Main Dishes

Here you will find recipes for main dishes for ingredients like chicken, duck, pheasant, pork, beef and more. These dishes are usually served as the entree or the main course.

Pan Seared Scallops In White Wine Sauce with Pasta

Wed, February 8, 2012 No Comments by Chef Ricky

Pan Seared Scallops In White Wine Sauce with Pasta Ingredients:

  • 2/3 lb. – fresh scallops
  • 1/4 cup – white wine
  • 2/3 Tbsp. – fresh scallions (chopped finely)
  • 1 – clove garlic (minced)
  • 1/3 lb. – angel hair pasta
  • 2/3 Tbsp. – butter
  • 2/3 Tbsp. – fresh lemon juice
  • 1/8 – tsp. – fresh basil (chopped finely)
  • 1/16 tsp. – white pepper
  • 1/3 Tbsp. – fresh parsley (rough chopped)

Pan Seared Scallops In White Wine Sauce with Pasta Directions:

  1. Cook the pasta in a pot of salted water according to the package directions. Drain and set aside.
  2. PRinse the scallops in cold water and allow them to drain in strainer for a few moments. While they drain add the butter
    and the olive oil to a pan over a high heat. As the butter just begins to brown and the pan is beginning to smoke, gently place the scallops into the pan and reduce the heat to medium. Allow the scallops to get golden brown, then gently turn them over and repeat. Depending on the size of the scallops they should take approximately 6 minutes to cook. When they are finished remove them from the pan.
  3. Add the white wine, lemon juice, scallions, and basil to the pan over medium heat, stirring on occasion for about 2 minutes. Add the minced garlic, salt and pepper and remove from the heat.
  4. Place a portion of the pasta on each plate and set 3 scallops on top. Drizzle 1 to 2 tbsp. of the sauce over the top garnish with the roughly chopped parsley and serve.

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Cordon Bleu

Fri, January 6, 2012 4 Comments by Chef Ricky

A friend and fan of ours from Facebook asked for our version of this recipe, or for a good version of this recipe, and of course we cant let out fans and friends down so we went to work on adding our take on this classic dish. The great thing about this recipe is that you really can play with it to make it your own. Enjoy.

Chicken Cordon Bleu Ingredients:

  • 4 – Boneless Skinless Chicken Breasts (6 to 8 ounce Pieces)
  • 4 Tbsp. – Boursin Cheese (Garlic & Fine Herb Blend is best)
  • 2 – Eggs (Slightly beaten with a splash of milk)
  • 1/2 Tbsp. – Smoked Paprika
  • 4 – Slices of Black Forest Ham
  • 1 Cup – Panko
  • 2 Tbsp. – Olive oil
  • 1 Tbsp. – Thyme (Fresh chopped is best)
  • Salt & Pepper – To Taste

Chicken Cordon Bleu Directions:

  1. Preheat the oven to 350 degrees. Place the chicken breasts on a cutting board and butterfly them. Arrange the ham in the center of the chicken breast. Than add 1 Tbsp. of the boursin to each piece of chicken and spread it evenly over the ham. Close the chicken breast and with a Wooden cocktail stick secure the chicken closed by making a stitch with it. Dip the pieces of chicken into the egg wash and coat evenly with panko.
  2. In a large saute pan add the oil and place it on a high heat. As the pan is beginning to smoke add the chicken to the pan presentation side down. Reduce the heat after about 1 minute to a medium high heat and brown the chicken on all sides.
  3. Spray a sheet pan with non-stick spray and place the par cooked chicken breasts on it. Place the chicken into the oven and cook for approximately 20 to 25 minutes or until a thermometer reads 165 degrees fahrenheit.
  4. Remove from the oven and let rest for 3 to 5 minutes and serve with your favorite side dishes.

Garnish with a lemon wedge and a piece of rocket or arugula.
Serves 4

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Bacon Dogs

Wed, July 13, 2011 No Comments by Chef Ricky

I’m a huge fan of Bacon and was looking for a way to incorporate it into one of my favorite tailgating snacks. So I came up with the idea of a Bacon Dog. These are absolutely delicious, and a great way to change things up this summer. This recipe can easily be modified to suit the needs and likes of your friends and family. The best part is that you can easily make them in advance and freeze them for later use.

