• 3 green tomatoes
• 1 tablespoon sugar
• 1½ teaspoons salt, divided
• ½ cup mayonnaise
• 2 teaspoons hot sauce
• 1½ cups all purpose flour
• 1½ cups panko bread crumbs
• 1 tablespoon Old Bay seasoning
• 4 large eggs
• 1½ cups vegetable oil for frying
• 4 large brioche sandwich rolls, split and toasted
• 12 slices cooked bacon, halved
• 2 cups shredded iceberg lettuce

Bacon, Lettuce, and Fried Green Tomato BLT

Click image to enlarge

• 2 pounds ground chuck
• 6 slices bacon, cooked and coarsely chopped
• 1 cup toasted breadcrumbs
• 1½ teaspoons salt
• ½ teaspoon black pepper
• burger buns, condiments, and garnish of choice
• Spicy Fries, Roasted Mushrooms and Onions, for serving

Bacon-Chuck Burgers

Click image to enlarge

• 4 large ears corn, husked
• 2 celery stalks, trimmed and finely chopped
• 1 large sweet onion, such as Vidalia, finely chopped, rinsed and patted dry
• 1 to 2 garlic cloves, germ removed and minced
• 1 tablespoon olive oil
• Fine sea salt and freshly ground pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 slender stalk fennel with fronds (optional)
• 5 cups (1¼ liters) water
• 1 tablespoon chicken or vegetable bouillon base or 1 bouillon cube
• ¾ pound (340 grams) potatoes, peeled, quartered if large, halved if smaller
• 4 slices bacon
• 2 tablespoons white wine
• ½ cup (120 ml) half-and-half (optional)
• Minced fresh herbs, such as chives, parsley and/or basil (optional)

Fresh Off the Cobb Corn Chowder

Click image to enlarge

THE BACON BREAD CRUMBS

• 8 slices cooked bacon, crumbled
• 4 cups bread crumbs
• 5 fresh basil leaves
• 1 tablespoon fresh thyme leaves
• salt and freshly ground black pepper to taste
• 4 tablespoons Creole seasoning or to taste

THE FRIED OYSTERS

• 16 shucked fresh oysters
• 3 cups all-purpose flour
• 4 tablespoons Creole seasoning, divided
• 3 large eggs
• 1 cup whole milk
• the reserved bacon bread crumbs
• the reserved bacon fat
• salt and freshly ground black pepper, to taste
• 3 basil leaves, cut into narrow strips
• 1 cup microgreens
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped preserved lemon*
• 4 tablespoons crumbled chevre cheese
• 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

Click image to enlarge

• 12 slices natural cured bacon
• 12 large peeled and deveined shrimp
• 4 fresh mushrooms, halved
• 1 bell pepper, cleaned and cut into 8 equal pieces
• 8 1-inch chunks fresh pineapple
• ½ cup olive oil
• ½ cup lemon juice
• ½ cup catsup
• ½ cup brown sugar

Shrimp Kebabs

Click image to enlarge

• 1 dozen shucked Louisiana oysters
• 12 slices thick-cut smoked bacon
• Creole seasoning

Oysters en Brochette

Click image to enlarge

• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Bacon Cheese Basil Tomato Sandwich

Click image to enlarge

• 1 lb. ground sirloin
• 1 lb. ground chuck
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup mixed fresh herbs e.g. basil, mint, and oregano
• 6 hamburger buns, toasted
• toppings, pimiento cheese, bacon slices, lettuce and tomato slices.

Pimiento Cheese Bacon Burgers

Click image to enlarge

• ½ pound bacon
• ½ pound brie, rind removed
• 1 stick butter, chopped 
• 2 dozen chilled fresh Louisiana oysters 
• rock salt

Brie and Bacon Chargrilled Oysters

Click image to enlarge

• 4 strips of smoked bacon, chopped
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced green bell pepper
• 2 tablespoons minced garlic
• 2 cups sliced smoked pork sausage, cut into bite-sized pieces
• 1 cup sliced andouille sausage, cut into bite-sized pieces
• 1 cup diced tasso
• 1 cup diced ham
• 1/2 cup beer
• 1 cup chopped flat-leaf parsley
• 1 cup diced green onion tops
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
• 4 cups uncooked Louisiana long grain white rice, such as Supreme
• 4 cups chicken stock

Cajun Pork Jambalaya

Click image to enlarge
image courtesy of George Graham