• 1 lb dried great northern beans
• 4 strips bacon, thick-cut
• 1 large yellow onion, chopped
• 1 cup beer, a pale ale preferred
• 1/2 cup molasses
• 2 tablespoons light brown sugar
• 1 tablespoon dried mustard
• 1 teaspoon sweet paprika
• 2 tablespoons sweet pickle relish
• salt to taste

Note: 1 pound of canned beans can be substituted for dry beans, see adjustment to cooking time below.

Molasses Baked Beans

Click image to enlarge

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 tablespoon Chef Paul Prudhomme’s Magic Seasoning Salt OR Vegetable Magic
• 1/2 cup Chef Paul Prudhomme’s San Francisco Teriyaki
• California Sun Dried Tomato Marinade OR Louisiana Red Pepper Sauce Marinade OR Southwest Chipotle Marinade
• 1 tablespoon unsalted butter or margarine
• 3 cups cooked Louisiana rice
• 1 tablespoon toasted dark sesame oil

 Chef Paul's Teriyaki Ginger Sesame Fried Rice

Click image to enlarge

• 2 lbs dried butter beans, soaked overnight in water twice the depth of beans
• 2 cups onion, chopped
• 2 teaspoons celery leaves, minced
• 2 tablespoons parsley, minced
• 1 tablespoon garlic, minced
• 1 lb slab bacon, cut into 3/4 inch cubes
• 1 lb ham cut into 1 inch cubes
• 5  teaspoons salt
• 1 teaspoon black pepper, fresh ground always best
• 1/8 teaspoon cayenne
• 3 whole bay leaves, broken into  3 pieces each
• 3/4 teaspoon dried thyme
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon mace
• boiled rice

Butter Beans and Rice with Bacon

Click image to enlarge 

• 3 1/2 cups cut up broccoli
• 1/4 cup salt butter (1/2 stick)
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 cup bread crumbs
• 2 teaspoons dried rosemary, crushed

Sautéed Broccoli With Rosemary

Click image to enlarge

• 1/2 cup (1 stick) salt butter
• 10 cooked artichoke hearts
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons lemon juice
• 1 tablespoon green pepper, finely chopped
• 1 lb large shrimp, fresh, peeled, deveined
• 1/8 teaspoon paprika

Shrimp and Artichoke Hearts

Click image to enlarge

• 2 lbs asparagus
• 2 teaspoons sesame seeds
• 1 tablespoon butter
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon your favorite hotsauce (optional)

Lemon Sesame Asparagus

 Click image to enlarge

• 2 cups self rising corn meal
• 1/2 cup self rising flour
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup onion, grated
• 1/4 cup green pepper (or jalapeno), finely chopped
• 1 cup buttermilk
• 1 large egg
• optional 1/2 cup of fresh in season corn kernals to hush puppie batter
• vegetable oil for frying

Hush Puppies

Click image to enlarge

• 1 acorn squash
• 4 tablespoons maple syrup (brown sugar may be substituted)
• 6 tablespoons butter

Baked Acorn Squash

Click image to enlarge

• 1½ lbs okra
• 1 tablespoon butter
• 1 onion, minced
• 1 garlic clove, minced
• 1 green pepper, finely chopped
• 3 tomatoes, peeled, seeded, chopped(reserve juice)
• 1 teaspoon parsley, chopped
• 1/2 teaspoon Tabasco
• 3/4 teaspoon salt
• freshly ground pepper to taste

Creole Style Okra

• 1 lb fresh Italian green beans, cut into 1/2 inch pieces
• 3 garlic cloves, chopped
• 3 tablespoons olive oil
• 1 teaspoon anchovy paste
• 2 ounces romano cheese, shaved
• freshly ground black pepper

Italian Green Beans

 Click image to enlarge