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 lb dried red beans
• ​1 jalapeno pepper, seeded and chopped, chopped
• 1 quart chicken stock
• 2 cups flour
• 2 cups bread crumbs
• ​1 onion, chopped
• 2 cups egg wash (lightly beaten egg)
• salt and pepper
• ​oil for frying

Poached Egg and Red Bean Cakes

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• 1 medium head iceberg lettuce, washed, dried and torn into bite-sized pieces
• 2 large tomatoes, preferably Creole, cored and cut into large bite-sized pieces
• 1 pound jumbo lump crabmeat, cleaned
• 30 large Gulf shrimp, boiled and peeled
• 3 hard-boiled eggs, chopped
• 12 anchovy filets
• Creole Vinaigrette Dressing (click for recipe)

Galatoire's Godchaux Salad

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• 4-5 sprigs of mint
• 8 blueberries
• 2 lime wedges
• 1 1/2 ounces simple syrup
• ​crushed ice
• ​3 ounces Bacardi Light Rum
• splash of soda

Superior Seafood's Blueberry Mojito

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• 12 large eggs
• 1/3 cup mayonnaise 
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon Dijon mustard
• Pinch of cayenne pepper
• Coarse salt and freshly ground white pepper
• 2 tablespoons finely chopped fresh tarragon, chives, or chervil, plus leaves for garnish

Virginia Willis' Deviled Eggs

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• 2 egg yolks
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon Champagne vinegar
• 1 ½ cups vegetable oil
• 2 tablespoons dill pickle relish
• 2 tablespoons petite nonpareil capers, drained
• Salt and white pepper 

Galatoire's Tartar Sauce

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• 1 tablespoon salted butter
• 2 tablespoons finely chopped scallions (white and green parts)
• 3 ounces jumbo lump crabmeat, cleaned 
• 3 large eggs 
• salt and freshly ground black pepper

Crabmeat Omelette: Classic Recipe

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• 1 cup softened butter
• 2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 1 cup oatmeal (optional)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 cups fresh or frozen blueberries, at room temperature

Blueberry Pound Cake

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• 1½ cups grits
• ​2 tablespoons unsalted butter, plus more for frying eggs if desired
• 1/3 cup freshly grated Parmigiano-Reggiano
• 1/4 cup finely chopped scallions, white and green parts
• 4 slices bacon, cooked crisp and crumbled
• salt and pepper to taste
• 8 extra-large eggs

 Eggs on Creamy Scallion-Bacon Grits

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• 2 pounds ground beef
• 2 onions, finely minced
• 4 garlic cloves, finely minced
• 1 cup Italian seasoned breadcrumbs
• ​1 cup Parmesean cheese, shredded
• ​Creole seasoning to taste
• 2 eggs, beaten
• olive oil for frying

Creole Italian Meatballs

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