Bacon Dog stock photo

Bacon Dogs

Bacon Dogs Ingredients:

  • 4 ft. – Pork Casings (1-1/2-inch diameter)
  • 1 lbs. – Lean Pork (Cubed)
  • 3/4 lbs. – Bacon (Cubed)
  • 1/4 lbs. – Pork Fat (Cubed)
  • 1 tsp. – Smoked Paprika
  • 1 tsp. – White Pepper
  • 1 – Egg White
  • 1 tsp. – Salt
  • 1/4 Cup – Milk

Bacon Dogs Directions:

Preparing the Casing

    1. Snip off about four feet of casing. (Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under cool running water to remove any salt clinging to it. Place it in a bowl of cool water and let it soak for about half an hour. While you’re waiting for the casing to soak, you can begin preparing the meat as detailed below.
    2. After soaking, rinse the casing under cool running water. Slip one end of the casing over the faucet nozzle. Hold the casing firmly on the nozzle, and then turn on the cold water, gently at first, and then more forcefully. This procedure will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of the casing.
    3. Place the casing in a bowl of water and add a splash of white vinegar. A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your dogs more pleasing to the eye. Leave the casing in the water/vinegar solution until you are ready to use it. Rinse it well and drain before stuffing.

 

Preparing the Filling

  1. Cook the bacon to a medium then grind the pork, bacon, and fat through the fine blade separately. Mix them together and grind again.
  2. In a separately bowel Mix the seasonings, milk and egg white thoroughly. Then incorporate this mixture into the meat mixture with your hands. This tends to be a sticky procedure, so wet your hands with cold water first.
  3. Chill the mixture for half an hour then put the mixture thorough the fine blade of the grinder once more.
  4. Parboil the links (without separating them) in gently simmering water for 20 minutes.
    Place the franks in a bowl of ice water and chill thoroughly. Remove, pat dry, and refrigerate.
  5. Because they are precooked, they can be refrigerated for up to a week or they can be frozen. When serving spread a little mayo on the bun and add diced tomatoes and shredded lettuce to the top of the dog. Enjoy

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Sweet Potato Burritos

Wed, May 11, 2011 No Comments by Chef Ricky

A friend sent me this recipe for Sweet Potato Burritos that she had made and said was awful. She asked me if I could fix it for her and after several peaks and tweaks we now have the version below that she is now proud to make for her family. Thank you for giving me the chance to work this recipe for you and I am so stoked that you are now proud of this dish.

Sweet Potato Burrito photo

Sweet Potato Burrito

Sweet Potato Burritos Ingredients:

  • 1 tbsp. – Olive Oil
  • 1 – Onion (Fine Diced)
  • 4 Cloves – Garlic (Minced)
  • 3 Cans – Black beans (Rinsed & Washed)
  • 1/4 cup – Vegetable Stock
  • 1 – Ancho Chili (Fine Diced & Cleaned)
  • 1 – Poblano Pepper (Cleaned and Fine Diced)
  • 3 tbsp. – Taco Seasoning
  • 1 tbsp. – Kosher Salt
  • 3 Cups – Sweet Potatoes (Mashed and Seasoned)
  • 12 (10 inch) flour tortillas, warmed
  • 8 oz. – Cheddar cheese (Shredded)

Sweet Potato Burritos Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat the olive oil in a medium sauté pan, and sauté the onion, then garlic until soft before the garlic starts to brown stir in the beans. Allow it to cook for about 3 to 5 minutes.
  3. Gradually stir in the vegetable stock, and heat until a light simmer is achieved. Then reduce the heat to a low heat and stir in the taco seasoning and salt.
  4. Put the diced peppers into the mashed sweet potatoes before you season them. This will allow you to adjust the level of seasoning as needed.
  5. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
  6. Bake for 12 minutes in the preheated oven, and serve.

Submitted By: Elissa M. of North Carolina

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Sweet & Sassy Pork Chops

Wed, May 4, 2011 No Comments by Chef Ricky

Looking for a dish that will spice your summer up, look no further; Sweet & Sassy Pork Chops will be sure to be a hit at your next Bar-B-Q gathering! These chops have the best of both worlds, sweet and spicy (AKA Sassy).
My family eats these up with my infamous “Banging Potato Salad”. Want the recipe there is a link below that will take you right to it. Enjoy.

