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SWEET POTATO CASSEROLE Makes 8 Servings Cornflakes give this casserole its great crunchy topping. WHAT YOU WILL NEED: 6 large sweet potatoes (about 4 pounds), scrubbed ½ cup unsalted butter (1 stick), at room temperature, plus more for greasing the pan 2 large eggs, at room temperature 1 (14-ounce) can sweetened condensed milk FOR THE TOPPING 1 cup roughly chopped pecans 1 cup lightly crushed Kellogg’s Corn Flakes ½ cup packed dark brown sugar ¼ cup unsalted butter (½ stick), melted 2 cups mini marshmallows, plus more to taste HOW TO PREP: Heat oven to 350°F. Grease a 9” x 13” baking dish with butter and line a baking sheet with aluminum foil. Pierce the sweet potatoes all over with a fork and place on the baking sheet. Place in preheated oven and bake until soft, approximately 1 hour. Allow them to cool. Leave oven set at 350°F. Once the sweet potatoes are cool enough to handle, peel them using a knife. Place the flesh in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment) and mash using a potato masher or fork. Add ½ cup of butter, eggs, condensed milk, granulated sugar, vanilla, cinnamon and salt to the bowl. Combine thoroughly with a hand mixer or a stand mixer on medium speed. Transfer the mixture to the prepared baking dish and smooth out the top using a spatula. Prepare the topping: In a medium bowl, mix together the pecans, corn flakes, brown sugar and butter until well combined. Evenly spoon the topping over the sweet potatoes. ¼ cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 teaspoon salt

Place the casserole in the preheated oven and bake until slightly browned, around 35 minutes. Remove from the oven and layer the marshmallows evenly on top. Return to the oven and bake until the marshmallows are lightly browned, about 5 minutes. Allow it to sit for 5 minutes before serving. Each 1 -pound lobster yields about 6 ounces of meat. If you are using lobster tails, you will need 4 to get about 12 ounces of meat. If you are using Louisiana crawfish tails, you need a 12-ounce package. WHAT YOU WILL NEED: Kosher salt and black pepper, to taste 2 1½-pound lobsters or 1 12-ounce package frozen Louisiana crawfish tails, defrosted 2 tablespoons unsalted butter ½ cup ricotta cheese ½ cup mascarpone cheese 2 cups whole milk Pinch cayenne pepper Pinch freshly grated nutmeg 1 pound sharp cheddar cheese, grated ½ pound elbow pasta, uncooked HOW TO PREP: Fill a large pot with salted water and bring it to a boil over high heat. Add the lobster and cover the pot. Cook for 8 to 10 minutes until the lobster turns bright red. To check for doneness, gently pull an antenna; if it comes off easily, the lobster is done. Remove the lobster from the water and allow it to cool in a bowl. Meanwhile, heat oven to 375°F, with a rack in the upper third of the oven. Grease a 9” x 13” baking pan with a tablespoon of butter. In a blender, combine ricotta cheese, mascarpone cheese, milk, cayenne, nutmeg, salt, and pepper. Blend until smooth. Transfer the sauce to a large bowl, add grated cheese and uncooked pasta, and stir well to combine. Pour the mixture into the prepared pan, cover tightly with foil, and bake for 30 minutes. While the pasta is baking, crack the lobster claws and tail over a bowl to remove the meat, preserving any liquid that comes out. Roughly chop the meat. LOBSTER MAC & CHEESE Serves 6 to 8

After the initial 30 minutes of baking, uncover the pan, gently stir in the lobster meat (or crawfish tails), and add up to 2 tablespoons of the reserved lobster juices (this adds flavor). Dot the top with the remaining tablespoon of butter. Bake, uncovered, for an additional 15 minutes until the top is browned. Allow the dish to cool for 15 to 20 minutes before serving.

BEEF TENDERLOIN Serves 8 to 10

WHAT YOU WILL NEED: 1 (4-pound) beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh parsley 1 sprig fresh thyme, stemmed, leaves chopped (discard stem) 1 stick (8 tablespoons) butter 3 garlic cloves, minced HOW TO PREP: Season the tenderloin all over with the salt, pepper, parsley and thyme. Cover the meat and refrigerate for at least two hours and preferably overnight. Let it come to room temperature for 1 hour before roasting. Preheat oven to 450°F. In a large, ovenproof skillet over high heat, heat 4 tablespoons of butter. Add the meat and thoroughly brown all over, 4 to 5 minutes per side. Dot the top of the meat with the remaining butter and garlic. Place the skillet on the oven’s middle rack, and roast until an instant-read thermometer shows 120°F (for rare), around 10 to 12 minutes. Let the meat rest for 10 minutes before carving.

Photo by Romney Caruso

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