• 2 garlic cloves, minced
• 2 salt-packed anchovies, rinsed and minced
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sherry vinegar
• 1 egg yolk
• 3/4 cup olive oil
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Authentic Caesar Salad Dressing

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• 5 large sweet potatoes (about 5 lbs)
• 3 Golden Delicious apples
• 1/4 cup fresh lemon juice
• 2/3 cup firmly packed brown sugar
• 1/2 cup honey
• 6 tablespoons unsalted butter
• 1/4 cup bourbon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2/3 cup pecans, coarsely chopped

Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze

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• 12 large apples, peeled and coarsey chopped
• 1 cup sugar
• 1/2 lemon, sliced

Spiced Applesauce variation

Substitute 1/2 cup firmly packed brown sugar and 1/2 cup granulated sugar for 1 cup sugar.  Omit lemon slices and add 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves and prepare as directed.

Homemade Applesauce

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• 1 lemon, halved
• 1 1/2 lbs Jersualem artichokes
• 2 tablespoons olive oil
• 2 garlic cloves, coarsely chopped
• sprig of fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Jerusalem Artichokes

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• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 eggs
• 1 teaspoon anise flavoring
• 1 tablespoon ground anise seeds
• 1 teaspoon each grated orange and lemon peel
• 3 cups all purpose flour
• 3 teaspoon baking powder
• 1 cup almonds, chopped

Italian Biscotti Cookies

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• 1 1/2 lbs small brussels sprouts, trimmed
• 3/4 cup heavy cream
• 5 garlic cloves, chopped
• 3/4 cup pecans, toasted
• 3/4 cup, packed, fresh basil leaves
• 1 1/2 teaspoons grated lemon peel
• lemon wedges optional

Brussels Sprouts on Stalk

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• 2 ounces whiskey, 2 shot glasses full
• 2 tablespoons fresh lemon juice
• 2–3 teaspoons sugar
• 3–4 ice cubes
• Orange slice
• Maraschino cherry

Whiskey Sour

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Spice Blend

• 2 tablespoons sea salt
• 1-1/2 tablespoons  Spanish pakrika
• 1 teaspoons  cayenne Pepper
• 2 teaspoons  Coarse Ground Black Pepper
• 1/2 teaspoon Ground White Pepper
• 1/2 teaspoon  Powdered Ginger
• 1/2 teaspoon Dry Mustard
• 1 teaspoon  Celery Seed
• 3 teaspoons  Ground Cardamom

For the shrimp

• 4 lbs large Louisiana shrimp, heads and shells intact
• 3 cups melted butter (6 sticks)
• 1 head of garlic peeled and bruised
• 3 lemons
• 1 recipe BBQ  Spice Blend

Louisiana-Style Barbecue Shrimp 

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• 6 tablespoons salted butter
• ¼ cup flour
• 1 cup onion, chopped
• ½ cup green pepper, chopped
• ½ cup celery, chopped
• 1 tablespoon garlic, minced
• 1½ cup shrimp medium size, peeled and deveined
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon ceyenne
• 1 teaspoon fresh lemon juice
• ⅓ cup scallions, thinly sliced
• 1 tablespoon parsley, minced
• boiled rice

Shrimp Etouffée

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• 2 lbs asparagus
• 2 teaspoons sesame seeds
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon your favorite hotsauce (optional)

Lemon Sesame Asparagus

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