Roast Beef

• 1 top round or chuck roast, 3 to 4 pounds 
• Kosher salt and freshly ground black pepper 
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced 
• 1/2 bunch thyme
• 1/4 cup all-purpose flour 
• 1/2 cup water

Sandwiches

• 6 (6-inch) lengths soft French bread, cut open and toasted 
• Mayonnaise
• 3 large tomatoes, thinly sliced 
• Shredded iceberg lettuce 
• Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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• 8 tablespoons (1 stick) butter, divided
• 1½ lbs sage sausage, removed from casing
• 1 large onion, finely chopped (about 2 cups)
• 4 large stalks celery, finely chopped (about 2 cups)
• 4 cloves garlic, minced, divided
• 1/4 cup fresh sage leaves, minced (or 2 teaspoons dried sage leaves)
• 32 ounces (4 cups) low-sodium chicken or turkey broth, preferably homemade
• 3 whole eggs
• 2½ lbs (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in 250˚ oven for 1 hour.
• 1/2 cup fresh parsley leaves, minced
• 2 tablespoons fresh oregano leaves, minced
• Kosher salt and freshly ground black pepper
• 1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), rinsed and patted dry

Note: Read more about best bread for stuffing here. 

Herb-Roasted Turkey Breast And Stuffing

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• 3 tablespoons unsalted butter
• 1 lb sweet apples, pared, cored, thinly sliced
• 1 1/3 cups sugar
• 1/3 cup seedless raisins
• 1/4 cup Calvados (apple brandy)
• 10 (½-inch) slices French or Italian bread
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 3 cups milk
• confectioners' sugar

Apple Raisin Bread Pudding

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• 2 stick butter
• 2 cloves garlic, minced
• 1 pinch salt
• 1 pinch cayenne (optional)
• 1 (8-inch) piece French baguette, sliced very thin 

Garlic Bread

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Bread Pudding

• 3/4 lb airy French bread, sliced 1½ inches thick
• 1 cup raisins (dark raisins preferable)
• 24 large eggs
• 1½ quarts heavy cream (6 cups)
• 2½ cups sugar (divided)
• 4 teaspoons ground cinnamon (divided)
• 1 teaspoon ground nutmeg
• 4 tablespoons unsalted butter, chopped
• Irish whiskey sauce (recipe included)

Irish Whiskey sauce

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 7 egg yolks
• 1/4 cup Irish whiskey

Bread Pudding With Irish Whiskey Sauce

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• 1 stick butter
• 10 large onions, thinly sliced
• 2 cups dry white wine
• 1 gallon rich stock (turkey, vegetable, beef, or chicken)
• 3 bay leaves
• 1 tablespoon dried thyme
• 1/4 cup worcestershire sauce (or more to taste)
• Creole seasoning
• 1 French baguette, sliced into rounds, toasted
• 1 pound gruyere cheese, shredded

French Onion Soup au Gratin

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• 4 loaves French bread (each 1 foot long)
• 12 egg yolks
• 3 bananas, sliced
• 3 cups light brown sugar
• 1 quart heavy cream
• 1 1/2 cups whole milk
• 1 1/2 cups granulated sugar
• 1 cup rum
• 4 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• fresh mint (for garnish)

Foster sauce

• 4 1/2 cups unsalted butter
• 4 1/2 cups packed dark brown sugar
• 3 teaspoons ground cinnamon
• 2 1/4 cups golden rum
• 2 1/4 cups banana liqueur
• 8 bananas, sliced lengthwise and then in half

Bananas Foster Bread Pudding

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• 4-5 sprigs of mint
• 8 blueberries
• 2 lime wedges
• 1 1/2 ounces simple syrup
• ​crushed ice
• ​3 ounces Bacardi Light Rum
• splash of soda

Superior Seafood's Blueberry Mojito

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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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• 2 cups fresh bread crumbs, preferably from French bread
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh Italian parsley
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh oregano
• 1/3 cup olive oil
• 3 cloves garlic, minced
• sea salt and freshley ground pepper to taste
• 2 large artichokes, about 1/2 pound each
• 1 lemon wedge plus 2 thin lemon slices
• juice of 1 lemon

Classic New Orleans Stuffed Artichokes

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