• 1 1/4 cups unbleached pastry flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter
• 1/2 cup water, cool
• 1/3 cup light brown sugar 
• 1/2 cup Steen’s cane syrup 
• 1 teaspoon vanilla extract 
• 1 extra large egg
• 3/4 cup finely chopped (almost pulverized) native pecans 
• sifted confectioner’s sugar for the top 

Pecan and Cane Syrup Cake

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Sauce 

• 1 1/4-cups pecan pieces
• 1 cup butter
• 1/2 pound dark brown sugar
• 1/2 cup honey

Lost Bread 

• 4 eggs
• 2 cups milk
• 2 tablespoons sugar 
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• pinch salt
• 4 tablespoons butter 
• 8 slices day-old French bread, cut 3/4-inch-thick

Topping 

• 2 tablespoons butter
• 8 ounces andouille sausage, sliced
• 1 pint seasonal berries: (Ponchatoula strawberries, blueberries, or black berries) sliced
• powdered sugar for garnish

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium-size red bell pepper, cut into thin strips
• 1 medium-size green bell pepper, cut into thin strips
• 2 shallots, chopped
• 1 tablespoon minced garlic
• 36 large shrimp, peeled and deveined
• 1/2 cup shrimp or chicken stock
• 2/3 cups heavy cream
• 1 pound angel hair pasta, cooked and drained
• 1 cup chopped fresh basil leaves (optional)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup chopped pecans
• 1/2 cup freshly grated Parmesan cheese

Vegetable, Pecan and Shrimp Pasta

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• 1/4 pound butter
• 1 quart pecans
• 2 teaspoons Worcestershire sauce
• 4 tablespoons your favorite Louisiana-style hot sauce
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• 1 tablespoon Kosher or sea salt

Sweet Hot Pecans

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• 1 stick margarine
• 1 cup chopped pecans
• 1 cup roasted sunflower seeds
• 1 cup sliced or slivered almonds
• 3 packages Ramen noodles (seasoning packages discarded), crushed
• 1/2 head red cabbage, shredded
• 1/2 head green cabbage, shredded
• 1 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 2 tablespoons sugar (optional)
• Kosher salt and coarsely ground black pepper, to taste

Note: A weird dish, to be sure. Ramen noodles and nuts in a salad? Strange as it sounds this is always a huge crowd pleaser, perfect  with grilled or roasted meats. Vegan friendly.

Crunchy Slaw With Pecans, Sunflower Seeds and Almonds

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• 1/3 cup vegetable oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 3 bananas, mashed or 2 cups berries (blueberry, strawberry)
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon kosher salt
• 1/4 cup hot water
• 1/2 cup chopped walnuts or pecans if using banana, 1/2 cup slivered or sliced almonds if using berries

Note: For the honey I use local Algiers Honey from Adrian's Tree Service 504.367.1160. 

Banana Nut Bread with Honey

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Syrup

• 1¼ cups local honey
• 1/2 cup Steen's cane syrup
• 1/2 cup sherry vinegar
• 1/2 cup bourbon
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon toasted cumin seeds
• 1 tablespoon finely chopped shallots
• 2 sticks cold unsalted butter, cut into small pieces

Flap Jacks

• 1 cup cornmeal
• 1 cup flour
• 2 tablespoons freshly ground black pepper
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons kosher salt
• 1/4 cup sour cream
• 2 eggs
• 1 cup buttermilk

Pecans

• 1 cup Louisiana pecans
• 1/2 stick butter, melted
• salt and freshly ground pepper, to taste

Shrimp

• 36 jumbo (10 count) Gulf shrimp, peeled and deveined, heads and tails left on
• 1/2 cup olive oil
• salt and freshly ground pepper to taste

Garnishes

• sprigs of fresh mint
• 2 cups arugula
• 1 pint Louisiana strawberries, washed, trimmed and sliced

Louisiana Shrimp with Black Pepper Flapjacks

Click for Video of Cooking Demonstration