Butternut Squash Puree

Sweet Potato Mash

Mashed Potatoes

Shaved Brussel Sprouts

Corn Machoux

Goat & Parm Grits

Roasted Corn

Alligator Sausage

2 Eggs

Fried shrimp served on New Orleans po'boy bread

Fried Shrimp PoBoy

Eggs

Fries

Grits

Salad with cherry tomatoes & bacon crumble

Bacon, Goat & Bleu Cheese Salad

French bread toast stuffed with cream cheese filling topped with bananas foster & whipped cream

Bananas Foster French Toast

Shrimp sautéed in garlic in a white wine sauce over grits

Shrimp & Grits

2 crab cakes with sautéed spinach & tomatoes, poached eggs & hollandaise sauce served with hash aioli

Crab Benedict

7 oz Beef Filet

3 Cheese Tortellini Dumplins

Baked Stuffed Flounder

Cajun Crab Boil Chowder

Seafood Gumbo

Harvest Salad

Wedge Salad

Start by peeling the butternut squash using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Then, chop the squash into 1-inch cubes.

Peeling and Chopping the Squash

Peel the garlic cloves and leave them whole.

Preparing the Garlic

In a large pot, add the chopped butternut squash, whole garlic cloves, and vegetable broth. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the squash is tender.

Cooking the Squash and Garlic

Once the squash is tender, remove the pot from heat. Using a slotted spoon, transfer the squash and garlic to a blender. Add the olive oil and blend until smooth. You may need to add some of the cooking broth to achieve your desired consistency.

Pureeing the Mixture

Return the puree to the pot over low heat. Stir in salt, black pepper, nutmeg, and cinnamon. Adjust the seasoning to taste, and heat through before serving.

Seasoning the Puree

Butternut squash

Garlic cloves

Vegetable broth

Olive oil

Salt

Black pepper

Nutmeg

Cinnamon

Peel the sweet potatoes and cut them into evenly sized chunks to ensure even cooking.

Prepare the Sweet Potatoes

Place the sweet potato chunks in a large pot and cover with cold water. Bring to a boil over medium-high heat and simmer for about 15-20 minutes or until tender when pierced with a fork.

Boil the Sweet Potatoes

Once the sweet potatoes are tender, drain them and return to the pot. Add butter, milk, salt, black pepper, and nutmeg. Use a potato masher or fork to mash the potatoes until smooth and creamy.

Drain and Mash

Taste the mash and adjust salt, pepper, or add optional ingredients like maple syrup or cinnamon according to your preference.

Adjust Flavor

Transfer the sweet potato mash to a serving dish. Optionally, sprinkle with chopped chives for added flavor and color.

Garnish if Desired

Serve the sweet potato mash warm as a delicious side dish.

Serve Warm

Sweet Potatoes

Butter

Milk

Black Pepper

Maple Syrup

Chives

Begin by peeling the Russet potatoes with a vegetable peeler, then cut them into even chunks, about 1-2 inches in size for even cooking.

Peel and Cut Potatoes

Place the cut potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender, approximately 15-20 minutes.

Boil Potatoes

Once the potatoes are tender, drain them in a colander and return them to the pot.

Drain Potatoes

Add 4 tablespoons of butter, 1 cup of milk, and 1 cup of heavy cream to the drained potatoes.

Add Dairy

Using a potato masher or a hand mixer, mash the potatoes together with the dairy until smooth and creamy. Avoid over-mashing to prevent them from becoming gluey.

Mash the Potatoes

Add 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and if desired, 2 tablespoons of chopped chives. Stir until combined.

Season the Mixture

Taste the mashed potatoes and adjust the seasoning if necessary, adding more salt or pepper to taste.

Taste and Adjust

Russet potatoes

Heavy cream

Garlic powder

Chives (optional)

Remove any discolored outer leaves from the Brussels sprouts. Cut off the stem ends and then slice the Brussels sprouts thinly using a sharp knife or a mandoline slicer.

Trim the Brussels Sprouts

Prepare the Garlic

Using a grater, zest the lemon and set aside. Then cut the lemon in half and juice it, discarding any seeds.

Zest and Juice the Lemon

In a large skillet, heat the olive oil over medium heat. Add the shaved Brussels sprouts and sauté for about 5-7 minutes, stirring frequently, until they are tender but still bright green.

Sauté the Brussels Sprouts

Add the minced garlic to the skillet with the Brussels sprouts and sauté for an additional 1-2 minutes until fragrant.

Add Garlic

Season the Brussels sprouts with salt and black pepper to taste. Stir in the lemon juice and lemon zest, mixing well to combine.

Season the Dish

Remove the skillet from heat and stir in the grated Parmesan cheese until well combined.

Finish with Parmesan

Brussels sprouts

Garlic

Lemon

Parmesan cheese

Dice the bell pepper and onion into small, even pieces. Mince the garlic and chop the green onions, separating the white parts from the green parts.

Chop the Vegetables

In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, bell pepper, and white parts of the green onions. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Base

Stir in the minced garlic and corn kernels, cooking for an additional 2-3 minutes until fragrant and heated through.

Add Garlic and Corn

Pour in the vegetable or chicken broth and heavy cream. Stir to combine. Add salt, black pepper, paprika, and cayenne pepper. Bring the mixture to a simmer.

