• 1 boneless leg of lamb
• salt & pepper to taste
• 1/4 cup ground coriander
• 4 cups white wine
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 4 cloves garlic
• 5 ancho chiles
• 1/2 cup tomato paste
• 2 corn tortillas
• Cooking oil, as needed
• 2 cups black beans, cooked
• 2 tablespoons chopped garlic, in all
• 1 tablespoon chopped shallot
• 1/2 red onion, diced
• 1  Roma Tomato, seeded, diced
• 1 jalapeño, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 avocado, peeled
• 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

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•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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• 1 slice of bacon, chopped
• 1/2 cup andouille sausage
• 1 small onion, chopped
• 1 head cabbage, chopped
• 1 teaspoon sugar
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon butter
• rice (optional)

Creole Sauteed Cabbage

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Marinade

• ¼ cup fresh lime juice
• ¼ cup chopped cilantro
• 2 cups tomato juice
• 1 cup chopped red onion
• 1 tablespoon chili powder, Ancho preferred

Sauce

• ½ cup jarred Salsa Verde
• ½ cup low fat sour cream

Grilled Shrimp Tacos

• 24 medium Louisiana shrimp, peeled, deveined, tails left on (optional)
• salt and pepper to taste
• 8 6-inch corn taco shells
• ½ pound red cabbage, shredded
• 1 cup cilantro, chopped
• lime wedges for serving
• 8 metal skewers for grilling

Grilled Shrimp Tacos

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• 1 medium head green cabbage  
• 12 ounces uncooked ground turkey breast   
• 1/2 cup onions, diced   
• 1/2 cups cooked brown rice, regular or instant   
• 1 large egg 
• 1/2 teaspoon garlic powder   
• 1/4 teaspoon ground cinnamon   
• 1/4 teaspoon salt   
• 1/4 teaspoon black pepper   
• 28 ounce can diced tomatoes   
• 1 cup reduced-sodium chicken broth   

Stuffed Cabbage Rolls

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• 6 beef tenderloins, 6-8 oz each
• olive oil, as needed
• 2 teaspoons kosher salt
• 4 teaspoons freshly ground black pepper
• 2 tablespoons chopped fresh thyme
• 2 tablespoons butter
• 1 pound jumbo lump crab meat, picked over
• 2 tablespoons finely minced parsley
• 1 recipe Galatoire's Bernaise Sauce (click here)

Note: shown here topped with steamed asparagus.

Tenderloin with Jumbo Lump Crab

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• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

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• 1 tablespoon olive oil
• 1 medium onion, minced
• 1/2 pound mushrooms, sliced
• 1/4 cup dry sherry
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 2 cups grated Parmesan cheese, in all
• 4 cups chopped cooked turkey
• 1 (16-ounce) package spaghetti, cooked to al dente, drained
• 1/2 cup seasoned bread crumbs

Turkey Tetrazzini

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• eggs
• water
• white vinegar

Poached Eggs

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• 2 cups butter
• 1/4 cup onion juice
• 1/4 cup garlic juice
• 1/4 cup Louisiana-style hot sauce
• 1/4 cup Worcestershire sauce
•  tablespoons ground black pepper
• 1 teaspoon cayenne pepper
• 7 fluid ounces beer
• 3 gallons peanut oil for frying, or as needed
• 12 pound whole turkey, neck and giblets removed

Click for 5 different Injection marinades

Cajun Fried Turkey

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