Recipes at the end of each chapter

Crawfish Monica-Style Street Tacos

A nod to the famous Crawfish Monica Pasta served at New Orleans Jazz Fest, combined with L.A.’s popular fish tacos

You can use shrimp too. Highly recommend the Louisiana crawfish as opposed to imported.

Sauce - 1 stick of butter, 1 pint of half and half, green onions, 2 tbsp minced garlic, creole seasoning (Tony Chachere’s), and salt. Pink Himalayan salt works well.

Melt the butter in a skillet and sauté onions and garlic in it. Add salt. Add the crawfish and half-and-half and sauté until it bubbles. If using raw shrimp, slightly boil before adding to the sauce. If using crawfish, be sure to include the juice. Add creole seasoning, starting light as it has a kick, then taste and add as desired. Add panko or parmesan to thicken the sauce a little.

Buy small street tacos, cilantro, lime, cabbage and avocado.

I like to coat the shredded cabbage with the sauce, but you can add it separately or use coleslaw as well. Place all together in the taco, adding whatever amount of sliced avocado, lime, and cilantro you like.

You can also mix the crawfish into the rotini pasta (as they do at Jazz Fest) and add it to the taco with the pasta for extra carbs.

Tony Chachere’s is a Louisiana creole seasoning. It’s salty with a variety of spicy flavors and can be used on just about everything. The correct pronunciation is Tony “Sa-shury,” but some of us like to call it Tony “Cha-chere’s.”

Vegetarian Ramen

GR loves ramen, and it’s loaded with salt and flavor. This recipe is inspired by our friend Jeff’s New Orleans restaurant, Union Ramen. Jeff also helped us produce some of our first fashion and fundraising events as a partner with Renaissance Records

.

Miso oyster mushroom ramen recipe:

Rich layers of umami with a miso-based broth, featuring oys- ter mushrooms for a savory depth and tender texture. Can also add several varieties of mushrooms.

Start by sautéing sliced mushrooms with garlic and ginger to enhance the flavor, then add vegetable broth (or a mushroom- infused broth for extra intensity), and bring it to a simmer.

Include miso paste, soy sauce, and a touch of mirin to add complex sweetness and saltiness to the broth.

Sometimes coconut milk is added for a creamy touch.

Once the broth is well-seasoned, add ramen noodles and cook until tender.

For garnish, consider including Bok choy, green onions, or soft-boiled eggs, which add color, freshness, and richness. Fin- ish with sesame seeds or a chili oil crunch.

* Add some Nori (seaweed) for extra salty flavor.

Miso Halibut with Shredded Cabbage

This is one of GR’s favorite dishes and what got me in trouble with her dietician...

It can be almost any fish – halibut, seabass, kanpachi, salmon

I use a miso dressing or a miso paste that can be made into a sauce with broth or kewpie mayonnaise (easily found at H- Mart or in the Asian section of a market)

Cover the fish with the miso sauce of choice (I usually let it marinate first) and cook for whatever time the size and thick- ness of the fish requires. I like to sear both sides in a skillet first then place in the oven.

Shred green and purple cabbage and lay across a platter, place the cooked fish on top.

Use the leftover sauce to put back in the skillet with a little butter and a little broth. Cook until desired consistency of sauce and top over fish and cabbage, warming and slightly cooking the cabbage.

* Add a touch of Furikake seasoning salt on top.

Tres Leches Berry Trifle

This recipe is from Porto’s Bakery, one of the oldest Cuban bakeries in L.A. It was featured in my mom’s Los Angeles Clas- sic Desserts cookbook, and one of the desserts we served to the Royalty table, along with a signed copy of the book, at Winemasters.

Ingredients -

Cake: Yield 12 servings (single serving small glass) 6 large eggs, separated
1⁄4 cup granulated sugar, divided
3⁄4 cup cake flour

3 tablespoons whole milk
1⁄4 teaspoon vanilla
Preheat the oven to 350 degrees F.

Sift the cake flour and set it aside. Grease and flour either one 12-by-15-inch sheet pan or two 8-inch round cake pans lines with parchment or wax paper.

Prepare the cake batter by first separating the eggs, placing the yolks in one large mixing bowl and the whites in another.

