Filling

• 2 teaspoons unsalted butter 
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon minced garlic 
• 3/4 pound spinach, stems removed and chopped
• 3 tablespoons drained and chopped, oil-packed sun-dried tomatoes
• 2 tablespoons freshly grated good-quality Italian Parmesan cheese Salt and ground white pepper
• 4 skinless, boneless chicken breast halves, about ¼ pound each
• 4 thin slices Emmentaler cheese
• 2 tablespoons canola oil
• 1/2 cup all-purpose (plain) flour

Mushroom-Wine Sauce

• 2 teaspoons unsalted butter
• 1/8 cup thinly sliced yellow onion
• 1/2 pound fresh white mushrooms, stems removed and thinly sliced
• 1/4 cup fruity Italian white wine
• 1/2 cup meat or vegetable stock
• 1/4 cup heavy (double) cream
• Salt, ground white pepper and freshly grated nutmeg

Stuffed Chicken Breasts in Mushroom-Wine Sauce

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• 1 pound Louisiana shrimp or crawfish
• 4 large bell peppers
• 2 tablespoons vegetable oil
• 1/2 pound andouille sausage, chopped
• 1 large sweet onion, chopped
• 3 garlic cloves, minced
• 2½ cups crumbled cornbread
• 2/3 cup fresh grated Parmesan cheese
• 2 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Seafood-Stuffed Bell Pepper

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• 2 large cloves garlic, finely chopped
• 3 tablesoons chopped fres parsley
• 6 tablespoons olive oil
• 1/2 pound cleaned shrimp, cut into bite-sized pieces
• salt and pepper to taste
• 6 cups chicken or fish stock
• 1 yellow onion, finely chopped
• 2 cups medium-grain rice 
• 1/2 cup dry white wine
• 2 tomatoes, peeled, seeded, and choppet
• (about 1 cup)
• 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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• 4½ cups water
• sea salt, preferably grey
• 1 cup fine polenta
• 1½ tablespoons freshly grated Parmesan cheese, plus additional for garnish
• 1 tablespoon Basil Oil plus 4 teaspoons for garnish (method follows)
• 1 to 2 tablespoons unsalted butter
• Your favorite marinara sauce and pesto sauce, for garnish

Polenta

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• 1 pound Louisiana crawfish tails
• 1 pound elbow macaroni, cooked until just al dente (don't overcook)
• 5 cups shredded sharp cheddar, in all
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• hot sauce
• 1/2 stick butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 2½ cups half & half

Crawfish Mac & Cheese

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• 2 quarts water
  1 cup kosher salt
  1/2 cup brown sugar
  2 tablespoons saltpeter
  1 cinnamon stick, broken into several pieces
  1 teaspoon mustard seeds
  1 teaspoon black peppercorns
  8 whole cloves
  8 whole allspice berries
  12 whole juniper berries
  2 bay leaves, crumbled
  1/2 teaspoon ground ginger
  2 pounds ice
  1 (4 to 5 pound) beef brisket, trimmed
  1 small onion, quartered
  1 large carrot, coarsely chopped
  1 stalk celery, coarsely chopped

  Read more at: http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html?o...

Alton Brown's Corned Beef

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• 1 cup mayonnaise
• 3 tablespoons orange juice
• 1 tablespoon minced canned chipotle chiles
• 1 bunch green onions, coarsely  chopped
• 1 tablespoon chopped fresh thyme
• 1 habanero chili or 2 medium jalapeño chilis, seeded (optional) and chopped
• 1 garlic clove
• 1/2 cup vegetable oil
• 1/2 cup soy sauce
• 1 teaspoon ground allspice
• 2 pounds ground beef (85% lean)
• 6 hamburger buns
• tomatoes, lettuce, onion, for garnish

Jamaican Jerk Burgers with Orange-Chipotle Mayonnaise

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• ¼ cup milk
• 4 6-ounce wild-caught catfish fillets
• salt and pepper OR Creole seasoning
• 1 cup packaged fish fry or corn meal
• cooking oil
• po’ boy rolls, lettuce, tomatoes, dill pickles, cocktail sauce, tartar sauce, for serving

Fried Catfish Po'Boy

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• 1 teaspoon canola oil 
• 1 large skinless and boneless salmon fillet (about 3 pounds) 
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
• Salsa mayonnaise 
• 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
• ¾ cup Red Salsa
• ¼ teaspoon salt
• 2 cups mayonnaise 
• 3 tablespoons chopped fresh chives
• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

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• 4 strips of smoked bacon, chopped
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 2 cups sliced smoked pork sausage, cut into bite-sized pieces
• 1 cup sliced andouille sausage, cut into bite-sized pieces
• 1 cup diced tasso
• 1 cup diced ham
• 1/2 cup beer
• 1 cup chopped flat-leaf parsley
• 1 cup diced green onion tops
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
• 4 cups uncooked Louisiana long grain white rice, such as Supreme
• 4 cups chicken stock

Cajun Pork Jambalaya

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image courtesy of George Graham