• 1 pound country ham, sliced thin
• 2 slices thick slab bacon, if necessary (see note)
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon strong black coffee
• Grits (your favorite preparation) for serving
• Manhatten Jack Buttermilk Biscuits for serving

Country Ham with Redeye Gravy

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• 2 dozen freshly shucked Louisiana oysters on the half shell
• 1 cup bacon, cooked and chopped (approx. 8 slices)
• 3 whole jalapeño peppers, seeded and finely chopped
• 1 pound shredded pepper jack cheese
• 1 cup liquid garlic butter in a squeeze bottle
• Rock salt if broiling in oven

DON'S Seafood Jacked Up Oysters

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• 1 slice of bacon, chopped
• 1/2 cup andouille sausage
• 1 small onion, chopped
• 1 head cabbage, chopped
• 1 teaspoon sugar
• 1 tablespoon Creole/Cajun seasoning
• 1 tablespoon butter
• rice (optional)

Creole Sauteed Cabbage

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• 8 to 12 ounces bacon, cubed
• 1 large onion, cut in slivers
• 2 tablespoons garlic, minced
• Creole seasoning to taste
• 2 cups water or chicken broth
• 4 lbs greens (mustard, collard, kale, dandelion or a mixture), washed, stemmed and torn
• vinegar, such as cider, cane, sherry or malt, for serving

Smothered Greens with Bacon

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• 1 lemon
• 4 slices thick-cut bacon cut crosswise into 1/2" strips
• 1/4 teaspoon red pepper flakes, or to taste
• 2 teaspoons chopped fresh rosemary
• 2 cloves garlic, minced
• 2 15-oz cans white beans, drained and rinsed
• 1 cup chicken broth (low or no sodium)
• 2 roasted red peppers, diced (jarred is fine)
• 1 tablespoon olive oil
• Salt and pepper to taste

White Beans with Lemon, Roasted Peppers, and Bacon

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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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• 2 cups mayonnaise
• 1 teaspoon smoked paprika
• 1 tablespoon finely minced jalapeño or serrano chili, optional (omit seeds for less heat)
• Zest and juice of one lime
• 1 tablespoon finely minced garlic
• 18 slices thick cut smoked bacon, halved crosswise
• 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
• Creole seasoning to taste
• 2 cups shredded Pepper Jack cheese
• wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

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• 6 ears of  corn, shucked (4 cups frozen may be substituted)
• ​1 cup heavy cream
• ​2 slices of bacon, minced
• ​1 1/4 cup onion, minced
• ​1 cup red bell pepper, minced
• ​1/2 cup celery, minced
• ​1/2 teaspoon garlic, minced
• ​6 cups chicken broth
• ​3 cups yellow or white potatoes, diced
• ​3 cups tomatoes, peeled, seeded and chopped
• ​One 4 ounce can green chilis, drained and chopped
• ​1 cup Monterey Jack cheese, grated
• ​salt and freshly ground black pepper
• ​Tabasco sauce

Fresh Corn Chowder With Green Chilis and Jack

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• 2 strips of bacon
• ​1 large leek, washed, finely chopped
• ​1/2 teaspoon fresh thyme, chopped
• ​1 medium rib celery, finely chopped
• ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
• 3½ cups chicken broth
• 1/4 lb medium shrimp, shelled, deveined, halfed
• 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
• 1/2 lb bay scallops
• Salt & freshly ground black pepper
• fresh parsley for garnish

Potato Leek Seafood Chowder

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• 1½ cups grits
• ​2 tablespoons unsalted butter, plus more for frying eggs if desired
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1/4 cup finely chopped scallions, white and green parts
• 4 slices bacon, cooked crisp and crumbled
• salt and pepper to taste
• 8 extra-large eggs

 Eggs on Creamy Scallion-Bacon Grits

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