COCONUT TRES LECHES

ADD GULF FISH FILET

ADD SHRIMP

CRAWFISH POT PIE

BREAD PUDDING

CARIBBEAN CHOP SALAD

SHRIMP & GRITS

HOT FIRE CHICKEN

SEMOLINA DUMPLING

TUNA CEVICHE

CRISPY PORK BELLY

Pinot Noir, McCollum Heritage 91, Willamette Valley, 2020

Blend, 'Minuty', Côtes de Provence, France, 2023

Cabernet Sauvignon & Cabernet Franc, Aslina, 'Umsasane,' 2020

Banana Bread Pudding

Chardonnay, Evening Land, 'Seven Springs', Eola-Amity Hills, 2022

Mango Crème Brûlée

Champagne Krug, 'Grand Cuvée', Brut, NV, Half Bottle

Housemade Granola

Chardonnay, McCollum Heritage 91, Willamette Valley, 2020

Tater Tots

Classy Mimosa

Rosé/Orange*

Prosecco Brut Rose

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan and line the bottom with parchment paper or dust with flour.

Prepare oven and pan

Sift together the all-purpose flour, baking powder, and salt into a medium bowl; set aside.

In a large mixing bowl (or stand mixer bowl), cream the room-temperature unsalted butter and 1 cup granulated sugar on medium speed until pale and light, about 2–3 minutes.

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape down the bowl as needed. Stir in the vanilla extract.

Alternate adding the dry ingredients and the warmed whole milk to the butter-egg mixture: begin and end with the dry ingredients. Add in three additions (dry, milk, dry), mixing on low speed just until combined after each addition. Do not overmix.

Pour the batter into the prepared 9x13-inch pan and smooth the top with a spatula. Bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, about 20–25 minutes depending on oven and pan. Cake should be golden and spring back slightly.

Remove the cake from the oven and let cool in the pan on a wire rack for 10–15 minutes to set.

While the cake cools slightly, whisk together 1 cup whole milk, 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 cup canned coconut milk, and 1/2 cup cream of coconut in a bowl until smooth and homogeneous.

Using a skewer or fork, poke the warm cake all over in a grid pattern (about 30–40 holes) to allow the milk mixture to penetrate.

Slowly pour the tres leches mixture evenly over the warm cake, starting at the edges and working toward the center. Pour in stages if necessary and allow the liquid to absorb between pours. The cake will seem very wet — that is intended.

Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the milks to fully soak into the cake.

Chill a medium mixing bowl and beaters in the refrigerator for 10–15 minutes if possible; cold equipment helps the cream whip better.

Pour the cold heavy cream and confectioners' sugar into the chilled bowl. Beat on medium-high speed until soft peaks form, about 3–4 minutes. Add the coconut extract if using and beat just to combine. Be careful not to overbeat; you want a stable but soft whipped cream.

Fold in the toasted sweetened shredded coconut gently with a spatula, reserving a small tablespoon for garnish if desired.

Spread the coconut whipped topping evenly over the chilled, soaked cake using an offset spatula or the back of a spoon.

Sprinkle the top with the remaining toasted flaked coconut or shredded coconut. Add fresh mint leaves if using.

Keep the cake refrigerated until ready to serve. For clean slices, run a knife under hot water, dry it, then slice the cake; wipe between cuts.

Let the cake sit at room temperature 10–15 minutes before serving if desired. Serve chilled or slightly cool. Store covered in the refrigerator for up to 4 days.

all-purpose flour

baking powder

fine salt

unsalted butter, room temperature

granulated sugar (for cake batter)

large eggs, room temperature

whole milk (for batter), warmed slightly

pure vanilla extract

whole milk

sweetened condensed milk

evaporated milk

unsweetened creamy coconut milk (canned)

cream of coconut (or coconut condensed milk)

heavy cream, cold

confectioners' sugar

coconut extract (optional)

toasted sweetened shredded coconut

toasted flaked coconut or extra shredded coconut

fresh mint leaves (optional)

Pat the fish fillets dry with paper towels on both sides. Check for and remove any remaining pin bones with tweezers. Place fillets on a plate or shallow tray.

