• 1 pint Louisiana strawberries
• 1 cup blueberries
• 3 tablespoons superfine sugar
• 2 tablespoons spiced rum
• pinch salt

Macerated Strawberries

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• four corn tortillas
• 2 cups prepared salsa
• 2 cups cooked black beans
• butter
• 4 Louisiana eggs
• salt and pepper
• crumbled cotija or Feta cheese
• sliced jalapenos, cilantro, green onions, additional salsa, for garnish

Huevos Rancheros

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• 5 cups sifted White Lily flour (measured after sifting) 
• 1 tablespoon plus 1/2 teaspoon baking powder, preferably homemade
• 1 tablespoon kosher salt 
• 1/2 cup (1/4 pound) packed lard, chilled 
• 1¼ cups buttermilk 
• 3 tablespoons unsalted butter, melted

Edna Lewis' Hot Crusty Buttermilk Biscuits

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• 1 cup (6 oz/185 g) cooked Louisiana shrimp
• 1/4 cup (1½ oz 145 g) finely diced celery
• 1 tablespoon finely diced green bell pepper (capsicum) 
• 7½ tablespoons (3½ fl oz/105 ml) mayonnaise, plus mayonnaise for spreading
• 1/4 teaspoon fleshly ground black pepper
• 1/4 teaspoon chopped fresh dill 
• 1/2 teaspoon salt
• 12 hard-cooked egg yolks 
• 1½ teaspoons Dijon mustard 
• Pinch of cayenne pepper 
• 4 thin slices dense-textured white sandwich bread 
• baby arugula (rocket) sprigs 
• 4 thin slices dense-textured wheat bread

Shrimp Salad Finger Sandwiches

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• 3/4 cup gluten free medium cornmeal  
• 1/2 cup tapioca flour  
• 1/4 cup potato starch  
• 2 teaspoons baking powder  
• 1/2 teaspoon salt  
• 1/4 teaspoon xanthan gum  
• 1¼ cups milk (whole or 2%) 
• 2 tablespoons vegetable oil  
• 1 egg, slightly beaten

Gluten Free Cornmeal Pancakes

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FOR THE GRITS:

• 1 cup whole milk

• 2 tablespoons butter 

• 1/4 cup grits

FOR THE GRILLADES:

• 1/2 cup olive oil, divided
• 2 (4-ounce) veal medallions
• ¾ cup all-purpose flour, divided
• 3 tablespoons diced onion
• 3 tablespoons diced celery
• 2 tablespoon diced green bell pepper
• 1 teaspoon minced garlic
• 1 cup chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Tiger Sauce
• 1 tablespoon Kitchen Bouquet
• Salt and freshly ground black pepper, to taste
• 1/4 cup sliced green onions, for garnish
• 1/4 cup finely chopped parsley, for garnish

Veal Grillades and Grits

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• 2 cups plain flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup shortening or lard
• 1 1/3 cups buttermilk
• 1 tablespoon butter

Serve with Tomato Gravy; recipe here.

Old-Fashioned Buttermilk Drop Biscuits

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• 1 tablespoon olive oil
• 1 tablespoon finely minced garlic
• 2 bunches Swiss chard or mustard greens, about 2 pounds total, trimmed, and sliced into one-inch strips
• Salt
• ¼ cup water
• Creamy Polenta with Parmesan cheese (click here for recipe)
• 2 tablespoons vinegar
• 8 eggs
• Black pepper

Greens with Poached Eggs and Creamy Polenta

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• 7 cups water
• 2 teaspoons salt
• 2 cups polenta
• 1/4 cup unsalted butter, cut into small cubes 
• 1 cup freshly grated Parmegiano-Reggiano cheese

Creamy Polenta with Parmesan Cheese

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• 16 eggs at room temperature
• 8-ounce package cream cheese at room temperature
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon salt
• 1/4 teaspoon Accent seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups milk

Microwaved Creamy Scrambled Eggs

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