• 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 

Stuffing

• 6 tablespoons butter
• 2 yellow onions, diced
• 2 ounces chopped garlic
• 1 pound andouille sausage, finely diced
• 8 cups crumbled cooked corn bread
• 8 cups toasted fresh bread crumbs
• 1 teaspoon Creole seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 cups chicken stock
• 2 large eggs, beaten
• 12 lb fresh turkey
• 1 tablespoon vegetable oil
• Worcestershire gravy (recipe follows

Worcestershire Gravy

• 2 tablespoons olive oil
• 2 onions, chopped
• 1/2 cup tamarind paste
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 jalapeños, seeded and minced
• 1/4 cup canned anchovies, chopped
• 1/4 cup tomato paste
• 2 whole cloves
• 2 tablespoons freshly cracked black pepper
• 1/2 cup dark corn syrup
• 1 cup molasses
• 2 cups white vinegar
• 1 bottle dark beer
• 1/2 cup orange juice
• 2 cups water
• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• Reserved turkey neck and giblets

Holiday Turkey with Cornbread-Andouille Stuffing

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• 6 duck breasts
• Salt and pepper to taste 
• 1 tbs olive oil

Pecan Sauce               

• 1/2 cup white corn syrup
• 1 cup light brown sugar
• 1/2 stick butter
• 1 cup pecans (pieces or halves) 
• Salt and pepper to taste

Pan Roasted Duck Breast with Pecan Sauce

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• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour, in all
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1teaspoon basil (fresh or dried)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 stick butter
• juice from 3 large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley
• 6 bass filets
• salt, to taste

• 1 1/2 cups peanut oil, for frying
• 12 ounces evaporated milk
• 1 cup water
• 1 large egg, lightly beaten
• Salt and freshly ground white pepper
• 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
• 1/2 cup all-purpose flour
• Chopped dill pickle, for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Louisiana Fried Chicken

• 12 savory (unsweetened) crêpes
• 8 ounces fresh, unseasoned goat cheese
• 3/4 ounce (about 1½ tablespoons) minced shallots
• Pinch plus 1 tablespoon salt, in all
• Pinch of freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 1/4 cup green bell pepper,diced
• 1 tablespoon garlic, finely minced
• 1/4 cup julienned tomato
• 1½ tablespoons Chardonnay
• 1½ tablespoons flour
• 1½ tablespoons Creole seasoning
• 1 cup fresh, peeled Louisiana crawfish tails
• 1/2 stick (4 tablespoons) unsalted butter
• 3 cups heavy cream

Louisiana Crawfish Crepes with Goat Cheese Filling

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• Three cups chicken broth
• pinch of saffron, crumbled
• olive oil
• 1½ lbs pork loin, cut into 1/2-inch cubes
• Kosher or sea salt
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 2 tablespoons garlic, chopped
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon cayenne pepper, or to taste
• 1½ cups Arborio rice
• 1 cup shelled edamame or baby lima beans
• 2 cups baby spinach
• 1/2 cup flat leaf parsley, chopped
• 1 dozen Louisiana shrimp, peeled and deveined

Shrimp & Pork Paella

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• 6 large speckled trout fillets
• Salt and pepper, to taste
• Cajun seasoning, to taste
• plain flour, for dusting
• 1 stick (8 tablespoons) butter, in all
• 1 (4-ounce) package slivered, blanched almonds
• 1/4 cup lemon juice

Trout Almandine

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• 2 large ripe Creole tomatoes
• 2 tablespoons extra-virgin olive oil, in all
• salt, to taste
• freshly ground black pepper, to taste
• 1 pound Louisiana shrimp (21-25 count)
• 4 ounces arugula
• Preserved Lemon Vinaigrette, for serving
• (recipe follows)
• fresh soft herbs, for garnish, such as
• parsley, tarragon, or chives
•  

Preserved Lemon Vinaigrette
Makes about 1 1/4 cups dressing 

• 2 tablespoons Champagne vinegar
• 1 teaspoon minced preserved lemon
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon Louisiana honey
• 1/2 teaspoon minced shallot
• 1/8 teaspoon Dijon mustard
• 1 cup canola or vegetable oil
• Salt and freshly ground black pepper
• to taste

• 4 teaspoons cracked coriander
• 3 teaspoons minced garlic
• 3 teaspoons thyme
• 1/2 teaspoon black pepper
• Zest of 2 lemons
• 1/2 cup olive oil
• 4 pounds Louisiana brown shrimp, skewered
• Fresh Basil Pesto (recipe here)

Grilled Gulf Shrimp with Pesto

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