Main Entrees
Chicken Marco Polo
Mississippi Red Beans and Rice
Coconut Shrimp (with
Orange Marmalade Sauce)
Marinate:
1 cans dark beer
½ cup soy sauce
1/8 cup Dijon mustard
½ cup brown sugar
1 tsp ginger
1 tsp black pepper
Mix all ingredients together and marinate chicken for 24 hours.
Memphis Rub
1/2 cup packed brown sugar
¼ cup salt
1/8 cup sugar
1 tbs garlic seasoning
1 tsp chili powder
1/8 cup lemon pepper
1/8 celery salt
1 tsp black pepper
Dash crushed cloves
1 tsp cayenne pepper
Remove chicken and wipe off marinate. Rub the inside and outside
of chicken with Memphis Rub.
Cook chicken using the indirect method. Open beer can and add
several more holes in the top of can with church key. Place beer
can into cavity of chicken and cook over covered grill till chicken registers
160 degrees with meat thermometer.
4 cups chicken stock
1 tbs grated ginger
2 cups heavy cream
1/8 cup cream sherry
4 stocks of green onions
Rue
¼ cup butter
¼ cup flour
Bring the chicken stock to a boil. Add the ginger and the heavy cream. Cook over a medium heat and add rue mixture. When sauce is thickened, add green onions and cream sherry. Adjust seasoning.
4 Chicken boneless chicken breasts
½ cup flour
Salt and pepper to taste
¼ cup olive oil
1 cup crab meat or imitation crab meat
12 Asparagus spears –cooked till just tender
Hollandaise sauce
Place chicken breast between 2 pieces of wax paper and pound until thin. Dust with flour seasoned with salt and pepper. Heat olive oil in heavy sauce over medium heat. Cook chicken breast in olive oil for about 3-4 minutes per side or until golden brown. Place on heated serving platter till all remaining pieces are cooked. Cover each piece of chicken with crabmeat and top with asparagus. Drizzle hollandaise sauce over asparagus and serve.
Place ham in the center of the cooking grate. Cook indirectly,
heat on the sides of the ham. An internal temperature of at least 140 degrees
is desired. Cooking times are only approximate.
Whole Ham
Bone in 10 - 12 lbs.
2 - 2 3/4 hours
Boneless Ham
Boneless 3 - 4 lbs
50 min - 1 hour
Boneless 4 - 6 lbs.
1 - 2 hours
1 lb diced boneless chicken breast
1 lb hot andouille sausage
1 lb shrimp - larger sized; peeled and cleaned
1/8 cup olive oil
1 large onion
1 bell pepper
1 tbsp crushed garlic
4 ribs celery, chopped
3 small cans tomato paste
4 large tomatoes
8 cups chicken stock
2 bay leaves
3 cups rice
Creole seasoning
Salt and pepper to taste
Sautee chicken, andoulle sausage, shrimp in 1/8 cup olive oil. Sprinkle
with Creole seasoning. Pour off an excessive fat from sausage.
Sautee onion, pepper, garlic and celery in oil until transparent.
Add the tomato paste and sauté until brown a little. This
will give the Jambalaya deepen flavor and color. Keep stirring it
so the tomato paste doesn’t burn.
Once the vegetables are translucent add the rest of the ingredients.
Cook over low heat – in covered pot- until the rice has absorbed all the
liquid and is cooked through – 20 to 25 minutes. If rice is not cooked
through and liquid is absorbed, add additional chicken stock. Adjust
seasoning with Cajun spice, salt and pepper.
Serve with French bread.
Mississippi Red Beans and Rice
1 lb package dry red beans
¼ lb diced bacon
4 cloves garlic
¼ lb andouille sausage
1 chopped onion
1 chopped bell pepper
1 cup rice
2 tbsp Cajun seasoning
Salt and pepper
Place beans in container and soak with enough cool water to cover. Soak preferably over night or at least 2 hours. In a large pot sauté bacon, andouille sausage, onion and bell pepper. Add red beans and about 3 cups water. Reduce heat, add garlic, Cajun seasoning and cook till beans are just tender. Add rice and adjust water. Simmer over low heat in covered pot for about 15 minutes or until water is absorbed and rice is tender. Adjust seasoning with salt and pepper.
¾ cup diced onion
1 lb ground beef
½ tsp salt
1 cup prepared chili sauce
½ Tbs brown sugar
½ tsp dried oregano
1/8 tsp black pepper
6 hamburger buns
Brown ground beef in nonstick skillet over medium heat. Drain off excessive fat and add diced onions. Cook until onions are tender. Add chili sauce, brown sugar and spices. Simmer for 15 additional minutes, stirring occasionally.
One 5 lb whole salmon, scaled, cleaned, and gills removed
8 egg whites
7 to 10 lbs kosher salt
¼ lb unsalted butter
2 tbs fresh dill
Remove the backbone of the salmon by inserting a sharp knife through the stomach of the fish and starting at the head portion, at the center, cut on both side of the backbone about 1 inch deep to the tail with the knife. The back bone can be now be gently pulled out of the fish as a long strip. Next remove the rib bones, with the knife, and finally remove the pin bones with a tweezers or pliers.
Preheat oven to 350 degrees. Rinse and dry fish completely. Rub the inside of the fish with unsalted butter and fresh dill.
Whisk together the egg whites and ½ cup cold water and combine it with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together.
Place ¼ the salt on the bottom of a baking dish. Place the salmon on top. Cover the fish with remain salt and smooth the salt mixture with your hands or a spatula.
Bake salmon for 40 minutes to an hour. Bake fish to an internal temperature of 135 degrees and remove from oven a let rest for another 15 minutes for heat to penetrate to the middle.
Bring fish to the table and crack the salt crust with a mallet or hammer. Pull back the salt layer and peel off the skin with a fork. Serve on hot plates.
2 1/2 lbs 26-30 count shrimp
2 lbs Cantonese Batter/Breader (I used Golden Dip brand)
2 lbs coconut
½ gal vegetable oil
Devin, clean and cook shrimp. Cool. Place ½ of the
Cantonese batter in a bowl and in a second bowl mix the other half with
8 oz of water to form a batter. Place coconut in a separate bowl.
Dredge shrimp in dry Cantonese breading and then dredge shrimp into Cantonese
batter. Pat coconut onto shrimp and place shrimp on a sheet pan.
Cover and freeze.
Heat vegetable oil to 325 degrees. Add frozen shrimp to grease
and cook till the shrimp reach an internal temperature of 170 degrees.
Put shrimp on paper towel to drain excess grease.
Orange Marmalade Sauce
(Sauce for Coconut Shrimp)
1 cup orange marmalade
1 tsp crushed red pepper
1 tbs honey
Mix well and dip coconut shrimp in. If you prefer it hotter,
add more crushed red pepper to the marmalade.