• 6 tablespoons olive oil, divided
• 3 large garlic cloves, minced
• 3 teaspoons dried oregano, divided
• 2¼ pounds red-skinned potatoes each cut lengthwise into 6 wedges
• 1 4-pound chicken, cut into 8 pieces
• 3 tablespoons fresh lemon juice

Lemon-Oregano Roast Chicken and Potatoes

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• 2 gallons water
• 1 cup kosher salt
• 1 cup liquid shrimp boil
• 4 lemons, halved
• 4 large onions, peeled and quartered
• 4 heads garlic
• 2 pounds small red potatoes
• 2 pounds smoked sausage cut into 1-inch   pieces
• 2 pints whole mushrooms
• 4 ears corn, shucked and quartered
• 8 pounds unpeeled, head on shrimp, rinsed
• 2 to 3 pounds ice

Shrimp Boil

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• vegetable oil, for frying
• 2 pounds russet potatoes
• ½ cup flour
• ½ cup crushed kettle-style salt and vinegar potato chips
• 1 tablespoon Creole seasoning mix
• 2 tablespoons paprika
• water as needed

Spicy Curley Fries

• 2 tablespoons olive or cooking oil
• 1 medium yellow onion, peeled and chopped
• 1 quart boxed beef broth
• 1 3- to 4-pound corned beef brisket with spice packet
• additional water, as needed
• 1 large cabbage
• 1 large yellow onion
• 6 carrots, peeled and cut into sticks
• 8 to 10 small red potatoes, well scrubbed
• top-quality English or German mustard, prepared horseradish, for garnish
• hot crusty bread, for serving

Corned Beef and Cabbage

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photo ©Karen Hermann for stock.adobe.com

• 2 cups russet potato cubes, ⅓- to ½-inch dice
• 4 boneless, skin-on chicken breasts
• granulated garlic, granulated onion, and salt and pepper to taste
• 1 teaspoon cooking oil
• 4 tablespoons butter
• vegetable oil, for frying
• 4 cloves garlic, minced
• 1 cup diced onion
• 8 ounces button mushrooms, thinly sliced
• ½ teaspoon thyme
• 1 bunch green onion tops, thinly sliced
• 8 ounces ham, diced
• ¼ cup chicken broth
• 2 tablespoons chopped fresh parsley
• Béarnaise Sauce (recipe here)

Chicken Pontalba

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2 tablespoons unsalted butter 

• 2 tablespoons olive oil 
• 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
• Kosher salt and freshly ground pepper 
• 40 cloves garlic, peeled but left whole 
• ¼ cup (2 fl oz/60 ml) dry white wine 
• ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
• 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
• 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

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• 1½ pound salmon fillet, skin intact
• salt
• 1 teaspoon freshly cracked pepper

Potatoes

• 4 large baking potatoes
• 1 cup heavy cream
• 1/4 cup unsalted butter
• salt
• white pepper
• 1/2 cup peeled and finely grated fresh horseradish root
• 1/4 cup vegetable oil
• 3 tablesppons unsalted butter
• 1 teaspoon finely chopped shallot
• 1 teaspoon chopped fresh flat-leaf parsley plus more for garnish
• juice of 1/2 lemon

Pan Roasted Salmon on Horseradish Potatoes

• 1 pound new potatoes, skin-on
• 1 pint jar Italian olive salad, drained, oil reserved
• 1/2 pound baked ham, diced
• 1/4 pound salami, minced
• 1/4 pound provolone or mozzarella cheese, diced small
• 1/2 cup finely grated parmensan cheese

Muffuletta Potato Salad

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