Chicken Grande

First we need to take: 3-lb. chicken, cut into eighths ¾ cup olive oil 1 tsp. salt 1 tsp. freshly ground black pepper 6-10 cloves unpeeled garlic, mashed 1 tsp. rosemary 1 tsp. oregano ½ cup dry white wine Heat olive oil in large metal skillet until hot. Add chicken to skillet. Turn chicken often, cooking until browned. Sprinkle chicken with salt and ...

Oven Roasted Rabbit

First we need to take: 1 whole rabbit, portioned into 6 pieces 2 teaspoons salt ½ teaspoon cayenne pepper 2 teaspoons granulated garlic ¼ teaspoon paprika ¼ teaspoon white pepper ½ teaspoon black pepper 1 cup Italian dressing 1 cup yellow mustard Combine all ingredients in a bowl and thoroughly coat rabbit. Refrigerate for at least 4 hours, preferably ...

Brace of Mississippi Quail with a pork belly (or bacon) and chestnut stuffing and Alabama peaches

First we need to take: 12 semi-boneless quail 1 tsp. chopped garlic 1 quart of pork belly and chestnut stuffing 2 cups BBQ sauce 1 quart Brussel sprouts (cores removed) 1 medium red onion 1/2 tsp. crushed red pepper salt and pepper to taste 2 Tbsp. canola oil Rinse quail then pat dry. Place 2 oz. of stuffing in the cavity of the quail. Cross legs together ...

Louisiana Shrimp Salad with Jalapeño Remoulade

First we need to take: 3 egg yolks 3 tablespoon fresh lemon juice 3 tablespoons red wine vinegar ¼ cup onions, chopped 1 jalapeño, seeded and chopped fine 1 teaspoon capers, chopped 1 teaspoon tarragon, chopped ½ teaspoon cayenne pepper 1 teaspoon horseradish 1 teaspoon Dijon mustard ½ teaspoon salt 1 tablespoon hot sauce ½ cup grilled scallion, chopped 3 ...

Grilled Lamb Chops: With fried sage sweet potato mash and winter sorrel

First we need to take: 12 lamb chops (Frenched) 12 medium winter sorrel leaves 8 sweet potatoes (peeled) 3 cups of fresh sage leaves 1/2 cup brown sugar 1 lb. of butter 1 cup heavy cream salt and pepper to taste 3 oz. olive oil In a large saucepot, bring chopped sweet potatoes and 6 cups of water to a boil. Cook sweet potatoes until tender (soft enough ...

Louisiana Crawfish Cakes

First we need to take: 1 lb. regular breadcrumbs 1 lb. fresh Louisiana crawfish tails 1 cup diced onions 2 tsp. fresh diced garlic 2 oz. olive oil 2 eggs, whipped with fork 1 stick butter (4 oz.) salt and pepper to taste Place large frying pan on medium heat, adding olive oil and butter to melt. Add onions and garlic. Sauté until tender. Add crawfish, ...