• 1 flank steak, two lbs
• 4 cloves garlic, minced
• juice of 1 lime
• 1/2 cup soy sauce, preferably Tamari
• coarsely ground black pepper
• 1 tablespoon cumin

Marinated Grilled Flank Steak

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• 1/4 cup olive oil
• 1/4 cup prepared chili sauce
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Creole mustard
• 1 cup mayonnaise
• black pepper
• Louisiana-style hot sauce to taste
• Cajun seasoning to taste
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 small lemon, juiced

Come Back Sauce

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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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• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• 2 cups tomatoes, peeled, finely chopped (Creole tomatoes preferred)
• 1 small onion, finely minced
• 1⁄2 small bell pepper, finely minced 
• 2 cloves garlic, finely minced
• salt, pepper, Louisiana-style hot sauce

• 3 lbs Vermillion Bay Sweet Shrimp
• 1 bottle Abita Amber beer
  

Vinaigrette

• 12 oz. Olive oil                
• 3 oz. Cane vinegar            
• 2 tablespoons Dried Oregano
• 2 tablespoons Dried Thyme
• 2 tablespoons Dried Basil              
  
• 1 tablespoons Black Pepper
• 2 tablespoons Steen’s Syrup
• 1 tablespoons Garlic, Minced

Salad

• 1 lb spring mix, leafy lettuce
  
• 6-8 small tomatoes, quartered
• 8 oz. carrots, shredded

Beer Poached Vermilion Bay Sweet Shrimp over Mixed greens

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• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon cracked black pepper
• 1/2 cup olive oil
• 1 medium red onion, chopped
• 3 ribs celery, thinly sliced
• 1 small green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 cup finely chopped carrot
• 1 cup pitted green olives with pimiento, drained and chopped
• 1 cup ripe black olives, drained and chopped
• 3 tablespoons nonpareil capers

Olive Salad for Muffuletta

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• 2 cups packed fresh basil leaves, washed and dried
• 2 to 4 garlic cloves, peeled
• 1/2 teaspoon sea salt
• 1/2 cup toasted pecans
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil

Basil Pecan Pesto

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• 1 cup fruity olive oil
•  2 cups sugar
•  4 eggs, separated
• 1/2 cup hot water
•  2 1/4 cups soft southern flour or cake flour
• 1 large sweet potato, peeled and grated (2 1/2 to 3 cups)
• 1  teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  1 teaspoon ground ginger
•  1 teaspoon ground freshly grated nutmeg
•  1 teaspoon vanilla extract

Sweet Potato Cake

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• 4 artichokes
• Olive oil as needed
• ​Salt, to taste
• Your favorite dipping sauce

Char-Grilled Artichokes

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• 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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