• 1 lb crabmeat
• 1 tablespoon butter
• 4 cloves garlic, chopped
• 1/3 cup green onions, chopped
• 1/4 cup fresh parlsley, chopped
• 1 tablespoon Old Bay Seafood seasoning
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon fresh basil, chopped

Crab Cakes

Click image to enlarge.

Pasta

• 1 pound of penne pasta or pasta of your choice
• 1 cup yellow onion, chopped
• 1/2 cup green onions, chopped
• 6 tablespoons unsalted butter
• 5 cloves of garlic, minced
• 1/4 cup of dry white wine
• 2½ tablespoons of a Cajun seasoning
• 2 cups of heavy cream
• 1/2 cup of grated pepper jack cheese
• 1 cup of grated Parmesan cheese
• Juice of 1/2 of a lemon
• 20 fresh Louisiana oysters

Oyster Coating

• Combine 1 cup of cornflower fish fry (any), ¾ cup of corn meal, and 1/2 teaspoon of Creole Seasoning

O’Henry’s Oysters Acadiana

Click image to enlarge

• 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus salt to taste
• 1½ lbs peeled and deveined Louisiana shrimp
• 1/4 cup fresh satsuma or orange juice
• 3 tablespoons good-quality tequila
• 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
• 4 cloves garlic, minced
• 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
• 1 cup heavy cream
• 3/4 pounds bow tie pasta
• 4 green onions, white and green parts, thinly sliced
• freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

Click image to enlarge

• 3 teaspoons salt, plus more to taste
• 1 1⁄2 lbs Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
• 3⁄4 cup heavy cream
• 3 shallots, finely diced (scant 1⁄2 cup) 
• 1⁄4 teaspoon crushed dried red chile flakes
• 1⁄2 teaspoon freshly ground black pepper
• One 9-ounce jar roasted red peppers or piquillo peppers, with their liquid
• 8 ounces extra-sharp cheddar cheese, coarsely grated (about 2 cups)

Pimento Cheese Potato Gratin

Click image to enlarge

For the Topping

• 4 slices white sandwich bread, torn into quarters
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cups canned fried onions (about 6 ounces)

For the Beans

• Salt
• 2 pounds green beans, trimmed and cut into 2-inch pieces
• 1/2 ounce dried porcini mushrooms
• 6 tablespoons unsalted butter
• 1 medium onion, minced
• 3 medium garlic cloves, minced
• 12 ounces white button mushrooms, cleaned, sliced 1/4-inch thick
• 12 ounces cremini mushrooms, cleaned, sliced 1/4-inch thick
• 2 tablespoons fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 tablespoons all purpose flour
• 1 cup chicken broth
• 2 cups heavy cream

Modern Green Bean Casserole

Click image to enlarge.

Bread Pudding

• 3/4 lb airy French bread, sliced 1½ inches thick
• 1 cup raisins (dark raisins preferable)
• 24 large eggs
• 1½ quarts heavy cream (6 cups)
• 2½ cups sugar (divided)
• 4 teaspoons ground cinnamon (divided)
• 1 teaspoon ground nutmeg
• 4 tablespoons unsalted butter, chopped
• Irish whiskey sauce (recipe included)

Irish Whiskey sauce

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 7 egg yolks
• 1/4 cup Irish whiskey

Bread Pudding With Irish Whiskey Sauce

Click image to enlarge

Crust

• 1/2 cup plus 2 teaspoons unsalted butter
• 1/4 cup granulated sugar
• 1 egg
• 1/4 teaspoon vanilla extrract
• 1½ cups all-purpose flour
• Pinch of salt

Pecan topping

• 3¼ cups (about 13 ounces) coarsely chopped pecans
• 1/2 cup dark brown sugar
• 1/4 cup light brown sugar
• 1/2 cup honey
• 1/2 cup plus 1 tablespoon unsalted butter
• 1/4 cup cream
• 1 teaspoon vanilla

Honey Pecan Bars

Click image to enlarge (photo jjava)

• 2 cups vanilla wafer crumbs, about 60 wafers
• 1/3 cup butter, melted
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 3/4 cup fresh citrus juice with pulp, frozen, then defrosted to slushy consistency
• 1 cup (1/2 pt.) heavy cream, whipped

Citrus Pie

Click image to enlarge

• 2 tablespoons butter
• 1/2 bunch celery, finely chopped
• 1/2 onion, finely chopped
• 1/8 cup garlic, minced
• 1 bay leaf
• Pinch of dried tarragon
• Pinch thyme
• Pinch of paprika, white pepper and cayenne
• 1 cup white wine
• 1 lb shrimp 36/40 count, peeled and deveined
• 1/2 cup flour
• 1/2 jar shrimp base
• 1 quart heavy cream
• 1 cup blonde roux (1/2 cup butter & 1/2 cup flour)
• 2 oz cream sherry
• 1 lb roasted sweet potato pulp (canned)
• 1½ cups sweet corn, boiled & cut from the ear (frozen may be substituted)

Sweet Potato, Shrimp and Corn Bisque

Click image to enlarge

Peach Cobbler

• 10  ripe peaches, preferably Louisiana Ruston, cored and sliced
• 1 tablespoon fresh lemon juice
• 1/2 cup granulated sugar
• 1 cup dark brown sugar
• 1/4 cup flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons butter
• pinch kosher salt

Shortbread Topping

• 1 stick  butter
• 3/4 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon cinnamon
• 1 pound  flour

Buttermilk Ice Cream

• 8 egg yolks
• 1 pound plus 1/4 cup sugar
• 2 vanilla beans
• 2 quarts buttermilk
• 1 quart heavy cream

Peach Cobbler with Buttermilk Ice Cream

Click image to enlarge.