• 1/2 cup butter
• 1/4 cup flour
• 3 cups chopped onion 
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 teaspoon minced garlic
• 1/2 teaspoontsp basil
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt (or to taste)
• 1 teaspoon paprika
• 1/2 teaspoon Tabasco sauce
• 1 1/4 cup shrimp stock or chicken stock
• 1 lb peeled crawfish tails
• 1/2 cup thinly sliced green onions
• 1 tablespoon chopped parsley

Crawfish Etouffee

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• 1 piece - 6 oz. Filet Mignon
• 4 each Fried Basil Leaves
• 1 cup Roasted Pepper and Basil Aioli 
• 3 each French Bread Crostini
• 1/2 cup Parmesan Ribbons 
• 1/2 cup Micro Greens
• Fresh Ground Black Pepper 
• Kosher Salt
• 1 Tbls. Extra Virgin Olive Oil 
• 2 Fresh Thyme Sprigs

Roasted Pepper and Basil Aioli:

• 4 cloves Garlic
• 1/2 cup Extra Virgin Olive Oil
• 2 each Egg Yolks
• 1/2 cup Grapeseed Oil
• 1/4 tsp. Salt 
• 1/2 cup Basil
• 1 each Roasted Red Bell pepper

• 5oz. fresh Louisiana crawfish tails
• 1 link cooked chorizo, sliced into 10 pieces
• 1T. olive oil
• 1 shallot, minced
• 1t. garlic, minced
• 1t. sliced green onions
• 1t. chopped parsley
• 2 Roma tomatoes, large dice 
• 1c. shrimp stock
• 1 pinch saffron
• 1T. butter
• salt & pepper
• 1 loaf ciabatta bread, sliced and toasted

• 1 stick butter
• 1 medium onion, diced
• 2 teaspoon salt
• 1 teaspoon cayenne pepper
• 5 tablespoons flour
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup shredded cheddar cheese
• 2 egg yolks
• 2 lbs jumbo lump crabmeat, picked for shells
• 1 cup shredded cheddar cheese, for topping

 Mulate's Crabmeat AuGratin

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• 2 ½ pounds pork cheeks, cleaned and trimmed of all tough membranes
• 8 cloves garlic
• 6 sprigs fresh thyme
• 1 ½ tablespoons Kosher salt
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon coriander seeds
• Vegetable oil as needed
• 1 cup flour, or more as needed for dusting 
• 2 tablespoons unsalted butter

Here is what pork cheeks look like from the butcher

• 6 sticks butter, melted
• 4 pounds extra-large Gulf shrimp (U–15), head and shells on
• 3 lemons
• 1 head of garlic, peeled and bruised
• 1 recipe Barbecue Seasoning Mixture(recipe follows)
• hot French bread

Barbecue Seasoning Mixture:

• 2 tablespoons sea salt
• 1 1/2 tablespoons Spanish paprika
• 1 teaspoon cayenne pepper
• 2 teaspoons coarsely ground fresh black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dry mustard
• 1 teaspoon celery seed
• 3 teaspoons ground cardamom

New Orlean’s Barbecue Shrimp

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Shrimp:

• 24 Jumbo Louisiana shrimp, heads on
• 1 ¼ cups virgin olive oil
• 8 cloves fresh garlic, sliced thin
• 1/3 cup chopped green onions
• 4 sprigs fresh rosemary
• 2 cups white wine
• ¼ cup Italian seasoning
• 2 teaspoons blackening seasoning
• 2 teaspoons lemon pepper
• ¼ cup fresh basil
• ¼ cup Worcestershire sauce
• 1/3 cup butter
• 3-4 lemons, juiced

Fried Creole Tomatoes:

• 6 sliced Creole tomatoes
• 2 cups milk
• 4 eggs
• 2 cups all-purpose flour
• 2 cups Italian breadcrumbs
• Oil for frying

• 2 tablespoons butter 
• 1 cup chopped yellow onions 
• 1/2 cup chopped celery 
• 1/2 cup chopped red bell peppers 
• 1 teaspoon minced garlic 
• 3 teaspoons Cajun seasoning 
• 8 ea fresh sweet yellow corn cobs
• 8 ounces cooked crawfish tails 
• 1/4 teaspoon salt
• 2/3 cup heavy cream 
• garnish: chopped green onions

• 2 pounds lean, boneless, beef round steak, trimmed and cut into 1-inch strips
• Salt and pepper to taste
• 4 tablespoons all-purpose flour, divided
• 1 onion, chopped
• 1 green bell pepper, cored and chopped
• ½ cup celery
• 1 ½ cups chopped tomatoes (drained canned tomatoes may be used)
• 1 teaspoon minced garlic
• 2 cups fat-free beef broth
• 1 tablespoon cider vinegar
• 1 teaspoon dried thyme leaves
• 1 tablespoon Worcestershire sauce
• 1 bunch green onions, chopped

  
Cheese Grits

• 2 cups fat-free chicken broth
• 2 cups skim milk
• 1 cup water
• 1 1/2 cups quick grits
• 1 1/2 cups shredded, reduced-fat, sharp Cheddar cheese (more if desired)
• 2 teaspoons Worcestershire sauce
• 1/2 cup chopped green onions
• Salt and pepper to taste
• Dash  cayenne

Grillades and Cheese Grits

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• 2 duck breasts
• 2 cups brussel sprouts, sliced
• 1 cup chicken or vegetable broth
• 1 sweet potato, peeled and diced
• 4 tablespoons truffled honey
• Garnish with pomegranate seeds and micro greens

Duck Breast with Sweet Potato

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