Cheddar Pastry

• 2 cups all-purpose flour
• 1/4 cup unsalted butter, chilled, cut into small pieces 
• 1 cup  shredded sharp Cheddar cheese
• 1/2 cup ice water

Filling

• 2¼ cups chicken stock
• 2 skinless, boneless whole chicken breasts, about1 1/2 pounds 
• Salt
• 2½ cups baby carrots, cut into 1-inch pieces 
• 3 celery stalks, thickly sliced 
• 10 ounces pearl onions, peeled
• 1 cup small peas
• 6 tablespoons cold butter
• 7 tablespoons all-purpose flour 
• 1 cup heavy (double) cream
• Salt and freshly ground pepper 
• 1 teaspoon minced fresh thyme 
• 3 tablespoons snipped fresh chives 
• 3 tablespoons minced fresh parsley 
• 1 egg, lightly beaten

Chicken Pot Pie

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Croquettes

• Olive oil
• 3 pounds of ham, cooked and diced
• 1 yellow onion, diced
• 2 red bell peppers, diced 2 cloves of garlic, crushed
• 2 tablespoons of tomato paste
• 1/2 cup of parsley, chopped
• 1/2 cup of cilantro
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1 teaspoon of Creole seasoning
• 1/4 teaspoon salt and ground black pepper
• 1/2 cup of flour
• 1/2 cup of heavy cream
• 1/2 cup of thawed frozen crawfish tails or 1/2 cup of cooked small shrimp
• 1 cup of bread crumbs
• 1/4 cup of Parmesan cheese
• 4 eggs
• Cooking oil

Creamy Salsa Verde

• 1/4 cup of cilantro
• 1/4 cup of parsley
• 1 clove of garlic
• 1/3 cup of olive oil
• 1 squeezed lime
• Salt and ground black pepper to taste

Ham, Shrimp or Crawfish Croquette

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• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 2 bunches Swiss chard or mustard greens, about 2 pounds total, trimmed, and sliced into one-inch strips
• Salt
• ¼ cup water
• Creamy Polenta with Parmesan cheese (click here for recipe)
• 2 tablespoons vinegar
• 8 eggs
• Black pepper

Greens with Poached Eggs and Creamy Polenta

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• 7 cups water
• 2 teaspoons salt
• 2 cups polenta
• 1/4 cup unsalted butter, cut into small cubes 
• 1 cup freshly grated Parmegiano-Reggiano cheese

Creamy Polenta with Parmesan Cheese

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• 1 (4-pound) pork loin
• Creole seasoning
• Sausage Jambalaya
• Butcher twine

For Jambalaya

• 1/2 pound smoked sausage, finely chopped
• 1 sweet onion, finely chopped
• 1 stalk celery, finely chopped
• 1 red bell pepper, finely chopped
• 3 garlic cloves, minced
• 2 cups uncooked long grain rice
• 1 teaspoon Creole seasoning
• 4 cups chicken broth
• 4 green onions, chopped

Jambalaya-Stuffed Pork Loin

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh rosemary, chopped
• 2 tablespoons garlic, sliced
• 2 teaspoons lemon zest, freshly grated
• 1/2 teaspoon crushed red pepper flakes
• 24 large shrimp (8 to 10 per pound), peeled, deveined, tails left intact
• 24 slices prosciutto, paper thin
• salt and freshly ground black pepper to taste
• lemon wedges for serving

Grilled Shrimp With Prosciutto Rosemary And Garlic

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• 5 cups chicken broth
• 3/4 cup apples,diced, unpeeled
• 1½ cups Arborio rice
• 6 tablespoons country ham, finely diced, pancetta or prosciutto can be substituted
• 3/4 cup semi-fry hard cider
• Asiago cheese for garnish
• fresh sage leaves for garnish
• freshly ground pepper to taste

Note:choose firm sweet-tart applese e.g. McIntosh, Stayman, winesap. Hard cider can be found in some super markets and liquor stores and is slightly alcoholic.

Image shows spinach on the side.

Apple And Country Ham Risotto

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• 8 ounces French green lentils
• 3 whole garlic cloves, peeled
• 2 bay leaves
• 1 sprig fresh thyme
• 6 (6-ounce) center cut salmon fillets, with skin
• 1/4 cup olive oil plus 2 tablespoons extra-virgin olive oil, for garnish
• 2¼ teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon Essence, recipe follows
• 1/3 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 tablespoon minced garlic
• 1 cup peeled, seeded and chopped tomatoes
• 1 cup vegetable or chicken stock
• 1/2 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives

Roasted Salmon and Veggie Lentils

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• 4 halibut fillets, each about 1 to 1½ inches thick
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 thin slices of lemon
• 2 tablespoons minced chives, plus chives for garnish

Roasted Halibut With Olive Oil And Lemon

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