Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350ºF oven for about an hour, until internal temperature is 155 - 160ºF. Remove from oven, let rest 5 - 10 minutes before slicing.

In large skillet over medium heat, melt butter with garlic chips. Stir in flour, stewed tomatoes, sliced pimientos, green bell peppers, thyme, celery salt and cayenne pepper; simmer 5 to 7 minutes. Stir in cubed, cooked turkey or chicken. Remove from heat. Reserve.

On generously floured surface, roll dough to 18 × 12-inch rectangle; cut into 6 (6-inch) squares. Place about 2/3 cup filling on center of each square. Bring points together over filling; pinch and twist to seal points, then pinch corners. Place on greased baking sheet; cover. Place large shallow pan on counter; half-filled with boiling water. Place baking sheet over pan; let dough rise 15 minutes.

Bake at 375ºF for 25 minutes or until lightly browned. Cool slightly; serve warm.

Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours.

Preheat oven to 450º. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.

 Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan. Stir well. Serve in shallow bowls with good bread and cold beer or dry German Riesling.

Puree chicken livers in a food processor. Heat oil in a large skillet over high heat; add liver and pork, and cook, stirring, until browned, about 4 minutes. Stir in salt, pepper, and chili powder, and cook 2 minutes more.

Add 1/4 cup stock, and cook until evaporated, about 8 minutes, allowing mixture to brown and stick to skillet. Stir in onion and next 3 ingredients, and cook until well browned and sticking to skillet, about 8 minutes.

 Add remaining 1 1/4 cups stock, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add green onion, parsley, and rice, remove from heat, and stir thoroughly.

*If, like me, you don’t care for chicken livers, use dark meat chicken cut into chunks and skip the pureeing.

3 slices bacon

1/3 cup yellow cornmeal

2 teaspoons salt-free Cajun seasoning

1/2 teaspoon salt

4 (6-ounce) catfish fillets

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; reserve 2 teaspoons drippings in pan. Crumble bacon; reserve for another use.

Combine cornmeal, seasoning, and salt in a shallow dish. Dredge fillets in cornmeal mixture, shaking off excess.

Heat reserved drippings in pan over medium-high heat. Add fillets; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Melt butter in medium saucepan over low heat. Stir in lemon juice through kosher salt. Cook over low heat for 10 minutes; pour into shallow dish.

Dip fillets into butter mixture, coating thoroughly. Place fillets on platter; cover and chill at least 1 hour. Set aside remaining butter mixture.

Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Add 2 fillets, and cook 2 minutes on each side or until fish flakes with a fork. Keep cooked fillets warm. Repeat procedure with remaining fillets.

Reduce heat; add remaining butter mixture to skillet, and stir well. Drizzle butter mixture over each serving. Sprinkle with parsley and serve with lemon wedges.

Note: The success of the blackening technique depends on having well-chilled fish and a very hot skillet. Prepare only in a well-ventilated area.

To prepare pudding, combine raisins and 2 tablespoons bourbon in a bowl. Let stand 30 minutes. Drain mixture in a sieve over a bowl, reserving liquid.

Combine reserved liquid, milk, and next 6 ingredients (milk through eggs) in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with raisins, pressing gently into bread mixture. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Place dish in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 10 minutes or until a knife inserted in center comes out clean.

To prepare sauce, combine 1/2 cup sugar, corn syrup, and butter in a small saucepan over medium heat. Bring to a simmer; cook 1 minute, stirring constantly. Remove from heat; stir in 1/4 cup bourbon. Serve each bread pudding piece warm with about 1 tablespoon sauce.