Pork with Molasses Brine, Sweet Potato, Charred Red Onion, Spiced Pecan Relish, and Wilted Greens Recipe courtesy of Felicia Suzanne Willett and Anne Kearney, 2016
Suzanne’s Praline Sauce Recipe courtesy of Felicia Suzanne Willett, 2015 Yields: about 2 ½ cups 1 cup mini-marshmallows 1 cup heavy cream 2 cups light
Whatcha Got Cookin’? by Chef Marcelle Bienvenu Tailgate Muffuletta Servings: 6-8 Note: If pressed for time, purchase ready-made olive salad. 1 1/2 cups chopped pimiento-stuffed
Whatcha Got Cookin’? by Chef Marcelle Bienvenu Mexican Cheesecake Servings: 30 1 cup crushed tortilla chips 3 tablespoons butter, softened 8 ounces cottage cheese 24
Whatcha Got Cookin’? by Chef Marcelle Bienvenu Spring 2017 Grilled Vegetables with Pasta Servings: 6-8 1 large eggplant, cut lengthwise into wedges 2 medium
Basic Gnocchi Recipe Chef Nina Compton -5 Yukon Gold Potatoes -3 egg yolks -1 T salt – 1 – 1 ½ cups all-purpose flour
Sautéed Sweetbreads with Sherry Mustard Butter 1 pound veal sweetbreads 1 tablespoon oil 1 onion, chopped 2 stalks celery, chopped ½ carrot, peeled and chopped
Jumbo lump crab, asparagus, and Boursin cheese risotto Executive Chef Holly Goetting Charley G’s Serves 4 2 Tblsp. olive oil 1 onion, finely
Thomas Ridgley Metairie, Louisiana Externing at Hotel Spielweg in Munstertal, Germany Everything about Germany’s Black Forest is breathtaking, from the lush mountain views to the
Cajun Party Burger Recipe courtesy of Chef Marcelle Bienvenu, instructor Servings: 4 or 8 2 1/2 pounds lean ground beef 4 pickled jalapenos, chopped 1
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