• 1 tablespoon olive oil
• 4 tablespoons butter
• 2 pounds cooked crawfish tails, pre-seasoned
• 4 medium white onions, diced
• 5 large baking potatoes, cut into bite-sized pieces
• 1 pint heavy cream
• chives, chopped, for garnish salt, to taste
• pepper, to taste
• 2 ounces cognac
• shrimp stock

Crawfish Bisque

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Bread Pudding

• 6 croissants
• 2 cups heavy cream
• 3 eggs
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup pumpkin puree

Louisiana Molasses Gastrique

• 1/2 cup Louisiana molasses
• 1/3 cup bourbon
• 2 tablespoons champagne vinegar

Candied Pecans

• 1/3 pound Louisiana pecan pieces
• 1/4 cup powdered sugar

Pumpkin Bread Pudding with Louisiana Molasses Bourbon and Candied Pecans

For the crust

• 1½ cups all-purpose flour plus extra for rolling
• 2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1½ sticks (12 tablespoons)   unsalted butter, cut into small cubes
• 5–7 tablespoons ice water

For the filling

• 1 large egg
• 5 large egg yolks
• 2⁄3 cup cane syrup ( we use  Steen’s)
• 2⁄3 cup light brown sugar
• 1⁄2 cup heavy cream
• 1⁄4 teaspoon salt
• 1 stick unsalted butter, cut into small pieces
• 1 teaspoon vanilla extract
• 1½ cups pecan pieces

Classic Pecan Pie

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• 1/4 cup ginger, unpeeled and sliced
• 1/4 cup bell pepper, chopped
• 4 to 6 tablespoons olive oil, in all
• 1/2 cup Marsala wine
• 3/4 cup brown sugar
• 1 1/2 cups demi-glace
• Salt, to taste
• 1/2 teaspoon pepper, plus additional to taste
• 1 cup granulated sugar
• 3/4 cup water
• 1/4 cup each of chopped mango, kiwi and raspberries
• 1/2 cup white wine
• Juice of 3 lemons
• 1/2 cup heavy whipping cream
• 2 sticks (1/2 pound) butter, softened
• 1 tablespoon Creole seasoning
• 1 teaspoon granulated garlic
• 1 cup corn flour (finely ground corn meal)
• 12 shucked Louisiana oysters

Chef's note: Demi-glace can be purchased pre-made in gourmet food stores and on-line. If it is not available, 5 cups low-sodium beef broth, reduced to 1 1/2 cups can be substituted for the demi-glace in this recipe.

 Oysters ala Cafe Giovanni

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• 5 cups crushed tomatoes (boiled and peeled)
• 4 cups tomato juice
• 1 cup chicken broth
• Fresh Basil
• 1 cup heavy cream
• ¼ lb butter
• salt and pepper to taste

• 4 pounds butternut squash, roasted and pureed
• 5 tablespoons unsalted butter
• 2/3 cup yellow onions, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon Madras curry powder
• 1 tablespoon roasted garlic puree (substitute π tsp. garlic powder)
• A pinch of ground allspice 
• 6 cups water
• 1/4 cup canned pumpkin puree
• 2 tablespoons chopped ginger
• 1 Granny Smith apple, peeled, cored and diced
• 1/4 cup heavy cream, heated to 155° F
• 1/4 teaspoon habañero hot sauce
• Fresh chopped tarragon (optional)

Roasted Butternut Squash And Pumpkin Soup

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• 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).

• 48 slices white bread
• 16 ounces fresh mushrooms, finely chopped
• 2 tablespoons all-purpose flour
• 1 cup whipping cream
• 1 tablespoon chopped parsley (optional)
• 2 tablespoons chopped chives
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Caption

Video of Cooking Demonstration Available

• 3 Mirlitons, peeled and diced ¼ inch
• 1 large carrot, peeled and diced ¼ inch
• 1 medium yellow onion, peeled and diced ¼ inch
• 1 rib of celery peeled and diced ¼ inch
• 1/2 lb butter
• 1/2 lb flour
• 2 quarts crab stock or (fish bouillon cubes)
• 2 cups Sauterne (Riesling will work too),white wine
• 1 teaspoon liquid crab boil
• 1 bay leaf
• 1 ½ quarts heavy cream
• 1 pound jumbo lump crab meat (or crab claws)
• Chopped parsley and paprika for garnish
• Salt and white pepper for seasoning

 Mirliton Crab Bisque

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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