• 2 cups cooked Jazzmen Rice
• 1 bunch green onions, finely chopped
• 1/2 bunch cilantro, finely chopped
• 1 roasted poblano pepper, seeded and skinned, finely chopped
• 1/2 cup piquillo peppers, finely chopped
• 2 tablespoons baking soda
• 2 pounds Louisiana crawfish tail meat
• salt and pepper
• 2 cups extra virgin olive oil
• 2 cups water
• oil for frying
• 1 cup mayonnaise
• 1/3 cup Sriracha sauce

Crawfish Fritters with Sriracha Aioli

Click image to enlarge

• 6 rabbit livers
• 2 cups buttermilk
• 1 day-old loaf country-style bread
• 1/2 cup  Sriracha chili sauce
• 1 cup  local wild honey
• 2 cups  all-purpose flour seasoned with 2 teaspoons Creole
• 1 egg beaten with 1/2 cup milk
• 2 cups corn flour seasoned with 2 teaspoons Creole seasoning
• 2 tablespoons  melted butter
• oil for frying
• toast points for serving
• thinly sliced red onions and mixed fresh herbs for garnish

Fried Rabbit Livers with Sriracha and Wild Honey Glaze

Click image to enlarge.

• 4 cubes Bao Long brand pho base (any flavor) plus 2½ quarts water OR
• 2½ quarts broth (chicken, beef, vegetarian, whatever) simmered for 20 minutes over medium-low heat with a 1-inch piece lemongrass, 4 pieces star anise, 1/2-inch piece cinnamon bark and 2 pieces crushed garlic, then strained
• ​choose 1 or more: 1 large boneless, skinless chicken breast, thinly sliced; 8 ounces left-over filet; 1/2 pound peeled and deveined Gulf shrimp; 1 package frozen Asian soup dumplings (any variety)
• ​1 cup sliced shitaake mushrooms
• 3 baby boy choy, thinly sliced
• ​2 shallots, thinly sliced
• ​fresh mug beans sprouts and/or shredded cabbage (any variety)
• Thai basil
• ​cilantro
• ​lime juice
• ​Sriracha and/or garlic chile paste
• sliced jalapeno peppers
• ​fried shallots or fried garlic 

Fake (Faux) Pho

Click image to enlarge.