• 2 pounds inexpensive beef, cut into 1" cubes
• 1 1/2 cups dry red wine
• 1 1/2 cups water
• 6 cloves garlic, crushed with the back of a knife
• 5 cups Fresh Tomato Sauce
• 2 cups chicken stock or as needed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup cream or half and half
• Salt and pepper to taste
  

• Olive oil as needed
• 8 cloves garlic, minced
• 2 cups yellow onion, finely diced
• 6 cups very ripe tomatoes, 1/2" dice
• 4 28-ounce cans whole plum tomatoes, perferably from the San Marzano area of Italy, shredded by hand, hard cores discarded
  
• 3/4 cups dry white wine
• 1 cup chicken broth or more as needed
• 1 teaspoon dried basil, crushed
  
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried marjoram, crushed
• 1 teaspoon crushed red pepper flakes
• 1/3 cup finely chopped fresh parsley
• 1/3 cup finely chopped fresh basil
• Salt and pepper to taste
• Freshly grated Parmesan cheese
  

Fresh Tomato Sauce

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• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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6 veal
shanks, cut 2 inches tall (ask your butcher to cut the shanks for osso bucco and
tie a string around each one so they won’t fall apart when cooking)

For the Rub:

• 3/4 cup kosher salt
• 1/2 tablespoon crushed
  red chili flakes
• 1 tablespoon chopped
  rosemary
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1/4 cup  extra virgin olive oil

To Roast the Veal:

• 1 carrot peeled and cut into
  thirds
• 1 onion peeled and cut into thirds
• 1 celery stalk washed and cut into
  thirds
• 1/2 cup white wine
• 4 cups chicken broth

For the Breading:

• 4 cups dried bread crumbs
• 6 whole eggs
• 1 cup whole
  milk
• 3 cups all
  purpose flour

For the Basil Pesto Sauce

• 1 tablespoon pine
  nuts, not toasted
• 1 clove  garlic, sliced
  thin
• 1/2 teaspoon kosher
  salt
• 1/2 cup extra
  virgin olive oil
• 2 packed cups fresh
  basil leaves
• 2 tablespoons grated Parmigiano Reggiano
• 2 tablespoons  grated Pecorino Romano
• 1/4 cup sour
  cream

Chef Alon Shaya

For the Spinach Gnudi

• 2½ pounds spinach, stems removed and cleaned
• 1 egg
• 1/2 cup all purpose flour, plus more for dusting
• 1/2 cup grated Parmigano Reggiano cheese
• 1/2 cup plain dried bread crumbs
• 1/4 teaspoon freshly grated nutmeg

For the Coal-Roasted Eggplant Fonduta

• 1 large eggplant
• 1 tablespoon Tahini (Middle Eastern sesame paste)
• 1 teaspoon  kosher salt
• 3/4 cup heavy cream, warm
• 1/2 clove garlic
• 1 teaspoon lemon juice

To assemble the dish

• About 40 of the Spinach Gnudi
• 3 tablespoons unsalted butter
• 1/2 cup almonds, sliced
• Salt to taste
• 1 cup of the warm eggplant fonduta

Chef Alon Shaya

• 6 tablespoons butter
• 1 cup red bell pepper, finely chopped
• 3/4 cup onion, finely chopped
• 2 stalks celery, finely chopped
• 8 cloves garlic, minced
• 3 cups Italian bread crumbs
• 1 1/2 cups crawfish tails,peeled and cleaned
• salt and freshly ground black pepper to taste
• crushed red pepper to taste
• 4 red bell peppers, top cut off and seeded (any color pepper works)

Crawfish-Stuffed Bell Peppers

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• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 lb lean ground beef
• 1 1/2 tablespoons salad oil
• 1 cup cooked rice
• 1 tablespoon chili powder
• 1 can diced tomatoes
• salt and pepper
• 1 cup Cheddar cheese, grated 

Isaacson Hash

• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons Worchestershire sauce
• 1½ tablespoons coarsely ground pepper**
• 2 teaspoons Creole seasoning Ralph Brennan's Creole seasoning mix
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon half, seeded
• 1/4 pound (1 stick) cold unsalted butter, cut into 1/2" cubes
• warm crusty French bread for serving

*If colossal shrimp are not available, use the largest you can find.

**Use a blender or peppermill to coarse-grind the peppercorns. The grind is important to the taste of the finished dish.

Ralph Brennan's Barbecue Shrimp

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• 1½ cups unbleached all-purpose flour
• 2 large eggs
• 2 teaspoons olive oil
• 2 teaspoons water plus more as needed
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons parmesan cheese, grated
• 1/2 teaspoon kosher salt 

Note: The size shown in the photo is ideal for noodle soups adjust size according to your needs. 

Fresh Pasta Egg Noodles

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Seasoning Mix

• 1 tablespoon plus 2 teaspoons Paul Prudhomme's Meat Magic
• 1/2 teaspoon ground nutmeg
• 2 bay leaves

Meat Loaf

• 4 tablespoons unsalted butter
• 3/4 cup onions, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/4 cup green onions, finely chopped
• 1 tablespoon Paul Prudhomme's Magic Pepper Sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup evaporated milk
• 1/2 cup ketchup
• 1 1/2 lb ground beef
• 1/2 lb ground pork
• 2 eggs, lightly beaten
• 1 cup dry bread crumbs, very fine

Chef Paul's Meat Loaf

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