• 1 pound fresh pasta 
• 1 stick butter (do not use margarine)  
• 1/2 cup chopped onions
• 3 to 10 cloves garlic, chopped (to your taste)  
• 1 pound crawfish tails, boiled and peeled 
• 1 pint half-and-half  
• 1 to 2 tablespoons Creole seasoning

Note: depending on the size of the crawfish, it takes 3 - 5 pounds whole crawfish to yield 1 pound crawfish tails.

Crawfish and Pasta

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• 12 raw colossal shrimp,* unpeeled, with heads and tails left on
• 2 tablespoons worcestershire sauce
• 1 1⁄2 tablespoons coarsely ground black pepper**
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 1 to 3 tablespoons water, divided
• 1 lemon, use half seeded
• 1⁄4 pound (1 stick) cold, unsalted butter cut into 1⁄2-inch cubes warm
• crusty French bread, for serving

*If colossal shrimp are not available, use the largest you can find.
**To coarse-grind the peppercorns, use a blender or pepper mill. The grind is important to the taste of the finished dish.

Note: This dish is prepared only two servings at a time because increasing the number of shrimp beyond 12 would require increasing the dish’s amount of sauce. Reducing the larger amount of sauce would require more cooking time, resulting in over-cooked shrimp

Italian Barbecue Shrimp 

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• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

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• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

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• 1 cup honey 
• 1/2 cup red wine vinegar 
• 1/4 cup olive oil 
• 1/4 cup lemon juice 
• 2 cloves garlic, minced 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried thyme leaves 
• 2 teaspoons salt 
• 2 teaspoons pepper 
• 4 skinless, boneless chicken breasts

 Honey Basted Chicken

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• 2 ¾ # pork shoulder
• 10-12 slices of applewood smoked bacon
• 1 cup pistachios
• 1/8 cup tarragon (chopped)
• 1/8 cup thyme stems removed (chopped)
• ½ cup armagnac 
• 1 granny smith apple ( peelled cored and chopped)
• 2 tbs salt 
• 1 tsp pepper
• 2 tbs pate spice ( recipe follows)
• ¼ tsp tcm (pink curing salt available at local butcher supply such as targil in opelousas)

Pate Spice

• 1 tbs black peppercorn  
• 2 tsp whole clove
• 2 tsp ground nutmeg
• 1 tsp ground ginger
• 1 tsp allspice
• 5 ea. juniper berries
• combine in coffee grinder and grind until fine. pass through a fine sieve(optional)

Caption

Video of Cooking Demonstration Available

• 12 pound Prime Rib roast, at room temperature 
• Salt and freshly ground pepper

Au Jus

• 2 cups beef stock or canned broth 
• Sprig of thyme  
• Salt and freshly ground pepper, to taste

Roasted Prime Rib

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• 1/2 fully cooked bone-in ham (5 to 7 pounds)
• 20 whole cloves
• 1/2 cup apricot preserves
• 3 tablespoons ground mustard
• 1/2 cup packed light brown sugar

Notes: Ham is a great choice for a holiday meal. It can be had at a good price, it practically cooks itself, and everyone in the family loves it!

Apricot Baked Ham

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• 1 (4 1/2- to 5-pound) pork loin, trimmed
• 1 tablespoon all-purpose flour
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 2 teaspoons finely chopped rosemary
• 4 tablespoons butter, in total
• 3 medium yellow onions, chopped
• 2 garlic cloves, chopped
• 5 firm apples, cored and quartered
• 1/2 cup hard cider
• 1/4 cup Calvados (apple brandy)

Chef's note: This is a great recipe for the holiday.

A wonderful Holiday main course

• 2 racks of lamb (each about 1½ pounds)
• Kosher salt and freshly ground pepper, to taste
• 8 tablespoons vegetable oil, in all
• 1 cup panko breadcrumbs
• 2 teaspoons minced garlic
• 1 tablespoon minced fresh parsley
• 1/3 cup Dijon mustard

Chef’s note: People assume rack of lamb — a row of connected rib chops — is complicated to cook at home because they see it so often on restaurant menus. It’s not.

It’s as simple as searing it, roasting it at high heat, and covering it with seasoned breadcrumbs.

Perfect Holiday recipe, your guests will be impressed.

Rack of Lamb with Dijon Mustard