• 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
• 2 tablespoons unsalted butte
• 2 tablespoons olive oil
• ​24 medium garlic cloves, peeled and very coarsely chopped
• ​Salt and pepper to taste
• ​1 teaspoon red pepper flakes (optional)
• 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

Caption - Enter Recipe name or change name as you like

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• 12 ounces lump crab meat, picked over for shells and cartilage 
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons butter
• 1 cup flat leaf parsley, coarsely chopped, plus more for garnish
• 2 teaspoons garlic, minced
• 1 lb ripe tomatoes, chopped
• 1/3 cup dry white wine
• 1 pound linguine, fresh or dried
• salt and pepper to taste
• French bread, for serving
• grated parmesan, for serving

Linguine with Crab Meat

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• 4 artichokes
• Olive oil as needed
• ​Salt, to taste
• Your favorite dipping sauce

Char-Grilled Artichokes

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Shrimp and Crawfish Corn Dogs

• 8 ounces medium shrimp, peeled and deveined
• ​1/2 teaspoon kosher salt
• 2 tablespoons heavy cream
• 1 egg
• ​2 dashes Worcestershire sauce
• ​1/2 teaspoon hot pepper sauce
• 3/4 teaspoon Cajun seasoning
• 4 cups crawfish tails
• 1/2 cup frozen corn, thawed
• 1/2 cup green onions, thinly sliced
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1 cup lager beer
• peanut for frying

Spicy Mustard

• 1/4 cup whole grain Dijon mustard
• 1 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 2 dashes of Worcestershie sauce
• 2 dashes of hot pepper sauce
• 2 teaspoons dry mustard
• Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

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• 2 slices high-quality sandwich bread, each slice torn into quarters
• ​3 tablespoons unsalted butter
• salt and freshly ground black pepper
• ​2 tablespoons freshly grated Parmesan cheese
• ​6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
• 2 teaspoons unbleached all-purpose flour
• 1/8 teaspoon red pepper flakes (more to taste)
• ​1 teaspoon fresh thyme leaves, minced
• ​1½ lbs green beans, ends trimmed
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice

Note: Reduce the amount of garlic for more subtle flavoring.

Garlic-Lemon Green Beans with Toasted Bread Crumbs and Parmesan Cheese

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• 1 cup coarse grits
• ​Unsalted butter
• ​2 heads radicchio, trimmed but core left intact, cut in half lengthwise
• Olive oil
• ​1/2 teaspoon sugar
• ​3/4 lb fresh mozzarella, either in small balls or cut into 4 chunks, at room temperature
• ​Aged balsamic vinegar
• ​Kosher salt and freshly ground black pepper
• ​sea salt

Mozzarella Grilled Radicchio And Balsamic

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Shown without grits which would be served on the same plate, to the side.

• 4 cups cooked long-grained white rice, refrigerated for at least 1 to 2 days
• ​2 tablespoons clarified butter
• ​2 tablespoons chopped garlic
• ​1 teaspoon kosher salt
• ​5 large egg yolks, beaten well
• ​6 ounces lump crabmeat, picked over for shells and cartilage (about 1 cup)

Note: Your version will probably have a little more egg yolk showing.

Crab And Garlic Fried Rice

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• 2 lbs baby collard greens, stemmed, leaves cut into 1/2-inch-wide strips
• ​2 tablespoons soy sauce
• ​1/2 teaspoon toasted sesame oil
• ​2 tablespoons vegetable oil
• ​2 tablespoons very thinly julienned fresh ginger
• ​2 dried red chiles, crumbled into small pieces
• ​Kosher salt to taste
• 2/3 cup chicken stock, homemade is best

​Note: The ideal size for the collards is 9 inches long. If substituting longer leaves, blanch them longer and continue to sauté them until tender adding more stock if necessary.

Wilted Baby Collards

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• 12 ounces beer
• 1 cup malt vinegar
• 1/2 cup vegetable oil
• 1/2 cup fresh lime juice
• 2 tablespoons sugar
• 2 tablespoons kosher salt
• 4 fresh bay eaves
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons hot sauce e.g. Crystal or Louisiana
• 2 lbs large shrimp, peeled, deveined, tails on (optional)
• 2 large sweet onions, thinly sliced
• 1 carrot, thinly sliced on bias
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Pickled Shrimp With Beer And Lime

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This image is missing the cilantro and parsley garnish.

• 4 large artichokes
• 1/2 lemon
• ​1 tablespoon mixed pickling spice

Aioli

• 1 egg yolk, at room temperature
• ​1/2 teaspoon warm water
• ​1/4 cup extra-virgin olive oil
• ​1 large clove of garlic, or more to taste
• Pinch of salt
• Fresh lemon juice to taste

Artichokes and Aioli

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