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

This week, I want to put a twist on traditional dishes. The first is to substitute orzo for other pasta in pastalaya. 2 tablespoons butter 12 ounces andouille sausage, cut into 1/4-inch slices 1 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 cup chopped yellow onion 3/4 cup chopped red bell pepper 3/4 cup green bell pepper 1/2 cup chopped celery 2 teaspoons minced garlic 2 sprigs fresh thyme 1 bay leaf 32 ounces chicken stock 28-ounce can crushed fire-roaste

Let's visit our neighbors to the south with some Mexican cuisine this week. Let's start with some Carnitas. 3-pound pork butt Salt and pepper to taste 1 teaspoon canola oil 1 1/2 cups lager-style beer (sub ginger ale for non-alcoholic version) 1 large onion, coarsely chopped 6 cloves garlic, smashed and coarsely chopped Coarsely chopped jalapeño or serrano pepper to taste 1 tablespoon chili powder 1 teaspoon cumin 3/4 cup fresh orange juice 1 long strip of orange peel, any p

Time to dive into my Asian flavors. Here's a stir-fry dish. The sticky rice recipe is coming Thursday. 1 pound peeled and deveined 16/20 shrimp 2 teaspoons soy sauce 2 teaspoons rice wine (or cane) vinegar 1 tablespoon finely minced garlic 1 tablespoon finely grated fresh ginger Canola oil 2 bunches green onions, white bottoms, cut into 1-inch pieces 2 red bell peppers, cut into i-inch squares 2 bunches green onion tops, cut into 1-inch pieces Hot pepper flakes (optional) Gar

Pork roast have always been a staple of the Centola family holiday table. Here's a different take on the traditional rotisserie prepared that we serve. 1 (6-8 pound) pork shoulder roast 6 large garlic cloves Creole seasoning 1/3 cup canola oil 2 large yellow onions, sliced thick 3 garlic cloves, minced 1 1/2 cup apple cider or apple juice 6 cups chicken stock 2 bay leaves Cut 24 (1-inch deep) slits evenly around pork roast using a sharp thin knife. Quarter each peeled garlic

Easter is this Sunday. If you're not having a crawfish boil, I thought I would share a couplle for large roast recipes that are perfect for the center on your plate. 1/3 cup kosher salt 3 tablespoons finely minced fresh parsley 1 tablespoon finely minced fresh thyme 1 tablespoon freshly cracked black pepper 1 (10-12 pound) beef rib roast Blend salt, parsley, thyme, and black pepper. Rub mixture evenly over entire rib roast; cover and chill form up to 72 hours. Before roasting

When Emeril moved to New Orleans, he quickly started using all the local ingredients. Here's a simple but elegant pasta. 2 tablespoons butter 2 tablespoons Emeril’s Essence (or Creole seasoning) 1 pound crawfish tails 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon Crystal hot sauce 2 cups heavy cream Salt and pepper 1/2 cup grated Parmigiano-Reggiano cheese 1/4 cup chopped green onions 1 pound fresh fettuccini, cooked a