• 4 chicken breasts, skinless OK for lower calories
• 4 tablespoons unsalted butter, lard OK too
• salt and freshly ground black pepper
• 12 ounces fresh cranberries, rinsed and picked over
• 3/4 cup granulated sugar

Baked Chicken Breast With Cranberries

Click image to enlarge

• 4 pork chops, cut from the loin 1/2 inch thick
• 4 tablespoons unsalted butter, lard OK too
• salt and freshly ground black pepper
• 12 ounces fresh cranberries, rinsed and picked over
• 3/4 cup granulated sugar

Baked Pork Chops With Cranberries

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• olive oil
• 8 oz. pancetta, diced
• 1 sweet onion, halved and thinly sliced
• 4 cloves garlic, chopped
• 1 can (28 oz) whole San Marzano tomatoes, crushed by hand, juice reserved
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes, or to taste
• salt and pepper to taste
• cooked pasta of choice
• Freshly grated parmesan, asiago, pecorino, or reggiano cheese
   

Spaghetti Amatriciana

• 1 lb Louisiana shrimp, peeled, deveined
• 3 cloves garlic, minced
• 1 tablespoon dried thyme (2 tablespoons if fresh)
• 1 bottle Pickapeppa Gingery Mango Sauce
• 2 tablespoons soy sauce (low sodium preferred)

Creole Mango Shrimp

• 2 tablespoons all purpose flour
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 lbs boneless pork shoulder cut into 1 inch pieces (pork butt OK too)
• 1 large onion, coarsely chopped
• 1 cup apple cider
• 1 cup chicken broth
• 1 tablespoon fresh parsley, chopped
• 2 1/2 teaspoons Tabasco or other favorite hot sauce
• 3 cups butternut squash, raw, diced
• 2 cups brussels sprouts, each cut in half
• 1 large apple, peeled, seeded and coarsely chopped

Cider-braised Spicy Pork Stew

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• 8 young Cornish hens, gizzards and necks set aside
• Creole seasoning-spice mix
• Cayenne pepper
• Black pepper
• Garlic powder

Baked Cornish Hens

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• 1 tablespoon vegetable oil plus additional oil for frying
• 1/3 cup plus 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup beer, allow to go flat
• 2 (4  to 6 ounce) catfish fillets

Beer-battered Catfish

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• 1/4 cup olive oil
• 3 lbs sweet Italian sausages, casings removed
• 5 cups onions, sliced (about 1 1/4 lbs)
• 2 red bell peppers, cut into strips
• 1 1/2 cups dry white wine
• 2 lbs short pasta e.g. fusilli or bowtie
• 1 1/2 cups Parmesan cheese, freshly grated
• 2 cups fresh basil, thinly

• sliced

Note: The photo shows sausage sliced rather than broken up and pasta is bowtie. Either way is OK but flavors are better distributed when sausage is removed from casing.

Pasta With Sausage Bell Peppers and Basil

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• 2 cups coarsely chopped boiled Louisiana shrimp (any size), or crawfish or 2 cups minced cooked chicken or steak (boiled, broiled, or grilled)
• 1/2 bunch green onions, minced
• 1/2 cup minced celery
• 1/2 cup red pepper, cut into strips
• 1/2 cup lettuce, cut into strips
• 4 hard-boiled eggs, finely chopped
• 1/3 cup (or to taste) McIlhenny’s Spicy Mayonnaise
• 1 tablespoon fresh lemon juice
• freshly ground black pepper, to taste
• 8 large iceberg or Boston lettuce leaves

• 1 dozen live crabs
• 6 cups whole milk
• ¼ cup freshly squeezed lemon juice
• 3 tablespoons Hungarian paprika
• 2 teaspoons dry mustard
• 3 tablespoons soy sauce
• 6 cloves garlic, crushed
• 1 teaspoon cayenne pepper
• 2 teaspoons hot garlic sauce
• kosher salt to taste
• 2 cups unseasoned flour
• 3 eggs
• 3/4 cup of evaporated milk (egg wash)
• 3 cups seasoned flour (salt and cayenne pepper) to taste