• 2 bacon slices
• ​1 cup carrot, chopped
• ​1 cup poblano chilies, seeded and chopped (red and green bell peppers may be substituted)
• ​1 cup onion, chopped
• ​2 tablespoons jalapeno peppers, seeded and minced
• ​1/2 teaspoon cumin, ground
• ​3 cloves garlic, minced
• ​3 1/2 cups (about 2 14 ounce cans) chicken broth
• ​4 cups potatoes, peeled and diced
• ​1/2 teaspoon salt
• ​1/3 cup flour
• ​2 1/2 cups low-fat milk
• ​3/4 cups Monterey Jack cheese with jalapeno peppers, shredded
• ​1/2 cup sharp Cheddar cheese, shredded
• ​2/3 cup green onions, sliced

Cheese Chowder With Bacon And Chili Pepper

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• 3 pears, red Barlett or Bosc, firm yet ripe
• 6 slices bacon, optional
• 2 cups ruby Port
• 1 shallot, sliced
• ​1 cup extra virgin olive oil
• ​3 tablespoons wine vinegar
• ​12 cups mixed baby greens
• ​3/4 cup blue cheese, crumbled

Blue Cheese and Pear Salad with Port Vinaigrette

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• 4 large Russet potatoes
• Salted butter
• Cousins Creole Tomato Salad Dressing
• 1 lb. Louisiana Crawfish
• 2 Tbls olive oil
• 4 cloves garlic
• 1 bunch green onions
• 1 lb. crispy bacon crumbled
• 1 chopped tomato
• Optional:  grated mild cheddar cheese

Potato Skins

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• 1 package flatbread
• 2 skinless, boneless chicken breast
• 1/2 lb. bacon
• 1 tomato
• 1 onion, diced
• 1 pint Apple juice
• 1/4 cup teriyaki sauce
• 7 cloves garlic chopped
• Cousins Bleu Cheese Salad Dressing

Bluesy Chicken Flatbread

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• 4 slices of bacon
• 1/4 teaspoon salt
• 1/8 teaspoonn ground black pepper
• pinch cayenne pepper
• 1 lb extra large (21- 25 count) shrimp, peeled and deveined
• 2 tablespoons chives, minced
  

Broiled Bacon-Wrapped Shrimp

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• 2 cups white navy beans, covered in water and soaked for 24 hours
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon orange zest, minced
• 2 garlic cloves, minced
• 1/2 teaspoon dry mustard
• 2 tablespoons maple syrup or sorghum
• 2 cups chicken stock
• 6 slices bacon, cut into 3 inch lengths
• 1/2 teaspoon salt, kosher preferred

Killer Baked Beans

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• 2 cups Ruby Port (500 ml)
• 1/2 cup superfine granulated sugar
• 1½ teaspoons whole black peppercorns
• 2 fresh Rosemary Sprigs

For the Stilton Butter

• 1 lb. unsalted sweet cream butter
• 1 cup Stilton Blue cheese, crumbled
• 1/2 cup crisp bacon, chopped fine
• 1 sprig Rosemary, chopped fine

For the Shrimp

• 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
• 16 Wild Caught (10/15 Count) Louisiana Shrimp
• 1 tablespoon extra-virgin olive oil
• 6 oz Stilton Butter 
• 1 recipe Port Reduction

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

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• 1 lb dried great northern beans
• 4 strips bacon, thick-cut
• 1 large yellow onion, chopped
• 1 cup beer, a pale ale preferred
• 1/2 cup molasses
• 2 tablespoons light brown sugar
• 1 tablespoon dried mustard
• 1 teaspoon sweet paprika
• 2 tablespoons sweet pickle relish
• salt to taste

Note: 1 pound of canned beans can be substituted for dry beans, see adjustment to cooking time below.

Molasses Baked Beans

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• 2 pounds peeled and cubed sweet potatoes
• 2 cups sliced Shiitake mushrooms
• 1 cup ricotta cheese
• 2 cups all purpose flour
• ½ cup golden raisins (sultanas)
• ½ cup diced Benton’s bacon (or other slab bacon) 
• 10 sage leaves
• ½ teaspoons ground mace
• ½ teaspoons ground corriander
• 1 tablespoons diced shallot
• 1 tablespoon chopped garlic
• 1 teaspoon freshly ground white pepper
• 1 ½ teaspoons kosher salt
• 1 tablespoon Steen’s Cane Syrup (or other quality cane syrup)
• salt and freshly ground pepper 
• ¼ cup sliced green onions
• freshly shaved Parmesan for garnish

 Louisiana Sweet Potato Gnocchi

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• 2 lbs dried butter beans, soaked overnight in water twice the depth of beans
• 2 cups onion, chopped
• 2 teaspoons celery leaves, minced
• 2 tablespoons parsley, minced
• 1 tablespoon garlic, minced
• 1 lb slab bacon, cut into 3/4 inch cubes
• 1 lb ham cut into 1 inch cubes
• 5  teaspoons salt
• 1 teaspoon black pepper, fresh ground always best
• 1/8 teaspoon cayenne
• 3 whole bay leaves, broken into  3 pieces each
• 3/4 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon mace
• boiled rice

Butter Beans and Rice with Bacon

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