When we tested this recipe for this book, several of our tasters said it was the very best roast they had ever eaten! Not only is this roast delicious, but it makes an impressive presentation, so you’ll be proud to serve it on special occasions.
As you might guess from the name, this dish had its origins in sheep-raising regions of the world. We’ve adapted it from the humble lamb casserole it used to be and spiced it up with Magic Pepper Sauce and Meat Magic. It reheats well, which makes it perfect for covered-dish suppers.
Étouffée means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.
Primavera means “spring,” and this pasta dish takes its name from the tender young asparagus tips or snow peas that are available in early spring.
This traditional-tasting dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn’t overcook.
Thanks to Pizza & Pasta Magic–either the Herbal or Hot & Sweet blend will work beautifully in this recipe–you can whip up a fresh sauce in hardly any time at all.
Panéed‚ is just a south Louisiana term for quick pan frying–we use the method for thin pieces of many kinds of meat, as it preserves the flavor of the meat while still cooking it thoroughly.
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.