Dinner entrees that we served at LuVicis...his Y’all Comeback Pasta Salad that was a Customer favorite...and another side dish that I made of Green Bean Bundles...another favorite!
Pasta Jambalaya
4 b/s chicken breasts, seasoned with Cavander's Konrico seasoning, grilled and cut in bite size pieces
1 lb. smoked sausage, chopped (sauteed & drained)
1 or 2 pkg. crawfish tails (11 oz. each) thawed (do not cook)
1 cup red bell pepper, diced
1 cup red onion, diced
1 tsp. minced garlic
Grill & saute meats...add pepper, onion & garlic to saute pan where sausage was cooked and saute for 5 minutes. Combine pepper/onion mixture with meats and crawfish.
Sauce:
1 qt. heavy cream
1/2 cup Culinary cream or Greek yogurt
2 Tbsp. Cajun seasoning
2 Tbsp. Smoked Paprika
1/4-1/2tsp. tabasco sauce
2 Tbsp. worcestershire sauce
2 Tbsp. chopped chives
2 Tbsp. Parsley
1 cup shredded Parmesan
1 cup grated Romano
Heat all sauce ingredients except cheeses over medium heat. Stir in cheeses, reduce heat and stir until cheeses melt. Combine with meat vegetable mixture.
1 lb. Bow tie Pasta, cooked al dente.
To serve, heat sauce portions (1-1/2 cups) until bubbly. Add individual serving of pasta and heat through. Plate in large pasta bowl. Garnish with sprinkling of Parmesan cheese and minced parsley. Enjoy!
Makes 4-6 generous servings. Can be reheated at the same time and divided when heated through.
Y'all Comeback Pasta Salad
Robert St. John
2 cups mayonnaise
1 cup Chili Sauce
1 tablespoon Worcestershire sauce
2 cloves garlic -- minced
1 teaspoon fresh ground black pepper
1 small onion -- grated
salt -- to taste
1 tablespoon Smoked Paprika
few dashes Tabasco sauce
1 teaspoon dry mustard
1/4 cup vegetable oil
Combine all ingredients , blend with immersion blender and refrigerate.
2 lbs. tri color rotino pasta cooked and drained
6 green onions, diced (white & green part)
1 cup diced celery
6 hard boiled eggs, chopped
Stir sauce into pasta and veggies. Refrigerate 1 hour before serving.
Pork Tenderloin with Muscadine Glaze
Robert St. John
2 Tbl Olive Oil
1 Tbl Unsalted Butter
3 Pork Tenderloins (about 1 1/2 pounds)
2 tsp Kosher Salt
1 tsp Black Pepper, freshly ground
2 Tbl Shallot, minced
1/2 tsp Garlic, minced
1/4 tsp Salt
1/4 cup Brown Sugar
1/2 cup Riesling Wine, or Muscadine wine if you can find it
1/4 cup Balsamic Vinegar
1 cup Chicken Broth
1 Bay Leaf
3/4 cup Muscadine Jelly
1/4 tsp Black Pepper, freshly ground
1/4 cup Red Bell Pepper, minced
2 Tbl Parsley, chopped
Season the pork with the salt and pepper.
In an ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, add in the butter and the pork tenderloins. Sear each tenderloin on all sides and place the skillet and tenderloins in the oven.
Cook 8-10 minutes. Remove the skillet from the oven and place the tenderloins on a plate and hold them in a warm place. Drain the excess oil from the skillet.
Place the skillet over low heat. Cook the shallots, garlic and salt for 2-3 minutes. Add the brown sugar, cook until the sugar is melted. Turn the heat to medium and add the wine and balsamic vinegar. Cook until the mixture has reduced by half. Add in the chicken broth and bay leaf, simmer until the mixture has reduced by 70 percent. Stir in the jelly, black pepper and red pepper and simmer for 5-6 minutes. Stir often to prevent sticking and burning. Remove from the heat and stir in the fresh parsley
Slicing on a diagonal, cut each tenderloin into 6-8 pieces. Arrange the slices on a serving platter and pour the glaze over the pork, serve immediately.
