• 1½ TSP fennel seed
• 2 TSP kosher salt
• 1½ TSP black pepper
• 1 TBS fresh parsley leaves (chopped)
• 2 LB (2½ pounds with bone) pork butt (shoulder) (diced into ¼” pieces)
• 5 FT of 36 MM collagen sausage casings (do not allow to get wet at any time)
• Shortening, to lubricate nozzle of stuffer

1. Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes.
2. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.
3. Add pork and blend thoroughly.
4. Refrigerate for 1 hour.
5. Using the fine blade of a grinder, grind the pork.
6. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
7. Stuff meat into casings, trying to avoid air pockets.
8. After stuffing is finished lay out on counter and tie off end.
9. Pinch and twist to form 4″-inch” sausages.
10. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.

• Sausage casings (37 millimeter)
• 2 LB peeled crawfish tails (coarsely chopped)
• 2 TSP salt
• 1½ TSP cayenne pepper (or red pepper of your choice)
• ¾ TSP black pepper
• ¼ C vegetable oil
• 1 C onions (chopped)
• ⅛ TSP garlic (finely minced)
• 1 C green onion tops (chopped)
• ¼ C fresh parsley (chopped)
• 3 C hot cooked rice (for best results, use freshly made rice)

1. Place the crawfish in a bowl and sprinkle the seasonings on top, mix well and set aside.
2. Heat the oil in a saucepan and saute the vegetables over medium heat for about five minutes or until translucent.
3. Add the seasoned crawfish and cook about 20 minutes more, stirring occasionally.
4. Remove from heat and stir in the rice, mixing very well.
5. While the mixture is still hot, fill the casings, making links by twisting the filled casing several turns periodically (a 4″ link is a good size).

Yields 12 servings.

Oysters:
½ dozen Louisiana oysters
1 TBS butter garlic sauce (see recipe)
Parmesan cheese & Romano cheese

Butter Garlic Sauce:
10 OZ melted margarine or butter
1 TBS black pepper, white pepper, granulated garlic
3 TBS minced garlic

Temperature:

On outside grill, place half dozen oysters (on the halfshell). Put 1 TBS butter garlic sauce and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.

3 OZ tasso
3 OZ bacon fat
1 onion
3 stalks celery
2 bell peppers
2 fresh chili peppers
2 TSP dried thyme
1 TBS garlic
2 C rice
1 C oyster liquor
2 C veal stock
Salt, white and cayenne pepper
1 bunch green onions
½ bunch parsley
4 dozen fresh Louisiana oysters
Bread crumbs to thicken

Temperature:

Render the tasso in bacon fat. Add onions, celery, bell peppers and sauté until translucent. Add chili peppers, thyme, garlic and sauté until garlic is blonde. Add rice and deglaze with oyster liquor. Add veal stock, and seasonings. Return to a boil, reduce heat and simmer. Add green onions, parsley and oysters. Cover and simmer, stirring occasionally until rice is well cooked. Adjust seasonings – it should be spicy. Add bread crumbs (approximately 3 ounces) to thicken.

Let mixture cool and pace through a grinder using a small die. Form into cakes approximately 2 ounces each (similar to crab cakes – makes 25) or stuff into sausage casings making 3" lengths. If making cakes, lightly flour and sauté.

• Olive oil
• Garlic (minced)
• Thyme
• Oregano
• Basil
• 4 LG portabello mushrooms

Oven: 350° F

1. Mix olive oil, minced garlic, thyme, oregano and basil together.
2. Marinate the mushrooms in the mixture for 1 to 2 hours, turning frequently.
3. Put in oven on sheet pan for about 15 minutes or until the stems are soft.
4. Take out, let cool a briefly then finish on the grill.

Mushroom Caps:
10 LG white mushroom caps (stems removed)
Olive oil
1 TSP chopped fresh rosemary
1 TSP chopped fresh thyme
2 cloves garlic (crushed)
Bread crumbs

Filling:
¼ C crabmeat (claw meat is more flavorful)
Sauteed mushroom stems (from the caps)
1/3 C heavy cream
¼ C shredded Parmesan
1 TSP dried tarragon
1 TBSP bread crumbs

Temperature: 350

In a large bowl, toss the mushroom caps with enough olive oil to coat. Add the rosemary, thyme and garlic and combine thoroughly.

Place a roasting rack on a baking sheet. On the baking sheet turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance.

Combine the filling in a bowl. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes or until the filling bubbles and the tops have browned.

4 PKG Ramen Noodles (discard seasoning packs)
40 LG raw shrimp (peeled & deveined)
1 C mushrooms (sliced)
1 C onion (finely chopped)
1 C scallions (sliced)
½ TSP red pepper flakes
½ TSP kosher salt
1 C vegetable broth
1 C mirin or sake
½ C soy sauce
½ C sesame oil

Temperature: 400

Create 4, 18″ square, double layered foil squares. Place one ramen noodle block in the center of each foil pouch. Stack the following ingredients on top of the noodles in this order: shrimp, mushrooms, onions, scallions, red pepper flakes and salt. Pull the sides and corners of the pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.

In a small bowl, combine vegetable broth, mirin (or sake), soy sauce and sesame oil. Distribute liquid evenly among packs – you should use at 2/3 C of combined liquid for each pouch.

Press the pouch foil together and seal thoroughly. Punch a small hole in each pouch to allow steam to escape. Place on a cookie sheet and bake in the oven for 20-25 minutes. Serve immediately.

1½ C all-purpose flour
2 eggs
1 C sugar
2/3 C vegetable oil
½ TSP salt
½ TBS cinnamon
½ TSP soda
¼ TSP nutmeg
¼ TSP baking powder
1-1½ C apples (finely chopped or shredded)
½ C chopped nuts

Temperature: 350

Mix the dry ingredients. Beat the eggs slightly, mix with the oil and apples then pour into the dry mix. Add the nuts then mix all with a spoon. Pour into a well-greased 6x3x2″ or 9x5x3″ loaf pan. Bake for 40 to 50 minutes or until a toothpick comes out of the center clean. Cool for 10 minutes, turn out or leave in the pan to slice and store. Store tightly wrapped in aluminum foil. The bread freezes well.

• ½ C butter or margarine (1 stick)
• 1 C light brown sugar
• 2 TBS light corn syrup
• ½ C evaporated milk or light cream
• 1 TSP vanilla
• Dash salt
• 3 TBS white rum

• Combine all ingredients except the rum in a saucepan.
• Bring to a boil, stirring constantly and cook for 2 minutes.
• Allow to cool then add the rum. Serve warm over cake, Bread Pudding, etc.

1 small onion (chopped)
¼ TSP white pepper
1 bunch green onion (chopped)
1 LB spiral broad noodles or cut macaroni
2½ C milk
4 TBS butter or margarine
14 OZ dry packed tuna
5 TBS Wondra flour
8 OZ sharp cheddar cheese (grated)
1½ TSP salt
12 OZ tiny green peas (optional)

Temperature: 350

Boil the noodles in salted water, drain and return to the pot. Saute the onion and green onion in a saucepan with 1 TSP of olive oil. Add the milk, flour, butter, salt and pepper. Cook while stirring constantly until thickened and just reaching a boil. Add the tuna. Pour the sauce over the noodles and mix well. Put in a 2 QT baking dish sprayed with a release. Cover the top with grated cheddar and bake until the cheese melts and the casserole is hot in the center and bubbling on the edges. Chicken can be used in place of tuna.