Entrees

1 cup grits 2 tablespoons butter 1 cup Cheddar cheese, grated 1 tablespoon oil 1/2 pound andouille sausage, cut into

2 pounds gigot or shoulder lamb chops, bone-in Kosher salt and freshly ground black pepper 2 tablespoons flour 2 tablespoons

Herb Roasted Turkey

1 (12-14 pound) turkey, thawed 1 stick butter, room temperature 2 handfuls fresh rosemary, chopped 2 handfuls fresh thyme leaves,

Pan-Fried Crab Cakes

1/2 cup minced celery 1/2 cup minced bell pepper 2 cloves garlic 2 tablespoons olive oil 1-2 pinches red pepper

Sweet and Savory Quail

4 Earl Grey tea bags 12 ounces water 1/2 cup Key West lemon juice 1 teaspoon salt 1 teaspoon pepper

Potato and Pepper Breakfast Gratin

2 1/2 pounds boiling potatoes, peeled and sliced 1/4-inch 1 red bell pepper, finely diced 3 cloves garlic, minced 1

Cheesesteak Sandwich

1 large garlic clove, cut in half  1 pound boneless beef top sirloin steak (3/4-inch thick)  1/4 teaspoon salt  1/4

Artichoke, Spinach & Pepper Jack Quesadillas

Salsa:  2 jalapeño peppers  2 unpeeled cloves garlic  1 unpeeled white onion  4 cups diced tomatoes   1 tablespoon chopped

Shrimp Tacos

1 pound medium shrimp, peeled and deveined 1 1/2 cups sour cream  1 (1-ounce) package taco seasoning mix, divided  1

Seafood Quiche

2 unbaked pie shells 1 (6 ounce) package frozen king crab meat, thawed and drained 1 1/2 cups cooked shrimp, chopped 8 ounces Swiss cheese, shredded 1/2 cup celery, finely