to taste)
  • 6 keffir lime leaves (or zest of 2 limes)
  • 2 fresh, red chile peppers, sliced
  • torn Thai basil leaves
  • hot cooked white rice, for serving

Panang Curry with Chicken

Panang Curry with Chicken

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Course: 
  • 8 ounces linguine
  • 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
  • 2 teaspoons Cajun seasoning
  • 2 tablespoons butter
  • 1 red bell pepper, sliced 2-inch pieces
  • 1 green bell pepper, sliced 2-inch pieces
  • 6 fresh mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • ½ teaspoon dried basil, crushed
  • ½ teaspoon lemon pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • ½ cup Parmesan cheese, freshly grated
  • 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

 Cajun Spiced Chicken Pasta

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Course: 

Lamb Ribs

  • 2 (1 1/4 pound each) lamb spare rib racks
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 sprigs fresh rosemary
  • 1/4 cup chicken stock
  • 1 cup Chile Glaze, recipe follows
  • 1/4 cup Mint Oil, recipe follows
  • 2 teaspoons toasted sesame seeds
  • 2 teaspoons toasted black sesame seeds

Chile Glaze

  • 28-ounce can whole tomatoes
  • 3 Kashmiri chiles
  • 3 garlic cloves, minced
  • 1 1/2 cups granulated sugar
  • 1 cup white wine vinegar
  • 1/2 cup soy sauce
  • 2 teaspoons chili powder 

Mint Oil

  • 1 cup packed mint leaves
  • 1/2 cup lemon oil 

     

Emeril's Tomato Chile-Glazed Lamb Spare Ribs

David Slater's Tomato Chile-Glazed Lamb Spare Ribs 

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Course: 
  • 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
  • ​1 tablespoon cooking oil
  • ​2 (14½ ounce) cans stewed tomatoes
  • 1 (8-ounce) can whole kernel corn, drained
  • ​1 (8-ounce) can red kidney beans, drained
  • ​1/2 cup long grain rice
  • 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
  • ​1/4 teaspoon salt
  • ​Hot pepper sauce (to taste)

Mexicali Pork Chops

Mexicali Pork Chops 

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  • 3 tablespoons vegetable oil
  • 3 cups chopped onions
  • 1¼ tablespoons fresh minced garlic
  • ​1/2 cup chopped green bell pepper
  • ​3/4 cup chopped celery
  • ​1 (10-ounce) can diced tomatoes with green chiles such as Ro-tel
  • ​1/2 cup dark roux (jarred, or see recipe here)
  • ​4 cups seafood stock from a carton, or see recipe here
  • ​8 cups water or additional stock
  • ​2 bay leaves
  • ​1 cup sliced okra (optional; see note)
  • ​1 pound Louisiana lump crabmeat, picked over for shells
  • ​3 pounds Louisiana shrimp, peeled and deveined
  • ​1 pound gumbo crabs, cracked (optional)
  • ​1/2 cup chopped green onions
  • ​salt and pepper to taste
  • hot cooked rice for serving
  • hot buttered French bread for serving

Mike Anderson's Seafood Gumbo

Mike Anderson's Seafood Gumbo 

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