• 4-5 lbs Boston butt pork roast
• ​1 teaspoon salt, or more to taste
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil or more as needed
• ​1 large onion, chopped
• ​3 cloves garlic, minced
• ​1 tablespoon grated fresh ginger
• ​2 tablespoons tomato paste
• ​1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

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 Ingredients for Broth

• 1 each Lemongrass Stalk 
• 1 teaspoon freshly grated Ginger Root 
• 1/2 bunch Cilantro, stems
• 6 stalks Thai Basil, stems
• 1 teaspoon shallots, diced
• 1/2 teaspoon garlic, diced
• 1 lb Louisiana Shrimp, head-on rough chopped 
• 2 teaspoon olive oil
• 1 teaspoon green curry paste 
• 1 can coconut milk 
• 1½ cups Water
• 1 each Kaffir Lime Leaf 
• 1 teaspoon fish sauce 

Balance of Ingredients

• 20 U-12 head on fresh Louisiana Shrimp (frozen headless can be substituted, just make sure they're from Louisiana – use 1 lb of Shrimp, if headless) 
• 1/2 lb baby Bok Choy, split, washed and drained  
• 1 Pkg fresh rice noodles (If dried are substituted cook according to the package directions)
• 1/4 cup fresh Thai basil, chopped
• 1/4 cup fresh cilantro Leaves, chopped
• 2 teaspoons olive oil 
• 2 tablespoons water

Louisiana Gulf Shrimp and Coconut Curry over Rice Noodles

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• one 3- to 3 1/2-pound broiler-fryer, cut up for frying
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• ​3/4 cup unsifted all-purpose flour
• vegetable oil or lard for frying
• ​1 tablespoon water

​GRAVY

• ​4 tablespoons skillet drippings
• ​1/3 cup unsifted all-purpose flour
• ​2 cups water (or milk if you prefer milk gravy)
• ​salt and pepper to taste

Pan-Fried Chicken

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• ​4 medium onions, chopped fine
• ​2 tablespoons olive oil
• 2 small cans tomato sauce
• ​2 small cans tomato paste
• ​4 tablespoons minced garlic
• ​​3 tablespoons minced fresh basil or 3 teaspoons dried
• Creole seasoning to taste
• ​sugar to taste (optional)
• ​Meatballs (click for recipe)
• ​cooked spaghetti
• ​garlic bread

Creole Italian Meatballs and Spaghetti

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• 12 ounces lump crab meat, picked over for shells and cartilage 
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons butter
• 1 cup flat leaf parsley, coarsely chopped, plus more for garnish
• 2 teaspoons garlic, minced
• 1 lb ripe tomatoes, chopped
• 1/3 cup dry white wine
• 1 pound linguine, fresh or dried
• salt and pepper to taste
• French bread, for serving
• grated parmesan, for serving

Linguine with Crab Meat

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• 3 onions, 1/2 lb. chopped
• 2 or 3 ribs celery, chopped
• 2 sticks unsalted butter
• 5 tablespoons flour
• 1 large can evaporated milk
• 1 small can evaporated milk
• 2 eggs
• 2½ lbs. fresh white crabmeat
• 12 oz. cheddar cheese, grated
• Salt and pepper to taste

Crabmeat Au Gratin

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• 1 3/4 pound live lobster (or 2 uncooked lobster tails) 1 tablespoon water
• 1 stick butter, cut into chunks

Butter Poached Lobster

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• 4 live lobsters, 3/4 to 2 pounds
• 4 wooden skewers

Steamed Lobster

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For the lamb stuffing:

• ​2 pounds lamb shoulder or shanks
• salt
• ​freshly ground black pepper
• ​1 teaspoon dried thyme
• ​1 teaspoon crushed red pepper flakes
• ​2 tablespoons extra-virgin olive oil
• 1 onion, diced
• ​3 cloves garlic, sliced
• ​2 tomatoes, peeled and diced, or 1 cup canned diced tomatoes
• ​1 sprig fresh rosemary
• 2 cups Basic Chicken Stock

​For the Leg of Lamb

• ​1 5-pound deboned and butterflied leg of lamb
• salt
• ​freshly ground black pepper
• ​4 cloves garlic, sliced
• ​2 branches fresh rosemary, divided into small sprigs

Chef John Besh's Whole Roast Gulf Coast Lamb

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• Kosher salt
• 2 heads of garlic, unpeeled, cut in half crosswise
• 1 large yellow onion, cut in half
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 3 dried bay leaves
• 1 small bunch of fresh flat-leaf parsley
• 1 tablespoon expeller-pressed vegetable oil
• 1 (15- to 18-pound) trimmed, skin-on fresh ham  

Roast Ham with Cracklings

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