Prepare fillets

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Zest half the lemon into the spice mix, then rub the spice blend evenly over both sides of each fillet. Squeeze 1 tablespoon lemon juice over the fillets and let them sit at room temperature for 10 minutes while you prepare the coating and pan.

Season fillets

Spread the all-purpose flour on a plate and season it lightly with a pinch of salt and pepper. Lightly dredge each seasoned fillet in the flour, shaking off excess so there is only a thin, even coating.

Dredge lightly

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking (about 1–2 minutes). Add the butter and swirl to combine; when the butter stops foaming, the pan is ready.

Heat pan

Place fillets in the hot pan presentation-side down (skin-side up if skin-on) without crowding; you may need to cook in two batches. Cook 3–4 minutes undisturbed until the underside is golden brown and releases easily from the pan. Flip carefully with a spatula and cook the other side 2–4 minutes more, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 140–145°F (60–63°C) for firm Gulf fish.

Cook fillets

Remove fillets to a warm plate. Immediately squeeze the remaining lemon juice over the hot fillets and sprinkle chopped parsley on top. If desired, spoon any buttery pan juices over the fish for extra flavor.

Finish with lemon and herbs

Serve each fillet with a lemon wedge alongside. Leftover pan juices can be strained and drizzled over vegetables or rice.

Gulf fish fillets (e.g., red snapper, grouper, or mahi-mahi)

Kosher salt

Freshly ground black pepper

Paprika (sweet or smoked)

Garlic powder

Onion powder

Cayenne pepper (optional, for heat)

Lemon (zest and juice)

All-purpose flour (for light dredge)

Olive oil

Unsalted butter

Fresh parsley, chopped

Lemon wedges

If shrimp are frozen, thaw completely in the refrigerator overnight or under cold running water in a sealed bag for 10–15 minutes. Pat shrimp dry with paper towels to remove excess moisture — this helps them sear and prevents steaming.

Prepare shrimp

Place shrimp in a medium bowl. Add kosher salt, black pepper, garlic powder, and paprika. Drizzle olive oil over the shrimp and toss until evenly coated.

Season

Heat a large skillet (nonstick or stainless) over medium-high heat until hot. Add the oiled, seasoned shrimp in a single layer, being careful not to crowd the pan (cook in two batches if necessary). Cook shrimp 1.5–2 minutes on the first side without moving until the underside is pink and beginning to brown. Flip and cook another 1–2 minutes until opaque throughout and firm to the touch. Total cook time depends on size — do not overcook to avoid rubbery texture.

Cook

If using, add the butter to the pan and let it melt, spooning it over the shrimp for 15–30 seconds. Remove pan from heat and squeeze the fresh lemon juice over the shrimp. Sprinkle with chopped parsley and give a quick toss to combine.

Finish

Transfer shrimp to the dish you are adding them to (pasta, salad, grain bowl, tacos, etc.) while still hot. If adding to a sauced dish, fold shrimp in gently to coat. Adjust seasoning to taste before serving.

Serve

raw medium shrimp (peeled, deveined, tails on or off as preferred)

kosher salt

black pepper

garlic powder

paprika (smoked or sweet)

olive oil

butter (optional, for finishing)

fresh lemon juice (optional, for finishing)

fresh parsley (chopped, optional garnish)

If using store-bought dough, skip to chilling. For homemade: In a large bowl combine 2.5 cups flour and 1 tsp salt. Add the cold butter cubes and toss to coat. Using a pastry cutter or fingers quickly cut the butter into the flour until mixture resembles coarse peas with some pea-sized butter bits remaining.

Make the dough

Sprinkle ice water, 1 tablespoon at a time, over the flour-butter mixture and gently mix with a fork until dough just comes together and holds when pinched. You may not need all the water. Do not overwork. Gather dough into a disk, divide in half (top and bottom crust), wrap tightly in plastic and chill at least 30 minutes.

Preheat oven to 400°F (205°C) while filling is finishing. On a lightly floured surface, roll one disk into a 12-inch circle for bottom crust and place in a 9-inch deep-dish pie plate. Roll second disk to about 10-inch for top or shape as lattice/cover. Trim edges leaving a 1/2-inch overhang; chill while you prepare filling.

