• 1 (2-2½-pound) fryer chicken, cut into serving pieces
• 3 quarts water
• salt and black pepper to taste
• 1 cup flour
• 2 cups vegetable oil
• 1/4 cup bacon drippings

Port Hudson's Southern-Fried Chicken

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• 2 cups  all-purpose flour
• 3 tablespoons cornstarch 
• 1 teaspoon each onion powder and garlic powder
• 1 teaspoon each salt and freshly ground black pepper, plus salt and black pepper to taste
• ¼ teaspoon ground cayenne pepper
• 6 bone-in loin pork chops, about ½  pound each
• ½ cup unsalted butter
• ½ cup olive oil
• 3 Vidalia onions, chopped
• 2 celery stalks, chopped
• 3 cups chicken stock

Pork Chops with Vidalia Onion Gravy

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• 4 to 5 pounds beef brisket, cut in half
• 1½ cups water or 1 (12-ounce) beer
• 1/2 cup Worcestershire sauce
• 2 tablespoons cider vinegar
• 1½ teaspoons beef bouillon granules
• 1½ teaspoons chili powder
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion salt
• 1/4 teaspoon black pepper
• 1/2 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 1 teaspoon honey
• 2 tablespoons unsalted butter
• 1/2 teaspoon hot sauce

Pulled Beef Brisket

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• 4 tablespoons olive oil
• 28-ounce can tomatoes, crushed
• 1 tablespoon fresh oregano, chopped
• 1 yellow onion, chopped
• 8 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fennel seeds (optional)
• 1 pound sweet Italian sausage (removed from casings)
• 1 pound of cooked polenta or 1/2-inch slices if using prepared polenta in a tube, to cover the bottom of pan
• 1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices

Note: Grits can be used in place of polenta

Polenta Sausage Mozzarella Casserole 

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• 3 pounds cubed chicken
• 2 pounds smoked sausage, sliced
• 1/4 cup shortening or bacon drippings
• 2 cups diced onions
• 2 cups diced celery
• 1 cup diced bell peppers
• 1/2 cup minced garlic
• 8 cups beef or chicken stock
• 2 cups sliced mushrooms
• 1 cup sliced green onions
• 1/2 cup chopped parsley
• salt and cayenne pepper to taste
• Louisiana style hot sauce, to taste
• 5 cups uncooked long grain rice

John Folse's Chicken and Sausage Jambalaya

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• 1/2 cup vegetable oil
• 1/2 cup Creole seasoning
• 4 bone-in Dry Aged Rib-Eye steaks, (about 20 to 22 ounces each)
• 1 tablespoon butter
• 1/4 cup chopped shallots
• 1 tablespoon garlic
• 1/4 cup dry red wine
• 1 cup demi-glace
• 4 cups Mashed Potatoes, (hot)
• 1 tablespoon finely chopped fresh parsley leaves

Bone-in Rib-eye Steak With Marchand Du Vin Sauce

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• 4 (9-in.) bamboo skewers
• 16 to 20 large shrimp (about 1 pound), peeled and deveined, leaving tail intact
• 1/4 cup olive oil
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon coarse-cracked black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red chili pepper
• 1/4 teaspoon chili powder

Mango Salsa

• 1 (1-pound) ripe mango, pitted, peeled, cut into 1/4-in.-dice
• 1/4 cup each diced red bell pepper and finely diced red onion
• 1 jalapeño chile, seeded, minced (1 tablespoon)
• 2 tablespoons chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1/2 teaspoon lime zest
• 1/4 teaspoon each salt and freshly ground pepper

Grilled Shrimp With Mango Salsa

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FOR THE GRITS:

• 1 cup whole milk

• 2 tablespoons butter 

• 1/4 cup grits

FOR THE GRILLADES:

• 1/2 cup olive oil, divided
• 2 (4-ounce) veal medallions
• ¾ cup all-purpose flour, divided
• 3 tablespoons diced onion
• 3 tablespoons diced celery
• 2 tablespoon diced green bell pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tiger Sauce
• 1 tablespoon Kitchen Bouquet
• Salt and freshly ground black pepper, to taste
• 1/4 cup sliced green onions, for garnish
• 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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• 2 tablespoons vegetable oil
• 8 boneless pork chops, 1/4 inch thick
• 1 cup Slap Ya Mama Cajun Fish Fry

Cajun Fried Pork Chops

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• 1 Egg large
• 1 tablespoon Water
• 1 cup Italian dressing prepared
• 1½ cups Cheddar cheese crackers crushed
• 4 Mullet fillets (or Mackerel, Swordfish or Tuna) 6-oz
• 2 tablespoons Olive oil
• 1⁄4 teaspoon Cayenne pepper
• Paprika to taste

Cheddar Crusted Mullet

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