• 1 dozen freshly shucked Louisiana oysters
• 1 cup seasoned seafood breading (fish fry)
• Oil, for frying
• 1 cup fresh baby spinach
• 4 slices Provolone cheese
• 4 slices ripe tomato
• 6 slices crisply fried thick cut bacon
• 4 slices wheat bread, lightly toasted
• 1/4 cup each mayonnaise and Creole mustard, combined

Gattuso's Fried Oyster Club Sandwich

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For the barbecue sauce

• 1/4 cup plus 2 tablespoons mild-flavored Louisiana pepper sauce, such as Crystal brand
• 1 tablespoon clover honey
• 6 tablespoons clarified butter

For the oysters

• canola oil, for deep frying
• 2 cups seasoned flour
• 36 medium-to-large oysters,* drained
• 1 cup blue-cheese dipping sauce or salad dressing

Red Fish Grill Barbecue Oysters

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• 2 boneless, skinless chicken breasts
• Your favorite Cajun or Creole seasoning mix, to taste
• 2 tablespoons flour (optional)
• 1 tablespoon butter
• 1 tablespoon cooking oil

Spicy Sauteed Chicken

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• 1/2 red onion, peeled and finely chopped
• 3 tablespoons butter,softened
• 2 tablespoons Cajun seasoning
• 1 tablespoons olive oil
• salt and pepper, to taste
• 2 lbs 31-35 count fresh gulf shrimp
• 1/2 lb provolone cheese, shaved thin
• 1/2 lb dill havarti cheese, shaved thin
• 1 green bell pepper, seeded and finely chopped
• 10” round Italian loaf
• 1 cup olive salad
• 2 lb fresh lump crabmeat

Note: The image shows talapia but gives a good idea of what yours should look like.

Louisiana Seafood Muffuletta

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Filling

• 2½ cups shredded cooked turkey
• 1 cup Creamy Curried Dressing
• 4 flour tortillas (6-inch)
• 1 large papaya, peeled, seeded and sliced
• 3 kiwifruit, peeled, cut lengthwise in half and sliced crosswise
• 1/4 cup blanched slivered almonds, toasted
• Fresh spinach leaves, stemmed, washed and dried

Creamy Curried Dressing

• 1/2 cup chutney
• 1 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/3 cup plain nonfat yogurt

Curried Turkey Wraps

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Remoulade Sauce

• ​1/2 cup mayonnaise
• ​2 scallions, minced
• ​1/4 cup celery, minced
• ​2 tablespoons parsley, minced
• ​2 tablespoons dill pickle relish
• ​2 tablespoons red wine vinegar
• ​4 teaspoons Dijon mustard
• ​4 teaspoons capers, drained and minced
• ​2 teaspoons Worcestershire sauce
• ​4 dashes hot pepper sauce (optional to taste)

​Oysters

• ​1 1/2 cups bread crumbs
• ​3/4 cups all-purpose flour
• ​1 teaspoon freshly ground black pepper (to taste)
• ​1/2 teaspoon cayenne pepper
• ​4 dozen oysters, shucked
• ​4 large eggs, beaten
• ​1/2 cup canola oil
• ​8 crusty French rolls cut in half
• 2 beefsteak tomatoes, thinly sliced
• ​1 cup shredded romaine lettuce
• ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

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• 1 1/2 to 2 pounds befft tenderloin, trimmed and tied
• ​3 tablespoons butter at room temperature
• ​2 18- to-20-inch French baguettes
• ​3 ounces black truffle butter at room temperature
• ​1 2-ounce chunk Parmesan cheese
• ​fresh baby arugula

Beef Tenderloin Sandwiches with Truffle Butter

• 4-5 lbs Boston butt pork roast
• ​1 teaspoon salt, or more to taste
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil or more as needed
• ​1 large onion, chopped
• ​3 cloves garlic, minced
• ​1 tablespoon grated fresh ginger
• ​2 tablespoons tomato paste
• ​1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

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Pimento Cheese for Grilling 

• 1 red bell pepper
• ​8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese
• ​2 ounces (about 1/4 cup) softened cream cheese, cut into pieces
• ​1 teaspoon crushed red pepper flakes
• ​Salt and freshly ground pepper to taste

For each Grilled Pimento Cheese Sandwich

• ​2 slices white bread
• ​Three 1/3-inch-thick slices Pimento Cheese for Grilling
• ​1 tablespoon unsalted butter

​Note: Add 3 tablespoons mayonnaise to the cheese mixture for a traditional pimento cheese spread. This thinner spread is NOT suitable for grilling, however.

Grilled Pimento Cheese Sandwich

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• Italian, French, or focaccia bread, if you don't have access to muffuletta loafs
• ​1/4 pound ham, thinly sliced
• ​1/4 pound mortadella, thinly sliced
• ​1/4 pound Genoa salami,  thinly sliced
• 1/4 pound provolone,​ thinly sliced
• ​1 cup olive salad with oil (Rouses and Boscoli are both good brands; click here to make your own
  

Muffuletta

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