• 3 large (10-20 count or larger) dry-pack Scallops per person
• 1 large acorn squash
• 2 cups honey
• 2 cups apple cider vinegar
• 1/4 cup sherry vinegar
• 1/4 cup paprika
• kosher salt
• coarse ground black pepper
• olive or vegetable oil

Seared Scallops

Click image to enlarge.

This is not the finished dish but we wanted to show you what perfectly cooked scallops look like

• 10-12 pound fresh pork shank
• 1 large onion, finely chopped
• 1 large green bell pepper, seeded and finely chopped
• 10 garlic cloves, thinly sliced
• 3 teaspoons salt
• 3 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 2 cups water
• Vegetable oil

Stuffed Roasted Pork Shank

Click image to enlarge

• 1 1/2 pounds grouper filets
• 1/2 pound wild mushrooms (shiitakes will work if you can’t find wild)
• 1/2 pound mushroom stems
• 1 bay leaf
• 2 shallots, roughly chopped
• 12 each mussels 
• 1 cup fish sauce (available at Asian markets)
• 1/4 cup sugar
• 6 very thin slices of jambon serrano
• 1 Tbs picked fresh thyme leaves
• 1/2 Tbs tarragon chopped
• 1 Tbs snipped chives
• 2 coffee filters
• salt & pepper
• vegetable oil

• 1 (5-7 lb) Trimmed Pork Loin
• 1 (16oz) Jar Cajun Injector Roasted Garlic & Herbs Marinade
• 2 Tablespoons Cajun Shake

Cajun Injector Roasted Garlic and Herbs Pork Loin 

Prep time: 20 minutes
Cook time: 1 hour
Servings: 12 to 16 (6oz) slices

• 1 pound fresh pasta 
• 1 stick butter (do not use margarine)  
• 1/2 cup chopped onions
• 3 to 10 cloves garlic, chopped (to your taste)  
• 1 pound crawfish tails, boiled and peeled 
• 1 pint half-and-half  
• 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

Click image to enlarge.

• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons worcestershire sauce
• 1 1⁄2 tablespoons coarsely ground black pepper**
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon, use half seeded
• 1⁄4 pound (1 stick) cold, unsalted butter cut into 1⁄2-inch cubes warm
• crusty French bread, for serving

*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or pepper mill. The grind is important to the taste of the finished dish.

Note: This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish’s amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp

Italian Barbecue Shrimp 

Click image to enlarge

• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

Click image to enlarge

• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

Click image to enlarge

• 1 cup honey 
• 1/2 cup red wine vinegar 
• 1/4 cup olive oil 
• 1/4 cup lemon juice 
• 2 cloves garlic, minced 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried thyme leaves 
• 2 teaspoons salt 
• 2 teaspoons pepper 
• 4 skinless, boneless chicken breasts

 Honey Basted Chicken

Click image to enlarge

• 2 ¾ # pork shoulder
• 10-12 slices of applewood smoked bacon
• 1 cup pistachios
• 1/8 cup tarragon (chopped)
• 1/8 cup thyme stems removed (chopped)
• ½ cup armagnac 
• 1 granny smith apple ( peelled cored and chopped)
• 2 tbs salt 
• 1 tsp pepper
• 2 tbs pate spice ( recipe follows)
• ¼ tsp tcm (pink curing salt available at local butcher supply such as targil in opelousas)

Pate Spice

• 1 tbs black peppercorn  
• 2 tsp whole clove
• 2 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp allspice
• 5 ea. juniper berries
• combine in coffee grinder and grind until fine. pass through a fine sieve(optional)

Caption

Video of Cooking Demonstration Available