• 2 tablespoons vegetable oil
• 8 boneless pork chops, 1/4 inch thick
• 1 cup Slap Ya Mama Cajun Fish Fry

Cajun Fried Pork Chops

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• 1 Egg large
• 1 tablespoon Water
• 1 cup Italian dressing prepared
• 1½ cups Cheddar cheese crackers crushed
• 4 Mullet fillets (or Mackerel, Swordfish or Tuna) 6-oz
• 2 tablespoons Olive oil
• 1⁄4 teaspoon Cayenne pepper
• Paprika to taste

Cheddar Crusted Mullet

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• 2 pounds Gulf shrimp (or Blue Crab or Spiny Lobster) medium, peeled and deveined
• 1⁄2 cup Olive oil
• 2 pounds Okra chopped
• 1 tablespoon Tomato paste
• 1 Tomato chopped
• 1 cup Onion chopped
• 4 cloves Garlic minced
• 1⁄2 cup Celery chopped
• 1⁄2 cup Green bell pepper chopped
• 6 cups Water or low sodium vegetable stock
• 1⁄2 cup Green onions chopped
• Kosher salt to taste
• Pepper to taste
• Cayenne pepper to taste

Gulf Shrimp and Okra Gumbo

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• Vegetable oil for frying
• 1 (14.75 ounce) can pink salmon, drained
• 2 large eggs, lightly beaten
• 1/4 cup finely minced onion
• 1/4 cup dry bread crumbs or all-purpose flour
• 2 tablespoons cornmeal
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

​Note: for an even better result, poach a one-pound salmon fillet at a simmer in lightly seasoned liquid, flake it, and proceed with the recipe. 

Salmon Croquettes

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• 2 large cloves garlic, minced
• 1 tablespoon minced capers
• 1 tablespoon anchovy paste
• 1 tablespoon finely chopped rosemary
• 2 tablespoons lemon zest
• juice of 1/2 lemon
• 4 tablespoons olive oil
• 1 large tomato, chopped
• 4 swordfish steaks, about 6 oz. each
• salt and pepper
• Crusty French bread, for serving

Swordfish with Anchovy Caper Sauce

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• 1/4 cup walnut oil
• 2 tablespoons minced ginger
• 3/4 cup cane molasses
• 1 large red onion, diced
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 6 7-ounce pieces pork tenderloin
• 2 tabelspoons olive oil

Cane Marinated Pork

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• 2 (1½ pound each) seven (blade) steaks (or round steaks)
• pepper and Cajun seasoning
• 1/3 cup vegetable oil
• 1 large onion, sliced into rings
• 1 medium bell pepper, thinly sliced
• 3 large garlic cloves, minced
• 1½ cups beef broth
• Hot cooked rice (or biscuits) for serving 

Smothered Cajun Seven Steak

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• 2 small eggplant, each about 3/4 pound, cut into bite-size pieces
• 4 tablespoons olive oil
• 1 pound sweet Italian pork sausages
• 1 onion, chopped
• 2 garlic cloves, minced
• 1/2 cup hearty red wine
• 1 can (28 oz.) whole plum tomatoes, crushed by hand
• 3 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes, plus more, to taste
• 1/2 cup Kalamata olives, pitted and coarsely chopped
• kosher salt
• 1 pound ziti or other tubular pasta
• 2 cups ricotta cheese
• 1 cup grated mozzarella
• 1/2 cup grated Parmigiano-Reggiano cheese

Baked Ziti with Sausage and Ricotta

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• 1 large chicken (31/2-4 pounds), cut into 10 serving pieces (2 drumsticks, 2 thighs, 2 wings, I whole breast, quartered) plus back and neck
• Sea or kosher salt to taste
• 2 tablespoons unsalted butter
• 1 small onion, peeled and diced
• 1 small, leafy celery rib, diced
• 5 cups water
• 1-1/2 cups white rice, long- or short-grained

Smothered Chicken and Rice

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These braised shanks can be refrigerated for up to 3 days before serving Reheat them over medium-low heat right in the roasting pan, covered with foil to hold in the heat.

• 6 large lamb shanks
• 2 tablespoons olive oil, plus 1 tablespoon if necessary
• Salt and freshly ground black pepper
• 1 large onion, chopped
• 3 large carrots, cut into medium chunks
• 3 celery stalks, cut into medium chunks
• 3 large garlic cloves, minced
• 1 tablespoon herbes de Provence or Italian seasoning
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup dry red wine
• 1 can (14.5 ounces) crushed tomatoes
• 3 cans (about 16 ounces each) cannellini or other white beans, drained

Braised Lamb Shanks

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