Recipe Category: Main Dish — Page 16

Carbetbagger Steaks with Oyster Stuffing

Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the…

Carpetbagger with Andouille Stuffing

Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the…

Andouille Stuffed Prime Rib

Heat the bacon fat over high heat in a large sauté pan. Brown the andouille sausage in the hot fat.…

Paneed Red Snapper

Preheat oven to 350. Put seasoned flour into a large shallow pan. Lightly flour filets. Heat half of the butter…

Redfish on the Half Shell

Preheat oven to 425 degrees. Rub the redfish fillets with oil, and season the flesh of the fillet with Creole…

Pesto Pasta with Roasted Portabella Mushroom Strips and Asparagus

Portabella 5-6 fresh portabella mushrooms, stems and gills removed* Combine the first 8 ingredients in a mixing bowl. Dip each…

Redfish Orleans

Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black…

Crab Bread with Tomato Basil Concasse

Crab bread with tomato basil concassé is a delightful fusion of rich seafood and fresh, vibrant flavors. The sweet, tender crab meat pairs perfectly with the tangy tomato basil concassé, creating a harmonious blend that elevates this dish to a gourmet level. Served on warm, crusty bread, it's an elegant appetizer or a satisfying snack that captures the essence of coastal cuisine.

Freezer Sandwiches

Combine horseradish and mustard and stir well. Slowly wisk in the melted butter until it is fully incorporated and emulsified.…