Beat the egg with 1 tsp milk to make egg wash and keep refrigerated until ready to brush crust.

In a large heavy skillet or saucepan over medium heat, melt 4 tbs butter. Add diced onion, celery, and carrot and cook, stirring occasionally, until translucent and softened, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant.

Prepare vegetables and roux

Sprinkle 1.25 cups flour over the softened vegetables and stir to coat. Cook the flour-veg mixture 2–3 minutes, stirring constantly to remove the raw flour taste but do not let it brown excessively (you are making a blond roux).

Gradually whisk in 2 cups milk and 1 cup chicken stock, a little at a time, whisking to smooth lumps. Add bay leaf, 1 tsp Creole/Cajun seasoning, 1 tsp Dijon, 1 tsp Worcestershire, 1/2 tsp hot sauce (if using), and 1 tsp chopped thyme. Bring mixture to a gentle simmer, stirring frequently, until it thickens to a glossy gravy that coats the back of a spoon, about 6–8 minutes.

Add liquids and seasonings

Remove and discard bay leaf. Stir in 2 tbs chopped parsley, 1 tbsp lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning as needed.

Reduce heat to low and stir in the cooked crawfish tails and frozen peas (if using). Warm through gently for 2–3 minutes—do not overcook crawfish to avoid toughness. The filling should be thick; if too thin, simmer 1–2 minutes more to reduce. Remove from heat and let cool slightly while you assemble the pie.

Fold in crawfish and peas

Preheat oven (if not already) to 400°F (205°C). Fill the chilled bottom crust-lined pie plate with the cooled crawfish filling, mound slightly in the center.

Brush the edge of the bottom crust with water, place top crust over filling. Trim excess dough, fold the top and bottom edges under and crimp to seal. Cut a few small vents in the top crust to allow steam to escape; optionally create decorative slits or use a lattice.

Brush the top crust with the egg wash. Sprinkle a light pinch of Creole seasoning or coarse salt if desired.

Place pie on a baking sheet to catch any drips and bake in the preheated oven for 20 minutes at 400°F, then reduce heat to 375°F (190°C) and bake an additional 25–30 minutes until crust is golden brown and filling is bubbling. Total bake time about 45–50 minutes.

If the crust browns too quickly, tent loosely with aluminum foil for the remainder of baking.

Remove pie from oven and let rest on a cooling rack 10–15 minutes before slicing to allow filling to set.

Slice and serve warm, garnished with extra chopped parsley and lemon wedges on the side. Offer additional hot sauce or Creole seasoning at the table.

unsalted butter

yellow onion, finely diced

celery stalks, finely diced

carrot, small dice

garlic, minced

chicken stock (or seafood stock)

bay leaf

Worcestershire sauce

hot sauce (optional)

Creole or Cajun seasoning

Dijon mustard

fresh thyme leaves, chopped

fresh parsley, chopped

lemon juice

crawfish tails, cooked and drained

frozen peas (optional)

salt

freshly ground black pepper

all-purpose flour (for crust or store-bought pie dough)

unsalted butter, very cold, cut into cubes

ice water

large egg (for egg wash)

milk (for egg wash)

extra chopped parsley

lemon wedges

Preheat oven to 350°F (175°C). Spread the cubed brioche on a baking sheet and toast in the oven 6–8 minutes until edges are lightly golden. Remove and let cool slightly.

Prepare bread

In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until smooth and combined.

Make custard

Place the toasted bread cubes into a 9x9-inch (or similar) baking dish. Pour the custard evenly over the bread, pressing gently so the bread soaks up the liquid. Let sit 20–30 minutes at room temperature (or refrigerate up to 2 hours) to allow full absorption.

Combine bread and custard

Brush the top lightly with 1 tablespoon melted butter and dot with the remaining 2 tablespoons. Cover loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake 15–20 minutes more until the custard is set (a knife inserted near center comes out mostly clean) and top is golden brown. If the top browns too quickly, tent with foil.

Bake

Remove from oven and let rest 10–15 minutes before serving or adding apple curd and roasted pineapple.

