• 2 pounds baking potatoes, peeled and sliced 1/8 inch thick
• 12 cloves garlic, chopped
• 1 bunch green onions, thinly sliced
• Creole seasoning
• 1 stick unsalted butter, cut into pieces

Onion, Garlic, and Potato Cake

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• 2 pounds boneless, skinless chicken thighs or breasts 
• 1 tablespoon sweet paprika 
• salt and pepper
• 2 tablespoons olive oil, in all
• 8 garlic cloves, unpeeled
• 3 tablespoons cooking sherry
• 1 cup chicken stock 
• 1 bay leaf
• 2 tablespoons chopped flat-leaf parsley

Garlic Chicken

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• 3 pounds russet potatoes, peeled and cut into 1-inch chunks
• kosher salt
• 8 cloves garlic, peeled and quartered
• 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
• 8 ounce package cream cheese, cubed, at room temperature
• 1 cup sour cream, at room temperature
• up to 2/3 cup whole milk, at room temperature
• salt and pepper, to taste
• paprika, optional

Best-Ever Mashed Potatoes

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• 1bulb garlic
• Mushrooms (fresh)
• Bunch of frog legs (given to me by a guy — Scott — who I met at a doughnut store on Sunday morning; it’s a Louisiana thing)
• Butter
• Grapeseed oil
• Flour
• Beer
• White wine
• Seasoning
• More seasoning

Willie Robertson's Frog Legs

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• 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

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• 2 pounds skirt, flank, or other steak, in four pieces
• salt
• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, finely chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon black pepper
• cooking oil, as needed

Steak with Parsley Sauce

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• 1 lb linguine or spaghetti
• 1 lb large shrimp (26 to 30 count), peeled and deveined
• 6 tablespoons extra virgin olive oil
• 1/4 cup brandy or cognac
• 12 garlic cloves, minced
• 1 (28 ounce) can, diced tomatoes, drained
• 1 cup dry white wine
• 1/4 cup fresh Italian (flat leaf) parsley, minced
• salt
• 1 teaspoon red pepper flakes (more to taste)
• 1/2 teaspoon sugar

Shrimp Fra Deavolo With Linguine

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• 2 pounds boneless skinless chicken thighs
• 1 tablespoon sweet paprika
• 2 tablespoons olive oil
• 8 garlic cloves, halved
• 3 tablespoons cooking sherry
• 1/2 cup chicken stock
• 1 bay leaf
• 2 tablespoons Italian (flat-leaf) parsley, finely chopped

Chicken In Garlic Sauce

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• olive oil
• 1 small yellow onion, diced
• 5 large cloves garlic, thinly sliced
• 1 pint grape tomatoes, halved
• salt and pepper, to taste
• 1 tablespoon tomato paste
• splash of red wine
• 2 cups mixed vegetables, bite-sized pieces, such as lima beans, artichoke hearts, swiss chard, zucchini, summer squash, asparagus, broccoli, edamame
• 2 tablespoons chopped fresh oregano
• handful fresh basil, sliced
• 1/2 pound penne pasta, cooked al dente
• 1 pound mild or hot Italian sausage links, grilled or roasted
• Freshly grated Parmesan, Reggiano, or Asiago cheese, for garnish
• Hot pepper flakes, optional

Summer Pasta with Vegetables and Sausage

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• 1/2 cup coarsely chopped fresh cayenne peppers, or any red pepper, heat level to taste
• 4 cloves garlic, minced
• salt, to taste
• 1 cup olive oil
• 1/4 cup cane vinegar

Cayenne Pepper Sauce

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