Sweet & Sassy Pork Chops Picture

Sweet & Sassy Pork Chops

Sweet & Sassy Pork Chops Ingredients:

  • 1/4 Cup – Brown Sugar (Light)
  • 1/4 Cup – Honey
  • 1 tbsp. – Canola Oil (You will need extra for the grill)
  • 1 – Orange (Juiced)
  • 1 tsp. – Red Pepper Flakes
  • 1 – Ancho Chili (Fine Diced & Cleaned)
  • 8 – Pork Chops (Center Cut is best)
  • Salt and Pepper to taste

Sweet & Sassy Pork Chops Directions:

  1. In a plastic resealable bag, big enough to fit the chops, mix together the sugar, honey, oil, orange juice, ancho chili and red pepper flakes. Add the pork chops and allow them to marinate for no less than 1 hour.
  2. Preheat the grill to a medium-high heat. Then brush some of the extra oil onto the grill to help prevent the meat from sticking.
  3. Remove the pork chops from the marinade and place them on the grill and cook until grill marks form, about 2 minutes. To create diamond markings on rotate the pork chops 90 degrees, and grill for two more minutes. Flip and repeat this same process. Remove and serve with a great side like “Banging Potato Salad“.

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Country Fried Steak

Wed, April 27, 2011 No Comments by Chef Ricky

This is a great version of the Country Fried Steak, I made a few personal modifications to it and loved it so much I shared it with my family. Everyone gave me rave reviews about it so I wanted to share it here with my friends at Classy Catering Creations.
I hope your families enjoy it as much as my friends and family do.

<strong>Country Fried Steak</strong> photo

Country Fried Steak

Country Fried Steak Ingredients:

  • 4 – Cube Steaks (Approximately 4 oz. each)
  • 1/2 tsp. – Salt
  • 1 1/2 tsp. – Black Pepper(Fresh Ground is best)
  • 1 Cup – Flour (All Purpose)
  • 2 – Eggs (Lightly Beaten)
  • 1/4 Cup – Olive Oil
  • 1 Cup – Milk
  • 1/2 tsp. – Thyme (Dried)
  • 1/4 tsp. – Garlic Powder
  • 1/4 tsp. – Smoked Paprika

Country Fried Steak Directions:

  1. Season meat with salt and pepper, then place the meat to the side. Next in a shallow dish (like a pie tin), mix flour with the pepper, garlic powder, thyme and paprika. Dredge each steak in the flour mixture then submerge each piece of meat into the beaten egg, then coat with the flour again. (Keep the flour mixture to use again later.)
  2. Heat the oil in a large, heavy skillet over medium-high heat. Fry steaks 2 to 3 minutes on each side, or until golden brown. then place them on a plate with paper towels to drain the excess oil on.
  3. Sprinkle the flour into oil to make a roux. Allow the roux to cook until you smell the nuttiness of it. This will take from 1 to 2 minutes on a medium heat. Be sure to scrape up any browned bits from the bottom of skillet (its pure goodness). Once the roux is cooked slowly whisk in the milk. Bring it to a boil, stirring constantly. If its to thick add more milk to your desired consistency. Season this gravy to taste.

Submitted By: L. Shelton of Georgia

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Zesty Summer Shrimp

Wed, April 20, 2011 1 Comment by Chef Ricky

Looking for a way to kick up your summer? Bring it up a notch with this amazing recipe for Zesty Summer Shrimp. These shrimp are sure to make your mouth sing with burtsing flavor!

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Zesty Summer Shrimp Ingredients:

  • 1/3 Cup – EVO (Extra Virgin Olive Oil)
  • 3 Cloves – Garlic (Sliced)
  • 1 tsp – Crushed Red Pepper Flakes
  • 2 tsp – Paprika
  • 2 lbs. – Jumbo Shrimp (De-veined with the shell on)
  • 1/4 Cup – Lemon Juice
  • 2 tbsp – Basil (Fresh chopped)
  • 1/2 tsp. – Salt
  • 1/4 tsp. – Black Pepper
  • 1/2 Cup – Corn (Fresh off the cob is best)
  • 2 Sprigs – Cilantro
  • 1/4 Cup – Red Onion (Fine Diced)
  • 1/4 Cup – Brandy

Zesty Summer Shrimp Directions:

  1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes, paprika, corn, red onion (last) into the oil.
  2. Add the shrimp and toss to coat. Pour the brandy over the shrimp. Take care not to burn your elf as this will result in big flames as the alcohol burns off. Next add the lemon juice to the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.
  3. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Submitted By: K.K. of Oregon

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