• 1/2 cup grated parmesan cheese
• 1/2 cup mozzarella cheese, in 1/4" - 1/2" chunks
• 1 package frozen spinach, thawed and squeezed dry
• 14 oz can of artichoke hearts, chopped
• 2 teaspoons minced garlic
• 1/2 cup sour cream
• 1/2 cup mayonnaise

Spinach and Artichoke Dip

Click image to enlarge

• 2 cups peeled crawfish tails
• 1 loaf French bread
• 1/2 stick butter
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup diced red bell peppers
• 1 tablespoon minced garlic
• 1/2 teaspoon dry mustard
• 1/2 cup mayonnaise
• 1/3 cup mozzarella cheese
• 1/3 cup Cheddar cheese

• 6-12 freshly shucked Louisiana oysters
• 6 slices of jalapeno
• 2 slices of bacon, cooked and sliced in 1 inch strips
• 6 oz cocktail sauce
• 3 oz shredded mozzarella cheese

Cocktail sauce for the order of 6:

• 4 oz. ketchup
• 1 T. finely chopped celery
• 1 ½ T. horseradish
• ½ T. lemon juice
• Dash Worcestershire sauce
   

Risotto

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 2 cups Arborio rice
• 1 cup white wine
• 2 (32-ounce) cartons low sodium chicken broth
• 1 large tomato, preferably Creole, chopped
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 lbjumbo lump Gulf crabmeat

Flounder

• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, finely chopped
• 4 fresh Gulf flounder filets
• salt and freshly ground pepper to taste
• Chef Danie's House Seasoning (Capone's online store)
• 1/2 cup white wine
• 1 large tomato, preferably Creole, cut into 8 thin slices
• 1 bunch fresh basil leaves
• 2 balls fresh mozzarella cheese, each sliced into 4 even pieces

Garnishes

• micro greens
• Parmesan cheese curl

Gulf Flounder Caprese with Crab Risotto

Click for Video of Cooking Demonstration