Croquettes

• Olive oil
• 3 pounds of ham, cooked and diced
• 1 yellow onion, diced
• 2 red bell peppers, diced 2 cloves of garlic, crushed
• 2 tablespoons of tomato paste
• 1/2 cup of parsley, chopped
• 1/2 cup of cilantro
• 1/2 teaspoon of nutmeg
• 1 teaspoon of cumin
• 1 teaspoon of Creole seasoning
• 1/4 teaspoon salt and ground black pepper
• 1/2 cup of flour
• 1/2 cup of heavy cream
• 1/2 cup of thawed frozen crawfish tails or 1/2 cup of cooked small shrimp
• 1 cup of bread crumbs
• 1/4 cup of Parmesan cheese
• 4 eggs
• Cooking oil

Creamy Salsa Verde

• 1/4 cup of cilantro
• 1/4 cup of parsley
• 1 clove of garlic
• 1/3 cup of olive oil
• 1 squeezed lime
• Salt and ground black pepper to taste

Ham, Shrimp or Crawfish Croquette

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• 7 cups water
• 2 teaspoons salt
• 2 cups polenta
• 1/4 cup unsalted butter, cut into small cubes 
• 1 cup freshly grated Parmegiano-Reggiano cheese

Creamy Polenta with Parmesan Cheese

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• 1 trimmed beef tenderloin (about 4 pounds)
• salt and pepper to taste
• 3/4 teaspoon dried thyme leaves, in all
• 2½ cups crumbled blue cheese, in all 
• 1/3 cup plain dry bread crumbs
• 3 tablespoons olive oil, in all
• 1 cup port wine
• 1 cup plus 2 quarts chicken broth, in all
• 1 large onion, chopped
• 1 pound pearl barley
• 1 heaping cup dried mushrooms (about 1 ounce) cut into bite-size pieces if large
• 1 cup dry white wine
• 7 ounces prewashed baby spinach
• 1 cup coarsely grated Parmesan cheese
• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Beef Tenderloin with Blue Cheese

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• 1/2 lb kale, washed and central rib removed, finely chopped
• 6 cups of water
• 1½ teaspoons salt
• 3/4 cup cornmeal, stoneground preferred, finely ground will turn this into porridge
• 4 large garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Freshly ground pepper to taste

Kale And Cornmeal Soup

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• 1 bag (12 oz) Green Giant broccoli & cheese sauce
• 1 container (8 oz) chive and onion cream cheese spread
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup milk
• 1 can (14 oz) artichoke hearts, drained, coarsely chopped
• 1/4 cup roasted red bell peppers (from a jar), drained, chopped
• 1/4 teaspoon ground red pepper (cayenne)
• 1 loaf (16 inch) baguette French bread, cut into 1/4-inch slices

Broccoli Artichoke Dip

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• 2 medium yellow turnips (about 3+ lbs total)
• 1 large head garlic cloves, separated and peeled
• 1 large onion, chopped
• 1/2 cup Parmesan cheese, freshly grated
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1 teaspoon salt
• 1/2 teaspoon freshly round black pepper
• 1 cup milk (approximately), heated

Mashed Yellow Turnips With Parmesan

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Broth

• 1 lb medium-sized shrimp, peeled, deveined, shells reserved
• 1 medium-size onion, quartered
• 1 celery stalk, cut into thirds
• 1 carrot (optional), peeled and cut into thirds
• 4 sprigs fresh Italian parsley, flat leafed
• kosher salt
• 5 cups of water
• 4 tablespoons olive oil

Risotto

• 1 clove garlic, chopped
• 2 tablespoons butter
• 1/4 cup onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 fresh or canned plum tomato, peeled, seeded and diced
• 1/4 cup Parmesan cheese, finely grated

Note: This recipe by the director of the movie The Big Night

Stanley Tucci's Risotto With Shrimp

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• 1 cup Italian bread, cubed
• 1/2 cup almonds, sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons freshly grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 2 tablespoons low-sodium chicken broth
• 8 chicken tenders, trimmed, 1 lb
• 1 tablespoon olive oil

Sauce

• 1 cup jarred roasted red peppers, drained
• 1 cup Roma tomatoes, seeded, chopped
• 1/4 cup low-sodium chicken broth
• 2 teaspoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon fresh lemon juice
• salt and red pepper flakes to taste

Almond-Crusted Chicken With Romesco Sauce

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• 2 sticks butter, at room temperature
• ​1 teaspoon salt
• ​1 pinch black pepper
• ​1 pinch ground red pepper or cayenne
• ​1 tablespoon chopped fresh chives
• ​1 tablespoon chopped fresh parsley
• ​1 small lemon, zested and juiced
• ​1/4 cup finely grated Parmesan
• 36 jumbo headless Louisiana shrimp (about 3 pounds)
• 6 10-inch metal or water-soaked wooden skewers

Self-Basting Grilled Shrimp

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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

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