• 2 bunches collard greens, thoroughly washed
• 3 tablespoons unsalted butter
• 3 shallots, finely minced
• 3 cloves garlic, peeled and smashed with flat blade of knife
• sprig of thyme
• 1 bay leaf
• 1 cup heavy cream
• 1/2 teaspoon freshly graged nutmeg
• slat and freshly ground black pepper
• 1 teaspoon dried pepper flakes (optional)

Creamed Collards Greens

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• 2 lbs medium carrots (about 12)
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup water
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne or to taste

Cinnamon Spiced Carrots

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• 5 cups water
• 3 cups whole milk
• 1½ cups medium-grind stone-ground corn grits
• Salt
• 4 ounces sharp yellow cheddar cheese, shredded (1¼ cups)
• 4 ounces sharp white cheddar cheese, shredded (1¼ cups)
• 3 ounces cream cheese, at room temperature
• 1/3 cup finely diced pimentos or jarred piquillo peppers, patted dry
• 1/8 teaspoon cayenne
• Freshly ground black pepper
• Thinly sliced scallions, for garnish

Pimento Cheese Grits

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• 3/4 cup yellow onion, small dice
• 1/3 cup green pepper, small dice
• 1/3 cup celery, small dice
• Kosher salt and freshly ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1 teaspoon garlic, minced
• 2 cups okra, cut crosswise into stars
• 2 cups smoked turkey thigh or smoked ham
• 1 cup sweet corn, removed from the cob
• 1 cup short grain rice
• 2 cups vegetable or chicken stock

Okra and Corn Purloo

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• 1 pound elbow macaroni
• 1 tablespoon extra-virgin olive oil
• 1/2 yellow onion, minced
• 4 celery stalks, cut into small dice
• 2 teaspoons paprika
• 1 teaspoon cayenne
• 1 teaspoon black pepper
• 3 tablespoons Creole mustard
• 1½ cups mayonnaise
• 3 tablespoons red wine vinegar
• 1 lemon, juiced
• 1 teaspoon hot sauce or more to taste, Tabasco or Louisiana hot sauce
• Kosher salt

Cajun Macaroni Salad

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• 3 tablespoons dark sesame oil
• 1 tablespoons minced garlic
• 1 lb fresh spinach, soaked in water to clean, drained, excess water squeezed out, large stems removed and discarded, leaves roughly chopped
• 1 tablespoons sugar
• 1 tablespoons soy sauce
• Salt to taste
• 1 tablespoons toasted sesame seeds

Spinach with Sesame and Garlic

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• 4 tablespoons lard, plus more for greasing the pan
• 1 tablespoon chopped onion
• 1 tablespoon chopped red bell pepper
• 3 tablespoons all-purpose unbleached flour
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne
• 1 cup milk
• 11/2 cups fresh corn
• 1 egg, slightly beaten
• 2 green bell peppers, halved, membranes and seeds removed
• 2/3 cup panko crumbs
• 1/4 teaspoon paprika

Corn-Stuffed Peppers

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• 4 large baking potatoes
• 1½ cups (6 oz.) sharp Cheddar cheese
• 4 slices bacon, diced, cooked crisp
• 2 cups small broccoli florets, cooked crisp-tender
• 1/2 cup thinly sliced green onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salsa and/or sour cream (optional)

Cheddar Broccoli Bacon Stuffed Baked Potato

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• 3 large yellow onions 
• 2 cups milk, chilled
• 2 cups ice water

BATTER

• 1 1/3 cups all-purpose (plain) flour
• 1 teaspoon salt
• 1 tablespoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 2 eggs, at room temperature
• 2 tablespoons vegetable oil
• 3/4 cup beer, at room temperature
• Hot sauce to taste
• Vegetable oil for deep-frying

Beer Battered Onion Rings

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• 1 cup fresh basil leaves, chopped
• 1 clove garlic
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1½ lbs jumbo shrimp, peeled and deveined (weight after peeled)
• kosher salt and fresh pepper to taste
• 8 skewers wooden or steel

Grilled Pesto Shrimp Skewers

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