Crispy Quail

• 6 farm-raised quail, sliced in half lengthwise
• 3 cups buttermilk
• 3 cups flour seasoned with 3 teaspoons Cajun seasoning
• vegetable oil for frying

Fried Chèvre (recipe follows)

• 4 ounces chèvre
• 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning

Fried Chèvre

• 4 ounces chèvre
• 1 egg eaten with 1 cup milk
• 1 cup Panko bread crumbs seasoned with 1/2 teaspoon Creole seasoning
• vegetable oil for frying, preferably oil used for frying quail

Fig, Balsamic, Cane Syrup Vinaigrette

• 6 ounces aged balsamic vinegar
• 2 ounces fig jam
• 8 ounces Steen's cane syrup
• 2 cups extra-virgin olive oil

Sugar & Spice Pecans

• 1 egg white
• 1 teaspoon water
• pinch each of cinnamon, cayenne, and kosher salt
• 1/4 cup sugar
• 1 cup  pecans

Crispy Fried Quail with Fig, Balsamic

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• 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3½ cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

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• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (1 cup)
• 1 1⁄4 teaspoons kosher salt
• 3 cups chicken broth
• 1 1⁄2 pounds skinless boneless chicken breast halves, sliced on the bias into 1⁄3-inch-thick medallions
• 3⁄4 cup sifted all-purpose flour, plus more for dusting
• 1 large egg, beaten
• 8 sprigs fresh flat-leaf parsley, large stems trimmed off

Easy Chicken and Dumplings

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• 1 medium eggplant
• 1 tomato
• goat cheese
• olive oil
• kosher Salt
• freshly ground black pepper
• fresh herbs, such as basil, thyme, and/or oregano

Eggplant Napoleons

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• 11/2 cups Basil Pecan Pesto 
• 1 roll  store-bought pie crust
• 4 cups any combination of root vegetables and squash cut into quarter-sized chunks including patty pan squash, eight ball squash, sunburst squash, eggplant, turnips, parsnips, red Creole onions
• 10 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 sprigs thyme
• 1 sprig rosemary
• salt and pepper
• Parmesan

Roasted Vegetable Tart

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• three dozen small to medium mussels, purged*
• 5 1/2 cups clam juice or seafood stock, as needed 
• 1/2 teaspoon crumbled saffron thread
• 3/4 pounds firm fleshed fish, such as snapper, grouper, and mahi mahi (feel free to mix several different varieties), skin off, cut into 1/2 inch pieces
• 1 pound small cleaned squid with tentacles, cut into 1/2 inch pieces (optional)
• 1 pound andouille, cut into quarters lengthwise and diced
• 18 large shrimp, peeled, deveined, tails left intact
• Salt, as needed
• 4 tablespoons minced garlic
• 1 1/2 tablespoons sweet smoked paprika
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dried thyme
• olive or vegetable oil, as needed
• 1 medium yellow onion, diced to 1/4 inch
• 1 red pepper, diced to 1/4 inch
• 1 green pepper, diced to 1/4 inch
• 1 bunch small green onions, diced to 1/4 inch
• 1 medium tomato, diced to 1/4 inch
• 3 cups white rice, prefererably Arborio

*Tip: How to easily purge mollusks

Seafood Andouille Paella

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• 2 bunches fresh kale
• 3 cups chicken stock
• 1 onion, chopped
• 1 clove garlic, chopped
• 1½ lbs andouille sausage, cut into round slices
• 1 lb bacon
• 2 cups brown rice
• Creole Seasoning
• 1/2 cup plain bread crumbs
• 1/4 cup butter, melted

   

   

Kale Jambalaya

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• 1/2 cup Panang curry paste (or to taste)
• 2 tablespoons vegetable oil
• 1 medium onion, cut in strips
• 1/2 pound sliced shiitake mushrooms
• 4 cups coconut milk
• 4 boneless, skinless chicken breasts, cut in thin strips
• 2 tablespoons palm (or light brown) sugar, or to taste
• 2 tablespoons fish sauce (or to taste)
• 6 keffir lime leaves (or zest of 2 limes)
• 2 fresh, red chile peppers, sliced
• torn Thai basil leaves
• hot cooked white rice, for serving

Panang Curry with Chicken

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• 1 cup mayonnaise
• ​1/3 cup prepared chili sauce
• ​1/3 cup hot sauce
• 24 won ton skins
• ​24 colossal Louisiana shrimp, peeled and deveined, tails intact
• ​vegetable oil
• ​2 cups iceberg lettuce, chopped
• ​1/2 cup green onions, chopped

Regatta's Kubuki Shrimp

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• 8 ounces linguine
• 2 skinless, boneless chicken breast halves,cut in bite-sized pieces
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced 2-inch pieces
• 1 green bell pepper, sliced 2-inch pieces
• 6 fresh mushrooms, sliced
• 2 green onions, chopped
• 1 cup heavy cream
• ½ teaspoon dried basil, crushed
• ½ teaspoon lemon pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ½ cup Parmesan cheese, freshly grated
• 8 ounces linguine, cooked according to package directions and drained

Cajun Chicken Pasta

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