Add Liquids and Seasonings

Allow the mixture to simmer on low heat for about 10-15 minutes, stirring occasionally, until it thickens slightly.

Simmer and Thicken

Once the sauce has thickened, remove from heat and stir in the chopped green parts of the green onions. Adjust seasoning if necessary.

Finish with Green Onions

Corn kernels (fresh or frozen)

Bell pepper (red or green), diced

Onion, diced

Garlic, minced

Green onions, chopped

Vegetable broth or chicken broth

Paprika

Cayenne pepper

Olive oil or butter

In a large pot, bring 4 cups of water to a rolling boil over high heat.

Boil Water

Once the water is boiling, stir in 1 cup of grits and add 1 tsp of salt.

Add Grits

Reduce the heat to low and let the grits simmer for about 20-25 minutes, stirring occasionally until they are thick and creamy.

Cook Grits

Once the grits are cooked, remove from heat and stir in 2 tbs of butter and 1 cup of grated Parmesan cheese until melted and combined. Adjust seasoning with salt if necessary.

Incorporate Butter and Cheese

In a small bowl, mix together 1 cup of crumbled goat cheese, 2 tbs of olive oil, 1 tbs of fresh thyme leaves, and 1 tsp of black pepper until well combined.

Prepare Goat Cheese Topping

Spoon the creamy grits into bowls and top with the goat cheese mixture. Drizzle with additional olive oil if desired.

Serve

Water

Parmesan cheese, grated

Goat cheese, crumbled

Fresh thyme leaves

Preheat the Oven

Remove the husks and silk from the fresh corn on the cob. Rinse them under cold water to clean.

Prepare the Corn

In a large bowl, combine the olive oil, salt, black pepper, paprika, and garlic powder. Mix well to create a seasoning blend. Add the corn to the bowl and toss until each cob is evenly coated.

Season the Corn

Place the seasoned corn cobs on a baking sheet in a single layer. Make sure they are not overcrowded to allow even roasting.

Arrange Corn on Baking Sheet

Roast the corn in the preheated oven for about 25-30 minutes, turning the cobs halfway through to ensure even browning.

Roast the Corn

Once roasted, remove the corn from the oven. If desired, sprinkle with chopped fresh parsley for added flavor and color. Serve warm and enjoy!

Garnish and Serve

Fresh corn on the cob

Fresh parsley (optional)

Rinse the hog casings under cold water, then soak them in a bowl of water for at least 30 minutes. Keep them in the water until ready to use.

Soak Hog Casings

In a large mixing bowl, combine the ground alligator meat and pork fat. Use your hands or a spatula to mix thoroughly.

Prepare Mixture

To the meat mixture, add garlic powder, onion powder, cayenne pepper, paprika, black pepper, salt, thyme, and parsley. Mix well until all spices are evenly distributed.

Add Spices

Gradually add the ice water to the meat mixture, stirring continuously until the mixture becomes sticky and well combined.

Incorporate Ice Water

Fit your sausage stuffer with a large plain nozzle and slide one end of the soaked hog casing onto the nozzle, leaving a few inches hanging off the end.

Prepare Sausage Stuffer

Using the stuffer, fill the hog casing with the meat mixture, being careful not to overstuff. Leave space at the ends to tie off the casings. Twist sausages into links of desired size.

Stuff Casings

Use kitchen twine to tie off the open ends of the sausages securely.

Tie Ends

Grill, smoke, or pan-fry the sausages over medium heat until they reach an internal temperature of 160°F (71°C), around 15-20 minutes depending on cooking method.

Cook the Sausages

Slice and serve the sausages hot with your favorite sides or as part of a sausage platter.

Alligator meat, ground

Pork fat, ground

Onion powder

Thyme, dried

Parsley, dried

Hog casings

Ice water

Carefully crack the eggs into a bowl, ensuring that no shell fragments get in.

Crack the Eggs

Add the salt and pepper to the eggs in the bowl. Beat the eggs with a fork or whisk until the mixture is homogeneous and slightly frothy.

Season the Eggs

Place a non-stick skillet over medium heat and add the butter or oil, allowing it to melt and coat the bottom of the pan.

Heat the Pan

Pour the beaten eggs into the skillet. Allow the eggs to sit undisturbed for a few seconds until the edges start to set.

Cook the Eggs

Using a spatula, gently stir the eggs, pushing them from the edges to the center. Continue to cook until the eggs are just set but still slightly soft and creamy.

Scramble the Eggs

Remove the skillet from heat. Transfer the scrambled eggs onto a plate and serve immediately.

Pepper

Butter or Oil

In a large bowl, combine the buttermilk and hot sauce. Add the peeled and deveined shrimp, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Marinate the Shrimp

In a separate bowl, mix together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper. This will be the coating for the shrimp.

Prepare the Coating

In a large, heavy pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the correct temperature for frying.

Heat the Oil

Remove the shrimp from the buttermilk marinade, shaking off any excess liquid. Dredge each shrimp in the flour and cornmeal mixture, ensuring they are evenly coated.

Coat the Shrimp

Carefully add the coated shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

Fry the Shrimp

Slice each po'boy roll lengthwise, leaving one side hinge intact to create a pocket for the filling.

Prepare the Bread

Spread a generous amount of mayonnaise on both sides of the bread. Layer the fried shrimp evenly inside the rolls. Top with shredded lettuce, tomato slices, and pickles.