Main Course

Course: 

2 tablespoons unsalted butter 

  • 2 tablespoons olive oil 
  • 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
  • Kosher salt and freshly ground pepper 
  • 40 cloves garlic, peeled but left whole 
  • ¼ cup (2 fl oz/60 ml) dry white wine 
  • ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
  • 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
  • 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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Course: 

THE BACON BREAD CRUMBS

  • 8 slices raw bacon
  • 4 cups bread crumbs
  • 5 fresh basil leaves
  • 1 tablespoon fresh thyme leaves
  • salt and freshly ground black pepper, to taste Creole seasoning, to taste

 

THE FRIED OYSTERS

  • 16 shucked fresh oysters
  • 3 cups all-purpose flour
  • 4 tablespoons Creole seasoning, divided
  • 3 large eggs
  • 1 cup whole milk
  • the reserved bacon bread crumbs
  • the reserved bacon fat
  • salt and freshly ground black pepper, to taste
  • 3 basil leaves, cut into narrow strips
  • 1 cup microgreens
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped preserved lemon*
  • 4 tablespoons crumbled chetvert cheese 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

Bacon-Crusted Oysters

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Course: 

The Mushrooms:

  • 1 ounce dried porcini mushrooms
  • 1/4 cup extra-virgin olive oil
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons finely chopped French shallot
  • 1/2 pound shiitake mushrooms
  • 1 pound oyster mushrooms
  • 2 tablespoons dry white wine
  • 2 tablespoons brandy
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons minced parsley
  • 1/2 teaspoon minced fresh chervil
  • 1/4 teaspoon finely snipped chives

The Roux:

  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour

The Sauce:

  • 40 shucked fresh oysters
  • 2 cups oyster juices (liquor)
  • 2 tablespoons butter
  • 1 tablespoon finely chopped French shallots
  • 1/4 cup dry white wine
  • 2 tablespoons dark roux
  • 2 ounces (114 cup) demi-glace 
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely chopped fresh chervil
  • 12 teaspoon finely snipped fresh chives

Final Assembly:

  • 2 tablespoons unsalted butter
  • the 40 reserved oysters
  • 1 tablespoon minced French shallots
  • 1 garlic clove, mashed and minced to produce 1 teaspoon
  • 1 teaspoon chopped fresh thyme
  • 1 cup coarse French-bread crumbs
  • salt and freshly ground pepper, to taste

Oyster and Mushroom Tart

Oyster and Mushroom Tart

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Course: 
  • 10 gallons water
  • 3 dozen live Louisiana crabs
  • 1 8-ounce bottle Zatarain’s liquid crab boil
  • 1 cup iodized salt
  • 3 pounds Zatarain’s Pro Boil
  • 1 cup cayenne pepper
  • 2 cups lemon juice
  • 6 lemons, halved
  • 6 oranges, halved
  • 4 large yellow onions, halved
  • 2 pounds small red bliss potatoes
  • 3 heads garlic, tops cut off to expose toes
  • 1 pound fresh button mushrooms
  • 2 pounds smoked sausage, cut into 1-inch pieces
  • 6 ears fresh or frozen corn, snapped in half
  • 10 pounds  Louisiana shrimp
  • 1 5-pound bag of ice

Louisiana Seafood Boil

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Course: 
  • 1¼ lb (625 g) boneless, skinless chicken breasts 
  • 2 teaspoons canola oil 
  • 2 teaspoons ground cumin 
  • 2 teaspoons chili powder 
  • 1/2 teaspoon kosher salt 
  • 6 oz (185 g) corn tortilla chips 
  • black beans, as desired
  • 6 oz (185 g) Monterey Jack cheese, shredded
  • 2 ripe tomatoes, diced 
  • 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
  • pickled jalapeños, to taste
  • 1/2 cup sour cream

Chicken Taco Nachos

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Course: 
  • ½ small red onion, thinly sliced
  • ¾ teaspoon balsamic vinegar 
  • Olive oil 
  • Kosher salt and freshly ground pepper 
  • shredded fresh basil, for garnish
  • FOR THE MINI MEATBALLS: 
  • ¼ lb (125 g) each ground pork and beef 1 clove garlic, minced 
  • 2 tablespoons grated Parmesan cheese 
  • your favorite pizza dough
  • 1 cup (8 fl oz/250 ml) your favorite tomato sauce (thick)
  • 1¼ cups (5 oz/155 g) shredded low-moisture mozzarella cheese 
  • ¼ cup (1 oz/30 g) grated Parmesan cheese

Mini Meatball and Red Onion Pizza

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Course: 
  • Kosher salt and freshly ground pepper 
  • 1 bunch broccolini, about½ lb (250 g), tough ends removed 
  • 12 oz (375 g) orzo 
  • 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon olive oil 
  • 2 cloves garlic, minced 
  • 1 lb (500 g) medium shrimp, peeled and deveined 
  • ½ cup (2 ozJ60 g) freshly grated 
  • Parmesan cheese 
  • 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Basic Seasoned Beans:

  • 1 pound dried beans, soaked overnight
  • 1½ to 2 cups total, chopped onions, celery, and bell peppers
  • minced garlic to taste
  • salt and pepper to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • cayenne pepper to taste

 

Huevos Rancheros

  • 2 corn tortillas
  • ½ cup your favorite salsa
  • ½ cup cooked black beans
  • 1 teaspoon ground cumin
  • 2 eggs
  • chopped cilantro, crumbled Mexican cheese, for garnish
  • salt and pepper to taste

Huevos Rancheros

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