Pork Nuggets

• Canola oil, for frying
• 1 tablespoon chives, chopped
• 1/4 cup pickled jalapenos, minced
• 1 shallot, minced
• 1 tablespoon garlic cloves, minced
• 1/4 cup white wine vinegar
• 1½ cups whole-grain Creole mustard
• Salt and freshly cracked black pepper
• 2 lbs pork loin, cut into chunks
• 1½ cups buttermilk
• 1 egg
• 2 cups flour
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne

Spicy Dipping Sauce

• 1/2 cup  sour cream
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder

Crispy Fried Pork Nuggets

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• 2 large eggplants, peeled and sliced into 1/2-inch-thick rounds
• ​salt, as needed
• ​1½ cups buttermilk
• ​3/4 cup self-rising flour
• ​1/2 cup self-rising cornmeal
• ​pepper to taste
• ​vegetable oil for frying

Fried Eggplant

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• 1½ lbs cucumbers, peeled and seeded
• 2 ​celery stalks, roughly chopped
• ​1 shallot, coarsely chopped
• ​1/4 cup extra virgin olive oil
• ​1/2 cup sour cream
• ​1/2 cup buttermilk
• ​kosher salt and freshly ground black pepper

Note: This summery no cook soup can be made up to 2 days ahead

No Cook Cucumber Buttermilk Soup

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• 1½ cups cornmeal
• 1/2 cup all-purpose flour
• 6 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 3 jalapeno peppers, seeded and finely chopped

Jalapeno Cornbread

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup well-shaken buttermilk mixed with 2 teaspoons Creole mustard (optional)

Buttermilk Battered Shrimp

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• 1 gallon skim milk (may be made with reconstituted dry skim milk powder) 
• 1/2 cup cultured buttermilk 
• 1/2 teaspoon liquid rennet 
• Half-and-half or heavy cream to taste 
• Fresh fruit, optional

Creole Cream Cheese

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• 2 cups flour, plus more for dusting
• 2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon sugar
• 1½ teaspoons kosher salt
• 8 tablespoons cold unsalted butter, cut into thin pats
• 3/4 cup plus 2 tablespoons buttermilk
• 1/2 cup sharp Cheddar cheese, shredded
• 1/2 cup chives, minced
• 2 tablespoons heavy cream

Chive and Cheddar Biscuits

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• 2 cups cornmeal
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1¾ cups buttermilk
• 1 egg
• 1 tablespoon bacon grease, lard, or shortening

Buttermilk Cornbread

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• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/4 cup vegetable shortening
• 1 cup buttermilk
• 1/2 cup chopped fresh scallions, white and green parts
• 1 egg mixed with 1 tablespoon water for egg wash

Skillet Scallion Biscuits

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• 1/2 cup butter, softened
• 1½ cups firmly packed light brown sugar
• 2 large eggs
• 1 cup pumpkin (canned or fresh)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 2 teaspoons fresh ginger, minced
• 1 cup pecans, chopped and toasted

Ginger Cream Cheese Frosting

• 1½ (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon fresh ginger, minced
• 4 cups powderred sugar
• 1 teaspoon vanilla extract

Pumpkin-Pecan Layer Cake with Cream Cheese Frosting

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