• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

Click image to enlarge

These braised shanks can be refrigerated for up to 3 days before serving Reheat them over medium-low heat right in the roasting pan, covered with foil to hold in the heat.

• 6 large lamb shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Braised Lamb Shanks

Click image to enlarge

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

Click image to enlarge

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

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge

• 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

Click image to enlarge.

• 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

Click image to enlarge

• 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

Click image to enlarge