• 2 lbs Louisiana shrimp, peeled and deveined
• 3 tablespoons olive oil
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper (optional)
• 3/4 cup buffalo sauce or hot sauce
• 1 stick butter, melted
• salt, to taste

Shown with Blue Cheese Dip

Buffalo Shrimp

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• 3 cups sugar, in all
• 1 cup heavy cream
• 1/4 teaspoon baking soda
• 1/4 cup butter
• 1 teapoon vanilla extract
• 1 1/2 cups chopped pecans

Caramel Candy

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• 2½ cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup shortening
• 1½ cups sugar, divided
• 1 teaspoon vanilla
• 1 egg
• Up to 2 tablespoons milk, as needed

Additional tools: a glass with a pattern on the bottom for pressing the cookies

Note: substitute 1/2 cup cocoa for 1/2 cup flour for chocolate sugar cookies

Mom's Sugar Cookies

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• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons Worchestershire sauce
• 1½ tablespoons coarsely ground pepper**
• 2 teaspoons Creole seasoning Ralph Brennan's Creole seasoning mix
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon half, seeded
• 1/4 pound (1 stick) cold unsalted butter, cut into 1/2" cubes
• warm crusty French bread for serving

*If colossal shrimp are not available, use the largest you can find.

**Use a blender or peppermill to coarse-grind the peppercorns. The grind is important to the taste of the finished dish.

Ralph Brennan's Barbecue Shrimp

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• 1/2 cup (1 stick) butter
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream

Toffee Sauce

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• 2 cups whole milk
• 1/2 pound (2 sticks) salted butter
• 1/2 cup all-purpose flour

Note: This recipe will yield a very thick version of the classic white sauce that serves as a base or additive for numerous French recipes. It is imperative to watch the roux carefully upon adding the flour. It will darken quickly. A blond roux is desired for this sauce.

Bechamel Sauce

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• 1 cup (2 sticks) salted butter
• 2 cups sugar
• 2¼ cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 5 large eggs
• 1 teaspoon vanilla extract

New Orleans Pound Cake

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• oil for frying
• 8 Idaho potatoes
• 1/2 cup melted butter
• 2 tablespoons minced garlic
• 3 tablespoons chopped parsley
• salt and freshly ground black pepper

Brabant Fried Potatoes

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• 4 large sweet potatoes
• 1 stick unsalted butter
• 2 tablespoons Steen’s Cane Syrup
• Salt and Pepper to taste

Whipped Sweet Potatoes

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• 1 cup flour 
• 1 teaspoon sugar 
• 1/4 teaspoon salt 
• 7 tablespoons butter, diced

 John Besh Basic Pie Dough

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