• 16 ounces bittersweet chocolate
• ​5½ tablespoons butter
• ​2/3 cup cold, strong coffee
• ​1 tablespoon dark rum
• ​3 cups heavy cream
• ​1½ teaspoons pure vanilla
• ​3 cups chocolate cookie crumbs, such as Oreo
• ​Chocolate Ganache (recipe follows)
• Swiss Meringue (recipe follows)

​Chocolate Ganache

• ​14 ounces semi-sweet chocolate
• ​3 cups heavy cream

​Swiss Meringue

• ​4 large egg whites, at room temperature
• 1 cup sugar
• 1 pinch cream of tartar
• 1/2 teaspoon pure vanilla

Mississippi Mud Pie

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan

Cajun Cabin Butter

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• 12 large eggs
• 1/3 cup mayonnaise 
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon Dijon mustard
• Pinch of cayenne pepper
• Coarse salt and freshly ground white pepper
• 2 tablespoons finely chopped fresh tarragon, chives, or chervil, plus leaves for garnish

Virginia Willis' Deviled Eggs

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• 1 cup softened butter
• 2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 1 cup oatmeal (optional)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 cups fresh or frozen blueberries, at room temperature

Blueberry Pound Cake

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• 8 tablespoons unsalted butter, in all
• 1 tablespoon finely minced garlic
• 4 tablespoons small capers, rinsed and drained
• ​6 tablespoons lemon juice
• 2 tablespoons lemon zest
• ​1 tablespoon finely minced parsley

Lemon Caper Butter Sauce

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• 1 lb salted butter

Clarified Butter

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• 6 large egg yolks
• ​2 tablespoons cold salted butter, cut into small pieces
• ​1/2 teaspoon salt
• ​pinch of cayenne pepper
• ​1 teaspoon fresh lemon juice
• ​2 teaspoons red wine vinegar
• ​2 cups warm clarified butter (see recipe)

Galatoire's Hollandaise Sauce

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• 1 3/4 pound live lobster (or 2 uncooked lobster tails) 1 tablespoon water
• 1 stick butter, cut into chunks

Butter Poached Lobster

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• 3½ cups water
• ​2 dozen freshly shucked oysters, drained
• ​1/2 cup celery, chopped
• ​1/2 cup green onions, chopped
• ​1/2 cup onion, chopped
• ​1 tablespoon butter, melted
• ​1/2 teaspoon garlic, finely chopped
• ​1/8 teaspoon dried thyme
• ​1/8 teaspoon ground red pepper
• ​1 bay leaf
• 3/4 cup heavy cream
• 2 cups milk
• 1/4 cup butter
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

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• 4 tomatoes, very ripe
• ​1 quart boiling water
• ​1 4-ounce stick unsalted butter
• ​1/2 cup onion, diced
• ​1/2 cup bell peppers, diced
• ​2 cloves fresh garlic, fine chopped
• ​2 pounds medium to large shrimp, peeled and deveined
• 1/2 teaspoon salt
• ​1/4 teaspoon cayenne pepper
• ​2 fresh basil leaves, chopped
• ​1 tablespoon parsley, chopped

Dooky Chase's Breakfast Shrimp

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