• 4 large artichokes
• 1/2 lemon
• ​1 tablespoon mixed pickling spice

Aioli

• 1 egg yolk, at room temperature
• ​1/2 teaspoon warm water
• ​1/4 cup extra-virgin olive oil
• ​1 large clove of garlic, or more to taste
• Pinch of salt
• Fresh lemon juice to taste

Artichokes and Aioli

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• 2 dozen oysters, fresh in shell preferred
• 1 cup flour
• ​2 eggs
• ​1 teaspoon Dijon mustard
• ​1 teaspoon salt
• ​1 cup fresh dried bread crumbs
• ​1/2 cup Parmesan cheese, freshly grated
• ​1 teaspoon freshly ground black pepper
• ​1 tablespoon chopped parsley
• ​12 cups peanut oil (2 48 ounce containers)

Parmesan Fried Oysters

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• 2 cups cooked long-grain white rice
• 6 tablespoons all-purpose flour
• 3 heaping tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Dash of nutmeg
• 2 large eggs
• 1/4 teaspoon vanilla extract
• Vegetable oil (for deep-frying)
• Confectioners' sugar

Creole Rice Calas

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• 1 pound crabmeat, picked over
• 1 cup diced white bread
• 2⁄3 cup mayonnaise
• 2 green onions, chopped
• 2 dashes Tabasco
• Salt and Freshly ground black pepper
• 3 cups bread crumbs
• 1/4 cup canola oil

Hollandaise

• 1/2 cup satsuma or orange juice
• 1 tablespoon white wine vinegar
• 1-inch piece of ginger, peeled and crushed
• 1 shallot, minced
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 sprig fresh thyme, leaves only
• 1 bay leaf
• 1/2 lemon juice
• 4 egg yolks
• 1 cup hot clarified butter (between 135° and 145°)
• 1 pinch cayenne pepper
• Salt
• Tabasco

Poached Eggs

• 1 tablespoon white vinegar
• 1 teaspoon salt
• 8 eggs

Poached Eggs & Satsuma Hollandaise over Crab Cakes

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• 1 lb fresh jumbo lump Louisiana crab meat, picked over to remove cartilage and shells
• 4 green onions (scallions), green parts only, minced
• 1 tablespoon fresh parsley, chopped
• 1 1/2 teaspoons Creole or Cajun seasoning
• 2 to 4 tablespoons fine dry bread crumbs
• 1/4 cup mayonnaise
• 1 large egg
• 1/2 cup unbleached all-purpose flour
• 6 tablespoons vegetable oil
• salt and ground white pepper

Note: The amount of bread crumbs you add will depend upon the juiciness of the crabmeat. Start with just 2 tablespoons. If the cakes won't hold together once you have added the egg, add more breadcrumbs, 1 tablespoon at a time. There is no substitute for fresh blue crabmeat, preferably "jumbo lump", which indicates the largest pieces and highest grade.

Cocktail Crab Cakes

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For the Pickled Shrimp:

• 24 colossal Louisiana Shrimp, boiled with seafood boil seasoning, peeled
• 18 thin slices jalapeno pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• zest and juice of 2 lemons
• 1 teaspoon chopped shallot
• 1 teaspoon chopped garlic
• 1/4 cup extra virgin olive oil
• 1 cup rice wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Poached shrimp:

• 48 colossal (U-12 count) Louisiana shrimp peeled, tail on
• 1 gallon water
• 2 lemons, squeezed and left whole
• 2 onions, chopped
• 3 ribs celery, chopped
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoons whole coriander
• 4 tablespoons brown mustard seeds
• 1/4 cup granulated garlic
• 1/4 cup granulated onion
• 1/4 cup celery salt
• 1/4 cup Spanish paprika (picante)
• 2 tablespoons cayenne pepper
• 21/2 cups kosher salt
• 3 quarts ice cubes

For the Egg Yolk Mousse:

• 12 hard-boiled eggs, peeled and cut in half widthwise
• 1 cup Blue Plate mayonnaise
• 1/2 cup Dijon mustard
• 1 teaspoon white truffle oil
• 1/2 teaspoon kosher salt

Chef Philip Lopez

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For the Deviled Shrimp Stuffing:

• 24 colossal (U-12) Louisiana shrimp, boiled with seafood boil seasoning, peeled 
• 2 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• 1 teaspoons chopped capers
• 1 teaspoon chopped cornichons
• 1 teaspoon  lemon juice
• 1 cup Blue Plate mayonnaise
• 1/4 cup whole grain Creole mustard
• 1/4 cup ketchup
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon celery salt
• cayenne pepper to taste

• 3/4 cup sugar
• 1 tablespoon finely grated Meyer lemon zest
• 1/2 cup fresh Meyer lemon juice, (from 3 lemons)
• 7 egg yolks
• 1 stick cold, unsalted butter, cubed
• 1 cup heavy cream

Meyer Lemon Mousse

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• 1 teaspoon salt
• 1½ teaspoon baking powder
• 1 cup milk
• 1/2 cup butter, melted
• 2 cups all-purpose flour, sifted
• 3 eggs, large
• 1 teaspoon fresh thyme, chopped
• 1/4 cup green onions (scallions), chopped
• 1/4 cup fresh parsley, chopped
• 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

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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

• 13 cups heavy cream
• 21 ounces granulated sugar
• 18 ounces egg yolks 
• 8 ounces Grand Marnier or other orange liqueur

Grand Marnier Creme Brulee

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