This week, I want to share a main dish and a side. Let's start with the main event. 3 cups buttermilk, divided 1 tablespoon cornstarch 1 tablespoon hot sauce 5 whole quail, split in half 2 1/4 cups all-purpose flour, divided 1 tablespoon plus 1/2 teaspoon Creole seasoning, divided 1 teaspoon granulated garlic 1 teaspoon smoked paprika Canola oil, for frying 1 tablespoon butter 4 slices thick-cut bacon, chopped 1 cup heavy cream Hot cooked grits, to serve Garnish: sliced green

Here's a sandwich that is great for football game parties. 1 pound peeled and deveined cooked shrimp, cut into 1/4 inch pieces 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons finely chopped celery 1 jalapeño, seeded and finely chopped 2 tablespoons chopped pickled jalapeño 2 tablespoons chopped green onion 1 teaspoon chopped fresh thyme 1 teaspoon Creole seasoning 1/2 teaspoon lemon zest 1 teaspoon fresh lemon juice 9 top-sliced hot dog bun, halved 1/2 cup butter, melted

How about a coulpe of shrimp recipes this week. Lets start in the oven with this one. 1 pound multicolor carrots, peeled and chopped 1/2 pound parsnips, peeled and chopped 1 pound tricolor potatoes, quartered 1 medium fennel bulb, cored and sliced 2 medium shallots, sliced 4 cloves garlic, smashed 2 tablespoons olive oil, divided 2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1/4 teaspoon crushed red pepper 5 sprigs fresh thyme 1 pound colossal shrimp (8 to

Here's a great dish for putting in the oven and finishing your housework. 1 large sweet onion, cut into wedges 3 large sweet potatoes 4-pound pork shoulder 1/4 cup blackened seasoning 2 tablespoons apple cider vinegar 1 tablespoon cane syrup 1 tablespoon olive oil 1/2 teaspoon kosher salt 5-ounces spring mix lettuce 1/4 cup thinly sliced sweet onion 1/4 cup shaved radish Butter, Salt, and ground black pepper, to serve Preheat oven to 375℉. In bottom of a Dutch oven, arrange o

Let's head to the oven this week for a cople of roasted dishes. Let's start with some yardbird! 4 chicken quarters 2 tablespoons olive oil 1 tablespoon plus 1/2 teaspoon Creole seasoning, divided 1 tablespoon butter 4 ounces tasso, finely chopped 1/2 cup chopped green onion 1/2 cup dry white wine (sub chicken stock) 2 tablespoons chopped fresh parsley 1 cup heavy cream 1 tablespoon hot sauce (optional) Hot cooked rice, to serve Garnish: chopped fresh parsley Preheat oven to 4

Time to spice things up. Let's take some alligator and tasso and prepare it Cajun Style! 2/3 cup plus 2 teaspoons canola oil, divided 1 pound tasso, cut into 3/4-inch pieces 1 cup all-purpose flour 1 cup diced yellow onion 1 cup dice poblano pepper 1/2 cup diced celery 28-ounce can diced tomatoes 4-ounce can chopped green chilies 3 tablespoons tomato paste 3 cloves garlic, minced 1 teaspoon kosher salt, divided 1/2 teaspoon ground black pepper, divided 1 to 1 1/2 cups seafood

Let's go into the bayou for the recipes this week. Here's is tow featuring the Louisiana Yard Dog, Alligator. 3 pounds ground alligator meat 2 pounds ground pork 1/2 pound ground pork fat 1 cup ice water 1/2 cup minced yellow onion 1/4 cup minced celery 1/4 cup miced red bell pepper 1/4 cup minced garlic 1/4 cup minced parsley 1/4 cup sliced green onion 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh sage Creole seasoning, to taste 15 feet hog casing (optional) I

Here's a twist on a New Orleans Classic. 1 pound ground chuck 1/3 pound ground pork 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 teaspoon canola oil 8 slices provolone cheese 4 sesame seed hamburger buns, halved and toasted 1 cup Italian olive salad 12 thin sliced hot capacola 6 thin slices mortadella, cut in half 6 thin slices Genoa salami, cut in half In a large bowl, gently combine beef and pork. Divide mixture into 4 portions, and shape into 4-inch patties (a

Here's a recipe from Antione's. It is featured on their COOLinary menu. 3 cups sliced toasted almonds 1 1/2 cups butter 1 1/2 cups half-and-half 3 whole eggs 1 teaspoon salt 1/2 teaspoon ground white pepper 1 dozen soft shell crabs, cleaned Flour Heat deep fryer to 350℉. Sauté the almonds in the butter until they become golden brown. Keep warm. Make a batter by combining the half-and-half, eggs, salt and pepper. Dredge the crabs in flour, then into the batter then back into t

This week, I though I would share a couple of recipes features on the menus of restaurants participating in COOLinary. Let's start with one form Galatoire"s 2 large ripe tomatoes 1 fryer chicken, cut into 8 pieces 1 teaspoon salt, plus additional to taste Freshly ground black pepper to taste 2 tablespoons butter 8 ounces button mushrooms, sliced (about 2 cups) 1/4 cup finely sliced scallions (white and green parts) 2 tablespoons garlic 1 teaspoon cayenne pepper 1/2 cup white

