Choice of vanilla, chocolate, or strawberry.

Ice Cream

Reviving America's Eateries

Shrimp Meatball

Ham & Cheese

Crawfish Grilled Cheese

Cold Roast Beef

Hot Roast Beef

Tuna Salad

Catfish Club

Chef's Salad

Fried Shrimp Salad

Large Salad

Shrimp Salad

Boudin Balls

Small Salad

Fried Crawfish Tails

Seafood Gumbo

Fried Pickles

Onion Rings

French Fries and (Coleslaw or Salad) and Bread.

Stuffed Crab

Served with any (2) Sides and French Bread.

Grilled Chicken

Stuffed Shrimp

Fried Oyster Plate

In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved.

Combine Ingredients

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is thoroughly chilled.

Chill the Mixture

Decide on the flavor you want: vanilla, chocolate, or strawberry. For chocolate, add 1 cup of cocoa powder to the chilled mixture and whisk until smooth. For strawberry, add 1 cup of strawberry puree and mix well. For vanilla, proceed without any additions.

Flavor Selection

Pour the flavored mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Churn the Ice Cream

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to harden.

Freeze the Ice Cream

Heavy Cream

Whole Milk

Granulated Sugar

Vanilla Extract

Salt

Cocoa Powder

Strawberry Puree

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, cream the unsalted butter until smooth. Gradually add the mixture of dry ingredients, mixing until crumbly.

Cream Butter and Sugar

Add the eggs and vanilla extract to the mixture. Beat until the batter is smooth and fully combined.

Add Eggs and Vanilla

Pour the batter into the prepared baking dish, spreading it evenly across the bottom.

Pour Batter

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, allow the dish to cool for 10 minutes. Slice into squares.

Cool and Slice

Top each square with sliced fresh strawberries, a dollop of whipped cream, and a sprinkle of powdered sugar. Serve immediately.

Top and Serve

All-purpose flour

Granulated sugar

Baking powder

Unsalted butter

Eggs

Vanilla extract

Fresh strawberries, sliced

Whipped cream

Powdered sugar

In a food processor, add the raw shrimp and pulse until finely chopped but not pureed.

Prepare the Shrimp

In a large bowl, combine the chopped shrimp, breadcrumbs, grated Parmesan cheese, minced garlic, egg, chopped parsley, salt, and black pepper. Mix until well combined.

Mix Ingredients

Using your hands, form the mixture into small meatballs, about 1 inch in diameter.

Form Meatballs

In a large skillet, heat olive oil over medium heat. Add the meatballs in batches, cooking until golden brown on all sides, about 5-7 minutes. Remove and set aside.

Cook Meatballs

In the same skillet, add 2 tablespoons of olive oil and heat over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Sauté Aromatics

Stir in the canned crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar. Bring to a simmer.

Add Tomatoes and Seasoning

Return the meatballs to the skillet, cover, and let simmer in the sauce for about 10-15 minutes, allowing the flavors to meld.

Combine Meatballs and Sauce

Garnish with fresh chopped basil before serving. Serve the shrimp meatballs hot with the tomato sauce over pasta, rice, or on their own.

Serve

Raw shrimp, peeled and deveined

Breadcrumbs

Parmesan cheese, grated

Garlic, minced

Fresh parsley, chopped

Black pepper

Olive oil

Onion, diced

Canned crushed tomatoes

Dried oregano

Dried basil

Sugar

Fresh basil, chopped (for garnish)

Gather all the ingredients: ham, cheese, and seasonings. Cut the cheese into slices or cubes for easier melting.

Prepare the Ingredients

In a large pot, add 1 liter of water and bring it to a boil over medium-high heat.

Boil the Water

Once the water is boiling, add the ham to the pot. Ensure that the ham is fully submerged in the water.

Add the Ham

Add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder to the boiling water.

Season the Water

Reduce the heat to medium and let the ham boil for about 15-20 minutes until heated through.

Cook the Ham

During the last 5 minutes of cooking, add the cheese to the pot with the ham. Allow it to melt into the water.

Add the Cheese

Once the ham and cheese are cooked, carefully remove them from the pot. Serve hot with mustard on the side for dipping, if desired.

Cheese

Black Pepper

Garlic Powder

Mustard (optional)

Water

In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Sauté Ingredients

Add the cooked crawfish tails, chopped green onions, Cajun seasoning, and softened cream cheese to the skillet. Stir well to combine and cook for about 3-4 minutes until heated through. Remove from heat and set aside.

