Louisiana Pan Roast Recipes

Steps:

• In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
• In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
• To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
• Preheat oven to 275 degrees F.
• In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
• In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
• In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
• Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
• Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
• When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.

Steps:

• Cover a baking sheet with plastic wrap.
• Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
• Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
• In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
• Before or during assembly, cut or tear the lasagna sheets in half crosswise.
• To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
• If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
• If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

Steps:

• Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
• Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
• Preheat the oven to its hottest temperature setting. (Chef's Note: Our wood-burning oven achieves intensities of over 800 degrees F, but most home ovens don't exceed 500 degrees F.)
• In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
• Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
• Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

Steps:

• Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Steps:

• In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
• Place roast in a large roasting pan, fat side up.
• With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
• Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
• Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours.
• For rarer roast, cook until thermometer reads 140F.
• Serve immediately topped with some of the pan drippings if you like.