• 1½ pounds ground beef
• 1½ pounds ground pork
• 1 cup chopped onions
• 1 cup chopped green onions
• 2 tablespoons minced parsley
• 2 tablespoons garlic puree
• 1 tablespoons salt
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• ½ cup bread crumbs
• 2 cups self-rising flour, sifted
• ⅓ cup shortenting
• ¾ cup milk
• 1 egg, beaten

Mama's Cajun Meat Pie

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• 1 teaspoon canola oil 
• 1 large skinless and boneless salmon fillet (about 3 pounds) 
• 1½ teaspoons salt
• 1 teaspoon freshly ground black pepper
• About 1 cup combined bread crumbs and ground hazelnuts or pecans (from 1 slice bread and ¼ cup nuts processed in a food processor)
• Salsa mayonnaise 
• 4 ounces sun-dried tomatoes packed in oil (about ¾ cup) 
• ¾ cup Red Salsa
• ¼ teaspoon salt
• 2 cups mayonnaise 
• 3 tablespoons chopped fresh chives
• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)

Jacque Pepin's Baked Salmon

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• 3 Mirlitons, sliced lengthwise (substitute another squash or eggplant if mirliton is unavailable)
• 1/4 lb butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1/2 cup chopped bell pepper
• 1/4 cup diced garlic
• 1/2 lb diced ham
• salt and pepper to taste
• pepper sauce to taste
• 1 cup chicken stock
• 1 cup shrimp, peeled and devained
• 1/4 cup chopped parsley
• 1½ cup italian bread crumbs
• 6 pats of butter

Shrimp and Ham Stuffed Mirliton

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Maque Choux Sauce

• 6 ears of fresh yellow or white corn, husks and silk removed
• 4 strips smoked bacon
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 2 large ripe tomatoes, peeled, seeded and diced
• 1 cup diced green onion tops
• 1/2 cup goat’s milk or low-fat milk
• 1 tablespoon cayenne pepper
• Dash of hot sauce
• Kosher salt and freshly ground black pepper
•  

Chicken-stuffed Bell Peppers

• 4 large green bell peppers
• Water, for boiling
• 1/2 fresh lemon
• 4 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced celery
• 2 pounds ground chicken
• 1 cup unseasoned bread crumbs
• 1 cup cooked Louisiana long grain white rice, such as Supreme
• 2 large eggs, beaten
• 2 tablespoons Cajun seasoning
• Dash of hot sauce
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

• 1 lb fresh pork sausage, removed from casing
• 1 pint oysters and oyster liquid, chopped
• 1/2 cup parlsey, choppe
• 1/2 cup green onion tops, chopped
• bread crumbs from 8 slices toasted bread
• 1/4 cup butter, melted
• lemon juice from 1 lemon
• 12 oyster shells

Cajun Stuffed Oysters

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• 4 boneless, skinless chicken breasts (5 to 6 ounces each). tenderloins removed and fat trimmed.
• 1/2 cup kosher salt or 1/4 cup table salt
• 1/2 cup sugar
• 5-8 slices high quality white bread,e.g. Pepperidge Farm, crusts removed and torn into rough 1½-inch pieces then placed in food processor
• ground black pepper
• 3/4 cup all-purpose flower
• 2 large eggs
• 1 tablespoon plus 3/4 cup vegetable oil
• lemon wedge for serving

Breaded Chicken Cutlets

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Croquettes

• Olive oil
• 3 pounds of ham, cooked and diced
• 1 yellow onion, diced
• 2 red bell peppers, diced 2 cloves of garlic, crushed
• 2 tablespoons of tomato paste
• 1/2 cup of parsley, chopped
• 1/2 cup of cilantro
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1 teaspoon of Creole seasoning
• 1/4 teaspoon salt and ground black pepper
• 1/2 cup of flour
• 1/2 cup of heavy cream
• 1/2 cup of thawed frozen crawfish tails or 1/2 cup of cooked small shrimp
• 1 cup of bread crumbs
• 1/4 cup of Parmesan cheese
• 4 eggs
• Cooking oil

Creamy Salsa Verde

• 1/4 cup of cilantro
• 1/4 cup of parsley
• 1 clove of garlic
• 1/3 cup of olive oil
• 1 squeezed lime
• Salt and ground black pepper to taste

Ham, Shrimp or Crawfish Croquette

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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• 1 onion, finely chopped
• 1/3 cup celery, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 tablespoon garlic, minced
• 1½ lbs ground sirloin
• 1/2 lb Italian sausage, removed from casing
• 1/3 cup green onions, chopped
• 1/3 cup Italian (flat-leaf) parsley
• 2 eggs
• 1/3 cup half-and-half
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1½ teaspoons dried basil
• 1½ teaspoons dried oregano
• 3/4 cup Italian bread crumbs
• 1/3 cup marinara sauce
• salt and pepper to taste

Ultimate Italian Meatloaf

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• 1/2 cup pure olive oil
• 1/2 cup chopped white onion
• 1/4 cup minced garlic
• 1 tablespoon chopped celery
• 1 tablespoon chopped green onion
• 3 cups freshly shucked oysters, water reserved
• 1/2 cup white wine
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper
• 1 teaspoon Worcestershire sauce
• 1 cup unseasoned breadcrumbs
• 1/2 cup grated Romano cheese
• Extra-virgin olive oil
• Grated Parmesan cheese
• Fresh Italian parsley for garnish

Oysters Radosta

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