• 2 (1½ pound each) seven (blade) steaks (or round steaks)
• pepper and Cajun seasoning
• 1/3 cup vegetable oil
• 1 large onion, sliced into rings
• 1 medium bell pepper, thinly sliced
• 3 large garlic cloves, minced
• 1½ cups beef broth
• Hot cooked rice (or biscuits) for serving 

Smothered Cajun Seven Steak

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• 2 small eggplant, each about 3/4 pound, cut into bite-size pieces
• 4 tablespoons olive oil
• 1 pound sweet Italian pork sausages
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup hearty red wine
• 1 can (28 oz.) whole plum tomatoes, crushed by hand
• 3 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes, plus more, to taste
• 1/2 cup Kalamata olives, pitted and coarsely chopped
• kosher salt
• 1 pound ziti or other tubular pasta
• 2 cups ricotta cheese
• 1 cup grated mozzarella
• 1/2 cup grated Parmigiano-Reggiano cheese

Baked Ziti with Sausage and Ricotta

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• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

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These braised shanks can be refrigerated for up to 3 days before serving Reheat them over medium-low heat right in the roasting pan, covered with foil to hold in the heat.

• 6 large lamb shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Braised Lamb Shanks

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Cheddar Pastry

• 2 cups all-purpose flour
• 1/4 cup unsalted butter, chilled, cut into small pieces 
• 1 cup  shredded sharp Cheddar cheese
• 1/2 cup ice water

Filling

• 2¼ cups chicken stock
• 2 skinless, boneless whole chicken breasts, about1 1/2 pounds 
• Salt
• 2½ cups baby carrots, cut into 1-inch pieces 
• 3 celery stalks, thickly sliced 
• 10 ounces pearl onions, peeled
• 1 cup small peas
• 6 tablespoons cold butter
• 7 tablespoons all-purpose flour 
• 1 cup heavy (double) cream
• Salt and freshly ground pepper 
• 1 teaspoon minced fresh thyme 
• 3 tablespoons snipped fresh chives 
• 3 tablespoons minced fresh parsley 
• 1 egg, lightly beaten

Chicken Pot Pie

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Croquettes

• Olive oil
• 3 pounds of ham, cooked and diced
• 1 yellow onion, diced
• 2 red bell peppers, diced 2 cloves of garlic, crushed
• 2 tablespoons of tomato paste
• 1/2 cup of parsley, chopped
• 1/2 cup of cilantro
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1 teaspoon of Creole seasoning
• 1/4 teaspoon salt and ground black pepper
• 1/2 cup of flour
• 1/2 cup of heavy cream
• 1/2 cup of thawed frozen crawfish tails or 1/2 cup of cooked small shrimp
• 1 cup of bread crumbs
• 1/4 cup of Parmesan cheese
• 4 eggs
• Cooking oil

Creamy Salsa Verde

• 1/4 cup of cilantro
• 1/4 cup of parsley
• 1 clove of garlic
• 1/3 cup of olive oil
• 1 squeezed lime
• Salt and ground black pepper to taste

Ham, Shrimp or Crawfish Croquette

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• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 2 bunches Swiss chard or mustard greens, about 2 pounds total, trimmed, and sliced into one-inch strips
• Salt
• ¼ cup water
• Creamy Polenta with Parmesan cheese (click here for recipe)
• 2 tablespoons vinegar
• 8 eggs
• Black pepper

Greens with Poached Eggs and Creamy Polenta

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• 7 cups water
• 2 teaspoons salt
• 2 cups polenta
• 1/4 cup unsalted butter, cut into small cubes 
• 1 cup freshly grated Parmegiano-Reggiano cheese

Creamy Polenta with Parmesan Cheese

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• 1 (4-pound) pork loin
• Creole seasoning
• Sausage Jambalaya
• Butcher twine

For Jambalaya

• 1/2 pound smoked sausage, finely chopped
• 1 sweet onion, finely chopped
• 1 stalk celery, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 2 cups uncooked long grain rice
• 1 teaspoon Creole seasoning
• 4 cups chicken broth
• 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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