• 2 sticks (16 tablespoons) butter, softened
• 1/4 cup Worcestershire sauce
• 1 sprig rosemary
• 2 tablespoons chopped garlic
• Pinch of cayenne pepper, more or less to taste
• 1 tablespoon black pepper
• Juice of half a lemon
• Pinch of Cajun or Creole seasoning
• 2 to 4 dashes Louisiana-style hot sauce
• Pinch of paprika
• 1 pound Louisiana crab fingers
• 1/2 cup Abita Amber beer

• 3 cups diced Creole tomatoes
• 3/4 cup grated Parmesan cheese
• 2 tablespoons chopped basil
• 1/4 cup red wine vinegar
• 1 tsp chopped thyme
• 1/2 cup extra-virgin olive oil
• salt and black pepper, to taste
• granulated garlic, to taste
• 25 basil leaves
• 25 French bread croutons

Chef's note: “I first discovered this old-world delicacy while having lunch with Father John Lacari, a wonderful Italian priest, who brought this dish here from Italy. Although simple to produce, the flavors are indescribable. Try it not only as an hors d'oeuvre, but also as the perfect garnish to any Italian or Southwest dish.”

• 6-12 freshly shucked Louisiana oysters
• 6 slices of jalapeno
• 2 slices of bacon, cooked and sliced in 1 inch strips
• 6 oz cocktail sauce
• 3 oz shredded mozzarella cheese

Cocktail sauce for the order of 6:

• 4 oz. ketchup
• 1 T. finely chopped celery
• 1 ½ T. horseradish
• ½ T. lemon juice
• Dash Worcestershire sauce
   

• 2 1/2 pounds fresh Louisiana shrimp, peeled and deveined
• 2 ounces tequila
• 1 cup fresh lime juice
• 1/4 cup red onion, very finely diced
• 1 red bell pepper, very finely diced
• 1 avocado, diced
• 1 bunch cilantro, chopped fine
• Sea salt, to taste
• 1 fresh jalapeño pepper
• 2 plantains
• 6 cups vegetable oil

 Tequila Lime Shrimp Ceviche

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• 1 pound jumbo lump crabmeat, picked over for shells
• ½ cup mayonnaise
• ¼ cup panko
• ¼ cup finely chopped green onions
• 2 tablespoons minced fresh chives
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• 1 ¼ teaspoons salt, plus more for seasoning breading
• ½ teaspoon cayenne
• ¾ teaspoon ground white pepper
• ½ cup flour
• 1 large egg
• 1 tablespoon milk
• 1 cup fine dry breadcrumbs
• Vegetable oil, for frying
• 1 cup Crème Fraiche
• 3 tablespoons lemon juice
• 2 teaspoons yellow mustard seeds
• ½ cup bread and butter pickles, roughly chopped, for garnish
• ½ cup pickled onions, roughly chopped, for garnish

• 5 ounces pepper jelly
• 2 tablespoons honey
• 1 1/2 tablespoons apple cider vinegar
• Pinch or two cayenne pepper
• 1/4 teaspoon granulated garlic
• 12 tablespoons butter, in all
• 15 (U-12 count) shrimp
• Cajun seasoning, to taste
• 6 tablespoons red onion, sliced thin
• 6 tablespoons red bell pepper, sliced thin
• 6 tablespoons green bell pepper, sliced thin

Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 2 cups cornmeal
• 1 cup flour
• 1 cup corn flour
• 1 tsp baking soda
• 0.5 tsp salt
• 2 oz sugar
• 1.5 cups buttermilk
• 4 oz of Abita beer
• 2 eggs
• 2 oz small dice tasso
• ¼ tsp of baking powder
• 10 ea 10/15 shrimp peeled with tail intact
• 10 bamboo skewers (6 inch)

Hot Sauce Buerre Blanc

• 1 cup heavy whipping cream            
• 1 pint reduced Crystal hot sauce
• 4 oz unsalted butter

Pepper Jelly

• 1 cup corn syrup
• 1 cup distilled white vinegar 
• 1 oz green bell pepper (brunoise)     
• 1 oz yellow bell pepper (brunoise)    
• 1 oz red bell pepper (brunoise)
• ½ tsp crushed pepper flakes
• ¼ tsp fresh ground black pepper corns

• 12 hard-cooked eggs (method follows)
• 1/3 cup mayonnaise 
• 1 teaspoon prepared mustard
• 1/2 teaspoon Worcestershire sauce 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• cayenne pepper
• 2 tablespoons bacon bits (options)

• 1/4 pound butter
• 1 quart pecans
• 2 teaspoons Worcestershire sauce
• 4 tablespoons your favorite Louisiana-style hot sauce
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• 1 tablespoon Kosher or sea salt

Sweet Hot Pecans

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