Yield:
6-8 servings
Robert St. John
2 Tbl Olive Oil
1 Tbl Unsalted Butter
3 Pork Tenderloins (about 1 1/2 pounds)
2 tsp Kosher Salt
1 tsp Black Pepper, freshly ground
2 Tbl Shallot, minced
1/2 tsp Garlic, minced
1/4 tsp Salt
1/4 cup Brown Sugar
1/2 cup Riesling Wine, or Muscadine wine if you can find it
1/4 cup Balsamic Vinegar
1 cup Chicken Broth
1 Bay Leaf
3/4 cup Muscadine Jelly
1/4 tsp Black Pepper, freshly ground
1/4 cup Red Bell Pepper, minced
2 Tbl Parsley, chopped
Season the pork with the salt and pepper.
In an ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, add in the butter and the pork tenderloins. Sear each tenderloin on all sides and place the skillet and tenderloins in the oven.
Cook 8-10 minutes. Remove the skillet from the oven and place the tenderloins on a plate and hold them in a warm place. Drain the excess oil from the skillet.
Place the skillet over low heat. Cook the shallots, garlic and salt for 2-3 minutes. Add the brown sugar, cook until the sugar is melted. Turn the heat to medium and add the wine and balsamic vinegar. Cook until the mixture has reduced by half. Add in the chicken broth and bay leaf, simmer until the mixture has reduced by 70 percent. Stir in the jelly, black pepper and red pepper and simmer for 5-6 minutes. Stir often to prevent sticking and burning. Remove from the heat and stir in the fresh parsley
Slicing on a diagonal, cut each tenderloin into 6-8 pieces. Arrange the slices on a serving platter and pour the glaze over the pork, serve immediately.
Yield:
6-8 servings
Green Bean Bundles
1 pound green beans
8 slices bacon, partially cooked, cut in half
S&P to taste
SAUCE:
2 Tbsp. Butter
1/2 cup minced red onion
2 Tbsp. Flour
1/2 tsp. Dry mustard
1-1/2 cups beef broth
1/2 cup minced red bell pepper
2 Tbsp. Fresh minced parsley
Blanch green beans in salted water for 3 minutes. Place in ice water to shock. Drain & pat dry.
Place bacon on baking sheet, bake at 350 for 8 minutes, cut in half.
On parchment lined baking sheet, wrap 5 or 6 green beans in each 1/2 piece of bacon ; place seam side down on baking sheet. Season with salt & fresh ground pepper. Bake 7 minutes. Top each bundle with heaping spoonful of sauce, bake 3-5 minutes longer.
SAUCE:
In small saucepan, melt butter, add onion & sauté 2-3 minutes. Add flour & cook 1 minute. Add dry mustard & whisk in beef broth. Bring to boil, boil 1 minute. Remove from heat. Stir in red bell pepper & parsley.
1 pound green beans
8 slices bacon, partially cooked, cut in half
S&P to taste
SAUCE:
2 Tbsp. Butter
1/2 cup minced red onion
2 Tbsp. Flour
1/2 tsp. Dry mustard
1-1/2 cups beef broth
1/2 cup minced red bell pepper
2 Tbsp. Fresh minced parsley
Blanch green beans in salted water for 3 minutes. Place in ice water to shock. Drain & pat dry.
Place bacon on baking sheet, bake at 350 for 8 minutes, cut in half.
On parchment lined baking sheet, wrap 5 or 6 green beans in each 1/2 piece of bacon ; place seam side down on baking sheet. Season with salt & fresh ground pepper. Bake 7 minutes. Top each bundle with heaping spoonful of sauce, bake 3-5 minutes longer.
SAUCE:
In small saucepan, melt butter, add onion & sauté 2-3 minutes. Add flour & cook 1 minute. Add dry mustard & whisk in beef broth. Bring to boil, boil 1 minute. Remove from heat. Stir in red bell pepper & parsley.