Add 1⁄8 cup (2 tablespoons) of the sugar to the yolks and beat the mixture to the ribbon stage (reached when a spoon dipped into the mixture leaves a trail behind that is visible for a short while) about 3 to 5 minutes. The mixture should be pale yellow. Add and stir the sifted cake flour and milk into the yolk mixture in three stages. That is, add 1⁄4 cup of the cake flour and 1 to 2 tablespoons of whole milk at a time, being careful not to deflate the mixture.

In the other mixing bowl with the egg whites, combine them with 1⁄8 cup (two tablespoons) of sugar. With an electric mixer,

whip on medium speed to a soft-peak stage. The mixture will be shiny.

Add 1⁄3 of the egg whites and sugar to the yolk mixture and fold in the whites carefully so as not to deflate the mixture. Add the remaining 2⁄3 of the egg whites and sugar and care- fully fold them in until everything is blended well. The mix- ture should be smooth and fluffy, not runny. Carefully spread the batter evenly into the prepared pan(s) and bake the cake for 8 to 10 minutes until light golden brown.

Milk/Cream filling for cake:

1 can (12 ounces) evaporated milk
1 can (12 ounces) sweetened condensed milk 3⁄4 cup heavy cream

In medium-size bowl, mix the evaporated and condensed milks and cream until blended.

Remove the cake from the pan and flip it over by placing an- other piece of paper on top of it. Gently pierce the cake with a table fork every few inches and pour the milk-and-cream filling onto the cake, allowing the filling to penetrate the cake. Let this rest for 10-15 minutes to allow the cake to absorb the liquid.

Whipped Cream:

2 cups heavy whipping cream
1 tablespoon granulated sugar 1⁄4 cup brandy or rum, optional 4 pints seasonal berries or fruits

In a medium, chilled metal bowl, whip the cream until soft peaks form. Add the sugar (and brandy or rum if desired) and continue whipping until no grittiness remains.  In a glass

dessert cup or drinking glasses, place a layer of the cake at the bottom, followed by a layer of whipped cream, place the berries on top of this and continue with another layer of cake, whipped cream and finished with fruit on top.

* To enhance the flavor, sprinkle a little Fleur de sel on top

Thai Drunken Noodles or Pad Kee Mao

GR loves Thai food, drunken noodles being one of her favor- ites. Chicken is her first choice but it can be made with any protein such as shrimp, tofu or beef. You can also add more veggies for a Vegetarian version

Ingredients

For the sauce:

• 3 tablespoons soy sauce (or light soy sauce)
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce (for color and depth, but op- tional)
• 1 tablespoon fish sauce
• 1 tablespoon sugar (brown sugar works well here)
• 1 teaspoon chili paste or sriracha (adjust to taste)
  For the noodles and stir-fry:
• 8 oz wide rice noodles (fresh is ideal, but dry noodles are fine – just soak or boil per package instructions)
• 2 tablespoons vegetable oil or other high-heat oil
• 4 cloves garlic, minced
• 1 or 2 Thai chilies, chopped (optional, or more if you like it spicy)
• 1 small onion, sliced
• 1 bell pepper (red or yellow), sliced
• 1 cup broccoli florets or Chinese broccoli, cut into bite- size pieces
• 1 small carrot, julienned or thinly sliced (optional)

1. Prepare the Sauce
   In a small bowl, whisk together soy sauce, oyster sauce, dark soy sauce (if using), fish sauce, sugar, and chili paste. Set aside.
2. Prepare the Noodles
   Cook or soak the rice noodles according to package in- structions until they’re just tender. Drain and set aside.
3. Stir-Fry Time
   1. Heat a large wok or skillet over high heat and add the vegetable oil.
   2. Add garlic and Thai chilies (if using). Stir-fry for about 30 seconds, or until fragrant.
   3. Addyourchoiceofprotein(chicken,shrimp,tofu,etc.) and stir-fry until it’s nearly cooked through.
   4. Addtheonions,bellpepper,broccoli,andcarrots.Stir- fry for 2-3 minutes until vegetables are slightly tender but still crisp.
4. Add Noodles and Sauce
   1. Add the drained noodles to the pan, followed by the prepared sauce.
   2. Toss everything together to ensure the noodles are

• 1/2 cup fresh Thai basil leaves (or regular basil, but Thai basil is best)
• 1 cup protein of choice (chicken, shrimp, tofu, or beef – cut into bite-size pieces) coated well. Stir-fry for another 1-2 minutes until ev- erything is evenly mixed and heated through.

