The Saint Charles Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and allow butter to melt.
• Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot® and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
• Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken breasts to a cutting board and cut into bite-sized pieces.
• Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.

Steps:

• In a cocktail shaker, dissolve sugar in lemon juice. Add ice, Cognac and port. Shake well and strain into a highball glass full of shaved ice. Garnish with orange wheel and a few raspberries.

Steps:

• Place the lime peel in a highball glass and add the gin. Muddle the lime peel gently, to help press out some of the lime oil. If you're patient, let it sit in there for a few minutes. Then fill the glass almost to the top with cracked ice cubes. Add the lime juice. Fill with the tonic water, then add the bitters (don't be shy). Rub the lime wedge around the rim of the glass, then add it as a garnish. Swizzle, then serve the drink with the swizzle stick. Accept the compliments graciously.

Steps:

• In a cocktail shaker, stir sugar into lemon juice to dissolve. Toss in two handfuls of cracked ice, add port and Cognac, and shake. Strain into a small glass, add ice and ornament with berries and, if you like, orange slices.

Steps:

• For the Hollandaise sauce: Place egg yolks, lemon juice and pepper in blender container and blend until lemon color.
• Turn blender to high and very slowly add butter, blend until thick, about 30 seconds.
• To serve, heat sauce slowly in top of double boiler over hot water.
• Combine flour, salt and pepper together.
• For the fish: soak the fillets in milk for five minutes.
• While the fish is soaking, heat the skillet to 375F and add a little oil.
• Remove fish from milk; roll in the flour mixture.
• Sautee the fish until golden brown and crispy, about five minutes.
• Remove from the pan and drain on paper towels.
• To serve, place a piece of cooked fish on each plate (it's very nice if they have been warmed in the oven) and top with two cooked eggs.
• Cover evenly with warm Hollandaise sauce and serve.