• 1/2 cup (1 stick) butter
• 1/2 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream

Toffee Sauce

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• 3/4 cup chopped fennel (bulb only)
• 1/4 cup chopped leeks (green and white parts)
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped scallions (green and white parts)
• 1/4 cup chopped celery
• 1/4 cup ketchup
• 2 1/2 cups chopped frozen spinach (cooked and drained)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground anise
• 2 teaspoons Worcestershire sauce
• 1/4 cup Herbsaint or Pernod liqueur 
• 1 cup melted salted butter
• 1/2 cup seasoned dried breadcrumbs
• 1 cup heavy whipping cream

Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.

Galatoire's Spinach Rockefeller

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• 2 teaspoon fresh lime juice
• 1 teaspoon. fresh lemon juice
• 1 tablespoon superfine sugar
• 1½ oz. gin
• 1 oz. heavy cream
• 1⁄4 teaspoon orange flower water
• 1 egg white
• 1 oz. cold seltzer

Ramos Gin Fizz

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• 1 large loaf of French bread cut into cubes 6 cups in all
• 2½ cups whole milk
• 4 large eggs
• 10 ounces white sugar (1¼ cups)
• 1½ teaspoon cinnamon,
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground nutmeg
• 1 stick unsalted butter melted (4 ounces)
• 1 cup (optional) pecans, walnuts, fruit cocktail, raisins, chocolate chips, white chocolate, dried fruit, bananas etc, or a mixture.

For the Hard Sauce

• 3 tablespoons butter
• 3 teaspoons vanilla extract
• 1/2 cup sugar
• 1/4 teaspoon nutmeg
• 1 tablespoon flour
• 1 cup heavy cream
• 1 ounce dark rum

New Orleans Bread Pudding with Hard Sauce

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For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)

• 2 pounds leeks
• 1/2 cup sun dried tomato pieces
• 3 tablespoons unsalted butter or margarine
• 1 cup chopped onion
• 1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
• 4 cups shiitake mushrooms, sliced
• 3/4 cup champagne (or dry sparkling wine), in all (optional)
• 2 cups chicken stock (salt-free)
• 2 cups heavy cream
• 1 cup grated Gouda cheese

Leek, Sun Dried Tomato and Shiitake Mushroom Bisque

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For the Crawfish Filling:

• 1/2 cup butter
• 1/4 cup flour
• 1 cup chopped onion
• 2 teaspoon garlic, minced 
• 1/3 cup diced bell pepper
• 3 tablespoons chopped parsley
• 1 tablespoon chopped celery
• 1/2 tablespoon minced shallot
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• dash cayenne pepper
• 1/8 teaspoon thyme
• 2 lbs crawfish tail, fat included
• 1 oz brandy
• 2 oz heavy cream

For the Pie:

• 2½ cups sifted flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, cut into small pieces
• 1/2 cup ice water

Louisiana Crawfish Pie

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• 1 1/2 cup milk
• 1/2 cup heavy cream
• 1 1/2 pint freshly shucked oysters (about 30 minimum), reserve oyster liquor
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 3 tablespoons butter
• 2 tablespoons scallions, thinly sliced

Simple Oyster Soup

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• 1 large egg white
• 1/4 cup granulated sugar
• 1 1/2 cups ground Brazil nuts

Filling

• 2 satsumas (tangerines or tangelos may be substituted)
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1/4 cup fresh lemon juice
• 4 tablespoons (1/2 stick) unsalted butter
• 1 tablespoon orange liqueur e.g.Cointreau

Topping

• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon orange liqueur e.g. Cointreau

Satsuma Tart

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• 2 tablespoons unsalted butter
• 1 large green bell pepper, cored seeded finely chopped
• 3 scallions, finely chopped
• 2 garlic cloves, minced
• 4 cups thawed frozen corn kernals
• 3/4 cup heavy cream
• 1½ cups milk
• 5 large eggs beaten
• 1 teaspoon salt
• 1/2 teaspoon white pepper

Tender Corn Pudding

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