5. Add Basil and Finish

1. Turn off the heat and add the fresh basil leaves. Toss until the basil is wilted slightly from the residual heat.
2. Taste and adjust seasoning as needed, adding extra fish sauce or chili paste if desired.

* Top with a little Thai Sea Salt

Port-Infused Stilton

Murray’s Cheese Shop on Bleecker St. in NYC has Stilton and Port samplings.

Purchase a wheel of Stilton, cut out the center and place a bottle of port upside down in the center, allowing it to fully infuse the wheel, Serve with a baguette and sliced apple or pear.

Mom always said a cheese plate needed to start with four types of cheese:

Blue – Stilton
Creamy – D’affinois brie
Mild – Etorki or Essau Oraty
Colorful and sharp – Mimolette or Aged Gouda * extra salty

Bolognese

One of GR’s favorite pasta dishes. This pappardelle version is adapted from Sylvain restaurant in New Orleans, owned by our friend Robert LeBlanc. He was also instrumental in helping us with our first fashion fundraisers at his newly opened venues and continues to support GR4CF.

Ingredients

• 1 lb. ground beef (or a mix of ground beef and pork)
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 can (14 oz) crushed tomatoes (or tomato sauce)
• 1/4 cup tomato paste
• 1/2 cup beef broth (optional, for extra richness)
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)
• Grated Parmesan cheese (for topping)

• Instructions
  Step 1: Sauté the Vegetables

1. Heat Olive Oil: In a large skillet or saucepan, heat the ol- ive oil over medium heat.
2. Cook the Vegetables: Add the chopped onion, garlic, car- rot, and celery. Sauté for 5-7 minutes, until softened and fragrant.

Step 2: Brown the Meat

1. Add Ground Meat: Add the ground beef (or beef and pork mix) to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 5-6 minutes.
2. Season with salt and pepper to taste.

Step 3: Add Tomatoes and Simmer

1. AddTomatoesandTomatoPaste:Pourinthecrushedto- matoes and add the tomato paste. Stir to combine.
2. AddBroth:Canalsoaddsomeheavycreamforacreamier sauce or a red wine for a richer complexity in the sauce. Stir well.
3. Simmer:Reduceheattolow,cover,andletthesaucesim- mer for 20-30 minutes, stirring occasionally, until thick- ened and flavors are well blended.
4. Serve over Pappardelle pasta or pasta of choice

* Sprinkle a little Hawaiian Red Sea Salt on top.

Honey Pie Pizza

GR loves this pizza from Follia in the Gramercy neighborhood of NYC. Obviously, NYC has a huge array of pizza options. This restaurant happened to be close to her first dorm.

Easiest ways to make:

Buy pizza dough, roll out and top with tomato sauce, mozzarella, hot soppressata and basil. Drizzle honey on top. (Or purchase a pepperoni pizza and drizzle hot hon- ey on top)

* Add a dash of Maldon Garlic Sea Salt (for a little more flavor)

In the way of honey... and small apps

They also make delicious crostini with ricotta, mascarpone and burrata cheeses

Typically topped with extra virgin olive oil but we like to drizzle honey, or hot honey

Easiest way to make: Slice baguette, add a little olive oil and bake until toasty.

Spread the cheese of choice, drizzle oil (for savory), honey (for sweet), or hot honey (for sweet & spicy). 

Top with pimento

* Add a dash of Maldon Chilli Sea Salt 

(for additional kick.)

Southern Mixed Greens

GR loved my large pot of greens and it was a great way to add more fiber to her diet.

Collard Greens Mustard Greens Swiss Chard
Flat leaf kale Spinach
Shredded cabbage

In a large pot – start with butter and a little olive oil and salt

Add chopped onions, garlic and leeks – cook down

Add a little stock (we love the veggie “healing broth” from the Korean stand at the Studio City Farmers Market, but you can use beef, chicken, or bone broth as well.)

Start adding chopped greens, introducing the thicker greens first (i.e. collard, mustard & kale.)

As these cook down, add more butter and salt; add vinegar and sugar as well.

Add the softer greens (i.e. chard, spinach, cabbage.)

Keep stirring on low heat as they all cook down... season to taste.

* For a slightly saltier taste, add soy, ponzu and fish sauce.