• 2 boneless, skinless chicken breasts, trimmed (reserve tenders for another use)
• salt, finely ground black pepper, and granulated onion, to taste
• olive oil
• 1 pound dried fettuccine
• 6 tablespoons butter
• 1 cup heavy cream
• 1½ to 2 cups freshly grated Parmigiano-Reggiano cheese
• minced parsley for garnish

Fettuccine Alfredo

Click image to enlarge

• 1½ pound salmon fillet, skin intact
• salt
• 1 teaspoon freshly cracked pepper

Potatoes

• 4 large baking potatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• salt
• white pepper
• 1/2 cup peeled and finely grated fresh horseradish root
• 1/4 cup vegetable oil
• 3 tablesppons unsalted butter
• 1 teaspoon finely chopped shallot
• 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
• juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

• 1 pound Louisiana crawfish tails
• 1 pound elbow macaroni, cooked until just al dente (don't overcook)
• 5 cups shredded sharp cheddar, in all
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard
• hot sauce
• 1/2 stick butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 2½ cups half & half

Crawfish Mac & Cheese

Click image to enlarge

• Zest of 3 oranges, in long strips 
• 2 cups (16 fl oz/500 ml) milk 
• 2 cups (16 fl oz/500 ml) heavy (double) cream 
• 1 cinnamon stick 
• 2 cups (1 lb/500 g) sugar 
• ¼ cup (2 fl oz/60 ml) water 
• 6 whole eggs plus 
• 3 egg yolks 
• 1 teaspoon vanilla extract (essence)
• 3 tablespoons port wine, optional

Caramelized Orange Custard

Click image to enlarge

• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Garlic and Cauliflower Puree

Click image to enlarge

• juice of 1 lemon
• 1 lb celery root (2 medium or 1 large)
• 2 tablespoons unsalted butter
• 1 medium red bell pepper, cored, seeded and chhopped into 1/4-inch dice
• 1/2 cup leeks, chopped
• 4 cups hald-and-half
• 2 dozen oysters, shucked with their juices
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons fresh parlsley, chopped

Celery Root And Oyster Chowder

Click image to enlarge

• 1 onion, chopped
• 1 (15 oz) can pumpkin puree
• 4 cups chicken broth
• 1/2 cup half-and-half
• 16 oz crawfish tails, drained and rinsed
• nutmeg, dash
• salt and pepper to taste
• 1/4 cup green onions, chopped for garnish

Crawfish Pumpkin Soup

Click image to enlarge

• 1 lb butternut squash, peeled nd cut into 1-inch cubes
• 5 cups chicken broth
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 3/4 cup half-and-half
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• diced ham for garnish (optional)

Curried Butternut Bisque

Click image to enlarge

• 1 head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter
• 4 cloves garlic, peeled and coarsely chopped
• Chicken broth, as needed
• 1/2 to 3/4 cup cream or half-and-half, heated
• salt and freshly ground pepper to taste

Creamy Cauliflower And Garlic Purée

Click image to enlarge