• 4 6 to 8 ounce grouper fillets (or other mild white fish)
• 2 large eggs
• 1½ cups flour
• 1¼ teaspoon salt
• 1/4 teaspoon white pepper, freshly ground best
• 1/8 teaspoon cayenne
• 1/4 cup (1/2 stick) salted butter
• 1/4 cup olive oil
• 1/3 cup shallots, minced
• 1 bay leaf
• 3/4 teaspoon dry marjoram

Pan-Fried Grouper

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• 5 tablespoons of creamy peanut butter
• 3 green onions (scallions), chopped
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1/2 teaspoon cayenne pepper
• 1 (3 -4 )lb chicken
• 1 inch piece of fresh ginger
• 2 garlic clovves
• handful of fresh cilantro

Roasted Peanut Chicken

• 8 green bell peppers, medium sized
• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 cup chopped onion
• 1 tablespoon minced parsley
• 1 tablespoon minced garlic
• 1/2 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• 1/8 teaspoon cayenne
• 1 pound canned peeled whole tomatoes
• 1 3/4 cups boiled rice
• 2 tablespoons Worcestershire sauce
• 1/3 cup grated sharp Cheddar cheese
• 1/3 cup grated Parmesan cheese

Bell Peppers Stuffed with Ground Beef, Parmesan, and Cheddar Cheese

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• 8 large or 12 small mirlitons
• 1/4 lb lean sliced bacon
• 1 1/2 cup onion, chopped
• 1/2 cup green pepper, chopped
• 3 tablespoons celery, chopped
• 1 tablespoon garlic, minced
• 1 cup creole tomatoe, coarsely chopped
• 1/2 cup shallots, chopped
• 1 1/2 teaspoon salt
• 1/2 teaspoon black peeper
• 3/4 teaspoon thyme
• 2 whole bay leaves
• 3 tablespoons parsly, minced
• 1/8 teaspoon cayeene
• 1 lb shrimp, peeled, deveined and cut into 1/2 inch pieces
• 1/2 cup slighly dampened crumbled white bread, crust removed

Stuffed Mirlitons

• 1½ lb round of veal or beef
• 2 teaspoons salt
• 1 teaspoon black pepper, fresh ground best
• 1/8 teaspoon cayenne pepper
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 1½ tablespoons lard
• 1 cup chopped onions
• 1 large tomato, chopped, Creole when in season
• 3 cups cooked grits

New Orleans Grillades and Grits

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• 4 catfish fillets, freshwater slice across into pieces
• 1 cup milk for soaking
• 1½ cups finely ground yellow corn meal
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1½ teaspoon cayenne
• Vegetable oil for deep frying

Fried Catfish

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• 16 ounces thin spaghetti
• 1 1/2 cups Bordelaise Sauce (see recipe here)

Spaghetti Bordelaise

• ¼ cup soy sauce
• 4 cloves garlic
• 1 cup fresh cilantro leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1 serrano or jalapeño pepper, optional
• ¼ cup fresh lime juice
• 1½ pound flank steak

Parsley Sauce:

• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, chopped chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• ⅓ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon black pepper
• olive oil, as needed

Grilled Flank Steak

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• 1/4 cup vegetable oil
• 3 lbs lean beef chuck, trimmed cut into 1 inch cubes
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons Tabasco Pepper Sauce
• 3 cups water
• 4 ounce can chopped green chilies
• cooked rice
• chopped scallions, cheddar cheese, sour cream

McIlhenny's Hot Chili

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• 4 6 oz trout fillets

• 4 cloves garlic, thinly sliced
• 1  cup diced Creole tomatoes, seeded and peeled
• 2  tablespoons chopped basil
• 1/4 cup Niçoise olives
• 2 tablespoons capers with juice
• 1 cup dry white wine or chicken stock
• salt, to taste
• black pepper, to taste
• 1/2 cup seasoned flour
• 1/4 cup olive oil
• 4 sprigs basil for garnish tomato sauce, for serving 

Chef's notes: Although this recipe has Mediterranean origins, it is similar to many Creole dishes. Any Gulf fish can be substituted for trout.

Fillet of Trout Nicoise

Video of Cooking Demonstration Available