• 2 cups cooked long-grain white rice
• 6 tablespoons all-purpose flour
• 3 heaping tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Dash of nutmeg
• 2 large eggs
• 1/4 teaspoon vanilla extract
• Vegetable oil (for deep-frying)
• Confectioners' sugar

Creole Rice Calas

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• 1 pound crabmeat, picked over
• 1 cup diced white bread
• 2⁄3 cup mayonnaise
• 2 green onions, chopped
• 2 dashes Tabasco
• Salt and Freshly ground black pepper
• 3 cups bread crumbs
• 1/4 cup canola oil

Hollandaise

• 1/2 cup satsuma or orange juice
• 1 tablespoon white wine vinegar
• 1-inch piece of ginger, peeled and crushed
• 1 shallot, minced
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 sprig fresh thyme, leaves only
• 1 bay leaf
• 1/2 lemon juice
• 4 egg yolks
• 1 cup hot clarified butter (between 135° and 145°)
• 1 pinch cayenne pepper
• Salt
• Tabasco

Poached Eggs

• 1 tablespoon white vinegar
• 1 teaspoon salt
• 8 eggs

Poached Eggs & Satsuma Hollandaise over Crab Cakes

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• 2 cups Bisquick mix
• 1 egg
• 1 1/2 cups milk
• 1/2 teaspoon cinnamon
• shortening
• maple syrup (or your favorite syrup) and butter for serving

Audubon Zoo Pancakes

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/4 cup vegetable shortening
• 1 cup buttermilk
• 1/2 cup chopped fresh scallions, white and green parts
• 1 egg mixed with 1 tablespoon water for egg wash

Skillet Scallion Biscuits

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• 1 cup old fashion grits (quick grits will work too)
• 4 tablespoons unsalted butter
• 1/4 teaspoon cayenne pepper
• 1 cup sharp Cheddar cheese, finely shredded
• 1/2 cup green onions, chopped
• 4 large eggs, separated yolk from whites

Cheese Grits Soufflé

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• 1 oz extra virgin olive oil 
• 2 oz green bell pepper, small dice 
• 2 oz onion, small dice 
• 1/2 oz garlic, fine dice 
• 1/2 oz green onion, bias cut 
• 1½ oz Creole seasoning 
• 18 oz. russet potato, small dice, blanched and fried 
• 6 oz. Alligator tenderloin, oven roasted, and shredded 
• 4 eggs, poached 
• 6 oz Hollandaise Sauce
  (Find Recipe Besh Basic Hollandaise Sauce )

 Alligator Hash

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• 2 cups flour
• 2 eggs
• 2 teaspoons baking powder
• ½ cup heavy cream
• ½ teaspoon salt
• ½ cup sugar
• 1/3 cup butter

Sugarplum Mixture

• Combine 2 tablespoons golden raisins
• 2 tablespoons chopped dates
• 2 tablespoons chopped figs
• ¼ cup chopped dried apricots
• 2 tablespoons each of chopped pecans
• almonds and walnuts. (Soaking 1 week in 2 tablespoons brandy is optional).

• 2 tablespoons extra-virgin olive oil
• 3/4 cup diced green bell pepper
• 3/4 cup diced onion
• 1 tablespoon garlic, finely dice
• 1/2 ounces green onion, bias cut
• 2 tablespoons Creole seasoning
• 1 lb 2 ounces russet (Brabant) potatoes, diced, blanched, and fried
• 6 ounces Louisiana crawfish tails, fresh
• 2 each green onion, green part only, bias cut
• 4 eggs, poached
• 6 ounces Hollandaise Sauce (recipe here )
• diced red bell pepper for garnish

Louisiana Crawfish Hash with Poached Eggs

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Seafood Orleans Base

• 3 ounces butter
• 1/2 cup red onions, julienne
• 1/2 cup red bell peppers, julienne
• 1/2 cup green bell peppers, julienne
• 1 tablespoon garlic, minced
• 1/2 pound Louisiana shrimp, 31–35 count, peeled and deveined
• 3 ounces sherry
• 1/2 pound Louisiana crawfish tails
• 1/2 pound Louisiana jumbo lump crab meat
• 2 tablespoons Creole seasoning
• 1 cup heavy cream
• 1/4 cup green onions, tops only sliced thin
• 1 tablespoon parsley chopped fine

Omelet

• 4 tablespoon butter or margarine
• 12 eggs, beaten
• 4 pinches salt
• 4 orange slices
• 4 sprigs parsley

New Orleans Seafood  Omelet

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• 1 tablespoon butter, unsalted
• 1 bunch of asparagus, thinly sliced
• 1 teaspoon garlic, chopped
• 1 teaspoon shallots, chopped
• 1 teaspoon fresh thyme, chopped
• 4 eggs
• 1 1/2 cups heavy cream
• 1 teaspoon parsley, chopped
• 1 teaspoon chives, thinly sliced
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Crust:

• 1 1/4 cups of flour
• 8 tablespoon cold butter, cut in cubes
• 1/4 teaspoon salt
• 4 tablespoon ice water

Asparagus Quiche

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