2 tablespoons unsalted butter 

• 2 tablespoons olive oil 
• 8 small bone-in, skin-on chicken thighs, about 2½ pounds (1.25 kg)total 
• Kosher salt and freshly ground pepper 
• 40 cloves garlic, peeled but left whole 
• ¼ cup (2 fl oz/60 ml) dry white wine 
• ¾ cup (6 fl oz/180 ml) low-sodium chicken broth 
• 6 red-skinned potatoes, about ¾ pound (375 g) total, scrubbed but not peeled, quartered 
• 6 fresh thyme sprigs

Chicken with 40 Cloves of Garlic

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THE BACON BREAD CRUMBS

• 8 slices raw bacon
• 4 cups bread crumbs
• 5 fresh basil leaves
• 1 tablespoon fresh thyme leaves
• salt and freshly ground black pepper, to taste Creole seasoning, to taste

THE FRIED OYSTERS

• 16 shucked fresh oysters
• 3 cups all-purpose flour
• 4 tablespoons Creole seasoning, divided
• 3 large eggs
• 1 cup whole milk
• the reserved bacon bread crumbs
• the reserved bacon fat
• salt and freshly ground black pepper, to taste
• 3 basil leaves, cut into narrow strips
• 1 cup microgreens
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped preserved lemon*
• 4 tablespoons crumbled chetvert cheese 1 tablespoon minced chives, for garnish

*Available at specialty stores and some supermarkets.

Bacon-Crusted Oysters

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The Mushrooms:

• 1 ounce dried porcini mushrooms
• 1/4 cup extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• 2 tablespoons finely chopped French shallot
• 1/2 pound shiitake mushrooms
• 1 pound oyster mushrooms
• 2 tablespoons dry white wine
• 2 tablespoons brandy
• salt and freshly ground black pepper, to taste
• 2 teaspoons minced parsley
• 1/2 teaspoon minced fresh chervil
• 1/4 teaspoon finely snipped chives

The Roux:

• 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour

The Sauce:

• 40 shucked fresh oysters
• 2 cups oyster juices (liquor)
• 2 tablespoons butter
• 1 tablespoon finely chopped French shallots
• 1/4 cup dry white wine
• 2 tablespoons dark roux
• 2 ounces (114 cup) demi-glace 
• salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped parsley
• 1 teaspoon finely chopped fresh chervil
• 12 teaspoon finely snipped fresh chives

Final Assembly:

• 2 tablespoons unsalted butter
• the 40 reserved oysters
• 1 tablespoon minced French shallots
• 1 garlic clove, mashed and minced to produce 1 teaspoon
• 1 teaspoon chopped fresh thyme
• 1 cup coarse French-bread crumbs
• salt and freshly ground pepper, to taste

Oyster and Mushroom Tart

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• ½ cup crushed pineapple
• ½ cup pineapple juice
• ½ cup prepared orange marmalade
• ⅓ cup soy sauce
• 4 cloves garlic
• 1 to 4 serrano chilis
• 1 cup chopped cilantro
• 1 2-pound pork tenderloin

Caribbean-Marinated Pork Tenderloin

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• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1/3 cup lemon juice
• 2 tablespoons Creole mustard
• 2 tablespoons Tiger Sauce, Pic-a-Peppa, or A1
• 4 cloves garlic, minced
• 1 tablespoon coarsely cracked black pepper
• 2 pounds beef flank steak cut into 1½-inch cubes

Basic Grilled Beef Kebabs

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• 10 gallons water
• 3 dozen live Louisiana crabs
• 1 8-ounce bottle Zatarain’s liquid crab boil
• 1 cup iodized salt
• 3 pounds Zatarain’s Pro Boil
• 1 cup cayenne pepper
• 2 cups lemon juice
• 6 lemons, halved
• 6 oranges, halved
• 4 large yellow onions, halved
• 2 pounds small red bliss potatoes
• 3 heads garlic, tops cut off to expose toes
• 1 pound fresh button mushrooms
• 2 pounds smoked sausage, cut into 1-inch pieces
• 6 ears fresh or frozen corn, snapped in half
• 10 pounds  Louisiana shrimp
• 1 5-pound bag of ice

Louisiana Seafood Boil

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• 1¼ lb (625 g) boneless, skinless chicken breasts 
• 2 teaspoons canola oil 
• 2 teaspoons ground cumin 
• 2 teaspoons chili powder 
• 1/2 teaspoon kosher salt 
• 6 oz (185 g) corn tortilla chips 
• black beans, as desired
• 6 oz (185 g) Monterey Jack cheese, shredded
• 2 ripe tomatoes, diced 
• 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
• pickled jalapeños, to taste
• 1/2 cup sour cream

Chicken Taco Nachos

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• ½ small red onion, thinly sliced
• ¾ teaspoon balsamic vinegar 
• Olive oil 
• Kosher salt and freshly ground pepper 
• shredded fresh basil, for garnish
• FOR THE MINI MEATBALLS: 
• ¼ lb (125 g) each ground pork and beef 1 clove garlic, minced 
• 2 tablespoons grated Parmesan cheese 
• your favorite pizza dough
• 1 cup (8 fl oz/250 ml) your favorite tomato sauce (thick)
• 1¼ cups (5 oz/155 g) shredded low-moisture mozzarella cheese 
• ¼ cup (1 oz/30 g) grated Parmesan cheese

Mini Meatball and Red Onion Pizza

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• Kosher salt and freshly ground pepper 
• 1 bunch broccolini, about½ lb (250 g), tough ends removed 
• 12 oz (375 g) orzo 
• 1½ cups (12 fl oz/375 ml) low-sodium chicken broth 
• 2 tablespoons unsalted butter 
• 1 tablespoon olive oil 
• 2 cloves garlic, minced 
• 1 lb (500 g) medium shrimp, peeled and deveined 
• ½ cup (2 ozJ60 g) freshly grated 
• Parmesan cheese 
• 2 tablespoons chopped fresh flat-leaf parsley

Orzo with Shrimp and Broccolini

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Basic Seasoned Beans:

• 1 pound dried beans, soaked overnight
• 1½ to 2 cups total, chopped onions, celery, and bell peppers
• minced garlic to taste
• salt and pepper to taste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• cayenne pepper to taste

Huevos Rancheros

• 2 corn tortillas
• ½ cup your favorite salsa
• ½ cup cooked black beans
• 1 teaspoon ground cumin
• 2 eggs
• chopped cilantro, crumbled Mexican cheese, for garnish
• salt and pepper to taste

Huevos Rancheros

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