• 1½ lb round of veal or beef
• 2 teaspoons salt
• 1 teaspoon black pepper, fresh ground best
• 1/8 teaspoon cayenne pepper
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 1½ tablespoons lard
• 1 cup chopped onions
• 1 large tomato, chopped, Creole when in season
• 3 cups cooked grits

New Orleans Grillades and Grits

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• 4 catfish fillets, freshwater slice across into pieces
• 1 cup milk for soaking
• 1½ cups finely ground yellow corn meal
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1½ teaspoon cayenne
• Vegetable oil for deep frying

Fried Catfish

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• 16 ounces thin spaghetti
• 1 1/2 cups Bordelaise Sauce (see recipe here)

Spaghetti Bordelaise

• ¼ cup soy sauce
• 4 cloves garlic
• 1 cup fresh cilantro leaves
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1 serrano or jalapeño pepper, optional
• ¼ cup fresh lime juice
• 1½ pound flank steak

Parsley Sauce:

• 1 bunch flat-leaf parsley, washed and trimmed
• 4 cloves garlic, chopped chopped
• 1 cayenne, jalapeño or serrano chili, finely chopped, seeded if desired (optional)
• 1 teaspoon Louisiana-style hot sauce
• ⅓ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon black pepper
• olive oil, as needed

Grilled Flank Steak

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• 1/4 cup vegetable oil
• 3 lbs lean beef chuck, trimmed cut into 1 inch cubes
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 2 teaspoons Tabasco Pepper Sauce
• 3 cups water
• 4 ounce can chopped green chilies
• cooked rice
• chopped scallions, cheddar cheese, sour cream

McIlhenny's Hot Chili

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• 4 6 oz trout fillets

• 4 cloves garlic, thinly sliced
• 1  cup diced Creole tomatoes, seeded and peeled
• 2  tablespoons chopped basil
• 1/4 cup Niçoise olives
• 2 tablespoons capers with juice
• 1 cup dry white wine or chicken stock
• salt, to taste
• black pepper, to taste
• 1/2 cup seasoned flour
• 1/4 cup olive oil
• 4 sprigs basil for garnish tomato sauce, for serving 

Chef's notes: Although this recipe has Mediterranean origins, it is similar to many Creole dishes. Any Gulf fish can be substituted for trout.

Fillet of Trout Nicoise

Video of Cooking Demonstration Available

• 2 1/2 cups rice
• 1/2 cup finely chopped white onion cup unsalted butter
• 1/2 cups crab stock
• 2 1/2 cups white wine
• 1/2 cup freshly grated Italian Parmesan
• 8 ounces jumbo lump crabmeat
• 1 tablespoon of saffron
• salt, to taste
• pepper, to taste

Saffron and Crab Risotto

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• 1 medium Louisiana sweet potato
• 1 large Yukon gold potato
• 1 1/2 cups flour, sifted
• 2 large eggs
• salt, to taste
• white pepper, to taste
• 4 to 6 tablespoons butter
• 1 tablespoon fresh sage, chopped
• Parmesan, to taste 

Chef's Note: This recipe has an Italian flare but uses Louisiana ingredients. I like to roast my sweet potatoes before doing anything else; it keeps the flavor of the sweet potato, keeps the perfume of it, and also if you boil them in water; they can become water-logged. Roasting concentrates the flavor in the skin. 

Sweet Potato Gnocchi

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• 2 tabelspoons olive oil
• 1 cup chopped onion
• 1 cup diced green pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 can diced green chilies
• 1 15-oz can diced tomatoes
• 1 15-oz can kidney beans, drained
• 1 lb turkey chopped into small pieces
• 4 tablespoons chili powder (to your taste)
• 2 tablespoons cumin  (to your taste)
• salt and pepper, to taste
• water, as needed

Turkey Chili

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• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken or turkey broth
• 2 cups milk
• 1 2/3 cups grated Parmesan cheese
• 4 cups chopped cooked turkey

Turkey Tetrazzini

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