• vegetable oil for frying
• 2 green tomatoes, peeled, slices1/4-inch thick
• 1 tablespoon Creole seasoning
• 1 cup  flour seasoned with 2 teaspoons Creole seasoning
• 1 cup Panko bread crumbs
• 2 eggs beaten with 1 cup milk
• Tasso Tartar I (recipe follows)
• 1 pound jumbo lump Louisiana crab meat

Tasso Tartar

• 3 ounces  tasso ham, chopped
• 1/2 cup chopped shallot
• 1/4 cup chopped red onion
• 2 tablespoons chopped celery
• juice of 1 lemon
• 1 clove  garlic, crushed
• 1 cup mayonnaise
• pinch cayenne
• 1 teaspoon Creole mustard
• pinch sugar
• pinch kosher salt

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• 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

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• 5 cups vegetable shortening
• 4  large eggs
• 2 tablespoons milk
• 2 cups all-purpose flour
• 2 cups cornmeal
• 1½  teaspoons salt
• 1/2 teaspoons freshly ground black pepper
• 1 pound fresh okra, stems trimmed

Whole Fried Okra

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• 1 tablespoon salt
• 1 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1 teaspoon mustard seeds
• 1 teaspoon celery seeds
• 2 garlic cloves, minced
• 2 pounds small to medium (45 to 50 per pound) Gulf shrimp, cooked and peeled
• 1 medium onion, thinly sliced (about 1/2 cup)
• 25 to 30 bay leaves

Pickled Shrimp

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Pork Nuggets

• Canola oil, for frying
• 1 tablespoon chives, chopped
• 1/4 cup pickled jalapenos, minced
• 1 shallot, minced
• 1 tablespoon garlic cloves, minced
• 1/4 cup white wine vinegar
• 1½ cups whole-grain Creole mustard
• Salt and freshly cracked black pepper
• 2 lbs pork loin, cut into chunks
• 1½ cups buttermilk
• 1 egg
• 2 cups flour
• 2 tablespoons smoked paprika
• 1 tablespoon cayenne

Spicy Dipping Sauce

• 1/2 cup  sour cream
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder

Crispy Fried Pork Nuggets

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• 24 oysters, freshly shucked (on the half shell)
• 4 sticks salted butter
• 2 bunches green onions, chopped fine
• 20 cloves fresh garlic, pureed
• 1 teaspoon crushed red pepper
• 3 tablespoons fresh thyme, chopped fine
• 3 tablespoons fresh oregano, chopped fine
• 2 tablespoons fresh lemon juice
• 1 tablespoon Worchestershire sauce
• 2 tablespoons Creole seasoning
• 2 oz white wine
• 8 oz Romano cheese, grated
• 1 loaf French bread

Acme Chargrilled Oysters

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• 2 cups mayonnaise
• 1 teaspoon smoked paprika
• 1 tablespoon finely minced jalapeño or serrano chili, optional (omit seeds for less heat)
• Zest and juice of one lime
• 1 tablespoon finely minced garlic
• 18 slices thick cut smoked bacon, halved crosswise
• 36 large Louisiana shrimp, peeled and deveined and butterflied, tails left intact
• Creole seasoning to taste
• 2 cups shredded Pepper Jack cheese
• wooden toothpicks and skewers, as needed; soak in water for 30 minutes prior to use

Cheesy Bacon Shrimp

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• 1 large onion, peeled and coarsely chopped
• 2 stalks celery, coarsely chopped
• 1/2 bulb of garlic, cut to expose all the cloves
• 2 lemons, halved
• 3 tablespoons kosher salt
• 2 tablespoons Zatarain's Liquid Boil seasoning
• 1/2 teaspoon ground cayenne
• 8 cups water
• 18 colossal, jumbo, or extra-large shrimp, preferred, or 30 large shrimp; peeled and deveined, with tails but not heads
• a double recipe cocktail sauce, well chilled

Spicy Boiled Shrimp

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• 1 cup mayonnaise
• ​1/3 cup prepared chili sauce
• ​1/3 cup hot sauce
• 24 won ton skins
• ​24 colossal Louisiana shrimp, peeled and deveined, tails intact
• ​vegetable oil
• ​2 cups iceberg lettuce, chopped
• ​1/2 cup green onions, chopped

Regatta's Kubuki Shrimp

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• 1 cup all-purpose flour
• ​1/2 teaspoon garlic powder
• ​1/2 teaspoon oregano, crushed
• ​1/8 teaspoon salt
• ​1 cup Chedder cheese, finely shredded
• ​1/4 cup butter
• ​3 to 5 tablespoons cold water
• ​1 egg, beaten
• ​1/3 cup Parmesan cheese, freshly grated

Herbed Parmesan Cheese Twists

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