Dressing

• ¼ cup sour cream
• ¾ cup buttermilk
• 1 clove garlic, minced
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• ¼ teaspoon salt
• 1 large ripe avocado
  
   

Shrimp with Spice Rub

• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried oregano
• 1 tablespoon paprika
• ¾ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic powder
• 1/s teaspoon freshly ground black pepper
• 20 to 25 large shrimp (about 1 pound), peeled and deveined
• 5 tablespoons canola oil
  
   

Salad

• 6 to 8 ounces mixed baby salad greens
• 1 medium-large carrot, peeled and grated (about 1 cup)
• 1 skin-on English cucumber, thinly sliced
• 1 ripe avocado, halved and pitted
• 2 medium tomatoes, cut into wedges (about 10 wedges each)
• Salt and freshly ground black pepper

Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

Click image to enlarge

• 3/4 cup top-quality mayonnaise
• 1 teaspoon salt, or to taste
• 2 teaspoons dry mustard
• 6 green onions, diced
• 1 cup finely diced red and green peppers
• 1 teaspoon paprika
• hot sauce to taste
• 2 pounds boiled peeled shrimp
• 6 medium tomatoes
• lettuce leaves, parsley, for garnish

Creamy Shrimp Salad

Photo M.Studio

Click image to enlarge

• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Bacon Cheese Basil Tomato Sandwich

Click image to enlarge

•  1/4 cup extra-virgin olive oil
•  3 large tomatoes, coarsely chopped
•  1 red and 1 green bell pepper, cored, seeded and coarsely chopped
•  20 cloves garlic, peeled and coarsely chopped
•  coarse salt to taste
•  freshly ground black pepper to taste
•  1 cup chicken stock, vegetable stock or water (or more, to taste)
•  1/2 cup dry white wine
•  2 to 3 tablespoon balsamic vinegar, or to taste
•  4 to 6 slices Italian bread, toasted or lightly dried out in oven
•  grated Parmesan cheese, optional
•  chopped basil and parsley, optional

Garlic and Tomato Soup

Click image to enlarge

• 4 tablespoons olive oil
• 28-ounce can tomatoes, crushed
• 1 tablespoon fresh oregano, chopped
• 1 yellow onion, chopped
• 8 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fennel seeds (optional)
• 1 pound sweet Italian sausage (removed from casings)
• 1 pound of cooked polenta or 1/2-inch slices if using prepared polenta in a tube, to cover the bottom of pan
• 1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices

Note: Grits can be used in place of polenta

Polenta Sausage Mozzarella Casserole 

Click image to enlarge

• 2 ripe tomatoes, preferably Creole
• salt and pepper, to taste
• ½ pound thick sliced bacon, cooked
• 8 (½-inch thick) slices sourdough bread
• 1 wedge brie, at room temperature
• 1 loose cup fresh basil leaves
• ⅓ cup mayonnaise
• butter, as needed

Creole Tomato, Bacon, Basil, and Brie

Click image to enlarge

• 2 large cloves garlic, minced
• 1 tablespoon minced capers
• 1 tablespoon anchovy paste
• 1 tablespoon finely chopped rosemary
• 2 tablespoons lemon zest
• juice of 1/2 lemon
• 4 tablespoons olive oil
• 1 large tomato, chopped
• 4 swordfish steaks, about 6 oz. each
• salt and pepper
• Crusty French bread, for serving

Swordfish with Anchovy Caper Sauce

Click image to enlarge

​For the salad:

• 2 cups trimmed broccoli flowerettes
• ​1 cup 1/4-inch-thick round carrots
• ​4 large iceberg lettuce leaves
• ​1 cup finely chopped iceberg lettuce
• ​1 small canned beet or roasted beet, cut into 4 thick slices
• ​1 six-ounce tomato, sliced
• 1 recipe Delmonico Salad Dressing (as follows)

For the dressing:

• 2½ tablespoons Creole mustard or other mild whole-grain mustard
• 2 tablespoons ketchup
• 2 tablespoons vegetable oil.
• 2 tablespoons water
• 3/4 teaspoon A1 Steak Sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon Worcestershire
• 1/4 teaspoon lemon juice concentrate or fresh lemon juice
• 1/8 teaspoon salt
• Pinch of garlic powder
• 2 tablespoons red wine vinegar

Delmonico House Salad

Click image to enlarge.

• 1 pound salted butter
• 1 small yellow onion, diced (about 1 cup) 
• 1 medium eggplant, peeled and diced (about 5 cups)
• 1 large tomato, diced and drained (about 1½ cups)
• 1½ cups all-purpose flour
• 1½ pounds small shrimp (50 to 60 count), peeled 
• Salt and white pepper 

Shrimp and Eggplant Soup

Click image to enlarge

• 2 medium eggplant, sliced lengthwise
• ​1 Roma tomato, halved
• ​1 red onion, cut into wedges
• ​1 celery rib
• ​1 cup extra virgin olive oil
• ​Kosher salt and freshly ground black pepper
• ​1/2 cup golden raisins
• ​1/4 cup toasted pine nuts
• ​1/4 cup balsamic vinegar
• ​2 tablespoons pitted and sliced green olives
• ​2 garlic cloves, minced
• ​1 tablespoon sugar
• ​1 tablespoon unsweetened cocoa powder

Eggplant Caponato

Click image to enlarge