Skewers are a great appetizer for outdoor grilling. Try this shrimp version. Self-Basting Grilled Shrimp 36 jumbo headless shrimp (about 3 pounds) Motel Butter (recipe follows) 6 10-inch metal or water-soaked wooden skewers Using sharp kitchen scissors, cut along backside of shrimp stopping just before the tails; remove dark vein and discard. Rinse under running water and pat dry. Using your finger, rub inside shell with 1/4 teaspoon Motel Butter. Carefully thread shrimp even

It's grilling time. This week, a couple of backyard options. 2 cups apple juice 2 cups water 1/2 cup packed dark brown sugar 1/2 cup salt 1 1/2 teaspoons pepper 4 chicken leg quarters, trimmed of excess fat and skin Creole seasoning, to taste Combine apple juice, water, brown sugar, salt and pepper in a bowl; stir vigorously until salt is dissolved. Rinse chicken; place into a large zip-top plastic bag. Pour brine mixture over chicken; squeeze air out of the bag and seal. Let

Crabmeat au Gratin is one of my favorite crabmeat dishes. Here's Don's version, which is still on the menu. 1/2 cup celery, chopped fine 1 cup onion, chopped fine 1/4 pound butter 1/2 cup all-purpose flour 13 ounce evaporated milk 2 egg yolks 1/2 cup grated American cheese 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 pound white crabmeat 1/2 pound grated American cheese Sauté onion and celery in butter until the onions are wilted. Blend flour well w

This week, I want to share a couple of recipes from a restaurant I first ate at in my childhood, Don's Seafood and Steakhouse. 1 1/2 cups onions, chopped 1/2 cup celery, chopped 1/4 pound butter 1/2 teaspoon sugar 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 cup bread crumbs 1/4 teaspoon black pepper 4 pounds fillet of red snapper 1 pound shrimp, peeled and deveined 3 stale hamburger buns 4 eggs 1 pound white crabmeat 1/4 cup tomato catsup Boil shrimp, drain water and chop

To steal a phrase from the intrepid hunter Elmer Fudd, this week "Be vewy, vewy quiet, I'm hunting wabbits." Here are a couiple of ways to prepare those wascawwy wabbits. 4 tablespoons butter 1 1/2 cups finely chopped onions, divided 1 1/2 cups finely chopped celery, divided 1 1/2 cups finely chopped bell pepper, divided 2 tablespoons Creole seasoning 1/2 teaspoon hot sauce 1 2/3 cups chopped tasso 3/4 cup tomato sauce 2 pounds rabbit, cut in 1/4-inch pieces 2 cups uncooked r

Here's a quick and flavorful dish for a weeknight meal. 2 onions 2 stalks celery 1/2 bell pepper 4 cloves garlic 3 ounces tomato paste 15 ounces tomato sauce 1 pound peeled and deveined medium raw shrimp 4 ounces canned sliced mushrooms Creole seasoning, to taste 1 quart water 1 pound spaghetti Shaved Parmesan cheese, for garnish Chop onions, celery bell pepper, and garlic; cook in a small amount of oil until wilted. Add tomato paste and tomato sauce. Cook over low fire until

This week, I am sharing a couple of pasta recipes. The first one is perfect for meatless Mondays. 1 bunch asparagus 1 bunch green onions 4 tablespoons butter 2 to 4 tablespoons lemon juice, to taste 6 ounces heavy cream 4 ounces freshly grated Parmesan cheese, plus more for garnish Creole seasoning, to taste 1/2 cup shelled edamame or green peas 1/2 cup thinly sliced carrot 1 pound pasta Cracked black pepper, lemon zest, sliced basil, chopped parsley, for garnish Put a large

Here's a Cajun twist on an Italian classic. Replacing the bacon with tasso gives this a unique flavor. 16 ounces penne pasta 4 egg yolks 2 large eggs 2/3 cup freshly grated Parmesan cheese, divided 2 tablespoons olive oil 1 cup diced tasso 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Garnish: fresh oregano leaves Cook pasta according to the package directions for al denté. Drain pasta. Reserving 1 1/2 cups cooking liquid. In a small bowl, whisk together eg

This week before Mother's day, how about a couple of recipes featuring pork products. Here's a galzed ham just in time for the big day. 1 cup water 8 to 10-pound spiral cut ham 10.5 ounces red pepper jelly 1/2 teaspoon orange zest 1/2 cup fresh orange juice 1/2 cup dry white wine (sub ginger ale for non-alcoholic version) 2 tablespoons Creole mustard 1 teaspoon smoked paprika 1 teaspoon Creole seasoning 1/2 teaspoon fresh thyme leaves Garnish: orange slices, Fresno chili pepp

The sauce that BBQ Shrimp are prepared in is perfect for other seafoods. Here, we give crawfish tails the BBQ treatment. 1 pound of peeled crawfish tails 1/4 pound butter 1/2 cup finely chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon crushed red pepper 1 tablespoon fish sauce 2 teaspoons fresh minced rosemary 1 cup seafood stock 2 teaspoons minced fresh parsley 1 teaspoon kosher salt, or to taste 1/4 teaspoon ground black pepper, or to taste Garnish: lemon wedg