Combine Crawfish

Take two slices of sourdough bread and place a layer of shredded cheddar cheese and Monterey Jack cheese on each slice. Spoon the crawfish mixture evenly on top of the cheese on one of the slices.

Layer Ingredients

Place the second slice of cheese-covered bread on top of the crawfish mixture to create a sandwich.

Top and Close

Spread about 1 tablespoon of butter on the outside of each slice of bread.

Butter the Bread

In a skillet over medium heat, place the sandwich buttered-side down. Grill for about 3-4 minutes until golden brown and crispy. Flip the sandwich and grill the other side for another 3-4 minutes until the cheese is melted and the bread is golden brown.

Grill the Sandwich

Remove the sandwich from the skillet and let it cool for a minute before slicing in half. Serve warm.

Crawfish tails, cooked

Cheddar cheese, shredded

Monterey Jack cheese, shredded

Sourdough bread

Butter

Green onions, chopped

Cajun seasoning

Cream cheese, softened

Butter, for spreading

Preheat your oven to 325°F (165°C). Place the whole ham on a rack in a large roasting pan, cut side down.

Preparing the Ham

Using a sharp knife, score the surface of the ham in a diamond pattern. Make shallow cuts about 1 inch apart.

Scoring the Ham

In a medium saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, and cloves. Stir until the sugar is dissolved and the mixture is well combined.

Combining the Ingredients

For a fruity glaze, add pineapple juice, ground cinnamon, and ground nutmeg to the saucepan. Stir well and bring to a simmer for about 5 minutes.

Optional Glaze Variation

Brush the glaze generously over the scored surface of the ham, making sure to get it into the cuts.

Applying the Glaze

Cover the ham loosely with aluminum foil and place it in the preheated oven. Bake for approximately 15-18 minutes per pound, basting with the glaze every 30 minutes.

Roasting

In the last 30 minutes of baking, remove the foil to allow the glaze to caramelize. The ham is done when it reaches an internal temperature of 140°F (60°C).

Finishing Touch

Once the ham is done, remove it from the oven and let it rest for at least 15 minutes before slicing. Serve warm.

Rest and Serve

Whole ham

Brown sugar

Honey

Dijon mustard

Cloves

Pineapple juice

Ground cinnamon

Ground nutmeg

Pat the beef roast dry with paper towels. Rub the olive oil all over the roast. Season generously with salt, black pepper, garlic powder, and dried thyme on all sides.

Season the Beef

Place the roast on a rack in a roasting pan. Roast in the preheated oven for about 60-75 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

Roast the Beef

Remove the roast from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute.

Rest the Beef

Wrap the roast in plastic wrap or foil and refrigerate for at least 2 hours or overnight.

Chill the Beef

Once chilled, slice the beef thinly against the grain.

Slice the Beef

Arrange the sliced beef on a serving platter. Add fresh arugula, sliced tomatoes, and sliced red onion around the beef.

Prepare the Plate

Serve with whole grain mustard and crusty bread on the side.

Serve with Accompaniments

Enjoy your cold roast beef as a delicious and refreshing meal!

Enjoy!

beef roast (sirloin or round)

salt

black pepper

olive oil

garlic powder

dried thyme

whole grain mustard

fresh arugula

sliced tomatoes

sliced red onion

crusty bread

In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Rub this spice mixture all over the beef roast.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, sear the beef roast on all sides until browned, about 3-4 minutes per side.

Sear the Beef

Transfer the skillet with the beef roast to the preheated oven. Roast for about 1.5 to 2 hours or until the internal temperature reaches 135°F (57°C) for medium-rare.

Once done, remove the roast from the oven and let it rest for 15-20 minutes before slicing.

In a medium saucepan, combine the beef broth, soy sauce, Worcestershire sauce, and black pepper. Bring to a simmer over medium heat.

Make the Gravy Base

In a small bowl, mix the cornstarch with water to create a slurry. Once the broth mixture is simmering, gradually whisk in the cornstarch slurry.

Thicken the Gravy

Continue to simmer the gravy for about 5-7 minutes, or until it thickens to your desired consistency.

Simmer the Gravy

Slice the rested beef roast and serve it warm, topped with the thickened gravy.