• Combine the warm water, 1 tbsp of the sugar, and yeast in a large bowl and let sit for 10 minutes.
• Stir in the egg and egg white, buttermilk, and vanilla.
• In a separate bowl, mix together both flours, remaining sugar, baking powder, and salt.
• Pour into the large bowl with the wet mixture and stir with a rubber spatula to combine. {It will be extra sticky}.
• Cover the bowl and place in the fridge until the dough has risen and doubled in size, at least 1 hour or up to 2 days if you make in advance.
• On a well-floured surface, roll the dough into a large ¼-inch-thick rectangle.
• I use a pizza wheel cutter and cut into squares around 2 or 3 inches.
• In a large heavy bottomed pot or cast iron skillet, heat a few inches of oil to 350° F {about medium to medium high heat}.
• Carefully drop 3-5 beignets to the oil and fry, flipping once, until golden brown. {They cook fast so about 60-90 seconds per side}.
• Remove beignets with a slotted spoon to a papertowel lined baking sheet or rack.
• Repeat with remaining beignet dough.
• While beignets are still hot, sprinkle heavily with powdered sugar.
• Serve immediately and prepare to get messy!

• Place the roast in a large bowl or pot {I used my Crock-Pot}.
• Add the seasoned flour on top of the roast and toss to coat evenly.
• Add two tbsp of butter to a large stockpot or double boiler over medium heat.
• Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
• Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
• Remove the roast from the pan and add 2 more tbsp of butter to the pot.
• Stir up any bits from the bottom of the pot.
• Add the onions, peppers, celery, and garlic. Season with salt and pepper.
• Stir and cook until softened, about 10 minutes.
• Add the beef stock and bring to a boil.
• Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
• Season with salt and pepper.
• Bring to a boil again then reduce to a simmer.
• Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
• To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

• Rim a chilled martini glass with colored sugar. I dip in vodka then dip in the three different colored sugars.
• To make the sugar just add 1-2 drops of food coloring to a 3 separate tbsps of sugar and stir until combined.
• In a shaker combine ice, vodka, Chila 'Orchata, and Amaretto.
• Shake vigorously,strain, and pour into martini glass.
• Add a sprinkle of cinnamon and skewer a cube of King Cake and lay across the top.
• Drink up and enjoy!

• In a large skillet, add butter and brown sugar.
• Stir until melted and bubbly.
• Add rum then using a long lighter carefully light of fire to flambe and cook the rum.
• When the flame cooks down add the sliced bananas and cinnamon. Cook for 2-3 minutes until softened.
• Serve warm in bowls on top of ice cream.

For the sandwich:

• Preheat oven to 350 degrees.
• Split the bread loaf in half.
• Spread olive salad on the inside of the top half.
• Add all sliced meat on the bottom inside loaf.
• Top with sliced cheese.
• Optionally you can add a few tablespoons of  spicy brown mustard to the top loaf (my Mom likes to add this!)
• Place the top loaf on top of meat cheese and place on a baking sheet.
• Toast in the oven until golden and cheese is melted, about 10 minutes.
• Cut into fourths and serve warm.

For the olive salad:

• Combine all ingredients in a large bowl or pot and mix well.
• Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil.
• Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.