Sweet Tea

Lemonade

Bread Pudding

Unsweet Tea

Collard Greens

Homemade Chips

Cheese Grits

Dressed with Mayo, Lettuce, Tomato, Pickles served with a choice of Cocktail, Tartar or Remoulade

Grilled / Blackened Shrimp Po – Boy

Potato Salad

Corn Maque Choux

Roasted Pork, Tangy Slaw, Pickles & Creole Mayo

Cochon de Lait Po – Boy

Slow braised Beef Shoulder and Short Rib dressed with Provolone, Mayo, Lettuce, Tomato & Au Jus

Debris Po – Boy

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat.

Boil Water

Once the water is boiling, remove the saucepan from heat and add the 4 black tea bags. Allow the tea to steep for about 5 minutes.

Add Tea Bags

While the tea is steeping, add 1 cup of sugar to a large pitcher. After the tea has steeped for 5 minutes, carefully remove the tea bags and pour the hot tea into the pitcher with the sugar. Stir well until the sugar is completely dissolved.

Sweeten the Tea

Let the sweetened tea cool to room temperature, then refrigerate until chilled, about 1 hour.

Cool the Tea

To serve, fill glasses with ice, pour the chilled sweet tea over the ice, and garnish with lemon slices to taste.

Serve

Water

Sugar

Black Tea Bags

Lemon Slices

Roll the lemons on a countertop to soften them. Cut the lemons in half and use a juicer to extract the juice. Strain the juice through a fine mesh sieve to remove seeds and pulp.

Juice the Lemons

In a medium saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let it cool.

Dissolve Sugar

In a large pitcher, combine the freshly squeezed lemon juice, the sugar syrup (from step 2), and the remaining 3 cups of water. Stir well to mix all ingredients.

Combine Ingredients

Taste the lemonade and adjust the sweetness by adding more sugar syrup or water, as desired.

Adjust Sweetness

Fill glasses with ice cubes, pour the lemonade over the ice, and garnish with mint leaves for an extra touch of flavor.

Fresh Lemons

Granulated Sugar

Ice Cubes

Mint Leaves

Cut the day-old bread into cubes and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, brown sugar, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.

Make the Custard Mixture

Pour the custard mixture over the cubed bread in the mixing bowl. Gently fold to ensure all bread cubes are soaked. Add the raisins or other dried fruit and mix until evenly distributed.

Cover the bowl with plastic wrap and let the mixture sit for at least 30 minutes, or up to overnight in the refrigerator.

Let it Soak

Preheat the Oven

Grease a 9x13 inch baking dish with unsalted butter.

Prepare the Baking Dish

Pour the soaked bread mixture into the prepared baking dish. Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Bake the Pudding

Remove from the oven and let it cool for a few minutes before serving warm. Enjoy your delicious bread pudding!

Cool and Serve

day-old bread

whole milk

heavy cream

granulated sugar

brown sugar

large eggs

vanilla extract

ground cinnamon

ground nutmeg

salt

raisins or other dried fruit

unsalted butter

In a medium-sized saucepan, bring 4 cups of water to a rolling boil over high heat.

Once the water is boiling, remove the saucepan from the heat and add the 4 black tea bags. Allow the tea to steep for 5-7 minutes, depending on how strong you want the flavor.

Steep Tea

After steeping, carefully remove the tea bags from the saucepan. You can use a spoon or tongs to avoid burning your fingers.

Remove Tea Bags

Let the tea cool to room temperature. You can serve it over ice or refrigerate it to chill further. Enjoy your unsweet tea!

Black tea bags

Start by rinsing the collard greens under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces.

Prepare the Collard Greens

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional minute until fragrant.

Sauté Garlic and Onion

Once the garlic is fragrant, add the chopped collard greens to the pot. Stir well to coat the greens with the oil and onion mixture.

Add Collard Greens

Pour 2 cups of chicken or vegetable broth into the pot. Add 1 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine.

Pour in Broth and Seasonings

Bring the mixture to a simmer. Cover the pot and let it cook for 30-40 minutes, stirring occasionally, until the collard greens are tender.

Simmer the Greens

Once the collard greens are tender, remove the pot from heat. Stir in 1 tablespoon of apple cider vinegar for added flavor. Serve warm as a side dish.

Add Vinegar and Serve

Collard greens

Olive oil

Garlic

Onion

Chicken or vegetable broth

Red pepper flakes

Salt

Black pepper

Apple cider vinegar

Wash the potatoes thoroughly under running water to remove any dirt. Using a sharp knife, slice each potato into thin rounds, approximately 1/8 inch thick. If you have a mandoline slicer, use it for uniform thickness.

Prepare the Potatoes

Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes the chips crispier.

Soak the Potato Slices

In a large pot or deep fryer, pour the 4 cups of oil and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

After soaking, drain the potatoes and pat them dry using paper towels. Make sure the slices are as dry as possible to prevent oil splatter.

