Marinade

• 1 cup olive oil
• 2 tablespoons garlic, minced
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 1/2 teaspoons fresh rosemary, chopped
• 1 teaspoon hot chile pepper, chopped; e.g. jalpeno or serrano

Seafood Salad

• 3/4 lb mussels
• 1/2 lb littleneck clams
• 1 cup dry white wine
• 1 tablespoon garlic, chopped
• Pinch crushed red pepper flakes
• 3/4 lb clamari, slice body into 1/4-inch rings and tentacles halved
• 1 cup celery, diced
• 1 cup fennel, diced

Cannellini Salad

• 1 quart cannellini beans, cooked
• 1 cup cherry tomatoes, oven dried
• 3 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons shallots, minced
• 3 lemons, juiced
• 2 tablespoons hot chile oil
• 1 1/2 cups olive oil
• kosher salt and freshly fround black pepper

Ligurian Seafood Salad

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• 1 dozen freshly shucked Louisiana oysters
• 1 cup seasoned seafood breading (fish fry)
• Oil, for frying
• 1 cup fresh baby spinach
• 4 slices Provolone cheese
• 4 slices ripe tomato
• 6 slices crisply fried thick cut bacon
• 4 slices wheat bread, lightly toasted
• 1/4 cup each mayonnaise and Creole mustard, combined

Gattuso's Fried Oyster Club Sandwich

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• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 carrot, diced
• 1 stalk celery, thinly sliced
• 6 - 8 cloves garlic, thinly sliced
• 1 1/2 pounds ground meat, 85% lean
• 1 teaspoon dried Italian herb mix, or to taste
• 1 cup black olives, pitted and quartered lengthwise
• 1/4 cup colossal green olives stuffed with sundried tomatoes
• 1 pound cherry tomatoes, halved or quartered
• 1/2 cup tomato paste
• 1 15-ounce can artichoke hearts in water, drained and quartered
• up to 1 cup chicken broth, in all
• salt and pepper to taste
• handful fresh basil leaves, torn into pieces
• 1 pound penne pasta
• 1 pound broccoli florets
• freshly grated Parmesan cheese
• crushed red pepper flakes

Pasta Primavera

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• 2 cups of Yellow Onions (chopped)
• 3/4 cup of Celery (chopped)
• 3/4 cup of Yellow Pepper (chopped)
• 3/4 cup of Red Bell Pepper (chopped)
• 1 large clove of Garlic (chopped)
• 1/4 cup of Green Onion (white bottoms – chopped)
• 1/3 cup of Green Onions (green tops – chopped)
• 1/4 cup of Parsley (finely chopped)
• 8 ounces Crushed Tomatoes
• 1 teaspoon of Smoked Paprika
• 2 teaspoons of Flashover Creole Seasoning or your favorite Creole Seasoning
• 1/2 teaspoon of fresh ground Black Pepper
• 1 Bay Leaf
• 1/2 pound of Applewood Smoked Bacon (Steak Cut, diced)
• 1 pound of Andouille Sausage (diced)
• 1 pound of Smoked Duck Breast (diced)
• 3 1/2 cups of Chicken Stock plus 1/4 cup of Chicken Stock to deglaze
• 16 ounces of HINODE Black Rice

Forbidden Jambalaya

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• 1½ pounds ripe tomatoes, preferably Creole, cored and quartered
• 3 tablespoons olive oil
• 3/4 teaspoon salt, plus salt to taste
• 1½ lbs peeled and deveined Louisiana shrimp
• 1/4 cup fresh satsuma or orange juice
• 3 tablespoons good-quality tequila
• 1/3 cup raw hulled green pumpkin seeds (look in the bulk bins at your grocer)
• 4 cloves garlic, minced
• 2 minced chipotle chiles en adobo, plus 1-2 teaspoons sauce
• 1 cup heavy cream
• 3/4 pounds bow tie pasta
• 4 green onions, white and green parts, thinly sliced
• freshly grated Parmigiano-Reggiano cheese

Tequila Shrimp Pasta with Tomato Cream Sauce

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• 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
• Cooking oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 cup dark beer
• 1 large yellow onion, cut in half and thinly sliced
• 1 cup seasoning ham, diced into 1/4-inch pieces
• 6-8 clove garlic, cleaned and coarsely chopped
• 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
• 1 (28-oz) or two 15-oz cans golden hominy, drained
• 1 (15-oz )can diced tomatoes in juice
• 2 teaspoons dried oregano
• 1 cup chicken or beef broth
• Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

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• 1 boneless leg of lamb
• salt & pepper to taste
• 1/4 cup ground coriander
• 4 cups white wine
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 4 cloves garlic
• 5 ancho chiles
• 1/2 cup tomato paste
• 2 corn tortillas
• Cooking oil, as needed
• 2 cups black beans, cooked
• 2 tablespoons chopped garlic, in all
• 1 tablespoon chopped shallot
• 1/2 red onion, diced
• 1  Roma Tomato, seeded, diced
• 1 jalapeño, minced
• 1 tablespoon chopped fresh cilantro
• 1/2 avocado, peeled
• 1 cup lettuce, shredded

Citrus and Ancho Braised Lamb Tostados

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•  4 (6 oz.) sirloin strip steaks
• 1 tablespoon Montreal Steak seasoning
• 4 tablespoons olive oil
• 1 yellow onion, diced
• 3 Red Bliss potatoes (about ½ lbs diced in ½” cubes)
• 1 green bell pepper cored, seeded, and thinly sliced
• 1 cup sliced cremini mushrooms
• 1 can (14 oz.) artichoke hearts, drained and chopped
• 4 cloves garlic, peeled, thinly sliced
• 2 tablespoons capers
• 1 (14.5 oz.) can diced tomatoes with basil
• 2 teaspoons fresh chopped oregano or 1 teaspoon dried
• 3 sprigs fresh lemon thyme, optional
• 1/8 teaspoon red pepper flakes
• Salt and black pepper

Skillet Steak alla Pizziaolae

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• 4 ripe tomatoes
• 1 fryer chicken cut into 8 pieces
• 2 teaspoons salt, plus additional to taste
• freshly ground black pepper to taste
• 2 tablespoons salted butter
• 1 celery stalk, diced, about 1/2 cup
• 1 green pepper, diced, about 1 cup
• 2 onions, diced, about 1 1/2 cups
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon hot paprika
• 3 cups chicken stock
• 3 cups steamed wite rice
• 1/4 cup curly parsley, chopped for garnish

Galatoire's Chicken Creole

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• vegetable oil for frying
• 2 green tomatoes, peeled, slices1/4-inch thick
• 1 tablespoon Creole seasoning
• 1 cup  flour seasoned with 2 teaspoons Creole seasoning
• 1 cup Panko bread crumbs
• 2 eggs beaten with 1 cup milk
• Tasso Tartar I (recipe follows)
• 1 pound jumbo lump Louisiana crab meat

Tasso Tartar

• 3 ounces  tasso ham, chopped
• 1/2 cup chopped shallot
• 1/4 cup chopped red onion
• 2 tablespoons chopped celery
• juice of 1 lemon
• 1 clove  garlic, crushed
• 1 cup mayonnaise
• pinch cayenne
• 1 teaspoon Creole mustard
• pinch sugar
• pinch kosher salt

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