43553 pasta crescent city grill creole Recipes

day-old french bread, extra virgin olive oil, granulated garlic, pickled garlic (crushed then minced fine), granulated onion, paprika, ground cayenne pepper, white pepper, ground black pepper, whole dried thyme leaves, dried sweet basil leaves, whole oregano leaves (required for italian flavored croutons, optional for cajun or creole flavored)

salmon, skin and pin bones removed (6 5-oz portions), olive oil, salt, pepper, creole mustard, honey, corn syrup, fresh ginger, grated, lemon juice, fresh dill, chopped

tomatoes, about 1 1/4 lb. total, halved, lengthwise, olive oil, salt and freshly ground pepper, to taste, pasta shells, tuna fillets, each about 3/4 inch thick, loosely packed fresh basil leaves, red wine vinegar, fresh mozzarella cheese, finely diced, chopped fresh flat-leaf parsley

city style (brined) ham, hock end, brown mustard, dark brown sugar, bourbon (poured into a spritz bottle), crushed ginger snap cookies

creole mustard, dry mustard, tupelo honey, white wine vinegar, extra virgin olive oil, fresh dill, finely chopped

linguine, crescent city grill creole sauce, crescent city grill creole seasoning

butter or margarine, onion, chopped, green bell pepper, chopped (about 1 cup), celery ribs, chopped, garlic cloves, minced, bay leaf, crescent city grill creole seasoning (see recipe ), paprika, diced tomatoes, undrained, vegetable juice, hot sauce, worcestershire sauce, cornstarch, cold water

skinned and boned chicken breasts, crescent city grill creole seasoning

seasoned salt, onion powder, paprika, garlic powder, white pepper, ground red pepper, dry mustard, dried oregano, dried thyme

refrigerated crescent dinner rolls, firm-ripe bananas, brown sugar, coarsely chopped pecans, white chocolate chips, butter, brown sugar, orange juice or 2 tbsp rum, coarsely chopped pecans, scoops vanilla ice cream or 8 scoops frozen yogurt

dry white wine, olive oil, percent pure cane syrup or other cane syrup, creole or whole-grain mustard, chopped yellow onion, chopped garlic, salt, freshly ground black pepper, cayenne, quail (about 3 1/2 oz each), breastbones removed and split down the back, olive oil, chopped yellow onions, freshly ground black pepper, andouille or fresh pork sausage, removed from the casings and crumbled, chopped garlic, dried field peas (about 2 cups), picked over and rinsed, bay leaf, fresh thyme leaves, beef broth, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme

chicken cutlets, pasta shells , medium size, tomatoes, cut in half, mozzarella cheese, fresh , cut into cubes, parsley, chopped, parmesan cheese, grated, butter, coarse salt & fresh ground pepper

pasta (whole wheat penne), chicken breasts (pounded thin), paprika (hot and smoky), salt and pepper, spinach , pesto (aka spanakopita pesto, see below), handful walnuts (toasted ), handful feta (crumbled ), baby spinach (packed), fresh herb (chopped , i used a combination of parsley, dill and mint), garlic, walnuts (toasted ), feta, olive oil, lemon juice, salt and pepper

tomatoes halved lengthwise, olive oil plus 1/2 cup, salt, freshly ground black pepper, pasta shells, tuna fillets, fresh basil leaves loosely packed, red wine vinegar, fresh mozzarella cheese finely diced, chopped fresh flat leaf parsley

black grouper fillets, kosher salt, fresh ground black pepper, virgin olive oil, unsalted butter, u-8), head-on shrimp, olive oil, divided, seafood seasoning (recommended : old bay), unsalted butter, cooked black-eyed peas, sliced green onion, diced red peppers, ground cumin, creole seasoning (recommended: crescent city grill ), egg, shredded romano, ground bread crumbs, clarified butter, seasoned flour, extra-virgin olive oil, shallot, finely minced, balsamic vinegar, creole mustard, fresh chopped thyme leaves, fresh ground black pepper, salt, frisee, cooked and diced applewood smoked bacon, olive oil, shallots, minced, garlic, minced, kosher salt, cayenne pepper, ripe tomatoes, smoked, peeled, seeded and roughly chopped, balsamic vinegar

creole mustard * or other coarse-grain mustard, white-wine vinegar, vegetable oil, minced fresh flat-leaf parsley, drained bottled horseradish, minced dill pickle, minced scallion greens, paprika (not hot ), cayenne, salt, black pepper, shrimp in shell (21 to 25 per lb)

two 6-oz swordfish steaks, creole spice, three 6-inch corn tortillas , cut into 1-inch thick strips, salt and pepper, orange sections , zested before cut, lemon sections , zested before cut, lime sections , zested before cut, minced shallots, olive oil, honey, chopped cilantro

creole mustard * or other coarse-grain mustard, white-wine vinegar, vegetable oil, minced fresh flat-leaf parsley, drained bottled horseradish, minced dill pickle, hard-boiled egg, minced, minced scallion greens, paprika (not hot ), cayenne, salt, black pepper, shrimp in shell (21 to 25 per lb), wooden skewers