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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

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