• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 3 tablespoons unsalted butter
• pinch of salt
• pinch of nutmeg, freshly grated preferred

Dutch Baby Puffy Pancakes

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• 4 medium potatoes, about 1¼ lbs
• 2 tablespoons olive oil, more as needed
• 2 medium onions, coarsely chopped
• 2 cups cooked turkey, diced
• 1 cup tangy barbecue sauce
• 4 large eggs
• salt and freshly ground black pepper

Barbecued Turkey Hash

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• 1/4 cup sweetened dried cranberries
• 1/2 cup apple cider
• 2¾ cups chicken or vegetable broth, divided use
• 1/4 cup yellow onion, minced
• 1/2 cup wild rice
• 1/2 cup long-grain brown rice

Paste Recipe Title Here

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• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup cold vegetable shortening
• 2 tablespoons cold butter, cut into small pieces
• 3/4 cup plus 2 tablespoons buttermilk
• 1 tablespoon assorted fresh soft herbs, chives, basil, parsley, chervil, chopped

Emeril's Herb Biscuits

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• 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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• 4  pounds veal shoulder, sliced into thin cutlets
• 2  cups flour
• 1  teaspoon Creole sesoninbg
• 1/4  cup  rendered bacon fat
• 1  large onion, small dice
• 1  stalk celery, small dice
• 1/2  bell pepper, small dice
• 2  cloves garlic, minced
• 2  cups tomatoes, diced
• 2  cups veal stock 
• leaves from 1  sprig thyme
• 1  teaspoon crushed red pepper flakes
• 1  bay leaf
• 1  tablespoon Worcestershire sauce
• 2  green onions, chopped
• salt, pepper and Tabasco to taste
• Jalapeño Cheese Grits (recipe foillows)

For the Jalapeño Cheese Grits

• 1  cup stone ground white corn grits
• 1  jalapeño
• 3  tablespoons butter
• 2  tablespoons mascarpone or cream cheese
• 1/4  cup grated  Edam cheese
• salt to taste

Slow-Cooked Grillades and Grits

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• 6 tablespoons (3/4 stick) unsalted butter
• 1 sprig thyme

For the grits:

• 2 tablespoons unsalted butter
• 1 medium onion, very finely chopped (3/4 to 1 cup)
• 2½ cups water
• 3½ cups whole milk, or more as needed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 3/4 cup stone-ground grits
• 1 (15 ounce) can pumpkin puree (may substitute sweet potato puree)
• Leaves from 1/2 bunch thyme, chopped 3 tablespoons; may substitute leaves from 2 stems of sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese

Creamy Pumpkin Grits

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• 2 cups all-purpose flour
• 3 tablespoons packed brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1¾ cups milk
• 3 eggs, lightly beaten
• 3/4 cup canned pumpkin
• 1/4 cup cooking oil

Pumpkin Pancakes

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• 1/3 cup packed brown sugar
• 2 tablespoons dairy sour cream
• 2/3 cup chopped pecans
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 beaten egg
• 3/4 cup buttermilk or sour milk
• 3/4 cup canned pumpkin
• 2/3 cup packed brown sugar
• 1/3 cup butter, melted

Pumpkin Praline Muffins

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• 3 large eggs
• ​1 tablespoon salted butter
• 6 uncooked large (21-25 count) shrimp, peeled and diced or 1/3 cup small shrimp
• 1 teaspoon garlic, chopped
• salt and freshly ground black pepper to taste

Galatoire's Sauteed Shrimp Omelette

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