• 1¼ cups lager beer at room temperature
• 3 tablespoons light brown sugar
• 2 tablespoons milk
• 2 tablespoons unsalted butter, melted
• 1 package (1/4 oz) rapid-rise active dry yeast
• 3 to 4 cups bread flour
• 2 teaspoons salt
• 4 quarts water
• 1/2 cup baking soda
• 2 teaspoons kosher salt

Pretzel Rolls

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• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1/2 cup shortening
• 2 large eggs
• 2 packs active dry yeast, ¼ ounce each
• 1 cup milk heated to 110ºF.
• 1 teaspoon lemon, orange, vanilla, or butter flavoring
• 4 cups all-purpose flour, in all, or as needed
• vegetable oil
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon
• 1/4 cup each purple, green, and gold granulated sugar*

*Mix colored sugar (purple, green, and gold) using granulated sugar and paste food coloring, found in the baking aisle of most craft stores and cake decorating stores.

Haydel's King Cake

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Turkey Roulade:

• 1 boneless turkey breast half (about 3 pounds)
• Creole seasoning
• Wild Mushroom Stuffing, (recipe follows)
• 12 slices bacon

Wild Mushroom Stuffing:

• 1 cup chopped French bread  
• 1/3 cup milk
• 5 slices bacon, chopped 
• 1 sweet onion, finely chopped 
• 1 stalk celery, finely chopped 
• 2 cloves garlic, minced 
• 1 (5-ounce) package wild mushrooms, thinly sliced 
• 1½ teaspoons chopped thyme 
• 1/3 cup dry Marsala or white wine
• 1/3 cup grated Parmesan cheese 
• 2 large eggs
• 3 green onions, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black   pepper

Emeril's Turkey Roulade with Wild Mushroom Stuffing

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• vegetable oil divided
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• salt and cayenne pepper to taste
• 2 eggs, separated
• 1/4 cup milk
• 1/4 teaspoon Louisiana hot sauce
• 1 cup flaked cooked catfish
• 1/2 cup jalapeno cheese, shredded
• 1½ cups cooked white rice
• 1/4 cup onion, minced
• 1/4 cup celery, minced
• 1/4 cup green bell pepper, minced

Spicy Fried Catfish Puffballs

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• 2 medium yellow rutabagas, about 3 lbs total
• 1 large plump head garlic cloves, separated and peeled
• 1 large onion, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 1/2 stick unsalted butter, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup milk plus more if needed

Mashed Yellow Rutabaga With Parmesan Cheese

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• 1 pound brioche, cut into 1-inch pieces 12 cups
• 5 tablespoons unsalted butter
• 2 large Granny Smith apples —peeled, cored and cut into 1/2-inch pieces
• 1 cups sugar
• 1/2 teaspoon cinnamon
• 1/4 cups Calvados or other brandy
• 4 large eggs, beaten
• 3 cups milk
• 1 vanilla bean, split and seeds scraped
• Whipped cream or crème fraîche, for serving

Apple Bread Pudding

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• 3/4 cup gluten free medium cornmeal  
• 1/2 cup tapioca flour  
• 1/4 cup potato starch  
• 2 teaspoons baking powder  
• 1/2 teaspoon salt  
• 1/4 teaspoon xanthan gum  
• 1¼ cups milk (whole or 2%) 
• 2 tablespoons vegetable oil  
• 1 egg, slightly beaten

Gluten Free Cornmeal Pancakes

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• 1 lb. Yukon gold potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 cup green peas, frozen or fresh
• salt and black pepper to taste

Paste Recipe Title Here

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• 4 pounds fresh Gulf shrimp, head-on
• 2 pounds (6 fillets) fresh speckled trout, cut into chunks
• 1 gallon water
• 2 tablespoons unsalted butter
• 1 cup diced yellow onions
• 1 cup diced celery
• 1 cup diced mild smoked pork sausage
• 1 tablespoon minced garlic
• 1/2 cup chopped parsley
• 1½ cups diced green onions tops, divided
• 3 tablespoons all-purpose flour
• 1/4 cup white wine
• 2 cups whole milk
• 2 cups cooked red potatoes
• 1 cup yellow corn
• Kosher salt
• Freshly ground black pepper
• Louisiana hot sauce

Shrimp & Speckled Trout Chowder

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Image courtesy of George Graham

• 5 cups water
• 3 cups whole milk
• 1½ cups medium-grind stone-ground corn grits
• Salt
• 4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
• 4 ounces sharp white cheddar cheese, shredded (1¼ cups)
• 3 ounces cream cheese, at room temperature
• 1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
• 1/8 teaspoon cayenne
• Freshly ground black pepper
• Thinly sliced scallions, for garnish

Pimento Cheese Grits

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