• 2 egg yolks
• 3/4 teaspoon salt
• 1/2 teaspoon powdered mustard
• 1/8 teaspoon sugar
• Pinch cayenne pepper
• 4 to 5 teaspoons lemon juice (white vinegar may be substituted)
• 1-1/2 cups olive or other salad oil
• 4 teaspoons hot water

Home Made Mayonnaise

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• 2 slices high-quality sandwich bread, each slice torn into quarters
• ​3 tablespoons unsalted butter
• salt and freshly ground black pepper
• ​2 tablespoons freshly grated Parmesan cheese
• ​6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
• 2 teaspoons unbleached all-purpose flour
• 1/8 teaspoon red pepper flakes (more to taste)
• ​1 teaspoon fresh thyme leaves, minced
• ​1½ lbs green beans, ends trimmed
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice

Note: Reduce the amount of garlic for more subtle flavoring.

Garlic-Lemon Green Beans with Toasted Bread Crumbs and Parmesan Cheese

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• 2 tablespoons olive oil or butter
• ​3-4 large cloves garlic, crushed 
• 2 tablespoons finely chopped green onions, white and green parts
• salt and pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• ​1/2 cup dry white wine
• ​1 stick butter at room temperature
• ​2 teaspoons flat leaf parsley, finely minced
• ​36 jumbo shrimp, peeled, tails intact, deveined
• 1/2 cup chopped flat-leaf parsley
• ​1 lb pasta, such as fettucine, cooked according to package directions
• freshly grated Parmesan cheese
• crushed red pepper flakes

Shrimp Scampi

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• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 4 large artichokes
• 1/2 lemon
• ​1 tablespoon mixed pickling spice

Aioli

• 1 egg yolk, at room temperature
• ​1/2 teaspoon warm water
• ​1/4 cup extra-virgin olive oil
• ​1 large clove of garlic, or more to taste
• Pinch of salt
• Fresh lemon juice to taste

Artichokes and Aioli

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• 4 teaspoons lemon zest, chopped
• 4 teaspoons fresh dill, chopped
• 4 teaspoons fresh parsley leaves, chopped
• 4 teaspoons fresh chervil leaves, chopped
• 2 teaspoons cracked black pepper plus more for seasoning
• 4 6-ounce drum fillets
• 1/4 teaspoon salt plus more for seasoning
• 4 teaspoons Dijon mustard
• 1 tablespoon vegetable oil
• 4 heads baby Bok Choy
• 4 tablespoons olive oil
• fresh lemon juice for serving
• Extra-virgin olive oil for serving

Lemon and Herb Crusted Drum with Bok Choy

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• 3 sticks butter, softened
• 6 garlic cloves, minced
• juice and zest of 2 lemons
• 4 tablespoons minced green onions
• 2 teaspoons red chile flakes
• salt and freshly ground pepper 

For the Oysters:

• 24 raw oysters on the half shell
• 1 1/4 cups shredded Parmesan cheese
• lemon wedges and French bread for serving, optional

Dr. Fox's Char-Grilled Oysters

• 3/4 cup sugar
• 1 tablespoon finely grated Meyer lemon zest
• 1/2 cup fresh Meyer lemon juice, (from 3 lemons)
• 7 egg yolks
• 1 stick cold, unsalted butter, cubed
• 1 cup heavy cream

Meyer Lemon Mousse

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For the Donuts:

• 1 3/4 cups bread flour
• 1 tablespoon instant yeast
• 1/2 cup whole milk
• 3  tablespoons butter, room temperature
• 1 whole egg
• 1 egg yolk
• 1/2 teaspoon kosher salt
• zest of 1/4 lemon
• 1/4 teaspoon vanilla extract

For the White Chocolate and Saffron Zabaione:

• 1 cup whole milk
• 1 pinch saffron
• 8 ounces white chocolate
• 1½ cups heavy cream
• 6 egg yolks
• 3/4 cups brown sugar
• 1 tablespoon rice starch
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• zest of 1 orange 
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger, ground

For the Wild Blackberry Jam:

• 2 cups wild blackberries
• 1/2 cup granulated sugar
• 1/4 vanilla bean
• 1/4 cup red wine (Cabernet or Zinfandel would work best)
• 1 tablespoon powdered pectin

Chef Alon Shaya

• 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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