Louisiana Pan Roast Recipes

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SEAFOOD PAN ROAST



Seafood Pan Roast image

The perfect seafood dish when you are trying to impress that special someone!

Provided by David Frank

Categories     Seafood

Time 1h10m

Number Of Ingredients 16

4 oz Butter
3 Tbl Minced garlic
Favorite hot sauce to taste
2 tsp Cayenne
3 tsp Worcestershire sauce
3 Tbl Ppaprika
1 bottle Heinz Chili Sauce
1 Bottle Bottle of Lobster or Clam juice
15 oz 15-count peeled and deveined shrimp
8 oz Scallops
8 oz Crab (You can get Blue Crab at one of the Big Warehouses)
1/2 cup White wine (Your favorite)
2 Tbl Brandy ( I love the taste of B & B)
1 pint Cream
White pepper and salt to taste
1/2 cup Parsley, chopped

Steps:

  • Melt your butter in a saute pan add your garlic, hot sauce, Worcestershire sauce and cayenne.
  • Saute each type of seafood separately. Pull out each type when 2/3 cooked and place in one separate bowl.
  • Add wine to sauce and scrape bottom of pan to absorb any dark bits into your sauce.
  • Put left over sauce into a dutch oven and add clam/lobster juice, chili sauce, and Bandy.
  • Simmer sauce for a few minutes; add the seafood. Cook till seafood is done.
  • Add cream and season with white pepper and salt to taste.
  • Garnish the dish with chopped parsley.

Nutrition Facts :

CLAM, SHRIMP, & SCALLOP PAN ROAST



Clam, Shrimp, & Scallop Pan Roast image

Categories     Bread     Sauce     Roast     Clam     Scallop     Shrimp     Simmer     Boil

Yield feeds 4

Number Of Ingredients 15

The Shellfish
2 dozen littleneck clams
1/4 cup olive oil
6 large cloves garlic, minced
1 cup clam juice
1 cup white wine
6 tablespoons Mutha Sauce (page 165)
1 teaspoon crushed red pepper
1 tablespoon Worcestershire sauce
1/2 to 3/4 pound shrimp, in the shell (12 to 16 total)
1/2 pound sea scallops (preferably dry-packed)
1 tablespoon heavy cream
10 fresh basil leaves, chopped
The Garnish
2 tablespoons chopped fresh Italian parsley

Steps:

  • Give the clams a good scrubbing, discarding any with cracked or open shells. Set aside. Heat the oil over medium-high in a pan that you can cover later. Throw in the garlic and cook for 2 minutes. Pour in the clam juice, wine, and Mutha Sauce. When the mixture is bubbling, add the clams. Cover and cook til the clams open, 3 to 5 minutes. Pull out the clams as they open, and keep them warm. (Pitch any clams that don't open.)
  • Boil and reduce the pan juices over high heat for about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
  • Toss in the shrimp and scallops. Simmer til they're cooked and have just turned opaque, about 4 minutes. Swirl in the cream and basil. Return the clams to the pan, and gently stir together all the shellfish. Sprinkle with parsley and serve steaming hot.

PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR



Pan Roast Louisiana Blackfish with Corn, Crab and Caviar image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 30

1 cup grated Parmesan
1 cup all-purpose flour
6 (4-ounce) blackfish fillets, skin on
1 teaspoon lemon juice
Sea salt
2 tablespoons extra-virgin olive oil
Silver Queen Corn Pudding, recipe follows
Saute of Crab and Baby Corn, recipe follows
Silver Queen Foam, recipe follows
6 teaspoons Louisiana caviar, for garnish
1 teaspoon minced fresh chives, for garnish
1 teaspoon fresh chive blossoms, for garnish
6 small sprigs fresh dill, for garnish
6 small sprigs fresh chervil, for garnish
1 quart heavy cream
1 pound Silver Queen corn kernels
Kosher salt
Cayenne pepper
10 eggs
2 tablespoons butter
1 1/2 pounds jumbo lump crabmeat, picked over
6 ears fresh baby corn, blanched and sliced into rounds
1 teaspoon lemon juice
Hot pepper sauce
Sea salt
2 stalks lemongrass
2 cups fish stock or fumet
1 cup Silver Queen corn kernels
Sea salt
1 tablespoon butter

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.

LOUISIANA ROAST BEEF



Louisiana Roast Beef image

This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.

Provided by Dreamgoddess

Categories     Roast Beef

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup onion, chopped very fine
1/4 cup celery, chopped very fine
1/4 cup bell pepper, chopped fine
2 tablespoons unsalted butter
1 teaspoon salt
1 teaspoon white pepper
3/4 teaspoon black pepper
3/4 teaspoon garlic, Minced
1/2 teaspoon dry mustard
1/2 teaspoon cayenne, Ground
4 lbs boneless beef sirloin

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.

Nutrition Facts : Calories 698.9, Fat 49.5, SaturatedFat 20.6, Cholesterol 212.8, Sodium 552.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.6, Protein 58.3

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