1 8-10” round cream cheese filled King Cake

Place the milk, cream and half of the sugar in a small sauce pot and place over medium heat. Bring this mixture to a simmer, stirring occasionally to prevent the sugar from burning. While the milk mixture is heating, place the remaining sugar, egg yolks, whole eggs, vanilla and salt into a stainless steel mixing bowl. Using a wire whisk, beat the egg mixture until it become light yellow in color. Slowly begin adding the hot milk to the beaten eggs, whisking constantly to prevent the eggs from cooking.

Cut the King Cake into two inch thick slices.

Pour half of the custard into a two-quart round Pyrex baking dish (nine-inch diameter).

Submerge the King cake slices into the custard. Pour the remaining custard over the top and cover the baking dish. Cover and refrigerate over night.

Preheat oven to 325 degrees.

Remove the covering from the refrigerated bread pudding and gently press down the King Cake so that the custard completely covers the surface. Cover the bread pudding with a piece of parchment paper, and then cover the paper with a piece of aluminum foil.
In a roasting pan large enough to hold the Pyrex dish, place two inches of hot water. Place the Pyrex dish in the water and bake for 40 minutes. Remove the foil and parchment paper and bake for 10 additional minutes.

Remove from the oven and allow the pudding to rest for one hour before serving.
Garnish with sugar that has been colored with purple, green, and gold food coloring and serve with Brandy Crème Anglaise

Yields 8-10 servings

Brandy Crème Anglaise

1 cup cream
1/2 cup half and half
1/4 cup brandy
3/4 cup sugar, divided
4 egg yolks
1 tsp vanilla extract

In a stainless steel pot bring the cream, half and half, brandy, half of the sugar and to vanilla a simmer. While it is heating, combine the yolks and remaining sugar in a mixing bowl and whip until pale yellow in color.

Slowly begin adding the cream mixture into to yolks, stirring constantly until all the milk has cream mixture has been added. Pour the mixture back into the sauce pot and cook over a low-medium flame stirring constantly. Cook until the mixture becomes thick enough to coat a spoon or spatula.

Remove from the heat and cool down in an ice bath.
This sauce may be made two-three days in advance.

Yields : 8-10 servings

In a large heavy duty saucepot, heat olive oil over medium heat. Add onions, carrots and garlic. Cook vegetables 10 minutes stirring often. Add herbs and tomato paste and cook for five to six minutes (This helps to caramelize the tomato paste resulting in a sweeter tomato sauce). Add remaining tomato products and the water. Turn heat to low (very low). Allow sauce to cook for 3 1 /2 hours, stirring often. Add vinegar. Yield: approximately three quarts.

Sauce is best after two or three days in the refrigerator. Sauce freezes well

Grease and flour three nine-inch round cake pans. Line pans with wax paper;
grease paper, and set aside.

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Combine flour and baking soda. Add buttermilk and flour alternately, beginning and ending with flour mixture. Stir in pecans, vanilla, and coconut.

Beat egg whites at high speed in a large bowl until foamy. Add cream of tartar; beat until
stiff peaks form. Gently fold beaten egg whites into batter. Pour batter into prepared pans.

Bake at 350 degrees for 25 or 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes, remove from pans; peel off wax paper; and let cool completely on wire racks. Brush each cake layer with 1 tablespoon Grand Marnier. Let stand 10 minutes. Spread cream cheese frosting between layers and on sides and top of cake.

Cream Cheese Frosting

1 (8 oz.) pkg Cream cheese, softened
1 (3 oz.) pkg Cream cheese, softened
3 /4 cup Butter, softened
1 1 /2 Powdered sugar, sifted
1 1 /2 cups Pecans, chopped
1 Tbl Vanilla extract

Beat first three ingredients at medium speed of electric mixer until smooth.
Gradually add powdered sugar, beating until light and fluffy; stir in pecans
and vanilla

Combine all ingredients, mix well and refrigerate four to six hours before serving. Yield: 2 1 /2 cups

1 cured smoked ham, 10-12 lbs.
1 tsp dry mustard
1 cup light brown sugar

Prepare grill for low heat cooking and soak 4 cups of wood chips.

Combine all ingredients for the glaze in a small saucepot.
Place over medium heat and simmer 30 minutes. Strain the liquid and discard the solids. Return the mixture to the stove and reduce to 3/4 cup liquid.

Place the ham on a v-shaped baking rack in a disposable roasting pan. Using a paring knife, cut shallow slits in a criss-cross pattern on the top of the ham. Spoon two tablespoons of the glaze over the top of the ham.

Combine the dry mustard and brown sugar, and press the mixture over the entire surface of the ham. Pour one cup of water into the bottom of the roasting pan.

Prepare the grill or smoker. Add wood chips to the charcoal as needed. Cook over indirect medium heat to an internal temperature of 165 degrees. Spoon 1-2 tablespoons of the glaze over the ham every 15-20 minutes until all of the glaze is gone. Cover as much of the surface of the ham as possible.

Allow the ham to rest for 20-30 minutes before carving.

Yield:
10-14 servings

If you don’t have an aluminum disposable roasting pan, use a roasting pan that has been completely lined with foil

In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes. Add the vinegar, brown sugar and crushed red pepper, cook until the sugar has dissolved completely. Add in the turnip greens and mix them well with the bacon mixture. Add the hot pork stock, and cover for 5 minutes. Remove the cover and stir the greens. Continue cooking for 10 minutes, stirring often to prevent the greens from burning. Add the salt.
Hold warm until ready to serve.

