• 48 slices white bread
• 16 ounces fresh mushrooms, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• 1 tablespoon chopped parsley (optional)
• 2 tablespoons chopped chives
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Caption

Video of Cooking Demonstration Available

• 2 pounds jumbo shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 6 cloves garlic, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Note: These shrimp make an excellent appetizer to serve while getting the grill fired up. They can also be the main attraction when served over pasta or topping a steak for a little surf and turf.

• 1 stick (8 tablespoons) butter
• 1 large onion, diced
• 1 medium bell pepper, diced
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 pound crawfish tails, cooked and peeled 
• Salt, pepper and hot sauce, to taste 
• 8 ounces cream cheese, softened Crackers or Melba toast, for serving 

Note: To make this recipe even quicker and easier, you can buy pre-chopped onion and bell peppers at most grocery stores.

Caption

Video of Cooking Demonstration Available

• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

Click image to enlarge

• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

Click image to enlarge

• 1/2 cup balsamic vinegar
• 2 tablespoons sugar
• 2 cups fresh ripe tomatoes, cored and seeded, diced
• 2 tablespoons diced red bell pepper
• 1/3 cup extra virgin olive oil, in all
• juice and zest of 1 lemon
• 1/2 teaspoon red wine vinegar
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon minced anchovy (optional)
• 1/4 cup chopped fresh basil 
• 15 1/2-inch slices Italian loaf bread
• 15 thin slices of cappacolla
• Balsamic reduction, for serving (recipe follows)

Note: Shown without the coppacolla

Tomato Basil Bruschetta

Click image to enlarge

Pound Cake

• 2 cups corn flour
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 7 whole eggs
• 1 cup sour cream
• 1/2 tablespoon salt
• 3/4 pound butter (melted)
• 3/4 tablespoon baking powder

Port Salut Icing

• 1/2 quart heavy cream
• 1/2 quart half and half
• 1/4 ounce fresh thyme
• 1 garlic clove minced
• 1 shallot diced
• 1 bay leaf
• 6 ounces port salut cheese
• 1/2 teaspoon butter
• 2 ounces brandy
• 8 ounces crab meat
• salt and pepper to taste

Pepper Sprinkles

• 1 green bell pepper, very small diced
• 1 red bell pepper, very small diced
• 1 yellow bell pepper, very small diced

Crab Pound Cake

 Click to enlarge image

• 2 sticks (16 tablespoons) butter, softened
• 1/4 cup Worcestershire sauce
• 1 sprig rosemary
• 2 tablespoons chopped garlic
• Pinch of cayenne pepper, more or less to taste
• 1 tablespoon black pepper
• Juice of half a lemon
• Pinch of Cajun or Creole seasoning
• 2 to 4 dashes Louisiana-style hot sauce
• Pinch of paprika
• 1 pound Louisiana crab fingers
• 1/2 cup Abita Amber beer

• 3 cups diced Creole tomatoes
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped basil
• 1/4 cup red wine vinegar
• 1 tsp chopped thyme
• 1/2 cup extra-virgin olive oil
• salt and black pepper, to taste
• granulated garlic, to taste
• 25 basil leaves
• 25 French bread croutons

Chef's note: “I first discovered this old-world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought this dish here from Italy. Although simple to produce, the flavors are indescribable. Try it not only as an hors d'oeuvre, but also as the perfect garnish to any Italian or Southwest dish.”