• 8 veal scallopini from the round (leg), about 2 ounces each
• Sea salt and freshly ground black pepper
• 1½ cups fine dried bread crumbs
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons minced fresh Italian (flat-leaf) parsley
• 1 teaspoon sea salt
• Freshly ground black pepper
• 1 tablespoon olive oil
• ½ cup unbleached all-purpose flour
• 2 eggs
• Olive oil for frying
• ¼ pound (about 8 cups) arugula
• Extra-virgin olive oil
• ½ lemon
• 1 cup Salsa Rosa (follows)
• Wedge of Parmesan cheese
• 1 lemon, quartered

Salsa Rosa

• 12 large red bell peppers
• Olive oil for coating the peppers, plus 2 tablespoons, or as needed
• 4 serrano chilies
• 2 cloves garlic, thinly sliced
• 1 tablespoon chopped fresh oregano
• 1 cup tomato puree
• 1 1/2 teaspoons sea salt
• 1 tablespoon red wine vinegar
• Freshly ground black pepper

Veal Milanese

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For the mayonnaise:

• ½ cup mayonnaise
• Grated zest of 1 lime
• Kosher salt and freshly ground black pepper

For the tostadas:

• 1 pound medium shrimp, peeled and deveined
• 1 pound sea scallops, tough side muscles removed 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 6 to 8 corn tostadas
• Fresh fruity salsa, hot sauce, for serving

Shrimp and Scallop Tostadas

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• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1 cup finely chopped bell pepper
• 4 ounces andouille, sliced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 28-ounce can whole stewed tomatoes, preferably San Marzano
• 1 pound sliced okra
• 2 bay leaves
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes or to taste
• dash of Asian-style fish sauce, optional 
• 1 pound peeled and deveined Louisiana shrimp
• sliced green onions, minced parsley, for garnish
• hot cooked rice, hot sauce, toasted French bread, 

Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

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• 1 pound dried navy beans
• 1 tablespoons salt, plus more to taste
• 1 pound collard greens
• 1 tablespoon olive oil
• 2 onions, chopped, divided
• 6 garlic cloves, chopped
• 1 20-ounce package smoked ham hocks
• 4 bay leaves
• 1 tablespoon ham base* (optional)
• ¼ cup bacon grease or cooking oil
• 1 pound andouille or smoked sausage, halved lengthwise and sliced crosswise
• 1 medium onion, chopped
• 1 cup chopped celery
• ½ chopped bell pepper, red or green
• ¼ cup chopped garlic
• 1 bunch green onions, chopped
• 8 ounces diced smoked ham
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1 bunch parsley, minced (reserve some for garnish)
• 1 10-ounce can diced tomatoes and chilis
• hot cooked rice, hot sauce, for serving

Cajun-Style Navy Beans With Sausage

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This dish is markedly better if the sauce is prepared 1 day in advance, which makes it an excellent choice for a dinner party. The catfish is cooked at the last minute and served over hot cooked rice; the reheated sauce is poured over the top.

Sauce:

• 4 tablespoons butter
• 1 medium onion, diced
• 4 green onions, white parts only, thinly sliced
• 1 rib celery, diced
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons cornstarch
• 1 cup seafood stock
• 1 pound peeled Louisiana crawfish tails with fat
• salt, pepper, and cayenne to taste

Catfish:

• 4 catfish fillets, 6 to 8 ounces each
• salt and pepper to taste
• ¼ cup melted butter
• 1 tablespoon fresh lemon juice
• 2 cups hot cooked rice
• thinly sliced green onion tops for garnish

Catfish Evangeline

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• 4 pounds bone-in, skin-on chicken pieces
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup chicken stock
• 1 head of garlic, peeled and coarsely chopped
• 2 sprigs fresh rosemary or 1 teaspoon dried
• 2 cups cherry tomatoes, halved or quartered
• 1 large red onion, peeled, halved, and thinly sliced
• red wine vinegar, if needed
• hot cooked rice, for serving
• chopped green onions, for garnish

Garlicky One-Skillet Chicken

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• 2 pounds pork loin, clean of all fat and silverskin
• Kosher salt and freshly ground black pepper
• Sodium-free Creole or Cajun seasoning
• 3 cups all-purpose flour
• 1 cup canola oil
• 1½ cups (3 sticks) unsalted butter
• 2 large onions, finely chopped
• 2 large green bell peppers, seeded and finely chopped
• 3 celery ribs, finely chopped
• 2 ½ tablespoons minced garlic
• 2 large ripe tomatoes, diced
• 2 tablespoons chopped fresh thyme 3 quarts beef stock (if not home-made, use reduced-sodium organic)
• 2 tablespoons Worcestershire sauce
• 1 bay leaf

Kelly English’s Dad’s Grillades

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Roasted Tomatoes

• 1 pound cherry tomatoes'
• ½ red onion, finely sliced
• 2 garlic cloves,  finely minced
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil

Creamy Orzo

• 2½ cups orzo
• 4 cups low-sodium vegetable or chicken broth,* hot
• 1 cup boiling water'
• ½ teaspoon kosher salt
• 7 ounces feta, crumbled
• 2 lightly packed cups basil leaves, finely sliced

Baked Creamy Feta Orzo

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• 2 pork loin roasts from rib end of loin, tip of chine bone removed, remaining chine cut between each rib, rib bones frenched
• 2 tablespoons kosher salt or 1 ½ tablespoons table salt
• 3 medium garlic cloves, minced (about I tablespoon) 2 teaspoons ground black pepper
• 2 teaspoons dried thyme leaves
• 2 tablespoons olive oil
• 1 small carrot, cut into 1-inch chunks 1 small onion, coarsely chopped
• 1 tablespoon olive oil
• 3 tablespoons Madeira

Roast Rack of Pork

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• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 12 medium garlic cloves, smashed and peeled
• 2 cups dry red wine
• 3 tablespoons tomato paste
• 2 sprigs fresh rosemary, plus 1 ½ teaspoons minced
• 4 pounds boneless beef chuck roast, trimmed and cut into 1 ½-inch chunks
• Kosher salt and coarsely ground black pepper
• 3 tablespoons all-purpose flour

Tuscan Beef and Black Pepper Stew

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