• 2 tablespoons of olive oil
• 1 small white onion, chopped
• 1/2 green pepper stemmed, seeded, de-ribbed and chopped
• 6 stalks celery, chopped
• 1/2 cup finely chopped flat-leaf parsley
• 1 clove garlic, finely chopped
• 2 Cups veal stock
• 1¼ teaspoons granulated chicken bouillon
• 1 Bouquet Garni
• 1 plum tomato, peeled, seeded and diced
• 1½ cups tomato puree
• Kosher or sea salt and freshly ground black pepper
• Tabasco Sauce
• Cayenne pepper

Arnaud's Creole Sauce

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• 1 bone-in pork shoulder, about 6 Ib  
• 2 teaspoons red pepperflakes
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon mustard seed
• 1 cup water
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 1 green bell pepper, seeded and finely chopped
•  

SAUCE

• ½ cup  unsalted butter
• 3 yellow onions, chopped
• 3 cloves garlic, chopped
• 2 cups canned whole tomatoes, puréed
• 2 tablespoons tomato paste
• 1 cup peach preserves
• ½ cup coarse-grain Dijon mustard (or Creole mustard)
• ½ cup aged Kentucky bourbon
• ½ cup honey
• ½ cup firmly packed dark brown sugar
• 1 cup cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Tabasco sauce or other hot-pepper sauce
• salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh rosemary

12 sesame seed-topped sandwich buns, warmed; bread-and-butter pickle slices

Pulled Pork with Tabasco Mustard Sauce

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• 16 eggs at room temperature
• 8-ounce package cream cheese at room temperature
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Accent seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups milk

Microwaved Creamy Scrambled Eggs

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• 4 1/2 lbs Louisiana shrimp (16/20 count), peeled and deveined with tail on
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons coarsely ground black pepper
• 3 tablespoons Creole seasoning
• 1 tablespoon powdered garlic
• 1/3 cup olive oil
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 2 tablespoons Tabasco sauce
• 1 tablespoon Worcestershisre sauce
• 3/4 cup unsalted butter, cold, cut into small cubes
• 1/3 cup fresh chives, chopped
• Italian or French bread, sliced and toasted

Louisiana Creole BBQ Shrimp

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• 1 pound medium Louisiana shrimp (about 36) shelled and deveined, shells reserved
• ​1/2 cup water
• ​2 teaspoons Tabasco pepper sauce
• ​1 tablespoon ketchup
• ​1 teaspoon salt
• 1½ teaspoons sugar
• pinch of white pepper
• 4 tablespoonsolive oil
• ​1 small green pepper, cut into 1/2" cubes
• ​1 small red or yellow pepper, cut into 1/2" cubes
• ​4 garlic cloves, minced
• ​1/2 cup diced onion
• ​1 tablespoon white wine

Hottest Shrimp

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• 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
• 2 teaspoons Tabasco pepper sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• pinch white pepper
• 4 tablespoons olive oil
• 1 green pepper, cut into 1/2 inch cubes
• 1 red pepper, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1 onion, diced (need 1/2 cup)
• 1 tablespoon white wine

Hot Kick Shrimp

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• 1 quart tomato juice
• 1 cup vodka or gin
• 1 tablespoon fresh lemon or lime
• 1 tablespoon Worcestshire sauce
• 1 teaspoon salt
• 1/4 teaspoon Tabasco or to taste
• celery for garnish

Classic Bloody Mary Cocktail

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• 12 chicken wings
• 4 tablespoons butter
• 1 teaspoon ketchup
• 1 teaspoon Tabasco Pepper sauce
• celery, as needed

Note: Hot and spicy chicken wings make perfect tailgate food or for when friends drop by to watch the game. Everybody loves them and it is easy to increase the recipe without too much fuss. Serve with Blue Cheese Dip recipe here.

Spicy Chicken Wings

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• 3 tablespoons butter
• 3 cloves garlic
• 1 1/2 teaspoons Tabasco sauce
• 1/2 teaspoon salt
• 3 cups pecans halves

Caption

Video of Cooking Demonstration Available

• 1 1/2 lbs ground round steak
• 4 tablespoons butter
• 1 teaspoon Worcestshire sauce
• 1/2 teaspoon Tabasco pepper sauce (to taste)
• juice of 1/2 lemon
• 1/3 cup finely chopped parsely

Ultimate Hamburger

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