Main Course Recipes and Menus

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Narrow Results You've Selected: Main Course Spring Southern/Soul Food Remove all Source Saveur (8) NOLA Cuisine (1) allrecipes.com (1) Difficulty Easy (6) Medium (3) Main Ingredient Pork (3) Shellfish (2) Shrimp (2) Beans (1) Chicken (1) Show all... Eggs (1) Fruit (1) Game (1) Pasta (1) Potato (1) Occasion Backyard BBQ (2) Birthday (1) Easter (1) Technique Fry (3) Grill/Barbecue (3) Saute (2) Slow Cook (2) Bake (1) Show all... Marinate (1) Roast (1) Topic Recipe (10) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Southern/Soul Food"; var omni_prop8 = "Course:Main Course,Season:Spring,Cuisine:Southern/Soul Food"; var omni_pageName="saveur:"+omni_prop12; 03/10/2009 Potato-Crusted Lyonnaise Fish Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet. Issue #119 04/10/2008 Randy Evans’s Southern Peas This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston. Issue #111 03/06/2007 Grilled Pork Tenderloin with Jezebel Sauce Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why. Issue #78 09/26/2005 Cajun Crawfish Eggs This pre-boucherie dish from southern Louisiana showcases the region's specialty, fresh crawfish. Issue #65 02/15/2007 Shrimp and Grits For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish. Issue #41 02/15/2007 Shrimp-Stuffed Quail A delicacy in its own right, quail becomes even more sumptuous when married with shrimp and a bevy of flavorful spices. Issue #41 02/15/2007 Crab Cakes These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama. Issue #41 07/05/2010 Southern Fried Chicken Any experienced fryer of chicken will be quick to assure you that their time-tested method is the best. Continue... Does Not Apply Source: NOLA Cuisine 05/06/2010 Alabama Pulled Pork Pork butt is smoked “low and slow” (at least six hours and as many as 10), then sauced and cooked some more. The result is full of barbecue flavor, and so tender it can be shredded with two forks. Does Not Apply Source: allrecipes.com 03/08/2010 Pasta and Potato Salads Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue. Does Not Apply