• 1/2 cup white wine
• 1 shallot, minced
• 1 sprig thyme
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 1 tablespoon white wine vinegar
• juice of 1/2 lemon
• 4 egg yolks
• 1 cup clarified unsalted butter (at 135˚-145˚F)
• pinch of cayenne pepper
• salt and Tabasco sauce to taste

Besh Basic Hollandaise Sauce

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• 1 tablespoon butter, unsalted
• 1 bunch of asparagus, thinly sliced
• 1 teaspoon garlic, chopped
• 1 teaspoon shallots, chopped
• 1 teaspoon fresh thyme, chopped
• 4 eggs
• 1 1/2 cups heavy cream
• 1 teaspoon parsley, chopped
• 1 teaspoon chives, thinly sliced
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Crust:

• 1 1/4 cups of flour
• 8 tablespoon cold butter, cut in cubes
• 1/4 teaspoon salt
• 4 tablespoon ice water

Asparagus Quiche

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• 1/4 cup Louisiana popcorn rice
• 1 pound pork shoulder, cut into 1-inch cubes
• 4 tablespoons vegetable oil
• 1/4 pound duck livers, cleaned of veins and fat
• 1 onion, small dice
• 5 cloves of garlic, minced
• 1 teaspoon cayenne pepper
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, snipped
• 1 bunch green onion, finely sliced
• kosher salt, to taste
• black pepper, to taste

Dough

• 4 cups all purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 2 eggs
• 1 cup milk

Country-Style Meat Pies

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Pound Cake

• 2 cups corn flour
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 7 whole eggs
• 1 cup sour cream
• 1/2 tablespoon salt
• 3/4 pound butter (melted)
• 3/4 tablespoon baking powder

Port Salut Icing

• 1/2 quart heavy cream
• 1/2 quart half and half
• 1/4 ounce fresh thyme
• 1 garlic clove minced
• 1 shallot diced
• 1 bay leaf
• 6 ounces port salut cheese
• 1/2 teaspoon butter
• 2 ounces brandy
• 8 ounces crab meat
• salt and pepper to taste

Pepper Sprinkles

• 1 green bell pepper, very small diced
• 1 red bell pepper, very small diced
• 1 yellow bell pepper, very small diced

Crab Pound Cake

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• 3 cups flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 large eggs
• 1/2 pound butter, melted
• 1 onion diced
• 1 red bell pepper diced
• 1 yellow bell pepper diced
• 4 ears roasted sweet corn
• black pepper and cayenne to taste
• 1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

• 4 Creole tomatoes
• 2 cups mayonnaise
• 1 tablespoon paprika
• black pepper and cayenne to taste

Roasted Sweet Corn and Crawfish Griddle Cake

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• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 3 cups self-rising four plus more for dusting hands
• 2 sticks salted butter
• 1 cup Louisiana pecans
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup light brown sugar
• 1 egg
•  2 tablespoons whole milk

• 16 ounces ricotta cheese
• 1/2 cup finely grated parmesan cheese (use micro-grater)
• 3 eggs, beaten
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon salt
• 1 cup flour, more or less as needed

• 1 1/2 cup all purpose flower
• 1 1/2 tsp sugar
• 1/2 tsp kosher salt
• 1/4 cup lard
• 1/4 cup butter
• 1/4 cup ice cold water
• 3 egg yoks
• 1 tbs orange zest
• 1 12 oz can sweetened conedsed mik
• 2/3 cup frresh squeezed orange juice
• 4 oz semi-sweet chocolate
• 1/4 cup heavy cream
   

Caption

• 2 eggs
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1 lemon zested
• 4 drops Tabasco
• 3 tablespoons Creole mustard
• 2 cups salad oil
• 1 pinch salt
• 1 Pinch black pepper

Note: This is delicious over fish, crab and as a dressing for salads. Shown with cod.

 Lemon Creole Mustard Aioli

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