• 3 large eggs
• 1 tablespoon salted butter
• Salt and pepper to taste
• ¼ cup Creole Sauce (click for recipe)

Galatoire's Creole Omelette

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• 3 dozen ten to twelve count head-on shrimp
• 1 pound jumbo lump crabmeat
• ½ cup melted butter
• ½ cup finely diced onions
• ¼ cup finely diced celery
• ¼ cup finely diced red bell pepper
• 2 tablespoons finely diced garlic
• ½ cup sliced green onions
• 1 teaspoon dried thyme
• 1 tsp dried basil
• 1 tablespoon Creole mustard
• 1 tablespoon dry sherry
• ½ cup bechamel sauce
• ¾ cup seasoned Italian
• bread crumbs
• salt and cracked black pepper to taste
• ½ cup melted butter ½ cup dry sherry
• 1 cup water

Jumbo Shrimp Viala

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• A selection of vegetables for the boil: Small potatoes, broccolini, artichokes, asparagus, cauliflower, etc. 
• 1 pound large peeled and deveined shrimp
• 4 large eggs
• ¼ cup salt
• 2 lemons
• 1 cup ketchup
• 2 tablespoons prepared horseradish
• 1 teaspoon black pepper
• ½ teaspoon hot chile sauce

Shrimp Cocktail for Dinner

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• ¾ cup (5 oz/155 g) French green lentils, picked over, rinsed, and drained
• 4 cups (32 fl oz/11) chicken stock or prepared low-sodium broth
• 4 Tbsp (2 fl oz/60 ml) olive oil
• 1 red onion, finely chopped
• 1 celery stalk, finely diced
• 1 carrot, peeled and finely diced
• 1 small red bell pepper, seeded and finely diced
• 3 Tbsp fresh lemon Juice
• 2 Tbsp finely chopped fresh flat-leaf (ltalian) parsley, plus sprigs for garnish
• 2 Tbsp finely chopped fresh basil, plus small whole leaves for garnish
• Salt and freshly ground pepper
• 6 salmon fillets, about ½ lb (250 g) each, skinned, rinsed, and patted dry

Roasted Salmon over Warm Lentils

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• Olive oil or canola oil for coating
• 2 Tbsp sweet paprika
• 2 Tbsp ground sage
• 1 Tbsp dried rosemary
• 1 Tbsp garlic powder
• ½ tsp cayenne pepper
• Salt and freshly ground black pepper
• 1 chicken, 3-4 pounds, cut into serving pieces: 4 bone-in or boneless chicken breast halves; or 12 bone-in or boneless chicken thighs
• 1 large handful wood chips or chunks, soaked for 30 minutes and drained

Grilled Chicken with Herb Rub

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• 6 tablespoons reduced-sodium soy sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons chopped rosemary
• 4 teaspoons chopped thyme
• 4 teaspoons chopped sage
• 16 double lamb chops (rib or loin), frenched
• 1¾ cup cannellini beans, drained, juices reserved
• 1 tablespoon demi-glace concentrate
• 1 teaspoons lemon zest
• salt and pepper to taste

Broiled Lamb Chops with White Bean and Rosemary Ragout

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• 1½ pounds boneless country-style pork ribs, trimmed
• ⅓ cup lime juice (3 limes)
• ⅓ cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon annatto powder
• ¾ teaspoon brown sugar
• salt and pepper to taste
• ½ teaspoon ground coriander
• 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
• 1 avocado, halved, pitted, and cut into ½-inch pieces
• 1 tomato, cored and cut into ½-inch pieces
• 2 radishes, trimmed and sliced thin
• 2 tablespoons chopped fresh cilantro

Grilled Citrus-Marinated Pork Cutlets

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• 1 bunch scallions, thinly sliced
• 1 cup lightly packed fresh cilantro, roughly chopped
• 1 Fresno or jalapeño chili, stemmed, seeded and minced
• 2 tablespoons unseasoned rice vinegar
• 1 tablespoon finely grated fresh ginger
• Kosher salt and ground
• black pepper
• 3 tablespoons cornstarch
• 1 tablespoon Sichuan peppercorns, finely ground
• ½ to 1 teaspoon cayenne pepper
• ½ teaspoon Chinese five-spice powder
• 8 boneless (about 1 ½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry
• ⅓ cup grapeseed or other neutral oil

Salt and Pepper Pork Chops

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• Nonstick vegetable oil spray
• ¼ cup mayonnaise
• ¼ cup coarse-grained mustard
• 2 teaspoons Worcestershire sauce
• ¾ cup dry Italian-style breadcrumbs
• 1 green onion, finely chopped
• 4 large chicken drumsticks or thighs (about 1 pound)

Oven-Fried Deviled Chicken

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• 4 tablespoons (¼ cup) unsalted butter, plus more for the baking dish
• Coarse kosher salt
• 1 pound penne pasta
• 1 sweet onion, chopped
• Freshly ground black pepper
• 2 garlic cloves, very finely chopped
• 2 jalapeños, or to taste, seeded and chopped
• ¼ cup all-purpose flour
• 2 cups 2% or whole milk, warmed
• 2 cups grated Gruyere cheese (8 ounces)
• 1 tablespoon dry mustard powder
• 1 teaspoon hot sauce, or to taste
• ½ teaspoon red pepper flakes, or to taste
• 1 cup fresh plain, whole wheat, or panko bread crumbs
• 1 teaspoon cayenne pepper, or to taste

Spicy Mac & Cheese

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