• 4 cups water
• ​1 cup quick grits
• ​1/2 teaspoon salt
• ​1/4 cup milk
• ​1 egg, beaten
• ​1 cup cheddar cheese, grated

Quick Grits

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• 1 teaspoon salt
• 1½ teaspoon baking powder
• 1 cup milk
• 1/2 cup butter, melted
• 2 cups all-purpose flour, sifted
• 3 eggs, large
• 1 teaspoon fresh thyme, chopped
• 1/4 cup green onions (scallions), chopped
• 1/4 cup fresh parsley, chopped
• 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

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• 2 cups whole milk
• 2 cans (10 ounces each) evaporated milk
• 1/4 cup rice
• 1/3 cup sugar
• 1/2 teaspoon ground cardamom
• 1/4 cup golden raisins, for garnish
• 1/4 cup almonds, for garnish

Rice Pudding With Cardamom

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• 1 teaspoon unsalted butter, plus 5 tablespoons unsalted butter, melted
• 2 teaspoons granulated sugar
• 22 medjool dates (about 1 1/2 cups), pitted and chopped
• 1 cup plus 2 tablespoons whole milk
• 2 oranges grated for zest
• 1/2 vanilla bean, scraped, seeds only
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 2 eggs
• 5 tablespoons unsalted butter, melted
• 2 cups bread crumbs, from fresh sandwich bread, roughly torn

Note: This souffle image is not this exact recipe but is meant to show you what a souffle in ramekins looks like.

Sticky Date Pudding Souffle

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• 1 lb asparagus, trimmed
• 1/2 cup country ham, diced
• 2 tablespoons unsalted butter
• 2 talespoons unbleached all purpose flour
• 2 cups whole milk
• 2 eggs, hard-boiled and chopped
• 1/2 teaspoon salt
• freshly gournd black pepper
• fresh dill or chive for garnish, chopped

Blanched Asparagus (this is how yours should look after about 2 minutes in boiling water)

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Cookie dough

• 2 large eggs
• 1 cup confectioners' sugar
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 2 tablespoons anisette liquor
• 1 tablespoon corn oil
• 1/4 cup unsalted butter, room temperature
• 2 2/3 cups flour

Icing

• 1 cup confectioners' or glazing sugar
• 4 teaspoons milk
• 4 teaspoons light corn syrup

Italian Anisette Cookies

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• 2 cups sugar
• 1 cup brown sugar
• 3 tablespoons white corn syrup
• 1/8 teaspoon salt
• 1 cup milk
• 1 tablespoon butter
• 1/2 teaspoon vanilla
• 1 cup chopped pecans

Carmel Fudge With Pecans

• 2 medium sweet potatoes (1 cup)
• 1 1/4 cups unbleached all purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2/3 cup whole milk
• 4 tablespoons unsalted btter (1/2 stick)

Sweet Potato Biscuits

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• 1 dozen live crabs
• 6 cups whole milk
• ¼ cup freshly squeezed lemon juice
• 3 tablespoons Hungarian paprika
• 2 teaspoons dry mustard
• 3 tablespoons soy sauce
• 6 cloves garlic, crushed
• 1 teaspoon cayenne pepper
• 2 teaspoons hot garlic sauce
• kosher salt to taste
• 2 cups unseasoned flour
• 3 eggs
• 3/4 cup of evaporated milk (egg wash)
• 3 cups seasoned flour (salt and cayenne pepper) to taste

• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• 2 large egg yolks
• 2 teaspoons sugar
• 1 tablespoon cornstarch
• 12 ounce package frozen creamed corn
• 2 tablespoons red bell pepper, finely chopped
• 2 tablespoons onion, finely chopped
• 1 teaspoon sage, chopped
• 2 large egg whites
• salt and pepper to taste

Corn and Red Pepper Pudding

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