• 2 pounds ground beef
• 2 onions, finely minced
• 4 garlic cloves, finely minced
• 1 cup Italian seasoned breadcrumbs
• ​1 cup Parmesean cheese, shredded
• ​Creole seasoning to taste
• 2 eggs, beaten
• olive oil for frying

Creole Italian Meatballs

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• ​4 medium onions, chopped fine
• ​2 tablespoons olive oil
• 2 small cans tomato sauce
• ​2 small cans tomato paste
• ​4 tablespoons minced garlic
• ​​3 tablespoons minced fresh basil or 3 teaspoons dried
• Creole seasoning to taste
• ​sugar to taste (optional)
• ​Meatballs (click for recipe)
• ​cooked spaghetti
• ​garlic bread

Creole Italian Meatballs and Spaghetti

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• 2 slices high-quality sandwich bread, each slice torn into quarters
• ​3 tablespoons unsalted butter
• salt and freshly ground black pepper
• ​2 tablespoons freshly grated Parmesan cheese
• ​6 medium garlic cloves, minced or pressed (about 2 tablespoons +)
• 2 teaspoons unbleached all-purpose flour
• 1/8 teaspoon red pepper flakes (more to taste)
• ​1 teaspoon fresh thyme leaves, minced
• ​1½ lbs green beans, ends trimmed
• 1 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice

Note: Reduce the amount of garlic for more subtle flavoring.

Garlic-Lemon Green Beans with Toasted Bread Crumbs and Parmesan Cheese

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• 2 tablespoons olive oil or butter
• ​3-4 large cloves garlic, crushed 
• 2 tablespoons finely chopped green onions, white and green parts
• salt and pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• ​1/2 cup dry white wine
• ​1 stick butter at room temperature
• ​2 teaspoons flat leaf parsley, finely minced
• ​36 jumbo shrimp, peeled, tails intact, deveined
• 1/2 cup chopped flat-leaf parsley
• ​1 lb pasta, such as fettucine, cooked according to package directions
• freshly grated Parmesan cheese
• crushed red pepper flakes

Shrimp Scampi

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• 2 1/2 lbs catfish fillets
• ​1 cup breadcrumbs
• ​3/4 cup Parmesan cheese, freshly grated 
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoon unsalted butter, melted
• 1 lemon, cut in wedges
• 1/4 cup fresh parsley, chopped

Catfish Parmesan

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• 2 dozen oysters, fresh in shell preferred
• 1 cup flour
• ​2 eggs
• ​1 teaspoon Dijon mustard
• ​1 teaspoon salt
• ​1 cup fresh dried bread crumbs
• ​1/2 cup Parmesan cheese, freshly grated
• ​1 teaspoon freshly ground black pepper
• ​1 tablespoon chopped parsley
• ​12 cups peanut oil (2 48 ounce containers)

Parmesan Fried Oysters

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• 2 pounds inexpensive beef, cut into 1" cubes
• 1 1/2 cups dry red wine
• 1 1/2 cups water
• 6 cloves garlic, crushed with the back of a knife
• 5 cups Fresh Tomato Sauce
• 2 cups chicken stock or as needed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup cream or half and half
• Salt and pepper to taste
  

• 3 sticks butter, softened
• 6 garlic cloves, minced
• juice and zest of 2 lemons
• 4 tablespoons minced green onions
• 2 teaspoons red chile flakes
• salt and freshly ground pepper 

For the Oysters:

• 24 raw oysters on the half shell
• 1 1/4 cups shredded Parmesan cheese
• lemon wedges and French bread for serving, optional

Dr. Fox's Char-Grilled Oysters

• 1½ lbs butternut squash (1 large), peeled and 3⁄4-inch diced
• Good olive oil
• 1 tablespoon Steen's cane syrup
• Kosher salt and freshly ground black pepper
• 3 tablespoons dried cranberries
• 3/4 cup apple cider or apple juice
• 2 tablespoons cane vinegar
• 2 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 4 ounces baby arugula, washed and spun dry
• 1/2 cup Louisiana pecan halves, toasted 
• 3/4 cup freshly grated Parmesan cheese 

Salad of Arugula, Roasted BUtterbut Squash, Toasted Pecans and Cranberries

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6 veal
shanks, cut 2 inches tall (ask your butcher to cut the shanks for osso bucco and
tie a string around each one so they won’t fall apart when cooking)

For the Rub:

• 3/4 cup kosher salt
• 1/2 tablespoon crushed
  red chili flakes
• 1 tablespoon chopped
  rosemary
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1/4 cup  extra virgin olive oil

To Roast the Veal:

• 1 carrot peeled and cut into
  thirds
• 1 onion peeled and cut into thirds
• 1 celery stalk washed and cut into
  thirds
• 1/2 cup white wine
• 4 cups chicken broth

For the Breading:

• 4 cups dried bread crumbs
• 6 whole eggs
• 1 cup whole
  milk
• 3 cups all
  purpose flour

For the Basil Pesto Sauce

• 1 tablespoon pine
  nuts, not toasted
• 1 clove  garlic, sliced
  thin
• 1/2 teaspoon kosher
  salt
• 1/2 cup extra
  virgin olive oil
• 2 packed cups fresh
  basil leaves
• 2 tablespoons grated Parmigiano Reggiano
• 2 tablespoons  grated Pecorino Romano
• 1/4 cup sour
  cream

Chef Alon Shaya