• 6 tablespoons extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 3 pounds broccoli, cut into spears
• 1 cup Frascati or other dry white wine
• 1 tablespoon hot red pepper flakes
• Grated zest of 1 lemon
• Grated zest of 1 orange

Broccoli Sautéed in Wine and Garlic

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• 2 fryers, about 3 pounds each, cut into serving pieces
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 medium yellow onion, thinly sliced
• 1 pound fresh button mushrooms, sliced
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 (16-ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley leaves
• 1 bay leaf
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons all-purpose flour
• 1/4 cup sliced pimento-stuffed green olives

For the Meuniere Sauce

• 1 cup white wine
• ¾ cup veal demi glace
• 4 tablespoons chopped shallots
• 1 tablespoon heavy whipping cream
• 2 ounces beurre manié (equal mixture flour and butter, blended  into a paste)
• 1 pound unsalted butter (4 sticks) cut into 8 cubes
• ½ cup lemon juice

For the Crab Reduction

• 2 tablespoons unsalted butter
• 2 shallots, very finely sliced
• 1 carrot, peeled, finely chopped
• 1 pound gumbo crabs
• 4 ounces Jazzmen rice flour
• 2 tablespoons Cognac
• 1/2 cup white wine
• 1 1/2 cups fish stock
• 1 bay leaf
• 1 sprig thyme
• 2 teaspoon tomato paste
• pinch paprika
• pinch cayenne pepper
• ½ cups heavy cream
• salt and freshly ground black pepper, to taste

For the Squash Sauté

• 2 small to medium local zucchini
• 2 small to medium  yellow squash
• 1 tablespoon olive oil
• salt and freshly ground black pepper to taste

To Finish the Dish

• Jazzmen rice flour, for dredging
• kosher salt and freshly ground black pepper
• 4 large eggs
• 3 tablespoons water
• 8 ounces chopped chives, in all
• 8 ounces chopped parsley, in all
• 8 ounces chopped garlic, in all
• 8 ounces clarified butter, in all
• 4 4-ounce portions puppy drum
• 8 10/15 count Louisiana shrimp, peeled and butterflied
• 6 ounces  Meunière Sauce (recipe follows)
• 6 ounces Crab Reduction (recipe follows)
• 8 ounces jumbo lump Louisiana crab meat, picked over for shells and cartilage
• Squash Saute (recipe follows)
• micro greens for garnish (optional)
• edible flowers for garnish (optional)

• 1 lb medium shrimp (about 36), shelled, deveined, shells reserved
• 2 teaspoons Tabasco pepper sauce
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• pinch white pepper
• 4 tablespoons olive oil
• 1 green pepper, cut into 1/2 inch cubes
• 1 red pepper, cut into 1/2 inch cubes
• 4 garlic cloves, minced
• 1 onion, diced (need 1/2 cup)
• 1 tablespoon white wine

Hot Kick Shrimp

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• 2 tablespoons olive oil
• 1 onion, chopped
• 2 celery stalks with leaves, chopped
• 2 red bell peppers, cored, seeded, chopped
• 2 garlic cloves, minced
• 1 lb Italian sausage (sweet or hot) casing removed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon crushed ot red pepper
• 12 ounces, day old crusty Italian bread, cut into 1 inch pieces
• 1 cup Parmesan cheese, fresh grated is ideal
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup dry white wine
• 1½ cup turkey stock (chicken stock OK to use)

Note: While Italian sausage and your favorite thanksgiving turkey may not sound as if they go together, take it from us - great!

Italian Stuffing with Sausage and Parmesan Cheese

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• 4 6 oz trout fillets

• 4 cloves garlic, thinly sliced
• 1  cup diced Creole tomatoes, seeded and peeled
• 2  tablespoons chopped basil
• 1/4 cup Niçoise olives
• 2 tablespoons capers with juice
• 1 cup dry white wine or chicken stock
• salt, to taste
• black pepper, to taste
• 1/2 cup seasoned flour
• 1/4 cup olive oil
• 4 sprigs basil for garnish tomato sauce, for serving 

Chef's notes: Although this recipe has Mediterranean origins, it is similar to many Creole dishes. Any Gulf fish can be substituted for trout.

Fillet of Trout Nicoise

Video of Cooking Demonstration Available

• 2 1/2 cups rice
• 1/2 cup finely chopped white onion cup unsalted butter
• 1/2 cups crab stock
• 2 1/2 cups white wine
• 1/2 cup freshly grated Italian Parmesan
• 8 ounces jumbo lump crabmeat
• 1 tablespoon of saffron
• salt, to taste
• pepper, to taste

Saffron and Crab Risotto

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• 5 tablespoon unsalted butter
• 1 pint oysters with their liquor, jarred or freshly shucked, about 2 dozen*
• 1/4 cup flour
• 2 celery stalks, minced
• 1 medium yellow or white onion, minced
• 1¾ cup milk
• 1/4 cup cream (can use all milk if you want)
• 1/4 cup white wine
• Splash of Tabasco, Crystal, or other hot sauce
• Salt (careful oysters may be briney)
• Freshly ground black pepper
• 1/2 cup parsley, minced

*Notes: You may be able to find refrigerated jarred oysters (without shells) near the seafood counter at your local grocery store. If you use freshly shucked oysters, be sure to save the juice, or liquor, that comes out of the shells. You will need it for the stew. 

Oyster Stew

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• 4 cups turkey stock or chicken broth
• 1/4 cup turkey fat from roast turkey
• 1/4 cup plain flour

Holiday Turkey Gravy

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• 1 (8-ounce) package angel hair pasta
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 pound sliced mushrooms
• 1/2 cup chopped green onions
• 1/3 cup chopped minced garlic
• 1 tablespoon cornstarch
• 1 (12 ounce) Can evaporated skim milk, divided
• 1/3 cup white wine or cooking wine
• 1 cup packed fresh baby spinach leaves
• 1 pound lump or white crabmeat, picked through for shells
• Salt and pepper to taste
• 1/3 cup grated Parmesan cheese

Crabmeat Angel Hair Pasta

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