Wolfe’s Buffalo Shrimp and Cool Cucumber Relish

Buffalo Shrimp Hot Sauce 1 cup Crystal hot sauce ½ tsp. chopped garlic ½ oz. Creole mustard ¾ oz. honey 2 each sprigs fresh thyme 1 each bay leaves butter to taste (around 2 ½ oz.) Tabasco to taste Bring to a boil and turn down to a simmer for 10 minutes Mount with butter and season with Tabasco for desired heat index. Cool Cucumber Relish 1 each English ...

Herb Stuffed Porchetta with Fruited Mostarda

Try serving this delicious herb-stuffed pork loin with a fruited mustard garnish during the holidays. Since the butterfly pork loin is rolled into a pinwheel flecked with green herbs, it makes a festive presentation. The fruited mustard relish, tinged with honey, is fragrant with apples, currants, figs, pears, raisins, and orange zest. The best part is that ...

Seared Yellowfin Tina

Seared Yellowfin Tuna with fennel, olives, and oranges. 4 oz. yellowfin tuna (thick cut) 6 pieces green pitted olives 4 oz. shaved fennel 8 orange Supremes 5 thin slices red onion 1 oz. olive oil 1 oz. orange juice parsley and piquillo pepper for garnish Season the thick block of tuna with salt and pepper and sear briefly on all sides in a hot sauté pan ...

Cajun Creole Egg Rolls

Crawfish and andouille rolls stuffed with cabbage, carrots, and Creole cream cheese, served with a Creole tomato dipping sauce. Cajun Creole Egg Rolls 10 wonton skins or egg roll wrappers 1 lb. shrimp 1 lb. andouille 2 tsp. olive oil ½ small onion, diced 2 Tbsp. garlic, minced 2 carrots, julienne 1 cabbage head, shredded 2 small celery stalks, diced 1/3 ...

Crawfish Roll-Ups

Crawfish Roll-Ups 3 cups cooked rice 2 sticks butter 2 cups diced onions 1 cup diced bell pepper 1 tsp. minced garlic 1 Tbsp. Richard’s Green Onion Seasoning 3 pounds peeled and cleaned crawfish tails ½ cup onion tops 1 can cream of mushroom soup 2 cans cream of cheddar soup 4 packs of spring roll wraps (large size) Melt butter in large pot. Add onions, ...

Fried Escargots with Roasted Red Pepper Aioli

Aioli 5 oz. roasted red bell pepper (peeled and seeded) ½ oz. garlic cloves (root end trimmed away) ¼ oz. lemon juice (approximately ½ lemon) 1 ½ tsp. Dijon mustard 4 egg yolks 3 oz. olive oil salt and pepper to taste Combine the first four ingredients in a food processor and process until smooth. Add the egg yolks and pulse to combine. Process the ...

Grilled Redfish with a crabmeat, caper, and sundried tomato pan sauce

Grilled Redfish 8 oz. piece of fish, washed and patted dry 1 Tbsp. olive oil 4 oz. fresh baby spinach Brush the fish with olive oil, if desired, salt and pepper on both sides, and grill. Sauté baby spinach just until wilted and set aside. Sauce 1 Tbsp. capers pinch of Italian parsley 1 Tbsp. sundried tomatoes 2 oz. jumbo lump crabmeat 2 oz. white wine 4 ...

Crispy Roasted Duckling with lavender honey, spring onions, and asparagus

Duckling 2.5 gallons water 2.5 cups brown sugar 2.5 cups kosher salt 5 tablespoons black peppercorns 5 tablespoons whole coriander 1/4 cup vanilla extract 1 bay leaf 3 whole ducks, average 6 pounds each To make the marinade, combine water, sugar, salt, peppercorns, coriander, vanilla extract, and bay leaf in a large pot and bring to a simmer. As soon as ...

Duck Tchoupitoulas

Duck Ingredients: duck half (one per person), roasted crispy fresh spinach wild rice, cooked Raspberry Sauce: ¼ cup extra virgin olive oil 2 Tbs. Italian seasoning ¼ cup pancetta, diced ½ cup red wine vinegar ¼ cup Dijon mustard ¼ cup brown sugar ¼ cup Worcestershire sauce ½ cup fresh raspberries Heat oil in pan, add pancetta and cook for a few ...

Randol’s Jumbo Lump Crab Cakes (Baltimore Style)

Crab Cakes 1 lb. Randol’s jumbo lump crabmeat 2.5 cups cracker meal 1 egg (beaten) 3/4 cup mayonnaise 1 tablespoon seasoning (Baltimore Spice preferred) 1 teaspoon Worcestershire sauce 2 teaspoons yellow mustard Combine all but the crabmeat in a bowl and hand mix well. Add the crabmeat last and add it to the mix in a folding manner as to not break up ...