Rest

While the pudding bakes, place the diced apples, 1 tablespoon sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until apples soften and release juices, about 6–8 minutes. Reduce heat to low.

Cook apples

In a small bowl, whisk the egg yolks. Slowly stir about 2 tablespoons of the hot apple mixture into the yolks to temper. Then whisk the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, until mixture thickens to a spoon-coating curd (about 3–4 minutes). Remove from heat and whisk in cold diced butter until smooth. Stir in ground ginger (if using) and salt. Transfer to a bowl, cover surface with plastic wrap, and chill if not using immediately. Makes roughly 3/4–1 cup.

Temper yolks and finish curd

Increase oven temperature to 425°F (220°C) after removing the pudding, or use a separate oven if available. In a bowl, toss pineapple chunks with dark brown sugar, melted butter, lime juice, cinnamon, and a pinch of flaky sea salt until evenly coated.

Toss pineapple

Arrange pineapple in a single layer on a parchment-lined baking sheet or small roasting pan. Roast for 12–15 minutes, turning once halfway through, until edges are caramelized and fruit is golden. Let cool slightly.

Roast

Spoon warm apple curd over individual servings of the bread pudding, then top with several pieces of roasted pineapple. If desired, dust lightly with powdered sugar and serve with a scoop of vanilla ice cream or a drizzle of crème anglaise.

Assemble

Refrigerate leftover apple curd in an airtight container for up to 4 days. Cover bread pudding tightly and refrigerate up to 3 days; reheat gently in a 325°F (160°C) oven until warmed through. Store roasted pineapple separately for up to 2 days and reheat briefly in a skillet or oven.

Storage

stale brioche or challah, cut into 1-inch cubes

heavy cream

large eggs

granulated sugar

light brown sugar, packed

vanilla extract

ground cinnamon

fine sea salt

unsalted butter, melted (for brushing and dotting)

peeled, cored, and finely diced apples (Granny Smith or Honeycrisp)

large egg yolks

unsalted butter, cold and diced

ground ginger (optional)

fresh pineapple, peeled, cored, and cut into 1/2-inch slices or chunks

dark brown sugar

unsalted butter, melted

fresh lime juice

flaky sea salt

powdered sugar (optional, for dusting)

vanilla ice cream or crème anglaise (optional, to serve)

Wash and dry romaine lettuce leaves thoroughly. Chop or finely shred the romaine into roughly 1/2- to 1-inch pieces to create a chop-salad texture. Place in a large mixing bowl.

Prepare greens

Thinly slice or shred the red cabbage; add 1 cup to the bowl. Peel and shred the carrot and add. Dice the mango into bite-size pieces; add to the bowl. Seed and dice the cucumber and red bell pepper and add.

Prep vegetables and fruit

Slice the green onions on the bias and add to the salad along with chopped cilantro and chopped mint. Add toasted coconut flakes and roughly chopped roasted cashews for texture. Season the salad base with 1 tsp salt and 1/2 tsp freshly ground black pepper and gently toss to distribute.

Add aromatics and crunch

Taste a small portion of the chopped salad and adjust salt or lime wedges as desired before dressing. The salad should be bright and slightly sweet to balance the coconut dressing.

Coconut Tres Leches

Add Gulf Fish Filet

Add Shrimp

Crawfish Pot Pie

Bread Pudding

Caribbean Chop Salad

Shrimp & Grits

Hot Fire Chicken

Semolina Dumpling

Tuna Ceviche

Crispy Pork Belly

Pinot Noir, Mccollum Heritage 91, Willamette Valley, 2020

Blend, 'minuty', Côtes De Provence, France, 2023

Cabernet Sauvignon & Cabernet Franc, Aslina, 'umsasane,' 2020

Banana Bread Pudding

Chardonnay, Evening Land, 'seven Springs', Eola-amity Hills, 2022

Mango Crème Brûlée

Champagne Krug, 'grand Cuvée', Brut, Nv, Half Bottle

Housemade Granola

Chardonnay, Mccollum Heritage 91, Willamette Valley, 2020

Tater Tots

Classy Mimosa

Rosé/orange*

Prosecco Brut Rose