• 1 12-ounce salmon fillet 

• scant 1 cup dry white wine 
• a few fresh basil sprigs, plus extra basil leaves, to garnish 
• 6 ripe Italian plum tomatoes, peeled and finely chopped 
• 2/3 cup double cream 
• 12 ounces fresh or dried spaghetti
• 4 ounces peeled cooked shrimp
• salt and ground black pepper to taste 

Shrimp and Salmon with Pasta

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• 1 pound lean ground beef
• 1 cup finely chopped onion
• ½ cup finely chopped celery
• 16-ounce can tomato paste
• ½ teaspoon oregano
• 3 teaspoons salt in all
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon
• 2 tablespoon chili powder 
• 2 cloves garlic, minced
• 2 tablespoon grated Parmesan cheese
• 6½ cups water in all
• 2 teaspoons salt
• 4 eggs
• ½ cup milk
• 4 cups plain or seasoned breadcrumbs
• oil for frying
• 5 cups of cooked sticky rice

Arancini (Italian Rice Balls)

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• 4 tablespoons multicolored peppercorns
• 2 teaspoons red chile flakes
• 2 teaspoons kosher salt
• 2 tablespoons honey
• 4 Louisiana swordfish steaks about 1½-inch thick
• Citrus Rum Sauce (recipe follows)

Citrus Rum Sauce

• 1 cup dry white wine
• ½ cup vegetable stock
• 4 tablespoons dark rum
• 4 tablespoons rice wine vinegar
• 2 teaspoon fresh thyme or tarragon, minced
• 2 lemons, zested and juiced

Swordfish Steak au Poivre

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• 2 tablespoons Lawry's Seasoned Salt 
• 1 tablespoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon paprika 
• Pepper 
• 4 (8- to 10-ounce) bone-in blade-cut pork chops, ¾ to 1 inch thick, trimmed 
• ¾ cup all-purpose flour 
• 2 tablespoons vegetable oil 
• 2 onions, quartered through root end and sliced thin crosswise 
• 1¾ cups water 
• 1 tablespoon cider vinegar 

Southern-Style Smothered Pork Chops

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For the chicken and marinade:

• 4 boneless, skinless chicken breasts (2 pounds), cut lengthwise into ½-inch strips 
• 2 cups buttermilk 
• 1/4 cup hot sauce, or to taste 
• 1/2 teaspoon cayenne pepper, or to taste 
• Coarse kosher salt and freshly ground black pepper 

For the hot oil 

• 1/4 cup canola oil 
• 1 tablespoon cayenne pepper, or to taste 
• 1 tablespoon firmly packed dark brown sugar 
• 1 teaspoon garlic powder 
• 1/2 teaspoon smoked paprika 

Nashville Hot Grilled Chicken

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• 4 tablespoons butter, in all
• 1 pound Louisiana shrimp
• 5 cups chicken broth
• 2 tablespoons extra-virgin olive oil
• ¼ cup finely minced onion
• 2 cups Arborio rice
• ½ cup freshly grated Parmesan cheese
• ½ pound lump Louisiana crabmeat
• salt to taste

Shrimp and Crab Risotto

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• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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• 3½- to 4-pound fryer, cut up
• 1/3 cup Tony Chachere’s Creole Seasoning
• 1 cup vegetable oil
• 1 cup chicken stock
• 1 small can hot paprika
• 1 tablespoon chili powder

Opelousas Chicken

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• 10 pounds Boston butt, cubed 
• 2 pounds pork liver
• 1 pound green onions, trimmed 
• 1 pound parsley, trimmed
• 8 ounces salt
• 6 tablespoons cayenne pepper 
• 4 tablespoons black pepper
• 6 pounds cooked white rice
• ½ gallon cold water
• 1 cup chopped pimientos 
• 75 feet sausage casing

Boudin Blanc

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• 2 pounds meaty oxtails or other beefy meat with bones
• 3 to 4 pounds beef chuck roast
• salt and pepper
• flour for dredging
• ¼ cup butter
• 1 tablespoon olive oil, more if needed
• 1 large onion
• 1 large carrot
• 2 small celery stalks with leaves
• 6 cloves garlic, minced
• 1 cup dry red wine
• 1 cup chicken or veal stock
• 1 28-ounce can whole plum tomatoes
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 bay leaves
• Gremolata (recipe follows)
• 2 quarts top-quality marinara sauce, or as needed
• half & half, Parmesan cheese, to finish

Gremolata

• ¼ cup flat-leaf parsley, finely chopped
• 2½ teaspoons crushed garlic
• 2½ teaspoons finely grated lemon zest
• Combine, cover, and refrigerate for 1 hour before using.

Makes a scant half cup.

Slow-Braised Bolognese

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