• 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
• ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
• ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
• ​1 medium yellow onion, chopped
• 1 bunch green onions, chopped, white and green parts separated
• 1 medium-size green sweet pepper, chopped
• ​2 cans (10 ounces each) crushed plum tomatoes
• ​1/2 cup canned tomato purée
• ​2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon salt
• ​1/2 teaspoon ground black pepper
• ​1/4 teaspoon cayenne pepper
• ​1/4 teaspoon dry thyme leaves
• ​4 quart chicken stock
• ​1 tablespoon Louisiana pepper sauce
• ​2 cups long-grain white rice, uncooked
• ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

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• 1 tablespoon salt
• ​1 tablespoon freshly ground black pepper
• ​1 tablespoon paprika
• ​2 teaspoons dried oregano
• ​5-pound brisket, trimmed off some of its fat
• ​3 tablespoons vegetable oil
• ​3½ cups chicken stock
• ​1 (14 oz) can chopped tomatoes
• 2 bay leaves
• ​3 medium onions, peeled and thinly sliced
• 3 cloves garlic, peeled and chopped

Jewish-Style Braised Brisket

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•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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• 4 teaspoons lemon zest, chopped
• 4 teaspoons fresh dill, chopped
• 4 teaspoons fresh parsley leaves, chopped
• 4 teaspoons fresh chervil leaves, chopped
• 2 teaspoons cracked black pepper plus more for seasoning
• 4 6-ounce drum fillets
• 1/4 teaspoon salt plus more for seasoning
• 4 teaspoons Dijon mustard
• 1 tablespoon vegetable oil
• 4 heads baby Bok Choy
• 4 tablespoons olive oil
• fresh lemon juice for serving
• Extra-virgin olive oil for serving

Lemon and Herb Crusted Drum with Bok Choy

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• 2 pounds inexpensive beef, cut into 1" cubes
• 1 1/2 cups dry red wine
• 1 1/2 cups water
• 6 cloves garlic, crushed with the back of a knife
• 5 cups Fresh Tomato Sauce
• 2 cups chicken stock or as needed
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup cream or half and half
• Salt and pepper to taste
  

• Olive oil as needed
• 8 cloves garlic, minced
• 2 cups yellow onion, finely diced
• 6 cups very ripe tomatoes, 1/2" dice
• 4 28-ounce cans whole plum tomatoes, perferably from the San Marzano area of Italy, shredded by hand, hard cores discarded
  
• 3/4 cups dry white wine
• 1 cup chicken broth or more as needed
• 1 teaspoon dried basil, crushed
  
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried marjoram, crushed
• 1 teaspoon crushed red pepper flakes
• 1/3 cup finely chopped fresh parsley
• 1/3 cup finely chopped fresh basil
• Salt and pepper to taste
• Freshly grated Parmesan cheese
  

Fresh Tomato Sauce

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• 8 mirlitons, medium size
• 1 1/2 lbs shrimp, peeled, deveined and diced
• 1/4 lb ham, diced
• 1/2 lb crabmeat
• 1 3/4 cups onion, minced
• 1/3 cup fresh parsley, minced
• 1/3 cup bell peppers, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme, minced
• 2 bay leaves
• 1 tablespoon Creole seasoning
• 2 eggs, beaten
• 2 sticks butter
• 2 cups seasoned bread crumbs

Seafood Stuffed Mirlitons

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6 veal
shanks, cut 2 inches tall (ask your butcher to cut the shanks for osso bucco and
tie a string around each one so they won’t fall apart when cooking)

For the Rub:

• 3/4 cup kosher salt
• 1/2 tablespoon crushed
  red chili flakes
• 1 tablespoon chopped
  rosemary
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1/4 cup  extra virgin olive oil

To Roast the Veal:

• 1 carrot peeled and cut into
  thirds
• 1 onion peeled and cut into thirds
• 1 celery stalk washed and cut into
  thirds
• 1/2 cup white wine
• 4 cups chicken broth

For the Breading:

• 4 cups dried bread crumbs
• 6 whole eggs
• 1 cup whole
  milk
• 3 cups all
  purpose flour

For the Basil Pesto Sauce

• 1 tablespoon pine
  nuts, not toasted
• 1 clove  garlic, sliced
  thin
• 1/2 teaspoon kosher
  salt
• 1/2 cup extra
  virgin olive oil
• 2 packed cups fresh
  basil leaves
• 2 tablespoons grated Parmigiano Reggiano
• 2 tablespoons  grated Pecorino Romano
• 1/4 cup sour
  cream

Chef Alon Shaya

For the Spinach Gnudi

• 2½ pounds spinach, stems removed and cleaned
• 1 egg
• 1/2 cup all purpose flour, plus more for dusting
• 1/2 cup grated Parmigano Reggiano cheese
• 1/2 cup plain dried bread crumbs
• 1/4 teaspoon freshly grated nutmeg

For the Coal-Roasted Eggplant Fonduta

• 1 large eggplant
• 1 tablespoon Tahini (Middle Eastern sesame paste)
• 1 teaspoon  kosher salt
• 3/4 cup heavy cream, warm
• 1/2 clove garlic
• 1 teaspoon lemon juice

To assemble the dish

• About 40 of the Spinach Gnudi
• 3 tablespoons unsalted butter
• 1/2 cup almonds, sliced
• Salt to taste
• 1 cup of the warm eggplant fonduta

Chef Alon Shaya

• 6 tablespoons butter
• 1 cup red bell pepper, finely chopped
• 3/4 cup onion, finely chopped
• 2 stalks celery, finely chopped
• 8 cloves garlic, minced
• 3 cups Italian bread crumbs
• 1 1/2 cups crawfish tails,peeled and cleaned
• salt and freshly ground black pepper to taste
• crushed red pepper to taste
• 4 red bell peppers, top cut off and seeded (any color pepper works)

Crawfish-Stuffed Bell Peppers

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