• 1 package of white mushrooms or baby portobellos 
• Equal parts of flour and lemon-flavored fish fry 
• salt, pepper and garlic powder to taste
• 1 egg and milk to make egg wash
• Vegetable oil for frying
• Cousins Creole Tomato Salad Dressing

Fried Mushrooms with Creole Tomato Dressing

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• 3 tablespoons olive oil
• 1 large yellow onion, minced
• 4 pounds cleaned collards, torn into bite size pieces
• 1/4 cup sherry vinegar
• 2 tablespoons sorghum or maple syrup
• 4 cups chicken stock
• 2 cups water
• 1 small smoked ham hock or hunk of slab bacon
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1 tablespoon unsalted butter
  

Classic Collard Greens

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• 2 1/2 pounds Yukon gold or all-purpose potatoes
• 3 cups half-and-half
• 2 cups shredded Gruyère cheese, about 6 ounces

Gratin Dauphinoise

• 1 teaspoon salt
• 1½ teaspoon baking powder
• 1 cup milk
• 1/2 cup butter, melted
• 2 cups all-purpose flour, sifted
• 3 eggs, large
• 1 teaspoon fresh thyme, chopped
• 1/4 cup green onions (scallions), chopped
• 1/4 cup fresh parsley, chopped
• 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

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• 3 large Yukon gold potatoes, peeled           
• 1 yellow
  onion
• juice of 2 lemons
• 1/2 cup thinly sliced green
  onions
• 5 teaspoon kosher
  salt
• 1/4 cup all
  purpose flour
• 1 whole egg
• olive oil as needed   

For the goat cheese mousse:

• 3/4 cup soft goat cheese                 
• 1/2 cup Ricotta cheese
• 1/4 cup cream cheese
• 1 teaspoon garlic, minced
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh
  chopped chives
• 1/2 cup heavy
  cream
• 1/2 tablespoon lemon juice
• 1 teaspoon kosher salt

For the Apple and Walnut Marmellata:

• 1  cup seasoned
  rice wine vinegar
• 1 pound granny
  smith apples
• 2 ounces walnut
  pieces
• 1/2 pound granulated
  sugar
• 1 sprig rosemary
• pinch kosher salt

For the Curly Endive and Pomegranate Salad:

• 1 head curly
  endive
• 1/2 cup pomegranate
  seeds
• 2 tablespoons canola
  oil
• 1 tablespoon pomegranate
  vinegar (Cider vinegar can be used to substitute)
• pinch kosher salt
• pinch black
  pepper
• 3 mint
  leaves, finely sliced

Chef Alon Shaya

• 5 large sweet potatoes (about 5 lbs)
• 3 Golden Delicious apples
• 1/4 cup fresh lemon juice
• 2/3 cup firmly packed brown sugar
• 1/2 cup honey
• 6 tablespoons unsalted butter
• 1/4 cup bourbon
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2/3 cup pecans, coarsely chopped

Roasted Apples and Sweet Potatoes in Honey-Bourbon Glaze

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• 1/4 cup golden raisins
• 1 head caulifower (about 2 lbs)
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped (if dry use 1/2 tsp.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 large garlic clove, pressed or minced
• 1/4 cup panko (Japanese breadcrumbs)

Roasted Cauliflower With Pine Nuts and Raisins

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• 12 large apples, peeled and coarsey chopped
• 1 cup sugar
• 1/2 lemon, sliced

Spiced Applesauce variation

Substitute 1/2 cup firmly packed brown sugar and 1/2 cup granulated sugar for 1 cup sugar.  Omit lemon slices and add 1 teaspoon ground cinnamon and 1/4 teaspoon ground cloves and prepare as directed.

Homemade Applesauce

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• 1 lemon, halved
• 1 1/2 lbs Jersualem artichokes
• 2 tablespoons olive oil
• 2 garlic cloves, coarsely chopped
• sprig of fresh thyme
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Jerusalem Artichokes

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• 2 cups white navy beans, covered in water and soaked for 24 hours
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon orange zest, minced
• 2 garlic cloves, minced
• 1/2 teaspoon dry mustard
• 2 tablespoons maple syrup or sorghum
• 2 cups chicken stock
• 6 slices bacon, cut into 3 inch lengths
• 1/2 teaspoon salt, kosher preferred

Killer Baked Beans

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