• ​2 pounds beef stew meat, cut into bite sized pieces
  
• ​2 large onions, cut into 1" dice
• 1/4 cup flour
• ​1 tablespoon cooking oil or more as needed
• ​4 large carrots, cleaned, cut into 1" pieces
• 8 medium Irish potatoes, cut into wedges
• Water, as needed
• ​salt and pepper to taste

Traditional Irish Stew

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• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 4 large Russet potatoes
• Salted butter
• Cousins Creole Tomato Salad Dressing
• 1 lb. Louisiana Crawfish
• 2 Tbls olive oil
• 4 cloves garlic
• 1 bunch green onions
• 1 lb. crispy bacon crumbled
• 1 chopped tomato
• Optional:  grated mild cheddar cheese

Potato Skins

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• 2 1/2 pounds Yukon gold or all-purpose potatoes
• 3 cups half-and-half
• 2 cups shredded Gruyère cheese, about 6 ounces

Gratin Dauphinoise

• 3 large Yukon gold potatoes, peeled           
• 1 yellow
  onion
• juice of 2 lemons
• 1/2 cup thinly sliced green
  onions
• 5 teaspoon kosher
  salt
• 1/4 cup all
  purpose flour
• 1 whole egg
• olive oil as needed   

For the goat cheese mousse:

• 3/4 cup soft goat cheese                 
• 1/2 cup Ricotta cheese
• 1/4 cup cream cheese
• 1 teaspoon garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh
  chopped chives
• 1/2 cup heavy
  cream
• 1/2 tablespoon lemon juice
• 1 teaspoon kosher salt

For the Apple and Walnut Marmellata:

• 1  cup seasoned
  rice wine vinegar
• 1 pound granny
  smith apples
• 2 ounces walnut
  pieces
• 1/2 pound granulated
  sugar
• 1 sprig rosemary
• pinch kosher salt

For the Curly Endive and Pomegranate Salad:

• 1 head curly
  endive
• 1/2 cup pomegranate
  seeds
• 2 tablespoons canola
  oil
• 1 tablespoon pomegranate
  vinegar (Cider vinegar can be used to substitute)
• pinch kosher salt
• pinch black
  pepper
• 3 mint
  leaves, finely sliced

Chef Alon Shaya

• 2 quarts beef stock
• 2 lbs bone-in beef soup meat, about 1 inch thick, cut into 4 to 6 pieces
• 1 lb bone-in chuck roast, cut into 1-inch cubes
• 1 cup onions, chopped
• 1 cup tomatoes, peeled and chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, medium-diced
• 1/2 cup canned tomato sauce
• 1/4 cup bell pepper, chopped
• 2 tablespoons Paul Pruhomme's Meat Magic
• 3/4 lb turnips, medium-diced
• 1 cup potatoes, peeled and medium-diced**
• 1 cup chopped cabbage
• 1/2 cup uncooked twist macaroni **
• 6 string beans, trimmed and sliced into 1-inch pieces
• 1/4 cup peas, fresh (preferred) frozen OK
• 1/4 cup green onion tops (scallions) chopped

**Note: For Low Carb version eliminate the potatoes and macaroni

Beef Vegetable Soup

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• 1 tablespoon unsalted butter
• 3 tablespoons bacon fat
• 1 large onion, finely diced
• 1 shallot, finely diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 carrot, peeled and thinly sliced
• 8 small new potatoes, sliced 1/3-inch thick
• 2 small ripe tomatoes, peeled, seeded and chopped (1 cup)
• 1/2 cup dry white wine
• 2 lbs catfish fillets, cut into 1 1/2-inch pieces
• 3 tablespoons finely snipped parsley
• 4 green onions (scallions) white and 2 inches of green, very thinly sliced

Catfish Stew

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• 6 pounds fresh or frozen green beans, cleaned and cut into two-inch pieces
• 1 large onion, chopped medium
• 1 pound pickled seasoning ham
• 1 tablespoon Creole seasoning-spice mix
• 1 tablespoon black pepper
• 1/2 cup vegetable oil
• 2 cups water
• 3 medium Irish potatoes, peeled and coarsely chopped

Note: Four heads of coarsely chopped cabbage or four bunches fresh mustard or collard greens may be substituted for green beans. If using mustard greens, add one tablespoon sugar when adding spices. This tempers the bitter flavor of the mustard greens.

 Creole Smothered Green Beans

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Image courtesy of George Graham

• 5 pounds Irish potatoes
• 6 hard-boiled eggs, chopped
• 3 generous tablespoons sweet pickle relish
• 1 generous tablespoon yellow mustard
• 1 teaspoon black pepper (or to taste)
• 1 tablespoon Creole seasoning-spice mix (or to taste)
• 2 tablespoons dried parsley
• 1/2 cup mayonnaise
• Optional garnish: Sliced hard-boiled egg. Sprigs of fresh curly parsley

Creole Potato Salad

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• 3 1/2 lbs russet potatoes, peeled, quartered
• 2/3 cup sour cream ( about 5 1/2 ounces), créam fraîche may be used.
• 1/4 cup (1/2 stick) butter

Sour Cream Mashed Potatoes