Roasted Pork with Gingersnap Gravy

When we tested this recipe for this book, several of our tasters said it was the very best roast they had ever eaten! Not only is this roast delicious, but it makes an impressive presentation, so you’ll be proud to serve it on special occasions.

Shrimp or Crawfish Etouffee (Stew)

Etouffee means smothered, and in this traditional Louisiana dish the shrimp or crawfish are smothered with a great combination of seasoned vegetables in a dark roux.

Shepherd’s Pie

As you might guess from the name, this dish had its origins in sheep-raising regions of the world. We’ve adapted it from the humble lamb casserole it used to be and spiced it up with Magic Pepper Sauce and Meat Magic. It reheats well, which makes it perfect for covered-dish suppers.

Turkey Rex

This traditional-tasting dish can be made with fresh turkey (or chicken), and also is a great way to use leftover holiday bird. If you use cooked turkey, then season and add it toward the end of the cooking time, so it doesn’t overcook.

Magic Pizza Sauce

Thanks to Pizza & Pasta Magic–either the Herbal or Hot & Sweet blend will work beautifully in this recipe–you can whip up a fresh sauce in hardly any time at all.

Panéed Veal And Fettucini

Panéed‚ is just a south Louisiana term for quick pan frying–we use the method for thin pieces of many kinds of meat, as it preserves the flavor of the meat while still cooking it thoroughly.

Chicken and Seafood Jambalaya

When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.

Corn Chowder

This perennial American favorite is creamy and filling, just perfect for the crisp days of autumn. Because our version is cooked less than 30 minutes after the corn is added, the flavor of the fresh corn really comes across.

Eye-Opener Omelet

This delicious omelet is worth getting up for any day! It’s also great as a light lunch or supper, and when serving it I like to offer a little extra Magic Pepper Sauce to really open an eye.