• 4 large white potatoes, baked and cooled
• ¼ cup sliced green onions
• ¼ cup chopped bell pepper
• ¼ cup chopped celery
• 2 cloves garlic, chopped
• 3 tablespoons butter
• 1 cup chopped crawfish tails or shrimp
• ½ cup sour cream
• ½ cup shredded mozzarella or Cheddar cheese
• ½ teapoon lemon juice
• ½ teapoon hot sauce
• Grated Parmesan cheese for garnish
•  

Seafood-Stuffed Baked Potatoes

Click image to enlarge

• 5 pounds beef oxtails 
• ½ cup lard, or a mixture of lard and butter 
• 1½ teaspoons dried thyme, preferably Spice Islands 
• Kosher or sea salt as needed
• Freshly ground black pepper as needed 
• 2 large onions, chopped (2 cups) 
• 2 large stalks celery, with leaves, chopped (1 cup) 
• 1 medium carrot, thinly sliced (½ cup) 
• 2 large cloves garlic, minced 
• 1 cup peeled, seeded, and chopped tomatoes, fresh or canned 
• ½ cup chicken stock or water

Slow-Cooked Oxtails

Click image to enlarge

• 2 tablespoons butter
• ½ cup grated onion
• 1 teaspoon minced or pressed garlic
• 2 cups cooked chicken, turkey, salmon, or finely chopped shrimp
• 1 teaspoon lemon juice
• ¾ cup chicken stock, preferably homemade
• 1 tablespoon Worcestershire sauce
• salt, pepper, and cayenne to taste
• 2 eggs, well beaten
• 1 cup dry breadcrumbs
• 1 sleeve saltine crackers, finely crumbled
• cooking oil for frying

Croquetes

Click image to enlarge

• 3 pounds of round steak, ½ inch thick
• 2 tablespoons of vinegar
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• ½ teaspoon of cayenne pepper
• Flour
• 3 tablespoons of oil
• ¾ cup of water
• 1 large onion, sliced thin

Smothered Round Steak in Onions

Click image to enlarge

• 4 tablespoons lemon zest
• ½ cup lemon juice 
• 4 teaspoons ginger, peeled and minced 
• 4 teaspoons light brown sugar, firmly packed
• 1 tablespoon peanut or other cooking oil
• salt to taste
• 4 small dried hot peppers, seeds removed
• 3 pounds boneless, skinless chicken thighs

Lemon-Ginger Grilled Chicken

Click image to enlarge

• ½ cup whole milk
• 1 large egg
• 2 cups panko crumbs
• 4½ ounces andouille sausage,* casing removed and sausage minced in a food processor
• 1 ½ teaspoons Creole seasoning
• 6 mahi-mahi fillets (8 ounces each), about 1 inch thick at the thickest part
• 1½ teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup clarified butter, divided
• Your favorite tartar sauce, for serving
  
  
  
  *If unavailabe, smoked sausage may be substituted

Mahi-Mahi with Andouille Crust

Click image to enlarge

BARBECUE SAUCE 

• 3 tablespoons (45 ml) olive oil 
• 2 cups (320 g) finely diced yellow onion 
• 1 cup (120 g) finely diced celery 
• ½ cup (8 g) chopped fresh cilantro leaves 
• ¼ cup (40 g) minced garlic 
• 2½ cups (550 g) chili sauce 
• 1/a cup (80 ml) sugarcane vinegar 
• ½ cup (170 g) sugarcane molasses 
• 2 tablespoons (30 g) Worcestershire sauce 
• 1 cup (225 g) light brown sugar 
• 4 chipotle peppers in adobo sauce, chopped, with 1 tablespoon (15 ml) of the sauce 
• 1 tablespoon (7 g) smoked paprika 
• 1 tablespoon (9 g) mustard powder 
• 2 tablespoons (20 g) Cajun Seasoning Blend 

CHICKEN 

• 4 chickens (3 to 4 pounds, or 1.4 to 1.8 kg each), halved lengthwise 
• 2 cups (576 g) salt 
• ¼ cup (60 ml) olive oil 
• 1 cup (150 g) Cajun Seasoning Blend
• ½ cup (96 g) lemon pepper seasoning 
• ¼ cup (36 g) garlic powder 

GRILLED CHERRY BOMB SALAD 

• 1 jar (10 ounces, or 280 g) spicy red pepper jelly 
• 2 tablespoons (28 ml) sugarcane vinegar 
• 1 tablespoon (15 ml) freshly squeezed lemon juice 
• 1 tablespoon (21 g) Creole mustard or other coarse-grained mustard 
• ½ cup (120 ml) extra-virgin olive oil, plus more for finishing 
• Kosher salt and freshly ground black pepper 
• 24 large cherry tomatoes or small Roma tomatoes 
• 2 heads of romaine lettuce, leaves separated 
• 12 large spring onions, green stalks attached, or green onions

Firecracker Barbecue Chicken with Grilled Cherry Bomb Salad

Click image to enlarge

• 3 tablespoons vegetable oil, divided 
• 1 tablespoon capers, drained 
• 6 large spears asparagus, with bottom third of each spear peeled 
• 2 (5- to 6-ounce) flounder or other thin fish fillets (alternatives are sheepshead, snapper, or trout) 
• vegetable oil spray 
• ½ cup very finely grated Parmesan cheese 
• 2 tablespoons salted butter 
• 1 lemon, juiced
• 1 teaspoon minced parsley 
• 4 ounces jumbo lump crabmeat, picked through 

Parmesan Crusted Flounder with Crabmeat

Click image to enlarge

SHRIMP

• ½ cup panko (Japanese) bread crumbs
• 1 tablespoon chopped fresh cilantro leaves
• ⅔ cup rice flour or cornstarch
• ½ cup unbleached all-purpose flour
• ¼ teaspoon baking soda
• 4 ounces light beer
• 6 tablespoons canola oil
• 1 pound large (21/25 count) shrimp, peeled and deveined
• 1 lemon, thinly sliced
• Coarse kosher salt and freshly ground black pepper
  
   

SPICY KETCHUP

• 1 tablespoon pure olive oil
• 1 sweet onion, grated
• 1 garlic clove, mashed to a paste with salt (see note, below)
• 1 (14.5-ounce) no-salt-added canned tomatoes with juice, pureed
• 1 tablespoon tomato paste
• ¼ cup sherry vinegar
• 1 tablespoon honey
• 1 tablespoon smoked hot paprika
• Coarse kosher salt and freshly ground black pepper

Beer-Battered Shrimp (Lighter)

Click image to enlarge

• 6 tablespoons (¾ stick) unsalted butter
• 2 teaspoons kosher salt, plus more to taste
• 1 pound medium or large shrimp, shelled, shells reserved
• ¾ cup dry white wine
• 2 tablespoons Pernod or brandy
• 3 sprigs fresh thyme 1 bay leaf
• 2 celery stalks, chopped, leaves reserved for garnish
• 2 large leeks (white and light green parts only), chopped
• 2 garlic cloves, chopped
• 1 fennel bulb, finely chopped, fronds reserved for garnish
• ¼ cup Iong-grain rice
• 2 tablespoons tomato paste
• Pinch of cayenne pepper
• Fresh lemon juice to taste

Rustic Shrimp Bisque

Click image to enlarge