• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 2 tablespoons Chef Paul Prudhomme's Vegetable Magic
• 14 slices very hard, very green tomatoes, sliced about 1/4-inch - about 4 tomatoes
• 8 slices bacon, diced
• 1/2 cup vegetable oil
• 1 cup chicken stock
• 1 1/2 cups heavy cream
• 6 English muffins, split

Fried Green Tomatoes with Cream Gravy

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• 1 lb crabmeat
• 1 tablespoon butter
• 4 cloves garlic, chopped
• 1/3 cup green onions, chopped
• 1/4 cup fresh parlsley, chopped
• 1 tablespoon Old Bay Seafood seasoning
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon fresh basil, chopped

Crab Cakes

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• 1 dozen large eggs
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 4 tablespoons unsalted butter, softened
• 1 teaspoon fresh lemon juice
• Creole or Cajun seasoning
• Snipped chives or minced green onions, for garnish (optional

Deviled Eggs with Variations

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• 2 dozen freshly shucked Louisiana oysters on the half shell
• 1 cup bacon, cooked and chopped (approx. 8 slices)
• 3 whole jalapeño peppers, seeded and finely chopped
• 1 pound shredded pepper jack cheese
• 1 cup liquid garlic butter in a squeeze bottle
• Rock salt if broiling in oven

DON'S Seafood Jacked Up Oysters

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For the barbecue sauce

• 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
• 1 tablespoon clover honey
• 6 tablespoons clarified butter

For the oysters

• canola oil, for deep frying
• 2 cups seasoned flour
• 36 medium-to-large oysters,* drained
• 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

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• 1/2 lb jumbo lump crabmeat, free of shells
• 1 (8-oz) package cream cheese
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 3 tablespoons minced green onions (white and green parts)
• 2 large garlic cloves, minced
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 1 teaspoon hot sauce
• 1/2 teaspoon Old Bay seasoning

Hot Crab Dip

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• 24 Ritz crackers
• 1/2 cup toasted pecans
• 1/4 cup grated Parmesan cheese, plus 2 tablespoons for sprinkling
• Coarse salt and freshly ground pepper
• 4 cups vegetable oil
• 1 lb boneless, skinless chicken breast halves, cut on the bias into 1/4-inch-wide strips

Sauce

• 1/4 cup honey
• 1/4 cup Creole mustard
• 1/4 cup mayonnaise

Pecan-Parmeseacn Chicken Tenders with Honey-Mustard Dipping Sauce

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• 2 tablespoons plus 1/4 teaspoon sea salt
• 1 lemon, juiced, plus lemon halves
• 1 tablespoon plus 1/8 teaspoon cayenne pepper
• 2 cups ice cubes
• 1 bay leaf
• 20 small (36/40 count) shrimp, peeled and deveined, about 1/2 pound
• 4 ounces cream cheese, at room temperature
• 3 tablespoons mayonnaise
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon minced fresh flat-leaf parsley leaves
• 1 teaspoon minced green onion, white part only, plus 1 tablespoon thinly sliced on a bias scallion, green part only
• 40 Ritz Crackers
• 2 tablespoons finely diced celery, for garnish
• 2 tablespoons finely diced red bell pepper, for garnish

Shrimp Salad on Crackers

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Hogs Head Cheese

• 1 hog's head, washed, scrubbed, dried
• 3 pork shanks, feet attached, washed, scrubbed, dried
• 1 pound chopped carrot, skin on
• 1 pound  quartered red onion, skin on
• 1 pound chopped celery, washed
• 1/2 pound chopped leek greens, washed
• 3  bay leaves, fresh
• 1 cup apple cider vinegar
• 3 gallons water
• 1 bunch flat-leaf parsley, finely chopped
• 8 ounces green onion, thinly sliced
• 1 cup Creole seasoning
•  Roasted Corn Grits (recipe follows)
• 6 Poached Eggs (method follows)

Roasted Corn Grits

• 1 pound stone-ground grits
• 1 quart heavy cream
• 1 quart water
• 1 tablespoon paprika
• 1 tablespoon kosher salt
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels

Poached Eggs

• 6 cups water
• 3 tablespoons white vinegar
• 6  organic, free-range yard eggs

Hog's Head Cheese with Roasted Corn Grits and Poached Yard Egg

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• 20 ounces smoked tasso ham
• 1 pound Mascarpone cheese, softened
• 2 pounds cream cheese, softened
• 1/2 cup grated red onion
• 11/4 tablespoons smoked paprika (pimentón)
• 1 cup heavy cream
• 3 eggs
• 5 egg yolks
• 1/2 teaspoon each salt, freshly ground black pepper
• Creole Tomato Glace (recipe follows)
• Zapp's Crawtator potato chips

Creole Tomato Glace:

• 5 pounds  vine-ripened tomatoes, preferably Creole, quartered
• 1 cup olive oil
• 1 cup peeled whole garlic cloves
• 11/2  pounds red onions, medium dice
• 1/2 ounce each fresh thyme and oregano (stemmed 1 ounce each thyme and oregano)
• 1 tablespoon ground chili powder 
• 3 fresh bay leaves
• 1 tablespoon each salt and freshly ground pepper
• 13/4 cups apple cider vinegar
• 3/4 cup sugar

Tasso Cheesecake with Creole Tomato Glace on Zapp's Crawtator Chips

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