• 1 oz extra virgin olive oil 
• 2 oz green bell pepper, small dice 
• 2 oz onion, small dice 
• 1/2 oz garlic, fine dice 
• 1/2 oz green onion, bias cut 
• 1½ oz Creole seasoning 
• 18 oz. russet potato, small dice, blanched and fried 
• 6 oz. Alligator tenderloin, oven roasted, and shredded 
• 4 eggs, poached 
• 6 oz Hollandaise Sauce
  (Find Recipe Besh Basic Hollandaise Sauce )

 Alligator Hash

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• 1/3 cup cornstarch
• 1/2 teaspoon cayenne or to taste
• Salt to taste
• 3 egg whites
• 1¼ cups flaked coconut
• 1½ pounds medium peeled shrimp

Pineapple Salsa

• 1½ cups finely chopped fresh pineapple
• 1/3 cup chopped red onion
• 2 tablespoons finely chopped fresh cilantro
• 1/3 cup pineapple preserves
• 1 tablespoon finely chopped fresh jalapeno
• 1 tablespoon lime juice

Coconut Shrimp with Pineapple Salsa

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• 2 (24-inch) loaves of French bread 
• 4¼ cups plus 3 ounces of cream for topping
• 1½ cup milk
• 1 cup brown sugar
• 1 cup sugar
• 2 tablespoons + 1/2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 lb white chocolate
• 5 eggs
• 1/2 cup pecan halves
• 1/2 cup currants

White Chocolate Bread Pudding

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• 1 ½ lb. medium shrimp
• 1 egg
• 1 cup milk        
• 2 cups vegetable oil
• Corn flour (preferred) or a mixture of cornmeal and flour, about 2 cups
• ½ tsp. salt
• ¼ tsp. each black pepper and cayenne pepper
• French bread, po-boy loaf
• Mayonnaise
• Lettuce, shredded
• Tomatoes, sliced

• 2 cups flour
• 2 eggs
• 2 teaspoons baking powder
• ½ cup heavy cream
• ½ teaspoon salt
• ½ cup sugar
• 1/3 cup butter

Sugarplum Mixture

• Combine 2 tablespoons golden raisins
• 2 tablespoons chopped dates
• 2 tablespoons chopped figs
• ¼ cup chopped dried apricots
• 2 tablespoons each of chopped pecans
• almonds and walnuts. (Soaking 1 week in 2 tablespoons brandy is optional).

• 3/4 cup all-purpose white flour
• 3/4 cup yellow corn flour
• 3/4 cup yellow corn meal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 cup granulated white sugar
• 2 tablespoons fresh jalapeño peppers, finely chopped
• 5 teaspoons salt, in all 
• 1½ cups green onions, thinly sliced, in all
• 2 eggs
• 6 tablespoons unsalted butter, melted
• 2 cups buttermilk
• 4 tablespoons unsalted butter
• 3 cups peeled, diced Louisiana shrimp (about 3 lbs whole shrimp)
• 1 teaspoon minced fresh garlic 
• 1/4 teaspoon ground cayenne pepper 

 Shrimp Cornbread

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• 2 ½ sticks unsalted butter, in all
• ¾ cup all-purpose flour
• 1 pound turtle meat, cut into ½-inch cubes
• 1 cup minced celery
• 2 medium onions, minced
• 1 ½ teaspoons garlic, minced
• 3 bay leaves
• 1 teaspoon oregano
• ½ teaspoon thyme
• ½ teaspoon freshly ground black pepper
• 1 ½ cups tomato purée
• 1 quart beef stock (add turtle bones when making the stock, if available)
• Salt and freshly ground black pepper, to taste as needed
• ½ cup lemon juice
• 5 hard boiled eggs, finely chopped
• 1 tablespoon minced parsley
• 6 teaspoons dry sherry

Commander's Palace Turtle Soup

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• 6 eggs
• 6 oz. Coco Lopez Cream of Coconut
• 2 cups half-and-half
• 1½ cups whole milk
• 1 cup sugar
• 8-oz. can crushed pineapple, juice reserved
• 6 hamburger buns
• 1/2 cup toasted coconut

Tropical Rum Sauce

• 4 oz. Coco Lopez Cream of Coconut
• Reserved pineapple juice
• 1/4 cup sugar
• 1/2 cup half-and-half, or heavy cream
• 1/2 cup coconut rum*

*If coconut rum isn't available, use regular rum in its place.

Pineapple Coconut Bread Pudding

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• 5  eggs
• 1 cup sugar
• ¼ cup butter, soft
• 1 cup cake flour
• 18 oz. dark chocolate, melted

White Chocolate Sauce

• 1 cup white chocolate, chopped
• 1 cup heavy cream
• 2 oz. white rum
• 3 oz. sugar

• 1/2 cup diced celery 
• 1/2 cup diced red bell pepper
• 1 tablespoon chopped garlic
• 1 stick unsalted butter
• 1 cup diced onions
• 2 tablespoons crab base
• 1 cup white wine
• 1 quart heavy cream
• Blonde roux
• 1/2 cup chopped parsley
• 3/4 cup chopped green onions
• 2 lbs lump crabmeat
• 1/2 cup Parmesan cheese
• Flour
• Panko bread crumbs
• Eggwash
• Oil for frying

 Clementine's Crab Cakes

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