Funny thing about New Orleans' famed barbecue shrimp — it doesn't fit any definition of barbecue. There's no smoke, no open flame, and no tangy red sauce. Nope, barbecue shrimp is a dish that is usually sautéed or baked in butter and served with French bread for sopping. Here's my take — first I render lardons of bacon to use the fat with butter to add a smokiness to the sauté. Next I'm using that same loaf of French bread to turn it into another New Orleans standard — a po'boy. But I'm not done turning a Big Easy vittle on its head. To top my sandwich I took the old Cajun braised vegetable side dish Maque Choux and turned it into a relish. Finally, a garnish of bacon bits adds crunch and still more smoky goodness.
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This recipe from Chef Laurent Quenioux of Vertical Wine Bar in Pasadena, Calif. is a classic French bistro dish that can be served both as a light starter dish or, in a larger portion, with a piece of baguette for a light lunch. — Allison BeckClick here to see A Cassoulet Supper.
This hearty lamb recipe is rich and satisfying, perfect for Sunday dinner.
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From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
This signature chowder has become very popular at Fire. We serve it with wild Alaskan halibut, manila clams, and sautéed spinach; it is also delicious with sautéed diver scallops. The result is a rich, thick, and spicy chowder with a great kick!
— Douglas Katz, executive chef-owner at Fire Food and Drink, Cleveland, OH
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Enjoy this classic interpretation of Chicken Marsala for dinner. The simple pan fried chicken and Marsala Wine sauce takes less than 30 minutes to cook making it the perfect option for quick and easy weeknight dinners and last minute dinner parties.For more quick and easy chicken recipes, check out our list of 35 Chicken Recipes for Busy Weeknights.
No state produces more Great Northern Beans than Nebraska, which is why we chose this hearty, white bean soup for the state. The sautéed bacon, and vegetables flavor this soup, while the starches from the beans thicken it.