• whole chicken, about 3 lbs, cut into 8 pieces
• 1 quart buttermilk
• 1 lb. lard
• 1/2 cup butter, unsalted
• 1/2 cup country ham, cut into 1/2-inch strips
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon salt
• 1/2 teaspoon freshly ground balck pepper

Southern Pan-Fried Chicken

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• 1 pound country ham, sliced thin
• 2 slices thick slab bacon, if necessary (see note)
• 1 teaspoon sugar
• 1/2 cup warm water
• 1 tablespoon strong black coffee
• Grits (your favorite preparation) for serving
• Manhatten Jack Buttermilk Biscuits for serving

Country Ham with Redeye Gravy

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• 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
• Cooking oil
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 cup dark beer
• 1 large yellow onion, cut in half and thinly sliced
• 1 cup seasoning ham, diced into 1/4-inch pieces
• 6-8 clove garlic, cleaned and coarsely chopped
• 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
• 1 (28-oz) or two 15-oz cans golden hominy, drained
• 1 (15-oz )can diced tomatoes in juice
• 2 teaspoons dried oregano
• 1 cup chicken or beef broth
• Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

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• 3/4 Cup melted unsalted butter
• 2 Pound cornbread
• 5 Tablespoon unsalted butter
• 2 Cup chopped onions
• 1 1/2 Cup chopped celery
• 2 Cloves garlic finely minced
• 6 Ounce finely diced country ham, the saltier the better
• 2 Tablespoon fresh sage
• 2 Teaspoon fresh thyme
• 1 1/2 Teaspoon sea salt
• 1 Teaspoon black pepper
• 1/2 Teaspoon nutmeg
• About 18 - 20 fresh shucked oysters, rough chopped
• Liquid from the oysters
• 1 Cup chicken broth
• 3/4 Cup milk
• 3 Large eggs, lightly beaten
• A few more teaspoons of butter
• 15 roasted chestnuts, peeled and rough chopped

Cornbread Oyster Stuffing

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• 11 tablespoon unsalted butter, melted
• ​12 oz. pasta, such as rigatoni
• ​2 slices crustless white bread
• ​2  teaspoon minced fresh thyme
• ​1 small onion, minced
• ​1/2 cup flour
• 3 cups milk
• 2 cups heavy cream
• 12 oz. grated sharp cheddar cheese
• 8 oz. cooked ham (any variety will do) roughly chopped
• 3 oz. blue cheese, crumbled
• 1/2 cup minced flat-leaf parsley
• ​1/4 teaspoon hot sauce
• ​4 scallions, minced
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly ground nutmeg 
• 8 oz. cooked ham

Mac & Cheese with Ham

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• Kosher salt
• 2 heads of garlic, unpeeled, cut in half crosswise
• 1 large yellow onion, cut in half
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 3 dried bay leaves
• 1 small bunch of fresh flat-leaf parsley
• 1 tablespoon expeller-pressed vegetable oil
• 1 (15- to 18-pound) trimmed, skin-on fresh ham  

Roast Ham with Cracklings

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• 2 pounds dried red  beans
• 3 cups chopped onion
• 1 cup chopped green pepper
• 1/2 cup sliced green onion
• 1/3 cup minced parsley
• 2 tablespoons minced garlic
• 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille, and/or smoked sausage, sliced
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon basil
• water as needed
• Salt to taste
• Steamed rice for serving
• Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe for ideas on what seasonings to use if you don't have access to tasso.

Susan's Red Beans and Rice

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• Italian, French, or focaccia bread, if you don't have access to muffuletta loafs
• ​1/4 pound ham, thinly sliced
• ​1/4 pound mortadella, thinly sliced
• ​1/4 pound Genoa salami,  thinly sliced
• 1/4 pound provolone,​ thinly sliced
• ​1 cup olive salad with oil (Rouses and Boscoli are both good brands; click here to make your own
  

Muffuletta

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• 1 pound Camillia red beans
• 8 cups water
• 1 large onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 tablespoon chopped garlic, (about 3 toes)
• 2 bay leaves
• 1 pound ham or turkey tasso 
• 4 smoked ham hocks
• Tony Chachere's seasoning to taste
• Tabasco to taste
• Chopped green onions, for serving
• hot cooked rice for serving
• French bread for serving

Easiest Ever Red Beans

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• 1 cup Parmesan cheese, shredded
• 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
• 1 16-ounce package ham, diced 
• 1/2 pound salami, diced small
• 1/2 pound provolone or mozzarella cheese, diced small
• 1 32-ounce jar Italian olive salad, drained, oil reserved

If you're up for it, click here for a method for making your own olive salad.

Mardi Gras Muffuletta Pasta Salad

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