• 6 duck breasts
• Salt and pepper to taste 
• 1 tbs olive oil

Pecan Sauce               

• 1/2 cup white corn syrup
• 1 cup light brown sugar
• 1/2 stick butter
• 1 cup pecans (pieces or halves) 
• Salt and pepper to taste

Pan Roasted Duck Breast with Pecan Sauce

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• 2 cups pecan halves
• 1 cup plus 1 tablespoon all-purpose flour, in all
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1teaspoon basil (fresh or dried)
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 large egg
• 1 cup milk
• 1 stick butter
• juice from 3 large lemons, seeds removed
• 2 cups chicken or fish stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon chopped parsley
• 6 bass filets
• salt, to taste

• 1 pound basic pie dough (Recipe here)
• 3/4 cup sugar
• 3 each large eggs, beaten
• 1/4 teaspoon vanilla
• 13 tablespoons butter, softened, divided
• 1/4 cup plus 2 tablespoons flour, divided
• 5 to 6 each ripe pears, peeled, cored, and sliced 1/4-inch thick
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon 
• 1/4 cup sliced almonds
• 1/4 cup chopped pecans
• 1/2 cup almond flour
• powdered sugar, for dusting

Chef John Besh's Thanksgiving Pie Tart

• 4 cups diced, peeled apples
• 1 cup chopped celery
• 1 cup water
• 8 cups mashed Louisiana yams (sweet potatoes)
• 2 tablespoons lemon juice
• 1 teaspoon cinnamon
• 1 stick butter
• 1 cup brown sugar
• salt, to taste
• 1 cup chopped pecans
• 1 lemon rind, grated

Louisiana Yam and Apple Stuffing

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• 1 1/2 cups flour
• 3 sticks of butter, at room temperature, in all
• 1/2 cup sugar
• 3 eggs, in all
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup oats
• 1 cup toasted pecans, chopped
• 1/2 cup corn syrup
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla
• zest of 1 orange
• 1/4 teaspoon salt

Apricot Topping

• 1 cup dried apricots
• 1 lime, zested and juiced
• 1 orange, juiced
• 1 vanilla bean, scraped
• 1 1/2 cup sugar
• 1/4 cup water

Caption

Video of Cooking Demonstration Available

• 3 cups self-rising four plus more for dusting hands
• 2 sticks salted butter
• 1 cup Louisiana pecans
• 1/2 teaspoon baking soda
• 1 cup sugar
• 1 cup light brown sugar
• 1 egg
•  2 tablespoons whole milk

• 1 whole chicken (about 4 pounds) 
• Herb mixture (recipe follows)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a loaf of French bread, torn into  3-inch pieces
• 4 cups spinach leaves
• 1/2 cup paper-thin slices of red onion
• 1/3 cup currants
• 1 cup toasted pecans
• 1/3 cup plum vinegar
• 2/3 cup extra virgin olive oil 

Herb Mixture:

• 6 large bay leaves
• Zest of 1 lemon
• 6 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Rotisserie Chicken with French Bread Salad

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• 1 cup peanut oil
• 1 cup brown sugar
• 1 cup Steen's cane syrup
• 1/3 cup molasses
• 4 eggs
• 2 tablespoons vanilla extract
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 cups sifted all purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons. ground cloves
• 2 teaspoons ground cinnamon
• 3/4 cup chopped pecans (optional)

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• 1 ½ pounds baby lettuce (such as oak leaf, arugula, frisée or romaine)
• 1 cup toasted pecan pieces
• 6 ounces sugarcane vinaigrette (recipe follows)
• Salt and pepper, to taste

Sugarcane Vinaigrette (Makes 6 Ounces)

• 1/8 cup Creole mustard
• 1/8 cup Steen’s cane syrup
• ¼ cup sugarcane vinegar
• 1 tablespoon fresh chopped garlic
• 1 cup good olive oil
• 1 tablespoon chopped parsley
• Salt and pepper, to taste

Bread Pudding 

• 8 10 inch loaves of French bread (broken)
• 1 tablespoon butter (softened)
• 5 eggs (beaten)
• 1 cup sugar
• 1/2 tablespoon cinnamon
• 5 cups milk
• 6 ounces butter 
• 7 ounces pineapple (crushed)
• 1 tablespoon vanilla extract
• 1 can condensed milk

Praline Sauce

• 4 tablespoons butter
• 1/2 box of brown sugar
• 1/2 quart heavy cream
• 1/4 cup rum
• 1 cup pecans, chopped

Bread Pudding with Praline Sauce

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