Dry the Potatoes

Carefully add a few potato slices to the hot oil, making sure not to overcrowd the pot. Fry the chips for about 3-5 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil.

Fry the Chips

Place the fried chips on a plate lined with paper towels to drain excess oil. While they are still hot, sprinkle with salt, paprika, garlic powder, and black pepper to taste.

Drain and Season

Allow the chips to cool slightly before serving. Enjoy your homemade chips with your favorite dip or on their own!

Potatoes

Oil (for frying)

Paprika

Garlic Powder

Black Pepper

In a medium saucepan, bring 4 cups of water to a boil over high heat. Add 1 cup of grits and 1 tsp of salt. Stir well to avoid clumping.

Prepare the Grits

Reduce the heat to low, cover the saucepan, and let it simmer for approximately 20-25 minutes, stirring occasionally until the grits are thick and creamy.

Cook the Grits

Once the grits are cooked to your desired consistency, stir in 1 cup of milk and 2 tbs of butter until fully combined and creamy.

Add Milk and Butter

Gradually add 1 cup of sharp cheddar cheese, stirring until melted and well combined. Adjust seasoning with additional salt or black pepper to taste.

Incorporate Cheese

Finely chop 2 tbs of green onions and sprinkle over the top before serving for added flavor and garnish.

Garnish and Serve

Grits

Milk

Butter

Sharp Cheddar Cheese

Green Onions

Slice the French bread or hoagie rolls lengthwise, being careful not to cut all the way through. Lightly toast the insides on the grill or skillet if desired.

Spread 2 tablespoons of mayonnaise on the inside of each roll. Layer the shredded lettuce, sliced tomato, pickles, and grilled shrimp evenly into each sandwich.

Assemble the Po-Boy

Cut the po-boys in half and serve immediately with a side of cocktail sauce, tartar sauce, or remoulade for dipping.

French bread or hoagie rolls

Mayonnaise

Lettuce, shredded

Tomato, sliced

Pickles, sliced

Begin by washing the potatoes thoroughly. Place them in a large pot with enough water to cover them completely. Bring the water to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes or until fork-tender. Drain the potatoes and allow them to cool.

Cook the Potatoes

While the potatoes are cooling, chop the celery, red onion, and pickles into small pieces. Set aside.

Chop Ingredients

In a large mixing bowl, combine the mayonnaise, mustard, salt, black pepper, and paprika. Mix until well combined.

Prepare the Dressing

Once the potatoes are cool, peel (if desired) and cut them into bite-sized pieces. Add the chopped potatoes to the bowl with the dressing, followed by the chopped celery, red onion, and pickles. Mix gently to coat all ingredients with the dressing.

Combine the Salad

Chop the fresh parsley and sprinkle it over the salad. Give the salad a final gentle toss to incorporate the parsley evenly.

Final Touches

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled as a side dish.

Chill and Serve

Mustard

Celery

Red Onion

Pickles

Fresh Parsley

In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, green bell pepper, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Add the fresh corn kernels to the skillet and stir them into the vegetable mixture, cooking for another 5 minutes until they are tender.

Incorporate Corn

Pour in the vegetable broth and season with salt, black pepper, and cayenne pepper. Stir well to combine and allow to simmer for about 5 minutes.

Add Broth and Spices

Reduce the heat to low and stir in the heavy cream. Let it simmer for an additional 3-4 minutes until heated through.

Finish with Cream

Remove from heat, sprinkle with chopped fresh parsley, and serve warm as a side dish.

Fresh corn kernels

Red bell pepper, diced

Green bell pepper, diced

Onion, diced

Celery, diced

Garlic, minced

Vegetable broth

Heavy cream

Cayenne pepper

Chopped fresh parsley

Prepare the Pork

In a small bowl, mix garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Rub the mixture all over the pork shoulder.

Season the Pork

Place the pork in a roasting pan and drizzle with olive oil. Pour apple cider vinegar into the bottom of the pan. Cover with foil and roast for about 4 hours, or until the pork is tender and shreds easily.

Roast the Pork

Remove from the oven, let it rest for 15 minutes, then shred the pork using two forks.

Shred the Pork

In a large bowl, combine the shredded cabbage, shredded carrot, and sliced red onion.

Mix the Slaw Ingredients

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.

Pour the dressing over the slaw mixture and toss well to combine. Let it sit for at least 30 minutes in the refrigerator to let the flavors meld.

Combine Slaw and Dressing

In a bowl, combine mayonnaise, creole mustard, lemon juice, and hot sauce. Mix until smooth and set aside.

Make the Creole Mayo

Slice the French rolls lengthwise without cutting all the way through. Fill each roll generously with shredded pork, top with tangy slaw, dill pickles, and a dollop of creole mayo.