Yield: 6-8 servings

Pork Stock

8 Ham hocks
1 1 /2 gal Water
1 /2 Onion

Place hocks, water and onion in a large stockpot and simmer over low heat eight hours. Add more water as needed to yield one gallon of final product. Strain and place stock in refrigerator overnight. Using a large spoon, remove fat layer from top of chilled stock. Stock should be slightly gelatinous. Stock can be frozen in small batches. Yield: one gallon

Combine horseradish and mustard and stir well. Slowly wisk in the melted butter until it is fully incorporated and emulsified. Add poppy seeds.

Open hamburger buns and brush both sides of the inside with the poppy seed dressing. Place two ounces of ham and one slice of cheese on bottom part of bun. Repeat with the remainder of the buns. Close the tops of the buns and brush more of the poppy seed dressing on the outside tops and bottoms of buns. Tightly wrap each sandwich in aluminum foil and freeze.

To cook, preheat oven to 400-degrees. Place sandwich, still tightly wrapped in foil, directly on the center rack for approximately 30-45 minutes until center is hot and cheese is melted.

Yield: eight sandwiches

2 Tbl butter
2 Tbl flour

1/3 cup hot chicken stock
2 TBSP sherry
1 tsp lemon juice
1 Tbl hot sauce

1/2 pound cream cheese, softened
1/2 cup Swiss cheese, grated
1/2 pound Fresh lump crab meat
2 Tbl parsley, chopped

1 French Baguette, 16-20 inches in length

Preheat oven to 375.

Melt the first tablespoon of butter in a small sauté pan over a medium heat. Add in the green onions, peppers, salt and pepper and cook for 1 minute. Remove from the heat and set aside.

Melt the remaining two tablespoons of butter in a small sauté pan over a low heat. Stir in the flour to form a roux. Cook the roux for 3-4 minutes, stirring constantly, being careful not to burn the roux.
Whisk the hot stock, sherry and lemon juice into the roux mixture. Cook for 3-4 more minutes and remove from heat.

Place the softened cream cheese into an electric mixing bowl, and using the paddle attachment, beat it for 2-3 minutes. Scrape down the bowl using a rubber spatula, and then add the thickened stock mixture, peppers and onions and Swiss cheese. Blend until smooth.

Next gently fold in the crab and parsley using a rubber spatula.

Cut the baguette in half lengthwise and spread the crab mixture evenly over the bread.

Place the two halves on a foil lined baking sheet and bake for twenty minutes.
Remove the bread from the oven and allow cool for 3-4 minutes. Using a sharp serrated knife, cut 2” wide slices. Arrange slices on a serving dish and top each piece with a teaspoon of the tomato concasse mixture.

Tomato Basil Concasse

1 1/2 cups Fresh Ripe Tomatoes, seeds removed, very small dice
1/2 tsp garlic, minced
1/2 tsp salt
1/8 tsp freshly ground black pepper
1 TBSP freshly squeezed orange juice
1/4 cup fresh basil, chopped
2 TBSP extra virgin olive oil

Combine all ingredients.

Yield: 8 servings

Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black pepper.

Prepare the grill. Place the fish on direct, medium-high heat and cook 4-5 minutes. Turn fish and cook another 4-5 minutes or until opaque in the center.

Heat olive oil in a large sauté pan over high heat. Sauté shrimp for 2–3 minutes until they begin to turn pink. Add mushrooms and cook until tender. Add garlic and green onion and cook an additional 2–3 minutes. Add crawfish cream sauce and bring to a simmer. Remove from heat; stir in cheese. Divide evenly and spoon over fish. Garnish with fresh parsley.
Yield: 6 servings

Creole Cream Sauce

2 cups Heavy cream
1 Tbl Creole Seasoning
2 Tbl Worcestershire sauce
2 Tbl Hot Sauce
1 tsp Paprika

Place all ingredients in a double boiler over medium high heat and reduce by one-third, until thickened.

Yield:
1 1/2 cups

2 TBL unsalted butter
1/2 cup yellow onion, small dice
1/4 cup red bell pepper, small dice
1/4 cup celery, small dice
2 tsp fresh garlic, minced
1/2 tsp salt
1 tsp black pepper
1/4 cup green onions, sliced thinly
1 TBL fresh basil, chopped
1/2 cup sour cream
3/4 cup smoked cheddar or provolone cheese, shredded

1 cups coarse unseasoned bread crumbs
1/2 cup parmesan cheese, grated
1/4 cup fresh chopped parsley
2 TBL melted butter

Preheat oven to 400.

Toss the olive oil, cut squashes first teaspoon of salt and Creole seasoning in a large mixing bowl. Spread the squash onto a large baking pan and roast in the oven for 15 minutes. Remove the squash from the oven and place it into a colander. Gently press the squash to remove as much excess moisture as possible.
While the squash is roasting, melted the butter over a medium heat in a small sauté pan. Add the yellow onion, red bell pepper and celery and cook for 2-3 minutes. Add in the garlic, salt, pepper and green onions and cook for 3 more minutes.
Place the cooked squash, the onion mixture, fresh basil, sour cream and cheddar cheese and in a large mixing bowl. Use a rubber spatula or wooden spoon to gently fold the mixture together until the sour cream has been incorporate well.
Lower the oven to 325.

Place squash mixture into a 2 quart baking dish.
Combine the bread crumbs, parmesan cheese, parsley and melted butter and top the casserole evenly.
Bake for 20 minutes.

Yield:
8-10 servings